CN101720881A

CN101720881A - Method for preparing pumpkin paste

Info

Publication number: CN101720881A
Application number: CN200810195248A
Authority: CN
Inventors: 吴玉华
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-10-31
Filing date: 2008-10-31
Publication date: 2010-06-09

Abstract

The invention relates to a method for preparing pumpkin paste. The process flow of the invention comprises the steps of selecting raw materials, washing, peeling, dicing and flesh removing, cutting into pieces, boiling in boiling water, adding sugar for concentration, canning and sterilizing; the pumpkin paste contains components of starch, proteins, carotene, vitamin B, vitamin C, calcium, phosphorus and the like, and has higher edibility as well as important food therapeutic effect; and the pumpkin paste has the functions of moistening the lung and invigorating qi, resolving phlegm and promoting pus discharge, expelling worms and removing toxins, curing cough and stopping asthma, treating pulmonary abscess and constipation, promoting urination, beautifying the face, treating prostatic hyperplasia, preventing prostatic cancer, preventing and treating arteriosclerosis and abscess of gastric mucosa, treating diabetes, inducing decomposition of calculi and the like.

Description

A kind of preparation method of pumpkin paste

Technical field

The present invention relates to a kind of preparation method of sauce preparation method, particularly a kind of pumpkin paste.

Background technology

Pumpkin popular name pumpkin, pumpkin, pumpkin.Originate in South America, after import China into.Pumpkin contains starch, protein, carrotene, Cobastab, vitamin C and compositions such as calcium, phosphorus.It is nutritious, is the often edible melon dish of rural people, and is subjected to the attention of urban human day by day.Higher edibility is not only arranged.And very important dietary function arranged.Carry according to " the southern regions of the Yunnan Province book on Chinese herbal medicine ": pumpkin is warm in nature, and it is sweet nontoxic to distinguish the flavor of, and goes into spleen, stomach two warps, the energy moistening lung qi-benefitting, and the row of reducing phlegm is dense, and the expelling parasite detoxifcation is controlled and is coughed Zhichuan, treats lung carbuncle and constipation, and effects such as diuresis, beauty treatment are arranged.In recent years, medical expert, scholar's research experiment both at home and abroad shows that the food pumpkin is treated hypertrophy of the prostate in addition, prevents prostate cancer, prevents and treats artery sclerosis and gastric mucosa ulcer, controlled effects such as diabetes, the inducing decomposition of calculi.

Summary of the invention

The preparation method that the purpose of this invention is to provide a kind of pumpkin paste keeps the nutrition of pumpkin, improves the taste of pumpkin.

Technical scheme of the present invention is

Technological process selects materials, cleans, digs that skin, stripping and slicing remove flesh, are cut into sugar-preserved gourd, boiling water boils, sugaring concentrates, tinning (bottle), sterilization, finished product are for sale.

Primary raw material white sugar, pumpkin, citric acid.

Equipment apparatus aluminum pot, planing tool, kitchen knife.

That preparation method is chosen is fresh, meat closely, plump, ripe pumpkin.Earlier the pumpkin surface is cleaned, with the planing tool melon skin of shooting off, be cut into pintongs then by knife, cut out melon pulp and melon seeds, again every lobe melon meat is cut into long 4 centimetres, wide 1 centimetre, thick 1 centimetre melon dish, pour in the clear water that has boiled in the pot to scald and boiled 5～10 minutes, boil to the melon dish transparent till, take out the back and wash with cold clear water.Add water in pot, its water yield is 1/4 of a melon weight, boils.To pour in the pot with the melon meat of cold clear water flushing, boil 5～10 minutes, with boiling with melon meat is mashed.The sugaring in the melon meat of the ratio that adds 0.7 kilogram of white sugar again in per kilogram melon meat, gradation, boiling concentrates, and the amounts that add 2 gram citric acids by per kilogram melon meat add in the melon meat, and the pH value is transferred to about 2.8～3.2.Boil to the solid shape amount of being full of be 60%～75%, temperature just can take the dish out of the pot more than 103 ℃, exists side by side promptly to pack in the sterilized jar, sealed cans were boiled sterilization 5～10 minutes in boiling water.

The specific embodiment

Manufacturing process: choose fresh, meat closely, plump, ripe pumpkin.Earlier the pumpkin surface is cleaned, with the planing tool melon skin of shooting off, be cut into pintongs then by knife, cut out melon pulp and melon seeds, again every lobe melon meat is cut into long 4 centimetres, wide 1 centimetre, thick 1 centimetre melon dish, pour in the clear water that has boiled in the pot to scald and boiled 5～10 minutes, boil to the melon dish transparent till, take out the back and wash with cold clear water.Add water in pot, its water yield is 1/4 of a melon weight, boils.To pour in the pot with the melon meat of cold clear water flushing, boil 5～10 minutes, with boiling with melon meat is mashed.The sugaring in the melon meat of the ratio that adds 0.7 kilogram of white sugar again in per kilogram melon meat, gradation, boiling concentrates, and the amounts that add 2 gram citric acids by per kilogram melon meat add in the melon meat, and the pH value is transferred to about 2.8～3.2.Boil to the solid shape amount of being full of be 60%～75%, temperature just can take the dish out of the pot more than 103 ℃, exists side by side promptly to pack in the sterilized jar, sealed cans were boiled sterilization 5～10 minutes in boiling water.

Claims

1. the preparation method of a pumpkin paste, it is characterized in that pumpkin is cut into long 4 centimetres, wide 1 centimetre, thick 1 centimetre melon dish, pour into to scald in the clear water that has boiled in the pot and boiled 5～10 minutes, taking out the back washes with cold clear water, in pot, add water, its water yield is 1/4 of a melon weight, boils, and will pour in the pot with the melon meat of cold clear water flushing, boiled 5～10 minutes, with boiling, add the ratio of 0.7 kilogram of white sugar again in per kilogram melon meat, gradation sugaring in the melon meat with melon meat is mashed, boiling concentrates, the amounts that add 2 gram citric acids by per kilogram melon meat add in the melon meat, and the pH value is transferred to about 2.8～3.2, and boiling to consolidating the shape amount of being full of is 60%～75%, temperature just can take the dish out of the pot more than 103 ℃, exist side by side promptly pack into sterilized jar in, sealed cans are boiled in boiling water and were got final product in 5～10 minutes.