American zizania latifolia flavored jam as well as preparation method and application thereof
A flavor and jam technology, which is applied in the field of American wild rice flavor jam and its preparation method, to achieve the effects of preventing mildew, prolonging the shelf life, and slowing down aging
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Embodiment 1
[0059] A preparation method of American wild rice flavor jam, the steps are as follows:
[0060] (1) Grass worm purchase and pretreatment: Grass worms are purchased during the worm season, and the purchased worms are washed with clean water to remove impurities such as sediment and pick out dead insects. Then pull out the grass worms from the water, drain most of the water, and obtain the cleaned grass worms.
[0061] (2) Take by weighing 1.0 kilograms of the grass worms that are cleaned up that step (1) obtains, add 0.34 kilograms of soybean oil. Then pour the worms and oil into the beater to beat the worms into pulp.
[0062] (3) Weigh 8 kg of wild wild rice, wash it, add water equivalent to 3 times the weight of wild wild rice, soak for 16 hours, filter the water, add 3.6 kg of isomaltooligosaccharide syrup (IMO50, Shuangqiao Co., Ltd.), modified starch (Hydroxypropyl Distarch Phosphate) 0.4 kg, add water to a total mass of 40 kg, mix well and cook in water for 3 hours to...
Embodiment 2
[0066] A preparation method of American wild rice flavor jam, the steps are as follows:
[0067] (1) Grass worm purchase and pretreatment: Grass worms are purchased during the worm season, and the purchased worms are washed with clean water to remove impurities such as sediment and pick out dead insects. Then pull out the grass worms from the water, drain most of the water, and obtain the cleaned grass worms.
[0068] (2) Take by weighing 1.0 kilograms of the grass worms that are cleaned up that step (1) obtains, add 0.34 kilograms of soybean oil. Then pour the worms and oil into the beater to beat the worms into pulp.
[0069] (3) Weigh 8 kg of wild wild rice, clean it, add water equivalent to 3 times the weight of wild wild rice, soak for 16 hours, filter the water, add 3.65 kg of isomaltooligosaccharide syrup (IMO50, Shuangqiao Co., Ltd.), modified starch (Hydroxypropyl Distarch Phosphate) 0.35 kg, add water to a total mass of 40 kg, mix well and cook in water for 3 hours...
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