White jam and preparation method thereof
A technology for ginkgo jam and ginkgo, applied in the field of condiments, can solve problems such as unfavorable long-term preservation, taste of original plants, unacceptable taste, etc., and achieve the effects of uniform quality state, unique flavor and rich nutrition.
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[0018] Peel the ginkgo, then add 2-5% CaCl to the ginkgo 2 After cooling, take ginkgo fruit 72, lecithin 1.5, xanthan gum 25, honey 1, salt 0.2, white sugar 1.5, mix all the raw materials evenly, pour into a vacuum fine emulsifier, at a temperature of 8℃- Under the conditions of 10°C and a vacuum of 1kpa, it is emulsified and finely cut into a uniform shape, vacuumized according to the routine, sterilized, and bottled to obtain the finished product.
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