CN104543638A - 一种瓜皮果酱 - Google Patents

一种瓜皮果酱 Download PDF

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Publication number
CN104543638A
CN104543638A CN201310472234.1A CN201310472234A CN104543638A CN 104543638 A CN104543638 A CN 104543638A CN 201310472234 A CN201310472234 A CN 201310472234A CN 104543638 A CN104543638 A CN 104543638A
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meat
minutes
temperature
sweet
rind
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不公告发明人
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

本发明涉及到一种西瓜皮糖及其制作工艺，其特征在于，原料各组分比为西瓜皮10份，蔗糖15份，淀粉糖浆1.5份，琼脂0.1，柠檬酸0.07份；将细粒状瓜皮肉在蔗糖配成浓度70％的浓糖液进行两次糖煮，然后得到的果酱放入90℃左右的热水中浸泡15分钟进行杀菌，完成后依次置于60℃、40℃的热水中分级冷却。本发明有益效果为味道香甜，有营养价值，工艺简单，可以实现批量生产，实现经济效益。

Description

一种瓜皮果酱
技术领域
本发明涉及食品加工领域，具体涉及到一种瓜皮果酱。
背景技术
每年大量的瓜皮被浪费，没有被合理利用，发挥不了作用。西瓜皮经过合理利用后可变废为宝，产生较好的经济效益。目前人们已经意识到了瓜皮的营养价值以及具有经济效益，利用瓜皮做糖果，果酱之类的食品。都是都是家庭模式的小作坊，由于技术存在缺陷，不能进行批量生产。没有发挥瓜皮的最大经济效益。
发明内容
针对上述问题本发明提供一种瓜皮果酱，可以实现批量生产。
本发明是通过以下方式来实现：
一种瓜皮果酱，其特征在于，原料各组分比为西瓜皮10份，蔗糖15份，淀粉糖浆1.5份，琼脂0.1，柠檬酸0.07份。
将西瓜皮洗净，削去表层青皮和内层瓜瓢，随后切成碎块，置于绞肉机中绞碎，得到细粒状瓜肉，其制作方法：
（1）先将蔗糖配成浓度70％左右的浓糖液，取一半倒入锅中，再将绞碎的瓜皮肉加入，拌匀，煮沸15－20分钟。
（2）将剩余的糖液和淀粉糖浆一起加入，煮沸浓缩至瓜皮浆中可溶性固形物达到65％左右时，加入预先溶化好的琼脂液，继续煮沸10－15分钟，待可溶性固形物达到70％左右时出锅，然后酱体出锅后趁热装入回旋口玻璃瓶中，并旋紧瓶盖。
（3）将瓶装酱放入90℃左右的热水中浸泡15分钟进行杀菌，完成后依次置于60℃、40℃的热水中分级冷却。
本发明有益效果：味道香甜，有营养价值，工艺简单，可以实现批量生产，实现经济效益。
具体实施方式
备料：西瓜皮10公斤，蔗糖15公斤，淀粉糖浆1．5公斤，琼脂100克，柠檬酸70克。
原料预处理：将西瓜皮洗净，削去表层青皮和内层瓜瓢，随后切成碎块，置于绞肉机中绞碎，得到细粒状瓜肉。 第一次糖煮：先将蔗糖配成浓度70％左右的浓糖液，取一半倒入锅中，再将绞碎的瓜皮肉加入，拌匀，煮沸15－20分钟。
第二次糖煮：将剩余的糖液和淀粉糖浆一起加入，煮沸浓缩至瓜皮浆中可溶性固形物达到65％左右时，加入预先溶化好的琼脂液，继续煮沸10－15分钟，待可溶性固形物达到70％左右时，即可出锅。
装耀：酱体出锅后趁热装入回旋口玻璃瓶中，并旋紧瓶盖。
杀菌：将瓶装酱放入90℃左右的热水中浸泡15分钟进行杀菌，完成后依次置于60℃、40℃的热水中分级冷却，冷却完成后即得到瓶装的瓜皮果酱成品。

Claims (2)

1.一种复合型肉脯生产工艺，其特征在于，原料各组分配比为鸡胚肉10%、鸡肉20%、兔肉50%、胡萝卜汁10%，白糖8%、精盐2%、淀粉3%、鹌鹑蛋3%、黄酒2%、姜粉、胡椒粉各0.5%、大蒜汁0.3%、味精0.2%、维生素C0.5克/公斤、亚硝酸钠0.15/公斤。
2.根据权利要求1所述的一种复合型肉脯生产工艺，其特征在于，具体生产工艺如下：
（1）将备好的鸡胚肉、鸡肉、兔肉按配方比例，分别称重混合，用由大到小孔径的3段绞肉机绞碎，绞出肉糜应具细条，不粘连，保证肉温应10℃以下；
（2）先将胡萝卜汁、黄酒倒入搅拌机内，再加入绞碎的肉糜，搅拌2～3分钟，将白糖、精盐、黄酒、姜粉、胡椒粉、大蒜汁、味精均匀地加入，继续搅拌5～7分钟，温度不高于20℃，最后将维生素C、亚硝酸钠用少许水溶化后加入，搅拌2～3分钟，移入温度为7～10℃腌制池，腌制40～60分钟；
（3）将鹌鹑蛋液放入5公斤凉开水内，调制淀粉乳，倒入搅拌机中，再放进腌制肉糜，搅拌7～10分钟，抹片前将竹筛洗净晾干，表面刷上层香油，再将肉糜抹到竹筛之上，用抹刀打平整、光滑、厚度为2～3毫米，烘烤前先将烘箱温度升至90℃，再将抹片的竹筛放入，温度控制在85℃，烘烤15～20分钟，取出将凝片揭下，使其反面向上，再烘10～15分钟，将温度调至65℃，烘烤3～4小时，至含水量小于20%出烘箱压片；
（4）出烘箱后经压片机压片、切成，再送入150℃高温的烘箱中烧烤2～3分钟。
CN201310472234.1A 2013-10-11 2013-10-11 一种瓜皮果酱 Pending CN104543638A (zh)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106174285A (zh) * 2016-07-25 2016-12-07 柳州中品科技有限公司 一种西瓜皮果酱及其制作方法
CN106720879A (zh) * 2016-12-26 2017-05-31 蒋金刚 一种酸辣西瓜皮脯
CN107212340A (zh) * 2017-05-31 2017-09-29 山东亿顿食品有限公司 樱桃果酱及其制作方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106174285A (zh) * 2016-07-25 2016-12-07 柳州中品科技有限公司 一种西瓜皮果酱及其制作方法
CN106720879A (zh) * 2016-12-26 2017-05-31 蒋金刚 一种酸辣西瓜皮脯
CN107212340A (zh) * 2017-05-31 2017-09-29 山东亿顿食品有限公司 樱桃果酱及其制作方法

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