CN103844277A - Method for processing colorful skin jelly - Google Patents
Method for processing colorful skin jelly Download PDFInfo
- Publication number
- CN103844277A CN103844277A CN201410082749.5A CN201410082749A CN103844277A CN 103844277 A CN103844277 A CN 103844277A CN 201410082749 A CN201410082749 A CN 201410082749A CN 103844277 A CN103844277 A CN 103844277A
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- Prior art keywords
- pigskin
- parts
- soup
- skin
- freezes
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- Pending
Links
- 238000000034 method Methods 0.000 title abstract description 4
- 235000015110 jellies Nutrition 0.000 title abstract 3
- 239000008274 jelly Substances 0.000 title abstract 3
- 235000014347 soups Nutrition 0.000 claims abstract description 23
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 210000004209 hair Anatomy 0.000 claims abstract description 10
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 9
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 7
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 239000002562 thickening agent Substances 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 240000007087 Apium graveolens Species 0.000 claims description 6
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 6
- 235000010591 Appio Nutrition 0.000 claims description 6
- 244000178993 Brassica juncea Species 0.000 claims description 6
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 6
- 244000061456 Solanum tuberosum Species 0.000 claims description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 6
- 241000283690 Bos taurus Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 3
- 108010053775 Nisin Proteins 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000004309 nisin Substances 0.000 claims description 3
- 235000010297 nisin Nutrition 0.000 claims description 3
- 239000011148 porous material Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000012163 sequencing technique Methods 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 6
- 210000000988 bone and bone Anatomy 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 210000002435 tendon Anatomy 0.000 abstract description 3
- 210000003491 skin Anatomy 0.000 abstract 2
- 238000005260 corrosion Methods 0.000 abstract 1
- 230000007797 corrosion Effects 0.000 abstract 1
- 230000002500 effect on skin Effects 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 8
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 230000001934 delay Effects 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 102000016942 Elastin Human genes 0.000 description 1
- 108010014258 Elastin Proteins 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229920002549 elastin Polymers 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a process for processing colorful skin jelly. The process comprises the following steps: respectively fabricating pigskin soup, vegetable juice and soup bases, wherein the ratio of the filtered pigskin soup to the soup bases is 1:2; adding hot soup bases and a corrosion remover, a thickener and an antioxidant after filtering; evenly agitating, and mixing with the prepared vegetable juice; boiling the mixed liquor; allowing the boiled meat and vegetable juice to enter a cooling bath, and cooling for later use; firstly, preserving the heat at 40 DEG C for 40 minutes, and heating at 90 DEG C for 30 minutes; after finishing sterilization, cooling to room temperature and then draining off the moisture; and binning for sale. The colorful skin jelly produced by the technical scheme disclosed by the invention is good in tenacity, good in color, smell, taste and mouthfeel, has an important health care effect on skin, tendons, bones and hair of a person, and is a high-end leisure food.
Description
[technical field]
The present invention relates to a kind of leisure food production technology, particularly a kind of leisure food and production technology thereof take vegetables and pigskin as primary raw material.
[background technology]
Pigskin taste is sweet cool in nature, nutritious, the effect that have promoting blood circulation and hemostasis, enrich and benefit essence and blood, Glycerin, gloss hair, reduces wrinkle, delays senility.In pigskin, protein content is 2.5 times of pork, and the content of carbohydrate is higher 4 times than pork, and fat content only has 1/2 of pork.The proteinaceous main component of pigskin is collagen and elastin laminin, collagenic protein can change into gelatin in gastronomical process, gelatin can strengthen cell physiological metabolism, effectively improve the water storage function of body physiological function and skin tissue cell, cell is moistened, the aging course of delaying skin.The collagen body cell that can also slow down is aging, and tool delays senility and anticancer effect.
[summary of the invention]
Technical problem to be solved by this invention is to provide a kind of production technology take vegetables and pigskin as the leisure food of primary raw material.
The present invention is achieved in that
The production technology that colored skin freezes, comprises the steps:
Step 10: make pigskin soup;
Step 20: make vegetable juice;
Step 30: make soup stock;
Above-mentioned steps 10, step 20, step 30 are without sequencing;
Step 40: mix:
Pigskin soup after filtration and the ratio of soup stock are 1:2, add while hot soup stock and anticorrisive agent, thickener and antioxidant after filtration, mix thoroughly, then mix with the vegetable juice preparing;
Step 50: boil:
Above-mentioned mixed liquor is boiled;
Step 60: cooling:
Meat dish juice after boiling enters cooling bath, cooling for subsequent use;
Step 70: sterilization:
At 40 ℃, be incubated 40min, then heat 30min at 90 ℃;
Step 80: vanning:
Sterilization completes, and dries moisture after being cooled to room temperature, cases for sale.
