CN106562236A - Preparation method of oyster skin jelly - Google Patents
Preparation method of oyster skin jelly Download PDFInfo
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- CN106562236A CN106562236A CN201610918387.8A CN201610918387A CN106562236A CN 106562236 A CN106562236 A CN 106562236A CN 201610918387 A CN201610918387 A CN 201610918387A CN 106562236 A CN106562236 A CN 106562236A
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- oyster
- powder
- sus domestica
- herba
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 25
- 239000008274 jelly Substances 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241000237502 Ostreidae Species 0.000 title claims abstract description 12
- 235000020636 oyster Nutrition 0.000 title claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 210000000582 semen Anatomy 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000003814 drug Substances 0.000 claims abstract description 10
- 239000002245 particle Substances 0.000 claims abstract description 8
- 239000000919 ceramic Substances 0.000 claims abstract description 7
- 238000005554 pickling Methods 0.000 claims abstract description 7
- 238000005516 engineering process Methods 0.000 claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 claims abstract description 4
- 235000019634 flavors Nutrition 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 26
- 241000219112 Cucumis Species 0.000 claims description 15
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 15
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 10
- 241000238371 Sepiidae Species 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 235000011293 Brassica napus Nutrition 0.000 claims description 8
- 240000008100 Brassica rapa Species 0.000 claims description 8
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims description 8
- 239000009636 Huang Qi Substances 0.000 claims description 8
- 244000058281 Ulmus pumila Species 0.000 claims description 8
- 235000001547 Ulmus pumila Nutrition 0.000 claims description 8
- 235000013405 beer Nutrition 0.000 claims description 8
- 210000001320 hippocampus Anatomy 0.000 claims description 8
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 claims description 8
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000004332 deodorization Methods 0.000 claims description 6
- 239000012634 fragment Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 239000000047 product Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000008935 nutritious Nutrition 0.000 claims description 3
- 235000014593 oils and fats Nutrition 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000013372 meat Nutrition 0.000 abstract description 3
- 241000238366 Cephalopoda Species 0.000 abstract 2
- 235000013717 Houttuynia Nutrition 0.000 abstract 2
- 240000000691 Houttuynia cordata Species 0.000 abstract 2
- 235000008326 Trichosanthes anguina Nutrition 0.000 abstract 2
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 2
- 244000037364 Cinnamomum aromaticum Species 0.000 abstract 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 abstract 1
- 241000892681 Erigenia bulbosa Species 0.000 abstract 1
- 240000007049 Juglans regia Species 0.000 abstract 1
- 235000009496 Juglans regia Nutrition 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
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- 150000001413 amino acids Chemical class 0.000 description 2
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- 229960003080 taurine Drugs 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 241001522196 Ostrea edulis Species 0.000 description 1
- 208000031845 Pernicious anaemia Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
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- 239000007952 growth promoter Substances 0.000 description 1
- 230000002607 hemopoietic effect Effects 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- BHEPBYXIRTUNPN-UHFFFAOYSA-N hydridophosphorus(.) (triplet) Chemical group [PH] BHEPBYXIRTUNPN-UHFFFAOYSA-N 0.000 description 1
- 208000001024 intrahepatic cholestasis Diseases 0.000 description 1
- 230000007872 intrahepatic cholestasis Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 208000022530 polyphagia Diseases 0.000 description 1
- 230000035935 pregnancy Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 235000015961 tonic Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229960000716 tonics Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
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- 229910052725 zinc Inorganic materials 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
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the field of food preparation technology and relates to a preparation method of oyster skin jelly prepared by using oyster as the main raw material. The preparation method comprises the following steps: chopping pig skin, cordate houttuynia, snakegourd flower, etc. for later use, and pickling oyster with sea-tangle powder particles and traditional Chinese medicine powder; putting chopped pig skin into a ceramic pot, pouring hot water, adding fishiness-removal powder, sea-tangle powder particles, ground pepper and salt, boiling and adding traditional Chinese medicine powder, slowly decocting for 2-3 hours, adding squid ink, stopping heating after 5-10 min, adding pickled oyster, cooling to room temperature, and refrigerating in an environment of 0-10 DEG C for 5-10 h so as to obtain the oyster skin jelly. The main raw materials contain fresh oyster meat, pig skin, cordate houttuynia, snakegourd flower, cassia, dried sea-tangle, rose petals, squid ink, Semen Cuscutae and English walnut seed. The formula is scientific and reasonable. The preparation process is simple. The product has complete color, flavor and taste and rich nutrients, helps build one's body, is convenient to preserve, and is environment-friendly for eating.
