CN106538988A - A kind of marine product bean jelly cream and preparation method - Google Patents
A kind of marine product bean jelly cream and preparation method Download PDFInfo
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- CN106538988A CN106538988A CN201611058257.8A CN201611058257A CN106538988A CN 106538988 A CN106538988 A CN 106538988A CN 201611058257 A CN201611058257 A CN 201611058257A CN 106538988 A CN106538988 A CN 106538988A
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- Prior art keywords
- marine product
- product
- agar
- bean jelly
- cream
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- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 26
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 26
- 235000015110 jellies Nutrition 0.000 title claims abstract description 26
- 239000008274 jelly Substances 0.000 title claims abstract description 26
- 239000006071 cream Substances 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000000047 product Substances 0.000 claims description 62
- 229920001817 Agar Polymers 0.000 claims description 21
- 239000008272 agar Substances 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000002203 pretreatment Methods 0.000 claims description 14
- 241000251511 Holothuroidea Species 0.000 claims description 11
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 10
- 240000004922 Vigna radiata Species 0.000 claims description 9
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 9
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 9
- 241001474374 Blennius Species 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 235000012907 honey Nutrition 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 6
- 239000006166 lysate Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 5
- 239000000499 gel Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 241000237502 Ostreidae Species 0.000 claims description 4
- 235000020636 oyster Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 241000195958 Dicksoniaceae Species 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 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 2
- 239000000706 filtrate Substances 0.000 claims description 2
- 238000012423 maintenance Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 12
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 239000003792 electrolyte Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 235000010755 mineral Nutrition 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 210000000697 sensory organ Anatomy 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 229930003944 flavone Natural products 0.000 abstract 1
- 150000002213 flavones Chemical class 0.000 abstract 1
- 235000011949 flavones Nutrition 0.000 abstract 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 abstract 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 abstract 1
- 235000012141 vanillin Nutrition 0.000 abstract 1
- 241001646828 Platostoma chinense Species 0.000 description 7
- 235000021552 granulated sugar Nutrition 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 3
- 241000206607 Porphyra umbilicalis Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 241000256844 Apis mellifera Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 206010018473 Glycosuria Diseases 0.000 description 1
- 206010018612 Gonorrhoea Diseases 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241001646834 Mesona Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000490567 Pinctada Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000010261 cell growth Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000012634 fragment Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 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
Classifications
-
- 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
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of marine product bean jelly cream and preparation method.Marine product contains rich in protein, carrotene, electrolytes and minerals, and contains flavones in celestial grass powder, polysaccharide, Vanillin and trace element, is combined with celestial grass powder using marine product and is prepared into cream and grows based food, finds no the technology report of correlation at present.Marine product is combined together with celestial grass powder by the present invention is prepared into the taste of food cream, make use of the abundant nutrition of marine product, make use of celestial grass powder feature again, has prepared gelatinous savoury food.While the intrinsic nutrition and local flavor for keeping marine product, the new shape of product, color and luster are given, both make edible more convenient and quicker, promote the sense organ and appetite of product, and the added value of improving product and commodity value.
Description
Technical field
The present invention relates to a kind of bean jelly cream, especially a kind of bean jelly cream with marine product as Main Ingredients and Appearance.The present invention
Further relate to the preparation method of the bean jelly cream.
Background technology
Sea cucumber, pearl oyster meat and oyster meat are all the marine products containing abundant protein, in the past the profit to these marine products
With being intended only as cooking food on dining table, although they all have the taste of deliciousness, but it is confined to the cooking and fails to fully
The characteristics of their added values of performance are high, as food, they have broader utilization space.Equally, sea-tangle, seaweed belong to sea
Algae marine product, they contain rich in protein, carrotene, electrolytes and minerals, and these marine products are prepared into cream
It is also a kind of trial for making full use of marine product to grow based food.Cream grows one of main feature of based food, exactly make use of bean jelly
Used as raw material, and the primary raw material of bean jelly is Mesona chinensis Benth Mesona chinensis, Mesona chinensis Benth also known as celestial grass, Chinese mesona herb, is lip
Shape section plant, belongs to annual herb perennial plant, is a kind of plant resources of important medicine-food two-purpose.Prepared with Mesona chinensis Benth's herb
Into bean jelly, food service industry is widely used in, the paste of the product for preparing typically all black, mouthfeel cunning are crisp, clearly
It is cool good to eat, can be molded.By retrieval, do not find to be combined with bean jelly using marine product and be prepared into cream taste based food and correlation technique
Disclosure, therefore, bean jelly is combined with marine product prepare it is a kind of both make use of marine product and also have delicious mouthfeel cream grow based food,
It is highly significant.
The content of the invention
It is an object of the invention to provide a kind of marine product bean jelly cream, the nutritive value that both make use of marine product abundant, increase
The added value of marine product is added, also so that a kind of many Food choices of people.
It is a further object of the present invention to provide the preparation method of the marine product bean jelly cream.
