CN102450371B - Preparation method of haw jelly - Google Patents
Preparation method of haw jelly Download PDFInfo
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- CN102450371B CN102450371B CN 201010516203 CN201010516203A CN102450371B CN 102450371 B CN102450371 B CN 102450371B CN 201010516203 CN201010516203 CN 201010516203 CN 201010516203 A CN201010516203 A CN 201010516203A CN 102450371 B CN102450371 B CN 102450371B
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Abstract
The invention discloses a preparation method of haw jelly, which comprises the steps that: (1) fresh haw fruits without diseases and pests are selected, cleaned by water and dried in the shade; (2) tuckahoe is selected, crushed and filtered in a 200-mesh sieve; (3) raw materials are mixed by the ratio that: 20 portions to 30 portions of water, 25 portions to 30 portions of white sugar, 40 portions to 50 portions of haw, 5 portions to 8 portions of tuckahoe and 1 portion to 2 portions of alum, and put into a boiler to be boiled for 5 minutes to 10 minutes until the pulp is smashed; (4) the mixture continues to be cooked for 20 minutes to 30 minutes while being stirred; and (5) after being cooked, the mixture is naturally cooled to room temperature, condensed into blocks, cut into slips or blocks according to processing or packaging needs, and then packaged. The raw materials of the preparation method of haw jelly are haw and tuckahoe, and the prepared haw jelly not only has the therapeutic value of removing food retention, eliminating indigestion and absorbing clots of haw but also has the medical value of clearing damp and promoting diuresis, tonifying the spleen and stomach, and relieving mental stress of tuckahoe, effectively offsets the side effect of the haw to the stomach, and plays complementary roles.
Description
Technical field
The present invention relates to a kind of preparation method of haw jelly.
Background technology
Haw jelly is the sweets of delicious, gets haw juice, is equipped with white sugar, agar, is frozen into plate.The smooth exquisiteness of mouthfeel, sweet ice-cold good to eat, be a kind of all well and good medicinal food that has.Its sweet ice-cold little acid of distinguishing the flavor of has and disappears long-pendingly, change to stagnate, the food therapy value of the row stasis of blood.But, a defective is but arranged: acid.Too acid, a lot of people are inadaptable, and this greatly reduces the market glamour of haw jelly, and too acid is bad to stomach; If but by processing its tart flavour is removed, then lost again its edibility and medical value.
Poria cocos is commonly called as Yun Ling, Song Ling, Fu spirit, and for colonizing in the fungi plant on the pine roots, shape is as sweet potato, crust pitchy, the inside white or pink.Its protozoa is the dry sclerotia of On Polyporaceae Poria cocos, and multiparasitization is in the root of masson pine or Japanese red pine.Originate in the ground such as Yunnan, Anhui, Hubei, Henan, Sichuan.Ancients claim that Poria cocos is " refreshing medicine " at 4 o'clock, because its effect is very extensive, regardless of the four seasons, with it and various compatibility of drugs, no matter cold, temperature, wind, all diseases that wets can both be brought into play its unique effects.Poria cocos flavor is sweet, light, property flat, be used as medicine have clearing damp and promoting diuresis, the function of beneficial spleen and stomach, antitoxic heart-soothing and sedative.Modern medicine study: Poria cocos can enhanced machine body immunity function, pachymaran has significantly antitumor and protect the liver dirty effect.But cold of insufficiency type essence is sliding or collapse from qi deficiency person avoids clothes.
As from the foregoing, hawthorn has spread effect to stomach, and Poria cocos is to stomach, the equal Yellow Gentian Extract of spleen, if hawthorn and Poria cocos can be made haw jelly together, then Poria cocos can balance out hawthorn to the side effect of stomach, and meeting is so that the haw jelly special taste more is subjected to liking of people.The report that does not have at present this respect.
Summary of the invention
For above-mentioned prior art, the invention provides a kind of method of utilizing hawthorn and Poria cocos to make haw jelly as raw material.
The present invention is achieved by the following technical solutions:
A kind of preparation method of haw jelly, step is as follows:
(1) select fresh, without the Fructus Crataegi of disease and pest, wash and dry in the shade;
(2) choose Poria cocos, pulverize, cross 200 mesh sieves;
(3) mix each raw material in the ratio of 20～30 parts in water, 25～30 parts of white sugar, 40～50 parts of hawthorn, 5～8 parts in Poria cocos, 1～2 part in alum, place pot to boil 5～10 minutes, soft mashed to pulp, mash; Described umber is weight portion;
(4) continue infusion 20～30 minutes, stir while boiling;
(5) infusion complete after, naturally cool to room temperature, condense into piece after the cooling, according to processing or the packing demand be cut into strip or bulk, the packing get final product.
