CN104886427A - Kidney-tonifying syzygium aromaticum and fish roe and pear jam and preparation method thereof - Google Patents
Kidney-tonifying syzygium aromaticum and fish roe and pear jam and preparation method thereof Download PDFInfo
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- CN104886427A CN104886427A CN201510252329.1A CN201510252329A CN104886427A CN 104886427 A CN104886427 A CN 104886427A CN 201510252329 A CN201510252329 A CN 201510252329A CN 104886427 A CN104886427 A CN 104886427A
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- jam
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- pears
- starch
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- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000001987 Pyrus communis Species 0.000 title abstract 7
- 244000223014 Syzygium aromaticum Species 0.000 title abstract 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 title abstract 5
- 241000251468 Actinopterygii Species 0.000 title abstract 3
- 241000220324 Pyrus Species 0.000 claims abstract description 50
- 235000021017 pears Nutrition 0.000 claims abstract description 35
- 229920002472 Starch Polymers 0.000 claims abstract description 25
- 235000019698 starch Nutrition 0.000 claims abstract description 25
- 239000008107 starch Substances 0.000 claims abstract description 25
- 229920002752 Konjac Polymers 0.000 claims abstract description 7
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 7
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 235000009165 saligot Nutrition 0.000 claims abstract description 7
- 239000006188 syrup Substances 0.000 claims abstract description 7
- 235000020357 syrup Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 240000001085 Trapa natans Species 0.000 claims abstract 3
- 241000628997 Flos Species 0.000 claims description 16
- 235000015067 sauces Nutrition 0.000 claims description 15
- 210000003734 kidney Anatomy 0.000 claims description 10
- 235000013339 cereals Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000209128 Bambusa Species 0.000 claims description 7
- 241000233866 Fungi Species 0.000 claims description 7
- 239000004753 textile Substances 0.000 claims description 7
- 241000206575 Chondrus crispus Species 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 230000008030 elimination Effects 0.000 claims description 6
- 238000003379 elimination reaction Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 4
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 4
- 235000008434 ginseng Nutrition 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 210000000481 breast Anatomy 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940038481 bee pollen Drugs 0.000 abstract 2
- 238000000855 fermentation Methods 0.000 abstract 2
- 230000004151 fermentation Effects 0.000 abstract 2
- 244000028550 Auricularia auricula Species 0.000 abstract 1
- 235000000023 Auricularia auricula Nutrition 0.000 abstract 1
- 241001396202 Murdannia simplex Species 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 239000008169 grapeseed oil Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 5
- 241001083492 Trapa Species 0.000 description 4
- 241000208340 Araliaceae Species 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000001932 seasonal effect Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses kidney-tonifying syzygium aromaticum and fish roe and pear jam and a preparation method thereof. The syzygium aromaticum fish-roe pear jam is prepared from the following raw materials in parts by weight: 150-170 parts of pears, 4-5 parts of pear flowers, 2-2.3 parts of pear leaves, 8-9 parts of starch, 7-8 parts of bee pollen, 40-50 parts of syrup, 7-8 parts of fish roe, 10-12 parts of honey, 12-15 parts of purple corn kernels, 1-2 parts of grape seed oil, 5-6 parts of auricularia auricula, 12-14 parts of water chestnuts, 1.2-1.5 parts of murdannia simplex, 1.5-2.1 parts of syzygium aromaticum, an appropriate amount of carrageenan, an appropriate amount of konjaku flour, an appropriate amount of salt and an appropriate amount of vinegar. The starch is added in the jam, so that the freeze-thaw stability of the jam can be improved, and the transparency, the taste and the tissue of the pear jam can be improved; when the starch is added in the jam, the quality of the jam cannot be influenced by external conditions when the jam is processed, stored and transported according to the change of seasons; because the bee pollen is added in the jam, after the jam is processed by a fermentation technology, the main nutritional ingredients, such as amino acids and vitamins, are increased by different degrees, wherein the total amount of the amino acids is increased to 25%; in addition, because a large amount of an organic acid is generated during fermentation, a certain bacteriostasis effect can be realized, and the jam can be stored under a normal temperature without adding any chemical preservative. The syzygium aromaticum fish-roe pear jam is worthy of popularization.
Description
Technical field
The present invention relates to the full pears sauce of a kind of health care, particularly relate to a kind of kidney tonifying flos caryophylli roe pears sauce and preparation method thereof.
Background technology
The features such as jam has long shelf-life, easy preservation are all-ages food.Full pears sauce is with pear, pear flower, pears leaf for major ingredient, forms through unique formula and technique deep processing, makes full pears sauce keep pear distinctive natural flavour mountaineous.And through various collocation, adjustment, make it have fragrant and sweet pleasant, sweet and sour palatability, nutritious.