Description
Technical field：
The invention belongs to technical field of food preparation, is related to a kind of system of Concha Ostreae hide jelly made by with Concha Ostreae as primary raw material
A kind of Preparation Method, and in particular to preparation method of Concha Ostreae hide jelly made by with Concha Ostreae, dry Thallus Laminariae (Thallus Eckloniae), Corii Sus domestica, cuttlefish juice etc. as raw material.
Background technology：
Concha Ostreae, also makes oyster or oyster, Mollusca belong to sessile form shellfish, and throughout world various places are typically bonded to shallow sea
On object or seashore reef, there are two shells, one little and flat, another swells, the surface irregularity of shell greatly, to be opened and closed
Shell motion is ingested, is breathed, with tiny zooplankton, diatom and organic debrises etc. as main foodstuff；Meat is edible, and
Oyster sauce can be obtained through refining, meat, shell, oil all can be used as medicine.Concha Ostreae is referred to as " milk of ocean ", nutritive value superelevation：Concha Ostreae per 100g,
Zn content is up to 9.39mg, and male eats one daily can just meet demand of the body to zinc；Have containing abundant taurine
Significantly hepatic cholagogic effect, this is also the good medicine for preventing and treating pregnancy period functional condition in intrahepatic cholestasis；Containing abundant trace element and glycogen,
To promoting the growth promoter of fetus, rescue pregnant woman anemia and antisecosises to anemia of pregnant woman are beneficial to；Containing Vitamin B12, its
In cobalt element be the indispensable material of prevention pernicious anemia institute, thus Concha Ostreae is again with the effect for enlivening hemopoietic function；Institute
There are various excellent aminoacid in the protein for containing, these aminoacid have Detoxication, and taurine therein has reduction again
The effect of cholesterolemia concentration, therefore can prevention of arterial hardening；Concha Ostreae is again the best food replenished the calcium, and it is phosphorous abundant, due to
The help of phosphorus is needed when calcium is by body absorption, so being conducive to the absorption of calcium.Therefore edible oyster contributes to strengthening by means of tonics, mind calming
Calm the nerves, brain healthy, strengthening the tendons and bones, life lengthening.At present, Concha Ostreae product is more dull on market, with fresh Concha Ostreae and dried Concha Ostreae
Based on, fresh Concha Ostreae nutritive value highest, but it is easily dead rotten, it is edible not enough to facilitate；Dried Concha Ostreae is easy to store, transports, takes
Band, but its salty fishy smell is too heavy.Hide jelly is a kind of featured delicious food being brewed into Corii Sus domestica, belongs to cold dish, tasty mouthfeel, cool
Mouthful, rich in collagen protein, polyphagia can wrinkle removal beauty treatment, vessel softening, but presently commercially available hide jelly is more containing additive, if will
Concha Ostreae and hide jelly are combined, and invention is a kind of to utilize various natural food materials such as Concha Ostreae and Corii Sus domestica, makes tasty mouthfeel, instant, battalion
Support abundant, the preparation method of rakish Concha Ostreae hide jelly is very promising.
The content of the invention：
It is an object of the invention to the shortcoming for overcoming prior art to exist, seeks to design one kind using Concha Ostreae and various food
For raw material be mixed in proportion made by Concha Ostreae hide jelly preparation method.
