CN111374286A - Formula and preparation method of honey, lemon and fig jam - Google Patents
Formula and preparation method of honey, lemon and fig jam Download PDFInfo
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- CN111374286A CN111374286A CN202010369630.1A CN202010369630A CN111374286A CN 111374286 A CN111374286 A CN 111374286A CN 202010369630 A CN202010369630 A CN 202010369630A CN 111374286 A CN111374286 A CN 111374286A
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- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 54
- 235000012907 honey Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 244000248349 Citrus limon Species 0.000 title claims abstract 13
- 238000009472 formulation Methods 0.000 title description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 244000131522 Citrus pyriformis Species 0.000 claims description 41
- 238000009835 boiling Methods 0.000 claims description 16
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- 235000020357 syrup Nutrition 0.000 claims description 15
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- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000009924 canning Methods 0.000 claims description 5
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- 238000000034 method Methods 0.000 claims description 2
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- 235000015094 jam Nutrition 0.000 description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 235000013399 edible fruits Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
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- 102000004190 Enzymes Human genes 0.000 description 2
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- 244000025361 Ficus carica Species 0.000 description 2
- 235000008730 Ficus carica Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
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- 239000002932 luster Substances 0.000 description 2
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- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001101522 Chiococca Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 241001560086 Pachyrhizus Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
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- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
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- 235000014113 dietary fatty acids Nutrition 0.000 description 1
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- 238000011156 evaluation Methods 0.000 description 1
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- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940025878 hesperidin Drugs 0.000 description 1
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Abstract
The invention discloses a honey lemon fig jam formula and a preparation method thereof, and relates to the technical field of food processing, wherein the honey lemon fig jam comprises the following raw materials in parts by weight: 9-12 parts of fresh fig, 3-5 parts of fresh lemon, 3-5 parts of rock candy and 1-2 parts of honey. The invention has bright color and rich nutrition, emits natural fruitless fragrance, produces saliva and slakes thirst, clears heat and moistens throat, moistens intestines and relieves constipation, is suitable for all ages, and can be directly eaten or drunk after being mixed with water.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a honey lemon fig jam formula and a preparation method thereof.
Background
Ficus carica belongs to the collective flowers and fruits of Ficus carica of Moraceae, also called Yingri fruits, milk berries, honey fruits, Pachyrhizus indica and the like, and has been planted for decades in China. The fig belongs to the berry tree species, the edible rate is up to more than 92 percent, and the nutritive value of the fruit is extremely high. Mature fig contains 18 amino acids, 8 of which are essential amino acids for humans. The content of vitamin C in the fig fruit is several times of that in common fruits, and the fig fruit also contains various major and trace elements, a large amount of water-soluble vitamins and organic acids.
Fresh figs are not storable, are mainly used for fresh eating, and are also processed into dried fruits, jam, fruit juice, fruit tea and fruit wine. But the jam is easy to brown, has poor color and luster and is easy to lose nutrition in the process of processing the jam.
The effects of the lemon mainly come from the fact that the lemon is rich in vitamins, citric acid, malic acid, hesperidin and mineral substances such as calcium, phosphorus, iron and the like, particularly the content of the citric acid is very high, and actually, many effects of the lemon come from the rich citric acid, while honey mainly contains glucose and fructose and also contains a small amount of sucrose, organic acid, inorganic salt, active enzyme and other components, wherein the active enzyme is the most precious.
At present, people work busy, diet is irregular, most people are in a sub-health state all the year round, water is an indispensable life source of human bodies, although most people drink water every day, pure water is single in nutrition and light in taste, modern people tend to drink more delicious and more delicious, and people feel that the pure water is poor in taste and drink a little water.
Disclosure of Invention
1. Problems to be solved
Aiming at the problems in the prior art, the invention provides a honey lemon fig jam formula and a preparation method thereof, wherein fresh figs with medicinal values are taken as main materials, honey and lemon are taken as auxiliary materials, and the prepared jam is bright in color, sour, sweet, delicious, rich in nutrition and better in health care effect.
The jam helps people to intaken the nutrient substances of honey, lemon and fig from the common supplement of daily required moisture to invigorate the diseases such as sub-health and the like virtually, and solves the problems mentioned in the background technology.
2. Technical scheme
In order to achieve the purpose, the invention provides the following technical scheme:
the honey lemon fig jam comprises the following raw materials in parts by weight: 9-12 parts of fresh fig, 3-5 parts of fresh lemon, 3-5 parts of rock candy and 1-2 parts of honey.
As a further scheme of the invention: the fig and the lemon are both fresh fruits and are prepared by the existing preparation process.
As a further scheme of the invention: the fig, the lemon and the honey are all food-grade raw materials, so that the use safety is ensured. No additive is added, and the production raw materials are natural.
A preparation method of honey lemon fig jam comprises the following specific steps:
s1: preparing the figs: and a, selecting and purchasing fresh figs. b, cleaning the fresh fig, removing stems, cutting into pieces, and boiling in boiling water for 3-5 minutes. And c, pouring the mixture into a beater (the aperture of a sieve pore is 1.2-0.4 mm) to obtain the fine fig pulp.
S2: preparation of lemon a fresh lemon is selected. b, removing stems after cleaning. c cutting the belt skin into uniform thin slices for standby.
S3: the syrup is prepared by boiling crystal sugar in water to dissolve, and making into 70-75% thick syrup.
S4: adding fructus fici pulp into concentrated syrup, decocting, stirring, heating, concentrating, adding fresh fructus Citri Limoniae slice and Mel when soluble solid content is 45%, stirring, and concentrating until soluble solid content reaches 45% -48%.
S5: canning while the paste is hot, wherein the central temperature of the paste is not lower than 80 deg.C, and sealing while the paste is hot.
S6, sterilizing under pressure at 100 deg.C for 5-15 min, and quickly cooling. If the glass can is adopted, sectional cooling is adopted to reach about 38 ℃.
S7, storing the finished product at low temperature (5-10 ℃).
Compared with the prior art, the invention has the beneficial effects that:
1. the lemon tea has good mouthfeel, emits natural fruitless fragrance, and has fresh lemon taste. Has unique faint scent, sour and sweet taste, can promote the production of body fluid to quench thirst, is also beneficial to invigorating stomach and clearing intestine, and can reduce swelling and remove toxicity, and is suitable for all ages;
2. the fresh fig is cut into pieces after being subjected to stem removal, and boiled in boiling water for 3-5 minutes to inhibit browning. The added lemon is rich in vitamin C, has an antioxidant effect, and protects the color of the jam;
3. the honey added in the invention makes the jam bright in color, the fatty acid contained in the honey can promote the intestinal tract to wriggle, and the rich vitamins and minerals have the function of regulating intestines and stomach, can expel toxin in vivo and improve the constipation condition.
4. The invention does not add any additive, and the raw materials for production are natural. Meets the strong requirements of consumers on non-additive and pure natural food.
Detailed description of the invention
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The honey lemon fig jam comprises the following raw materials in parts by weight: 11 parts of fresh fig, 4 parts of fresh lemon, 4 parts of rock candy and 1 part of honey.
As a further scheme of the invention: the fig and the lemon are both fresh fruits and are prepared by the existing preparation process.
As a further scheme of the invention: the fig, the lemon and the honey are all food-grade raw materials, so that the use safety is ensured.
A preparation method of honey lemon fig jam comprises the following specific steps:
s1: preparing the figs: and a, selecting and purchasing fresh figs. b, cleaning the fresh fig, removing stems, cutting into pieces, and boiling in boiling water for 3-5 minutes. And c, pouring the mixture into a beater (the aperture of a sieve pore is 1.2-0.4 mm) to obtain the fine fig pulp.
S2: preparation of lemon a fresh lemon is selected. b, removing stems after cleaning. c cutting the belt skin into uniform thin slices for standby.
S3: the syrup is prepared by boiling crystal sugar in water to dissolve, and making into 70-75% thick syrup.
S4: adding fructus fici pulp into concentrated syrup, decocting, stirring, heating, concentrating, adding fresh fructus Citri Limoniae slice and Mel when soluble solid content is 45%, stirring, and concentrating until soluble solid content reaches 45% -48%.
S5: canning while the paste is hot, wherein the central temperature of the paste is not lower than 80 deg.C, and sealing while the paste is hot.
S6, sterilizing under pressure at 100 deg.C for 5-15 min, and quickly cooling. If the glass can is adopted, sectional cooling is adopted to reach about 38 ℃.
S7, storing the finished product at low temperature (5-10 ℃).
Example 2
The honey lemon fig jam comprises the following raw materials in parts by weight: 12 parts of fresh fig, 5 parts of fresh lemon, 3 parts of rock candy and 2 parts of honey.
As a further scheme of the invention: the fig and the lemon are both fresh fruits and are prepared by the existing preparation process.
As a further scheme of the invention: the fig, the lemon and the honey are all food-grade raw materials, so that the use safety is ensured.
A preparation method of honey lemon fig jam comprises the following specific steps:
s1: preparing the figs: and a, selecting and purchasing fresh figs. b, cleaning the fresh fig, removing stems, cutting into pieces, and boiling in boiling water for 3-5 minutes. And c, pouring the mixture into a beater (the aperture of a sieve pore is 1.2-0.4 mm) to obtain the fine fig pulp.
S2: preparation of lemon a fresh lemon is selected. b, removing stems after cleaning. c cutting the belt skin into uniform thin slices for standby.
S3: the syrup is prepared by boiling crystal sugar in water to dissolve, and making into 70-75% thick syrup.
