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

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...

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

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