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Elastic, full and difficult-to-soften fish gelatin porridge and preparation process thereof

A kind of fish gelatin and plumping technology, which is applied in the field of fish gelatin porridge and its preparation technology, can solve the problems of easy softening of fish gelatin porridge, low nutritional value of fish gelatin porridge, and low nutritional value of soup, and achieve the effect of solving fishy smell

Pending Publication Date: 2022-04-08
立兴集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the isinglass porridge produced in the prior art, the isinglass porridge is easy to soften and not plump, making the isinglass porridge as a whole rotten, and the fishy smell of isinglass remains, which affects the overall perception and overall flavor. In addition, the isinglass porridge is now The nutritional value of soup with isinglass porridge is lower, making the overall nutritional value of isinglass porridge lower

Method used

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  • Elastic, full and difficult-to-soften fish gelatin porridge and preparation process thereof

Examples

Experimental program
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Effect test

Embodiment

[0034] The prepared isinglass porridge has a net weight of 150g;

[0035] A. Raw material pretreatment:

[0036] 1) Soaking and pre-cooking: soak the isinglass in cold water for 2-3 hours, pre-cook it in boiling water, and then cool it in cold water for later use;

[0037] 2) Selection and cleaning: select raw materials with full grains, normal color, no insects, no mildew, no impurities, and no pollution. The raw materials include quinoa, buckwheat, lotus seeds, millet, red dates, and wolfberry;

[0038] Remove the impurities attached to the isinglass, and then cut into 3-5g pieces for later use;

[0039] B. Deployment:

[0040] 1) Blending: Mix the selected quinoa, buckwheat, and millet in a ratio of 6:3:1 and stir evenly to form grains. At this time, after multiple cleanings, enter the next process;

[0041] 2) Soup: Use 60% inulin, 40% rock sugar and water to make syrup with a sugar content of 7 degrees for later use;

[0042] C. Empty bowl cleaning:

[0043] The empt...

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Abstract

The invention belongs to the technical field of fish gelatin congee and a preparation process thereof, and particularly relates to elastic, full and difficult-to-soften fish gelatin congee and a preparation process thereof. The fish gelatin congee is prepared from the following raw materials in parts by weight: based on 150 parts of fish gelatin congee: 14-17 parts of fish gelatin, 10-15 parts of grains, 1-2 parts of lotus seeds, 1-2 parts of red dates, 3-4 parts of Chinese wolfberry fruits, the balance of soup and the like, and 14-17 parts of fish gelatin, 10-15 parts of grains, 1-2 parts of lotus seeds, 1-2 parts of red dates, 3-4 parts of Chinese wolfberry fruits, the balance of soup and the like. According to the fish gelatin congee disclosed by the invention, various nutritional ingredients such as the red dates, the Chinese wolfberry fruits and the lotus seeds are added, so that the fish gelatin congee is rich in collagen and various nutritional ingredients, and the inulin is also added into the compounding soup, so that the fish gelatin congee contains rich dietary fibers and is beneficial to blood sugar control and defecation; the fish gelatin is elastic, full and not easy to soften through special control of a sterilization process, so that the problems that collagen of the current fish gelatin porridge is not elastic after being softened at high temperature, and the fishy smell of the fish gelatin is solved through a soaking and pre-cooking process of the fish gelatin are solved.

Description

technical field [0001] The invention belongs to the technical field of fish gelatin porridge and its preparation process, in particular to fish gelatin porridge with full elasticity and not easy to soften and its preparation process. Background technique [0002] In the isinglass porridge produced in the prior art, the isinglass porridge is easy to soften and not plump, making the isinglass porridge as a whole rotten, and the fishy smell of isinglass remains, which affects the overall perception and overall flavor. In addition, the isinglass porridge is now The nutritional value of soup with isinglass porridge is lower, making the overall nutritional value of isinglass porridge lower. Contents of the invention [0003] (1) Technical problems to be solved [0004] In order to overcome the above-mentioned defects, the present invention provides a fish gelatin porridge rich in collagen and various nutrients, and a preparation process of the fish gelatin porridge that is full...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L25/00A23L19/00A23L33/10A23L17/00A23L33/21
Inventor 李东光赵志坚杨雪珍林燕卿林秋玲黄艺兰
Owner 立兴集团有限公司
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