Method for producing fresh strawberry jam

Abstract

The invention discloses a method for producing fresh strawberry jam, which comprises the following steps of: (1) removing bases, namely removing fruit bases and green heads of mature strawberries; (2) cleaning, namely cleaning the strawberries of which the bases are removed by flowing water; (3) selecting, namely selecting to remove inferior fruits such as green fruits, rotten fruits, fruits damaged by worms and the like so as to obtain clean strawberry fruits; (4) dicing, namely dicing the clean strawberry fruits into pieces in a dicing machine; (5) mixing, namely stirring the diced strawberry pieces and sugar water till a mushy state to obtain fresh strawberry jam serving as a semi-finished product; (6) filling, namely loading the fresh strawberry jam serving as the semi-finished product into a quantitative packaging bag, vacuumizing, sealing and packaging; and (7) freezing quickly, namely putting the packaged fresh strawberry jam in a refrigerating room, and freezing quickly for 24hours to obtain the fresh strawberry jam serving as a finished product. The fresh strawberry jam produced by the method keeps the original color, fragrance and taste of the strawberries, has small nutrition loss and is easy to store and transport.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production method of strawberry jam. Background technique [0002] Strawberry is also called cranberry, which belongs to the perennial herb of Rosaceae. The fruit is bright red and beautiful, soft and juicy. Strawberries are rich in nutrients, and the fresh pulp contains a lot of nutrients such as vitamin C, sugar, protein, organic acid, and pectin. Strawberry has the effect of helping digestion, strengthening gums, refreshing breath and moisturizing throat. But because the maturing period of strawberry is seasonal, and the fruit water content is high, the tissue is tender, is susceptible to mechanical damage and microbial infection, and is difficult to preserve under normal temperature, therefore, restricts the production and sale of strawberry. In order to overcome this technical problem, people adopt fresh strawberries to be processed into quick-frozen strawberries...

AI Technical Summary

Problems solved by technology

However, due to the seasonality of the ripening period of strawberries, and the high water content of the fruit, the tissue is tender, susceptible to mechanical damage and microbial infection, and difficult to preserve at room temperature, thus restricting the production and sales of strawberries.

In order to overcome this technical problem, people adopt fresh strawberries to be processed into quick-frozen strawberries or strawberry jam to realize convenient storage and transportation. CN101133782, CN101301041, and CN101756085A disclose three different production methods of strawberry jam respectively. In these three methods The process steps of high-temperature treatment of strawberries are set in the center, because vitamin C is an extremely delicate water-soluble vitamin, its properties are extremely unstable, and it is easy to be damaged by oxygen, light, heat, and alkali and suffer losses. , using the above three methods to produce strawberry jam will seriously destroy a large amount of vitamin C rich in strawberries and reduce the nutritional effect of strawberries