CN103947933A - Colored bean jelly - Google Patents
Colored bean jelly Download PDFInfo
- Publication number
- CN103947933A CN103947933A CN201410173234.6A CN201410173234A CN103947933A CN 103947933 A CN103947933 A CN 103947933A CN 201410173234 A CN201410173234 A CN 201410173234A CN 103947933 A CN103947933 A CN 103947933A
- Authority
- CN
- China
- Prior art keywords
- parts
- spinach
- rice
- container
- celery
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
Abstract
The invention discloses colored bean jelly which is prepared from the following components in parts by weight: 10-15 parts of premium-grade rice, 3-5 parts of celery, 5-7 parts of spinach, 5-7 parts of amaranth, 40-50 parts of mountain spring water and 1-3 parts of calcium oxide. The preparation method comprises the following steps: washing the fresh celery, spinach and amaranth; smashing the disinfected celery, spinach and amaranth by a debris machine according to the weight ratio and squeezing into vegetable juice by a juice extractor; soaking the rice in the rest of the mountain spring water for 3-5 hours and milling into rice peanut milk; pouring the rice peanut milk and the vegetable juice into a container, wherein the bottom of the container is connected to a steam piping and the container is provided with a stirring apparatus; letting the steam go straight into the seriflux and heating continuously for 35-45 minutes; and pouring the boiled seriflux into the full-automatic packing machine for heat-sealing measurement vacuum-packing. The bean jelly prepared by the invention is delicate but resilient, smooth in taste, and suitable for both the old and the young.
Description
Technical field
The present invention relates to a kind of Speciality Foods, especially a kind of colored bean jelly.
Background technology
Along with Development of Human Civilization and social progress, quality of life improves constantly, and people's diet structure also changes in renovation, and pollution-free food, pollution-free vegetable, organic food constantly increase share in consumption market, and have large development space.People are continually developing new feature breed, and these Speciality Foods had both met people's demand, obtained good Social benefit and economic benefit simultaneously.
And existing bean jelly is made up of starch, color and luster is single, and mouthfeel is poor, is of low nutritive value, can not meet people more and more higher to food nutrition, mouthfeel, requirement attractive in appearance.And someone also adds alum or edible glue in the production process of bean jelly, affects health.
Summary of the invention
For the deficiencies in the prior art part, the present invention aims to provide a kind of colored bean jelly, and this bean jelly not only has color and luster, also contains abundant vitamin, can be used as Peasants Joy Speciality Foods, meets people's demand.
A kind of colored bean jelly, is made up by quality proportioning of following component,
10-15 parts of high quality white rices, 3-5 parts of celeries, 5-7 parts of spinach, red 5-7 parts of the dishes of looking for, 40-50 parts of mountain spring waters, 1-3 parts, calcium oxide;
Processing method:
1 cleans the fresh celery of plucking, spinach, the red dish of looking for;
2 by with the proportioning of improving quality, and the celery after sterilization, spinach, the red dish shape that breaks into pieces of looking for, in process simultaneously adds part mountain spring water smashing by flaker, then squeezes into vegetable juice with juice extractor;
3 wear into Rice & peanut milk with remaining mountain spring water immersion after 3-5 hour by above-mentioned rice;
4 pour above-mentioned Rice & peanut milk and vegetable juice in container into, container bottom connects jet chimney, container is provided with strand and mixes device, open air valve and strand is mixed device simultaneously, steam is directly entered in slurries, hold to continue to heat 35-45 minutes, then the slurries that boil are poured into and in device of full automatic packaging, sealed metering and vacuumize packaging.
Above-mentioned food directly to slurries heating, without being burned or sticky pot phenomenon, has added various vegetables juice during due to making with steam, and it contains abundant vitamin, often edible, good for health.Above-mentioned colored bean jelly is cut into strip or bulk, is then equipped with a little soy sauce, vinegar, chilli oil, garlic juice, bruised ginger, chive, the peppery middle band of colored bean jelly taste is fragrant, both delicate, has again toughness simultaneously, and mouthfeel is lubricious, and the old and the young are all applicable.
The present invention does not add any anticorrisive agent and artificial color in production process, and to the product of producing, without any pollution, whole process is totally-enclosed production, reaches the effect of environmental protection, is the live food of the nutrition pursued, health care, environmental protection of current people.
