CN101133782A - Method for manufacturing strawberry jam - Google Patents
Method for manufacturing strawberry jam Download PDFInfo
- Publication number
- CN101133782A CN101133782A CNA2007100260795A CN200710026079A CN101133782A CN 101133782 A CN101133782 A CN 101133782A CN A2007100260795 A CNA2007100260795 A CN A2007100260795A CN 200710026079 A CN200710026079 A CN 200710026079A CN 101133782 A CN101133782 A CN 101133782A
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- strawberry
- pot
- citric acid
- preparation
- granulated sugar
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- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a preparation method of strawberry jam. It is made up by using 80-100kg of strawberry, 110-115kg of granulated sugar and 0.3kg of citric acid. Said strawberry jam not only contains nutrient components of vitamins and amino acids, etc., but also contains mineral elements of calcium, phosphorus and iron, etc.
Description
Technical field
The present invention relates to a kind of preparation method of strawberry jam.
Background technology
At present, nutrition is very close with long-lived relation.Equally bad at ordinary times, influence healthyly, shorten life-span of people.Nutrition and disease also are closely-related.If malnutritive, disease is easy to take place, and improves nutrition, and opposing is strengthened, and ill being easy to fully recovered.With the nutritive validity of diet keep and promote healthy, thereby reach the purpose of prevention and treatment disease, this understanding being accepted more and more widely by people.With its with the money flower aspect medical, not as good as improving from diet, the curative effect tonic beverage arises at the historic moment for this reason, and obtains development at full speed.
Summary of the invention
The preparation method that the purpose of this invention is to provide a kind of strawberry jam, it is the strawberry jam that utilizes strawberry to make for raw material, contains outside the nutritional labelings such as vitamin, amino acid, also contains mineral elements such as calcium, phosphorus, iron.Strawberry has hypotensive, anti-aging effects all has certain curative effect to preventing and treating atherosclerotic, high cholesterol, coronary heart disease, anemia, leukaemia, cerebral hemorrhage, hemorrhoid etc.
Technical scheme of the present invention is: a kind of preparation method of strawberry jam is made up of strawberry, granulated sugar, citric acid, and the proportioning of its each component is:
Strawberry 80-100kg granulated sugar 110-115kg
Citric acid 0.3kg
Wherein citric acid plays freezing action.
Its preparation method: 1) take by weighing raw material for standby;
2) strawberry is poured into circulating water and soaks after 3-5 minute, be sub-packed in a small amount in the porose basket and eluriate totally,
Twist and remove base of a fruit handle, Ex-all calyx leaf;
3) strawberry is gone into pot, add water and open moderate heat and began to boil 20 minutes, become thick;
4) add citric acid, white granulated sugar again, with air pressure 2.5-3kg/cm
2Be heated to the solid shape of solubility
Thing is stopped the supple of gas or steam at 66.5%-67% and is taken the dish out of the pot;
5) every pot of sauce requirement was adorned and has been advisable in 20 minutes, handled tinning from raw material, forbade and Fe, Cu
Etc. Metal Contact, in order to avoid variable color, temperature should be more than 85 ℃ when sealing.
6) with the Cans sterilization, the segmentation cooling.
Owing to adopt technique scheme, can make this strawberry jam have the fragrant of fresh grass poison, fruity is dense.The taste sour and sweet palatability is superior desirable quality.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1
Strawberry 80kg granulated sugar 110kg
Citric acid 0.3kg
Its preparation method: pour strawberry into the circulating water immersion after 3-5 minute, be sub-packed in a small amount in the porose basket and eluriate totally, the stubborn base of a fruit handle, Ex-all calyx leaf of going; Strawberry is gone into pot, add water and open moderate heat and began to boil 20 minutes, become thick; Add citric acid, white granulated sugar again, with air pressure 2.5-3kg/cm
2The soluble solid that is heated to stop the supple of gas or steam at 66.5%-67% and take the dish out of the pot; Every pot of sauce requirement was adorned and has been advisable in 20 minutes, handled tinning from raw material, forbade and Metal Contact such as Fe, Cu, in order to avoid variable color, temperature should be more than 85 ℃ when sealing.With the Cans sterilization, the segmentation cooling.The strawberry jam fruity that makes is dense, the taste sour and sweet palatability.
Embodiment 2
Strawberry 100kg granulated sugar 115kg
Citric acid 0.3kg
Its preparation method: pour strawberry into the circulating water immersion after 3-5 minute, be sub-packed in a small amount in the porose basket and eluriate totally, the stubborn base of a fruit handle, Ex-all calyx leaf of going; Strawberry is gone into pot, add water and open moderate heat and began to boil 20 minutes, become thick; Add citric acid, white granulated sugar again, with air pressure 2.5-3kg/cm
2The soluble solid that is heated to stop the supple of gas or steam at 66.5%-67% and take the dish out of the pot; Every pot of sauce requirement was adorned and has been advisable in 20 minutes, handled tinning from raw material, forbade and Metal Contact such as Fe, Cu, in order to avoid variable color, temperature should be more than 85 ℃ when sealing.With the Cans sterilization, the segmentation cooling.The strawberry jam fruity that makes is dense, the taste sour and sweet palatability.
Claims (2)
1. the preparation method of a strawberry jam, it is made up of strawberry, granulated sugar, citric acid, it is characterized in that: the proportioning of its each component is:
Strawberry 80-100kg granulated sugar 110-115kg
Citric acid 0.3kg
2. the preparation method of a kind of strawberry jam according to claim 1 is characterized in that:
Its preparation method: 1) take by weighing raw material for standby;
2) strawberry is poured into circulating water and soak after 3-5 minute, be sub-packed in a small amount in the porose basket and eluriate totally, twist and remove base of a fruit handle, Ex-all calyx leaf;
3) strawberry is gone into pot, add water and open moderate heat and began to boil 20 minutes, become thick;
4) add citric acid, white granulated sugar again, with air pressure 2.5-3kg/cm
2The soluble solid that is heated to stop the supple of gas or steam at 66.5%-67% and take the dish out of the pot;
5) every pot of sauce requirement was adorned and has been advisable in 20 minutes, handled tinning from raw material, forbade and Metal Contact such as Fe, Cu, in order to avoid variable color, temperature should be more than 85 ℃ when sealing.
6) with the Cans sterilization, the segmentation cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100260795A CN101133782A (en) | 2007-08-19 | 2007-08-19 | Method for manufacturing strawberry jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100260795A CN101133782A (en) | 2007-08-19 | 2007-08-19 | Method for manufacturing strawberry jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101133782A true CN101133782A (en) | 2008-03-05 |
Family
ID=39158253
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100260795A Pending CN101133782A (en) | 2007-08-19 | 2007-08-19 | Method for manufacturing strawberry jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101133782A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BG1503U1 (en) * | 2011-07-19 | 2011-11-30 | "Оберон-Х" Оод | Composition of a food product with expressed immunity-stimulating effect |
| CN103027278A (en) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | Strawberry jam and preparation method thereof |
| CN105614795A (en) * | 2016-01-07 | 2016-06-01 | 哈尔滨伟平科技开发有限公司 | Making method of strawberry health jam |
| CN105876709A (en) * | 2016-05-05 | 2016-08-24 | 安徽龙王山农业股份有限公司 | Nourishing strawberry jam and manufacturing method thereof |
| CN107536013A (en) * | 2017-10-11 | 2018-01-05 | 安徽晟鑫农业科技发展有限公司 | A kind of wax gourd strawberry jam |
| CN107549734A (en) * | 2017-10-19 | 2018-01-09 | 广西民族大学 | A kind of canned strawberry jam |
| CN107736595A (en) * | 2017-11-01 | 2018-02-27 | 雅安雅莓种植专业合作社 | A kind of preparation method of strawberry jam |
-
2007
- 2007-08-19 CN CNA2007100260795A patent/CN101133782A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BG1503U1 (en) * | 2011-07-19 | 2011-11-30 | "Оберон-Х" Оод | Composition of a food product with expressed immunity-stimulating effect |
| CN103027278A (en) * | 2013-01-15 | 2013-04-10 | 郑海鸿 | Strawberry jam and preparation method thereof |
| CN105614795A (en) * | 2016-01-07 | 2016-06-01 | 哈尔滨伟平科技开发有限公司 | Making method of strawberry health jam |
| CN105876709A (en) * | 2016-05-05 | 2016-08-24 | 安徽龙王山农业股份有限公司 | Nourishing strawberry jam and manufacturing method thereof |
| CN107536013A (en) * | 2017-10-11 | 2018-01-05 | 安徽晟鑫农业科技发展有限公司 | A kind of wax gourd strawberry jam |
| CN107549734A (en) * | 2017-10-19 | 2018-01-09 | 广西民族大学 | A kind of canned strawberry jam |
| CN107736595A (en) * | 2017-11-01 | 2018-02-27 | 雅安雅莓种植专业合作社 | A kind of preparation method of strawberry jam |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080305 |