CN105876290A - Method of rapidly preparing jam with multiple tastes from radishes - Google Patents
Method of rapidly preparing jam with multiple tastes from radishes Download PDFInfo
- Publication number
- CN105876290A CN105876290A CN201410604197.XA CN201410604197A CN105876290A CN 105876290 A CN105876290 A CN 105876290A CN 201410604197 A CN201410604197 A CN 201410604197A CN 105876290 A CN105876290 A CN 105876290A
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- China
- Prior art keywords
- radix raphani
- water
- minutes
- jam
- flowing water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a method of rapidly preparing jam with multiple tastes from radishes, and belongs to the field of food processing. The method comprises the following steps: cutting radishes into dices, boiling to remove fishy smell, repeatedly washing to radically remove fishy smell, draining, pulping, adding white granulated sugar, directly boiling until a certain sugar degree is reached, cooling, and adding fruit essence to obtain jam with multiple tastes.
Description
Technical field
The invention belongs to food processing field, be specifically one Radix Raphani through the multiple mouth of quick Fabrication
The method of taste fruit jam.
Background technology:
Radix Raphani the most all has plantation, is the vegetables that distribution is the widest, kind is most of China's plantation
One of dish, is also one of northern main preserved vegetable.Radix Raphani does not only has good nutritive value, and thing
U.S. inexpensive, make various tastes fruit jam with it and can be substantially reduced cost, be the former material of food industry high-quality
Material.
The most common fruit fruit close with the various tastes fruit jam obtained by the present invention
Beans, is with fruit mostly, makes through sugaring defibrination.In commercial production with these fruit jam as raw material,
Because production cost is higher, by using quantitative limitation.And the fruit jam of the various tastes made of Radix Raphani
Then there is the advantages such as raw material sources are extensive, cheap, finished product is in good taste, and fragrance plasticity is strong.
The various tastes fruit jam made for primary raw material with Radix Raphani, in conjunction with the demand of related industry, becomes
Product have the features such as cost performance is high, product taste is changeable, state plasticity is strong, are confectionery enterprises
It is used for substituting the outstanding raw material of fruit jam.
Summary of the invention
The present invention is for overcoming distinctive stink smell in Radix Raphani raw material, it is provided that a kind of new sauce making side
Method, and then the effective variety of raw material increased in this field.
The present invention is achieved through the following technical solutions:
A kind of Radix Raphani is through the method for quick Fabrication various tastes fruit jam, it is characterised in that the method bag
Include following steps:
1). Radix Raphani is cleaned and dices, and clear water boils 2～20 minutes, changes clear water and again boils 3～8 points
Clock, cooling, whom changed every 2～4 hours, continue 10～48 hours.
2). preserved radish cube is pulled an oar.
3). the Radix Raphani fourth removing fishy smell adds 0.1～10 times of white sugars, heats infusion, and period is not
Disconnected pol of observing changes, until pol is 65 °.
4). it is cooled to less than 40 DEG C and carries out composing perfume, adjust 0.1～5 ‰ fruit essences, pack to protect
Deposit.
The various tastes fruit jam that preparation method of the present invention obtains can be applied in various food.
The present invention special does not begs for happiness by what the pretreatment of Radix Raphani removed Radix Raphani itself has
Abnormal smells from the patient.
By Radix Raphani being carried out high-temperature process, sterilization ripening Radix Raphani fruit grain, and then soak with cold water
Bubble removes the stink smell of product.
The present invention, by candy, replace the water of raw material, carries out processed with honey, reaches the necessary bar preserved
Part and local flavor.
The various tastes fruit jam that the present invention prepares can be widely used in as raw materials for food industry
Food service industry.
Concrete real-time mode
Embodiment 1.
A kind of Radix Raphani is through the method for quick Fabrication various tastes fruit jam: Radix Raphani is cleaned and dices, clearly
Water boil 10 minutes, cooling, by cold water soak, change water every 4 hours, continue 48 hours.Beat
Slurry, adds 0.8 times of white sugar, 0.2 times of maltose, heats infusion, and period constantly observes pol change,
Until pol is 65 °, stops heating, be cooled to 40 DEG C, add 1.0% salad oil and Fructus Ananadis comosi taste is fragrant
Essence 4 ‰, mixing, pack preserves.