Further, described step 10, specifically comprises:
Step 11: sorting:
Select skin glossy in vain, pore is thin and dark, and unhairing is thorough, and noresidue hair, hair root injure dermopathic pigskin without skin;
Step 12: clean:
First use water rinse, then scrape off hypodermis;
Step 13: blanching:
To scrape off the blanching in boiling water of hypodermic pigskin, be adsorbed on impurity on pigskin to remove;
Step 14: boil:
The ratio of water and pork rind is 3:1, and autoclaving boils 3h;
Step 15: filter:
Boiling is boiled to cooled pigskin soup filters by plate filter.
Further, described step 20, specifically comprises:
Step 21: clean:
Ternip, carrot, leaf mustard, celery, potato cleaning is totally for subsequent use;
Step 22: slurrying:
Ternip, carrot, leaf mustard, celery, potato after cleaning are squeezed the juice respectively, then mix.
Further, described step 30, specifically comprises:
500 parts, water, 25 parts of edible salts, 10 parts of fresh gingers, 1.5 parts of cloves, 2.5 parts of fennel seeds, 2.5 parts, Chinese prickly ash, 5 parts, cassia bark, 5 parts of white sugar;
After water boils, above-mentioned batching is dropped into, boiling boil filter after 3h for subsequent use.
Further, the adding proportion of described anticorrisive agent, thickener and antioxidant is: nisin 0.15g/kg, xanthans 0.5g/k, BHT are 0.01%.
The invention has the advantages that: the colored skin that adopts technical solution of the present invention to produce freezes good toughness, and color, mouthfeel are all good, and skin, muscle tendon, bone, hair to people having important Functions of Physiological Health Care, is the leisure food of a top grade.
[specific embodiment]
The production technology that colored skin freezes, comprises the steps:
Step 10: make pigskin soup; Specifically comprise:
Step 11: sorting:
Select skin glossy in vain, pore is thin and dark, and unhairing is thorough, and noresidue hair, hair root injure dermopathic pigskin without skin;
Step 12: clean:
First use water rinse, then scrape off hypodermis;
Step 13: blanching:
To scrape off the blanching in boiling water of hypodermic pigskin, be adsorbed on impurity on pigskin to remove;
Step 14: boil:
The ratio of water and pork rind is 3:1, and autoclaving boils 3h;
Step 15: filter:
Boiling is boiled to cooled pigskin soup filters by plate filter.
Step 20: make vegetable juice; Specifically comprise:
Step 21: clean:
Ternip, carrot, leaf mustard, celery, potato cleaning is totally for subsequent use;
Step 22: slurrying:
Ternip, carrot, leaf mustard, celery, potato after cleaning are squeezed the juice respectively, then mix.
Step 30: make soup stock; Specifically comprise:
500 parts, water, 25 parts of edible salts, 10 parts of fresh gingers, 1.5 parts of cloves, 2.5 parts of fennel seeds, 2.5 parts, Chinese prickly ash, 5 parts, cassia bark, 5 parts of white sugar;
After water boils, above-mentioned batching is dropped into, boiling boil filter after 3h for subsequent use.
Above-mentioned steps 10, step 20, step 30 are without sequencing;
Step 40: mix:
Pigskin soup after filtration and the ratio of soup stock are 1:2, add while hot soup stock and anticorrisive agent, thickener and antioxidant after filtration, mix thoroughly, then mix with the vegetable juice preparing; The adding proportion of described anticorrisive agent, thickener and antioxidant is: nisin 0.15g/kg, xanthans 0.5g/k, BHT are 0.01%.
Step 50: boil:
Above-mentioned mixed liquor is boiled;
Step 60: cooling:
Meat dish juice after boiling enters cooling bath, cooling for subsequent use;
Step 70: sterilization:
At 40 ℃, be incubated 40min, then heat 30min at 90 ℃;
Step 80: vanning:
Sterilization completes, and dries moisture after being cooled to room temperature, cases for sale.
The colored skin that adopts technical solution of the present invention to produce freezes good toughness, and color, mouthfeel are all good, and skin, muscle tendon, bone, hair to people have important Functions of Physiological Health Care, is the leisure food of a top grade.
