CN104489438A - Rose waxberry jam and preparation method thereof - Google Patents
Rose waxberry jam and preparation method thereof Download PDFInfo
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- CN104489438A CN104489438A CN201410755496.3A CN201410755496A CN104489438A CN 104489438 A CN104489438 A CN 104489438A CN 201410755496 A CN201410755496 A CN 201410755496A CN 104489438 A CN104489438 A CN 104489438A
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- rose
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- arbutus
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Abstract
The invention discloses rose waxberry jam and a preparation method thereof. The rose waxberry jam is prepared from the following raw materials in parts: 50-70 parts of rose flowers, 200-300 parts of waxberries, 40-60 parts of lemon juice, 100-200 parts of white granulated sugar, 10-16 parts of jelly powder, 100-200 parts of malt sugar and 600-800 parts of drinking water, and is prepared through the steps of mashing, boiling and the like. The rose waxberry jam disclosed by the invention has the fragrance of roses and the flavor of the waxberries, and pleasant sweetness and sourness, and belongs to a green food without the addition of any chemical additives.
Description
Technical field
The present invention relates to a kind of jam, be specifically related to a kind of preserved arbutus rose in color jam and preparation method thereof.
Background technology
Jam is after the mixing of fruit, sugar and acidity regulator, with the gelatinous mass boiled more than 100 DEG C of temperature, is also jam.Making jam is a kind of method of preserving fruit for a long time.Be mainly used to be applied on bread or toast edible.No matter small-sized fruits such as strawberry, blueberry, grape, roses, or the large-scale fruit such as Lee, orange, apple, peach cut little after, can be made into jam equally, the ovennodulation same time does not only use a kind of fruit usually.Product rose being modulated into together with red bayberry jam is not seen yet.
Summary of the invention
The object of this invention is to provide a kind of preserved arbutus rose in color jam and preparation method thereof.
The object of the invention is to be achieved through the following technical solutions:
A kind of preserved arbutus rose in color jam, is made up of following raw material: 50-70 part rose, 200-300 part red bayberry, 40-60 lemon juice, 100-200 part white granulated sugar, 10-16 part jelly powder, 100-200 part maltose, 600-800 part drinking water.
Further, a kind of preserved arbutus rose in color jam, is made up of following raw material: 55-65 part rose, 240-260 part red bayberry, 45-55 lemon juice, 140-160 part white granulated sugar, 12-14 part jelly powder, 140-160 part maltose, 650-750 part drinking water.
Again further, a kind of preserved arbutus rose in color jam, is made up of following raw material: 60 portions of roses, 250 portions of red bayberries, 50 lemon juices, 150 portions of white granulated sugars, 13 portions of jelly powders, 150 portions of maltose, 700 portions of drinking water.
The preparation method of above-mentioned preserved arbutus rose in color jam, comprises the following steps:
1) by without rot, damage red bayberry stalk, clean, smashed to pieces with bruisher;
2) get pot, add the red bayberry smashed to pieces and part water stirs evenly, be placed on very hot oven and boil about about 5 minutes, put white sugar and firmly stir, after white sugar fully dissolves, changing the 8-10 minute that simmers in water, boil while stir;
3) rose is removed the flower base of a fruit, put into remaining water and boil, then rose is pulled out, add lemon juice, jelly powder, maltose, boil while be stirred to whole dissolving;
4) by step 2) and step 3) the material mixing that obtains, boil in thick with little fire under stirring, bottling sealing, obtains product.
The invention has the beneficial effects as follows that the present invention is that the jam of gained has the fragrance of rose and the local flavor of red bayberry, sweet and sour taste with fresh red bayberry and rose for raw material is made, without adding any chemical addition agent, belonging to pollution-free food.
Detailed description of the invention
Below preferred embodiment of the present invention is described in detail, can be easier to make advantages and features of the invention be readily appreciated by one skilled in the art, thus more explicit defining is made to protection scope of the present invention.
Embodiment 1
A kind of preserved arbutus rose in color jam, is made up of following raw material: 50 portions of roses, 200 portions of red bayberries, 40 lemon juices, 100 portions of white granulated sugars, 10 portions of jelly powders, 100 portions of maltose, 600 portions of drinking water.
The preparation method of above-mentioned preserved arbutus rose in color jam, comprises the following steps:
1) by without rot, damage red bayberry stalk, clean, smashed to pieces with bruisher;
2) get pot, add the red bayberry smashed to pieces and part water stirs evenly, be placed on very hot oven and boil about about 5 minutes, put white sugar and firmly stir, after white sugar fully dissolves, changing the 8-10 minute that simmers in water, boil while stir;
3) rose is removed the flower base of a fruit, put into remaining water and boil, then rose is pulled out, add lemon juice, jelly powder, maltose, boil while be stirred to whole dissolving;
4) by step 2) and step 3) the material mixing that obtains, boil in thick with little fire under stirring, bottling sealing, obtains product.
