CN101301041A - Method for producing and processing strawberry jam - Google Patents

Abstract

The present invention provides a processing method of a strawberry jam, providing the strawberry jam keeping color, smell, taste and nutrition by working procedures of raw material selecting, cleaning, preparing, heating-concentrating, canning and sealing, sterilizing and cooling, resolving the difficulties of short storage time of strawberry, color changing and putrefying in a short time.

Description

A kind of making processing method of strawberry jam

Technical field

The present invention relates to the making processing method of a kind of processing method of jam, particularly a kind of strawberry jam.

Background technology

In fruit, strawberry is storage tolerance least, and the short time variable color will be taken place rotted.Therefore, the developing strawberry process technology just becomes the value-added main path of strawberry, and I develop a kind of making processing method of strawberry jam through groping for a long time.

Summary of the invention

The objective of the invention is for people provide a kind of strawberry jam that keeps color, smell and taste and nutrition, its specific process is as follows:

1. select materials and choose pericarp surface light red or redness, local flavor is normal, pectin and tartaric acid content height, and eight fens maturations of fruit, the fresh fruit that does not have to go rotten processes raw material as jam.

2. clean raw material is packed in the basket, in big pond,, clean impurity such as silt, remove carpopodium, sepal immediately and be not suitable for processed fruit through flowing water flushing 3～5 minutes.And taking-up drains water droplet.

3. preparation is in the rear heating of ratio batching of 40 kilograms of strawberries, 40 kilograms of granulated sugar, citric acid 120 grams, sorbic acid 30 grams.

4. heating concentrates strawberry is put into jacketed pan, and adds the granulated sugar of half, and thermoplastic notes wanting diligent the stirring in order to avoid the bottom of a pan is charred.After mixing thoroughly, add again remaining granulated sugar and citric acid, sorbic acid etc.Continue heating with 2.5～3kgf/ square centimeter vapour pressure, reach more than 65% to soluble solid, when the sauce temperature reaches 98～102 ℃, stop heating, get a jam to plate glass, wandering opening is the standard of taking the dish out of the pot, and under agitation divides tank filling.

Tinning sealing will more than boil jam and pack in the glass jar of 454 gram dresses of sterilization, should stir during packing, every pot of sauce should install as early as possible.Screw cover while hot, every jar of sauce temperature must not be lower than 85 ℃.

6. the glass jar after the sterilization cooling is sealed should boil in boiling water 5～10 minutes, and segmentation immediately is cooled to below 30 ℃ then.In the whole process, material is directly contacted with metals such as iron, copper.

The strawberry jam of producing by this method is aubergine or bronzing, and color is even, glossy degree; The total reducing sugar amount is not less than 57%, and soluble solid is not less than 65% (with dioptrometer); The sauce body is thick, and maintaining part schizocarp piece is wandering slowly, the crystallization of sugar-free, no carpopodium and sepal; Have the due local flavor of canned strawberry, do not have burnt burning and peculiar smell.

The specific embodiment

1. select materials and choose pericarp surface light red or redness, local flavor is normal, pectin and tartaric acid content height, and eight fens maturations of fruit, the fresh fruit that does not have to go rotten processes raw material as jam.

2. clean raw material is packed in the basket, in big pond,, clean impurity such as silt, remove carpopodium, sepal immediately and be not suitable for processed fruit through flowing water flushing 3～5 minutes.And taking-up drains water droplet.

3. preparation is in the rear heating of ratio batching of 40 kilograms of strawberries, 40 kilograms of granulated sugar, citric acid 120 grams, sorbic acid 30 grams.4. heating concentrates strawberry is put into jacketed pan, and adds the granulated sugar of half, and thermoplastic notes wanting diligent the stirring in order to avoid the bottom of a pan is charred.After mixing thoroughly, add again remaining granulated sugar and citric acid, sorbic acid etc.Continue heating with 2.5～3kgf/ square centimeter vapour pressure, reach more than 65% to soluble solid, when the sauce temperature reaches 98～102 ℃, stop heating, get a jam to plate glass, wandering opening is the standard of taking the dish out of the pot, and under agitation divides tank filling.

Tinning sealing will more than boil jam and pack in the glass jar of 454 gram dresses of sterilization, should stir during packing, every pot of sauce should install as early as possible.Screw cover while hot, every jar of sauce temperature must not be lower than 85 ℃.

6. the glass jar after the sterilization cooling is sealed should boil in boiling water 5～10 minutes, and segmentation immediately is cooled to below 30 ℃ then.In the whole process, material is directly contacted with metals such as iron, copper.

Claims (6)

1. select materials and choose pericarp surface light red or redness, local flavor is normal, pectin and tartaric acid content height, and eight fens maturations of fruit, the fresh fruit that does not have to go rotten processes raw material as jam.

2. clean raw material is packed in the basket, in big pond,, clean impurity such as silt, remove carpopodium, sepal immediately and be not suitable for processed fruit through flowing water flushing 3～5 minutes.And taking-up drains water droplet.

3. preparation is in the rear heating of ratio batching of 40 kilograms of strawberries, 40 kilograms of granulated sugar, citric acid 120 grams, sorbic acid 30 grams.

4. heating concentrates strawberry is put into jacketed pan, and adds the granulated sugar of half, and thermoplastic notes wanting diligent the stirring in order to avoid the bottom of a pan is charred.After mixing thoroughly, add again remaining granulated sugar and citric acid, sorbic acid etc.Continue heating with 2.5～3kgf/ square centimeter vapour pressure, reach more than 65% to soluble solid, when the sauce temperature reaches 98～102 ℃, stop heating, get a jam to plate glass, wandering opening is the standard of taking the dish out of the pot, and under agitation divides tank filling.

Tinning sealing will more than boil jam and pack in the glass jar of 454 gram dresses of sterilization, should stir during packing, every pot of sauce should install as early as possible.Screw cover while hot, every jar of sauce temperature must not be lower than 85 ℃.

6. the glass jar after the sterilization cooling is sealed should boil in boiling water 5～10 minutes, and segmentation immediately is cooled to below 30 ℃ then.In the whole process, material is directly contacted with metals such as iron, copper.