KR890009292A - How to make pumpkin jam - Google Patents

How to make pumpkin jam Download PDF

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Publication number
KR890009292A
KR890009292A KR1019870015563A KR870015563A KR890009292A KR 890009292 A KR890009292 A KR 890009292A KR 1019870015563 A KR1019870015563 A KR 1019870015563A KR 870015563 A KR870015563 A KR 870015563A KR 890009292 A KR890009292 A KR 890009292A
Authority
KR
South Korea
Prior art keywords
boiled
jam
pumpkin
make pumpkin
heated
Prior art date
Application number
KR1019870015563A
Other languages
Korean (ko)
Other versions
KR900003549B1 (en
Inventor
김길용
Original Assignee
김길용
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 김길용 filed Critical 김길용
Priority to KR1019870015563A priority Critical patent/KR900003549B1/en
Publication of KR890009292A publication Critical patent/KR890009292A/en
Application granted granted Critical
Publication of KR900003549B1 publication Critical patent/KR900003549B1/en

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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
    • 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
    • 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
    • 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
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

내용 없음No content

Description

호박잼의 제조방법How to make pumpkin jam

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

세척 탈피시켜 3-5㎜이하로 분쇄한 호박과 물을 1:1/2의 중량비로하여 100-120℃에서 2~3시간 정도 가열 보일링하고, 분쇄한 호박의 1/2중량비의 설탕을 첨가하여 90-100℃에서 1시간 정도 가열 보일링하여 농축 시킨후, 다시 분쇄한 호박의 1/2중량비의 설탕을 첨가하여 40분 정도 가열 보일링 하면서 교반하여 당도 63-64%의 잼을 완성시킴을 특징으로 하는 호박잼의 제조방법.Washed and peeled and boiled pumpkin and water pulverized to 3-5 mm or less at a weight ratio of 1: 1/2 and heated and boiled at 100-120 ° C. for 2 to 3 hours. The mixture was heated and boiled at 90-100 ° C. for about 1 hour and concentrated. Then, the sugar was added to 1/2 weight ratio of the crushed pumpkin and stirred while heating and boiled for 40 minutes to complete a jam having a sugar content of 63-64%. Pumpkin jam production method characterized in that. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019870015563A 1987-12-31 1987-12-31 Process for making of pumpkin jam KR900003549B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019870015563A KR900003549B1 (en) 1987-12-31 1987-12-31 Process for making of pumpkin jam

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019870015563A KR900003549B1 (en) 1987-12-31 1987-12-31 Process for making of pumpkin jam

Publications (2)

Publication Number Publication Date
KR890009292A true KR890009292A (en) 1989-08-01
KR900003549B1 KR900003549B1 (en) 1990-05-21

Family

ID=19267834

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019870015563A KR900003549B1 (en) 1987-12-31 1987-12-31 Process for making of pumpkin jam

Country Status (1)

Country Link
KR (1) KR900003549B1 (en)

Also Published As

Publication number Publication date
KR900003549B1 (en) 1990-05-21

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