Raw materials: 250g of orange, 0/00g of apple/kloc, 0/00g of pear/kloc, some red cherries, 0/00g of sugar/kloc and 25g of agar.

Peel the orange into pieces. Peel and slice the apple. Peel and slice pears. Add water to the hot pot, add one or two sugars, and simmer until the water is about to evaporate completely and the fruit is ripe. Pour in red cherries. Pour the fruit into the plate and arrange it in a pattern. Pour agar into man-made disaster and add water to boil, then add one or two sugar until it boils and thickens, then pour it on the set fruit and let it cool (it is best to put it in the refrigerator if possible). After cooling, agar can condense into a transparent solid.

Nutritional characteristics; This dish is an art dish and belongs to a cold dish. It's beautiful, sweet, cold and comfortable after eating. There are many vitamins and inorganic salts.

2. Tomato jelly

Ingredients: tomato juice

Accessories: agar

Seasoning: white sugar

Exercise:

Cook tomato juice with white sugar until the sugar melts and cools slightly;

Dissolve gelatin in half a cup of warm water, mix well with tomato juice, and pour into the model to cool;

Once solidified, you can eat it backwards.

Tip: 1 You like models, or you can pour them directly into a plate and cut them into small pieces after solidification, or you can hollow out tomatoes to make models and cut tomato juice into small pieces after solidification. 2. Gelatin is a kind of pectin, which can solidify tomato juice. Its soft and elastic taste is a necessity for making jelly.

Food grade glucomannan gum

Glucomannan gum (also known as konjac gum) is a new type of multi-purpose granular edible gum. The glucomannan introduced here is grape mannan extracted from high-quality konjac, which is processed by advanced technology to remove impurities. The added ingredients do not contain any non-edible chemical components and pigments. Compared with traditional food additives such as agar, pectin and seaweed gum, glucomannan gum is obviously superior to the above-mentioned gums in terms of expansion rate, viscosity, thickening, stability and ease of use. In addition, it has special advantages: under acidic, neutral or alkaline conditions, it can be frozen at room temperature without adding any coagulant, and its gel performance is ideal; Maintaining or strengthening the health-care functions of grape mannan, such as lowering blood sugar, reducing blood fat and losing weight, and greatly broadening the application range of konjac; Low price and convenient use.

Glucomannan gum can be widely used in food, beverage, medicine, daily chemical, scientific research and other fields. As a substitute for agar, pectin, seaweed gel, etc. , the price is low, and the use cost of the additive can be greatly reduced without changing the original equipment and technology. It is an ideal new gel additive. To meet the needs of different product development, 1. Gel (jelly) type: It can be well mixed with various natural juices, materials and pigments. As a broad-spectrum gel excipient, it is an excellent raw material for making jelly, crystal soft candy and so on. And can also be used as a culture medium bracket without adding any other gum or alkaline components; The gel-forming conditions are random, the cup is completely removed, and the gel has high strength and toughness.

Dosage: 0.7 ~ 0.9%. Usage: Swell in proper warm water for 3 ~ 5 minutes, add sugar and various ingredients when boiling and cooling to about 70 degrees, and then cool to room temperature.

2. Culture medium type: instead of agar, it is used as a support for plant tissue culture such as flowers. The roots of tissue culture seedlings are thick and Miao Zhuang, and the use effect is ideal, and the cost is greatly reduced.

Dosage: 0.5 ~ 0.6%. Usage: expand in warm water for 3 ~ 5 minutes, boil and cool.

3. Slurry (tea) drinking type: as a stabilizer and suspending agents, replacing agar and carboxymethyl cellulose. Widely used in granular orange, fruit tea, fruit juice, soybean milk, tremella, eight-treasure porridge and other multiphase suspending agents. (or mixing) to prevent precipitation or stratification.

Dosage: about 0. 15 ~ 0.25%. Usage: After fully swelling in proper warm water, add it into the material.

Type of frozen products: used for frozen products such as popsicles and ice cream, which can increase expansion, reduce ice crystals, improve heat melting resistance and make products more refreshing.

Dosage: about 0. 15 ~ 0.25%. Usage: After fully swelling in proper warm water, add it into the material.

5. Thickening type: used in jam, rice and flour products, it can increase expansion rate, improve toughness and improve shape and taste. It is an ideal substitute for importing locust bean gum.

Dosage: about 0.2 ~ 0.3%. Usage: After fully swelling in proper warm water, add it into the material.

Jelly is delicious and has the special flavor of the original fruit. The process of making jelly is very simple.

First, the raw materials of jelly can choose all kinds of fruits, such as hawthorn, apple, peach, plum, watermelon peel and so on. However, new fruits that are fully ripe and contain a lot of pectin are better.

2. Pre-cooking: firstly, wash the fruit, chop it or mash it (citrus fruits need not be chopped, but they must be peeled), then pour the raw materials into a stainless steel pot, add appropriate amount of water according to the water content of the raw materials, and heat and boil until the fruits are soft.

3. Preparation of fruit juice: send the soft boiled fruit to a liquid press for squeezing, then filter it with a cloth bag, add 5 egg whites to the filtrate according to 100 kg of fruit juice for clarification, first stir the egg whites (excluding egg yolk) into foam, slowly pour them into the filtrate, fully stir them evenly, then stand for 7-8 hours, and then suck the supernatant with a siphon to obtain clear and transparent fruit juice.

4. Juice adjustment: Take the above juice 15 ml, mix it with 15ml 95% alcohol in a test tube, and shake the test tube evenly. At this time, if a large number of flocculent white precipitates appear, it means that the pectin content in fruit sweat is above 1%, which can be used to make jelly; If floc is scarce, it means pectin content is low. Agar or jelly powder with juice content of 1% or 3.5% should be added to the clear juice. When adding agar, first chop the agar, soak it in clear water for 4 hours, take it out, add 10 times of clear water, heat it to form a sol, and pour it into the juice. Adjust the PH value of the juice to 3. 1-3.5 with citric acid.

5. Concentration: Add sugar solution with a concentration of 50% and a temperature of 95 degrees to the prepared fruit juice (the sugar solution is 0.8 times that of the fruit juice), then quickly boil and concentrate with strong fire, and stir while cooking until the mixed solution rises to 106 degrees within 20 minutes, which is the concentration end point.

6. Baking: pour the concentrated jelly slurry into a flat-bottomed pan at any time with a thickness of 1.5-2 cm, and cool to obtain a transparent gel block. Then cut it into small pieces and bake it in the barn. The temperature of the curing barn should be controlled below 65 degrees until the mouth content of the product is below 20%. The baked product is packaged with sticky rice paper block by block to obtain the finished product.