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Convenient bean jelly and method for producing the same

A convenient jelly and convenient technology, applied in the field of food processing, can solve the problems of not being able to eat immediately, inconvenient to carry, etc., and achieve the effect of easy carrying, good promotion and application value, and easy purchase of raw materials

Inactive Publication Date: 2009-05-20
上海美吉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The jelly noodles sold in the market are ready-to-eat, inconvenient to carry, and cannot be stored at room temperature for more than three days
Existing similar convenience foods need to be prepared by adding boiled water, and cannot be eaten immediately in places without boiled water

Method used

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  • Convenient bean jelly and method for producing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1 A kind of instant jelly

[0029] raw material:

[0030] Water 85Kg Konjac flour 0.21Kg

[0031] Corn starch 5Kg Salt 0.1Kg

[0032] Carrageenan 0.16Kg Citric acid 0.01Kg

[0033] Potassium chloride 0.1Kg Potassium sorbate 0.01Kg

[0034] Potassium dihydrogen phosphate 0.037Kg Edible essence 0.1Kg.

[0035] Mix the raw materials in the above ratio, stir and cook for 8-10 minutes, the temperature reaches 45-60°C, and let stand; then pour the slurry into the container, seal it with tin foil; sterilize at 80°C for 25 minutes; cool and pack the finished product.

Embodiment 2

[0036] Embodiment 2 A kind of instant jelly

[0037] raw material:

[0038] Water 95Kg Konjac Flour 0.6Kg

[0039] Corn starch 15Kg Salt 0.3Kg

[0040] Carrageenan 0.48Kg Citric acid 0.08Kg

[0041] Potassium chloride 0.33Kg Potassium sorbate 0.08Kg

[0042] Potassium dihydrogen phosphate 0.1Kg Edible essence 0.8Kg.

[0043] Mix the raw materials in the above proportions, stir and cook for 8-10 minutes, let the temperature reach 45-60°C, and let it stand; then pour the slurry into the container, seal it with tin foil; sterilize at 95°C for 20 minutes; cool and pack the finished product.

Embodiment 3

[0044] Embodiment 3 A kind of pineapple instant jelly

[0045] raw material:

[0046] Water 90Kg Salt 0.2Kg

[0047] Corn starch 10Kg Citric acid 0.06Kg

[0048] Carrageenan 0.35Kg Potassium sorbate 0.05Kg

[0049] Potassium chloride 0.2Kg food flavor 0.6Kg

[0050] Potassium dihydrogen phosphate 0.08Kg 0.3mm 3 Pineapple block 8Kg.

[0051] Konjac powder 0.4Kg

[0052] Mix the raw materials in the above ratio, stir and cook for 8-10 minutes, and let the temperature reach 45-60°C, and let it stand; then add pineapple pieces to the slurry and mix well, pour the slurry into the container, seal it with tin foil; sterilize at 95°C for 20 minutes ; Cooling and packaging the finished product.

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Abstract

The invention relates to the technical field of food processing, in particular to convenient bean jelly and a method for preparing the same. The convenient bean jelly is prepared from the following raw materials by weight percentage and by the following steps: corn flour taken as a major ingredient is added and mixed with carrageenin, potassium chloride, monopotassium phosphate, konjaku flour, common salt, citric acid, potassium sorbate, and flavor composition; the mixture is boiled for 8 to 10 minutes till the temperature reaches between 45 and 60 DEG C; pulpy liquid is filled in a container and the container is sealed with a thin film or tinfoil; the container is sterilized for 25 minutes at a temperature between 80 and 95 DEG C; and then the container is cooled to obtain the finished product. The convenient bean jelly can be eaten directly after the package is opened, carried conveniently and stored for a plurality of months. The production process of the convenient jelly has the advantages of readily available raw materials, low production cost, high production ratio, simple process and so on. Therefore, the convenient jelly and the method have good popularized and use value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to instant jelly jelly and a preparation method thereof. Background technique [0002] As a traditional Chinese delicacy, jelly has been around for nearly a thousand years. Traditional jelly is generally made of beans, rice, and kudzu root. It is formed by soaking, grinding, boiling, and adding lime or alum. It can be eaten with seasoning. In recent years, people have continuously innovated the types and processing techniques of jelly, such as: [0003] Chinese patent application 91108326.X discloses a method for making fast food jelly, which uses various types of starch as the base material, and is prepared by adding puffing agents, wetting agents, edible agar and other components, parallel puffing, elutriation, and drying. The utility model relates to a fast food cold food which is easy to carry, store and eat, and saves time and effort. [0004] Chinese patent applicati...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/164A23L7/135
Inventor 赖大成
Owner 上海美吉食品有限公司
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