Embodiment 2
A kind of Radix Raphani is through the method for quick Fabrication various tastes fruit jam: Radix Raphani is cleaned and dices, clearly
Water boil 7 minutes, changes clear water and again boils 7～8 minutes, and cooling, by cold water soak, every two
Hour change water, continue 36 hours.Fruit grain is pulled an oar, and adds 1.0 times of white sugars, heats infusion, period
Constantly observe pol change, until pol is 65 °, stops heating, be cooled to 40 DEG C, add 1.0
% salad oil and 3 ‰ strawberry flavor essence, mixing, pack preserves.
Claims (1)
1. one kind Radix Raphani through the method for quick Fabrication various tastes fruit jam, it is characterised in that the method includes following
Several steps:
1) pretreatment of Radix Raphani, first cleans Radix Raphani stalk, removes root, dices, obtain size be about 0.2～
2.0m3Radix Raphani fourth；
2) precooking, Radix Raphani fourth is added clear water and boils, keep boiling 2～20 minutes, period is stirred continuously
To remove stink smell.Because the Radix Raphani place of production is different, optional boiling 3～8 minutes changes what clear water boiled again
Method, can effectively remove stink smell.
3) precook after end, clean with free of contamination mountain stream flowing water or tap water flowing water, changed water every 2～4 hours,
Continue 10～48 hours；
4) the Radix Raphani fourth pulping that will handle well；
5) in Radix Raphani is starched, with white sugar 0.1～10 times (radish's weight), it is being stirred continuously lower infusion, extremely
Pol 65 °；
6) cooling to less than 40 DEG C, add fruity flavor 0.1～5.0 ‰, pack preserves.
7) according to right 1 require described Radix Raphani through the method for quick Fabrication various tastes fruit jam, its feature
It is: in step 2, boils 2～20 minutes, or change water boil 3～8 minutes twice；Step 3
Plant and clean with free of contamination mountain stream flowing water or tap water flowing water, soak Radix Raphani fourth, continue 10～48 little
Time；In step 5, the weight of white sugar is respectively 0.1～10 times of fruit grain weight, pol boil to
68～78 °；In step 6, it is cooled to less than 40 DEG C, adds fruity flavor 0.1～5.0 ‰.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410604197.XA CN105876290A (en) | 2014-10-31 | 2014-10-31 | Method of rapidly preparing jam with multiple tastes from radishes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410604197.XA CN105876290A (en) | 2014-10-31 | 2014-10-31 | Method of rapidly preparing jam with multiple tastes from radishes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105876290A true CN105876290A (en) | 2016-08-24 |
Family
ID=56697662
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410604197.XA Pending CN105876290A (en) | 2014-10-31 | 2014-10-31 | Method of rapidly preparing jam with multiple tastes from radishes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105876290A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124101A (en) * | 1995-07-11 | 1996-06-12 | 王志毅 | Natural healthy jam |
| CN101385516A (en) * | 2007-09-12 | 2009-03-18 | 陈艳娥 | Health-care jam and production method thereof |
| CN101731535A (en) * | 2009-12-30 | 2010-06-16 | 刘文娟 | Method for preparing pricot foods and apricot drinks |
| RU2468605C2 (en) * | 2010-04-08 | 2012-12-10 | Руслан Аднанович Эльдарханов | Vitaminous jelly marmalade and its production method |
| CN103549246A (en) * | 2013-10-31 | 2014-02-05 | 阳明辉 | Production technology of composite fruit and vegetable jam |
-
2014
- 2014-10-31 CN CN201410604197.XA patent/CN105876290A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1124101A (en) * | 1995-07-11 | 1996-06-12 | 王志毅 | Natural healthy jam |
| CN101385516A (en) * | 2007-09-12 | 2009-03-18 | 陈艳娥 | Health-care jam and production method thereof |
| CN101731535A (en) * | 2009-12-30 | 2010-06-16 | 刘文娟 | Method for preparing pricot foods and apricot drinks |
| RU2468605C2 (en) * | 2010-04-08 | 2012-12-10 | Руслан Аднанович Эльдарханов | Vitaminous jelly marmalade and its production method |
| CN103549246A (en) * | 2013-10-31 | 2014-02-05 | 阳明辉 | Production technology of composite fruit and vegetable jam |
Non-Patent Citations (1)
| Title |
|---|
| 戴桂芝: "新型果味胡萝卜脯的研制", 《食品科技》 * |
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| C10 | Entry into substantive examination | ||
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| C10 | Entry into substantive examination | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160824 |
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| WD01 | Invention patent application deemed withdrawn after publication |