A kind of plum jam and preparation method thereof

A production method and technology of plum jam are applied in the functions of food ingredients, food science, application and other directions to achieve the effects of reducing gout, enhancing appetite and having good taste.

Active Publication Date: 2016-03-23
福建省诏安四海食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to obtain a kind of plum sauce with high nutritional value, crisp and refreshing, which can consume excess fat in the body, enhance appetite, and maintain health and fitness, and can effectively regulate the gastrointestinal function of the human body, reduce gout, cancer, high blood pressure, The incidence of diabetes, obesity, etc., at the same time, the production is simple and ingenious, and the efficiency is high, which greatly improves the water content and nutritional content of plums. The plum jam obtained by making it has a good taste and can be used as dietary seasoning and snacks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The raw material weight component of the plum jam of this scheme is fresh plum 100, dried chili 3, garlic 9, soy sauce 10, starch 4, white sugar 3, sodium glutamate 2, nucleotide disodium 0.3 and potassium sorbate 0.04.

[0021] The preparation method of the plum jam adopts the above-mentioned raw material components, and the steps include:

[0022] (1) Pretreatment of fresh plums: wash the fresh plums with water containing fine sand for 4 minutes, and the fine sand accounts for 10% by weight of the water, then place the plums in clear water to rinse and dry and crush the skin;

[0023] (2) Pickling: Add salt to boiling water to prepare brine with a concentration of 25%. After the brine is cooled to room temperature, add plums and reduce the temperature to below zero degrees Celsius within 10 minutes, and keep it below zero degrees Celsius for 55 hours. The mass ratio of salt water to plums is 1.2:1, which can make the plums full of water, more crisp, tender and refresh...

Embodiment 2

[0029] The raw material weight components of the plum jam of this scheme are fresh plum 90, dried chili 2, garlic 8, soy sauce 9, starch 3, white sugar 2, sodium glutamate 1.5, nucleotide disodium 0.2 and potassium sorbate 0.03.

[0030] The preparation method of the plum jam adopts the above-mentioned raw material components, and the steps include:

[0031] (1) Pretreatment of fresh plums: wash the fresh plums with water containing fine sand for 3 minutes, and the fine sand accounts for 8% by weight of the water, then place the plums in clear water to rinse and dry and crush the skin;

[0032] (2) Pickling: Add salt to boiling water to prepare brine with a concentration of 26%. After the brine is cooled to room temperature, add plums and lower the temperature to below zero degrees Celsius within 10 minutes, and keep it below zero degrees Celsius to marinate for 48 hours, and The mass ratio of salt water to plums is 1:1, which can make the plums full of water, more crisp and r...

Embodiment 3

[0038] The raw material weight component of the plum jam of this scheme is fresh plum 110, dried chili 4, garlic 10, soy sauce 12, starch 5, white sugar 4, sodium glutamate 2.5, nucleotide disodium 0.35 and potassium sorbate 0.04.

[0039] The preparation method of the plum jam adopts the above-mentioned raw material components, and the steps include:

[0040] (1) Pretreatment of fresh plums: wash the fresh plums with water containing fine sand for 5 minutes, and the fine sand accounts for 12% by weight of the water, then place the plums in clean water to rinse and dry and crush the skin;

[0041] (2) Pickling: Add salt to boiling water to prepare brine with a concentration of 30%. After the brine is cooled to room temperature, add plums and lower the temperature to below zero degrees Celsius within 10 minutes, and keep it below zero degrees Celsius for 48-60 hours. , and the mass ratio of salt water to plums is 1.5:1, which can make the plums full of water, more crisp and ref...

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PUM

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Abstract

The invention discloses plum jam and a manufacturing method thereof. The plum jam is prepared from the following raw materials in parts by weight: 90-110 parts of fresh plum, 2-4 parts of dry pepper, 8-10 parts of garlic, 9-12 parts of soy sauce, 3-5 parts of starch, 2-4 parts of white sugar, 1.5-2.5 parts of sodium glutamate, 0.2-0.35 part of nucleotide disodium and 0.03-0.04 part of potassium sorbate; and in order to obtain another plum jam with unique taste, the raw materials also comprise aloe meat, peanut, black grape and tomato. Through the manufacturing method comprising the following steps: pre-treating fresh plums; pickling; airing; enucleating and crushing; burdening; mixing and agitating; and sterilizing at high temperature and canning, the plum jam which has high nutritional value, has acidic, sweet, tasty and refreshing taste and can consume redundant fat in a human body, enhances the appetite, preserves the health and build the human body is obtained.

Description

technical field [0001] The invention relates to the field of preparation of an appetizing and healthy food, in particular to a plum jam and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, the types of meat are rich and colorful, and people's intake of meat is also increasing, which has caused a lot of affluence and cancer to people, so it is urgent to eat a kind of human consumption in our daily life Excess fat and refractory protein in the body prevent excess meat substances from causing diseases in the human body. Aiming at this phenomenon, the present invention has prepared a kind of plum jam, and plum contains the diversified mineral substances such as abundant calcium, magnesium, potassium, sodium, phosphorus, iron, manganese, copper, zinc. Among them, the content of calcium, phosphorus, money and other units is much higher than that of other kinds of fruits. In addition, plums contain extremely high citric...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L33/00
CPCA23L21/12A23L33/00A23V2002/00A23V2200/32A23V2200/308A23V2200/326A23V2200/328A23V2200/332
Inventor 龙彬
Owner 福建省诏安四海食品有限公司
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