Method for making fruit and vegetable composite jam
A production method, fruit and vegetable technology, applied in food preparation, application, food science and other directions, can solve the problems of single taste, single raw material, incomplete nutrition, etc.
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[0005] 1. Formula quantity. 100 kg of carrots, 20 kg of orange peel, 20 kg of white sugar, 0.5 kg of starch, 0.2 kg of citric acid, 0.5 kg of salt, and 0.1 kg of edible preservatives.
[0006] Two, operation.
[0007] 1. Preparation of carrot pulp. Choose red carrots, wash them and put them in 1 / 10000 potassium permanganate solution for disinfection. Drain, cut into slices about 0.5-1 cm thick, and soak in the soaking liquid for 24 hours. The soaking solution is prepared according to the following proportions: 0.5% of 20% active silicic acid sol, 0.5% of phytic acid, 0.2% of zinc gluconate, 1% of ethanol, and 97.8% of water, and stir evenly after mixing.
[0008] Rinse the soaked carrot slices in a running water tank, then put them into a sterilizing pot, and control the temperature at 110-115°C for 12-15 minutes. After cooling, it is processed into a slurry by a beater.
[0009] 2. Dry bark pulp preparation. Soak the oranges in 0.1% hydrochloric acid solution for 15 min...
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