CN103461640A - Preparation method of hawthorn cakes - Google Patents
Preparation method of hawthorn cakes Download PDFInfo
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- CN103461640A CN103461640A CN201310442207XA CN201310442207A CN103461640A CN 103461640 A CN103461640 A CN 103461640A CN 201310442207X A CN201310442207X A CN 201310442207XA CN 201310442207 A CN201310442207 A CN 201310442207A CN 103461640 A CN103461640 A CN 103461640A
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- hawthorn
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- haw jelly
- boiling
- sugar
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Abstract
The invention discloses a preparation method of hawthorn cakes. The preparation method comprises the following steps: (1) selecting the fresh hawthorns just picked from hawthorn trees, steaming, removing peels and cores, and grinding hawthorn pulp for standby; (2) boiling the hawthorn pulp in water, adding sugar and thickening agents after water is boiling, and uniformly stirring under the condition that the temperature is kept at 100 DEG C until the hawthorn cake liquid is pasty, wherein the addition amounts of water, sugar and thickening agents are 25-30%, 0.5-1% and 0.5-1% of the hawthorn pulp in weight respectively; and (3) pouring the pasty hawthorn cake liquid in the step (2) into a mould, and cooling to be at room temperature to obtain the product. The preparation method has simple steps, mild conditions and low requirements on operation level and is easy to operate, and the hawthorn cake prepared by the method has high quality and good mouthfeel, keeps the original flavor, the nutritive value and the efficacy of the hawthorns and improves the economic benefit.
Description
Technical field
The present invention relates to a kind of preparation method of haw jelly, belong to food technology field.
Background technology
Hawthorn, as a kind of appetite-stimulating health-care food, all enjoy liking of people all the time, cause, the food leaf that Hawthorn is made to various tastes is more and more fashionable, and haw jelly likes edible food form more and more to receive people's concern as a kind of people are daily very much, various preparation methods are arisen at the historic moment, and the preparation method of traditional haw jelly all relatively sends out complexity, and edible adjuvant is many, and need for example material of anticorrisive agent and so on, be unfavorable for people's health and the saving of cost.
Summary of the invention
For solving the deficiencies in the prior art, the object of the present invention is to provide the preparation method of the haw jelly that a kind of method is simple, easy to operate, cost is low, healthy.
For achieving the above object, the present invention is achieved by the following technical solutions:
A kind of preparation method of haw jelly, is characterized in that, comprises the following steps:
(1) get the raw materials ready: choose the fresh hawthorn of new lower tree, after it is cooked to rear peeling and core, and FRUCTUS CRATAEGI is pulverized, standby;
(2) boiling: the FRUCTUS CRATAEGI that step (1) is prepared is put into the water boiling, add sugar and thickener after the water boiling, the addition of described water, sugar and thickener is respectively 25-30%, 0.5-1% and the 0.5-1% of FRUCTUS CRATAEGI quality, then, keeping under the condition that temperature is 100 ℃, stirring and being stirred to haw jelly liquid becomes pasty state;
(3) dress mould setting: the described pasty state haw jelly of step (2) liquid is poured in mould, obtained haw jelly after being cooled to room temperature.
Further, described thickener is any in starch, glutinous rice flour, glutinous millet powder.
And described sugar is white sugar.
In addition, in the described boiling process of step (2), programming rate is 5-10 ℃/min.
The invention has the beneficial effects as follows: method step of the present invention is very simple, easy operating, and mild condition requires low to operant level, the haw jelly quality prepared by method of the present invention and mouthfeel are all very good, keep original flavor and the prototroph of hawthorn to be worth and effect, improved its economic benefit.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is carried out to concrete introduction.
embodiment 1:
A kind of preparation method of haw jelly comprises the following steps:
(1) get the raw materials ready: choose the fresh hawthorn of new lower tree, after it is cooked to rear peeling and core, and FRUCTUS CRATAEGI is pulverized, standby;
(2) boiling: the FRUCTUS CRATAEGI that step (1) is prepared is put into the water boiling, in described boiling process, programming rate is 5 ℃/min, add white sugar and starch after the water boiling, the addition of described water, white sugar and starch is respectively 25%, 0.5% and 1% of FRUCTUS CRATAEGI quality, then, keeping under the condition that temperature is 100 ℃, stirring and being stirred to haw jelly liquid becomes pasty state;
(3) dress mould setting: the described pasty state haw jelly of step (2) liquid is poured in mould, obtained haw jelly after being cooled to room temperature.