Embodiment 2
A kind of preserved arbutus rose in color jam, is made up of following raw material: 55 portions of roses, 240 portions of red bayberries, 45 lemon juices, 140 portions of white granulated sugars, 12 portions of jelly powders, 140 portions of maltose, 650 portions of drinking water.
The preparation method of above-mentioned preserved arbutus rose in color jam, comprises the following steps:
1) by without rot, damage red bayberry stalk, clean, smashed to pieces with bruisher;
2) get pot, add the red bayberry smashed to pieces and part water stirs evenly, be placed on very hot oven and boil about about 5 minutes, put white sugar and firmly stir, after white sugar fully dissolves, changing the 8-10 minute that simmers in water, boil while stir;
3) rose is removed the flower base of a fruit, put into remaining water and boil, then rose is pulled out, add lemon juice, jelly powder, maltose, boil while be stirred to whole dissolving;
4) by step 2) and step 3) the material mixing that obtains, boil in thick with little fire under stirring, bottling sealing, obtains product.
Embodiment 3
A kind of preserved arbutus rose in color jam, is made up of following raw material: 60 portions of roses, 250 portions of red bayberries, 50 lemon juices, 150 portions of white granulated sugars, 13 portions of jelly powders, 150 portions of maltose, 700 portions of drinking water.
The preparation method of above-mentioned preserved arbutus rose in color jam, comprises the following steps:
1) by without rot, damage red bayberry stalk, clean, smashed to pieces with bruisher;
2) get pot, add the red bayberry smashed to pieces and part water stirs evenly, be placed on very hot oven and boil about about 5 minutes, put white sugar and firmly stir, after white sugar fully dissolves, changing the 8-10 minute that simmers in water, boil while stir;
3) rose is removed the flower base of a fruit, put into remaining water and boil, then rose is pulled out, add lemon juice, jelly powder, maltose, boil while be stirred to whole dissolving;
4) by step 2) and step 3) the material mixing that obtains, boil in thick with little fire under stirring, bottling sealing, obtains product.
Embodiment 4
A kind of preserved arbutus rose in color jam, is made up of following raw material: 65 portions of roses, 260 portions of red bayberries, 55 lemon juices, 160 portions of white granulated sugars, 14 portions of jelly powders, 160 portions of maltose, 750 portions of drinking water.
The preparation method of above-mentioned preserved arbutus rose in color jam, comprises the following steps:
1) by without rot, damage red bayberry stalk, clean, smashed to pieces with bruisher;
2) get pot, add the red bayberry smashed to pieces and part water stirs evenly, be placed on very hot oven and boil about about 5 minutes, put white sugar and firmly stir, after white sugar fully dissolves, changing the 8-10 minute that simmers in water, boil while stir;
3) rose is removed the flower base of a fruit, put into remaining water and boil, then rose is pulled out, add lemon juice, jelly powder, maltose, boil while be stirred to whole dissolving;
4) by step 2) and step 3) the material mixing that obtains, boil in thick with little fire under stirring, bottling sealing, obtains product.
Embodiment 5
A kind of preserved arbutus rose in color jam, is made up of following raw material: 70 portions of roses, 300 portions of red bayberries, 60 lemon juices, 200 portions of white granulated sugars, 16 portions of jelly powders, 200 portions of maltose, 800 portions of drinking water.
The preparation method of above-mentioned preserved arbutus rose in color jam, comprises the following steps:
1) by without rot, damage red bayberry stalk, clean, smashed to pieces with bruisher;
2) get pot, add the red bayberry smashed to pieces and part water stirs evenly, be placed on very hot oven and boil about about 5 minutes, put white sugar and firmly stir, after white sugar fully dissolves, changing the 8-10 minute that simmers in water, boil while stir;
3) rose is removed the flower base of a fruit, put into remaining water and boil, then rose is pulled out, add lemon juice, jelly powder, maltose, boil while be stirred to whole dissolving;
4) by step 2) and step 3) the material mixing that obtains, boil in thick with little fire under stirring, bottling sealing, obtains product.
Claims (4)
1. a preserved arbutus rose in color jam, is characterized in that being made up of following raw material: 50-70 part rose, 200-300 part red bayberry, 40-60 lemon juice, 100-200 part white granulated sugar, 10-16 part jelly powder, 100-200 part maltose, 600-800 part drinking water.
2. preserved arbutus rose in color jam according to claim 1, by being characterised in that following raw material is made: 55-65 part rose, 240-260 part red bayberry, 45-55 lemon juice, 140-160 part white granulated sugar, 12-14 part jelly powder, 140-160 part maltose, 650-750 part drinking water.
3. preserved arbutus rose in color jam according to claim 1, is made up of following raw material by being characterised in that: 60 portions of roses, 250 portions of red bayberries, 50 lemon juices, 150 portions of white granulated sugars, 13 portions of jelly powders, 150 portions of maltose, 700 portions of drinking water.
