CN108669469A - A kind of fruit pork jelly and preparation method thereof - Google Patents
A kind of fruit pork jelly and preparation method thereof Download PDFInfo
- Publication number
- CN108669469A CN108669469A CN201810491073.3A CN201810491073A CN108669469A CN 108669469 A CN108669469 A CN 108669469A CN 201810491073 A CN201810491073 A CN 201810491073A CN 108669469 A CN108669469 A CN 108669469A
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- CN
- China
- Prior art keywords
- fruit
- parts
- pork jelly
- jelly
- pork
- 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.)
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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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
Abstract
The invention discloses a kind of fruit pork jelly of food processing technology field, which is made of the raw material of following parts by weight：100 parts of pork jelly, 12 parts of Semen sesami nigrum, 12 parts of white sesameseed, 5 12 parts of fruit.The invention discloses a kind of methods preparing fruit pork jelly, and this approach includes the following steps：(1) it if fruit volume is larger, dices after cleaning spare；It is directly cleaned if fruit is little particle spare；(2) liquid pork jelly is brewed into using pigskin, Semen sesami nigrum is added and white sesameseed stirs evenly, then dry in the air the fruit spare into addition (1) when will solidify, after stirring evenly, after pork jelly solidification, you can edible.The pork jelly mouthfeel of the present invention is more rich, and color is more rich, and nutrition is more comprehensive, is very suitable for public edible.
Description
Technical field
The invention belongs to food processing technology field, specially a kind of fruit pork jelly and preparation method thereof.
Background technology
Pork skin, especially pigskin are a kind of meat products raw materials that protein content is very high.Using pigskin as Raw material processing at
The meat products such as ginned cotton meat, skin jelly, ham, not only good toughness, color, mouthfeel are all good, and the skin to people, tendon, bone
Bone, hair have important Functions of Physiological Health Care.Protein content is 2.5 times of pork in pigskin, the content of carbohydrate
It is 4 times higher than pork, and fat content only has the half of pork, therefore edible pigskin is beneficial to health.
Other than prepared food is done in fresh porcine skin processing, pigskin can be additionally used in commercial production, making be processed into ginned cotton meat,
The food that skin jelly, crisp pigskin etc. can be stored, wherein need to be soaked when crisp pigskin is edible, it is general tasteless, as heat after being soaked
The raw material of dish uses, and is not suitable for as instant food, and skin freeze quality too compared with, mouthfeel is single, places be easily deformed for a long time,
It is not suitable for selling as packaging group instant food, therefore, it is necessary to enrich the mouthfeel of pork jelly, and healthily eats pork jelly.
Invention content
It is an object of the invention to overcome the shortage of prior art, a kind of fruit pork jelly is provided so that pork jelly has water
The mouthfeel of fruit, and Semen sesami nigrum and white sesameseed abundant nutrition is added, and also shape is more beautiful.
To achieve the above object, the present invention provides the following technical solutions：A kind of fruit pork jelly, it is characterised in that：By with
The raw material of lower parts by weight forms：100 parts of pork jelly, 1-2 parts of Semen sesami nigrum, 1-2 parts of white sesameseed, 5-12 parts of fruit.
Preferably, further include 2-5 parts of green vegetable foam.
Preferably, the fruit is one or more of blueberry, apple, Mi English walnuts, pineapple, yellow peach and strawberry.
The above-mentioned method according to fruit pork jelly is prepared the present invention also provides a kind of, it is characterised in that：This method is：
(1) it if fruit volume is larger, dices after cleaning spare；It is directly cleaned if fruit is little particle spare；
(2) liquid pork jelly is brewed into using pigskin, Semen sesami nigrum is added and white sesameseed stirs evenly, then dried in the air to will coagulate
Gu when spare fruit in (1) is added, after stirring evenly, after pork jelly solidification, you can edible.
Preferably, green vegetable is also added into when Semen sesami nigrum and white sesameseed being added in (2).
Compared with prior art, the beneficial effects of the invention are as follows：The pork jelly mouthfeel of the present invention is more rich, and color is richer
Richness, and nutrition is more comprehensive, is very suitable for public edible.
Specific implementation mode
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment
Only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
All other embodiment that art personnel are obtained without creative efforts belongs to the model that the present invention protects
It encloses.
Embodiment 1
The fruit pork jelly of the present embodiment is made of the raw material of following parts by weight：It is 100 parts of pork jelly, 1.5 parts of Semen sesami nigrum, white
8 parts of 1.5 parts of sesame and fruit；The fruit is blueberry, apple and yellow peach.
The preparation method of the fruit pork jelly of the present embodiment includes the following steps：
(1) apple and yellow peach are diced spare after cleaning, and blueberry is cleaned spare；
(2) liquid pork jelly is brewed into using pigskin, Semen sesami nigrum is added and white sesameseed stirs evenly, then dried in the air to will coagulate
Gu when spare fruit in (1) is added, after stirring evenly, after pork jelly solidification, you can edible.
Embodiment 2
The fruit pork jelly of the present embodiment is made of the raw material of following parts by weight：100 parts of pork jelly, 2 parts of Semen sesami nigrum, Bai Zhi
5 parts of 1 part of fiber crops and fruit；The fruit is blueberry.
The preparation method of the fruit pork jelly of the present embodiment includes the following steps：
(1) blueberry is cleaned spare；
(2) liquid pork jelly is brewed into using pigskin, Semen sesami nigrum is added and white sesameseed stirs evenly, then dried in the air to will coagulate
Gu when spare fruit in (1) is added, after stirring evenly, after pork jelly solidification, you can edible.
