Processing method of applesauce

A processing method and technology for applesauce, applied in the fields of application, food preparation, food science, etc., can solve the problems of perishability and deterioration, and achieve the effect of improving the processing capacity, simple equipment and reasonable process

Inactive Publication Date: 2015-05-27
李正娟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for a large number of fallen and other fruits of apples, if they are not processed in time, they will easily rot and deteriorate.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0019] A processing method of applesauce according to the present invention, the specific processing steps are: 1) select mature fallen fruit or other outer fruit and put them into clean water to clean, and remove surface stains or defects, moth-eaten parts, scabs, and rot Partly, the quality of the apples directly affects the quality and flavor of the jam. If you choose unripe apples, it will have astringent and raw apple taste; 2) Put the processed apples into clean water, clean them, and remove Peel the washed apples, remove the stalks, dig out the cores, and then cut into pieces; 3) Wash the lemons, peel them, and slice them for later use; 4) Pour the cut apple pieces into boiling water and simmer until the apples Fully soften, then put it into a beater to make a pulp, and at the same time beat the lemon into lemon juice; 5) Add honey and lemon juice to the pulp, the amount of honey and lemon juice added is: add 8- 12 kilograms of honey and 8-10 grams of lemon juice; 6) St...

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PUM

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Abstract

The invention provides a processing method of applesauce. The processing method comprises the following specific steps: 1) cleaning, processing and cutting into cubes; 2) washing lemon clean, peeling, slicing and juicing; 3) boiling to soft and beating; 4) adding honey and lemon juice into fruit pulp; 5) heating with high-temperature fire, concentrating and taking a solid out of a pan when the solid reaches 65% after concentration; and 6) filling, sealing and storing. The invention has beneficial effects as follows: the technology is reasonable; equipment is simple; the prepared applesauce is more nutritious than a traditional applesauce and is sour, sweet and delicious and has an excellent taste; processing amount of fallen fruits and substandard fruits is increased by the applesauce processing method; income of fruit farmers is increased; and the processing method is suitable for mass production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of applesauce. Background technique [0002] Some scientists and physicians will refer to apples as "all-round healthy fruits" or "general practitioners", because apples are mild in nature and flavor, rich in carbohydrates, vitamins and trace elements, sugar, organic Acid, pectin, protein, calcium, phosphorus, potassium, iron, vitamin A, vitamin B, vitamin C and dietary fiber. It also contains malic acid, tartaric acid and carotene. It is the closest to perfect nutritional value among all fruits and vegetables. Apple has the reputation of "wisdom fruit" and "memory fruit". It has long been discovered that eating more apples can improve memory and intelligence. Apples are not only rich in nutrients necessary for the brain such as sugar, vitamins and minerals, but more importantly, they are rich in zinc. According to research, zinc is a component of m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/068A23L1/08A23L1/29A23L21/15A23L21/25A23L33/00
Inventor 李正娟
Owner 李正娟
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