CN1231133A - Freshness-preserving flour jelly and making method thereof - Google Patents
Freshness-preserving flour jelly and making method thereof Download PDFInfo
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- CN1231133A CN1231133A CN99103752A CN99103752A CN1231133A CN 1231133 A CN1231133 A CN 1231133A CN 99103752 A CN99103752 A CN 99103752A CN 99103752 A CN99103752 A CN 99103752A CN 1231133 A CN1231133 A CN 1231133A
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Abstract
The production method of fresh-keeping starch sheet jelly includes the following steps: bagging fresh starch sheet jelly and flavouring material and freezing, and after having been thawed, it can be eaten. Said invention is simple in operation, low in cost, long in storage period and good in taste.
Description
The present invention relates to a kind of pastries and preparation method, especially a kind of fresh-keeping wine skin and preparation method thereof.
Existing wine skin generally is divided into bright wine skin and does two kinds of wine skins.The bright skin of making can only be made the same day, and the same day is edible, promptly lost its due precision and quality in second day, thereby, though its available machines used produce in a large number, because of can't be fresh-keeping, and can not penetration and promotion.Do making skin is aquatic foods to be made make after skin is dried processing, though it has prolonged the shelf-life, and because of in drying course, not only having lost nutrition but also time-consuming and increased cost, thereby, also fail to popularize.
The purpose of this invention is to provide a kind of brand-new fresh-keeping wine skin and preparation method thereof, thereby can overcome above-mentioned deficiency effectively.
The objective of the invention is to reach by following measure:
To make leather and become fresh-keeping wine skin, and this fresh-keeping wine suitcase is drawn together and made skin and freeze piece, flavouring and outer packaging bag thereof.Its preparation method is: with manufactured bright make skin and flavouring (can dress up pouch) pack, place to be treated in the freezing equipment and freeze piece and get final product.
Again, freezing optimum condition is: at subzero 16-20 degree Celsius, and quick-frozen 6-8 hour, both saved time like this, energy savings reduces cost again.
Advantage of the present invention is: prolonged greatly and to have made the guaranteeing the quality of skin, freshness date, be convenient to a large amount of production and penetration and promotion; Instant, nutrition is not lost, and cost is low; Mouthfeel after thawing is almost suitable with bright wine skin.
Below, in conjunction with the embodiments the present invention is done further detailed description:
Embodiment one: will be by hand or the aquatic foods that go out of production of machinery make leather and become 200 grams, 400 grams or 600 gram equal shares, again flavouring is dressed up pouch, connect the bright belt flavouring of making afterwards and be encapsulated in the lump in the outer packaging bag, place to be frozen into piece in the freezing equipment and to get final product.Shelf-life: at subzero 10-18 degree Celsius is 6 months; Be 12 months below 18 degrees below zero Celsius.It after thawing edible.
Embodiment two: after pressing the method pack of embodiment one, place in the freezing equipment, temperature is transferred to subzero 16-20 degree Celsius, got final product in quick-frozen 6-8 hour.
Claims (3)
1, a kind of fresh-keeping wine skin comprises that making skin freezes piece, flavouring and outer packaging bag thereof.
2, a kind of method of making the described fresh-keeping wine skin of claim 1 is characterized in that manufactured bright make skin and flavouring pack are treated to through freezing equipment and freeze piece.
3, the method for the fresh-keeping wine skin of making as claimed in claim 2 is characterized in that the optimum condition of freezing processing is: temperature is a subzero 16-20 degree Celsius, and the time is 6-8 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99103752A CN1231133A (en) | 1999-03-22 | 1999-03-22 | Freshness-preserving flour jelly and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99103752A CN1231133A (en) | 1999-03-22 | 1999-03-22 | Freshness-preserving flour jelly and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1231133A true CN1231133A (en) | 1999-10-13 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99103752A Pending CN1231133A (en) | 1999-03-22 | 1999-03-22 | Freshness-preserving flour jelly and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1231133A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156123A (en) * | 2013-03-25 | 2013-06-19 | 宁夏天瑞产业集团现代农业有限公司 | Convenient fast-food cold noodle and preparation method thereof |
-
1999
- 1999-03-22 CN CN99103752A patent/CN1231133A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156123A (en) * | 2013-03-25 | 2013-06-19 | 宁夏天瑞产业集团现代农业有限公司 | Convenient fast-food cold noodle and preparation method thereof |
| CN103156123B (en) * | 2013-03-25 | 2015-07-15 | 宁夏天瑞产业集团现代农业有限公司 | Convenient fast-food cold noodle and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |