Method for making fruit and vegetable composite jam

A production method, fruit and vegetable technology, applied in food preparation, application, food science and other directions, can solve the problems of single taste, single raw material, incomplete nutrition, etc.

Inactive Publication Date: 2011-05-04
陈德永
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Generally, the raw materials used in the production of sauce are relatively simple, such as soybean paste, peanut butter, t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0005] 1. Formula quantity. 100 kg of carrots, 20 kg of orange peel, 20 kg of white sugar, 0.5 kg of starch, 0.2 kg of citric acid, 0.5 kg of salt, and 0.1 kg of edible preservatives.

[0006] Two, operation.

[0007] 1. Preparation of carrot pulp. Choose red carrots, wash them and put them in 1 / 10000 potassium permanganate solution for disinfection. Drain, cut into slices about 0.5-1 cm thick, and soak in the soaking liquid for 24 hours. The soaking solution is prepared according to the following proportions: 0.5% of 20% active silicic acid sol, 0.5% of phytic acid, 0.2% of zinc gluconate, 1% of ethanol, and 97.8% of water, and stir evenly after mixing.

[0008] Rinse the soaked carrot slices in a running water tank, then put them into a sterilizing pot, and control the temperature at 110-115°C for 12-15 minutes. After cooling, it is processed into a slurry by a beater.

[0009] 2. Dry bark pulp preparation. Soak the oranges in 0.1% hydrochloric acid solution for 15 min...

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PUM

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Abstract

The invention discloses a method for making fruit and vegetable composite jam. The composite jam produced by the method is golden yellow, and has the faint scent of orange, unique flavor, fine and smooth mouthfeel and comprehensive nutrition. The method is implemented by the following technical scheme: preparing raw materials of 100kg of carrot, 20kg of orange peel, 20kg of white granulated sugar, 0.5kg of starch, 0.2kg of citric acid, 0.5kg of table salt and 0.1kg of food preservative; cleaning, disinfecting, draining and slicing red-heart carrot, and soaking in soak solution for 24 hours; sterilizing, and pulping; removing residual pesticide from orange, disinfecting in 1/10,000 potassium permanganate solution, scalding and bleaching, peeling, soaking in 0.1 percent sodium triphosphate solution, scalding in boiling 0.25 percent sodium bicarbonate solution, and pulping; adding water for drink production into the white granulated water, heating for melting, adding various materials according to the weight in the formula, and sterilizing at the temperature of between 105 and 110 DEG C for 20 seconds.

Description

Technical field: [0001] The invention relates to a processing method of fruits and vegetables, more specifically to a method of making compound fruit and vegetable sauce. Background technique: [0002] Generally, the raw materials used in the production of sauce are relatively single, such as soybean paste, peanut butter, tomato sauce, etc., and the edible range is also basically used as a condiment for cooking, with insufficient nutrition and single taste. Invention content: [0003] The purpose of the invention is to overcome the shortcoming of prior art, a kind of new compound sauce production technology is provided. The composite sauce produced by the technical method is golden in appearance, has the fragrance of orange, unique flavor, delicate taste and comprehensive nutrition. [0004] The present invention is realized through the following technical solutions: the raw materials are: 100 kg of carrots, 20 kg of orange peel, 20 kg of white granulated sugar, 0.5 kg of...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L21/10
Inventor 陈德永
Owner 陈德永
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