Spread-making method and stir-frying method of sweet potato bean jelly

A preparation method and technology of jelly, applied in the functions of food ingredients, food ingredients as gelling agents, food science and other directions, can solve problems such as blackening, human body influence, memory loss, etc., to overcome hyperacidity, increase toughness, Strong taste effect

Inactive Publication Date: 2016-12-21
HENNAN LAOLUOYANG CATERING SERVICES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, when folks are making jelly, they must add alum, which will be ionized when put into water, causing the dispersant suspended in water to coagulate, and also has a good flocculation effect. It is the flocculation effect of alum that can increase the jelly. Hardness and toughness make the jelly taste very strong, and it is not easy to be fried when frying. However, such a traditional method will not only increase the harmful components of the jelly and destroy the original nutritional content of the raw materials, but also cause frying and heating. Cause problems such as bitterness and blackening, and what is more serious is that because alum contains aluminum, the human body will damage brain cells after absorbing too much aluminum, and eating too much will cause Alzheimer's, memory loss and other diseases, and this Substances are not easily excreted by the human body, and after long-term accumulation, it will have a very serious impact on the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Step 1, making high-grade clear soup for making sweet potato jelly;

[0019] Prepare raw materials: the total weight of hens is 6 kg, the total weight of old duck is 4 kg, the total weight of pork bones is 2500 grams, the total weight of pork knuckles is 3000 grams, the total weight of beef is 3 kg, ham is 1 kg, scallops are 1 kg, mushrooms are 2 kg; hens are slaughtered Clean, remove the chicken thigh and chicken breast for later use; put the beef in a basin, add 3 kg of water, soak for 1 hour and remove;

[0020] Hanging soup: first put in the pork bones, chicken racks and elbows that have been removed from the meat, add 30 kg of cold water, and bring to a boil over low heat. After boiling, immediately switch to a low heat to prevent the soup from boiling violently; at the same time, use a fine oil sieve to remove the foam; after 20 minutes, the flocs in the soup are basically cleaned up, continue heating for 30 minutes, and remove the beef. Heat for another 10 hours...

Embodiment 2

[0025] Step 1, making high-grade clear soup for making sweet potato jelly;

[0026] Prepare raw materials: the total weight of Chai hen is 8 kg, the total weight of old duck is 3 kg, the total weight of pork bone is 2000 grams, the total weight of pork knuckle is 2500 grams, the total weight of beef is 3 kg, Jinhua ham is 1.5 kg, scallops are 2 kg, mushrooms are 1 kg; hen Slaughter clean, remove the chicken legs and breasts for later use; put the beef in a pot, add 2 kg of water, soak for 1 hour and remove;

[0027]Hanging soup: first put in the pork bones, chicken racks and elbows that have been removed from the meat, add 25 kg of cold water, and bring to a boil on low heat. After boiling, immediately switch to a low heat to prevent the soup from boiling violently; at the same time, use a fine oil sieve to remove the foam; after 20 minutes, the flocs in the soup are basically cleaned up, continue heating for 30 minutes, and remove the beef. Heat for another 8 hours, filter t...

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PUM

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Abstract

The invention discloses and provides a spread-making method and stir-frying method of sweet potato bean jelly. The bean jelly is exquisite and simple in method, chewy, soft and stable in taste, easy to digest, rich in nutrient and suitable for people of any taste. By means of the technical scheme, the method includes the three steps of making high-grade clear soup for spread-making the sweet potato bean jelly, spread-making the sweet potato bean jelly and stir-frying the sweet potato bean jelly. Nutritional values of sweet potatoes, meat, sea food and edible fungi are innovatively and organically fused, the nutritional values of various food materials are kept to the maximum extent, the additive, namely alums harmful to human bodies, is omitted in the making process, and the safety and health of food are ensured; the sweet potato bean jelly meets the healthy dietary requirements of people and conforms to the modern healthy life concept of people.

Description

technical field [0001] The invention relates to a method for making jelly, in particular to a method for rubbing and frying sweet potato jelly. Background technique [0002] Sweet potatoes, also known as sweet potatoes and sweet potatoes, are rich in sugar, starch, vitamins, minerals, dietary fiber, etc.; carotene, vitamin B1 and other vitamins in sweet potatoes are necessary for maintaining human health; but sweet potatoes contain more sugar. Too much, if eaten in large quantities, the body will not be able to absorb it for a while, and the rest will stay in the intestinal tract and be easily fermented, causing abdominal discomfort. Chinese medicine believes that people with dampness blocking the spleen and stomach and stagnation of Qi should eat sweet potatoes with caution; however, the sweet potato starch extracted from sweet potatoes becomes a paste after heating, so that vitamin C, which is not heat-resistant and easily soluble in water, is well protected. The minerals...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/30A23L33/10
CPCA23V2002/00A23V2250/5118A23V2200/228A23V2200/32A23V2200/332A23V2200/328
Inventor 王天喜叶禹州
Owner HENNAN LAOLUOYANG CATERING SERVICES
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