CN1628544A - Jelly containing donkey-hide gelatin and making method thereof - Google Patents
Jelly containing donkey-hide gelatin and making method thereof Download PDFInfo
- Publication number
- CN1628544A CN1628544A CNA2003101075736A CN200310107573A CN1628544A CN 1628544 A CN1628544 A CN 1628544A CN A2003101075736 A CNA2003101075736 A CN A2003101075736A CN 200310107573 A CN200310107573 A CN 200310107573A CN 1628544 A CN1628544 A CN 1628544A
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- corii asini
- colla corii
- fruit
- preparation
- wine
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Abstract
The invention discloses a jelly containing donkey-hide gelatin and making method which comprises, (1) preparing donkey-hide gelatin wine solution, (2) preparing fruit granules, (3) preparing fruit juice, (4) preparing donkey-hide gelatin jelly. The obtained jelly contains donkey-hide gelatin and fresh fruit, and rich vitamins and cellulose needed by human body.
Description
Technical field:
The present invention relates to a kind of health food.Particularly a kind of Colla Corii Asini fruit jelly and preparation method thereof.
Background technology:
Colla Corii Asini is that a kind of donkey skin that adopts is the Chinese medicine that raw material is made, and the exploitation through the modern TCM medicine makes it become the indispensable simply medical material that women's QI invigorating is enriched blood.It not only can be used as medicine, and can be used as tonic used in everyday.When it as health care during tonic, traditional eating method is that Colla Corii Asini is immersed in the yellow wine, after waiting to dissolve, is steamed into paste with water, gradation is edible.Especially in the winter time, be the first-selection that the women nourishes.But Colla Corii Asini is adopted in donkey skin, adopts the manufacture method of Chinese medicine to make, and therefore, when eating as daily tonic, though be good medicine, taste is not good, has strong smelling of fish or mutton abnormal smells from the patient, has limited its scope of application.And the dissolution velocity of Colla Corii Asini and yellow wine is slower, and Production Time is longer.The Colla Corii Asini that becomes paste is difficult for preserving, and the time is understood moldy metamorphism after having grown, and anorexia is used.When making Colla Corii Asini as tonic used in everyday, can only family manufacture, can not carry out industrialness production.
Summary of the invention:
The present invention aims to provide a kind of Colla Corii Asini fruit jelly.It is a kind of features good taste, and instant can carry out the health food that industrialness is produced.
Manufacture method of the present invention is:
(1) preparation of Colla Corii Asini wine solution:
According to weight ratio with following component
Colla Corii Asini 20-40 part
Yellow wine 20-50 part
Qu wine 5-10 part
White sugar 20-60 part,
Mel 10-20 part
Be mixed and heated to 60-80 ℃ of insulated and stirred 2 hours, and after fully dissolving to Colla Corii Asini, became Colla Corii Asini wine solution.
(2) preparation of fruit grain:
The fruit pulp is crushed to 1-2mm
3Granule after, it is granular to be frozen into band frost under-1 ℃ to-2 ℃ temperature.
(3) preparation of fruit juice:
With the fruit filtration of squeezing the juice, obtain clear juice.
(4) preparation of Colla Corii Asini fruit jelly:
When Colla Corii Asini wine solution is cooled to 20 ℃-25 ℃, according to weight ratio: Colla Corii Asini wine solution: fruit grain: fruit juice=(60-80): (10-30): (10-30) fruit grain and fruit juice are added in the Colla Corii Asini wine solution slowly, continue to be cooled to room temperature, inject in the flower shape mould, after leaving standstill, make the goods gel, take out packing respectively.
Gained Colla Corii Asini fruit jelly of the present invention is the clear gel that has the suspension fruit grain, and it contains Colla Corii Asini and fresh fruit, not only has the function of nourishing of Colla Corii Asini, and contains the abundant multivitamin and the cellulose of needed by human, is a kind of high-quality health food.
Because Colla Corii Asini fruit jelly of the present invention adds the wine into Qu in manufacture method, removed the smelling of fish or mutton abnormal smells from the patient of Colla Corii Asini greatly, not only band has the fragrance of Qu wine, because sarcocarp is wherein fruit granular suspended, brown sugar (Saccharum Sinensis Roxb.), Mel, fruit juice are dissolved in wherein, products appearance is limpid, fruity is strong, when edible, and the taste sweetness, tempting inlet is a kind of good health food.
The present invention can carry out suitability for industrialized production, can carry out market sale after the packing, and is not only delicious, simultaneously instant edible.
