Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF2 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Traditional jams contain more than 60% sugar, high in calories and sweet in taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Raw materials with the following weights are used: 10 kg of fresh mountain yellow skin; 20 kg of fresh pineapple; 5 kg of garlic; 1 kg of salt; 30 kg of maltose;

[0017] The production method is as follows: remove the core and chop the yellow skin, put the pineapple and garlic in a beater for beating, add salt and monosodium glutamate, stir well, bring to a boil on high heat, turn to medium-low heat and cook for 20-30 minutes, continue to cook slowly on medium-low heat 20-30 minutes, and constantly stirring, add maltose, continue to stir, stir until the maltose melts, and the jam is thick, then put it into a glass container or clay pot, seal it to make it airtight, and obtain the product.

Embodiment 2

[0019] The following weights of raw materials are used: 12 kg of fresh mountain yellow skin; 23 kg of fresh pineapple; 6 kg of garlic; 1.5 kg of table salt; 35 kg of maltose;

[0020] The production method is as follows: remove the core and chop the yellow skin, put the pineapple and garlic in a beater for beating, add salt and monosodium glutamate, stir well, bring to a boil on high heat, turn to medium-low heat and cook for 20-30 minutes, continue to cook slowly on medium-low heat 20-30 minutes, and constantly stirring, add maltose, continue to stir, stir until the maltose melts, and the jam is thick, then put it into a glass container or clay pot, seal it to make it airtight, and obtain the product.

Embodiment 3

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

[0023] The production method is as follows: remove the core and chop the yellow skin, put the pineapple and garlic in a beater for beating, add salt and monosodium glutamate, stir well, bring to a boil on high heat, turn to medium-low heat and cook for 20-30 minutes, continue to cook slowly on medium-low heat 20-30 minutes, and constantly stirring, add maltose, continue to stir, stir until the maltose melts, and the jam is thick, then put it into a glass container or clay pot, seal it to make it airtight, and obtain the product.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com