A kind of kumquat jam and preparation method thereof
A technology of kumquat sauce and kumquat peel, applied in food preparation, food ingredients containing natural extracts, food science, etc., to achieve the effect of solving difficult preservation, reasonable design, and convenient use
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Embodiment 1
[0021] 1) Take fresh kumquats and soak them in boiling water for 5-10 minutes, then wash them with warm water to remove impurities and harmful substances outside the kumquat peels, then squeeze the juice to obtain kumquat juice; Debittering with 2% salt water to obtain shredded kumquat peel;
[0022] 2) Mix 23.2kg of kumquat juice, 5kg of drinking water and 20kg of shredded kumquat peel, then heat and cook;
[0023] 3) When heated to 60°C, add 0.05kg of vitamin C and 49.5kg of white sugar;
[0024] 4) Mix 0.5kg of white sugar, 0.2kg of carrageenan and 0.8kg of pectin through a colloid mill, then add to the material obtained in step 3), boil and stir evenly, and then cool;
[0025] 5) When cooling to 60°C, add 0.05kg of potassium sorbate, 0.6kg of citric acid and 0.1kg of edible essence in turn, stir evenly, and cool to room temperature to obtain kumquat jam.
Embodiment 2
[0027] 1) Take fresh kumquats and soak them in boiling water for 5-10 minutes, then wash them with warm water to remove impurities and harmful substances outside the kumquat peels, then squeeze the juice to obtain kumquat juice; Debittering with 2% salt water to obtain shredded kumquat peel;
[0028] 2) Mix 15kg of kumquat juice, 2.28kg of drinking water and 30kg of shredded kumquat peel, then heat and cook;
[0029] 3) When heated to 50°C, add 0.01kg of vitamin C and 51.48kg of white sugar;
[0030] 4) Mix 0.52kg of white sugar, 0.05kg of carrageenan and 0.4kg of pectin through a colloid mill, then add to the material obtained in step 3), boil and stir evenly, and then cool;
[0031] 5) When it is cooled to 60°C, add 0.01kg of potassium sorbate, 0.2kg of citric acid and 0.05kg of edible essence in turn, stir evenly, and cool to room temperature to obtain kumquat jam.
Embodiment 3
[0033] 1) Take fresh kumquats and soak them in boiling water for 5-10 minutes, then wash them with warm water to remove impurities and harmful substances outside the kumquat peels, then squeeze the juice to obtain kumquat juice; Debittering with 2% salt water to obtain shredded kumquat peel;
[0034] 2) Mix 35kg of kumquat juice, 7.2kg of drinking water and 15kg of shredded kumquat peel, then heat and cook;
[0035] 3) When heated to 70°C, add 0.1kg of vitamin C and 39.6kg of white sugar;
[0036] 4) Mix 0.4kg of white sugar, 0.4kg of carrageenan and 1.2kg of pectin through a colloid mill, then add to the material obtained in step 3), boil and stir evenly, and then cool;
[0037] 5) When cooled to 70°C, add 0.1kg of potassium sorbate, 0.8kg of citric acid and 0.2kg of edible essence in turn, stir evenly, and cool to room temperature to obtain kumquat jam.
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