Jelly, delicious taste, with the special flavor of the original fruit, jelly production process is simple.
One, the selection of raw materials for jelly of various fruits can be, such as hawthorn, apple, peach, plum and processing plant waste watermelon rind and so on. But to fully ripe, pectin-containing substances more than new fruit is better.
Two, pre-cooking: first wash the fruit, chopped or mashed (citrus fruits do not need to be chopped, but must be peeled), and then the raw materials poured into the stainless steel pot, according to the raw material of the amount of moisture plus an appropriate amount of water, heating and boiling to the fruit becomes soft.
Three, the system to the juice: after cooking the soft fruit into the press for pressing, and then filtered with a cloth bag, in the filtrate according to every 100 kg of juice plus 5 egg whites for clarification, the first will be egg whites (can not be with the yolk) stirred into a foamy shape, poured into the filtrate, stirred well and homogeneous, and then left to stand for 7-8 hours, and then siphon to suck up the upper layer of clear liquid can be clarified clear fruit juice.
Four, juice adjustment: take 15 ml of the above juice, and 15 ml of 95% alcohol mixed in a test tube, and shake the test tube, at this time, if there are a large number of flocculent white precipitate, indicating that the fruit sweat pectin content of more than 1%, can be used to make jelly; if the flocculent sparse, indicating that the pectin content is less, should be to the above clarified juice to add the amount of 1% of the amount of fruit juice agar or 3.5% of the jelly powder. Add agar, agar should be first chopped, soaked in water for 4 hours after fishing up, add 10 times the amount of water heated into a soluble, poured into the juice. Juice with citric acid to adjust the PH value of between 3.1-3.5.
Fifth, concentration: to adjust the juice into the concentration of 50%, the temperature of 95 degrees of sugar (sugar liquid amount of 0.8 times the amount of juice), and then boil rapidly over high heat to concentrate, stirring while cooking, within 20 minutes so that the mixture rises up to 106 degrees, this time that is the end of concentration.
Sixth, baking: the jelly paste has been concentrated at any time poured into the bottom of a disk, the thickness of 1.5-2 centimeters, after cooling is transparent gel block. Then cut into small pieces, placed in the baking room baking, should control the temperature of the baking room 65 degrees or less, to be products containing mouthfuls of 20% or less can be. After baking, the products are packed with glutinous rice paper one by one, which is the finished product.
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How to make winter melon jelly?
The use of winter melon production of jelly, the flavor is no less than all kinds of fruit jelly, the cost is only half of its, and the process is simple, suitable for home workshop production.
1, raw materials, main ingredients: fresh winter melon.
2, auxiliary materials: sugar, agar, citric acid and so on.
3, formula: melon juice 100 kilograms, sucrose, starch syrup 25 kilograms each, 5 kilograms of honey, 5 eggs, agar 0.5 kilograms, citric acid appropriate amount.
4, production process: the selection of the year of production, fresh, no mold, large, thick flesh of winter melon as raw materials. Wash and remove the seeds and skin. Send the winter melon into the pressure cooker with the right amount of water, boil until the winter melon becomes soft, no more than 5 minutes. Feed the softened winter melon into a juicer to extract the juice. Separate and strain the juice in a centrifuge (or strain through gauze). Whisk 5 egg whites to a foamy consistency and slowly inject them into the filtrate, mix well with a blender, then let it stand and take the upper layer of clarified transparent melon juice (or homogenize it with a homogenizer). Add 10% agar solution (agar is 0.5% of melon volume). Adjust its pH to between 3.1 - 3.5 with citric acid. Then mix sucrose, starch syrup, and honey to make a sugar solution with a concentration of 50%, and mix it with the melon juice to send it to the vacuum concentration pot for concentration. The concentrated product is injected into the clean polypropylene box while it is hot, and can be sealed and sold after it is cooled and condensed.
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Red Wine Jelly [Make it yourself at home]
Fish Fillets 12g Red Wine 1/2 cup Caster sugar 3/2 tablespoon Water 1 cup
Preparation:
Add the fish gelatin fillets, one by one, to the churning water and soak up for about 15 minutes.
Place the water and sugar in a saucepan, heat over a medium heat and stir; when the sugar is dissolved, add the red wine and bring to the boil, let it cool, then place it in the refrigerator to cool.
Practice:
1. Make the jelly base
● Put water and sugar in a pot and move it to the fire and stir, when the sugar dissolves, leave the fire and use the residual heat to cook and dissolve the fish glue;
● When the fish glue is completely dissolved, filter the fish glue liquid (this is to make highly transparent jelly);
2. Add red wine
● Add red wine to the fish glue liquid, and add red wine to the fish glue liquid. Add the red wine to the fish glue liquid and mix thoroughly, let it cool;
3. Chill in the refrigerator, plate and finish
● Pour into the jelly molds that have been watered on the inside, arrange them into ice boxes that have been poured with water, and put them into the refrigerator to cool for about 3 hours;
● After the jelly has cured, put the outside of the molds into warm water for a while, take out the jelly and serve it into containers, pour the juice on them and decorate them with fruits. Decorate with fruits.