The purpose of the present invention, is achieved through the following technical solutions, a kind of marine product bean jelly cream, including following weight
The raw material of part：
Marine product 2-4 weight portions, celestial grass powder 3-6 weight portion, agar 1-3 weight portions, sucrose 3-6 weight portions, liquid glucose 3-6
Weight portion and honey 1-3 weight portions；
The marine product refers to be dried marine product sea cucumber, seaweed or sea-tangle and mung bean, and fresh marine product Dicksoniaceae or oyster
Meat；
The preparation method of the marine product bean jelly cream, comprises the steps：
The marine product is divided into and is dried marine product and fresh marine product；
1. the pre-treatment of marine product is dried：Take and be dried marine product and clean up, be soaked in water 2-24 hours, taking-up is placed in heating and holds
In device, add 1-3 times and measure water, be heated to 80-105 DEG C, maintain 5-40 minutes, obtain the marine product after pre-treatment, take out standby；
2. the pre-treatment of fresh marine product：Take fresh marine product to clean up, be 1 by weight ratio of the fresh marine product with hydrochloric acid: 2.5-4.5
Amount, add molar concentration be 2.5-3.5N hydrochloric acid, be heated to 80-105 DEG C, maintain 5-8 hours, filter to get filtrate, remove desalination
Acid, is adjusted to PH4.5-5.5 with NaOH, is detected when 60 DEG C are concentrated under the conditions of 80-100 DEG C, is marine product input weight
1.5-2.5 times of amount；Obtain fresh marine product extract standby：
3. it is 1: 8-12 amount with the weight ratio of agar and water, water is added in agar, 8-12 hours is soaked, is heated to 80-105
DEG C dissolve to agar, stir evenly, obtain agar dissolved solution for later use；
4. other raw materials in the marine product after pre-treatment or fresh marine product extract and formula are mixed, add 3-5 times
Amount water, stirs, and is heated to 80-100 DEG C of maintenance 5-20 minute, obtains mixed liquor standby；
5. above-mentioned mixed liquor and agar lysate are mixed together uniformly, and seal filling, 20-50 is kept under the conditions of 105-115 DEG C
Minute, gel marine product bean jelly cream is obtained final product after cooling.
The present invention for taking above-mentioned measure, marine product raw material use sea cucumber, seaweed or sea-tangle and mung bean, or pearl shell
Female or oyster meat；Above-mentioned marine product is combined together with bean jelly, the abundant nutrition of marine product has both been make use of, make use of bean jelly special again
Point, has prepared gelatinous savoury food.Bean jelly is produced by raw material of Mesona chinensis Benth, in Mesona chinensis Benth's ingredient, yellow
Letones have the effect for suppressing cancer cell growth, reducing blood pressure；Polysaccharide has strengthens and improves human body immune function work
With；Essence have effect of calmness, refreshing and detoxicating Li Shui；Trace element has suppression free radical formation, anti-aging, the work of anticancer
With；Vitamin can adjust and strengthen physiological function etc..Therefore Mesona chinensis Benth to heatstroke, heat toxin, quench one's thirst, hypertension, kidney trouble, glycosuria
Disease, pain of joint muscle, gonorrhoea etc. have certain health-care effect.The present invention is in the intrinsic nutrition and local flavor for keeping marine product
Meanwhile, the new shape of product, color and luster are given, edible more convenient and quicker is made；Promote the sense organ and appetite of product；Improving product it is attached
Value added and commodity value.
Specific embodiment
Embodiment 1
Formula：20 grams of dried sea-cucumber, 50 grams of celestial grass powder, 10 grams of agar, 50 grams of white granulated sugar, 50 grams of liquid glucose, 10 grams of honey；
Preparation method：
1. the pre-treatment of dried sea-cucumber：Take dried sea-cucumber to clean up, be soaked in water 20 hours, taking-up is placed in heating container, is added
60 grams of water, are heated to 100 DEG C, maintain 30 minutes, and taking-up is broken into the particle that particle diameter is 0.5-1.0 centimetre, standby；
2. will add in agar in 100 grams of water, soak 10 hours, be heated to 100 DEG C and dissolve to agar, obtain agar lysate standby
With；
3. by the celestial grass powder in the sea cucumber particle after pre-treatment and formula, white granulated sugar, liquid glucose, honey and 3.5 times of amounts
Water is mixed together uniformly, is heated to 100 DEG C and maintains 5 minutes, obtains sea cucumber mixed liquor standby；
4. agar lysate and sea cucumber mixed liquor are mixed together uniformly, and seal filling, kept for 30 minutes under the conditions of 110 DEG C, it is cold
But gel sea cucumber bean jelly cream is obtained final product afterwards.