The preparation technology of Concha Ostreae hide jelly according to the present invention is：
(1) Raw material processing：By weight component weighs Corii Sus domestica, after cleaning up, 1-2 hours is soaked in cold water, is put into cold
Pull out after being boiled by fire in kettle, while hot wipe off the oils and fatss on Corii Sus domestica, Corii Sus domestica is shredded into obtain Corii Sus domestica fragment；By Herba Houttuyniae, draw
Melon flower, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberis Recenss and Herba Alii fistulosi chopping mix deodorization is unqualified standby；Dry Thallus Laminariae (Thallus Eckloniae) is ground to form into the Kelp Powder that particle diameter is 1-3 millimeters
It is standby；By weight component weighs the Radix Astragali, Cortex Cinnamomi, Semen Cuscutae, semen juglandiss, Hippocampus and Periostracum Cicadae, cleans drying, grinds to form particle diameter for 1-
2 millimeters of powder, mix Chinese medicine powder is standby；
(2) Concha Ostreae is pickled：By weight component weighs the cleaning of Fructus Mori, roseleaf, white turnip, Herba Taraxaci, Ulmus pumila L. and Herba Kalimeridis
Totally, mixing is put in beater, adds the pure water of above-mentioned composition gross weight 3-4 times, is milled into mixed liquor, stands 1-2
Hour, supernatant is filtered to take, Tsingtao beer is added, stir, finally with ultraviolet disinfection 5-10 minutes, obtain pickling liquid；
Fresh Carnis ostreae is put into into water proof steaming and decocting in ceramic pan ripe Carnis ostreae is taken out to obtain after 5-10 minutes；Ripe Carnis ostreae is put into into pickling liquid
In, add pure water ice cube, 1-10 DEG C of immersion 1-2 hour of temperature control to obtain pickled Concha Ostreae；
(3) hide jelly molding：Corii Sus domestica fragment is put in ceramic pan, the weight of 70-85 DEG C of hot water, hot water and Corii Sus domestica is poured into
Than for 4:1, unqualified deodorization, Kelp Powder, Fructus Piperis powder and Sal are added, Chinese medicine powder is added after being boiled by fire, small fire endures slowly 2-3
After as a child, cuttlefish juice is added, heating is stopped after 5-10 minutes, add pickled Concha Ostreae, it is cool to room temperature, place into 0-10 DEG C
Cold preservation 5-10 hours in environment, obtain molding Concha Ostreae hide jelly；Product is glittering and translucent, delicious flavour, nutritious, suitable for all ages.
Each raw material weight component is with proportioning in Concha Ostreae hide jelly according to the present invention：Fresh Carnis ostreae 200-250 parts, Corii Sus domestica
300-400 parts, Herba Houttuyniae 5-10 parts draw melon flower 10-15 parts, Rhizoma Zingiberis Recenss 5-10 parts, Herba Alii fistulosi 5-10 parts, Fructus Piperis powder 5-10 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5-
10 parts, dry Thallus Laminariae (Thallus Eckloniae) 10-20 parts, Fructus Mori 5-10 parts, roseleaf 30-50 parts, white turnip 5-10 parts, Herba Taraxaci 5-10 parts, Ulmus pumila L. 5-
10 parts, Herba Kalimeridis 5-10 parts, Tsingtao beer 10-20 parts, Sal 3-5 parts, cuttlefish juice 10-20 parts, Radix Astragali 5-10 parts, Cortex Cinnamomi 5-10
Part, Semen Cuscutae 5-10 parts, semen juglandiss 5-10 parts, Hippocampus 1-2 parts, Periostracum Cicadae 2-3 parts.
Drawing melon flower according to the present invention, is the male flower piece for drawing melon, is taken in Post flowering 1-2 hours, described drawing melon
Also bracket melon is, belongs to one kind of Fructus Cucurbitae moschatae, generally planted in Jiaodong Areas, draw melon to be provided with female and male two kinds of flowers, male flower
Piece thick flavor, with tonifying YANG effect.
Compared with prior art, rationally, preparation process is simple, product looks good, smell good and taste good scientific formulation the present invention, and nutrition is rich
Richness, building body is easy to preserve, and eats environmental friendliness.
Specific embodiment：
Below by embodiment, the invention will be further described.
Embodiment 1：
The each raw material weight component of Concha Ostreae hide jelly that the present embodiment is related to is：200 parts of fresh Carnis ostreae, 300 parts of Corii Sus domestica, Herba Houttuyniae
5 parts, melon is drawn to spend 10 parts, 5 parts of Rhizoma Zingiberis Recenss, 5 parts of Herba Alii fistulosi, 5 parts of Fructus Piperis powder, 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 10 parts of dry Thallus Laminariae (Thallus Eckloniae), 5 parts of Fructus Mori, roseleaf 30
Part, 5 parts of white turnip, 5 parts of Herba Taraxaci, 5 parts of Ulmus pumila L., 5 parts of Herba Kalimeridis, 10 parts of Tsingtao beer, 3 parts of Sal, 10 parts of cuttlefish juice, the Radix Astragali 5
Part, 5 parts of Cortex Cinnamomi, 5 parts of Semen Cuscutae, 5 parts of semen juglandiss, 1 part of Hippocampus, 2 parts of Periostracum Cicadae.
