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Hawthorn fruit can

A technology of hawthorn and canned food, applied in the direction of preserving fruits/vegetables with sugar, can solve the problems of loss of nutrients, single raw materials, danger to life, etc., and achieve the effect of satisfying edible food and health care, simple production method, and avoiding troubles

Inactive Publication Date: 2013-03-27
DALIAN KANGYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing canned hawthorn has single raw materials and single nutrition; second, the sterilization method causes many cracks in the finished product, high energy consumption, and loss of nutrition
The canned hawthorn in syrup on the existing market all has the hawthorn skin, and its taste is not good, and when young children, the elderly and patients eat, they are often stuck in the throat by the hawthorn skin, which brings life danger and brings harm to consumers. a lot of trouble
Consumers often want to peel off the skin of hawthorn, which is not only very difficult, but also troublesome, which brings great confusion to consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Example 1 A canned hawthorn prepared by the following steps: 1) put the washed hawthorn in boiling water, take it out after the skin changes color, cool to room temperature, and peel off the skin; 2) remove the hawthorn core and fruit 3) Put it in a pot, add water and white sugar and boil until the color of the syrup is bright red; 4) Put it in a can, seal it and let it stand for 10-20 minutes before cooling to room temperature. The mass percentages of water and white granulated sugar in step 3) are 80% and 20% respectively.

Embodiment 2

[0014] Example 2 A canned hawthorn prepared by the following steps: 1) put the washed hawthorn in boiling water, take it out after the skin changes color, cool to room temperature, and peel off the skin; 2) remove the hawthorn core and fruit 3) Put it in a pot, add water and white sugar and boil until the color of the syrup is bright red: 4) Put it in a can, seal it and let it stand for 10-20 minutes before cooling to room temperature. The mass percentages of water and white granulated sugar in step 3) are 80% and 15% respectively. The canned hawthorn also contains 5% citric acid by mass percentage.

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PUM

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Abstract

The invention discloses a hawthorn fruit can. The preparation method of the hawthorn fruit can comprises the following steps: 1, cleaning hawthorn fruits, putting the cleaned hawthorn fruits into boiling water, taking out after the skins of the color of the hawthorn fruits changes, cooling to normal temperature, and stripping the skins of the hawthorn fruits; 2, removing the stones and the stalks of the hawthorn fruits, and cleaning by clear water; 3, putting the hawthorn fruits in a boiler, adding water and white granulated sugar, and boiling until the obtained syrup is bright red in color; and 4, filling the hawthorn fruits into a pot, sealing the pot, and allowing the pot containing the hawthorn fruits to stand for 10-20min in order to cool to room temperature. The hawthorn fruit can has the advantages of fine mouthfeel because of no hawthorn fruit skins, possessing of the original color, fragrance and taste of the hawthorn fruits, sourness, sweetness, tastiness, abundant nutrition, avoiding of the puzzles brought by the skins of the hawthorn fruits, simple making method, suitableness for the systematized factory production, and satisfying of the purposes comprising delicious food eating and healthcare of consumers.

Description

technical field [0001] The invention relates to the field of food, in particular to canned hawthorn. Background technique [0002] Hawthorn is a nutritious fruit, which has the functions of appetizing and lowering blood lipids. People use it in various ways, but canned hawthorn is still the most. The existing canned hawthorn has single raw materials and single nutrition; second, the sterilization method causes many cracks in the finished product, high energy consumption and loss of nutrition. The canned hawthorn in syrup on the existing market all has the hawthorn skin, and its taste is not good, and when young children, the elderly and patients eat, they are often stuck in the throat by the hawthorn skin, which brings life danger and brings harm to consumers. Come a lot of trouble. Consumers often want to peel off the skin of hawthorn, which is not only very difficult, but also troublesome, which brings great confusion to consumers. Contents of the invention [0003] I...

Claims

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Application Information

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IPC IPC(8): A23B7/08
Inventor 于晓艳蔡亮民蔡微王博初树竹
Owner DALIAN KANGYUAN FOOD
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