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Preparation method of hawthorn jam

A production method and technology of hawthorn jam, applied in food preparation, application, food science, etc., can solve the problems of short storage time and complicated operation of hawthorn jam, and achieve the effect of not easy to deteriorate, easy to operate, and good smell

Inactive Publication Date: 2013-10-02
荔浦振宇大果山楂开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method not only needs to control the heat, but also needs to be stirred from time to time in order to prevent the pot from sticking during the cooking process. The operation is more complicated. In addition, the prepared hawthorn jam has a shorter storage time, usually only 2 to 3 weeks.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Wash the fresh hawthorn, remove the stalk and core, drain the water, crush it to 6-12 mesh, and get the hawthorn powder for later use;

[0020] 2) Wash the old ginger, drain the water, crush it to 6-12 meshes, and get minced ginger for later use;

[0021] 3) Wash the garlic, drain the water, crush it to 6-12 meshes, and get minced garlic for later use;

[0022] 4) Remove the stalks of the red peppers, wash them, drain the water, crush them to 6-12 meshes, and obtain powdered peppers for later use;

[0023] 5) 100 parts by weight of hawthorn powder, 15 parts by weight of ginger powder, 15 parts by weight of minced garlic, 5 parts by weight of powdered pepper, 5 parts by weight of salt, 15 parts by weight of bean drum and 5 parts by weight of white wine with an alcohol content of 50 degrees. Put it into a porcelain altar, seal it, and place it at 20-25°C for 5 months.

Embodiment 2

[0025] 1) Wash the fresh hawthorn, remove the stem and core, drain the water, crush it to 10-12 meshes, and get the hawthorn powder for later use;

[0026] 2) Wash the old ginger, drain the water, crush it to 10-12 meshes, and get minced ginger for later use;

[0027] 3) Wash the garlic, drain the water, crush it to 6-8 meshes, and get minced garlic for later use;

[0028] 4) Remove the stalks of the red peppers, wash them, drain the water, crush them to 10-12 meshes, and obtain powdered peppers for later use;

[0029] 5) 100 parts by weight of ground hawthorn, 20 parts by weight of minced ginger, 20 parts by weight of minced garlic, 2 parts by weight of minced pepper, 6 parts by weight of salt, 10 parts by weight of bean drum and 4 parts by weight of white wine with an alcohol content of 55 degrees. Put it into a porcelain altar, seal it, and place it at 20-25°C for 4 months.

Embodiment 3

[0031] 1) Wash the fresh hawthorn, remove the stalk and core, drain the water, crush it to 6-8 mesh, and get the hawthorn powder for later use;

[0032] 2) Wash the old ginger, drain the water, crush it to 6-8 meshes, and get minced ginger for later use;

[0033] 3) Wash the garlic, drain the water, crush it to 6-8 meshes, and get minced garlic for later use;

[0034] 4) Remove the stalks of the red peppers, wash them, drain the water, crush them to 6-8 meshes, and get the powdered peppers for later use;

[0035] 5) 100 parts by weight of hawthorn powder, 10 parts by weight of ginger powder, 12 parts by weight of minced garlic, 10 parts by weight of powdered pepper, 3 parts by weight of salt, 10 parts by weight of bean drum and 6 parts by weight of white wine with an alcohol content of 53 degrees. Put it into a porcelain altar, seal it, and place it at 25-30°C for 8 months.

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PUM

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Abstract

The invention discloses a preparation method of hawthorn jam, which comprises the following steps that 1) fresh hawthorn is cleaned; stems and pits are removed; moisture is drained off; the hawthorn is crushed; hawthorn powder is obtained; 2) old ginger is cleaned; moisture is drained off; the old ginger is crushed; ginger powder is obtained; 3) garlic is cleaned; moisture is drained off; the garlic is crushed; garlic powder is obtained; 4) red pepper is capped and cleaned; moisture is drained off; the red pepper is crushed; pepper powder is obtained; and 5) 100 parts by weight of hawthorn powder, 10-20 parts by weight of ginger powder, 10-20 parts by weight of garlic powder, 1-10 parts by weight of pepper powder, 3-6 parts by weight of salt, 10-20 parts by weight of salt black bean, and 4-6 parts by weight of liquor with the alcoholic strength of 50-55 degrees are mixed uniformly, put into a container, sealed, and placed for over three months at 20-35 DEG C; and the hawthorn jam is obtained. The method is simple to prepare; the prepared hawthorn jam is long in quality guarantee period; when the hawthorn jam is used for food cooking, the hawthorn jam can remove a fishy smell and a urine odor very well; and cooked food is more delicious in taste.

Description

technical field [0001] The invention relates to a preparation method of seasoning, in particular to a preparation method of hawthorn jam. Background technique [0002] Hawthorn is a shrub to a small tree of the genus Hawthorn in the family Rosaceae, and it is a unique medicinal and fruit tree species in my country. Hawthorn is rich in a variety of organic acids, carotene, calcium, oleanolic acid, ornithic acid, hawthorn and other triterpenoid enoic acids and flavonoids and other beneficial ingredients (flavonoids polyflavans, trimeric flavans, tannins, etc.) quality and other chemical components), it has the effects of promoting digestion and invigorating the stomach, promoting qi and dispelling blood stasis, and repelling tapeworms. Used for stagnation of meat, fullness of stomach, diarrhea and abdominal pain, amenorrhea due to blood stasis, postpartum stasis, tingling pain in trusted subordinates, hernia pain, and hyperlipidemia. Because hawthorn fruit is rich in pectin ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/064A23L21/12
Inventor 杨财信
Owner 荔浦振宇大果山楂开发有限公司
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