CN1555716A - Peppery taste haw thorn product - Google Patents
Peppery taste haw thorn product Download PDFInfo
- Publication number
- CN1555716A CN1555716A CNA2003101146661A CN200310114666A CN1555716A CN 1555716 A CN1555716 A CN 1555716A CN A2003101146661 A CNA2003101146661 A CN A2003101146661A CN 200310114666 A CN200310114666 A CN 200310114666A CN 1555716 A CN1555716 A CN 1555716A
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- CN
- China
- Prior art keywords
- hawthorn
- haw
- pungent
- chilli powder
- products according
- 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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Abstract
A hot haw food is prepared from fresh haw through removing kernel, washing, softening by steam for 3-8 min, immersing in sugar solution under vacuum for 15-17 hr, dripdrying, proportionally mixing it with chili powder, and baking. Its advantages are proper sour taste, less sugar content, and long storage time.
Description
Technical field
The present invention relates to food, is a kind of pungent haw products.
Background technology
The nutritive value of hawthorn is known, and the product of making of hawthorn has more kind, and usually when making haw food, the taste the when producer considers mainly that hawthorn is accepted by people, the additive during manufacturing are to the influence of hawthorn nutritive value etc.Because the acidity of hawthorn is bigger, when making haw food,, and, do not produce other harmful effect usually owing to only mouthfeel is produced influence preferably in the sugar adding hawthorn mainly with sugared seasoning.Because traditional haw products all adds a large amount of sugar, for the patient of some disease, the intake of sugar need strictly be controlled, also limited the amount of haw products thereupon.A kind of low sugar haw products has been manufactured experimently in this area, though it has limited eater's sugar amount, and, still have more deficiency: on the make need to add anticorrisive agent, human body is easily produced harm; Sugariness deficiency, acidity rise; Because oxidation resistance is poor, storage life is short etc.
Summary of the invention
The objective of the invention is, a kind of pungent haw products is provided, it adds chilli powder in the raw material of haw products, it can change the acidity of hawthorn, and the acidity of hawthorn is reduced significantly, reduces the addition of sugar simultaneously, oxidation resistance is strong, mouthfeel is good, does not need to add anticorrisive agent, and the holding time is long etc.
The present invention is achieved through the following technical solutions for achieving the above object: a kind of pungent haw products, and it adopts hawthorn to do main raw material, and its raw material is bright hawthorn, multitudinous sugar and chilli powder, and the ratio of these raw materials is 100: 30-50: 5-25.
Described a kind of pungent haw products, hawthorn is gone base of a fruit stoning, rinsing, again hawthorn is inserted in the steam and softened 3-8 minute, hawthorn after softening was immersed under vacuum state in the liquid glucose of 50%-65% 15-17 hour, the liquid glucose temperature is 40-60 ℃, takes out after the hawthorn that passes through sugaring drains 5-10 hour, after placing chilli powder evenly, obtain preserved haw through overbaking.
Described a kind of pungent haw products, the softening time of the steam of hawthorn is 6-8 minute.
Described a kind of pungent haw products, the time that hawthorn drains is 5-7 hour.
Described a kind of pungent haw products, the hawthorn of evenly inserting in the chilli powder can be toasted 7-8 hour down at 50-55 ℃, and making water content is that 12-30% makes preserved haw.
Described a kind of pungent haw products, the ratio of the hawthorn of its raw material, multitudinous sugar and chilli powder is 100: 25-43: 5-18.
Described a kind of pungent haw products, with the selected rinsing of hawthorn insert boil in the boiling water to pulp soft mashed, seed, core, stalk are removed in making beating, adding sugar, chilli powder mix to the jam shape according to the above ratio, add the 10-15Kg glutinous rice flour and stir into the sauce walk, grinding forming is dried to water content and is no more than 12%, is haw flakes.
The present invention is through trial-production repeatedly, the advantage that draws is: add chilli powder in haw products, can change the addition of multitudinous sugar, and reduced the acidity of hawthorn significantly, simultaneously, improved the oxidation resistance of haw products, do not needed to add under the situation of anticorrisive agent, the storage life that comparable low sugar haw products prolongs 4-6 month.
The specific embodiment
Embodiments of the invention are as follows:
It can be following multiple combination that raw material of the present invention is formed:
1, hawthorn 100Kg, multitudinous sugared 25Kg, chilli powder 5Kg.
2, hawthorn 100Kg, multitudinous sugared 30Kg, chilli powder 5Kg.
3, hawthorn 100Kg, multitudinous sugared 35Kg, chilli powder 10Kg.
4, hawthorn 100Kg, multitudinous sugared 40Kg, chilli powder 20Kg.
5, hawthorn 100Kg, multitudinous sugared 45Kg, chilli powder 22Kg.
6, hawthorn 100Kg, multitudinous sugared 50Kg, chilli powder 25Kg.
Adopt the above-mentioned raw materials proportioning can make dissimilar haw productses such as preserved haw, haw flakes.The method of preserved haw is that hawthorn is gone base of a fruit stoning, rinsing, again hawthorn is inserted in the steam and softened 6 minutes, with the hawthorn after softening under vacuum state, immersed in the liquid glucose of 50%-65% 16 hours, the liquid glucose temperature is about 50 ℃, takes out after hawthorn through sugaring drains 6 hours, after placing chilli powder evenly, obtained preserved haw in 7 hours through 50 ℃ of bakings.The preparation method of haw flakes is the selected rinsing of hawthorn to be inserted to boil in the boiling water to pulp is soft rot, seed, core, stalk are removed in making beating, ratio of the present invention adds sugar, chilli powder mixes to the jam shape, add the 10-15Kg glutinous rice flour and stir into the sauce walk, grinding forming is dried to water content and is no more than 12%, is haw flakes.
Claims (7)
1, a kind of pungent haw products, it adopts hawthorn to do main raw material, and it is characterized in that: its raw material is bright hawthorn, multitudinous sugar and chilli powder, and the ratio of these raw materials is 100: 30-50: 5-25.
2 one kinds of pungent haw productses, it is characterized in that: hawthorn is gone base of a fruit stoning, rinsing, again hawthorn is inserted in the steam and softened 3-8 minute, hawthorn after softening was immersed under vacuum state in the liquid glucose of 50%-65% 15-17 hour, the liquid glucose temperature is 40-60 ℃, takes out after the hawthorn that passes through sugaring drains 5-10 hour, after placing chilli powder evenly, obtain preserved haw through overbaking.
3, a kind of pungent haw products according to claim 2 is characterized in that: the softening time of the steam of hawthorn is 6-8 minute.
4, a kind of pungent haw products according to claim 2, it is characterized in that: the time that hawthorn drains is 5-7 hour.
5, a kind of pungent haw products according to claim 2 is characterized in that: the hawthorn of evenly inserting in the chilli powder can be toasted 7-8 hour down at 50-55 ℃, and making water content is that 12-30% makes preserved haw.
6, a kind of pungent haw products according to claim 1, it is characterized in that: the ratio of hawthorn, multitudinous sugar and chilli powder is 100: 25-43: 5-18.
7, a kind of pungent haw products according to claim 1, it is characterized in that: the selected rinsing of hawthorn is inserted to boil in the boiling water to pulp is soft rot, seed, core, stalk are removed in making beating, adding sugar, chilli powder mix to the jam shape according to the above ratio, add the 10-15Kg glutinous rice flour and stir into the sauce walk, grinding forming is dried to water content and is no more than 12%, is haw flakes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101146661A CN1555716A (en) | 2003-12-30 | 2003-12-30 | Peppery taste haw thorn product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2003101146661A CN1555716A (en) | 2003-12-30 | 2003-12-30 | Peppery taste haw thorn product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1555716A true CN1555716A (en) | 2004-12-22 |
Family
ID=34337189
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2003101146661A Pending CN1555716A (en) | 2003-12-30 | 2003-12-30 | Peppery taste haw thorn product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1555716A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103947814A (en) * | 2014-04-25 | 2014-07-30 | 大连民族学院 | Preparation method of preserved chili hawthorn |
| CN108077540A (en) * | 2017-12-29 | 2018-05-29 | 贺州市星辉科技有限公司 | The method that pungent hawthorn is made of hawthorn salt embryo |
| CN108208291A (en) * | 2017-12-29 | 2018-06-29 | 贺州市星辉科技有限公司 | The preparation method of hawthorn fruit jelly |
| CN110301513A (en) * | 2019-06-21 | 2019-10-08 | 乐陵市德润健康食品有限公司 | A kind of preparation method of seedless preserved fruit haw products |
-
2003
- 2003-12-30 CN CNA2003101146661A patent/CN1555716A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103947814A (en) * | 2014-04-25 | 2014-07-30 | 大连民族学院 | Preparation method of preserved chili hawthorn |
| CN103947814B (en) * | 2014-04-25 | 2015-05-06 | 大连民族学院 | Preparation method of preserved chili hawthorn |
| CN108077540A (en) * | 2017-12-29 | 2018-05-29 | 贺州市星辉科技有限公司 | The method that pungent hawthorn is made of hawthorn salt embryo |
| CN108208291A (en) * | 2017-12-29 | 2018-06-29 | 贺州市星辉科技有限公司 | The preparation method of hawthorn fruit jelly |
| CN110301513A (en) * | 2019-06-21 | 2019-10-08 | 乐陵市德润健康食品有限公司 | A kind of preparation method of seedless preserved fruit haw products |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |