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Pumpkin sauce and preparation method thereof

The technology of pumpkin jam and pumpkin puree is applied in the field of food and its processing, which can solve the problems that jam cannot meet the requirements of diversification, jam variety, nutrition, and single taste, etc., and achieve the effects of enhancing appetite, improving immunity and enriching nutrition.

Inactive Publication Date: 2013-10-16
启东市艺杰工艺品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing jam varieties, nutrition, and taste are relatively simple. With the gradual improvement of people's living standards, people's demand for food nutrition and diversification is also gradually increasing. The existing jam has gradually been unable to meet people's diverse needs. Jams with taste, nutrition and health benefits have been gradually accepted and loved by consumers

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0015] The invention provides a pumpkin sauce, which comprises the following raw materials: 20 parts of pumpkin puree, 15 parts of jujube puree, 20 parts of carrot puree, 10 parts of tomato juice, 16 parts of sucrose and 5 parts of water.

[0016] A preparation method of the above-mentioned pumpkin sauce, comprising the steps of making:

[0017] (1) Take the pumpkin, wash and peel it, steam it until soft, take the red date, wash and remove the core and steam it until soft, take the carrot, wash and steam it until soft, grind the steamed pumpkin, red dates and carrots into mud and mix them for later use;

[0018] (2) Wash and peel the tomatoes and put them in a juicer to extract the juice;

[0019] (3) Mix pumpkin puree, jujube puree, carrot puree, tomatoes, sweetener and water according to the components and mix thoroughly to prepare pumpkin sauce;

[0020] (4) After filling and capping the pumpkin paste, put it in 100°C water for 15-20 minutes to sterilize, and it is the fin...

Embodiment 2

[0022] The invention provides a pumpkin sauce, which comprises the following raw materials: 25 parts of pumpkin puree, 20 parts of jujube puree, 25 parts of carrot puree, 15 parts of tomato juice, 18 parts of honey and 10 parts of water.

[0023] A preparation method of the above-mentioned pumpkin sauce, comprising the steps of making:

[0024] (1) Take the pumpkin, wash and peel it, steam it until soft, take the red date, wash and remove the core and steam it until soft, take the carrot, wash and steam it until soft, grind the steamed pumpkin, red dates and carrots into mud and mix them for later use;

[0025] (2) Wash and peel the tomatoes and put them in a juicer to extract the juice;

[0026] (3) Mix pumpkin puree, jujube puree, carrot puree, tomatoes, sweetener and water according to the components and mix thoroughly to prepare pumpkin sauce;

[0027] (4) After filling and capping the pumpkin paste, put it in 100°C water for 15-20 minutes to sterilize, and it is the fini...

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Abstract

The invention discloses a pumpkin sauce. The pumpkin sauce comprises 20-25 parts of minced pumpkin, 15-20 parts of minced red date, 20-25 parts of minced carrot, 10-15 parts of a tomato juice, 16-18 parts of a sweetener and 5-10 parts of water. A preparation method of the pumpkin sauce comprises a step of preparing the minced pumpkin, the minced red date, the minced carrot and the tomato juice, and uniformly mixing the minced pumpkin, the minced jujube, the minced carrot, the tomato juice, the sweetener and water to prepare the pumpkin sauce. The pumpkin sauce has the characteristics of unique taste, abundant nutrition, digestion helping and appetite whetting and has multiple healthcare efficacies, and pumpkins have the functions of summer heat clearing, sugar and lipid lowering, cancer controlling and preventing, immunity enhancing and the like; red date has the efficacies of blood enriching, face nourishing, spleen invigorating and stomach benefiting; carrots contain abundant vitamins and have the efficacies of eyesight improving and immunity enhancing; and tomatoes have the efficacies of appetite whetting, digestion promoting, body fluid production promoting and thirst quenching.

Description

technical field [0001] The invention relates to the field of food and its processing, in particular to a pumpkin sauce and a preparation method of the pumpkin sauce. Background technique [0002] The existing jam varieties, nutrition and taste are relatively simple. With the gradual improvement of people's living standards, people's needs for food nutrition and diversification are also gradually increasing. The existing jams have gradually been unable to meet people's diverse needs, providing unique Jams with rich taste, nutrition and health benefits have gradually been accepted and loved by consumers. SUMMARY OF THE INVENTION [0003] Purpose of the invention: The purpose of the present invention is to provide a kind of pumpkin sauce to meet the more comprehensive nutritional needs of consumers. [0004] Another object of the present invention is to provide a preparation method of pumpkin jam. [0005] Technical scheme: In order to achieve the above purpose, the present...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 茅建娥
Owner 启东市艺杰工艺品有限公司
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