Research finds, in fruit grain jam, add a certain amount of starch can improve the freeze-thaw stability of jam, the transparency improving the full pears sauce of fruit, mouthfeel and structural state, add the jam of starch, jam processing, storage and when transporting along with seasonal variations, external condition all can not change the quality of jam on the impact of jam.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of kidney tonifying flos caryophylli roe pears sauce and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of kidney tonifying flos caryophylli roe pears sauce, be made up of the raw material of following weight portion:
Pear 150-170, pear flower 4-5, pears leaf 2-2.3, starch 8-9, Bee Pollen 7-8, syrup 40-50, roe 7-8, honey 10-12, Qarnet grain of rice 12-15, grape-kernel oil 1-2, black fungus 5-6, water chestnut 12-14, bambusa textile ginseng 1.2-1.5, flos caryophylli 1.5-2.1, carragheen, konjaku flour, salt, vinegar are appropriate;
The preparation method of described a kind of kidney tonifying flos caryophylli roe pears sauce, is characterized in that comprising the following steps:
(1) get pear to clean, handle is removed in stoning, pears skin and pears meat is separated, and a point dish installs, and pears skin and pears leaf, bambusa textile is joined
,flos caryophylli mixing is with concentrated after the flooding of 4-5 times amount, and filter obtains soup juice;
(2) starch is added step (1) gained soup juice and grape-kernel oil furnishing health-care starch breast, fully mix well, the starch milk mixed up is crossed 100 mesh sieve, elimination impurity, mixes starch milk with syrup, water and adds in mixer, make its mixing and stirring, again together with pear flower, pour in pot and heat, start timing when solution seethes with excitement, boil 18-20 minute, after the complete gelatinization of starch, pour roe, the Qarnet grain of rice into, continue to boil about 10-12 minute, stop heating, enter to coil stand-by;
(3) get Bee Pollen, honey is placed in high pressure steaming cooking vessel 10-15 minute and carries out sterilization treatment, take out cooling, admix yeast cake powder and the appropriate amounts of sterilized water of system weight 2-4%, after fully mixing thoroughly, bottling sealing, is placed in 40 DEG C of-42 DEG C of environment and cultivates 7-8 days, take out stand-by;
(4) get black fungus, water chestnut cleans impurity elimination, mix with the pears meat of stripping and slicing and pull an oar, pour in pot, then be blended into step (3) gained material and carragheen, konjaku flour, stir and be mixed and heated to boiling, then the system of simmering in water is thick;
(5) above-mentioned each material and leftover materials are mixed, seal canned after sterilization, to obtain final product.
Advantage of the present invention is:
Full pears melissa sauce rich in taste of the present invention, also containing plurality kinds of health care composition, wherein bambusa textile ginseng can be nourishing Yin and clearing heat, and flos caryophylli can be tonified the kidney and support yang, warming middle-JIAO and strengthening the spleen, is added with the composition such as grape-kernel oil, black fungus simultaneously, increases health-care effect.
Starch is added with in this fruit grain jam, the freeze-thaw stability of jam can be improved, improve the transparency of the full pears sauce of fruit, mouthfeel and structural state, with the addition of the jam of starch, jam processing, storage and when transporting along with seasonal variations, external condition all can not change the quality of jam on the impact of jam;
Bee Pollen is added with in this fruit grain jam, after zymotechnique process, its main nutrient composition such as amino acid, vitamin all has raising in various degree, wherein total amino acid content increase reaches 25%, and owing to creating a large amount of organic acids in sweat, certain bacteriostasis can be played, therefore product can be preserved and without the need to adding any chemical preservative, be worthy to be popularized at normal temperatures.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of kidney tonifying flos caryophylli roe pears sauce, be made up of the raw material of following weight portion (jin):
Pear 170, pear flower 4, pears leaf 2.3, starch 8, Bee Pollen 8, syrup 50, roe 8, honey 12, the Qarnet grain of rice 15, grape-kernel oil 1, black fungus 5, water chestnut 12, bambusa textile ginseng 1.5, flos caryophylli 2.1, carragheen, konjaku flour, salt, vinegar are appropriate;
The preparation method of described a kind of kidney tonifying flos caryophylli roe pears sauce, is characterized in that comprising the following steps:
(1) get pear to clean, handle is removed in stoning, pears skin and pears meat is separated, and a point dish installs, and pears skin and pears leaf, bambusa textile is joined
,flos caryophylli mixing is with concentrated after the flooding of 5 times amount, and filter obtains soup juice;
(2) starch is added step (1) gained soup juice and grape-kernel oil furnishing health-care starch breast, fully mix well, the starch milk mixed up is crossed 100 mesh sieve, elimination impurity, mixes starch milk with syrup, water and adds in mixer, make its mixing and stirring, again together with pear flower, pour in pot and heat, start timing when solution seethes with excitement, boil 20 minutes, after the complete gelatinization of starch, pour roe, the Qarnet grain of rice into, continue to boil about 12 minutes, stop heating, enter to coil stand-by;
(3) get Bee Pollen, honey is placed in high pressure steaming cooking vessel and carries out sterilization treatment in 15 minutes, take out cooling, admix yeast cake powder and the appropriate amounts of sterilized water of system weight 3%, after fully mixing thoroughly, bottling sealing, is placed in 40 DEG C of environment and cultivates 7 days, take out stand-by;
(4) get black fungus, water chestnut cleans impurity elimination, mix with the pears meat of stripping and slicing and pull an oar, pour in pot, then be blended into step (3) gained material and carragheen, konjaku flour, stir and be mixed and heated to boiling, then the system of simmering in water is thick;
(5) above-mentioned each material and leftover materials are mixed, seal canned after sterilization, to obtain final product.
