RU2565022C1 - Cedar cone jam preparation method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food and preservation industry and may be used during jam preparation. Cedar cones of second ripening year are milled into particles sized 3.0-7.0 mm. Cedar buds are added; the produced mixture is milled. Milled rhubarb or apples and sugar are introduced. One performs maintenance at room temperature during 1.5-2 hours, the mass stirring and boiling at a temperature of 150-180°C during 5-7 minutes. The initial components are used at the following ratio, wt %: cedar cones - 1.35-1.45; cedar buds - 1.35-1.45, rhubarb or apples - 27.00-29.00; sugar - balance.

EFFECT: method allows to enhance effectiveness of nutritional substances isolation and increase nutritive and biological value.

Description

Technical field

The invention relates to the food and canning industry and can be used in the preparation of jams.

State of the art

Known methods of making jam from green walnuts in various ways (Handbook for the production of canned food. M: Food industry, 1974, v. 4, p. 382).

Their common disadvantages are: the length of the process of preparing the fruits for cooking, the reduction of the nutritional benefits of fruits due to prolonged soaking in various solutions.

The disadvantage of this method is the limited shelf life and low nutritional benefits of the finished product.

Jam from green walnuts and a method for its preparation are also known (patent RU 2171040 A23L 1/06, 08/27/1996), in which the green fruits of the walnut are sorted, washed, blanched, peeled with a carborundum machine, blanched, filled with sugar syrup, cooked. Before the third cooking, add syrup prepared on apple juice, honey and citric acid in the following ratio: green walnut fruit - 35%, sugar syrup - 44%, apple juice - 10%, honey - 10.5%, citric acid - 0 ,5%.

The disadvantage of this method is the length of the process and low nutritional benefits of the finished product due to the heating of honey.

Also known is a method of making jam from cedar cones, which we selected for the prototype (http://womanadvice.ru/varene-iz-shishek), in which cedar cones are sorted, cleaned of debris and needles, washed, transferred to enameled dishes, poured boiled water and put the container on fire. Bring to a boil and cook the cones for 10 minutes. Sugar, a pinch of cinnamon are added and cooked on low heat for about 2 hours, periodically removing the foam. The ratio of components: pine cones - 1 kg; water - 1 l; cinnamon to taste; sugar - 1 kg.

The disadvantage of this method is the low efficiency of the extraction of nutrients. In addition, the resulting product has a limited shelf life.

SUMMARY OF THE INVENTION

The technical problem is to develop a method for the preparation of preserves with enhanced tonic, immunomodulatory properties.

The technical result achieved using the present invention is to increase the efficiency of extraction of nutrients, as well as nutritional and biological value.

The technical result is achieved by the fact that in the method of making jam from cedar cones, including preparing cones for processing and cooking, according to the invention, cedar cones of milk maturity of the second year of ripening are crushed to particles with a size of 3.0-7.0 mm, cedar buds are added and additionally crushed the mixture, then crushed rhubarb or apples and sugar are added, kept at room temperature for 1.5-2 hours, stirred and boiled at a temperature of 150-180 ° C for 5-7 minutes, the components are used In the following ratio, wt.%:

pine cones - 1.35-1.45, cedar buds - 1.35-1.45, rhubarb or apple - 27.00-29.00, sugar - the rest.

These new features, in conjunction with the known ones, are sufficient to obtain the claimed technical result.

The implementation of the method

Green cedar cones in a milky degree of maturity are harvested in the second year of maturation, for example, from May 10 to 20. Sorted by quality, separated from garbage. Cedar kidneys are also harvested from May 10-30. Cedar cones are crushed to particles ranging in size from 3.0 to 7.0 mm, then a cedar kidney is added and the resulting mixture is further crushed. Add chopped rhubarb or apple and sugar. Insist 1.5-2 hours, then the mass is thoroughly mixed and boiled at a temperature of 180 ° C on low heat for 5-7 minutes. The resulting product is packaged in pasteurized jars and sealed. Jam is stored in a cool dark place at a temperature of 4 to 6 degrees. Shelf life 12 months.

The proposed method allows to maximize extract and preserve the nutrients contained in the pine cone (pine gum, plant amino acids, vitamins C, A and others).

The resulting product has an attractive appearance of a homogeneous consistency with a sweet and sour taste and delicate aroma of cedar resin.

Jam increases physical activity, the body's resistance to seasonal changes. Jam is recommended for both permanent and periodic use. Jam is allowed for children from one year old and adults to old age without restrictions for the prevention of gastritis, hypertension, periodontal disease, acute respiratory viral infections, etc.

Claims (1)

A method of making jam from cedar cones, including preparing cones for processing and cooking, characterized in that the cedar cones of milk maturity of the second year of maturation are crushed to particles of size 3.0-7.0 mm, cedar buds are added and the resulting mixture is further crushed, then chopped rhubarb or apples and sugar are added, kept at room temperature for 1.5-2 hours, stirred and boiled at a temperature of 150-180 ° C for 5-7 minutes, and the starting components are used in the following ratio, wt.%:
cedar cones 1.35-1.45 cedar buds 1.35-1.45 rhubarb or apples 27.00-29.00 sugar rest