Method for preparing hawthorn conserve

Abstract

The invention relates to a method for preparing a hawthorn conserve. The method comprises the following steps of: (1) washing hawthorns, and cooking the hawthorns in a stainless steel kettle; (2) putting the cooked hawthorns in a pulping jar, and putting boiling water and sugar until the hawthorns are made into paste; (3) putting the made hawthorn paste in the pulping jar into a stirring tank for stirring for 1.5-2.0 hours until the hawthorn paste becomes dense paste; (4) conveying the hawthorn paste in the stirring tank to a scraper machine for scraping, thus forming hawthorn flakes; (5) performing steam drying on the hawthorn flakes in a drying box; and (6) naturally cooling the dried hawthorn flakes, and packaging for sale. The method is carried out in the same sugar solution, the loss of nutrient substances and natural pigments is reduced, the original flavor of the hawthorn can be kept, the hawthorn conserve is properly sweet and sour, ruddy in fruit color and full in fruit shape, the conserve quality is improved, and the conserve yield is improved.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to the processing of candied fruit, in particular to a preparation method of hawthorn candied fruit. Background technique [0002] At present, the traditional candied fruit processing usually adopts the method of steaming the fruit, then beating the cooked fruit, adding sugar and additives, etc., and forming a finished product after scraping and drying. Due to the addition of additives during the processing of the fruit for making candied fruit, and the high temperature during the cooking process, the taste of the fruit is poor, the shelf life is shortened, and the nutrition is poor. Especially candied hawthorn, if the processing technology is unreasonable, it is easy to cause the sourness of candied hawthorn. [0003] Through searching, I found the following published patent document: a processing method of hawthorn candied fruit (CN1625960), which is to pour the fruit directly into t...

AI Technical Summary

Problems solved by technology

Due to the addition of additives during the processing of the fruit for making candied fruit, and the high temperature during the cooking process, the taste of the fruit is poor, the shelf life is shortened, and the nutrition is poor

Especially candied hawthorn, if the processing technology is unreasonable, it is easy to cause the sourness of candied hawthorn