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Fruit jam and preparation method thereof

The technology of a fruit jam and a production method, applied in the direction of food science and the like, can solve the problems such as the inability to meet the taste requirements, and achieve the effects of being convenient to carry and simple to prepare.

Inactive Publication Date: 2016-03-30
邝丽琼
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the sauces are chili sauce and bean paste, which can no longer meet the increasing taste needs of people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The fruit jam is prepared according to the following raw materials by weight percentage: 40% of fruit material, 60% of seasoning, and the seasoning is prepared according to the following raw materials by weight percentage: 10% of tomato, 20% of garlic, 10% of onion, 8% of ginger %, carrot 2%, aloe vera 10%, bean paste 19%, edible salt 6%, sugar 6%, white vinegar 6%, white wine 1%, monosodium glutamate 1% and pepper 1%.

[0016] Wash the fruit first, drain, slice to obtain fruit slices, dry them in the sun, then put them into a fermenter and add salt and bacteria liquid to ferment. The moisture content of the dried fruit slices is 35%, and the bacteria liquid is immersed in the fruit slices 3.0cm, fermentation temperature 35℃, the colonies of Lactobacillus plantarum and Lactobacillus bulgaricus in the liquid reach 109-1010cfu / ml respectively, and ferment for 5 days;

[0017] Then seal the fermenter, remove the fruit slices after fermentation and drain, and perform frying...

Embodiment 2

[0022] The fruit jam is prepared according to the following raw materials by weight percentage: 60% of fruit material, 40% of seasoning, and the seasoning is prepared according to the following raw materials by weight percentage: 12% of tomato, 18% of garlic, 10% of onion, 8% of ginger %, carrot 2%, aloe vera 11%, bean paste 19%, edible salt 5%, sugar 6%, white vinegar 6%, white wine 1%, monosodium glutamate 1% and pepper 1%.

[0023] Wash the fruit first, drain, slice to obtain fruit slices, dry them in the sun, then put them into a fermenter and add salt and bacteria liquid to ferment. The moisture content of the dried fruit slices is 35%, and the bacteria liquid is immersed in the fruit slices 3.0cm, fermentation temperature 35℃, the colonies of Lactobacillus plantarum and Lactobacillus bulgaricus in the liquid reach 109-1010cfu / ml respectively, and ferment for 5 days;

[0024] Then seal the fermenter, remove the fruit slices after fermentation and drain, and perform frying...

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PUM

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Abstract

The invention discloses fruit jam and a preparation method thereof. The fruit jam comprises a fruit material and a condiment and is prepared from raw materials in percentage by weight as follows: 40%-60% of the fruit material and 40%-60% of the condiment; the condiment is prepared from raw materials in percentage by weight as follows: 8%-20% of tomatoes, 8%-20% of garlic, 2%-12% of onions, 2%-12% of ginger, 2%-12% of carrots, 2%-12% of aloes, 8%-20 % of thick broad-bean sauce, 6%-12 % of edible salt, 6%-12 % of white sugar, 6%-12% of white vinegar, 1%-3% of Baijiu, 1%-3% of monosodium glutamate and 1%-3% of ground pepper. The fruit jam has the advantages of simplicity in preparation, healthiness, deliciousness and convenience in carrying.

Description

technical field [0001] The invention relates to pickles and a preparation method thereof, in particular to a fruit jam and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, the requirements for nutrients in food are also getting higher and higher. Sauce has also obtained very high attention as an important condiment and accompaniment food in people's daily dietary life. At present, most of the sauces are chili sauce and bean paste, which have been unable to meet the increasing taste needs of people. [0003] Fruits are loved by people because of their delicious taste. Eating an appropriate amount of fruits every day can not only prevent cancer, but also make your skin crystal clear after eating some fruits! The following fruits not only have the effect of beautifying the skin, but also have considerable benefits for other organs of the body. Contents of the invention [0004] The object of the present inventio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12
Inventor 邝丽琼
Owner 邝丽琼