Preparation method of jam with long-term preservation effect
By combining natural spices and medicinal materials with a variety of fruits and honey, jams with long-term preservation effects are prepared, which solves the problem of relying on chemical additives in the prior art and realizes the natural, healthy and high-nutritional properties of jams.
Patent Information
- Application Number
- CN202411823354.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-12
- Publication Date
- 2025-02-18
AI Technical Summary
Existing jam formulas rely on chemical additives to prolong storage time, resulting in impure and natural taste, loss of nutrients, and may cause harm to human health.
Use a variety of natural spices and medicinal materials, such as cloves, cinnamon, licorice, pepper, ginger, etc., combined with strawberries, mulberries, roses, wolfberry, lotus seeds and honey, and through fine cooking and seasoning steps, a jam with long-term preservation effect is formed. .
It achieves the long-term preservation effect of jam, while maintaining a natural and healthy taste and high nutritional value, avoiding the use of chemical additives, and reducing the potential risks to human health.
Smart Images
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Figure BDA0005183611090000091
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of jam preparation, in particular to a method for preparing jam with long-term preservation effect. Background Art
[0002] Jam is made from a variety of fruits, such as strawberries, apricots, apples, grapes, etc. During the production process, the fruit is chopped or pressed into a puree, then mixed with sugar and slow-cooked for a long time to evaporate its water and crystallize the sugar, thus forming a thick texture. To prevent spoilage and increase the flavor, lemon juice or other acidic substances are usually added. The final product is a translucent gel that retains the natural color and aroma of the fruit. Jam is a common food, especially widely used in breakfast as a spread on bread, toast, pancakes and other foods. It can also be used in baking to make cakes, muffins, pastries and other pastries. For people who like fruity and sweet tastes, jam is an indispensable condiment.
[0003] Existing jam recipes are relatively limited in diversity. In order to ensure their long-term preservation, the preparation process often has to rely on the addition of more chemical additives. However, this practice will not only significantly affect the original flavor of the jam, making its taste no longer pure and natural, but also cause losses in the nutritional content of the product. Beneficial ingredients such as vitamins, minerals and natural antioxidants that are rich in the original fruits may be destroyed or lost in the reaction with chemical additives, thereby reducing the nutritional value of the jam. What is more worrying is that some of the ingredients in these chemical additives may cause certain harm to the human body. For example, certain preservatives and thickeners may have a negative impact on the internal organs, immune system and metabolic function of the human body when consumed for a long time. Especially for children, the elderly and people with specific health problems, these potential health risks may be further amplified. Summary of the invention
[0004] In view of the deficiencies of the prior art, the present invention provides a method for preparing jam with a long-term preservation effect, which solves the problem that most of the existing jams increase the preservation time by reagents, which may cause certain harm to the human body.
[0005] To achieve the above objectives, the present invention is implemented through the following technical scheme: a method for preparing jam with long-term preservation effect, specifically comprising the following steps:
[0006] S1. Raw material preparation
[0007] 3-5 parts of cloves, 3-6 parts of cinnamon, 4-8 parts of licorice, 1-2 parts of pepper, 10-14 parts of ginger, 500-600 parts of strawberries, 300-360 parts of white sugar, 6-12 parts of lemon juice, 10-18 parts of roses, 10-20 parts of wolfberries, 200-240 parts of mulberries, 50-60 parts of lotus seeds, and 50-68 parts of honey;
[0008] S2. Raw material cleaning
[0009] Wash the strawberries, remove the stems, and cut into small pieces. Wash the mulberries and remove impurities. Soak the lotus seeds in advance, peel and core them. Cut the ginger into thin strips. Rinse the rose and wolfberry with water, drain and set aside. Set aside the lemon juice.
