Sea cucumber jelly and making method thereof
The technology of sea cucumber fruit and sea cucumber is applied in the field of sea cucumber jelly and its production, which can solve the problems of low nutritional value and achieve the effects of convenient eating, reasonable nutritional composition and rich food types.
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[0011] Remove the viscera and impurities of 30 grams of water-fat sea cucumber, wash it, and cook it. Stir 0.2 grams of carrageenan, 0.6 grams of konjac gum, 14 grams of sucrose and 85 milliliters of drinking water at room temperature, heat to 95-100 ° C to dissolve completely, then add 0.1 grams of citric acid, 0.01 grams of potassium sorbate and 0.02 grams of sunset The yellow food coloring is mixed evenly, and after filling, the prepared sea cucumber is added into the solution, sealed, and sterilized at 85° C. for 20 minutes to obtain the sea cucumber jelly of the present invention.
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Abstract
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