4. preparing the method for preserved arbutus rose in color jam according to claim 1, comprising the following steps by being characterised in that:
1) by without rot, damage red bayberry stalk, clean, smashed to pieces with bruisher;
2) get pot, add the red bayberry smashed to pieces and part water stirs evenly, be placed on very hot oven and boil about about 5 minutes, put white sugar and firmly stir, after white sugar fully dissolves, changing the 8-10 minute that simmers in water, boil while stir;
3) rose is removed the flower base of a fruit, put into remaining water and boil, then rose is pulled out, add lemon juice, jelly powder, maltose, boil while be stirred to whole dissolving;
4) by step 2) and step 3) the material mixing that obtains, boil in thick with little fire under stirring, bottling sealing, obtains product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410755496.3A CN104489438A (en) | 2014-12-10 | 2014-12-10 | Rose waxberry jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410755496.3A CN104489438A (en) | 2014-12-10 | 2014-12-10 | Rose waxberry jam and preparation method thereof |
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| CN104489438A true CN104489438A (en) | 2015-04-08 |
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| CN201410755496.3A Pending CN104489438A (en) | 2014-12-10 | 2014-12-10 | Rose waxberry jam and preparation method thereof |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824496A (en) * | 2015-04-21 | 2015-08-12 | 芜湖宏洋食品有限公司 | Watermelon peel jam of perilla oil meal and preparation method therefor |
| CN104839527A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Modified perilla oil meal-containing cactus jam and preparation method thereof |
| CN104839526A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Modified perilla oil meal-containing milk-fragrant apple jam and preparation method thereof |
| CN104839524A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Perilla oil meal-containing aloe jam and preparation method thereof |
| CN104839523A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Perilla oil meal-containing red bayberry jam and preparation method thereof |
| CN104905101A (en) * | 2015-06-05 | 2015-09-16 | 南京梦杨农业科技有限公司 | Arbutus jam and preparation method thereof |
| CN106213374A (en) * | 2016-08-20 | 2016-12-14 | 江玉婷 | A kind of wild banana jam and preparation method thereof |
| CN106262361A (en) * | 2016-08-20 | 2017-01-04 | 江玉婷 | A kind of indian jujube fruit jam and preparation method thereof |
| CN106262345A (en) * | 2016-08-20 | 2017-01-04 | 江玉婷 | A kind of gooseberry jam and preparation method thereof |
| CN106307324A (en) * | 2016-08-20 | 2017-01-11 | 江玉婷 | Yacon jam and preparation method thereof |
| CN106333310A (en) * | 2016-08-20 | 2017-01-18 | 江玉婷 | Malus asiatica Nakai jam and preparation method thereof |
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| CN102415520A (en) * | 2011-10-19 | 2012-04-18 | 张唐子琰 | Rose-apple jam and preparation method thereof |
| CN102415519A (en) * | 2011-10-19 | 2012-04-18 | 张唐子琰 | Osmanthus jam and preparation method thereof |
| CN103960349A (en) * | 2014-05-15 | 2014-08-06 | 陈凯 | Canned arbutus |
| CN103976209A (en) * | 2014-05-30 | 2014-08-13 | 吴淑芬 | Waxberry jam and preparation method thereof |
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2014
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Patent Citations (4)
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| CN102415520A (en) * | 2011-10-19 | 2012-04-18 | 张唐子琰 | Rose-apple jam and preparation method thereof |
| CN102415519A (en) * | 2011-10-19 | 2012-04-18 | 张唐子琰 | Osmanthus jam and preparation method thereof |
| CN103960349A (en) * | 2014-05-15 | 2014-08-06 | 陈凯 | Canned arbutus |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824496A (en) * | 2015-04-21 | 2015-08-12 | 芜湖宏洋食品有限公司 | Watermelon peel jam of perilla oil meal and preparation method therefor |
| CN104839527A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Modified perilla oil meal-containing cactus jam and preparation method thereof |
| CN104839526A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Modified perilla oil meal-containing milk-fragrant apple jam and preparation method thereof |
| CN104839524A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Perilla oil meal-containing aloe jam and preparation method thereof |
| CN104839523A (en) * | 2015-04-21 | 2015-08-19 | 芜湖宏洋食品有限公司 | Perilla oil meal-containing red bayberry jam and preparation method thereof |
| CN104905101A (en) * | 2015-06-05 | 2015-09-16 | 南京梦杨农业科技有限公司 | Arbutus jam and preparation method thereof |
| CN106213374A (en) * | 2016-08-20 | 2016-12-14 | 江玉婷 | A kind of wild banana jam and preparation method thereof |
| CN106262361A (en) * | 2016-08-20 | 2017-01-04 | 江玉婷 | A kind of indian jujube fruit jam and preparation method thereof |
| CN106262345A (en) * | 2016-08-20 | 2017-01-04 | 江玉婷 | A kind of gooseberry jam and preparation method thereof |
| CN106307324A (en) * | 2016-08-20 | 2017-01-11 | 江玉婷 | Yacon jam and preparation method thereof |
| CN106333310A (en) * | 2016-08-20 | 2017-01-18 | 江玉婷 | Malus asiatica Nakai jam and preparation method thereof |
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Application publication date: 20150408 |