Embodiment 3
The fruit pork jelly of the present embodiment is made of the raw material of following parts by weight：100 parts of pork jelly, 1 part of Semen sesami nigrum, Bai Zhi
12 parts of 1 part of fiber crops and fruit；The fruit is yellow peach.
The preparation method of the fruit pork jelly of the present embodiment includes the following steps：
(1) it dices after yellow peach cleaning spare；
(2) liquid pork jelly is brewed into using pigskin, Semen sesami nigrum is added and white sesameseed stirs evenly, then dried in the air to will coagulate
Gu when spare fruit in (1) is added, after stirring evenly, after pork jelly solidification, you can edible.
Embodiment 4
The fruit pork jelly of the present embodiment is made of the raw material of following parts by weight：100 parts of pork jelly, 1 part of Semen sesami nigrum, Bai Zhi
2 parts of 1 part of fiber crops, 10 parts of fruit and green vegetable foam；The fruit is blueberry, apple, pineapple and yellow peach.
The preparation method of the fruit pork jelly of the present embodiment includes the following steps：
(1) it dices after apple, pineapple, yellow peach and cleaning spare, blueberry is directly cleaned spare；
(2) liquid pork jelly is brewed into using pigskin, Semen sesami nigrum, white sesameseed and green vegetable is added and stirs evenly, then
Dry in the air the fruit spare into addition (1) when will solidify, after stirring evenly, after pork jelly solidification, you can edible.
Embodiment 5
The fruit pork jelly of the present embodiment is made of the raw material of following parts by weight：100 parts of pork jelly, 2 parts of Semen sesami nigrum, Bai Zhi
Numb 5 parts and 5 parts 2 parts, fruit green vegetable foams；The fruit is strawberry.
The preparation method of the fruit pork jelly of the present embodiment includes the following steps：
(1) it dices after strawberry cleaning spare；
(2) liquid pork jelly is brewed into using pigskin, Semen sesami nigrum, white sesameseed and green vegetable is added and stirs evenly, then
Dry in the air the fruit spare into addition (1) when will solidify, after stirring evenly, after pork jelly solidification, you can edible.
Present invention disclosed above preferred embodiment is only intended to help to illustrate the present invention.There is no detailed for preferred embodiment
All details are described, are not limited the invention to the specific embodiments described.Obviously, according to the content of this specification,
It can make many modifications and variations.These embodiments are chosen and specifically described to this specification, is in order to preferably explain the present invention
Principle and practical application, to enable skilled artisan to be best understood by and utilize the present invention.The present invention is only
It is limited by claims and its full scope and equivalent.
Claims (5)
1. a kind of fruit pork jelly, it is characterised in that：It is made of the raw material of following parts by weight：100 parts of pork jelly, Semen sesami nigrum 2-5
5-12 parts of part, 2-5 parts of white sesameseed and fruit.
2. a kind of fruit pork jelly according to claim 1, it is characterised in that：It further include 2-5 parts of green vegetable foam.
3. method according to claim 1 or 2, it is characterised in that：The fruit be blueberry, apple, Mi English walnuts, pineapple,
One or more of yellow peach and strawberry.
4. a kind of method preparing fruit pork jelly, it is characterised in that：This approach includes the following steps：
(1) it if fruit volume is larger, dices after cleaning spare；It is directly cleaned if fruit is little particle spare；
(2) liquid pork jelly is brewed into using pigskin, Semen sesami nigrum is added and white sesameseed stirs evenly, then dries in the air to when will solidify
Fruit spare in (1) is added, after stirring evenly, after pork jelly solidification, you can edible.
5. according to the method described in claim 4, it is characterized in that：(2) it is also added into when Semen sesami nigrum and white sesameseed being added in green
Leaf vegetables.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810491073.3A CN108669469A (en) | 2018-05-22 | 2018-05-22 | A kind of fruit pork jelly and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810491073.3A CN108669469A (en) | 2018-05-22 | 2018-05-22 | A kind of fruit pork jelly and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108669469A true CN108669469A (en) | 2018-10-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810491073.3A Pending CN108669469A (en) | 2018-05-22 | 2018-05-22 | A kind of fruit pork jelly and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160652A (en) * | 2010-02-23 | 2011-08-24 | 金炡沅 | Method for preparing gelatin solution from pork rinds |
| CN103783544A (en) * | 2012-11-02 | 2014-05-14 | 烟台职业学院 | Processing technology of nutritious pigskin jelly |
| CN104970385A (en) * | 2015-07-01 | 2015-10-14 | 王凤君 | A production method of crystal pork skin jelly |
| CN106562236A (en) * | 2016-10-21 | 2017-04-19 | 青岛崂泰峰海产品有限公司 | Preparation method of oyster skin jelly |
-
2018
- 2018-05-22 CN CN201810491073.3A patent/CN108669469A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160652A (en) * | 2010-02-23 | 2011-08-24 | 金炡沅 | Method for preparing gelatin solution from pork rinds |
| CN103783544A (en) * | 2012-11-02 | 2014-05-14 | 烟台职业学院 | Processing technology of nutritious pigskin jelly |
| CN104970385A (en) * | 2015-07-01 | 2015-10-14 | 王凤君 | A production method of crystal pork skin jelly |
| CN106562236A (en) * | 2016-10-21 | 2017-04-19 | 青岛崂泰峰海产品有限公司 | Preparation method of oyster skin jelly |
Non-Patent Citations (1)
| Title |
|---|
| 高原菊，等: "《舌尖上的科学：吃出高颜值》", 31 October 2016, 中国医药科技出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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Application publication date: 20181019 |