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Preparation method of haw jelly
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A production method, the technology of haw jelly, is applied in the direction of confectionary, confectionary industry, food science, etc., to achieve the effect of offsetting side effects
Inactive Publication Date: 2013-03-27
南通市海门江海建设投资有限公司
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Summary
Abstract
Description
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However, there is a flaw: the acid
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Method used
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Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0018] Embodiment 1 makes hawthorn cake
[0019] Proceed as follows:
[0020] (1) Select fresh hawthorn fruits free from diseases and insect pests, wash with water and dry in the shade;
[0022] (3) Mix each raw material according to the ratio of 25 kilograms of water, 28 kilograms of white sugar, 45 kilograms of hawthorn, 6 kilograms of poria cocos, and 1 kilogram of alum, and boil in a pot for 5 minutes until the pulp is soft and mashed; parts by weight;
[0023] (4) Continue to boil for 20 minutes, stirring while cooking;
[0024] (5) After boiling, cool naturally to room temperature, condense into blocks after cooling, cut into strips according to processing or packaging requirements, and pack.
Embodiment 2
[0025] Embodiment 2 makes hawthorn cake
[0026] Proceed as follows:
[0027] (1) Select fresh hawthorn fruits free from diseases and insect pests, wash with water and dry in the shade;
[0029] (3) Mix each raw material according to the ratio of 20 kilograms of water, 30 kilograms of white sugar, 40 kilograms of hawthorn, 8 kilograms of poria cocos, and 2 kilograms of alum, put in a pot and boil for 10 minutes, until the pulp is soft and rotten, mash; parts by weight;
[0030] (4) Continue to boil for 30 minutes, stirring while cooking;
[0031] (5) After boiling, naturally cool to room temperature, condense into blocks after cooling, cut into blocks according to processing or packaging requirements, and pack.
Embodiment 3
[0032] Embodiment 3 makes hawthorn cake
[0033] Proceed as follows:
[0034] (1) Select fresh hawthorn fruits free from diseases and insect pests, wash with water and dry in the shade;
[0036] (3) Mix each raw material according to the ratio of 30 kilograms of water, 25 kilograms of white sugar, 50 kilograms of hawthorn, 5 kilograms of poria cocos, and 1.5 kilograms of alum, place in a pot and boil for 8 minutes until the pulp is soft and mashed; parts by weight;
[0037] (4) Continue to boil for 25 minutes, stirring while cooking;
[0038] (5) After boiling, cool naturally to room temperature, condense into blocks after cooling, cut into strips according to processing or packaging requirements, and pack.
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Abstract
The invention discloses a preparation method of haw jelly, which comprises the steps that: (1) fresh haw fruits without diseases and pests are selected, cleaned by water and dried in the shade; (2) tuckahoe is selected, crushed and filtered in a 200-mesh sieve; (3) raw materials are mixed by the ratio that: 20 portions to 30 portions of water, 25 portions to 30 portions of white sugar, 40 portions to 50 portions of haw, 5 portions to 8 portions of tuckahoe and 1 portion to 2 portions of alum, and put into a boiler to be boiled for 5 minutes to 10 minutes until the pulp is smashed; (4) the mixture continues to be cooked for 20 minutes to 30 minutes while being stirred; and (5) after being cooked, the mixture is naturally cooled to room temperature, condensed into blocks, cut into slips or blocks according to processing or packaging needs, and then packaged. The raw materials of the preparation method of haw jelly are haw and tuckahoe, and the prepared haw jelly not only has the therapeutic value of removing food retention, eliminating indigestion and absorbing clots of haw but also has the medical value of clearing damp and promoting diuresis, tonifying the spleen and stomach, and relieving mental stress of tuckahoe, effectively offsets the side effect of the haw to the stomach, and plays complementary roles.
Description
technical field [0001] The invention relates to a preparation method of hawthorn jelly. Background technique [0002] Hawthorn jelly is a delicious dessert. Take hawthorn juice, mix with sugar and agar, and freeze it into a plate. The taste is smooth and delicate, sweet and cold, and it is a very good medicinal food. Its taste is sweet and slightly sour, and it has the therapeutic value of eliminating stagnation, stagnation and blood stasis. However, there is a flaw: acid. If it is too sour, many people are not used to it, which greatly reduces the market charm of haw jelly, and too sour is not good for the stomach; but if the sourness is removed through processing, it will lose its food value and medicinal value. [0003] Poria, commonly known as Yunling, Songling, Poria, is a fungusplant parasitic on the roots of pine trees. It is shaped like a sweet potato, with a dark brown outer skin and white or pink inside. Its protozoa is the dry sclerotia of Polyporaceae fungus...
Claims
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Application Information
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