CN104366168A - Method for preparing gracilaria lemaneiformis jelly - Google Patents
Method for preparing gracilaria lemaneiformis jelly Download PDFInfo
- Publication number
- CN104366168A CN104366168A CN201410666642.5A CN201410666642A CN104366168A CN 104366168 A CN104366168 A CN 104366168A CN 201410666642 A CN201410666642 A CN 201410666642A CN 104366168 A CN104366168 A CN 104366168A
- Authority
- CN
- China
- Prior art keywords
- agar
- asparagus
- gracilaria lemaneiformis
- jelly
- lemaneiformis
- 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
Links
- 235000015110 jellies Nutrition 0.000 title abstract description 5
- 239000008274 jelly Substances 0.000 title abstract description 5
- 241000206611 Gracilariopsis lemaneiformis Species 0.000 title abstract 8
- 238000000034 method Methods 0.000 title abstract 3
- 229920001817 Agar Polymers 0.000 claims abstract description 26
- 239000008272 agar Substances 0.000 claims abstract description 26
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 241000234427 Asparagus Species 0.000 claims description 29
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 29
- -1 flavoring Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 2
- 230000002335 preservative effect Effects 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims 2
- 230000008014 freezing Effects 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 208000024172 Cardiovascular disease Diseases 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 230000001050 lubricating effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 206010010774 Constipation Diseases 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 235000011332 Brassica juncea Nutrition 0.000 description 1
- 244000178993 Brassica juncea Species 0.000 description 1
- 241000050051 Chelone glabra Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 241000206607 Porphyra umbilicalis Species 0.000 description 1
- 241000195474 Sargassum Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention designs a method for preparing gracilaria lemaneiformis jelly. The used raw materials comprise gracilaria lemaneiformis powder, agar, seasonings and water. The method comprises the following steps: soaking and softening agar in warm water; adding clean water to heat and melt agar; adding gracilaria lemaneiformis powder; adding the seasonings to stir; stirring evenly and taking off a flame; further stirring during cooling; and putting into a container and refrigerating. The gracilaria lemaneiformis jelly is simple in preparation method, convenient to eat, cold in mouthfeel, suitable for both the old and the young, and also suitable for children or other people who do not like to eat gracilaria lemaneiformis. Through combination of gracilaria lemaneiformis and agar, the gracilaria lemaneiformis jelly has the effects of eliminating toxin and beautifying the face, lubricating the intestines, reducing blood pressure, decreasing blood sugar, preventing cardiovascular diseases and the like after being taken for a long time.
Description
Technical field
The present invention relates to food processing technology field, be specially the preparation method that a kind of asparagus is frozen.
Background technology
Protein is rich in asparagus, dietary fiber, algal polysaccharides, mineral matter, high unsaturated fatty acid, amino acid, many halogen multi-diterpene quasi-compound, phytosterin compound, trace element and vitamin and multiple active skull cap components, a kind of high protein, low heat value, the nutritional health food of high physiologically active, particularly contained by it, dietary fiber is not absorbed by the body, after entering intestines and stomach, imbibition is dissolved, functions of loosening bowel relieving constipation can be played, straight to preventing, colon cancer has outstanding effect, long-term eating can also reduce blood fat, prevent angiocardiopathy, edible asparagus is highly profitable to health.The aspects such as the nutrition of the mankind, health care and prevent disease are played an important role, there is higher edible and medical value, be called " longevity greens/mustard green " by people in recent years.
Owing to weighing containing multiple fishy smell composition, complex structure, fishy smell, being difficult to remove in asparagus, have impact on taste and the mouthfeel of food, make most people be difficult to accept, limit edible processing and the exploitation of asparagus, affect and limit applying of this useful marine alga.The processing method quantity of existing asparagus is all the food of seaweeds far less than laver, sargassum fusifome etc., so be necessary to study the processing of new-type asparagus or preparation method, make people's more edible this useful food.
Summary of the invention
Goal of the invention: the preparation method that a kind of asparagus is frozen, makes people can make asparagus according to preparation method and freezes.
Scheme of the invention: in order to realize above-mentioned purpose of design, the present invention designs the preparation method that a kind of asparagus is frozen, raw materials usedly comprise asparagus powder, agar, flavoring, water, make through following steps: emerge in worm water softens agar → add clear water heating and melting agar → add asparagus powder → add flavoring and stirs → stir to close in fire → cooling and continue to stir → put into container refrigeration.
Asparagus powder is crucial, untreated good asparagus powder has algae fishy smell, affect taste and mouthfeel that asparagus freezes, so good asparagus powder often determines the taste of ultimate food, raw material can be used as with the asparagus powder that the patent No. 200910193269.5 makes.
Flavoring can add according to personal like, light type, micro-peppery type etc.
