Unlock instant, AI-driven research and patent intelligence for your innovation.
Method for preparing Hami-melon jelly for relieving summer heat
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of cantaloupe and summer fruit, applied in the field of jelly preparation, which can solve the problems of toxicity and little nutritional value
Inactive Publication Date: 2016-12-07
梁相斌
View PDF3 Cites 0 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
These artificial colorants are chemically synthesized from coaltar. These substances have no nutritional value for the human body, and eating too much is not beneficial, and even has certain toxicity.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0017] This embodiment provides a method for preparing cantaloupe-flavored summer jelly, comprising the following steps:
[0018] A: The raw materials include by weight: 90 parts of cantaloupe pulp, 45 parts of candied fruit, 75 parts of honey, 45 parts of tangerine peel, 15 parts of donkey-hide gelatin, 35 parts of mint, 15 parts of Poria cocos, 30 parts of yam, and 350 parts of water;
[0019] B: Squeeze the cantaloupe pulp, filter it to get cantaloupe juice, add candied fruit to the remaining pulp, soak it in honey, and put it in an incubator at 20°C for later use;
[0020] C: Grindtangerine peel, poria cocos, and Chinese yam to 50 mesh, sieve and add the powder to cantaloupe juice, add donkey-hide gelatin and water to cook, keep stirring during the cooking process, cook on low heat for 30 minutes, add to step B and soak For the prepared pulp, add mint, cover and simmer for 10 minutes on low heat, then stop the fire and cool down;
[0021] D: Pour the mixture down to room...
Embodiment 2
[0024] This embodiment provides a method for preparing cantaloupe-flavored summer jelly, comprising the following steps:
[0025] A: The raw materials include: 100 parts of cantaloupe pulp, 60 parts of candied fruit, 80 parts of honey, 60 parts of tangerine peel, 20 parts of donkey-hide gelatin, 60 parts of mint, 20 parts of poria cocos, 40 parts of yam, and 400 parts of water;
[0026] B: Squeeze the pulp of cantaloupe, filter to obtain cantaloupe juice, add candied fruit to the remaining pulp, soak it in honey, and put it in an incubator at 30°C for later use;
[0027] C: Grind tangerine peel, poria cocos, and Chinese yam to 70 mesh, sieve and add the powder to cantaloupe juice, add donkey-hide gelatin and water to cook, keep stirring during the cooking process, cook on low heat for 40 minutes, add to step B and soak Prepared pulp, add mint, cover and simmer for 15 minutes on low heat, then stop the fire and cool down;
[0031] This embodiment provides a method for preparing cantaloupe-flavored summer jelly, comprising the following steps:
[0032] A: The raw materials include by weight: 80 parts of cantaloupe pulp, 40 parts of candied fruit, 50 parts of honey, 40 parts of tangerine peel, 10 parts of donkey-hide gelatin, 30 parts of mint, 10 parts of poria cocos, 20 parts of yam, and 200 parts of water;
[0033] B: Squeeze the pulp of cantaloupe, filter to obtain cantaloupe juice, add candied fruit to the remaining pulp, soak it in honey, and put it in an incubator at 30°C for later use;
[0034] C: Grind tangerine peel, Poria cocos, and Chinese yam to 80 mesh, sieve and add the powder to cantaloupe juice, add donkey-hide gelatin and water to cook, keep stirring during the cooking process, cook on low heat for 50 minutes, add to step B and soak Prepared pulp, add mint, cover and simmer for 15 minutes on low heat, then stop the fire and cool down;
[0035] D: Pour the mixture down to room temp...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
PUM
Login to View More
Abstract
The invention aims to provide a method for preparing Hami-melon jelly for relieving summer heat. The jelly is prepared from the following raw materials: Hami-melon pulp, preserved fruits, honey, pericarpium citri reticulatae, donkey-hide gelatin, peppermint, poria cocos, Chinese yam and water. The preparation method comprises the following steps: A, juicing the Hami-melon pulp, filtering to obtain Hami-melon juice; adding the preserved fruits into the remained pulp, and soaking in honey for later use; B, grindingpericarpium citri reticulatae, poria cocos and Chinese yam into 50-80 meshes, screening, adding the powder into the Hami-melon juice, adding the donkey-hide gelatin and water, cooking, constantly stirring during cooking, adding the soaked pulp prepared in the step A after cooking with slow fire is carried out for 30-50 minutes, adding the peppermint, covering a cover to cook with slow fire for 10-15 minutes, stopping heating and cooling; C, pouring the mixture which is cooled to room temperature into a concentration tank, and finishing concentration when the moisture content is 30-40 percent; and E, putting the concentrate into a refrigerator at 2-6 DEG C for refrigeration for 12 hours for eating. The method has the advantages of simple method, rich jelly nutrition, heat clearing and summer heat relieving.
Description
technical field [0001] The invention relates to the field of jelly preparation, in particular to a preparation method of cantaloupe-flavored jelly for relieving summer heat. Background technique [0002] Jelly is a Western sweet that is semi-solid and made from edible gelatin with water, sugar, and fruit juice. Also known as jelly, it has crystal appearance, bright color and soft taste. Jelly is prepared by adding various artificial flavors, colorants, sweeteners, and sour agents with thickeners (sodium alginate, agar, edible gelatin, carrageenan, etc.). Although it comes from seaweed and terrestrial plants, it has undergone acid, alkali, bleaching and other processes during the extraction process, so that its original vitamins, inorganic salts and other nutrients are completely lost. Sodium alginate and agar belong to dietary fiber, but excessive intake will affect the body's absorption of fat and protein, especially inorganic salts such as iron and zinc are combined into...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to View More 
Login to View More