A kind of seasoning Amaranth fruit jam and its production method

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: 2015-12-09
TONGLING RUIPU PEONY IND DEV
View PDF5 Cites 0 Cited by
  • 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

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

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 1.0-1.2mm,...

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 of 1.0-1.2mm, ...

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, the second pa...

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 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 present invention involves a food processing field suitable for batch industrial production and its production methods. It specifically refers to a seasoning white bone soil fruit sauce and its production method. Background technique [0002] White bone soil is a type of mangrove, commonly known as Haidou in Hainan Island.It is named because its stems are white.The white bone soil has the ability to reproduce with the seeds, developed the root system, and the horizontal root width distributed in the shallow soil layer is equivalent to 3 to 5 times that of its canopy, up to 8 meters.The nutrients have developed finger -like qi root, which is suitable for growing on the barren sandy beach.Therefore, white bone soil is called mangrove pioneer tree species.Its fruits are rich in starch, with a diameter of 1-2cm and non-toxic. They can be used as a feed of human food or pigs. It is the most widely used plant in mangrove vegetation.Usually picking up from Jun...

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
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
CPCA23L27/60A23L33/00A23V2002/00A23V2200/30
Inventor 苏少中
Owner TONGLING RUIPU PEONY IND DEV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap