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Red jujube jam and preparation method thereof

A technology of jujube jam and jujube, which is applied in food preparation, application, food science, etc., can solve the problems of high calorie content of peanut butter and unfavorable health, and achieve the effects of unique taste, wide edible range, and simple and easy-to-operate preparation method

Inactive Publication Date: 2016-04-06
赖婷婷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Many people like to dip certain sauces, especially jams, when eating Western-style dim sum or Chinese-style dim sum. The existing peanut butter has high calories, which is not conducive to health.

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0014] The jujube jam of the present invention comprises the following components in parts by weight: 20 parts of carrots, 50 parts of red dates, 5 parts of white sugar, 0.5 parts of coagulant and 0.5 parts of citric acid.

[0015] The invention also discloses a preparation method of jujube jam, comprising the following steps:

[0016] (1) Wash and peel the carrots and cut them into carrot slices with a thickness of 0.5cm. Boil the carrot slices in boiling water for 4-5 minutes, remove them and beat them twice with a beater to make carrot sauce;

[0017] (2) Wash and soak the red dates for 12 hours, then put the soaked red dates into water and boil for 5 minutes, then remove them immediately, put them into water again and boil them for 30 minutes, then remove them, knead the removed red dates into jujube paste, and remove the skin and jujube stones;

[0018] (3) Add white granulated sugar to water, boil and dissolve, and make a sugar solution with a soluble solid content of 7...

Embodiment 2

[0021] The jujube jam of the present invention comprises the following components in parts by weight: 30 parts of carrots, 60 parts of red dates, 10 parts of white sugar, 1 part of coagulant and 1 part of citric acid.

[0022] The invention also discloses a preparation method of jujube jam, comprising the following steps:

[0023] (1) Wash and peel the carrots and cut them into carrot slices with a thickness of 0.5cm. Boil the carrot slices in boiling water for 4-5 minutes, remove them and beat them twice with a beater to make carrot sauce;

[0024] (2) Wash and soak the red dates for 12 hours, then put the soaked red dates into water and boil for 5 minutes, then remove them immediately, put them into water again and boil them for 30 minutes, then remove them, knead the removed red dates into jujube paste, and remove the skin and jujube stones;

[0025] (3) Add white granulated sugar to water, boil and dissolve, and make a sugar solution with a soluble solid content of 70%; ...

Embodiment 3

[0028] The jujube jam of the present invention comprises the following components in parts by weight: 22 parts of carrots, 51 parts of red dates, 6 parts of white sugar, 0.55 parts of coagulant and 0.6 parts of citric acid.

[0029] The invention also discloses a preparation method of jujube jam, comprising the following steps:

[0030] (1) Wash and peel the carrots and cut them into carrot slices with a thickness of 0.5cm. Boil the carrot slices in boiling water for 4-5 minutes, remove them and beat them twice with a beater to make carrot sauce;

[0031] (2) Wash and soak the red dates for 12 hours, then put the soaked red dates into water and boil for 5 minutes, then remove them immediately, put them into water again and boil them for 30 minutes, then remove them, knead the removed red dates into jujube paste, and remove the skin and jujube stones;

[0032] (3) Add white granulated sugar to water, boil and dissolve, and make a sugar solution with a soluble solid content of ...

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PUM

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Abstract

The invention discloses red jujube jam. The red jujube jam comprises the following components: carrot, red jujube, white granulated sugar, a coagulator and citric acid. The components of the red jujube jam are natural and easy to get, so that the taste is unique and the eating range is wide; and the preparation method is simple and easy to operate.

Description

technical field [0001] The present invention relates to a jam. Background technique [0002] Many people like to dip certain sauces, especially jams, when eating Western-style dim sum or Chinese-style dim sum. The existing peanut butter has high calories, which is not conducive to health. Contents of the invention [0003] Purpose of the invention: the purpose of the invention is to solve the deficiencies in the prior art, providing a kind of jujube jam and a preparation method thereof. [0004] Technical solution: a red date jam according to the present invention comprises the following components in parts by weight: 20-30 parts of carrots, 50-60 parts of red dates, 5-10 parts of white sugar, 0.5-1 part of coagulant and citric acid 0.5~1 part. [0005] Further, 22-28 parts of carrots, 51-57 parts of red dates, 6-9 parts of white sugar, 0.55-0.9 parts of coagulant and 0.6-0.9 parts of citric acid. [0006] The invention also discloses a preparation method of jujube jam,...

Claims

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Application Information

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IPC IPC(8): A23L1/064
Inventor 赖婷婷
Owner 赖婷婷
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