Preferably, the ratio of described each raw material is: 25 parts in water, 28 parts of white sugar, 45 parts of hawthorn, 6 parts in Poria cocos, 1 part in alum.
Preferably, the ratio of described each raw material is: 20 parts in water, 30 parts of white sugar, 40 parts of hawthorn, 8 parts in Poria cocos, 2 parts in alum.
Preferably, the ratio of described each raw material is: 30 parts in water, 25 parts of white sugar, 50 parts of hawthorn, 5 parts in Poria cocos, 1.5 parts in alum.
The raw material of haw jelly of the present invention is hawthorn and Poria cocos, the haw jelly of making, both had the food therapy value that disappearing of hawthorn is long-pending, change stagnates, go the stasis of blood, the medical value that has again the clearing damp and promoting diuresis of Poria cocos, beneficial spleen and stomach, antitoxic heart-soothing and sedative, effectively offset the side effect of hawthorn to stomach, played the effect that brings out the best in each other.
The specific embodiment
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1 makes haw jelly
Step is as follows:
(1) select fresh, without the Fructus Crataegi of disease and pest, wash and dry in the shade;
(2) choose Poria cocos, pulverize, cross 200 mesh sieves;
(3) mix each raw material in the ratio of 25 kilograms in water, 28 kilograms of white sugar, 45 kilograms of hawthorn, 6 kilograms in Poria cocos, 1 kilogram in alum, place pot to boil 5 minutes, soft mashed to pulp, mash; Described umber is weight portion;
(4) continue infusion 20 minutes, stir while boiling;
(5) infusion complete after, naturally cool to room temperature, condense into piece after the cooling, according to processing or the packing demand be cut into strip, the packing get final product.
Embodiment 2 makes haw jelly
Step is as follows:
(1) select fresh, without the Fructus Crataegi of disease and pest, wash and dry in the shade;
(2) choose Poria cocos, pulverize, cross 200 mesh sieves;
(3) mix each raw material in the ratio of 20 kilograms in water, 30 kilograms of white sugar, 40 kilograms of hawthorn, 8 kilograms in Poria cocos, 2 kilograms in alum, place pot to boil 10 minutes, soft mashed to pulp, mash; Described umber is weight portion;
(4) continue infusion 30 minutes, stir while boiling;
(5) infusion complete after, naturally cool to room temperature, condense into piece after the cooling, according to processing or the packing demand be cut into bulk, the packing get final product.
Embodiment 3 makes haw jelly
Step is as follows:
(1) select fresh, without the Fructus Crataegi of disease and pest, wash and dry in the shade;
(2) choose Poria cocos, pulverize, cross 200 mesh sieves;
(3) mix each raw material in the ratio of 30 kilograms in water, 25 kilograms of white sugar, 50 kilograms of hawthorn, 5 kilograms in Poria cocos, 1.5 kilograms in alum, place pot to boil 8 minutes, soft mashed to pulp, mash; Described umber is weight portion;
(4) continue infusion 25 minutes, stir while boiling;
(5) infusion complete after, naturally cool to room temperature, condense into piece after the cooling, according to processing or the packing demand be cut into strip, the packing get final product.
Embodiment 4 makes haw jelly
Step is as follows:
(1) select fresh, without the Fructus Crataegi of disease and pest, wash and dry in the shade;
(2) choose Poria cocos, pulverize, cross 200 mesh sieves;
(3) mix each raw material in the ratio of 22 kilograms in water, 28 kilograms of white sugar, 42 kilograms of hawthorn, 7 kilograms in Poria cocos, 2 kilograms in alum, place pot to boil 10 minutes, soft mashed to pulp, mash; Described umber is weight portion;
(4) continue infusion 25 minutes, stir while boiling;
(5) infusion complete after, naturally cool to room temperature, condense into piece after the cooling, according to processing or the packing demand be cut into bulk, the packing get final product.
Embodiment 5 makes haw jelly
Step is as follows:
(1) select fresh, without the Fructus Crataegi of disease and pest, wash and dry in the shade;
(2) choose Poria cocos, pulverize, cross 200 mesh sieves;
(3) mix each raw material in the ratio of 28 kilograms in water, 26 kilograms of white sugar, 48 kilograms of hawthorn, 6 kilograms in Poria cocos, 1 kilogram in alum, place pot to boil 8 minutes, soft mashed to pulp, mash; Described umber is weight portion;
(4) continue infusion 28 minutes, stir while boiling;
(5) infusion complete after, naturally cool to room temperature, condense into piece after the cooling, according to processing or the packing demand bulk of cutting into inch strips, packing gets final product.