Detailed description of the invention
Embodiment 1, gets high quality white rice 10Kg, celery 4 Kg, spinach 5 Kg, red dish 7 Kg that look for, mountain spring water 40 Kg, calcium oxide 1 Kg;
Processing method:
1 cleans the fresh celery of plucking, spinach, the red dish of looking for;
2 by with the proportioning of improving quality, and the celery after sterilization, spinach, the red dish shape that breaks into pieces of looking for, in process simultaneously adds 5 Kg mountain spring waters smashing by flaker, then squeezes into vegetable juice with juice extractor;
3 eluriate large 10Kg rice totally, then after 3-5 hour, wear into Rice & peanut milk with 35 Kg mountain spring waters immersions;
4 pour above-mentioned Rice & peanut milk and vegetable juice in container into, container bottom connects jet chimney, in container, be provided with strand and mix device, open air valve and strand is mixed device simultaneously, steam is directly entered in slurries, hold to continue to heat 35-45 minutes, then the slurries that boil are poured into and in device of full automatic packaging, sealed metering and vacuumize packaging.
Claims (1)
1. a colored bean jelly, is characterized in that being made up by quality proportioning of following component,
10-15 parts of high quality white rices, 3-5 parts of celeries, 5-7 parts of spinach, red 5-7 parts of the dishes of looking for, 40-50 parts of mountain spring waters, 1-3 parts, calcium oxide;
Processing method:
(1) the fresh celery of plucking, spinach, the red dish of looking for are cleaned;
(2), by with the proportioning of improving quality, the celery after sterilization, spinach, the red dish shape that breaks into pieces of looking for, in process simultaneously add part mountain spring water smashing by flaker, then squeeze into vegetable juice with juice extractor;
(3) above-mentioned rice is worn into Rice & peanut milk with remaining mountain spring water immersion after 3-5 hour;
(4) above-mentioned Rice & peanut milk and vegetable juice are poured in container, container bottom connects jet chimney, container is provided with strand and mixes device, open air valve and strand is mixed device simultaneously, steam is directly entered in slurries, hold to continue to heat 35-45 minutes, then the slurries that boil are poured into and in device of full automatic packaging, sealed metering and vacuumize packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410173234.6A CN103947933A (en) | 2014-04-28 | 2014-04-28 | Colored bean jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410173234.6A CN103947933A (en) | 2014-04-28 | 2014-04-28 | Colored bean jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103947933A true CN103947933A (en) | 2014-07-30 |
Family
ID=51325404
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410173234.6A Pending CN103947933A (en) | 2014-04-28 | 2014-04-28 | Colored bean jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103947933A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166593A (en) * | 2015-10-30 | 2015-12-23 | 马立同 | Making method for tangerine peel snow skin mooncake |
| CN105475828A (en) * | 2015-11-30 | 2016-04-13 | 贵州省水稻研究所 | Bean jelly containing leaf of puberulent premna and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816393A (en) * | 2010-05-07 | 2010-09-01 | 肖岚 | Preparation method of multilayer multicolor multi-taste cold noodles |
-
2014
- 2014-04-28 CN CN201410173234.6A patent/CN103947933A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101816393A (en) * | 2010-05-07 | 2010-09-01 | 肖岚 | Preparation method of multilayer multicolor multi-taste cold noodles |
Non-Patent Citations (4)
| Title |
|---|
| 刘宝家等: "《食品加工技术、工艺和配方大全续集Ⅰ（上）》", 30 June 1993, article "四川米凉粉", pages: 274 * |
| 宁可夫: "川西翡翠凉粉", 《中国食品》, no. 6, 31 December 1984 (1984-12-31), pages 18 * |
| 柳扬: "用苋菜作出彩色凉粉", 《扬子晚报》, 25 August 2011 (2011-08-25) * |
| 程备久: "《生物质能学》", 29 February 2008, article "谷物发酵途径与工艺", pages: 159-160 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166593A (en) * | 2015-10-30 | 2015-12-23 | 马立同 | Making method for tangerine peel snow skin mooncake |
| CN105475828A (en) * | 2015-11-30 | 2016-04-13 | 贵州省水稻研究所 | Bean jelly containing leaf of puberulent premna and preparation method thereof |
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| 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: 20140730 |