Method for manufacturing strawberry jam

A production method and technology of strawberry jam, applied in food preparation, application, food science and other directions, can solve problems such as shortening lifespan, poor health, and affecting physical health.

Inactive Publication Date: 2008-03-05
单超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is as bad as usual, affecting your health and shortening your lifespan

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Strawberry 80kg Sugar 110kg

[0021] Citric acid 0.3kg

[0022] Its preparation method: Pour the strawberries into running water and soak for 3-5 minutes, then put a small amount into perforated baskets, wash them clean, unscrew the stalks, and remove the calyx leaves; put the strawberries into the pot, add water and boil over medium heat to start Cook for 20 minutes until it becomes viscous; then add citric acid and white sugar, and use an air pressure of 2.5-3kg / cm 2 Heating until the soluble solids are at 66.5%-67%, stop the gas and take out the pot; it is advisable to fill each pot of sauce within 20 minutes. From raw material processing to canning, it is strictly forbidden to contact with Fe, Cu and other metals to avoid discoloration. It should be above 85°C. Sterilize the jars and cool them in sections. The prepared strawberry jam has a strong fruity taste and a sweet and sour taste.

Embodiment 2

[0024] Strawberry 100kg Sugar 115kg

[0025] Citric acid 0.3kg

[0026] Its preparation method: Pour the strawberries into running water and soak for 3-5 minutes, then put a small amount into perforated baskets, wash them clean, unscrew the stalks, and remove the calyx leaves; put the strawberries into the pot, add water and boil over medium heat to start Cook for 20 minutes until it becomes viscous; then add citric acid and white sugar, and use an air pressure of 2.5-3kg / cm 2 Heating until the soluble solids are at 66.5%-67%, stop the gas and take out the pot; it is advisable to fill each pot of sauce within 20 minutes. From raw material processing to canning, it is strictly forbidden to contact with Fe, Cu and other metals to avoid discoloration. It should be above 85°C. Sterilize the jars and cool them in sections. The prepared strawberry jam has a strong fruity taste and a sweet and sour taste.

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PUM

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Abstract

The present invention relates to a preparation method of strawberry jam. It is made up by using 80-100kg of strawberry, 110-115kg of granulated sugar and 0.3kg of citric acid. Said strawberry jam not only contains nutrient components of vitamins and amino acids, etc., but also contains mineral elements of calcium, phosphorus and iron, etc.

Description

technical field [0001] The invention relates to a preparation method of strawberry jam. Background technique [0002] Currently, nutrition is closely related to longevity. It is as bad as usual, affecting your health and shortening your lifespan. Nutrition and disease are also closely related. If the nutrition is poor, the disease is easy to occur, and the nutrition is improved, the resistance is strengthened, and the disease is easy to recover. It has become more and more widely accepted that the nutritional effect of diet is used to maintain and improve health, so as to achieve the purpose of preventing and treating diseases. Instead of spending money on medical treatment, it is better to improve diet. The curative nourishing drink came into being for this purpose and has developed rapidly. Contents of the invention [0003] The purpose of the present invention is to provide a kind of preparation method of strawberry jam, and it is the strawberry jam that utilizes st...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L21/10
Inventor 单超
Owner 单超
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