S4: adding fructus fici pulp into concentrated syrup, decocting, stirring, heating, concentrating, adding fresh fructus Citri Limoniae slice and Mel when soluble solid content is 45%, stirring, and concentrating until soluble solid content reaches 45% -48%.
S5: canning while the paste is hot, wherein the central temperature of the paste is not lower than 80 deg.C, and sealing while the paste is hot.
S6, sterilizing under pressure at 100 deg.C for 5-15 min, and quickly cooling. If the glass can is adopted, sectional cooling is adopted to reach about 38 ℃.
S7, storing the finished product at low temperature (5-10 ℃).
Example 3
The honey lemon fig jam comprises the following raw materials in parts by weight: 9 parts of fresh fig, 5 parts of fresh lemon, 5 parts of rock candy and 1 part of honey.
As a further scheme of the invention: the fig and the lemon are both fresh fruits and are prepared by the existing preparation process.
As a further scheme of the invention: the fig, the lemon and the honey are all food-grade raw materials, so that the use safety is ensured.
A preparation method of honey lemon fig jam comprises the following specific steps:
s1: preparing the figs: and a, selecting and purchasing fresh figs. b, cleaning the fresh fig, removing stems, cutting into pieces, and boiling in boiling water for 3-5 minutes. And c, pouring the mixture into a beater (the aperture of a sieve pore is 1.2-0.4 mm) to obtain the fine fig pulp.
S2: preparation of lemon a fresh lemon is selected. b, removing stems after cleaning. c cutting the belt skin into uniform thin slices for standby.
S3: the syrup is prepared by boiling crystal sugar in water to dissolve, and making into 70-75% thick syrup.
S4: adding fructus fici pulp into concentrated syrup, decocting, stirring, heating, concentrating, adding fresh fructus Citri Limoniae slice and Mel when soluble solid content is 45%, stirring, and concentrating until soluble solid content reaches 45% -48%.
S5: canning while the paste is hot, wherein the central temperature of the paste is not lower than 80 deg.C, and sealing while the paste is hot.
S6, sterilizing under pressure at 100 deg.C for 5-15 min, and quickly cooling. If the glass can is adopted, sectional cooling is adopted to reach about 38 ℃.
S7, storing the finished product at low temperature (5-10 ℃).
The fig jam prepared in examples 1 to 3 of the present invention was evaluated for sensory attributes including mouthfeel, color and flavor. Randomly searching 100 young people to score one by one, wherein each total score is 100, and the obtained evaluation is good. The results are shown in the following table:
| taste of the product | Color and luster | Fragrance | |
| Example 1 | 95 | 92 | 93 |
| Example 2 | 94 | 90 | 91 |
| Example 3 | 90 | 85 | 90 |
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (5)
1. The honey lemon fig jam is characterized by comprising the following raw materials in parts by weight: 9-12 parts of fresh fig, 3-5 parts of fresh lemon, 3-5 parts of rock candy and 1-2 parts of honey.
2. The honey lemon fig jam as claimed in claim 1, characterized in that the raw materials comprise the following components in parts by weight: 9-12 parts of fresh fig, 3-5 parts of fresh lemon, 3-5 parts of rock candy and 1-2 parts of honey.
3. A honey lemon fig jam as claimed in claim 1 or 2 wherein both the fig and the lemon are fresh fruits and are prepared by existing preparation processes.
4. The honey lemon fig jam and the preparation method thereof according to claim 1 or 2, wherein the figs, the lemons and the honey are all food-grade raw materials, so that the use safety is ensured.
5. A method for preparing honey lemon fig jam according to any one of claims 1 to 4, characterized in that the specific steps are as follows:
s1: preparing the figs: a, selecting and purchasing fresh figs,
b, cleaning fresh fig, removing stems, cutting into pieces, boiling in boiling water for 3-5 minutes,
c, pouring the mixture into a beater (the aperture of a sieve pore is 1.2-0.4 mm) to obtain fine fig pulp,
s2: the preparation of the lemon comprises a, purchasing fresh lemons,
b, removing the stalks after cleaning,
c cutting the belt skin into uniform thin slices for standby,
s3: the preparation method of the syrup comprises boiling crystal sugar in water to dissolve, making into 70-75% thick syrup,
s4: adding fructus fici pulp into concentrated syrup, decocting, stirring, heating, concentrating, adding fresh fructus Citri Limoniae slice and Mel when soluble solid content is 45%, stirring, concentrating until soluble solid content reaches 45% -48%,
s5: canning while the paste is hot, the central temperature of the paste is not lower than 80 ℃, sealing while the paste is hot,
s6, sterilizing under pressure at 100 deg.C for 5-15 min, cooling rapidly after sterilization,
if the glass can is adopted, sectional cooling is adopted to be about 38 ℃,
s7, storing the finished product at low temperature (5-10 ℃).
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