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A technology of flavor and jam, which is applied in the field of food processing, can solve the problems of no health care function, cannot meet the growing needs of consumers, single seasoning function and other problems, and achieve the effect of improving nutritional value, delicate taste and unique flavor
Inactive Publication Date: 2014-09-10
何群
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Problems solved by technology
At present, there are many kinds of seasoning sauces sold on the market, but they only have a single seasoning function and do not have a health care function, which cannot meet the growing needs of consumers.
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[0018] A caramel-flavored jam is characterized in that it is made from the following raw materials in parts by weight (kg):
[0019] Salvia 1, corn silk 2.5, dandelion 1.5, gynostemma 4, lotus leaf 2, kidney meridian 1.5, beartail grass 2, apple 120, dragon fruit 160, milk 35, sesame 7, lotus seeds 24, mung beans 17, raisins 12, coconut 16 fruit pieces, 35 white sugar, 12 peanut oil, 0.7 lactic acid bacteria, 10 nutritional additives;
[0020] The nutritional additive is made of the following raw materials in parts by weight (kg): hawthorn core 2, astragalus 1, tangerine peel 2, pomegranate leaf 5, lotus root 8, winter melon 8, brown sugar 4, water chestnut powder 52, butter 5;
[0021] The preparation method is as follows: (1) adding 4-5 times the water of hawthorn core, astragalus root, tangerine peel and pomegranate leaf to decocting for 30-35 minutes, filtering to remove slag, and collecting the filtrate;
[0022] (2) Peel the lotus root and wax gourd, add the materials o...
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Abstract
The present invention relates to a caramel-flavor jam and a preparation method thereof. The caramel flavor jam is prepared from the following raw materials, by weight: 1 to 2 parts of salvia miltiorrhiza, 2 to 2.5 parts of corn stigma, 1.5 to 3 parts of taraxacum mongolicum, 2 to 4 parts of gynostemma pentaphyllum, 1 to 2 parts of lotus leaf, 1 to 1.5 parts of habenaria ciliolaris, 2 to 2.5 parts of orthosiphon sinensis, 100 to 120 parts of apple, 150 to 160 parts of dragon fruit, 30 to 35 parts of milk, 7 to 8 parts of sesame, 20 to 24 parts of lotus seed, 15 to 17 parts of mung bean, 10 to 12 parts of raisin, 16 to 17 parts of nata de coco, 30 to 35 parts of white sugar, 10 to 12 parts of peanut oil, 0.5 to 0.7 part of lactic acid bacteria and 8 to 10 parts of nutritional additives. According to the present invention, the caramel-flavor jam has the advantages of sweet and delicious taste, delicate mouthfeel, unique flavor and rich nutrients. Multiple fruits are added to supply the human body with vitamins, and the lotus seeds and mung beans contain abundant proteins, dietary fibers and minerals, so that the nutritional value of the jam is significantly increased. Furthermore, the caramel-flavor jam contains multiple Chinese medical herbs, thereby being capable of providing the efficacy of blood nourishing, nerve calming, liver fire clearing, bile draining, qi benefiting and spleen strengthening if taken regularly.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a caramel-flavored jam and a preparation method thereof. Background technique [0002] Seasoning sauce has a long history in my country and is mostly used in cooking dishes. At present, the seasoning sauces sold on the market are of a great variety, but they only have a single seasoning function, and do not have a health care function, which can no longer meet the increasing demands of consumers. Contents of the invention [0003] The purpose of the present invention is to provide a caramel-flavored jam and a preparation method thereof. The present invention has the characteristics of fragrant, delicious, nutritious and healthy. [0004] The technical scheme adopted in the present invention is: [0005] A caramel-flavored jam is characterized in that it is made from the following raw materials in parts by weight: [0006] Danshen 1-2, corn silk 2-2.5, dan...
Claims
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Application Information
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