CN103549102B - Tremella gel food and preparation method thereof - Google Patents

Abstract

A white fungus gel food and a preparation method thereof are as follows: select 50 parts of dried white fungus, wash them, soak them for 20 minutes, put them in boiling water for 6 minutes, take them out and weigh them, add water in a ratio of 1:1 for crushing and beating; Rinse 25 portions of plump red dates, boil them in boiling water for 8 minutes, remove the pits, remove stems, weigh them and add water at a ratio of 1:2 for beating; choose 25 portions of plump fresh hawthorns, wash them, remove pits, remove stems, weigh Add water at a ratio of 1:2 for crushing and beating; mix tremella pulp, red date pulp and hawthorn pulp evenly in a weight ratio of 1:0.75:0.75, and use 20 parts of 1 part of carrageenan, 3 parts of cornstarch and 20 parts of white sugar After the water is dissolved, pour it into the composite slurry and stir evenly; cook the composite slurry and stir until it becomes sticky; dry the cooked slurry; cut it into slices or blocks, this food has the effect of nourishing the lungs and promoting body fluid , Nourishing yin and nourishing the stomach, nourishing qi and calming the nerves, strengthening the heart and brain, promoting digestion, and enhancing the body's immunity.

Description

Tremella gel food and preparation method thereof

Technical field:

The invention relates to food, in particular to a gel food made from white fungus, red dates and hawthorn as main raw materials and a preparation method thereof.

Background technique:

Tremella, also known as white fungus, white fungus, white fungus, etc. Tremella is flat in nature, sweet, light, and non-toxic. It has the functions of nourishing the lungs and promoting body fluid, nourishing yin and nourishing the stomach, nourishing qi and calming the nerves, strengthening the heart and brain, etc. It can also enhance human immunity and enhance the tolerance of tumor patients to radiotherapy and chemotherapy. It has the laudatory title of "the crown of bacteria". Tremella is not only a valuable nutritional and nourishing product, but also a tonic for strengthening the body. Royal nobles of all dynasties have regarded tremella as "a product that prolongs life" and "a good medicine for immortality".

In recent years, with the improvement of tremella cultivation technology, the yield of tremella has increased significantly. At present, white fungus is mainly dried and processed, and there are few deep-processed products, which limits the healthy and sustainable development of white fungus industry. Because tremella is prone to browning during the drying process, some dried tremella products often have the problem of excessive color-protecting agents (such as excessive sulfur dioxide residues), and food safety is difficult to guarantee. Jujube has high nutritional value and has the effects of nourishing the spleen and stomach, nourishing blood and calming the nerves, and nourishing the body. There is a folk saying in my country that "eat three dates a day, and you will not look old for life", and it is a good fruit for health and fitness. Hawthorn is rich in nutrients, sweet and sour, and has the functions of dispelling stasis, eliminating accumulation, resolving phlegm, detoxifying, stopping bleeding, preventing heatstroke and cooling, refreshing, gastric lavage, refreshing the brain, and repelling tapeworms. Also do not have a kind of nutritional food compounded with white fungus, red dates and hawthorn now.

Invention content:

The object of the present invention is to provide a tremella jelly food with rich nutrition and good taste and a preparation method thereof.

The technical solution of the present invention is accomplished in the following manner, a white fungus gel food, which includes the following components, each component calculated by weight ratio is: 50 parts of white fungus, 25 parts of red dates, 25 parts of hawthorn, 20 parts of white sugar , 3 parts of corn starch, 1 part of carrageenan. A preparation method of white fungus gel food, which uses white fungus as the main raw material and adds red dates, hawthorn and other auxiliary materials, and the white fungus polysaccharide is mainly used to form a gel system, which is specifically completed by the following steps. Dried white fungus that is bright and fragrant, rinsed with clean water, soaked in cold water for 20 minutes, then boiled in boiling water for 6 minutes, took out to cool, controlled water, removed yellow root, weighed, and added water at a ratio of 1:1 Carry out crushing and beating; the second step is to choose jujubes with rich flesh and no bad spots, rinse them with clean water, boil them in boiling water for 8 minutes, take them out and cool them, remove the pits, remove the stems, weigh them, and add water at a ratio of 1:2 Crushing and beating; the third step is to choose fresh hawthorn with bright red color, plump flesh and strong fragrance, rinse it with clean water, remove the core, remove the stem, cut the petals, weigh them, and add water in a ratio of 1:2 for crushing and beating; the fourth step is Mix tremella pulp, jujube pulp and hawthorn pulp evenly in a weight ratio of 1:0.75:0.75 to make a composite slurry for later use; the fifth step is to use 20 parts of 1 part of carrageenan, 3 parts of cornstarch and 20 parts of white sugar After the water is dissolved, pour it into the composite slurry and stir evenly; the sixth step is to boil the composite slurry, stirring while cooking, until the slurry is viscous; the seventh step is to pour the cooked slurry On the glass plate brushed with a thin layer of edible oil in advance, cast it into a thin layer of 4~5 mm thick; the eighth step is to put the glass plate coated with slurry into the oven for drying until the material is semi-dry , remove the material and put it on the gauze to dry; the ninth step is to take out the dried gel sheet from the oven, cut it into slices or blocks, and pack it with paper to get the product. ``

Tremella jelly food of the present invention tastes sweet and sour, has strong flavor, compact structure, smooth surface, full of elasticity, convenient to eat, and rich in polysaccharides, proteins, amino acids, flavonoids, vitamins and minerals and other nutritional components, and has moisturizing properties. Lung and body fluid, nourishing yin and nourishing stomach, nourishing qi and calming the nerves, strengthening the heart and brain, promoting digestion, and enhancing the body's immunity.

