CN102524613A - Liquor jelly and production method thereof - Google Patents
Liquor jelly and production method thereof Download PDFInfo
- Publication number
- CN102524613A CN102524613A CN2010106000717A CN201010600071A CN102524613A CN 102524613 A CN102524613 A CN 102524613A CN 2010106000717 A CN2010106000717 A CN 2010106000717A CN 201010600071 A CN201010600071 A CN 201010600071A CN 102524613 A CN102524613 A CN 102524613A
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- Prior art keywords
- liquor
- beverage
- jelly
- freezes
- cattle
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Abstract
The invention discloses liquor jelly and a production method thereof. The liquor jelly is prepared by mixing the following materials with water: 170 cubic centimeters (cc) beverage, 30cc liquor and 5g cattle gel. The beverage can be fruit juice, carbonic acid drink or milk. Liquor is preferentially tequila. The production method of the liquor jelly comprises the following steps that: the cattle gel is arranged inside a container to be soaked in the water with appropriate quantity and be heated into a paste shape; the heated cattle gel is added into the mixed liquid of the beverage and the liquor to be stirred; and the mixture of the beverage, the liquor and the cattle gel after being stirred is placed into a refrigerator to be deep-frozen for two hours. By changing the drinking liquor to a jelly state, drinking of the liquor is changed to eating of liquor, so strong interesting can be realized; and moreover, the liquor is made into the jelly shape, the bitterness of the liquor can be naturally tendered, so the little drinker is easy to accept the liquor jelly. Due to the adoption of the production method, the liquor jelly can be convenient to produce, and the production process is simple.
Description
Technical field
The present invention relates to a kind of food, relate in particular to a kind of liquor and freeze and preparation method thereof.
Background technology
At present wine all is the form to drink, and much human is owing to dislike the bitter taste of wine self, thereby it is shied away, and all wine all is the form of drinking, and is very dull, do not have interesting.
Summary of the invention
In view of this, technical problem to be solved by this invention is: provide the good and liquor that be the jelly shape of a kind of mouthfeel to freeze.
In order to achieve the above object, the present invention adopts following technical scheme to realize:
A kind of liquor freezes, and wherein: said liquor freezes that to add suitable water by following material mixed: beverage 170cc, liquor 30cc, ox glue 5g.
As preferably: said beverage is fruit juice, soda or milk.
As preferably: said liquor is mescal.
The preparation method that the present invention also provides a kind of liquor to freeze, it may further comprise the steps:
(1) ox glue is put into container, put into suitable water logging bubble again, be heated into pasty state;
(2) the ox glue of putting in the liquid with beverage and white spirit mixed after the heating stirs;
(3) beverage, liquor and ox glue mixture after being mixed in the step 2 were put into refrigerator cold-storage 2 hours.
As preferably: said beverage is fruit juice, soda or milk.
As preferably: said liquor is mescal.
Can know by technique scheme, the invention has the beneficial effects as follows:
Compare prior art; Liquor of the present invention freezes through the liquor of drinking is transformed into jelly state, lets " drinking " wine become " eating " wine, and is interesting strong; And; Owing to be to have processed the jelly shape,, do not like that for those crowd who drinks also can be acceptant so the sort of bitter taste of wine also relaxes naturally.Adopt preparation method of the present invention can easily produce liquor and freeze, manufacture craft is simple.
The specific embodiment
In order to make those skilled in the art can further understand characteristic of the present invention and technology contents, see also following relevant detailed description of the present invention.
The invention provides a kind of liquor and freeze, wherein: said liquor freezes that to add suitable water by following material mixed: beverage 170cc, liquor 30cc, ox glue 5g.Wherein, said beverage can be the beverage in any daily lifes such as fruit juice, soda, milk, soda water, fruit drink, vegetable juice, bottled juice.
As preferably: said liquor is mescal.
The preparation method that the present invention also provides a kind of liquor to freeze, it may further comprise the steps:
(1) ox glue is put into container, put into suitable water logging bubble again, be heated into pasty state;
(2) the ox glue of putting in the liquid with beverage and white spirit mixed after the heating stirs;
(3) beverage, liquor and ox glue mixture after being mixed in the step 2 were put into refrigerator cold-storage 2 hours.
In the said method: said beverage can be the beverage in any daily lifes such as fruit juice, soda, milk, soda water, fruit drink, vegetable juice, bottled juice.Said liquor is preferably mescal.
But the above is merely preferable possible embodiments of the present invention, is not in order to limiting to claim of the present invention, thus the equivalent structure that all utilizations description of the present invention is done change, all in like manner within the scope of the present invention.
Claims (6)
1. a liquor freezes, and it is characterized in that: said liquor freezes that to add suitable water by following material mixed: beverage 170cc, liquor 30cc, ox glue 5g.
2. liquor as claimed in claim 1 freezes, and it is characterized in that: said beverage is fruit juice, soda or milk.
3. liquor as claimed in claim 2 freezes, and it is characterized in that: said liquor is mescal.
4. preparation method that liquor freezes is characterized in that: may further comprise the steps:
(1) ox glue is put into container, put into suitable water logging bubble again, be heated into pasty state;
(2) the ox glue of putting in the liquid with beverage and white spirit mixed after the heating stirs;
(3) beverage, liquor and ox glue mixture after being mixed in the step 2 were put into refrigerator cold-storage 2 hours.
5. liquor as claimed in claim 4 freezes, and it is characterized in that: said beverage is fruit juice, soda or milk.
6. liquor as claimed in claim 5 freezes, and it is characterized in that: said liquor is mescal.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010106000717A CN102524613A (en) | 2010-12-22 | 2010-12-22 | Liquor jelly and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010106000717A CN102524613A (en) | 2010-12-22 | 2010-12-22 | Liquor jelly and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102524613A true CN102524613A (en) | 2012-07-04 |
Family
ID=46333657
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010106000717A Pending CN102524613A (en) | 2010-12-22 | 2010-12-22 | Liquor jelly and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102524613A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103666985A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Pomelo jelly wine |
| CN103719652A (en) * | 2013-12-13 | 2014-04-16 | 湘潭大学 | Compound lotus seed milk jelly and preparation method thereof |
| CN108741046A (en) * | 2018-06-28 | 2018-11-06 | 山东师范大学 | A kind of tamarind crystal beer cake and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101243884A (en) * | 2007-02-14 | 2008-08-20 | 蔡文明 | Gloea fruit jelly |
| CN101864354A (en) * | 2009-04-14 | 2010-10-20 | 允圣贸易(上海)有限公司 | Jelly wine |
-
2010
- 2010-12-22 CN CN2010106000717A patent/CN102524613A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101243884A (en) * | 2007-02-14 | 2008-08-20 | 蔡文明 | Gloea fruit jelly |
| CN101864354A (en) * | 2009-04-14 | 2010-10-20 | 允圣贸易(上海)有限公司 | Jelly wine |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103666985A (en) * | 2012-09-08 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Pomelo jelly wine |
| CN103719652A (en) * | 2013-12-13 | 2014-04-16 | 湘潭大学 | Compound lotus seed milk jelly and preparation method thereof |
| CN108741046A (en) * | 2018-06-28 | 2018-11-06 | 山东师范大学 | A kind of tamarind crystal beer cake and preparation method thereof |
| CN108741046B (en) * | 2018-06-28 | 2021-08-27 | 山东师范大学 | Tamarind crystal beer cake and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120704 |