Ready-to-eat fish gelatin milk jelly and preparation method thereof

A technology of fish gelatin and milk, applied in the field of instant fish gelatin milk jelly and its preparation, can solve the problems of time-consuming, easy deterioration of fish gelatin, loss of nutrition, etc., and achieve simple and easy preparation method, avoid the loss of gelatin, and fine tissue bouncy effect

Pending Publication Date: 2019-08-27
肯拉(深圳)餐饮有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing edible isinglass is processed in the form of family stewing, and its disadvantages are time-consuming, short storage time, and do not know how to master the process
There is also a food in the form of canned fish gelatin. The fish gelatin is quickly soaked in hot water or soaked in cold water for a long time of more than 18 hours and then stewed. Secondary high-temperature sterilization. In the preparation process of the canned fish gelatin, the gelatin is soaked quickly at high temperature or soaked for a long time of more than 18 hours, which will cause part of the nutrition loss and the gelatin is easy to deteriorate. It is easy to pack after stewing Cause secondary pollution, unsafe, secondary high-temperature sterilization nutrition is easy to destroy or lose, in addition, the existing fish gelatin products are all directly stewed fish gelatin, the taste is not good

Method used

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  • Ready-to-eat fish gelatin milk jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of ready-to-eat gelatin milk jelly composition and content are as follows:

[0022] 12 parts of foamed isinglass, 50 parts of milk, 3 parts of rock sugar.

[0023] The preparation method is as follows:

[0024] S1. Soak hair with isinglass: boil dried ginger slices and fresh lemon slices in boiling water, add dried isinglass and cook for 12 minutes, then rinse with clean water, then soak isinglass in water and soak at 0-4℃ for 6 Hours, after drying the water, the foamed fish gelatin is obtained, and the foaming ratio of the foamed fish gelatin is 1:4;

[0025] S2. Melting sugar with milk: mix rock sugar with a small amount of milk, fully dissolve to obtain milk with concentrated sweetness, then add the milk with concentrated sweetness to the remaining milk to dilute to obtain milk with a sweetness of 16 degrees;

[0026] S3. Blending: filling the foamed isinglass prepared in step S1 and the milk with a sweetness of 16 degrees obtained in step S2 according to th...

Embodiment 2

[0029] A kind of ready-to-eat gelatin milk jelly composition and content are as follows:

[0030] 18 parts of foamed isinglass, 60 parts of milk, 2.3 parts of rock sugar;

[0031] The preparation method is as follows:

[0032] S1. Isinglass soak hair: Boil dried ginger slices and fresh lemon slices in boiling water, add dried isinglass and cook for 10 minutes, then rinse with clean water, then soak isinglass in water and soak at 0-4°C for 5 Hours, after drying the water, the foamed fish gelatin is obtained, and the foaming ratio of the foamed fish gelatin is 1:5;

[0033] S2. Melting sugar with milk: mix rock sugar with a small amount of milk, fully dissolve to obtain milk with concentrated sweetness, then add the milk with concentrated sweetness to the remaining milk to dilute to obtain milk with a sweetness of 12 degrees;

[0034] S3. Blending: filling the foamed isinglass prepared in step S1 and the milk with a sweetness of 12 degrees obtained in step S2 according to the ...

Embodiment 3

[0037] A kind of ready-to-eat gelatin milk jelly composition and content are as follows:

[0038] 20 parts of foamed isinglass, 55 parts of milk, 4 parts of brown sugar;

[0039] The preparation method is as follows:

[0040] S1. Isinglass soak hair: Boil dried ginger slices and fresh lemon slices in boiling water, add dried isinglass and cook for 15 minutes, then rinse with clean water, then soak isinglass in water and soak at 0-4°C for 5 Hours, after drying the water, the foamed fish gelatin is obtained, and the foaming ratio of the foamed fish gelatin is 1:3;

[0041] S2. Melting sugar with milk: mix rock sugar with a small amount of milk, fully dissolve to obtain milk with concentrated sweetness, then add the milk with concentrated sweetness to the remaining milk to dilute to obtain milk with a sweetness of 19 degrees;

[0042] S3. Blending: fill the foamed isinglass prepared in step S1 and the milk with a sweetness of 19 degrees prepared in step S2 according to the corr...

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PUM

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Abstract

The invention discloses ready-to-eat fish gelatin milk jelly. The ready-to-eat fish gelatin milk jelly is prepared from the following components in parts by mass: 12-40 parts of soaked fish gelatin, 50-70 parts of milk, and 2-6 parts of a sweetener, wherein the sweetener is rock sugar or brown sugar. A fish gelatin milk jelly product disclosed by the invention has the advantages that the color isuniform, the shape is complete, tissues are delicate and elastic, relatively high nutritional value is retained, the mouthfeel is good, and a fishy smell is fully removed, and is more in line with theeating hobbies of consumers.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant fish gelatin panna cotta and a preparation method thereof. Background technique [0002] Isinglass is a dry product of fish maw, rich in gelatin, so it is called isinglass, also known as fish maw and fish maw. Isinglass is as famous as bird's nest and shark's fin, and is one of the "eight treasures". Its main components are collagen, multivitamins, calcium, zinc, iron, selenium and other trace elements. Its protein content is as high as 84.0%, and its fat is 0.2%, which is an ideal high-protein and low-fat food. It is the raw material for the human body to supplement protein, and it is also the food that the human body can easily absorb and utilize. [0003] At present, isinglass is made by washing, decontaminating and drying the swim bladder; the cooking method of isinglass is usually stewed, boiled or fried after soaking. Most of the existing edible isingl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154
CPCA23C9/154
Inventor 崔珊珊
Owner 肯拉(深圳)餐饮有限公司
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