Flavoring sauce with avicennia marina fruits and production method thereof

The technology of a kind of bone soil fruit and its production method is applied in the field of flavored bone soil fruit jam and its production to achieve the effects of convenient storage and transportation, smooth steps and rich nutritional ingredients

Active Publication Date: 2015-02-04
TONGLING RUIPU PEONY IND DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet there is not a kind of effective Amaranth fruit jam and its production method in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment 1

[0027] The flavored marshmallow fruit jam adopts the following raw materials and is prepared according to the following weight ratios:

[0028] 100 kg of Amaranth fruit, 0.2 kg of cinnamon, 0.02 kg of pepper, 0.008 kg of cardamom, 9 kg of white sugar, 2 kg of onion, 0.2 kg of garlic, 0.05 kg of fennel, 0.08 kg of clove, 0.8 kg of white vinegar, and 2 kg of salt.

[0029] Specific production method:

[0030] The first step of cleaning: according to the ratio of raw materials, clean the fruit of A. chinensis with tap water.

[0031] The second step of greening and peeling: put the washed A. chinensis fruit into a food cooking pot, heat to 90-110°C, steam greening for 10 minutes, peel and core.

[0032] The third step of soaking: soak the above product in cold water at a temperature of 5-8°C for 40 hours, take it out and drain.

[0033] The fourth step of beating: Put the drained product into the three-pass beater, the first pass through the sieve with an aperture of ...

specific Embodiment 2

[0041] The flavored marshmallow fruit jam adopts the following raw materials and is prepared according to the following weight ratios:

[0042] 80 kg of Amaranth fruit, 0.1 kg of cinnamon, 0.01 kg of pepper, 0.005 kg of cardamom, 7 kg of white sugar, 1 kg of onion, 0.1 kg of garlic, 0.03 kg of fennel, 0.05 kg of clove, 0.5 kg of white vinegar, and 1 kg of salt.

[0043] Specific production method:

[0044] The first step of cleaning: according to the ratio of raw materials, clean the fruit of A. chinensis with tap water.

[0045] The second step of greening and peeling: put the washed A. chinensis fruit into a food cooking pot, heat to 90-110°C, steam greening for 10 minutes, peel and core.

[0046] The third step of soaking: soak the above product in cold water at a temperature of 5-8°C for 30 hours, take it out and drain.

[0047] The fourth step of beating: Put the drained product into the three-pass beater, the first pass through the sieve with an aperture ...

specific Embodiment 3

[0055] The flavored marshmallow fruit jam adopts the following raw materials and is prepared according to the following weight ratios:

[0056] 50 kg of Amaranth fruit, 0.1 kg of cinnamon, 0.01 kg of pepper, 5 kg of white sugar, 0.1 kg of garlic, 0.03 kg of fennel, 0.05 kg of clove, 0.5 kg of white vinegar, 0.5 kg of salt, and 0.003 kg of cardamom.

[0057] Specific production method:

[0058] The first step of cleaning: according to the ratio of raw materials, clean the fruit of A. chinensis with tap water.

[0059] The second step of greening and peeling: put the washed A. chinensis fruit into a food cooking pot, heat to 90-110°C, steam greening for 10 minutes, peel and core.

[0060] The third step of soaking: soak the above product in cold water at a temperature of 5-8°C for 30 hours, take it out and drain.

[0061] The fourth step of beating: Put the drained product into the three-pass beater, the first pass through the sieve with an aperture of 1.0-1.2mm,...

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PUM

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Abstract

The invention provides flavoring sauce with avicennia marina fruits, which can maintain rich nutritional ingredients and health-care effect, is convenient in storage and eating and is very scientific and reasonable in processing process. The flavoring sauce comprises the following materials of the avicennia marina fruits, cortex cinnamomi, pepper powder, cardamom, white granulated sugar, onion, garlic, fennel, clove, white vinegar and salt. The invention also discloses a production method of the flavoring sauce with the avicennia marina fruits. The production method comprises the steps of: cleaning, water removing, peeling, soaking, pulping, mixing, cooking, packaging, sterilizing, cooling and storing and the like. A product provided by the invention maintains the original nutritional ingredients of the avicennia marina fruits and is a natural and delicious pollution-free food.

Description

technical field [0001] The invention relates to an agricultural product suitable for batch industrial production and a production method thereof in the field of food processing, in particular to a seasoned Amaranth fruit jam and a production method thereof. Background technique [0002] Bone soil is a kind of mangrove forest, commonly known as sea beans in Hainan Island. It is named for its white stalks. Bone soil has the ability to sexually reproduce with seeds, and has a well-developed root system. The width of the horizontal root system distributed in the shallow layer of the soil is equivalent to 3 to 5 times that of the tree crown, and the longest can reach more than 8 meters. The nutrient surface is wide and can be widely absorbed in the soil. Nutrients, with well-developed finger-shaped aerial roots, suitable for growing on barren sandy exposed tidal flats. Therefore, Bone soil is known as the pioneer species of mangroves. Its fruit is rich in starch, 1-2cm in diam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23L27/60A23L33/00A23V2002/00A23V2200/30
Inventor 苏少中
Owner TONGLING RUIPU PEONY IND DEV
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