KR950024673A - Method of making pumpkin puree and paste - Google Patents

Method of making pumpkin puree and paste Download PDF

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Publication number
KR950024673A
KR950024673A KR1019940001913A KR19940001913A KR950024673A KR 950024673 A KR950024673 A KR 950024673A KR 1019940001913 A KR1019940001913 A KR 1019940001913A KR 19940001913 A KR19940001913 A KR 19940001913A KR 950024673 A KR950024673 A KR 950024673A
Authority
KR
South Korea
Prior art keywords
pumpkin
puree
paste
minutes
production
Prior art date
Application number
KR1019940001913A
Other languages
Korean (ko)
Inventor
김미라
Original Assignee
이삼수
호박물산 주식회사
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 이삼수, 호박물산 주식회사 filed Critical 이삼수
Priority to KR1019940001913A priority Critical patent/KR950024673A/en
Publication of KR950024673A publication Critical patent/KR950024673A/en

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Abstract

본 발명은 호박 가공식품 제조시 원료로 이용하기에 편리하게 1차적인 가공 제품으로 호박이 첨가되는 어떠한 식품 제조시에도 이용할 수 있고 수시로 가정에서 주부가 요리에 상용화하기 쉽게 가공되어 기존 토마토 퓌레 제조방식으로 호박을 주원료로 하여 호박 퓌레 및 페이스트의 제조방법은 다음과 같다.The present invention can be easily used as a raw material for the production of pumpkin processed food as a primary processed product can be used in the production of any food added to the pumpkin and processed from time to time to easily commercialized in housewives cooking house tomato puree production method The method of producing pumpkin puree and paste using pumpkin as a main ingredient is as follows.

수세 탈피된 호박을 2-3mm 또는 0.5-1mm크기로 절단 분쇄하여 100℃정도에서 40-60분 정도 가열 보일링하여 토마토 펄퍼 및 피니셔를 통과시켜 고형물 6.3% 이상에서 33% 이상 정도로 또는 50%정도까지 이중솥, 가열탱크, 및 진공증발관 등을 사용하여 조리기로 농축시켜 식히지 말고 유리병, 캔, 기타용기에 밀봉 담기한 다음 100℃ 이상으로 30-40분간 살균 30-40℃ 온도로 냉각시켜 제품화하여 호박 퓌레 및 페이스트의 제조방법이다.Washed and peeled zucchini sliced into 2-3mm or 0.5-1mm size, heated and boiled at 100 ℃ for 40-60 minutes and passed through tomato pulper and finisher to make solids from 6.3% to 33% or 50% Concentrate into a cooker using a double pot, a heating tank, and a vacuum evaporator until it is not cooled, seal it in glass bottles, cans, and other containers, and sterilize it at 30-40 ° C for 30-40 minutes or more. It is a method of producing pumpkin puree and paste by commercialization.

Description

호박 퓌레 및 페이스트의 제조방법Method of making pumpkin puree and paste

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

Claims (1)

잘익은 늙은 호박을 수세탈피 씨앗을 제거한 다음 2-3cm크기로 절단하여 전체량의 10% 부피 정도량의 물을 첨가하여 눌지 않도록 100℃ 정도에서 60분정도 가열 보일링하여 분쇄시켜 0.5-1mm 여과기를 통과시키거나, 수세탈피 씨앗을 제거한 호박 원료로 분쇄기로 0.5-1mm 이하로 죽같이 분쇄시켜 물을 첨가하지 않고 100℃ 정도에서 30-40분 정도 가열 보일링하여 토마토 펄퍼 및 피니셔를 통과시킨 내용을 호박펄핑한 것을 고형물 6.3% 이상에서 12%이상 정도 또는 22% 이상에서 33% 이상되게 보통솥, 이중솥, 가열탱크, 진공증발관 등을 사용하여 조리기로 농축시켜 비중계법, 펌프감량법 및 유하 속도에 의한 방법 또는 굴절 당도계법을 적용시켜 알맞게 농축된 것을 식히지 말고 유리병, 캔, 프라스틱 용기등에 밀봉 담기한 다음 100℃ 이상으로 30-40분 정도 살균시켜 38-40℃ 온도로 냉각시켜 제품화하여 얻은 호박 퓌레 및 페이스트의 제조방법.After ripening pumpkin, remove the seedling skin seed and cut it into 2-3cm size, add it by adding 10% of the volume of water, and boil it for 60 minutes at 100 ℃ to crush it. It is passed through the tomato pulper and finisher after passing through or by boiling the pumpkin raw material from which the loofah talpi seed was removed. Pumpkin pulping was concentrated in a cooker using ordinary pot, double pot, heating tank, vacuum evaporation tube, etc. from 6.3% to 12% or 22% to 33% or more of solids. Do not cool down properly concentrated by applying speed method or refractive sugar meter method. Seal it in glass bottles, cans, plastic containers, etc., and sterilize it for 30-40 minutes above 100 ℃. Method for producing pumpkin puree and paste obtained by cooling to 8-40 ℃ temperature. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019940001913A 1994-02-02 1994-02-02 Method of making pumpkin puree and paste KR950024673A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019940001913A KR950024673A (en) 1994-02-02 1994-02-02 Method of making pumpkin puree and paste

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019940001913A KR950024673A (en) 1994-02-02 1994-02-02 Method of making pumpkin puree and paste

Publications (1)

Publication Number Publication Date
KR950024673A true KR950024673A (en) 1995-09-15

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Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019940001913A KR950024673A (en) 1994-02-02 1994-02-02 Method of making pumpkin puree and paste

Country Status (1)

Country Link
KR (1) KR950024673A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100328479B1 (en) * 1999-02-06 2002-03-16 이석인 Composition of brown rice and pumpkin gruel
KR100375561B1 (en) * 2000-11-16 2003-03-10 전라북도(농업기술원) Pumpkin instant gruel and process for preparation thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100328479B1 (en) * 1999-02-06 2002-03-16 이석인 Composition of brown rice and pumpkin gruel
KR100375561B1 (en) * 2000-11-16 2003-03-10 전라북도(농업기술원) Pumpkin instant gruel and process for preparation thereof

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