Claims (2)
1. a kidney tonifying flos caryophylli roe pears sauce, is characterized in that being made up of the raw material of following weight portion:
Pear 150-170, pear flower 4-5, pears leaf 2-2.3, starch 8-9, Bee Pollen 7-8, syrup 40-50, roe 7-8, honey 10-12, Qarnet grain of rice 12-15, grape-kernel oil 1-2, black fungus 5-6, water chestnut 12-14, bambusa textile ginseng 1.2-1.5, flos caryophylli 1.5-2.1, carragheen, konjaku flour, salt, vinegar are appropriate.
2. the preparation method of a kind of kidney tonifying flos caryophylli roe pears sauce according to claim 1, is characterized in that comprising the following steps:
(1) get pear to clean, handle is removed in stoning, pears skin and pears meat is separated, and a point dish installs, and pears skin and pears leaf, bambusa textile is joined
,flos caryophylli mixing is with concentrated after the flooding of 4-5 times amount, and filter obtains soup juice;
(2) starch is added step (1) gained soup juice and grape-kernel oil furnishing health-care starch breast, fully mix well, the starch milk mixed up is crossed 100 mesh sieve, elimination impurity, mixes starch milk with syrup, water and adds in mixer, make its mixing and stirring, again together with pear flower, pour in pot and heat, start timing when solution seethes with excitement, boil 18-20 minute, after the complete gelatinization of starch, pour roe, the Qarnet grain of rice into, continue to boil about 10-12 minute, stop heating, enter to coil stand-by;
(3) get Bee Pollen, honey is placed in high pressure steaming cooking vessel 10-15 minute and carries out sterilization treatment, take out cooling, admix yeast cake powder and the appropriate amounts of sterilized water of system weight 2-4%, after fully mixing thoroughly, bottling sealing, is placed in 40 DEG C of-42 DEG C of environment and cultivates 7-8 days, take out stand-by;
(4) get black fungus, water chestnut cleans impurity elimination, mix with the pears meat of stripping and slicing and pull an oar, pour in pot, then be blended into step (3) gained material and carragheen, konjaku flour, stir and be mixed and heated to boiling, then the system of simmering in water is thick;
(5) above-mentioned each material and leftover materials are mixed, seal canned after sterilization, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510252329.1A CN104886427A (en) | 2015-05-19 | 2015-05-19 | Kidney-tonifying syzygium aromaticum and fish roe and pear jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510252329.1A CN104886427A (en) | 2015-05-19 | 2015-05-19 | Kidney-tonifying syzygium aromaticum and fish roe and pear jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104886427A true CN104886427A (en) | 2015-09-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510252329.1A Withdrawn CN104886427A (en) | 2015-05-19 | 2015-05-19 | Kidney-tonifying syzygium aromaticum and fish roe and pear jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104886427A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901571A (en) * | 2016-05-20 | 2016-08-31 | 孙勇 | Fish roe jam with effects of tonifying qi and clearing away lung heat and preparation method thereof |
| CN110692959A (en) * | 2019-11-19 | 2020-01-17 | 湖南创奇食品有限公司 | Preparation process of caviar |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262967A (en) * | 2013-04-16 | 2013-08-28 | 蚌埠市金旺食品有限公司 | Snow pear, banana and corn jam and preparation method thereof |
-
2015
- 2015-05-19 CN CN201510252329.1A patent/CN104886427A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262967A (en) * | 2013-04-16 | 2013-08-28 | 蚌埠市金旺食品有限公司 | Snow pear, banana and corn jam and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901571A (en) * | 2016-05-20 | 2016-08-31 | 孙勇 | Fish roe jam with effects of tonifying qi and clearing away lung heat and preparation method thereof |
| CN110692959A (en) * | 2019-11-19 | 2020-01-17 | 湖南创奇食品有限公司 | Preparation process of caviar |
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Application publication date: 20150909 |