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A technology of white fungus and jelly, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., to achieve the effect of delicate entrance, good forming degree, and easy demoulding
Inactive Publication Date: 2017-06-16
SICHUAN DAZHEN SCI & TECH CO LTD
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Problems solved by technology
But do not see suitable method at present and tremella can be made into delicious jelly, and its technology still needs further improvement
Method used
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Embodiment 1
[0056] (1) Selection of raw materials: choose ear flowers that are large and loose, the ear flesh is thick, the color is white or slightly yellow, the pedicle has no dark spots or impurities, the flower shape is relatively round, large and beautiful, without sour smell or other Fresh white fungus with soft smell and texture;
[0057] (2) Washing, removing impurities, and shredding: remove impurities on the surface of the white fungus, rinse with water and shred;
[0058] (3) Preparation of Tremella Extract: Take 1g of chopped white fungus and soak it in 20ml tap water for 30min, then add 80ml of water and boil for 15min on high fire, then simmer for 20min on low fire, then filter with a 100-mesh sieve. The pieces are sealed separately for use.
Embodiment 2
[0060] Preparation of ultrafine white fungus powder: After soaking and cleaning the dry white fungus or washing fresh white fungus, it is dried to constant weight in a blower at 70°C, crushed into white fungus powder in an ultrafine pulverizer, and then passed through a 400 mesh sieve for use.
Embodiment 3
[0062] The fresh white fungus is crushed into a size of 2mm in diameter with a tissue pulverizer, and an appropriate amount of 70°C drinking water is added to soak for 5-6 hours, and the white fungus is beaten into a slurry with a high-speed beater. Prepared Tremella paste.
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Abstract
The invention relates to the technical field of food, in particular to tremella jelly and a preparation method thereof. The tremella jelly provided by the invention is relatively high in forming degree and easy to demold; people feel a fine taste when putting the jelly into the mouth, and the jelly tastes elastic, has a natural refreshing flavor and is outstanding in tremella flavor; the tremella is high in transparency and has a gloss white color, so that the jelly is uniform and consistency in transparency with no visible impurities; the jelly is properly chewy, and the tremellose taste is moderate; tremella pieces are crispy; therefore, the tremella jelly has an excellent taste.
Description
Technical field [0001] The invention relates to the technical field of food, in particular to a white fungus jelly and a preparation method thereof. Background technique [0002] The national standard GB 19299-2015 defines jelly as: water, sugar, etc. as the main raw materials, supplemented by thickeners and other food additives, with or without addition of raw materials such as fruit and vegetable products, milk and dairy products, through sol, blending, and filling , Sterilization, cooling and other processes processed into jelly food. Its types include: milk-containing jelly, gel jelly, and smokable jelly. Thickeners commonly used in jelly include sodium alginate, agar, edible gelatin, carrageenan, etc. Other food additives often added in jelly also include various synthetic flavors, colorants, sweeteners, and sour agents. In daily life, jelly is a kind of snack food, with its crystal clear appearance, bright color, soft taste and elasticity, which is deeply loved by childre...
Claims
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Application Information
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