The present invention makes asparagus jelly food, make simple, instant, mouthfeel are ice-cold, old and youngly hold concurrently suitable, are also applicable to not like the child or other personages that eat asparagus.The combination of asparagus and agar, long-term edible have toxin-expelling and face nourishing, ease constipation, hypotensive, hypoglycemic, prevent the effects such as angiocardiopathy.
Detailed description of the invention
embodiment 1:the preparation method that asparagus is frozen, is characterized in that comprising asparagus powder, agar, flavoring, water, makes through following steps:
1. put in pot by agar, with the emerge in worm water agar of 40 ~ 50 DEG C, object makes softening agar;
2. drained by the agar after softening, put into the heating of 250mL ~ 500mL clear water and agar is melted, concrete agar and rinse dosage are 1g:20mL ~ 40mL;
3. add asparagus powder, stir;
4. add flavoring, stir;
5. fire is closed;
6. continue in cooling to stir, until temperature is cooled to 45 ~ 50 DEG C;
7. applicable container is poured into by the agar solution that stirs;
8. container is put into refrigerator cold-storage.
If prepare asparagus to freeze and pour out plate and eat, then the vessel port of container used need be greater than container bottom and is convenient to pour out, and can agar solution pour container into before at pad last layer preservative film, be convenient to the demoulding.
Claims (2)
1. an asparagus preparation method of freezing, is characterized in that comprising asparagus powder, agar, flavoring, water, makes through following steps:
1. put in pot by agar, with the emerge in worm water agar of 40 ~ 50 DEG C, object makes softening agar;
2. drained by the agar after softening, put into the heating of 250mL ~ 500mL clear water and agar is melted, concrete agar and rinse dosage are 1g:20mL ~ 40mL;
3. add asparagus powder, stir;
4. add flavoring, stir;
5. fire is closed;
6. continue in cooling to stir, until temperature is cooled to 45 ~ 50 DEG C;
7. applicable container is poured into by the agar solution that stirs;
8. container is put into refrigerator cold-storage.
2. a kind of asparagus according to claim 1 preparation method of freezing, to is characterized in that before step 7 agar solution pours container into, at pad last layer preservative film, being convenient to the demoulding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410666642.5A CN104366168A (en) | 2014-11-20 | 2014-11-20 | Method for preparing gracilaria lemaneiformis jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410666642.5A CN104366168A (en) | 2014-11-20 | 2014-11-20 | Method for preparing gracilaria lemaneiformis jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366168A true CN104366168A (en) | 2015-02-25 |
Family
ID=52545559
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410666642.5A Pending CN104366168A (en) | 2014-11-20 | 2014-11-20 | Method for preparing gracilaria lemaneiformis jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104366168A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616563A (en) * | 2016-11-16 | 2017-05-10 | 大连三浦堂食品有限公司 | Trepang and asparagus schoberioides jelly and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138414A (en) * | 2007-10-22 | 2008-03-12 | 天津科技大学 | Method for extracting phycoerythrin and gelose synchronously from gum-contained varek such as gardon asparagus |
| CN101151991A (en) * | 2006-09-30 | 2008-04-02 | 初暖 | Nourishing fruit jelly |
| CN101697978A (en) * | 2009-10-23 | 2010-04-28 | 广东药学院 | Asparagus powder and chewable tablet as well as manufacturing method thereof |
| CN101991033A (en) * | 2010-11-11 | 2011-03-30 | 扬州斯大锅炉有限公司 | Aronia melanocarpa jelly and preparation method thereof |
| CN102793215A (en) * | 2011-05-28 | 2012-11-28 | 张启美 | Method for preparing natural seaweed jelly |
| CN203482864U (en) * | 2013-09-26 | 2014-03-19 | 陈德光 | Asparagus product |
-
2014
- 2014-11-20 CN CN201410666642.5A patent/CN104366168A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101151991A (en) * | 2006-09-30 | 2008-04-02 | 初暖 | Nourishing fruit jelly |
| CN101138414A (en) * | 2007-10-22 | 2008-03-12 | 天津科技大学 | Method for extracting phycoerythrin and gelose synchronously from gum-contained varek such as gardon asparagus |
| CN101697978A (en) * | 2009-10-23 | 2010-04-28 | 广东药学院 | Asparagus powder and chewable tablet as well as manufacturing method thereof |
| CN101991033A (en) * | 2010-11-11 | 2011-03-30 | 扬州斯大锅炉有限公司 | Aronia melanocarpa jelly and preparation method thereof |
| CN102793215A (en) * | 2011-05-28 | 2012-11-28 | 张启美 | Method for preparing natural seaweed jelly |
| CN203482864U (en) * | 2013-09-26 | 2014-03-19 | 陈德光 | Asparagus product |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616563A (en) * | 2016-11-16 | 2017-05-10 | 大连三浦堂食品有限公司 | Trepang and asparagus schoberioides jelly and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150225 |