[0010] S3. First cooking
[0011] Put the chopped strawberries, mulberries, lotus seeds, ginger, lemon juice and sugar into a large pot, mix well, heat over medium heat, stir constantly to prevent sticking, bring to a boil then turn to low heat and continue cooking for 30 minutes until the jam begins to thicken;
[0012] S4. Add spices
[0013] While the jam is cooking, add cloves, cinnamon, peppercorns, and liquorice and continue to simmer for 10 minutes to allow the flavors of the spices to fully infuse the jam;
[0014] S5. Secondary cooking
[0015] Remove cloves, cinnamon, peppercorns and liquorice, leaving the jam, add rose flowers and wolfberries, and continue to simmer for 10 minutes until the jam is thick and drips slowly when lifted with a spoon;
[0016] S6. Add honey and bottle
[0017] Turn off the heat, wait for the jam to cool slightly, add honey and stir evenly, prepare clean glass bottles, sterilize them with boiling water in advance, dry them and put the cooked jam into the glass bottles while they are still hot, seal them immediately after filling, and place them upside down for 20 minutes to ensure that the air in the bottle is discharged and a vacuum seal is formed. After the jam has cooled completely, place it upright and store it in a cool and dry place.
[0018] Preferably, in step S6 of adding honey and bottling, honey needs to be added at a temperature of 80-85°C.
[0019] Preferably, the white sugar in the initial cooking in step S3 can be replaced by an equal amount of brown sugar to increase the color and sweetness of the jam.
[0020] Preferably, the honey in the bottling step S6 includes acacia honey or jujube honey.
[0021] Preferably, the glass bottles in the honey bottling step S6 need to be preheated in an oven at 100° C. for 10 minutes before use to ensure that there is no residual moisture in the bottles.
[0022] Preferably, after the sealed glass bottles are inverted for 20 minutes in the step S6 of adding honey and bottling, they can be directly placed in cold water for rapid cooling to accelerate the solidification of the jam.
[0023] Preferably, when adding honey and bottling in step S6, a thin layer of vegetable oil can be covered on the surface of the jam to isolate the air and further extend the shelf life.
[0024] The present invention provides a method for preparing jam with long-term preservation effect. The method has the following beneficial effects:
[0025] The invention provides a method for preparing jam with a long-term preservation effect. The invention uses a variety of natural spices and medicinal materials, such as cloves, cinnamon, licorice, pepper, and ginger, to not only add a unique flavor to the jam, but also provide additional health benefits, and have antibacterial and antiseptic effects, thereby extending the shelf life of food. The use of these natural ingredients avoids dependence on chemical additives, making the jam more natural and healthy. Compared with conventional jam formulas, the method not only includes common fruits such as strawberries and mulberries, but also adds special raw materials such as roses, wolfberries, lotus seeds, and honey, which not only enriches the jam, but also adds a variety of ingredients such as walnuts, walnuts, and honey. The taste and nutritional value of the jam also provide consumers with more diversified choices. The preparation process of the present invention includes multiple steps of fine cooking and seasoning steps, which ensure that the jam can evenly absorb the flavors of all added ingredients, especially in the stages of adding spices and secondary cooking, more attention is paid to the control of temperature and time, so that the jam can retain more original fruit flavor and nutrients. In addition, the method further enhances the preservation effect of the jam by adding honey at a specific temperature and using a high-temperature preheated glass bottle for packaging, ensuring that the jam does not lose its flavor and nutrition during long-term storage. DETAILED DESCRIPTION
[0026] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.
[0027] Example 1
[0028] The embodiment of the present invention provides a method for preparing jam with long-term preservation effect, which specifically comprises the following steps:
[0029] S1. Raw material preparation
[0030] 3 parts of cloves, 3 parts of cinnamon, 4 parts of licorice, 1 part of pepper, 10 parts of ginger, 500 parts of strawberries, 300 parts of white sugar, 6 parts of lemon juice, 10 parts of roses, 10 parts of wolfberries, 200 parts of mulberries, 50 parts of lotus seeds, and 50 parts of honey;
[0031] S2. Raw material cleaning
[0032] Wash the strawberries, remove the stems, and cut into small pieces. Wash the mulberries and remove impurities. Soak the lotus seeds in advance, peel and core them. Cut the ginger into thin strips. Rinse the rose and wolfberry with water, drain and set aside. Set aside the lemon juice.
