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Elm seed orange peel jam

A technology of Yuqian orange and jam, which is applied in the field of jam, can solve the problems of incomplete removal of astringent taste, time-consuming and labor-consuming, and difficulty in getting children's love, and achieve the effect of short time and good effect of removing astringency

Inactive Publication Date: 2019-03-05
葛扣香
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, some jams, such as orange peel orange peel jams, need to be soaked for a long time to remove the astringency due to the astringency of the peel. It takes time and energy to lose interest or forget, resulting in giving up halfway, and the long soaking not only removes the astringency, but also removes some of the sweet and sour taste that you want to keep
[0005] At the same time, if the astringency is not properly removed, it is very difficult to get the love of children

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of Yuqian orange peel jam, which comprises the following components according to the parts by weight: 80 parts of orange peel; 2 parts of orange core; 15 parts of orange meat; 10 parts of tender elm money; 15 parts of maltose; 5 parts of QQ sugar; 5 parts powder; 5 parts lemon juice; 15 parts honey; appropriate amount of water.

[0022] The preparation method of this Yuqian orange peel jam comprises the steps:

[0023] 1) After peeling off the orange peel and orange tangerine, put the corresponding weight parts of the orange peel, tangerine tangerine and tender yuqian together on the steamer, steam for 15 minutes with rice washing water, remove the tangerine tangerine, and blanch in clean water Drain and set aside;

[0024] 2) After adding the corresponding parts by weight of plum powder and lemon juice to the material obtained in step 1), boil over medium heat, turn to low heat and continue to boil for 10 minutes;

[0025] 3) Add maltose in corresponding parts...

Embodiment 2

[0030] A kind of Yuqian orange peel jam, which comprises the following components according to parts by weight: 100 parts of orange peel; 8 parts of orange core; 20 parts of orange meat; 15 parts of tender elm money; 25 parts of maltose; 10 parts of QQ sugar; 8 parts powder; 8 parts lemon juice; 25 parts honey; appropriate amount of water.

[0031] The preparation method of this Yuqian orange peel jam comprises the steps:

[0032] 1) After peeling off the orange peel and orange tangerine, put the orange peel, tangerine tangerine and tender yuqian in corresponding parts by weight together on the steamer, steam for 25 minutes with rice washing water, remove the tangerine tangerine, and blanch with clean water Drain and set aside;

[0033] 2) Add the corresponding parts by weight of plum powder and lemon juice to the material obtained in step 1), boil over medium heat, turn to low heat and continue to boil for 15 minutes;

[0034] 3) Add maltose in corresponding parts by weight...

Embodiment 3

[0039] A kind of Yuqian orange peel jam, which comprises the following components according to parts by weight: 90 parts of orange peel; 6 parts of orange core; 18 parts of orange meat; 12 parts of tender elm money; 20 parts of maltose; 8 parts of QQ sugar; 6 parts of powder; 6 parts of lemon juice; 20 parts of honey; appropriate amount of water.

[0040] The preparation method of this Yuqian orange peel jam comprises the steps:

[0041] 1) After peeling off the orange peel and orange tangerine, put the orange peel, tangerine tangerine and tender yuqian in corresponding parts by weight together on the steamer, steam for 20 minutes with rice washing water, remove the tangerine tangerine, and blanch with clean water Drain and set aside;

[0042] 2) Add the corresponding parts by weight of plum powder and lemon juice to the material obtained in step 1), boil over medium heat, turn to low heat and continue to boil for 12 minutes;

[0043] 3) Add maltose in corresponding parts by...

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PUM

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Abstract

The invention discloses elm seed orange peel jam. The elm seed orange peel jam comprises the following components in parts by weight: 80-100 parts of orange peel, 2-8 parts of tangerine pith, 15-20 parts of tangerine flesh, 10-15 parts of tender elm seeds, 15-25 parts of maltose, 5-10 parts of QQ candies, 5-8 parts of sweet plum powder, 5-8 parts of lemon juice, 15-25 parts of honey and an appropriate amount of water. According to the elm seed orange peel jam provided by the invention, in the making course, astringent taste removing time is short, the astringent taste removing effect is good,and the elm seed orange peel jam is delicately fragrant and pleasant in jam fragrance, moderate in sour and sweet degrees, and delicious, has definite efficacy of stimulating the appetite and invigorating the spleen, and is deeply loved by children.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to jam. Background technique [0002] Nowadays, with the substantial improvement of living standards, many people have higher and higher demands for commercially available jams, such as adding less or no preservatives, such as higher requirements for the freshness of ingredients, and so on. [0003] Under such circumstances, many people began to DIY jam by themselves for daily drinking at home. On the one hand, it can ensure the freshness of the ingredients, on the other hand, it can reduce the consumption of preservatives. Moreover, it can also increase their hands-on ability and fun. . [0004] However, some jams, such as orange peel orange peel jams, need to be soaked for a long time to remove the astringency due to the astringency of the peel. It takes time and energy to lose interest or forget, resulting in giving up halfway, and the long soaking not only removes the astringen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15A23L5/20A23L33/00
CPCA23L21/12A23L5/20A23L21/15A23L33/00A23V2002/00A23V2200/32A23V2250/616
Inventor 葛扣香
Owner 葛扣香
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