Preparation method for soybean apricot jam

A kind of technology of apricot jam and soybean, applied in food preparation, food science, application, etc., can solve the problems of no fruit ingredients, single nutrition, poor taste, etc., and achieve the effect of unique flavor, rich nutrition, and easy-to-learn production method

Inactive Publication Date: 2015-01-07
史占彪
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the soybean paste sold in the market is all made of soybeans, which has no fruit ingredients, single nutrition, and poor taste. Therefore, research on making soybean apricot paste with soybeans and apricots is an important issue to be solved urgently.

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 Construction

[0011] The present invention will be further described below in conjunction with example:

[0012] The preparation method of soybean apricot jam, its component is:

[0013] 25% soybeans, 45% apricots, 0.2% cumin, 3% rice wine

[0014] Zanthoxylum bungeanum 0.4%, sugar 5%, salt 21.4%

[0015] In above-mentioned example, the preparation method of soybean apricot jam is as follows:

[0016] ①Wash 45kg of seven-ripe apricots, remove the core and cut them into 2cm-long and 0.5cm-thick apricot pieces, soak in 20% salt water for 1 hour, then remove and drain the surface water for later use;

[0017] ②Choose 25kg of soybeans with full grains and no insect erosion, soak them in water for 4 hours, put them in a container and cook for about 1 hour, then cool to 35°C, pour them on a wooden tray or a bamboo sieve, move them into the room, and put them in a room temperature of 25-35°C. Ferment at ℃ for 48 hours. When the surface of the beans is covered with hyphae, add ①, and then add 0....

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 discloses a preparation method for soybean apricot jam. The method comprises the steps of soaking full non-wormy soybeans in water for 4 hours, cooking the soybeans for about 1 hour in a container, cooling the soybeans to 35 DEG C, pouring and spreading the soybeans in a wooden tray or bamboo sieve, transferring the soybeans into a room, fermenting the soybeans for 48 hours at the room temperature of 25 to 35 DEG C, adding peeled and seeded apricot blocks which are 2 cm long and 0.5 cm thick when the surfaces of soybeans are covered by hyphae, sequentially adding cumin, wild peppers, white sugar and salt, pouring the mixture into a jar after uniform stirring, adding rice wine, sealing an opening of the jar, and performing fermentation for 3 to 5 months to obtain a finished product.

Description

technical field [0001] The invention relates to a preparation method of soybean apricot jam, which belongs to the field of food industry. Background technique [0002] Soybean paste sold in the market is all made of soybeans, has no fruit ingredients, single nutrition, and poor taste. Therefore, research on making soybean apricot paste with soybeans and apricots is an important issue to be solved urgently. Contents of the invention [0003] The purpose of the present invention is to provide a kind of preparation method of soybean apricot jam with unique taste, rich nutrition and simple preparation method. [0004] The preparation method of soybean apricot jam is characterized in that it is formulated by the following components by weight percentage: [0005] Soybean 15-35%, apricot 25-60%, cumin 0.1-0.6%, rice wine 1-6% [0006] Zanthoxylum bungeanum 0.1-0.8%, sugar 1-10%, salt 15%-30% [0007] The preparation method of above-mentioned soybean apricot jam is characteri...

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): A23L1/24A23L1/36A23L1/20A23L27/60A23L11/00A23L25/00
CPCA23L27/60A23L11/50
Inventor史占彪
Owner史占彪