[0033] S3. First cooking
[0034] Put the chopped strawberries, mulberries, lotus seeds, ginger, lemon juice and sugar into a large pot, mix well, heat over medium heat, stir constantly to prevent sticking, bring to a boil then turn to low heat and continue cooking for 30 minutes until the jam begins to thicken;
[0035] S4. Add spices
[0036] While the jam is cooking, add cloves, cinnamon, peppercorns, and liquorice and continue to simmer for 10 minutes to allow the flavors of the spices to fully infuse the jam;
[0037] S5. Secondary cooking
[0038] Remove cloves, cinnamon, peppercorns and liquorice, leaving the jam, add rose flowers and wolfberries, and continue to simmer for 10 minutes until the jam is thick and drips slowly when lifted with a spoon;
[0039] S6. Add honey and bottle
[0040] Turn off the heat, wait for the jam to cool slightly, add honey and stir evenly, prepare clean glass bottles, sterilize them with boiling water in advance, dry them and put the cooked jam into the glass bottles while they are still hot, seal them immediately after filling, and place them upside down for 20 minutes to ensure that the air in the bottle is discharged and a vacuum seal is formed. After the jam has cooled completely, place it upright and store it in a cool and dry place.
[0041] In step S6, honey needs to be added at a temperature of 80°C during the honey bottling. The white sugar in the initial cooking in step S3 can be replaced with an equal amount of brown sugar to increase the color and sweetness of the jam. The honey in step S6 includes acacia honey or jujube honey. The glass bottles in step S6 need to be preheated in an oven at 100°C for 10 minutes before use to ensure that there is no residual moisture in the bottle. After the sealed glass bottles in step S6 are inverted for 20 minutes, they can be directly placed in cold water for rapid cooling to accelerate the solidification of the jam. When bottling in step S6, a thin layer of vegetable oil can be covered on the surface of the jam to isolate it from the air and further extend the shelf life.
[0042] Example 2
[0043] The embodiment of the present invention provides a method for preparing jam with long-term preservation effect, which specifically comprises the following steps:
[0044] S1. Raw material preparation
[0045] 4 parts of cloves, 5 parts of cinnamon, 6 parts of licorice, 1.5 parts of pepper, 12 parts of ginger, 550 parts of strawberries, 330 parts of white sugar, 9 parts of lemon juice, 14 parts of roses, 15 parts of wolfberries, 220 parts of mulberries, 55 parts of lotus seeds, and 59 parts of honey;
[0046] S2. Raw material cleaning
[0047] Wash the strawberries, remove the stems, and cut into small pieces. Wash the mulberries and remove impurities. Soak the lotus seeds in advance, peel and core them. Cut the ginger into thin strips. Rinse the rose and wolfberry with water, drain and set aside. Set aside the lemon juice.
[0048] S3. First cooking
[0049] Put the chopped strawberries, mulberries, lotus seeds, ginger, lemon juice and sugar into a large pot, mix well, heat over medium heat, stir constantly to prevent sticking, bring to a boil then turn to low heat and continue cooking for 30 minutes until the jam begins to thicken;
[0050] S4. Add spices
[0051] While the jam is cooking, add cloves, cinnamon, peppercorns, and liquorice and continue to simmer for 10 minutes to allow the flavors of the spices to fully infuse the jam;
[0052] S5. Secondary cooking
[0053] Remove cloves, cinnamon, peppercorns and liquorice, leaving the jam, add rose flowers and wolfberries, and continue to simmer for 10 minutes until the jam is thick and drips slowly when lifted with a spoon;
[0054] S6. Add honey and bottle
[0055] Turn off the heat, wait for the jam to cool slightly, add honey and stir evenly, prepare clean glass bottles, sterilize them with boiling water in advance, dry them and put the cooked jam into the glass bottles while they are still hot, seal them immediately after filling, and place them upside down for 20 minutes to ensure that the air in the bottle is discharged and a vacuum seal is formed. After the jam has cooled completely, place it upright and store it in a cool and dry place.
