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Quick-frozen vegetable and fruit paste and preparation method thereof

A technology of fruit and vegetable jam, applied in the field of quick-frozen vegetable and fruit puree and its preparation, which can solve the problems of affecting the taste and nutritional value, destroying the properties of raw materials, and low nutritional value, so as to achieve better and more delicious taste, simple production process, and increase delicious taste Effect

Inactive Publication Date: 2018-07-24
HEBI SAIDE FOOD CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, many quick-frozen foods currently on the market do not have high nutritional value. Although they are refreshing when eaten, they are added with a lot of auxiliary materials and additives. The form destroys the nature of the raw material itself and affects the taste and nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: A kind of quick-frozen vegetable and fruit puree, is made up of following raw material: Potato 50 Kg, butter 3 Kg, light cream 4 Kg, whole milk 20 Kg, salt 0.3 Kg, white granulated sugar 0.5 Kg, jam 5 Kg.

[0019] The preparation method of above-mentioned quick-frozen vegetable and fruit puree, comprises the steps:

[0020] (1) Prepare the raw materials: Weigh the following raw materials according to the parts by weight: 50 Kg of potatoes, 3 Kg of butter, 4 Kg of light cream, 20 Kg of whole milk, 0.3 Kg of salt, 0.5 Kg of white sugar, and 5 Kg of jam;

[0021] (2) Preparation of mixed puree: Wash the prepared vegetable and fruit composition, peel it, cut it into 2cm blocks, steam it in a steamer for 20 minutes, then put the steamed vegetable and fruit composition into a beater, and adjust the speed To 10r / min, work for 3 minutes, make mud, then put the made mud into a high-pressure homogenizer, flow rate 1500L / h, pressure 10MPa, work time 3min, get mixed m...

Embodiment 2

[0025] Embodiment 2: a kind of quick-frozen vegetable and fruit puree, is made up of following raw material: potato 30 Kg sweet taro 30Kg, butter 5 Kg, light cream 7 Kg, whole milk 30 Kg, salt 0.6 Kg, white granulated sugar 2 Kg, jam 15 Kg, Mung bean 3 Kg, carrot 3 Kg, beef 3 Kg, fish 3 Kg.

[0026] The preparation method of above-mentioned quick-frozen vegetable and fruit puree, comprises the steps:

[0027] (1) Preparation of raw materials: Weigh the following raw materials according to the parts by weight: potatoes 30 Kg, taro 30Kg, butter 5 Kg, light cream 7Kg, whole milk 30 Kg, salt 0.6 Kg, white sugar 2 Kg, jam 15 Kg, mung beans 3 Kg, 3 Kg of carrot cubes, 3 Kg of beef cubes, 3 Kg of fish meat cubes, cook the mung beans for later use;

[0028] (2) Preparation of mixed puree: Wash the prepared vegetable and fruit composition, peel it, cut it into 3cm blocks, steam it in a steamer for 30 minutes, then put the steamed vegetable and fruit composition into a beater, and adju...

Embodiment 3

[0032] Embodiment 3: A kind of quick-frozen vegetable and fruit puree, is made up of following raw material: sweet potato 10 Kg, sweet potato 20 Kg, pumpkin 10 Kg, purple sweet potato 15 Kg, butter 4 Kg, light cream 6 Kg, whole milk 25 Kg, salt 0.4 Kg, white sugar 1.5 Kg, jam 10Kg, mung bean 1 Kg, red bean 1 Kg, carrot diced 2 Kg, beef diced 2 Kg, fish diced 2 Kg.

[0033] The preparation method of above-mentioned quick-frozen vegetable and fruit puree, comprises the steps:

[0034] (1) Preparation of raw materials: Weigh the following raw materials according to the parts by weight: taro 10 Kg, sweet potato 20 Kg, pumpkin 10 Kg, purple sweet potato 15 Kg, butter 4 Kg, light cream 6 Kg, whole milk 25 Kg, salt 0.4 Kg , white sugar 1.5 Kg, jam 10 Kg, mung bean 1Kg, red bean 1 Kg, carrot diced 2 Kg, beef diced 2 Kg, fish diced 2 Kg Cook the mung bean and red bean for later use;

[0035](2) Preparation of mixed puree: Wash the prepared vegetable and fruit composition, peel it, cut...

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PUM

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Abstract

The invention relates to the field of quick-frozen foods, in particular to quick-frozen vegetable and fruit paste and a preparation method thereof. The quick-frozen vegetable and fruit paste consistsof the following raw materials of 50-60 parts of a vegetable and fruit composition, 3-5 parts of parts of butter, 4-7 parts of unsalted butter, 20-30 parts of whole milk, 0.3-0.6 part of table salt, 0.5-2 parts of white granulated sugar, 5-15 parts of jam, 0-3 parts of bean granules, 0-3 parts of carrot granules, 0-3 parts of beef granules, and 0-3 parts of fish meat granules. Through a simple technology, the processed quick-frozen vegetable and fruit paste is high in nutrient value, and good in color, fragrance and taste.

Description

technical field [0001] The invention relates to the field of quick-frozen food, in particular to a quick-frozen vegetable and fruit puree and a preparation method thereof. Background technique [0002] With the improvement of living standards, the types of food are gradually diversified. Whether it is hot food or cold drinks, there are many types. However, people's requirements for food are getting higher and higher. Quality and nutritional value, people not only need traditional rice noodle food and rice noodle processed food, but also more diverse and richer food, especially food that is rich in nutrition and more beneficial to health, not only requires good color, fragrance and taste , but also requires nutrition and health. Quick-frozen food tastes not only refreshing, but also delicious. [0003] However, many quick-frozen foods currently on the market do not have high nutritional value. Although they are refreshing when eaten, they are added with a lot of auxiliary ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/10A23L19/12A23L13/10A23L17/10A23L21/10A23L27/00A23P10/22
CPCA23L13/10A23L17/10A23L19/09A23L19/10A23L19/13A23L21/10A23L27/00A23P10/22
Inventor 崔俊峰杜桂红罗志良纪露露赵秀清赵慧娟
Owner HEBI SAIDE FOOD CO LTD
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