CN1663430A - Fruit jelly and its manufacturing method - Google Patents
Fruit jelly and its manufacturing method Download PDFInfo
- Publication number
- CN1663430A CN1663430A CN2004100236576A CN200410023657A CN1663430A CN 1663430 A CN1663430 A CN 1663430A CN 2004100236576 A CN2004100236576 A CN 2004100236576A CN 200410023657 A CN200410023657 A CN 200410023657A CN 1663430 A CN1663430 A CN 1663430A
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- agar
- jelly
- drinking water
- sterilization
- boiling
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- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to a fruit jelly and its manufacturing method, wherein the jelly is prepared from dried Gelidium amansii, drinking water, oxidation resistant smell removing agent and lemon acid through the steps of through the steps of selecting material, cleaning, discoloring, boiling, removing smell, filtering, sterilizing, canning, sealing, quality inspecting and warehouse-in.
Description
The present invention relates to a kind of food and preparation method thereof, particularly a kind of jelly and preparation method thereof.
At present, people are along with growth in the living standard, and people are more and more higher to the requirement of food color, U.S., the understanding of nutrition, health care more and more come high.Jelly is one of old and young food of all liking, though the jelly of producing on the market is fragrant and sweet now, but its nutrition, the health care not ideal enough, and form by the various in addition chemical formulation configurations of fruit juice, fruit flavors, jelly powder, edible glue mostly, there have chemical composition to exist to be more or less harmful to health.
Purpose of the present invention is exactly will provide a kind of can satisfy the requirement that people's living standard improves day by day, and collection nutrition, health care are jelly of one and preparation method thereof.
The object of the present invention is achieved like this: a kind of jelly is characterized in that raw material (by weight) ratio: dry product agar 2--3%, citric acid 0.4--1%, anti-oxidant fishy-smell removing agent 0.15--3%, drinking water 85%--98%.
Optimum implementation of the present invention: agar also can adopt the bright agar of 5 times of dry product agars in the raw material.
The present invention selects materials through (1).Select the measured deep-sea of matter agar; (2) clean.Agar soaked 2--8 hour in drinking water after, wash blade, root, stem, the impurity of removing rotten variable color by rubbing with the hands;
(3) discolor.Drinking water and citric acid are soaked agar by the above-mentioned back that mixes, and it is brilliant white for best that the agar color is;
(4), boiling.Boiling in the material pot is gone into to boil in the agar room;
(5), take off raw meat.In the agar delicious wine, add anti-oxidant fishy-smell removing agent and stir, placed 1--3 hour down at 0--25 ℃;
(6), filtration, sterilization, encapsulation.Heat to 70--90 ℃ of filtration after taking off raw meat, carry out high temperature, sterilization, sterilization in the filtration and encapsulate again.
Main component of the present invention:
The present invention is raw material with the agar, through selecting materials, clean, discolor, boiling, taking off raw meat, filtration, sterilization and proportion, does not add any chemicals and heavy chemicals, is of high nutritive value, and has lipopenicillinase, step-down, discharges the effect of poisonous rubbish in the body.
Embodiment 1:
To make 20 kilograms of jelly is example, get 0.4 kilogram of drystone cauliflower, 0.08 kilogram of citric acid, 0.03 kilogram of anti-oxidant fishy-smell removing agent, 17 kilograms of drinking water, also can adopt the bright agar that is equivalent to 5 times of dry product agars, select the 0.5 kilogram of measured deep-sea of matter drystone cauliflower, water content is below 10%, or quite and the bright agar of 5 times in dry vegetalbe, be immersed in the 25--30 kilogram clear water, change water after 20 minutes, dispel impurity, repeated multiple times cleans up after changing water, in clear water, add citric acid, after stirring evenly agar was soaked 2--7 hour, it is best that agar is brilliant white, agar placed boils material pot boiling 20--40 minute, under the room temperature or the water circulation be cooled to 60--90 ℃, in 60--90 ℃ agar delicious wine, add anti-oxidant fishy-smell removing agent, stirred the back placement under 0--25 ℃ 1--3 hour, taking off heats after the raw meat filters after 70--90 ℃, carries out the high frequency sterilization in the filtration, pack into after the sterilization in the jelly cup of preprepared different shape, seal with the electric heating piece heating that 800W is following, to seal not tight then, the product of the phenomenon of being left out is picked out, again processing, seal, get final product in single the non-toxic plastic bag of packing into.