The preparation technology of Concha Ostreae hide jelly according to the present invention is：
(1) Raw material processing：By weight component weighs Corii Sus domestica, after cleaning up, 1-2 hours is soaked in cold water, is put into cold
Pull out after being boiled by fire in kettle, while hot wipe off the oils and fatss on Corii Sus domestica, Corii Sus domestica is shredded into obtain Corii Sus domestica fragment；By Herba Houttuyniae, draw
Melon flower, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberis Recenss and Herba Alii fistulosi chopping mix deodorization is unqualified standby；Dry Thallus Laminariae (Thallus Eckloniae) is ground to form into the Kelp Powder that particle diameter is 1-3 millimeters
It is standby；By weight component weighs the Radix Astragali, Cortex Cinnamomi, Semen Cuscutae, semen juglandiss, Hippocampus and Periostracum Cicadae, cleans drying, grinds to form particle diameter for 1-
2 millimeters of powder, mix Chinese medicine powder is standby；
(2) Concha Ostreae is pickled：By weight component weighs the cleaning of Fructus Mori, roseleaf, white turnip, Herba Taraxaci, Ulmus pumila L. and Herba Kalimeridis
Totally, mixing is put in beater, adds the pure water of above-mentioned composition gross weight 3-4 times, is milled into mixed liquor, stands 1-2
Hour, supernatant is filtered to take, Tsingtao beer is added, stir, finally with ultraviolet disinfection 5-10 minutes, obtain pickling liquid；
Fresh Carnis ostreae is put into into water proof steaming and decocting in ceramic pan ripe Carnis ostreae is taken out to obtain after 5-10 minutes；Ripe Carnis ostreae is put into into pickling liquid
In, add pure water ice cube, 1-10 DEG C of immersion 1-2 hour of temperature control to obtain pickled Concha Ostreae；
(3) hide jelly molding：Corii Sus domestica fragment is put in ceramic pan, the weight of 70-85 DEG C of hot water, hot water and Corii Sus domestica is poured into
Than for 4:1, unqualified deodorization, Kelp Powder, Fructus Piperis powder and Sal are added, Chinese medicine powder is added after being boiled by fire, small fire endures slowly 2-3
After as a child, cuttlefish juice is added, heating is stopped after 5-10 minutes, add pickled Concha Ostreae, it is cool to room temperature, place into 0-10 DEG C
Cold preservation 5-10 hours in environment, obtain molding Concha Ostreae hide jelly, and products taste is smooth, and delicious flavour is nutritious.
Embodiment 2：
The present embodiment difference from Example 1 is that each raw material weight component of Concha Ostreae hide jelly is：250 parts of fresh Carnis ostreae,
400 parts of Corii Sus domestica, 10 parts of Herba Houttuyniae draws melon to spend 5 parts, 10 parts of Rhizoma Zingiberis Recenss, 10 parts of Herba Alii fistulosi, 10 parts of Fructus Piperis powder, 10 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), dry Thallus Laminariae (Thallus Eckloniae) 20
Part, 10 parts of Fructus Mori, 50 parts of roseleaf, 10 parts of white turnip, 10 parts of Herba Taraxaci, 10 parts of Ulmus pumila L., 10 parts of Herba Kalimeridis, Tsingtao beer 20
Part, 5 parts of Sal, 20 parts of cuttlefish juice, 10 parts of the Radix Astragali, 10 parts of Cortex Cinnamomi, 10 parts of Semen Cuscutae, 10 parts of semen juglandiss, 2 parts of Hippocampus, Periostracum Cicadae 3
Part, its preparation technology is with embodiment 1.
Embodiment 3：
The present embodiment difference from Example 1 is that each raw material weight component of Concha Ostreae hide jelly is：220 parts of fresh Carnis ostreae,
350 parts of Corii Sus domestica, 10 parts of Herba Houttuyniae draws melon to spend 15 parts, 8 parts of Rhizoma Zingiberis Recenss, 8 parts of Herba Alii fistulosi, 5 parts of Fructus Piperis powder, 10 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 10 parts of dry Thallus Laminariae (Thallus Eckloniae),
10 parts of Fructus Mori, 40 parts of roseleaf, 10 parts of white turnip, 10 parts of Herba Taraxaci, 10 parts of Ulmus pumila L., 10 parts of Herba Kalimeridis, 15 parts of Tsingtao beer,
3 parts of Sal, 20 parts of cuttlefish juice, 5 parts of the Radix Astragali, 8 parts of Cortex Cinnamomi, 10 parts of Semen Cuscutae, 5 parts of semen juglandiss, 1 part of Hippocampus, 3 parts of Periostracum Cicadae, its system
Standby technique is with embodiment 1.
Claims (2)
1. the preparation method of a seed oyster hide jelly, it is characterised in that preparation technology is：
(1) Raw material processing：By weight component weighs Corii Sus domestica, after cleaning up, 1-2 hours is soaked in cold water, is put into cold water pot
In be boiled by fire after pull out, the oils and fatss on Corii Sus domestica are wiped off while hot, Corii Sus domestica is shredded into obtain Corii Sus domestica fragment；Herba Houttuyniae, drawing melon are spent,
Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberis Recenss and Herba Alii fistulosi chopping mix deodorization is unqualified standby；Dry Thallus Laminariae (Thallus Eckloniae) is ground to form into the Kelp Powder that particle diameter is 1-3 millimeters standby；
By weight component weighs the Radix Astragali, Cortex Cinnamomi, Semen Cuscutae, semen juglandiss, Hippocampus and Periostracum Cicadae, cleans drying, grinds to form particle diameter for 1-2 millimeters
Powder, mix Chinese medicine powder is standby；
(2) Concha Ostreae is pickled：By weight component weighs the cleaning of Fructus Mori, roseleaf, white turnip, Herba Taraxaci, Ulmus pumila L. and Herba Kalimeridis and does
Only, mixing is put in beater, adds the pure water of above-mentioned composition gross weight 3-4 times, is milled into mixed liquor, stands 1-2 little
When, supernatant is filtered to take, Tsingtao beer is added, stir, finally with ultraviolet disinfection 5-10 minutes, obtain pickling liquid；Will
Fresh Carnis ostreae is put into water proof steaming and decocting in ceramic pan and ripe Carnis ostreae is taken out to obtain after 5-10 minutes；Ripe Carnis ostreae is put in pickling liquid,
Pure water ice cube, 1-10 DEG C of immersion 1-2 hour of temperature control is added to obtain pickled Concha Ostreae；
(3) hide jelly molding：Corii Sus domestica fragment is put in ceramic pan, 70-85 DEG C of hot water is poured into, hot water is with the weight ratio of Corii Sus domestica
4:1, unqualified deodorization, Kelp Powder, Fructus Piperis powder and Sal are added, Chinese medicine powder is added after being boiled by fire, small fire endures slowly 2-3 hours
Hou Hou, adds cuttlefish juice, and heating is stopped after 5-10 minutes, adds pickled Concha Ostreae, cool to room temperature, places into 0-10 DEG C of environment
Middle cold preservation 5-10 hours, obtain molding Concha Ostreae hide jelly；Product is glittering and translucent, delicious flavour, nutritious, suitable for all ages；
Each raw material weight component is with proportioning：Fresh Carnis ostreae 200-250 parts, Corii Sus domestica 300-400 parts, Herba Houttuyniae 5-10 parts draw melon
Flower 10-15 parts, Rhizoma Zingiberis Recenss 5-10 parts, Herba Alii fistulosi 5-10 parts, Fructus Piperis powder 5-10 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5-10 parts, dry Thallus Laminariae (Thallus Eckloniae) 10-20 parts, Fructus Mori 5-10
Part, roseleaf 30-50 parts, white turnip 5-10 parts, Herba Taraxaci 5-10 parts, Ulmus pumila L. 5-10 part, Herba Kalimeridis 5-10 parts, Tsingtao beer
10-20 parts, Sal 3-5 parts, cuttlefish juice 10-20 parts, Radix Astragali 5-10 parts, Cortex Cinnamomi 5-10 parts, Semen Cuscutae 5-10 parts, semen juglandiss 5-10
Part, Hippocampus 1-2 parts, Periostracum Cicadae 2-3 parts.
2. the preparation method of Concha Ostreae hide jelly according to claim 1, it is characterised in that described draws melon flower to draw the hero of melon
Property flower piece, takes in Post flowering 1-2 hours.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107334075A (en) * | 2017-06-28 | 2017-11-10 | 岭南师范学院 | A kind of Hai Xian le dish fries meat jelly and preparation method thereof |
| CN108669469A (en) * | 2018-05-22 | 2018-10-19 | 杨引利 | A kind of fruit pork jelly and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549460A (en) * | 2013-09-25 | 2014-02-05 | 天长市海旺食品有限公司 | Method for preparing semen coicis and pigskin cakes |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103549460A (en) * | 2013-09-25 | 2014-02-05 | 天长市海旺食品有限公司 | Method for preparing semen coicis and pigskin cakes |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107334075A (en) * | 2017-06-28 | 2017-11-10 | 岭南师范学院 | A kind of Hai Xian le dish fries meat jelly and preparation method thereof |
| CN108669469A (en) * | 2018-05-22 | 2018-10-19 | 杨引利 | A kind of fruit pork jelly and preparation method thereof |
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