| 摘要 |
A method for making jellied beef includes washing meat, pouring thereof with cold water, boiling, putting vegetables for hour to the end of boiling, extraction of boiled meat, separation of bones, chopping, combining with filtered broth, addition of salt, addition of flavoring at the end of boiling, after boiling end addition of mashed garlic, addition of gelling agent, pouring into a dish or forms, cooling, maturation for jellying, portioning, issue. As a gelling agent apple low-etherified pectin of NE-A2 type is used in the form of fine powder.. |
