CN107890046A - The preparation method of canned haw - Google Patents
The preparation method of canned haw Download PDFInfo
- Publication number
- CN107890046A CN107890046A CN201711245786.3A CN201711245786A CN107890046A CN 107890046 A CN107890046 A CN 107890046A CN 201711245786 A CN201711245786 A CN 201711245786A CN 107890046 A CN107890046 A CN 107890046A
- Authority
- CN
- China
- Prior art keywords
- hawthorn
- haw
- boiled
- fire
- preparation
- 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.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 21
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 21
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 21
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 21
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 21
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 21
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 21
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 21
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 21
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 21
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000005057 refrigeration Methods 0.000 claims abstract description 4
- 241001092040 Crataegus Species 0.000 claims description 20
- 239000011521 glass Substances 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000008440 Crataegus cuneata Nutrition 0.000 claims description 3
- 241000657480 Crataegus pinnatifida Species 0.000 claims description 3
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 239000004575 stone Substances 0.000 abstract description 2
- 238000009923 sugaring Methods 0.000 abstract description 2
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 4
- 244000086443 Craterellus fallax Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Medicines Containing Plant Substances (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provide canned haw preparation method, belong to food processing technology field, including select fruit, clear up, precook, tinning heating, refrigeration etc. step.The present invention is by first separating pulp and fruit stone, the method boiled using sugaring, water-starch is added to control sliminess, the product for being produced the present invention has the flavor different from conventionally produced canned haw, and without using preservative, both it is safe and healthy, and unique flavor, the market of hawthorn converted products can be opened up.
Description
Technical field
The invention belongs to food processing technology field, the preparation method for relating generally to canned haw.
Background technology
Hawthorn is as a kind of fruit being loved by consumers, and delicate fragrance is tasty, rich in vitamin, vegetal pole horn of plenty, mountain
It is directly edible by consumer when short, bristly hair or beard is more, the market of hawthorn converted products can be increased by making canned haw, to consumption
Person provides the selection of more purchase haw products.
The content of the invention
In view of the foregoing, it is necessary to provide a kind of method of hawthorn processing to expand the market of hawthorn byproduct, this hair
Technical scheme is used by bright：The preparation method of canned haw, comprises the following steps：
S1, select fruit：It is in shiny red, without rotten, the fresh hawthorn without small holes caused by worms to select ripe, epidermis；
S2, cleaning：Hawthorn is cleaned with clear water, removes the hawthorn base of a fruit, then is inserted by a chopsticks from the bottom of hawthorn, Chinese hawthorn seed
Ejection comes, and obtains haw pulp；
S3, precook：Clear water is poured into pot, in the quality of haw pulp and the ratio 5 of rock sugar:1 is allocated, and is added rock sugar and is stirred
Mix to thawing, then haw pulp is put into pot, big fire is boiled 10 minutes, adds water-starch of the quality equivalent to haw pulp 3%
Fire cooling is closed after continuing to boil to boiling；
S4, tinning heating：Ban Guoshui is poured into, the hawthorn boiled is put into glass jar together with syrup, then glass jar put
Continue to boil in enter pot, big fire is boiled to boiling, is used instead to be boiled with soft fire 5 minutes and is closed fire, covers glass tank mouth while hot；
S5, refrigeration：After glass jar cooling, refrigerator cold-storage is placed into.
The invention has the advantages that：
The present invention is by first separating pulp and fruit stone, the method boiled using sugaring, adds water-starch to control sliminess,
Make the product that is produced of the present invention that there is the flavor different from conventionally produced canned haw, and without using preservative,
Both it is safe and healthy, and unique flavor, the market of hawthorn converted products can be opened up.
Embodiment
Among a preferred embodiment of the present invention, the preparation method of canned haw comprises the following steps：
S1, select fruit：It is in shiny red, without rotten, the fresh hawthorn without small holes caused by worms to select ripe, epidermis；
S2, cleaning：Hawthorn is cleaned with clear water, removes the hawthorn base of a fruit, then is inserted by a chopsticks from the bottom of hawthorn, Chinese hawthorn seed
Ejection comes, and obtains haw pulp；
S3, precook：Clear water is poured into pot, in the quality of haw pulp and the ratio 5 of rock sugar:1 is allocated, and is added rock sugar and is stirred
Mix to thawing, then haw pulp is put into pot, big fire is boiled 10 minutes, adds water-starch of the quality equivalent to haw pulp 3%
Fire cooling is closed after continuing to boil to boiling；
S4, tinning heating：Ban Guoshui is poured into, the hawthorn boiled is put into glass jar together with syrup, then glass jar put
Continue to boil in enter pot, big fire is boiled to boiling, is used instead to be boiled with soft fire 5 minutes and is closed fire, covers glass tank mouth while hot；
S5, refrigeration：After glass jar cooling, refrigerator cold-storage is placed into.
Claims (1)
1. the preparation method of canned haw, it is characterised in that：The preparation method of the canned haw comprises the following steps：
S1, select fruit：It is in shiny red, without rotten, the fresh hawthorn without small holes caused by worms to select ripe, epidermis；
S2, cleaning：Hawthorn is cleaned with clear water, removes the hawthorn base of a fruit, then is inserted by a chopsticks from the bottom of hawthorn, Chinese hawthorn seed
Ejection comes, and obtains haw pulp；
S3, precook：Clear water is poured into pot, in the quality of haw pulp and the ratio 5 of rock sugar:1 is allocated, and is added rock sugar and is stirred
Mix to thawing, then haw pulp is put into pot, big fire is boiled 10 minutes, adds water-starch of the quality equivalent to haw pulp 3%
Fire cooling is closed after continuing to boil to boiling；
S4, tinning heating：Ban Guoshui is poured into, the hawthorn boiled is put into glass jar together with syrup, then glass jar put
Continue to boil in enter pot, big fire is boiled to boiling, is used instead to be boiled with soft fire 5 minutes and is closed fire, covers glass tank mouth while hot；
S5, refrigeration：After glass jar cooling, refrigerator cold-storage is placed into.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711245786.3A CN107890046A (en) | 2017-12-01 | 2017-12-01 | The preparation method of canned haw |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711245786.3A CN107890046A (en) | 2017-12-01 | 2017-12-01 | The preparation method of canned haw |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107890046A true CN107890046A (en) | 2018-04-10 |
Family
ID=61806869
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711245786.3A Pending CN107890046A (en) | 2017-12-01 | 2017-12-01 | The preparation method of canned haw |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107890046A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2272443C2 (en) * | 2003-07-07 | 2006-03-27 | Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии (Государственное научное учреждение) | Method for production of gel jujube |
| CN107080203A (en) * | 2017-06-23 | 2017-08-22 | 徐州市坤元食品有限公司 | A kind of canned haw compote and preparation method thereof |
-
2017
- 2017-12-01 CN CN201711245786.3A patent/CN107890046A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2272443C2 (en) * | 2003-07-07 | 2006-03-27 | Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии (Государственное научное учреждение) | Method for production of gel jujube |
| CN107080203A (en) * | 2017-06-23 | 2017-08-22 | 徐州市坤元食品有限公司 | A kind of canned haw compote and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 泽瑞妈妈: "山楂罐头", 《HTTPS://HOME.MEISHICHINA.COM/SPACE-730571-DO-BLOG-ID-373485.HTML》 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180410 |