Peppery taste haw thorn product

Abstract

A hot haw food is prepared from fresh haw through removing kernel, washing, softening by steam for 3-8 min, immersing in sugar solution under vacuum for 15-17 hr, dripdrying, proportionally mixing it with chili powder, and baking. Its advantages are proper sour taste, less sugar content, and long storage time.

Description

technical field [0001] The invention relates to food, which is a spicy hawthorn product. Background technique [0002] The nutritional value of hawthorn is well known, and there are many types of products made from hawthorn. Usually, when making hawthorn food, manufacturers mainly consider the taste of hawthorn when it is accepted by people, and the impact of additives during manufacturing on the nutritional value of hawthorn. Due to the high acidity of hawthorn, usually when making hawthorn food, it is mainly seasoned with sugar, and adding sugar to hawthorn will only have a good effect on the taste and will not cause other adverse effects. Since a large amount of sugar is added to traditional hawthorn products, for patients with some diseases, the intake of sugar needs to be strictly controlled, which also limits the consumption of hawthorn products. A low-sugar hawthorn product has been trial-produced in this field. Although it limits the amount of sugar eaten by the eat...

AI Technical Summary

Problems solved by technology

Because traditional hawthorn products add a lot of sugar, for patients with some diseases, the intake of sugar needs to be strictly controlled, which also limits the consumption of hawthorn products

A low-sugar hawthorn product has been trial-produced in this field. Although it limits the amount of sugar eaten by the eater, there are still many deficiencies: preservatives need to be added in the production, which is easy to cause harm to the human body; the sweetness is insufficient and the acidity rises; Poor antioxidant capacity, short shelf life, etc.