Claims (4)
1. the preparation method of a haw jelly, it is characterized in that: step is as follows:
(1) select fresh, without the Fructus Crataegi of disease and pest, wash and dry in the shade;
(2) choose Poria cocos, pulverize, cross 200 mesh sieves;
(3) weight portion by 20～30 parts in water, 25～30 parts of white sugar, 40～50 parts of hawthorn, 5～8 parts in Poria cocos, 1～2 part in alum mixes each raw material, places pot to boil 5～10 minutes, and is soft mashed to pulp, mashes;
(4) continue infusion 20～30 minutes, stir while boiling;
(5) infusion complete after, naturally cool to room temperature, condense into piece after the cooling, according to processing or the packing demand be cut into strip or bulk, the packing get final product.
2. the preparation method of a kind of haw jelly according to claim 1, it is characterized in that: the weight portion of described each raw material is: 25 parts in water, 28 parts of white sugar, 45 parts of hawthorn, 6 parts in Poria cocos, 1 part in alum.
3. the preparation method of a kind of haw jelly according to claim 1, it is characterized in that: the weight portion of described each raw material is: 20 parts in water, 30 parts of white sugar, 40 parts of hawthorn, 8 parts in Poria cocos, 2 parts in alum.
4. the preparation method of a kind of haw jelly according to claim 1, it is characterized in that: the weight portion of described each raw material is: 30 parts in water, 25 parts of white sugar, 50 parts of hawthorn, 5 parts in Poria cocos, 1.5 parts in alum.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010516203 CN102450371B (en) | 2010-10-22 | 2010-10-22 | Preparation method of haw jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010516203 CN102450371B (en) | 2010-10-22 | 2010-10-22 | Preparation method of haw jelly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102450371A CN102450371A (en) | 2012-05-16 |
| CN102450371B true CN102450371B (en) | 2013-03-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 201010516203 Expired - Fee Related CN102450371B (en) | 2010-10-22 | 2010-10-22 | Preparation method of haw jelly |
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543848A (en) * | 2015-02-07 | 2015-04-29 | 哈尔滨工业大学 | Nutritious haw cake and preparation method thereof |
| CN105394637A (en) * | 2015-11-13 | 2016-03-16 | 江苏福坊斋食品有限公司 | Maca, cordyceps sinensis, black wolfberry fruit and poria cocos health hawthorn cakes and preparation process thereof |
| CN105362396A (en) * | 2015-12-11 | 2016-03-02 | 普洱淞茂制药股份有限公司 | Pharmaceutical composition and preparation method, preparation and application thereof |
| CN106509324A (en) * | 2016-11-14 | 2017-03-22 | 徐州黎明食品有限公司 | Preparation method of black garlic haw jelly |
| CN106720855A (en) * | 2016-11-17 | 2017-05-31 | 钟山县橙浩水果种植专业合作社 | A kind of refrigerant fructus crataegi pinnatifidae cake and preparation method thereof |
| CN109287985A (en) * | 2018-07-17 | 2019-02-01 | 广西靖西瑞泰食品有限公司 | A kind of fructus crataegi pinnatifidae cake and preparation method thereof |
| CN110367366A (en) * | 2019-08-19 | 2019-10-25 | 广西靖西梁鹏食品有限公司 | A kind of spleen benefiting and stimulating the appetite Poria cocos haw jelly, production method and its equipment |
| CN112825951A (en) * | 2020-12-25 | 2021-05-25 | 杭州姚外公食品有限公司 | Formula and preparation method of hawthorn-poria cocos paste |
| CN115581260A (en) * | 2022-10-09 | 2023-01-10 | 承德医学院 | Preparation method of astragalus membranaceus, poria cocos and hawthorn cake |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1442085A (en) * | 2003-04-09 | 2003-09-17 | 钟敏 | Yam fruit and vegetable taste cake and its preparation process |
| CN101061812A (en) * | 2006-04-27 | 2007-10-31 | 赵保云 | Method of producing tuckahoe cake with eight kinds of costful materials |
-
2010
- 2010-10-22 CN CN 201010516203 patent/CN102450371B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1442085A (en) * | 2003-04-09 | 2003-09-17 | 钟敏 | Yam fruit and vegetable taste cake and its preparation process |
| CN101061812A (en) * | 2006-04-27 | 2007-10-31 | 赵保云 | Method of producing tuckahoe cake with eight kinds of costful materials |
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| Publication number | Publication date |
|---|---|
| CN102450371A (en) | 2012-05-16 |
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