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Preparation method of high temperature resistant sea cucumber jelly

A high-temperature-resistant sea cucumber technology, which is applied in the field of preparation of high-temperature-resistant sea cucumber skin jelly, can solve the problems of sea cucumber storage, hair-making, fresh-keeping, and complicated cooking, and achieve the effect of convenient and hygienic eating

Inactive Publication Date: 2014-07-02
侯贺雷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the complicated storage, processing, preservation and cooking of sea cucumbers, consumers can only taste them in restaurants and restaurants.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0014] Embodiment 1: The composition and weight percentage of this embodiment are: sea cucumber 50.00%, gelatin 4.00%, agar 0.30%, biological enzyme 0.01%, water 45.70%.

[0015] Its preparation steps are:

[0016] 1. Gelatin is pre-melted with water, and kept at 55°C for use;

[0017] 2. Pre-melt the agar with water and keep it warm at 55°C for use;

[0018] 3. The biological enzyme is made into an aqueous solution for use;

[0019] 4. Sliced ​​sea cucumbers for later use;

[0020] 5. Gently stir the ingredients prepared in steps 1, 2, 3, and 4;

[0021] 6. Heat the mixed material at 50°C for 1.5 hours, and then at 97°C for 0.5 hours;

[0022] 7. Cool down the material obtained in step 6, and keep it warm at 0-10°C for 12 hours to obtain the finished product.

specific Embodiment approach 2

[0023] Embodiment 2: This embodiment differs from Embodiment 1 in that its composition and percentage by weight are: sea cucumber 43.25%, gelatin 6.00%, agar 0.50%, biological enzyme 0.25%, and water 50.00%; The preparation methods are the same as those in Embodiment 1.

specific Embodiment approach 3

[0024] Embodiment 3: This embodiment differs from Embodiment 1 in that its composition and percentage by weight are: sea cucumber 50.50%, gelatin 8.00%, agar 1.00%, biological enzyme 0.50%, water 40.00%; its preparation The methods are the same as those in Embodiment 1.

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Abstract

The invention discloses a preparation method of a high temperature resistant sea cucumber jelly, and relates to the technical filed of food. The sea cucumber jelly is composed of the following components in percentage by weight: 30.00% to 60.00% of sea cucumber, 4.00% to 8.00% of gelatin, 0.30% to 1.00% of agar, 0.01% to 0.50% of bio-enzyme, and 40.00% to 50.00% of water. The preparation method comprises the following steps: (1) dissolving gelatin in hot water in advance, storing the gelatin at a temperature of 55 DEG C for later use; (2) dissolving agar in hot water, storing the agar at a temperature of 55 DEG C for later use; (3) dissolving the bio-enzyme in water so as to obtain a bio-enzyme water solution for later use; (4) cutting the sea cucumber into slices for layer use; (5) softly and evenly mixing all the prepared raw materials; (6) storing the mixed raw materials at a temperature of 50 DEG C for 1.5 hours, then storing the mixed raw materials at a temperature of 97 DEG C for 0.5 hour; (7) cooling the obtained materials, and finally storing materials at a temperature of 0 to 10 DEG C for 12 hours so as to obtain the finished product. The finished product of sea cucumber jelly can tolerate a temperature of 40 DEG C or more, and has the advantages of user-friendliness and hygiene.

Description

Technical field: [0001] The invention relates to the technical field of food, in particular to a preparation method for processing sea cucumber, gelatin, agar, and biological enzymes into high-temperature-resistant sea cucumber skin jelly. Background technique: [0002] People's living standards are improving day by day, and diet tends to be diversified. Sea cucumber has become the choice of more and more consumers. However, due to the complicated storage, processing, fresh-keeping and cooking of sea cucumbers, consumers can only taste them in restaurants and restaurants. Processing sea cucumbers into jelly sea cucumbers that are convenient to eat has become a better choice for consumers. Invention content: [0003] The object of the present invention is to provide a preparation method of high-temperature-resistant sea cucumber skin jelly. The finished product processed by it retains the nutritional components of sea cucumber to the greatest extent, has the characteristic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L17/00
CPCA23L17/65A23L21/10A23V2002/00A23V2250/5024A23V2250/502
Inventor 侯贺雷
Owner 侯贺雷
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