Detailed ways:

A tremella gel food and a preparation method thereof. It uses tremella as the main raw material, adds red dates, hawthorn and other auxiliary materials, and consists of tremella polysaccharides as the main gel system. The specific method is completed by the following steps. The first step is to select light yellow, Fresh, shiny, and fragrant dried white fungus, rinse with clean water, soak in cold water for 20 minutes, then boil in boiling water for 6 minutes, take it out to cool, control the water, remove the yellow root, weigh 5 kg, and then Add 5 kg of water for crushing and beating; the second step is to choose jujubes with rich flesh and no bad spots, rinse them with clean water, boil them in boiling water for 8 minutes, take them out and cool them, remove the pits and stems, weigh 2.5 kg, and then Add 5 kg of water for crushing and beating; the third step is to choose fresh hawthorn with bright red color, plump flesh and strong fragrance, rinse with clean water, remove the core, remove the stem, cut the flaps, weigh 2.5 kg, and add 5 kg of water for crushing Beating; the fourth step is to mix and stir the above white fungus pulp, red date pulp and hawthorn pulp evenly; the fifth step is to dissolve 0.1 kg of carrageenan, 0.3 kg of cornstarch, and 2 kg of white sugar with 2 kg of water respectively, and pour the tremella /Red dates/hawthorn compound pulp and stir evenly; the sixth step is to boil the above compound pulp, stirring while cooking, until the pulp is sticky; the seventh step is to pour the boiled pulp on the pre-brushed Pass a thin layer of edible oil on the glass plate, and cast it into a thin layer of 4-5 mm thick; the eighth step is to put the glass plate coated with the slurry into an oven for drying, and bake it at 60 ° C for 4 hours Finally, remove the slurry from the glass, and put it on gauze to dry for 4 hours; the ninth step is to take out the dried gel sheet from the oven, cut it into small rectangular pieces of 8×2 cm, and wrap it in paper to obtain 14 kg of product. The product of the present invention is rich in nutrition, dark red in color, sweet and sour in taste, and convenient to eat. Regular consumption can enhance the immunity of the body, moisten the lungs and promote body fluid, nourish yin and nourish the stomach, replenish qi and calm the nerves, strengthen the heart and brain, and promote digestion. A white fungus gel food with excellent color, fragrance, taste and nourishment.

Claims (1)

1. A white fungus gel food, characterized in that: it comprises the following components, each component is calculated by weight and is respectively: 50 parts of white fungus, 25 parts of red dates, 25 parts of hawthorn, 20 parts of white sugar, 3 parts of cornstarch, 1 part of carrageenan, the preparation method is as follows: the first step is to choose dry white fungus with light yellow color, fresh and bright, and fragrant smell, rinse it with clean water, soak it in cold water for 20 minutes, then put it in boiling water and cook it for 6 minutes , take out and cool, control the water, remove the yellow root, weigh, add water at a ratio of 1:1 for crushing and beating; the second step chooses red dates with rich flesh and no bad spots, rinses them with clean water, and boils them in boiling water for 8 minutes. Take out and cool, remove the core, remove the stem, weigh, add water at a ratio of 1:2 for crushing and beating; the third step is to choose fresh hawthorn with bright red color, plump flesh, and strong fragrance, rinse with clean water, remove the core, remove the stem, and cut flap, weighed, and add water in a ratio of 1:2 for crushing and beating; the fourth step is to mix tremella pulp, jujube pulp and hawthorn pulp evenly in a weight ratio of 1:0.75:0.75 to make a composite slurry for later use; the fifth step is Dissolve 1 part of carrageenan, 3 parts of cornstarch, and 20 parts of white granulated sugar in 20 parts of water respectively, then pour into the composite slurry and stir evenly; the sixth step is to cook the composite slurry, stirring while cooking, until The slurry is viscous and ready for use; the seventh step is to pour the cooked slurry on a glass plate brushed with a thin layer of edible oil in advance, and cast it into a thin layer of 4-5 mm thick; the eighth step is to pour the The glass plate coated with slurry is put into an oven to dry until the material is semi-dry, and the material is removed and then placed on a gauze to dry; the ninth step is to take out the dried gel block from the oven and cut it into flakes Or block, the product is obtained after packing with paper.