Embodiment 2
Formula：30 grams of dry laver, 50 grams of celestial grass powder, 10 grams of agar, 50 grams of white granulated sugar, 50 grams of liquid glucose, 10 grams of honey；
Preparation method：
1. the pre-treatment of dry laver：Take dry laver to clean up, add 100 grams of water and add 10 grams of salt, be placed in heating container
In, 100 DEG C are heated to, are maintained 5 minutes, taken out standby；
2. identical with the preparation method 2 of embodiment 1；
3. the celestial grass powder in the seaweed after pre-treatment and formula, white granulated sugar, liquid glucose, honey and 4 times of amount water are mixed together
Close uniform, be heated to 100 DEG C and maintain 8 minutes, obtain seaweed mixed liquor standby；
4. agar lysate and seaweed mixed liquor are mixed together uniformly, and seal filling, kept for 30 minutes under the conditions of 110 DEG C, it is cold
But gel seaweed bean jelly cream is obtained final product afterwards.
Embodiment 3
Formula：20 grams of dry sea-tangle, 30 grams of mung bean, 40 grams of celestial grass powder, 5 grams of agar, 50 grams of white granulated sugar, 50 grams of liquid glucose, honeybee
10 grams of honey；
Preparation method：
1. the pre-treatment of dry sea-tangle, mung bean：Take sea-tangle and mung bean is respectively washed totally, then to be separately added into the immersion 2 of 200 grams of water little
When, take out sea-tangle and be cut into the big fragment of nail, both are merged and is placed in heating container, be heated to 100 DEG C, maintained 15 minutes, take
Go out standby；
2. identical with the preparation method 2 of embodiment 1；
3. by the celestial grass powder in the sea-tangle after pre-treatment, mung bean and formula, white granulated sugar, liquid glucose, honey and 3 times of amount water one
Rise and be well mixed, be heated to 100 DEG C and maintain 5 minutes, obtain sea-tangle mung bean mixed liquor standby；
4. agar lysate and sea-tangle mung bean mixed liquor are mixed together uniformly, and seal filling, kept for 30 points under the conditions of 110 DEG C
Clock, obtains final product gel sea-tangle bean jelly cream after cooling.
Claims (2)
1. a kind of marine product bean jelly cream, it is characterised in that described bean jelly cream includes the raw material of following weight parts：
Marine product 2-4 weight portions, celestial grass powder 3-6 weight portion, agar 1-3 weight portions, sucrose 3-6 weight portions, liquid glucose 3-6
Weight portion and honey 1-3 weight portions；
The marine product refers to be dried marine product sea cucumber, seaweed or sea-tangle and mung bean, and fresh marine product Dicksoniaceae or oyster
Meat.
2. the preparation method of marine product bean jelly cream according to claim 1, it is characterised in that under described method includes
State step：
The marine product is divided into and is dried marine product and fresh marine product；
(1) it is dried the pre-treatment of marine product：Take and be dried marine product and clean up, be soaked in water 2-24 hours, taking-up is placed in heating
In container, add 1-3 times and measure water, be heated to 80-105 DEG C, maintain 5-40 minutes, obtain the marine product after pre-treatment, take out standby
With；
(2) pre-treatment of fresh marine product：Take fresh marine product to clean up, be 1 by weight ratio of the fresh marine product with hydrochloric acid: 2.5-
4.5 amount, adds molar concentration to be 2.5-3.5N hydrochloric acid, is heated to 80-105 DEG C, maintain 5-8 hours, filter to get filtrate, remove
Hydrochloric acid, is adjusted to PH4.5-5.5 with NaOH, is detected when 60 DEG C are concentrated under the conditions of 80-100 DEG C, is marine product input
1.5-2.5 times of weight；Obtain fresh marine product extract standby：
(3) with the weight ratio of agar and water be 1: 8-12 amount, water is added in agar, 8-12 hours is soaked, is heated to 80-
105 DEG C dissolve to agar, stir evenly, obtain agar dissolved solution for later use；
(4) other raw materials in the marine product after pre-treatment or fresh marine product extract and formula are mixed, add 3-5 times
Amount water, stirs, and is heated to 80-100 DEG C of maintenance 5-20 minute, obtains mixed liquor standby；
(5) above-mentioned mixed liquor and agar lysate are mixed together uniformly, and seal filling, 20-50 is kept under the conditions of 105-115 DEG C
Minute, gel marine product bean jelly cream is obtained final product after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611058257.8A CN106538988A (en) | 2016-11-27 | 2016-11-27 | A kind of marine product bean jelly cream and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611058257.8A CN106538988A (en) | 2016-11-27 | 2016-11-27 | A kind of marine product bean jelly cream and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106538988A true CN106538988A (en) | 2017-03-29 |
Family
ID=58395960
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611058257.8A Pending CN106538988A (en) | 2016-11-27 | 2016-11-27 | A kind of marine product bean jelly cream and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106538988A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106566A (en) * | 2011-01-26 | 2011-06-29 | 北海蓝海洋生物药业有限责任公司 | Seafood jelly cream and preparation method |
-
2016
- 2016-11-27 CN CN201611058257.8A patent/CN106538988A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106566A (en) * | 2011-01-26 | 2011-06-29 | 北海蓝海洋生物药业有限责任公司 | Seafood jelly cream and preparation method |
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