In sum, the present invention is a kind of features good taste, and instant can carry out the health food that industrialness is produced.
The specific embodiment:
(1) preparation of Colla Corii Asini wine solution:
According to weight ratio with following component
30 parts in Colla Corii Asini
30 parts of yellow wine
5 parts of Qu wine
25 parts of white sugars,
10 parts of Mel
Be mixed and heated to 60-80 ℃ of insulated and stirred 2 hours, and after fully dissolving to Colla Corii Asini, became Colla Corii Asini wine solution.
(2) preparation of fruit grain:
With the orange peeling, Shiqi sarcocarp is crushed to 1-2mm
3Granule after, it is granular to be frozen into band frost under-1 ℃ to-2 ℃ temperature.
(3) preparation of fruit juice:
With the filtration of squeezing the juice of another part orange, obtain clear juice.
(4) preparation of Colla Corii Asini fruit jelly:
When Colla Corii Asini wine solution is cooled to 20 ℃-25 ℃, according to weight ratio: Colla Corii Asini wine solution: fruit grain: fruit juice=70: 20: 10 adds fruit grain and fruit juice in the Colla Corii Asini wine solution slowly, continue to be cooled to room temperature, inject in the flower shape mould, after leaving standstill, make the goods gel, take out packing respectively.
Claims (1)
1, a kind of Colla Corii Asini fruit jelly and preparation method thereof is characterized in that, manufacture method of the present invention is:
(1) preparation of Colla Corii Asini wine solution:
According to weight ratio with following component
Colla Corii Asini 20-40 part
Yellow wine 20-50 part
Qu wine 5-10 part
White sugar 20-60 part,
Mel 10-20 part
Be mixed and heated to 60-80 ℃ of insulated and stirred 2 hours, and after fully dissolving to Colla Corii Asini, became Colla Corii Asini wine solution.
(2) preparation of fruit grain:
The fruit pulp is crushed to 1-2mm
3Granule after, it is granular to be frozen into band frost under-1 ℃ to-2 ℃ temperature.
(3) preparation of fruit juice:
With the fruit filtration of squeezing the juice, obtain clear juice.
(4) preparation of Colla Corii Asini fruit jelly:
When Colla Corii Asini wine solution is cooled to 20 ℃-25 ℃, according to weight ratio: Colla Corii Asini wine solution: fruit grain: fruit juice=(60-80): (10-30): (10-30) fruit grain and fruit juice are added in the Colla Corii Asini wine solution slowly, continue to be cooled to room temperature, inject in the flower shape mould, after leaving standstill, make the goods gel, take out packing respectively.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101075736A CN1628544A (en) | 2003-12-17 | 2003-12-17 | Jelly containing donkey-hide gelatin and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101075736A CN1628544A (en) | 2003-12-17 | 2003-12-17 | Jelly containing donkey-hide gelatin and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1628544A true CN1628544A (en) | 2005-06-22 |
Family
ID=34842992
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2003101075736A Pending CN1628544A (en) | 2003-12-17 | 2003-12-17 | Jelly containing donkey-hide gelatin and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1628544A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989040A (en) * | 2014-06-11 | 2014-08-20 | 安徽真心食品有限公司 | Production method of konjac and colla corii asini jelly |
| CN105942372A (en) * | 2016-06-22 | 2016-09-21 | 安徽金豪生态农业科技有限公司 | Nutritive and healthy needle mushroom jelly rich in nutrition and preparation method thereof |
| CN107373624A (en) * | 2017-08-25 | 2017-11-24 | 南通成山高分子材料有限公司 | A kind of strength sling-fruit glue |
-
2003
- 2003-12-17 CN CNA2003101075736A patent/CN1628544A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989040A (en) * | 2014-06-11 | 2014-08-20 | 安徽真心食品有限公司 | Production method of konjac and colla corii asini jelly |
| CN103989040B (en) * | 2014-06-11 | 2015-12-30 | 安徽真心食品有限公司 | A kind of production method of konjaku donkey-hide gelatin jelly |
| CN105942372A (en) * | 2016-06-22 | 2016-09-21 | 安徽金豪生态农业科技有限公司 | Nutritive and healthy needle mushroom jelly rich in nutrition and preparation method thereof |
| CN107373624A (en) * | 2017-08-25 | 2017-11-24 | 南通成山高分子材料有限公司 | A kind of strength sling-fruit glue |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |