CN111567767A - Preparation method of pumpkin puree - Google Patents
Preparation method of pumpkin puree Download PDFInfo
- Publication number
- CN111567767A CN111567767A CN202010472272.7A CN202010472272A CN111567767A CN 111567767 A CN111567767 A CN 111567767A CN 202010472272 A CN202010472272 A CN 202010472272A CN 111567767 A CN111567767 A CN 111567767A
- Authority
- CN
- China
- Prior art keywords
- pumpkin
- white granulated
- granulated sugar
- golden
- stirring
- 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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- 235000000832 Ayote Nutrition 0.000 title claims abstract description 49
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 49
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 49
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 49
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000004519 grease Substances 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000001704 evaporation Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000015067 sauces Nutrition 0.000 claims abstract description 4
- 238000011049 filling Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 9
- 239000000126 substance Substances 0.000 abstract description 4
- 235000000346 sugar Nutrition 0.000 abstract description 4
- 235000015816 nutrient absorption Nutrition 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 208000001140 Night Blindness Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of pumpkin puree, which comprises the following steps: the method comprises the following steps: preparing raw materials: 10 kg of golden pumpkin, 4 kg of grease and 6 kg of white granulated sugar; step two: cooking, cleaning fructus Cucurbitae Moschatae, cutting into pieces, and steaming in pressure cooker; step three: stirring: taking out the steamed golden pumpkin, putting into a stirring pot, adding white granulated sugar while the golden pumpkin is hot, stirring uniformly until the white granulated sugar is melted, adding oil, heating and stirring; step four: frying: frying with an electric frying pan, evaporating water, mixing the pumpkin paste, the grease and the white granulated sugar into sauce, concentrating the water, and finishing the preparation of the pumpkin paste; step five: packaging: the pumpkin paste is put into a fresh-keeping bag and then is barreled for storage. According to the invention, through high-temperature cooking and frying by using an electric frying pan, the nutrient substances are separated out to a high degree, and through high-temperature concentration, the pumpkin paste is golden in color, high in sugar content and water content dry matter content, and fat-soluble nutrient is separated out, so that the nutrient absorption of a human body is facilitated; the invention has reasonable design and is worth popularizing.
Description
Technical Field
The invention relates to the field of diet, in particular to a preparation method of pumpkin puree.
Background
The pumpkin paste is a common dish made of pumpkin. The pumpkin contains rich carotene and vitamin C, and can invigorate spleen, prevent gastritis, prevent and treat nyctalopia, protect liver, make skin delicate and neutralize carcinogen;
the existing pumpkin puree is inconvenient to store, low in dry matter content and low in nutrient substance precipitation.
Therefore, the preparation method of the pumpkin paste which is convenient to store, high in dry matter content and high in nutrient separation becomes a problem to be solved urgently.
Disclosure of Invention
The invention aims to solve the technical problems of inconvenient storage, low dry matter content, low nutrient precipitation and the like in the prior art.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: a preparation method of pumpkin puree comprises the following steps:
the method comprises the following steps: preparing raw materials: 10 kg of golden pumpkin, 4 kg of grease and 6 kg of white granulated sugar;
step two: cooking, cleaning fructus Cucurbitae Moschatae, cutting into pieces, and steaming in pressure cooker;
step three: stirring: taking out the steamed golden pumpkin, putting into a stirring pot, adding white granulated sugar while the golden pumpkin is hot, stirring uniformly until the white granulated sugar is melted, adding oil, heating and stirring;
step four: frying: frying with an electric frying pan, evaporating water, mixing the pumpkin paste, the grease and the white granulated sugar into sauce, concentrating the water, and finishing the preparation of the pumpkin paste.
Step five: packaging: and filling the prepared pumpkin paste into a freshness protection bag, and then barreling and storing.
Further, the second step is put into a pressure cooker for steaming for 15-25 minutes, the temperature in the pressure cooker is set to be 150-200 ℃, and the high-temperature concentration is carried out, so that the dry matter content of the sugar and the moisture is high.
Furthermore, the step four is fried for 10-20 minutes by using an electric frying pan, the content of dry matter of the pumpkin paste is about 40%, and fat-soluble nutrition is separated out, so that the absorption of nutrition of a human body is facilitated.
Compared with the prior art, the invention has the advantages that: according to the invention, through high-temperature cooking and frying by using an electric frying pan, the nutrient substances are separated out to a high degree, and through high-temperature concentration, the pumpkin paste is golden in color, high in sugar content and water content dry matter content, and fat-soluble nutrient is separated out, so that the nutrient absorption of a human body is facilitated; the pumpkin puree is processed in a bagging and barreling mode, so that the pumpkin puree is convenient to store; the invention has reasonable design and is worth popularizing.
Detailed Description
The invention provides a preparation method of pumpkin puree in specific implementation, which comprises the following steps:
the method comprises the following steps: preparing raw materials: 10 kg of golden pumpkin, 4 kg of grease and 6 kg of white granulated sugar;
step two: cooking, cleaning fructus Cucurbitae Moschatae, cutting into pieces, and steaming in pressure cooker;
step three: stirring: taking out the steamed golden pumpkin, putting into a stirring pot, adding white granulated sugar while the golden pumpkin is hot, stirring uniformly until the white granulated sugar is melted, adding oil, heating and stirring;
step four: frying: frying with an electric frying pan, evaporating water, mixing the pumpkin paste, the grease and the white granulated sugar into sauce, concentrating the water, and finishing the preparation of the pumpkin paste.
Step five: packaging: and filling the prepared pumpkin paste into a freshness protection bag, and then barreling and storing.
And in the second step, the mixture is put into an autoclave to be steamed for 15 to 25 minutes, and the temperature in the autoclave is set to be 150-.
And fourthly, frying for 10-20 minutes by using an electric frying pan, wherein the dry matter content of the pumpkin paste is about 40%.
According to the invention, through high-temperature cooking and frying by using an electric frying pan, the nutrient substances are separated out to a high degree, and through high-temperature concentration, the pumpkin paste is golden in color, high in sugar content and water content dry matter content, and fat-soluble nutrient is separated out, so that the nutrient absorption of a human body is facilitated; the pumpkin puree is processed in a bagging and barreling mode, so that the pumpkin puree is convenient to store; the invention has reasonable design and is worth popularizing.
The present invention and its embodiments have been described above, but the description is not limitative, and the actual structure is not limited thereto. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (3)
1. A preparation method of pumpkin puree is characterized by comprising the following steps: the preparation method of the pumpkin paste is as follows:
the method comprises the following steps: preparing raw materials: 10 kg of golden pumpkin, 4 kg of grease and 6 kg of white granulated sugar;
step two: cooking, cleaning fructus Cucurbitae Moschatae, cutting into pieces, and steaming in pressure cooker;
step three: stirring: taking out the steamed golden pumpkin, putting into a stirring pot, adding white granulated sugar while the golden pumpkin is hot, stirring uniformly until the white granulated sugar is melted, adding oil, heating and stirring;
step four: frying: frying with an electric frying pan, evaporating water, mixing the pumpkin paste, the grease and the white granulated sugar into sauce, concentrating the water, and finishing the preparation of the pumpkin paste.
Step five: packaging: and filling the prepared pumpkin paste into a freshness protection bag, and then barreling and storing.
2. The making method of the mashed pumpkin according to claim 1, characterized in that: and in the second step, the mixture is put into an autoclave to be steamed for 15 to 25 minutes, and the temperature in the autoclave is set to be 150-.
3. The making method of the mashed pumpkin according to claim 1, characterized in that: and fourthly, frying for 10-20 minutes by using an electric frying pan, wherein the dry matter content of the pumpkin paste is about 40%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010472272.7A CN111567767A (en) | 2020-05-29 | 2020-05-29 | Preparation method of pumpkin puree |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010472272.7A CN111567767A (en) | 2020-05-29 | 2020-05-29 | Preparation method of pumpkin puree |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111567767A true CN111567767A (en) | 2020-08-25 |
Family
ID=72119662
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010472272.7A Withdrawn CN111567767A (en) | 2020-05-29 | 2020-05-29 | Preparation method of pumpkin puree |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111567767A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112617148A (en) * | 2020-12-09 | 2021-04-09 | 上海曹野农业发展有限公司 | Pumpkin paste with rich nutrition function and preparation method thereof |
| CN115191575A (en) * | 2022-07-21 | 2022-10-18 | 四川菜煮饪巴蜀辣韵食品有限公司 | Golden pumpkin food and preparation method thereof |
-
2020
- 2020-05-29 CN CN202010472272.7A patent/CN111567767A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112617148A (en) * | 2020-12-09 | 2021-04-09 | 上海曹野农业发展有限公司 | Pumpkin paste with rich nutrition function and preparation method thereof |
| CN115191575A (en) * | 2022-07-21 | 2022-10-18 | 四川菜煮饪巴蜀辣韵食品有限公司 | Golden pumpkin food and preparation method thereof |
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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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20200825 |