| 摘要 |
The present invention relates to a method for making a Cynoglossus semilaevis jelly, which has excellent functional qualities, such as taste and chewability, as well as excellent nutritional qualities, and is not easily spoiled in spite of the long-term storage. The method for making a Cynoglossus semilaevis jelly, comprises the steps of: (a) separating skin of Cynoglossus semilaevis; (b) drying the skin of Cynoglossus semilaevis; (c) slightly soaking the dried skin of Cynoglossus semilaevis in water, followed by boiling in water; (d) filtering the boiled Cynoglossus semilaevis to separate broth only, and adding a dried laver powder to the broth, followed by uniform mixing; and (e) cooling the broth to prepare a Cynoglossus semilaevis jelly. |
