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Method for making strawberry jam

A production method and a technology for strawberry jam are applied in the field of jam processing, which can solve the problems of high water content of fruit, short market period, and difficulty in storage, and achieve the effects of good nutrition, sweet and sour taste, and strong fragrance.

Inactive Publication Date: 2012-04-18
覃健洲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the short market period of strawberries, and the high water content of the fruit, the tissue is soft, so it is not easy to store, thus limiting the production and sales of strawberries.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Take 9 points of ripe strawberries, wash, remove the stems, drain and set aside;

[0018] 2) Weigh 10Kg of the above-mentioned drained strawberries and 5Kg of white sugar, put them in a pot, mix well, let stand for 50 minutes, add 5Kg of maltose after boiling with a slow fire, cook for 100 minutes with a slow fire, then add 0.5Kg of lemon juice, cook for 5 minutes with a slow fire, Out of the pan, strawberry jam is ready.

Embodiment 2

[0020] 1) Take 9 points of ripe strawberries, wash, remove the stems, drain and set aside;

[0021] 2) Weigh 10Kg of the above diced strawberries and 7Kg of sugar, put them in a pot, mix well, let stand for 40min, boil with a slow fire, add 3Kg of maltose, cook for 120min with a slow fire, then add 0.6Kg of lemon juice, cook for 10min with a slow fire , out of the pan, and you get strawberry jam.

Embodiment 3

[0023] 1) Take 8 points of ripe strawberries, wash them, remove the stems, drain and set aside;

[0024] 2) Weigh 10Kg of the above-mentioned drained strawberries and 4Kg of white sugar, put them in a pot, mix well, let stand for 70min, add 6Kg of maltose after simmering, simmer for 60min, then add 0.8Kg of lemon juice, simmer for 8min, Out of the pan, strawberry jam is ready.

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PUM

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Abstract

The invention discloses a method for making strawberry jam, which comprises the following steps of: 1) cleaning strawberries, removing the bases of the strawberries, and draining water for later use; and 2) weighing the strawberries and white sugar in a weight ratio of 1:(0.4-0.7), putting into a pot, stirring uniformly, standing for 40 to 80 minutes, boiling by using slow fire, adding maltose in an amount which is 0.3 to 0.6 time weight of the strawberries, decocting over slow fire for 60 to 120 minutes, adding lemon juice in an amount which is 0.05 to 0.1 time weight of the strawberries, decocting over slow fire for 5 to 10 minutes, and taking the strawberry jam out of the pot. Compared with the prior art, the method has the advantages that: pure natural foods are taken as raw materials, chemicals are not added at all, the lemon juice is used for flavoring and also serves as a nutrient component, and the prepared strawberry jam is claret-colored or rufous, has sour and sweet mouthfeel and high nutritional value, and has thick strawberry aroma.

Description

technical field [0001] The invention relates to a processing method of jam, in particular to a preparation method of strawberry jam. Background technique [0002] Strawberry is also called cranberry, foreign berry, ground berry, etc. It is heart-shaped in appearance, delicious and red and tender, with juicy flesh and special strong fruit aroma. According to traditional Chinese medicine, strawberries have the effects of moistening lungs and promoting body fluid, clearing heat and cooling blood, invigorating spleen and hangover, nourishing blood and Qi, cooling blood and detoxifying. Modern medicine has proved that strawberry has the effect of lowering blood pressure and anti-aging, and has certain curative effects on preventing and treating atherosclerosis, high cholesterol, coronary heart disease, anemia, leukemia, cerebral hemorrhage, and hemorrhoids. However, due to the short market period of strawberries, and the high water content of the fruit, the tissue is tender, so ...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/09A23L21/10
Inventor 覃健洲黄凯
Owner 覃健洲
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