The foregoing is only better enforcement use-case of the present invention, be not intended to limit protection scope of the present invention.Within the spirit and principles in the present invention all, any modification of doing, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (5)
1. the production technology that colored skin freezes, is characterized in that: comprise the steps:
Step 10: make pigskin soup;
Step 20: make vegetable juice;
Step 30: make soup stock;
Above-mentioned steps 10, step 20, step 30 are without sequencing;
Step 40: mix:
Pigskin soup after filtration and the ratio of soup stock are 1:2, add while hot soup stock and anticorrisive agent, thickener and antioxidant after filtration, mix thoroughly, then mix with the vegetable juice preparing;
Step 50: boil:
Above-mentioned mixed liquor is boiled;
Step 60: cooling:
Meat dish juice after boiling enters cooling bath, cooling for subsequent use;
Step 70: sterilization:
At 40 ℃, be incubated 40min, then heat 30min at 90 ℃;
Step 80: vanning:
Sterilization completes, and dries moisture after being cooled to room temperature, cases for sale.
2. the production technology that a kind of colored skin as claimed in claim 1 freezes, is characterized in that: described step 10, specifically comprises:
Step 11: sorting:
Select skin glossy in vain, pore is thin and dark, and unhairing is thorough, and noresidue hair, hair root injure dermopathic pigskin without skin;
Step 12: clean:
First use water rinse, then scrape off hypodermis;
Step 13: blanching:
To scrape off the blanching in boiling water of hypodermic pigskin, be adsorbed on impurity on pigskin to remove;
Step 14: boil:
The ratio of water and pork rind is 3:1, and autoclaving boils 3h;
Step 15: filter:
Boiling is boiled to cooled pigskin soup filters by plate filter.
3. the production technology that a kind of colored skin as claimed in claim 1 freezes, is characterized in that: described step 20, specifically comprises:
Step 21: clean:
Ternip, carrot, leaf mustard, celery, potato cleaning is totally for subsequent use;
Step 22: slurrying:
Ternip, carrot, leaf mustard, celery, potato after cleaning are squeezed the juice respectively, then mix.
4. the production technology that a kind of colored skin as claimed in claim 1 freezes, is characterized in that: described step 30, specifically comprises:
500 parts, water, 25 parts of edible salts, 10 parts of fresh gingers, 1.5 parts of cloves, 2.5 parts of fennel seeds, 2.5 parts, Chinese prickly ash, 5 parts, cassia bark, 5 parts of white sugar;
After water boils, above-mentioned batching is dropped into, boiling boil filter after 3h for subsequent use.
5. the production technology that a kind of colored skin as claimed in claim 1 freezes, is characterized in that: the adding proportion of described anticorrisive agent, thickener and antioxidant is: nisin 0.15g/kg, xanthans 0.5g/k, BHT are 0.01%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410082749.5A CN103844277A (en) | 2014-03-07 | 2014-03-07 | Method for processing colorful skin jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410082749.5A CN103844277A (en) | 2014-03-07 | 2014-03-07 | Method for processing colorful skin jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103844277A true CN103844277A (en) | 2014-06-11 |
Family
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| CN201410082749.5A Pending CN103844277A (en) | 2014-03-07 | 2014-03-07 | Method for processing colorful skin jelly |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146195A (en) * | 2014-06-27 | 2014-11-19 | 东北农业大学 | Production process for double-layered petal pork skin jelly |
| CN110584047A (en) * | 2019-09-30 | 2019-12-20 | 佛山科学技术学院 | Spleen-tonifying and appetite-promoting jelly and preparation method thereof |
| CN111358001A (en) * | 2020-04-16 | 2020-07-03 | 内江师范学院 | Blood orange cake rich in anthocyanin and preparation method |
| CN111743103A (en) * | 2019-03-28 | 2020-10-09 | 射阳县洪美食品有限公司 | Preparation and processing method of tea-flavored fish jelly |
| CN115721016A (en) * | 2022-12-09 | 2023-03-03 | 临沂金锣文瑞食品有限公司 | Industrial normal-temperature storage crystal meat and vegetable jelly |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146195A (en) * | 2014-06-27 | 2014-11-19 | 东北农业大学 | Production process for double-layered petal pork skin jelly |
| CN111743103A (en) * | 2019-03-28 | 2020-10-09 | 射阳县洪美食品有限公司 | Preparation and processing method of tea-flavored fish jelly |
| CN110584047A (en) * | 2019-09-30 | 2019-12-20 | 佛山科学技术学院 | Spleen-tonifying and appetite-promoting jelly and preparation method thereof |
| CN111358001A (en) * | 2020-04-16 | 2020-07-03 | 内江师范学院 | Blood orange cake rich in anthocyanin and preparation method |
| CN115721016A (en) * | 2022-12-09 | 2023-03-03 | 临沂金锣文瑞食品有限公司 | Industrial normal-temperature storage crystal meat and vegetable jelly |
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Application publication date: 20140611 |