| 摘要 |
PURPOSE: Provided are jelly made of beef bone stock and its manufacturing method by adding starch, glutinous rice flour and gelatin to the fat or oil removed beef bone stock. Therefore, prepared jelly has characteristic flavor and taste of the beef bone stock and abundant nutrients. CONSTITUTION: The method for manufacturing jelly is characterized by comprising the steps of: preparing beef bones and infusing them at 45-55 deg.C for 6-7 hours, at 70-80 deg.C for 6-7 hours, at 100-110 deg.C for 1-2 hours and at 70-80 deg.C for 10-12 hours sequentially; removing fat or oil components from the beef bone stock and maturing it at 15-20 deg.C for 20-24 hours; and adding 2-3 wt.% of starch, 4-5 wt.% of glutinous rice flour, 0.0015-0.002 wt.% of gelatin.
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