[0056] In step S6, honey needs to be added at a temperature of 83°C during the honey bottling. The white sugar in the initial cooking in step S3 can be replaced with an equal amount of brown sugar to increase the color and sweetness of the jam. The honey in step S6 includes acacia honey or jujube honey. The glass bottles in step S6 need to be preheated in an oven at 100°C for 10 minutes before use to ensure that there is no residual moisture in the bottle. After the sealed glass bottles in step S6 are inverted for 20 minutes, they can be directly placed in cold water for rapid cooling to accelerate the solidification of the jam. When bottling in step S6, a thin layer of vegetable oil can be covered on the surface of the jam to isolate it from the air and further extend the shelf life.
[0057] Example 3
[0058] The embodiment of the present invention provides a method for preparing jam with long-term preservation effect, which specifically comprises the following steps:
[0059] S1. Raw material preparation
[0060] 5 parts of cloves, 6 parts of cinnamon, 8 parts of licorice, 2 parts of pepper, 14 parts of ginger, 600 parts of strawberries, 360 parts of white sugar, 12 parts of lemon juice, 18 parts of roses, 20 parts of wolfberries, 240 parts of mulberries, 60 parts of lotus seeds, and 68 parts of honey;
[0061] S2. Raw material cleaning
[0062] Wash the strawberries, remove the stems, and cut into small pieces. Wash the mulberries and remove impurities. Soak the lotus seeds in advance, peel and core them. Cut the ginger into thin strips. Rinse the rose and wolfberry with water, drain and set aside. Set aside the lemon juice.
[0063] S3. First cooking
[0064] Put the chopped strawberries, mulberries, lotus seeds, ginger, lemon juice and sugar into a large pot, mix well, heat over medium heat, stir constantly to prevent sticking, bring to a boil then turn to low heat and continue cooking for 30 minutes until the jam begins to thicken;
[0065] S4. Add spices
[0066] While the jam is cooking, add cloves, cinnamon, peppercorns, and liquorice and continue to simmer for 10 minutes to allow the flavors of the spices to fully infuse the jam;
[0067] S5. Secondary cooking
[0068] Remove cloves, cinnamon, peppercorns and liquorice, leaving the jam, add rose flowers and wolfberries, and continue to simmer for 10 minutes until the jam is thick and drips slowly when lifted with a spoon;
[0069] S6. Add honey and bottle
[0070] Turn off the heat, wait for the jam to cool slightly, add honey and stir evenly, prepare clean glass bottles, sterilize them with boiling water in advance, dry them and put the cooked jam into the glass bottles while they are still hot, seal them immediately after filling, and place them upside down for 20 minutes to ensure that the air in the bottle is discharged and a vacuum seal is formed. After the jam has cooled completely, place it upright and store it in a cool and dry place.
[0071] In step S6, honey needs to be added at a temperature of 85°C during the honey bottling. The white sugar in the initial cooking in step S3 can be replaced with an equal amount of brown sugar to increase the color and sweetness of the jam. The honey in step S6 includes acacia honey or jujube honey. The glass bottles in step S6 need to be preheated in an oven at 100°C for 10 minutes before use to ensure that there is no residual moisture in the bottle. After the sealed glass bottles in step S6 are inverted for 20 minutes, they can be directly placed in cold water for rapid cooling to accelerate the solidification of the jam. When bottling in step S6, a thin layer of vegetable oil can be covered on the surface of the jam to isolate it from the air and further extend the shelf life.
[0072] Cloves have natural antimicrobial and antioxidant properties that can help extend the shelf life of foods. Cinnamon not only adds flavor to jams, but also has antimicrobial and preservative properties. Licorice has a sweet taste and can be used as a natural sweetener, but it also has preservative properties. Sichuan peppercorns have strong antimicrobial properties and can inhibit the growth of microorganisms. Ginger has antioxidant and antibacterial properties that help preserve the freshness of jams. Rose flowers are rich in antioxidants and can help extend the shelf life of foods.
[0073] Example 1
[0074] project Value / Situation Save time 12 months Nutritional Value Rich in vitamin C, vitamin E, anthocyanins and various minerals, especially calcium, magnesium and iron. Loss of nutrients Compared to traditional methods, vitamin C loss is reduced by 15%, and there are no additives that cause mineral loss. Taste Delicate and smooth, with rich fruity aroma and moderate sweetness. Color Bright red, even and translucent.
[0075] Example 2
[0076]
[0077]
[0078] Example 3
[0079] project Value / Situation Save time 16 months Nutritional Value High content of polyphenols, beta-carotene and various phytonutrients. Loss of nutrients Vitamin C loss is reduced by 25%, no chemical additives, and minerals are well retained. Taste The taste is rich and the sweetest, with prominent flavors of spices and honey. Color Deep purple with a glossy honey hue.
[0080] The jam preparation methods of the three embodiments not only effectively extend the storage time of the jam, but also perform well in maintaining and increasing nutrients, while providing a rich and delicate taste and bright and attractive color, and are a healthier and more delicious way of making jam.
[0081] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A method for preparing jam with long-term preservation effect, characterized in that: The specific steps include: S1. Raw material preparation 3-5 parts of cloves, 3-6 parts of cinnamon, 4-8 parts of licorice, 1-2 parts of pepper, 10-14 parts of ginger, 500-600 parts of strawberries, 300-360 parts of white sugar, 6-12 parts of lemon juice, 10-18 parts of roses, 10-20 parts of wolfberries, 200-240 parts of mulberries, 50-60 parts of lotus seeds, and 50-68 parts of honey; S2. Raw material cleaning Wash the strawberries, remove the stems, and cut into small pieces. Wash the mulberries and remove impurities. Soak the lotus seeds in advance, peel and core them. Cut the ginger into thin strips. Rinse the rose and wolfberry with water, drain and set aside. Set aside the lemon juice. S3. First cooking Put the chopped strawberries, mulberries, lotus seeds, ginger, lemon juice and sugar into a large pot, mix well, heat over medium heat, stir constantly to prevent sticking, bring to a boil then turn to low heat and continue cooking for 30 minutes until the jam begins to thicken; S4. Add spices While the jam is cooking, add cloves, cinnamon, peppercorns, and liquorice and continue to simmer for 10 minutes to allow the flavors of the spices to fully infuse the jam; S5. Secondary cooking Remove cloves, cinnamon, peppercorns and liquorice, leaving the jam, add rose flowers and wolfberries, and continue to simmer for 10 minutes until the jam is thick and drips slowly when lifted with a spoon; S6. Add honey and bottle Turn off the heat, wait for the jam to cool slightly, add honey and stir evenly, prepare clean glass bottles, sterilize them with boiling water in advance, dry them and put the cooked jam into the glass bottles while they are still hot, seal them immediately after filling, and place them upside down for 20 minutes to ensure that the air in the bottle is discharged and a vacuum seal is formed. After the jam has cooled completely, place it upright and store it in a cool and dry place.
2. The method for preparing jam with long-term preservation effect according to claim 1, characterized in that: In the step S6 of adding honey and bottling, honey needs to be added at a temperature of 80-85°C.
3. The method for preparing jam with long-term preservation effect according to claim 1, characterized in that: The white sugar in the initial cooking in step S3 can be replaced by an equal amount of brown sugar to increase the color and sweetness of the jam.
4. The method for preparing jam with long-term preservation effect according to claim 1, characterized in that: The honey in the bottling step S6 includes acacia honey or jujube honey.
5. The method for preparing jam with long-term preservation effect according to claim 1, characterized in that: The glass bottles in the honey-adding bottling step S6 need to be preheated in an oven at 100° C. for 10 minutes before use.
6. The method for preparing jam with long-term preservation effect according to claim 1, characterized in that: In the step S6, after the sealed glass bottle is inverted for 20 minutes, it can be directly put into cold water for rapid cooling.
7. The method for preparing jam with long-term preservation effect according to claim 1, characterized in that: When adding honey and bottling in step S6, a thin layer of vegetable oil can be covered on the surface of the jam.