embodiment 2:
A kind of preparation method of haw jelly comprises the following steps:
(1) get the raw materials ready: choose the fresh hawthorn of new lower tree, after it is cooked to rear peeling and core, and FRUCTUS CRATAEGI is pulverized, standby;
(2) boiling: the FRUCTUS CRATAEGI that step (1) is prepared is put into the water boiling, in described boiling process, programming rate is 8 ℃/min, add white sugar and glutinous millet powder after the water boiling, the addition of described water, white sugar and glutinous millet powder is respectively 28%, 0.8% and 0.8% of FRUCTUS CRATAEGI quality, then, keeping under the condition that temperature is 100 ℃, stirring and being stirred to haw jelly liquid becomes pasty state;
(3) dress mould setting: the described pasty state haw jelly of step (2) liquid is poured in mould, obtained haw jelly after being cooled to room temperature.
embodiment 3:
A kind of preparation method of haw jelly comprises the following steps:
(1) get the raw materials ready: choose the fresh hawthorn of new lower tree, after it is cooked to rear peeling and core, and FRUCTUS CRATAEGI is pulverized, standby;
(2) boiling: the FRUCTUS CRATAEGI that step (1) is prepared is put into the water boiling, in described boiling process, programming rate is 10 ℃/min, add white sugar and glutinous rice flour after the water boiling, the addition of described water, white sugar and glutinous rice flour is respectively 30%, 0.1% and 0.5% of FRUCTUS CRATAEGI quality, then, keeping under the condition that temperature is 100 ℃, stirring and being stirred to haw jelly liquid becomes pasty state;
(3) dress mould setting: the described pasty state haw jelly of step (2) liquid is poured in mould, obtained haw jelly after being cooled to room temperature.
The haw jelly quality that embodiment of the present invention 1-3 prepares and mouthfeel are all very good, kept original flavor and the prototroph of hawthorn to be worth and effect, improved its economic benefit, and method step of the present invention is very simple, easy operating, the condition temperature, and low to the operant level requirement, improved its production efficiency.
The present invention is illustrated according to above-described embodiment, should be appreciated that above-described embodiment does not limit the present invention in any form, and all employings are equal to replaces or technical scheme that the equivalent transformation mode obtains, within all dropping on protection scope of the present invention.
Claims (4)
1. the preparation method of a haw jelly, is characterized in that, comprises the following steps:
(1) get the raw materials ready: choose the fresh hawthorn of new lower tree, after it is cooked to rear peeling and core, and FRUCTUS CRATAEGI is pulverized, standby;
(2) boiling: the FRUCTUS CRATAEGI that step (1) is prepared is put into the water boiling, add sugar and thickener after the water boiling, the addition of described water, sugar and thickener is respectively 25-30%, 0.5-1% and the 0.5-1% of FRUCTUS CRATAEGI quality, then, keeping under the condition that temperature is 100 ℃, stirring and being stirred to haw jelly liquid becomes pasty state;
(3) dress mould setting: the described pasty state haw jelly of step (2) liquid is poured in mould, obtained haw jelly after being cooled to room temperature.
2. the preparation method of a kind of haw jelly according to claim 1, is characterized in that, described thickener is any in starch, glutinous rice flour, glutinous millet powder.
3. the preparation method of a kind of haw jelly according to claim 1, is characterized in that, described sugar is white sugar.
4. the preparation method of a kind of haw jelly according to claim 1, is characterized in that, in the described boiling process of step (2), programming rate is 5-10 ℃/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310442207XA CN103461640A (en) | 2013-09-26 | 2013-09-26 | Preparation method of hawthorn cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310442207XA CN103461640A (en) | 2013-09-26 | 2013-09-26 | Preparation method of hawthorn cakes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103461640A true CN103461640A (en) | 2013-12-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310442207XA Pending CN103461640A (en) | 2013-09-26 | 2013-09-26 | Preparation method of hawthorn cakes |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070980A (en) * | 2016-06-17 | 2016-11-09 | 福建农林大学 | A kind of Rhizoma amorphophalli glucomannan haw jelly and preparation method thereof |
| 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 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101006819A (en) * | 2007-02-05 | 2007-08-01 | 曲清波 | Producing method of fruit cake |
| CN102283305A (en) * | 2011-08-25 | 2011-12-21 | 北京红螺食品有限公司 | Haw jelly and preparation method thereof |
-
2013
- 2013-09-26 CN CN201310442207XA patent/CN103461640A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101006819A (en) * | 2007-02-05 | 2007-08-01 | 曲清波 | Producing method of fruit cake |
| CN102283305A (en) * | 2011-08-25 | 2011-12-21 | 北京红螺食品有限公司 | Haw jelly and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 孔玲菊: "《山楂糕》", 《教育导刊》 * |
| 李勇等: "《山楂糕制作工艺》", 《河北农业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070980A (en) * | 2016-06-17 | 2016-11-09 | 福建农林大学 | A kind of Rhizoma amorphophalli glucomannan haw jelly and preparation method thereof |
| 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 |
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Application publication date: 20131225 |