Preparation method of randia cochinchinensis jam

A production method and a technology for yellow-skin jam, applied in food preparation, application, food science and other directions, can solve the problems of sweet taste and high heat energy

Inactive Publication Date: 2013-06-12
崇左市江州区生产力促进中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Traditional jams contain more than 60

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0015] Example 1:

[0016] Use the following raw materials: 10 kg of fresh mountain yellow peel; 20 kg of fresh pineapple; 5 kg of garlic; 1 kg of salt3; 30 kg of maltose;

[0017] The preparation method is as follows: core and chop mountain yellow peel, put pineapple and garlic in a beating machine, add salt and monosodium glutamate, stir evenly, boil on high heat, turn to medium and low heat and simmer for 20-30 minutes, continue to simmer slowly on medium and low heat 20-30 minutes, with constant stirring, add maltose, continue to stir, stir until the maltose melts and the jam is thick, then the jam can be filled into a glass container or earthenware pot, sealed to make it airtight, and the product is obtained.

Example Embodiment

[0018] Example 2:

[0019] Use the following raw materials: 12 kg of fresh mountain yellow peel; 23 kg of fresh pineapple; 6 kg of garlic; 1.5 kg of salt; 35 kg of maltose;

[0020] The preparation method is as follows: core and chop mountain yellow peel, put pineapple and garlic in a beating machine, add salt and monosodium glutamate, stir evenly, boil on high heat, turn to medium and low heat and simmer for 20-30 minutes, continue to simmer slowly on medium and low heat 20-30 minutes, with constant stirring, add maltose, continue to stir, stir until the maltose melts and the jam is thick, then the jam can be packed into a glass container or earthenware jar, sealed to make it airtight, and the product is obtained.

Example Embodiment

[0021] Example 3:

[0022] 15 kg of fresh mountain yellow peel; 25 kg of fresh pineapple; 8 kg of garlic; 2 kg of salt; 40 kg of maltose;

[0023] The preparation method is as follows: core and chop mountain yellow peel, put pineapple and garlic in a beating machine, add salt and monosodium glutamate, stir evenly, boil on high heat, turn to medium and low heat and simmer for 20-30 minutes, continue to simmer on medium and low heat slowly 20-30 minutes, with constant stirring, add maltose, continue to stir, stir until the maltose melts and the jam is thick, then the jam can be packed into a glass container or earthenware jar, sealed to make it airtight, and the product is obtained.

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PUM

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Abstract

The invention relates to a preparation method of randia cochinchinensis jam. The raw materials of the randia cochinchinensis jam comprise, by weight, 10-20 parts of fresh randia cochinchinensis, 20-30 parts of fresh pineapple, 5-10 parts of garlic, 1-3 parts of salt and 30-50 parts of malt sugar. The preparation method comprises the following steps: the randia cochinchinensis is denucleated and chopped, the pineapple and the garlic are put in a beater to be pulped, the salt and monosodium glutamate are added and stirred uniformly, the mixture is stewed to be boiled with big fire, then stewed for 20-30 minutes with medium-small fire, stewed slowly for 20-30 minutes, and stirred continuously, the malt sugar is added, the mixture is stirred continuously until the malt sugar is melted, and the jam is put into a glass contained or a ceramic pot when becoming thick, and is sealed in case of air leakage. The randia cochinchinensis jam is unique in taste, is good in mouth feeling, and meets the requirements of being scented, sweet, appetizing, nutrient, delicious and portable for people.

Description

technical field [0001] The invention is a method for making food, especially a method for making jam. Background technique [0002] Jam is a gel substance made by mixing fruits, sugar and acidity regulators and boiling at a temperature exceeding 100°C, also called fruit jam. [0003] Some people say that jam is the continuation of fruit life. The preservation period of fruit is often only a few days or more than ten days, but after making jam, the sour, sweet and fragrant can be stored in a small bottle for a long time. [0004] Jam is a great way to preserve fruit, especially if it's too ripe to store in refrigeration. It comes in numerous varieties, traditional ones including apple, orange, lemon, mango, strawberry, grape, melon, apricot, peach, blackberry, kiwi and passion fruit. Especially the southern fruits such as papaya, pineapple, citrus, etc., the storage time is generally a few days to half a month, so making fruit into jam can provide people with delicious foo...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/09A23L21/10
Inventor 黄玉金
Owner 崇左市江州区生产力促进中心
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