Niuxin persimmon marmalade and processing method thereof

A processing method and technology of persimmon jam, applied in the field of beef heart persimmon jam and its processing, can solve problems such as the impact on the health of eaters, achieve the effects of increasing serum total protein and albumin, reducing serum cholesterol, and inhibiting the proliferation of cancer cells

Inactive Publication Date: 2007-04-25
张仁壮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Beef heart persimmon has medium-thick skin, so the problem of deastringency when processing it into jam has always been difficult for people to solve, and the common jams generally contain additives, which may have a certain impact on the health of the eaters

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: beef heart persimmon jam is made up of the following raw materials in weight ratio: 30 kilograms of beef heart persimmon fruit, 15 kilograms of red carrots, 10 kilograms of sea buckthorn, 3 kilograms of honey, 3 kilograms of red dates, 0.05 kilograms of Codonopsis pilosula, 0.36 kilograms of persimmon stalks, 20 kg of water.

[0025] The processing method of above-mentioned beef heart persimmon jam, its steps are:

[0026] 1) Beef heart persimmon pre-processing

[0027] a. Select ripe and full bovine heart persimmons and peel them;

[0028] b. Put the peeled persimmons into the drying workshop, keep them at 48°C for 50 minutes, then gradually raise the temperature to 78°C within 2 hours, keep them for about 3 days, take out the persimmons after softening;

[0029] c. Put the softened beef heart persimmon into a single-layer sieve container, and let it dry until brown and oily;

[0030] d. Put the beef heart persimmon into a sealed container and store it...

Embodiment 2

[0038] Embodiment 2: beef heart persimmon jam is made up of the following raw materials in weight ratio: 40 kilograms of beef heart persimmon fruit, 5 kilograms of red carrots, 15 kilograms of sea buckthorn, 2 kilograms of honey, 5 kilograms of red dates, 0.04 kilograms of Codonopsis pilosula, 0.6 kilograms of persimmon pedicles, 25 kg of water. Its processing method comprises the following steps:

[0039] 1) Beef heart persimmon pre-processing

[0040] a. Select ripe and full bovine heart persimmons and peel them;

[0041] b. Put the peeled persimmons into the drying workshop, keep them at 48°C for 50 minutes, then gradually raise the temperature to 75°C within 3 hours, keep them for 3 days, take out the persimmons after softening;

[0042] c. Put the softened beef heart persimmon into a single-layer sieve container, and let it dry until brown and oily;

[0043] d. Put the beef heart persimmon into a sealed container and store it until the surface is white for later use; ...

Embodiment 3

[0051] Embodiment 3: beef heart persimmon jam is made up of the following raw materials in weight ratio, 10 kilograms of beef heart persimmon fruit, 20 kilograms of red carrots, 5 kilograms of sea buckthorn, 5 kilograms of honey, 2 kilograms of red dates, 0.08 kilograms of Codonopsis pilosula, 0.2 kilograms of persimmon pedicles, 10 kg of water. Its processing method comprises the following steps:

[0052] 1) Beef heart persimmon pre-processing

[0053] a. Select ripe and full bovine heart persimmons and peel them;

[0054] b. Put the peeled persimmons into the drying workshop, keep them at 45°C for 45 minutes, then gradually raise the temperature to 80°C within 1.5 hours, keep them for 2 days, take out the persimmons after softening;

[0055] c. Put the softened beef heart persimmon into a single-layer sieve container, and let it dry until brown and oily;

[0056] d. Put the beef heart persimmon into a sealed container and store it until the surface is white for later use;...

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PUM

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Abstract

The invention relates to a jam of bullock's heart persimmon and its preparing process, wherein the jam is prepared from fruits of bullock's heart persimmon, red radish, seabuckthorn fruit, red date, pilose asiabell root, persimmon calyx, bee honey and water through steps of stock preparing, beating, jevigating, vacuum-degassing, preservation distributing, loading and sterilizing.

Description

technical field [0001] The invention relates to a jam and a processing method thereof, in particular to a beef heart persimmon jam and a processing method thereof. Background technique [0002] Beef heart persimmon is mainly produced in Xiaoyi, Shanxi Province, China. It is characterized by medium to large fruit, beef heart shape, medium thick, smooth, orange-yellow, sweet, seedless, and good storage. Main ingredients: sugar content 11.8%, acid content 0.06%, tannin 0.523%. Efficacy: Eating it can cure cough, hematemesis, aphtha, etc. It has the effect of invigorating the spleen and moistening the intestines. The main methods that people eat persimmons at present are: directly eat, be processed into persimmons, and be processed into jam in a very small amount. [0003] Beef heart persimmon fruit has a medium-thick peel, so the problem of deastringency when it is processed into jam has always been difficult for people to solve, and the common jams generally contain additive...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L21/10
Inventor 张仁壮
Owner 张仁壮
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