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Spring Jelly
Materials:
One box of strawberry Jelly powder, one box of Robertson's Pure A box of fish gelatin powder (50 grams), sugar rose 50 grams (can be replaced by champagne rose preserves, dried rose hips), shredded coconut moderate amount, sugar moderate amount, Danone yogurt cheese box (strawberry or original flavor), ice cream, two bowls of boiled water, flower-shaped ice lattice (to be nai high temperature of more than 100 degrees) 3, 4.
Method:
1, a bowl of boiling water to soak open sugar roses, (champagne rose preserves the same practice, dry rosebuds longer) can be heated in the microwave oven in order to save time, to be boiled water was pink, fishing sugar roses to stay, add sugar to taste.
2. Use a stainless steel container to hold the sugar rose water, put it in a pot of boiling water and heat it up, add 4 tablespoons of pure fish gelatin powder, stir and melt it, take it out and leave it to cool.
3. Heat a bowl of water in a stainless steel container in a pot of boiling water, add one box of strawberry jelly powder and stir, add 2 tablespoons of pure fish gelatin powder and stir, remove and leave to cool.
4, sugar rose jelly water can add shredded coconut or cut sugar rose decoration.
5. Blanch the flower-shaped ice lattice with boiling water, fill it with jelly water by teaspoonfuls and put it in the refrigerator to solidify.
6. After the jelly is solidified, arrange it into a crystal glass, pour in yogurt (or ice cream) and then arrange the jelly, please taste
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How to make apple pudding!
Ingredients: purified water, ice powder seeds, toothpaste (I'll tell you what toothpaste is for in a minute!) Apple pulp, juice (any flavor you like)
Practice: 1, first of all, the powdered ice seeds wrapped in a piece of gauze or handkerchief, and then soaked in water for a little while, and then with the hand (be sure to wash very clean ah! Nails must not have ash!) Rub the cloth or handkerchief with the seeds vigorously until a sticky substance comes out. Rub until no sticky substance comes out, mix the water with the sticky substance, not too much water.
2. Squeeze the toothpaste into a bowl and mix with water.
3. Put the cut apple into the water where you just pinched out the sticky object.
4, will be adjusted to the toothpaste water slowly into the water added to the apple of the thick object (how to say so twisted! You can understand it!) ), and then you'll see that the water you just added turns into jelly!
5. Finally, pour in your favorite drink!
A bowl of smooth and sweet apple pudding is ready!
Note: Ice powder seeds again beauty salon long use, with the knead out of the stuff to the lady do face is also very good!
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How to make yogurt jelly
Materials (four servings)
Gelatin .................. 2 tbsp (7g)
Water ...... ..................... 4 tbsp (60ml)
Milk... ..................... 1/2 cup (100ml)
Whipped cream... .................. 1/2 cup (100ml)
Plain yogurt ...... ............ 1 cup (200ml)
Caster sugar ............ ............ 5 tbsp (50g)
Lemon juice ............ ...... 3 tbsp (45ml)
Method of preparation
1. Add water to gelatin P&O and soak for twenty minutes.
2. Heat the milk and whipping cream, add the program 1. until completely dissolved.
3. Add sugar to yogurt until smooth and soft.
4. Pour program 3. and lemon juice into program 2. and mix.
5. Pour into containers or cups and cool to set.
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Cool Note (Beautiful Jelly)
Ingredients: one box of each of 6 different color flavors of jelly powder ( Strawberry, orange, pineapple, grape, kiwi, blue
I don't know), Robertson's pure fish gelatin powder box of 50 grams, shredded coconut moderate amount, Danone yogurt moderate amount (or ice cream),
fruit moderate amount, 6 bowls of boiled water, note-type ice lattice (to be nai high temperature of more than 100 degrees), stainless steel containers (6 large bowls,
dishes 6).
1, with a bowl of boiling water in a pot of boiling water heating, add the pineapple jelly powder stirred, add 2 tablespoons of pure fish gelatin powder stirred,
Remove to cool.
2, other jelly powder according to 1.
3. Add shredded coconut to pineapple Jell-O water after it cools.
4. Blanch the note shaped ice cube with boiling water, fill it with all kinds of Jell-O water with teaspoons and put it in the refrigerator to solidify.
5. Put the rest of the jellied water into a stainless steel dish and place in the refrigerator, then cut into cubes with a knife.
6, block jelly row into the crystal glass pour yogurt (or ice cream), then row into the note jelly, add fruit, finished.