Embodiment 2:
To make 20 kilograms of jelly is example,, get 0.5 kilogram of drystone cauliflower, 0.14 kilogram of citric acid, 0.045 kilogram of anti-oxidant fishy-smell removing agent, 18.2 kilograms of drinking water also can adopt the bright agar that is equivalent to 5 times of dry product agars, and preparation method is with embodiment 1.
Embodiment 3:
To make 20 kilograms of jelly is example,, get 0.6 kilogram of drystone cauliflower, 0.2 kilogram of citric acid, 0.06 kilogram of anti-oxidant fishy-smell removing agent, 19.6 kilograms of drinking water also can adopt the bright agar that is equivalent to 5 times of dry product agars, and preparation method is with embodiment 1.
Claims (3)
1, a kind of jelly is characterized in that raw material (by weight) ratio: dry product agar 2---3%, citric acid 0.4---1%, anti-oxidant fishy-smell removing agent 0.15---3%, drinking water 85%---98%.
2, a kind of jelly according to claim 1 is characterized in that agar in the raw material also can adopt the bright agar of 5 times of dry product agars.
3,, it is characterized in that its preparation method finishes according to the following steps by the preparation method of the described a kind of jelly of claim 1:
(1) selects materials.Select the measured deep-sea of matter agar;
(2) clean.Agar is soaked 2 in drinking water---after 8 hours, wash blade, root, stem, the impurity of removing rotten variable color by rubbing with the hands;
(3) discolor.Drinking water and citric acid are soaked agar by the above-mentioned back that mixes, and it is brilliant white for best that the agar color is;
(4) boiling.Boiling in the material pot is gone into to boil in the agar room;
(5) take off raw meat.In the agar delicious wine, add anti-oxidant fishy-smell removing agent and stir,---placed 1 down for 25 ℃---3 hours 0;
(6), filtration, sterilization, encapsulation.Heat to 70 after taking off raw meat---90 ℃ of filtrations, carry out high temperature, sterilization, sterilization in excessively and encapsulate again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2004100236576A CN1663430A (en) | 2004-03-02 | 2004-03-02 | Fruit jelly and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2004100236576A CN1663430A (en) | 2004-03-02 | 2004-03-02 | Fruit jelly and its manufacturing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1663430A true CN1663430A (en) | 2005-09-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2004100236576A Pending CN1663430A (en) | 2004-03-02 | 2004-03-02 | Fruit jelly and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1663430A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999701A (en) * | 2010-12-10 | 2011-04-06 | 中国海洋大学 | Seafood jelly and preparation method thereof |
| CN102132802A (en) * | 2011-03-21 | 2011-07-27 | 许心园 | Collagen jelly and preparation method thereof |
| CN103815411A (en) * | 2014-03-19 | 2014-05-28 | 张伟 | Health care jelly-like canned sea cucumbers and preparation method thereof |
| CN104171780A (en) * | 2014-07-01 | 2014-12-03 | 河北喜之郎食品有限公司 | Jelly and making method thereof |
| CN111134305A (en) * | 2019-12-20 | 2020-05-12 | 广东一方制药有限公司 | Sore-throat relieving jelly and preparation method thereof |
-
2004
- 2004-03-02 CN CN2004100236576A patent/CN1663430A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999701A (en) * | 2010-12-10 | 2011-04-06 | 中国海洋大学 | Seafood jelly and preparation method thereof |
| CN101999701B (en) * | 2010-12-10 | 2013-06-12 | 中国海洋大学 | Seafood jelly and preparation method thereof |
| CN102132802A (en) * | 2011-03-21 | 2011-07-27 | 许心园 | Collagen jelly and preparation method thereof |
| CN102132802B (en) * | 2011-03-21 | 2013-03-13 | 许心园 | Collagen jelly and preparation method thereof |
| CN103815411A (en) * | 2014-03-19 | 2014-05-28 | 张伟 | Health care jelly-like canned sea cucumbers and preparation method thereof |
| CN103815411B (en) * | 2014-03-19 | 2015-08-19 | 张伟 | One freezes shape sea cucumber health care can and preparation method thereof |
| CN104171780A (en) * | 2014-07-01 | 2014-12-03 | 河北喜之郎食品有限公司 | Jelly and making method thereof |
| CN104171780B (en) * | 2014-07-01 | 2016-04-06 | 河北喜之郎食品有限公司 | A kind of jelly and preparation method thereof |
| CN111134305A (en) * | 2019-12-20 | 2020-05-12 | 广东一方制药有限公司 | Sore-throat relieving jelly and preparation method thereof |
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |