CN105942381A - Watermelon jam - Google Patents
Watermelon jam Download PDFInfo
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- CN105942381A CN105942381A CN201610094241.6A CN201610094241A CN105942381A CN 105942381 A CN105942381 A CN 105942381A CN 201610094241 A CN201610094241 A CN 201610094241A CN 105942381 A CN105942381 A CN 105942381A
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- citri tangerinae
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- 241000219109 Citrullus Species 0.000 title claims abstract description 14
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 title claims abstract description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 244000268590 Euryale ferox Species 0.000 claims abstract description 13
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 10
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 10
- 239000000661 sodium alginate Substances 0.000 claims abstract description 10
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 7
- 240000006053 Garcinia mangostana Species 0.000 claims abstract description 7
- 235000017048 Garcinia mangostana Nutrition 0.000 claims abstract description 7
- 108010052008 colla corii asini Proteins 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 5
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 5
- 239000011718 vitamin C Substances 0.000 claims abstract description 5
- 244000000626 Daucus carota Species 0.000 claims abstract description 4
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 4
- 229960004106 citric acid Drugs 0.000 claims abstract description 4
- 235000015165 citric acid Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 229940032147 starch Drugs 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 244000270200 Citrullus vulgaris Species 0.000 claims description 7
- 235000012840 Citrullus vulgaris Nutrition 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000005538 encapsulation Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 230000002792 vascular Effects 0.000 claims description 3
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 4
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- 235000013305 food Nutrition 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000756943 Codonopsis Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- YZCKVEUIGOORGS-UHFFFAOYSA-N Hydrogen atom Chemical compound [H] YZCKVEUIGOORGS-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 102000018697 Membrane Proteins Human genes 0.000 description 1
- 108010052285 Membrane Proteins Proteins 0.000 description 1
- 208000001140 Night Blindness Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
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- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses watermelon jam which is prepared from the raw materials including, by weight, 120-130 parts of watermelon, 20-30 parts of pulp of mangosteen, 4-5 parts of colla corii asini, 5-6 parts of fructus lycii, 40-50 parts of carrots, 13-17 parts of tangerine peel, 11-14 parts of rose flower petals, 10-12 parts of gorgon fruits, and proper amounts of white granular sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria and water. The watermelon jam is simple in process, has abundant nutrients and a gentle mouth feel, is high in quality and also increases utilization rate of the watermelon.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of watermelon jam.
Background technology
Fruit jam is with fresh fruit as major ingredient, through peeling, form except high-tech technical recipe deep processings such as core, color fixative, sterilizing, guarantor's tastes, fruit jam is made to keep fresh fruit distinctive natural flavour mountaineous, and through various collocation, adjustment so that it is to have fragrant and sweet pleasant, sweet and sour palatability, nutritious.Fruit jam has the features such as long shelf-life, easy preservation, is all-ages food.
Radix Dauci Sativae is crisp delicious, the nutritious homely vegetable of a kind of matter.The traditional Chinese medical science thinks that it can be with invigorating middle warmer gas, invigorating the stomach and promoting digestion, settling five organs, and treating dyspepsia, chronic dysentery, cough, nyctalopia etc. has good therapeutic effect, therefore is described as " east Radix Codonopsis Cardiophyllae ".Radix Dauci Sativae is rich in the nutritional labeling of the needed by human body such as saccharide, fat, volatile oil, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin, calcium, ferrum.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of watermelon jam.
The present invention is achieved by the following technical solutions:
A kind of watermelon jam, is prepared by the raw materials in: Citrullus vulgaris 120-130, mangosteen pulp 20-30, Colla Corii Asini 4-5, Fructus Lycii 5-6, Radix Dauci Sativae 40-50, Pericarpium Citri tangerinae 13-17, roseleaf 11-14, Semen Euryales 10-12, white sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, water are appropriate.
Watermelon jam according to claim 1, specifically comprising the following steps that of preparation method
(1) Vascular aurantii is removed after being cleaned by Pericarpium Citri tangerinae, it is cut into filament, put in 90-100 DEG C of water and soak 5 minutes, white sugar is put into heating again in suitable quantity of water be allowed to melt completely, mix homogeneously with above-mentioned sucrose solution, lactic acid bacteria after again Fructus Citri tangerinae silk being pulled out, ferment 36 hours under the conditions of sealing latter 37 DEG C, obtain fermentation Pericarpium Citri tangerinae；
(2) seal 2-3 days after mixing homogeneously with appropriate Sal after Radix Dauci Sativae being cut into thin fourth, put into after pulling diced carrot out and shine 10-12 hour under sunlight, add roseleaf, white sugar mix homogeneously, encapsulation process 4-5 days, separation of material and serosity；
(3) after the serosity mixing separated with step 2 by Semen Euryales, slow fire boils dry, and places in baking box and bakes, make powder, obtains gorgon euryale seed powder；
(4) by Citrullus vulgaris separating pericarp and sarcocarp, by sarcocarp, mangosteen pulp mixing after pull an oar, then with step 1 fermentation Pericarpium Citri tangerinae, the material of step 2, step 3 gorgon euryale seed powder mixing after infusion become sauce, standby；
(5) Fructus Lycii being added suitable quantity of water and grind to form juice, add Colla Corii Asini, white sugar mix homogeneously after filtering sediment, heated and boiled is brewed into sugar liquid；
(6) the hot sugar liquid of step 5 is added the most while stirring in the sauce of step 4, to be concentrated close to terminal time, it is adjusted to less than 3 after adding citric acid mixing, sodium alginate is added in 60 DEG C of hot water the most quickly stirring with 4:1 again with starch, it is allowed to be completely dissolved with little fire heating, then puts in above-mentioned fruit jam with other residual componentss and mix homogeneously, continue heating and be condensed into fruit jam, rapid tinning after taking the dish out of the pot,.
The invention have the advantage that Pericarpium Citri tangerinae removable Pericarpium Citri tangerinae bitter taste alleviate quintessence oil taste own after lactate fermentation, and there is light natural Pericarpium Citri tangerinae fragrance, improve the local flavor of Pericarpium Citri tangerinae.With citric acid, fruit jam pH value is adjusted to less than 3, in the hydrion environment of this high concentration, microorganism surface protein and nucleic acid hydrolysis can be caused and destroy its enzyme, and then reach the purpose of Antibacterial activity, even antibacterial robe is under this low pH value environment, also it is the most thermo-labile process, thus can improve the ability of pasteurization.Citric acid can make fruit jam the best to eat with flavor adjustment.It is the fishy smell in order to avoid sodium alginate that sodium alginate adds people's starch, it is also possible to reduces cost, improve yield rate.Sodium alginate adds when close to striking point, to prevent thickening agent excessive heat in acid condition from decomposing.Fruit jam take the dish out of the pot after should tinning rapidly, after making tinning, beans body core temperature is not less than 80 DEG C.Seal while hot, in making tank, form certain vacuum, the beneficially preservation of fruit jam.Fruit jam concentration process adds vitamin C and can reduce oxidasic activity, prevent slurry generation variable color, produce abnormal flavour, cause the loss of vitamin.The technique of the present invention is simple, and nutritious, mouthfeel is soft, and quality is good, also improves the utilization rate of Citrullus vulgaris simultaneously.
Detailed description of the invention
A kind of watermelon jam, is prepared by the raw materials in: Citrullus vulgaris 120, mangosteen pulp 20, Colla Corii Asini 4, Fructus Lycii 5, Radix Dauci Sativae 40, Pericarpium Citri tangerinae 13, roseleaf 11, Semen Euryales 10, white sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, water are appropriate.
Watermelon jam according to claim 1, specifically comprising the following steps that of preparation method
(1) remove Vascular aurantii after being cleaned by Pericarpium Citri tangerinae, be cut into filament, put in 90 DEG C of water and soak 5 minutes, white sugar is put into heating again in suitable quantity of water be allowed to melt completely, mix homogeneously with above-mentioned sucrose solution, lactic acid bacteria after again Fructus Citri tangerinae silk being pulled out, ferment 36 hours under the conditions of sealing latter 37 DEG C, obtain fermentation Pericarpium Citri tangerinae；
(2) seal 2 days after mixing homogeneously with appropriate Sal after Radix Dauci Sativae being cut into thin fourth, put into after pulling diced carrot out and shine 10 hours under sunlight, add roseleaf, white sugar mix homogeneously, encapsulation process 4 days, separation of material and serosity；
(3) after the serosity mixing separated with step 2 by Semen Euryales, slow fire boils dry, and places in baking box and bakes, make powder, obtains gorgon euryale seed powder；
(4) by Citrullus vulgaris separating pericarp and sarcocarp, by sarcocarp, mangosteen pulp mixing after pull an oar, then with step 1 fermentation Pericarpium Citri tangerinae, the material of step 2, step 3 gorgon euryale seed powder mixing after infusion become sauce, standby；
(5) Fructus Lycii being added suitable quantity of water and grind to form juice, add Colla Corii Asini, white sugar mix homogeneously after filtering sediment, heated and boiled is brewed into sugar liquid；
(6) the hot sugar liquid of step 5 is added the most while stirring in the sauce of step 4, to be concentrated close to terminal time, it is adjusted to less than 3 after adding citric acid mixing, sodium alginate is added in 60 DEG C of hot water the most quickly stirring with 4:1 again with starch, it is allowed to be completely dissolved with little fire heating, then puts in above-mentioned fruit jam with other residual componentss and mix homogeneously, continue heating and be condensed into fruit jam, rapid tinning after taking the dish out of the pot,.
Claims (2)
1. a watermelon jam, it is characterized in that, be prepared by the raw materials in: Citrullus vulgaris 120-130, mangosteen pulp 20-30, Colla Corii Asini 4-5, Fructus Lycii 5-6, Radix Dauci Sativae 40-50, Pericarpium Citri tangerinae 13-17, roseleaf 11-14, Semen Euryales 10-12, white sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, water are appropriate.
Watermelon jam the most according to claim 1, it is characterised in that specifically comprising the following steps that of preparation method
(1) Vascular aurantii is removed after being cleaned by Pericarpium Citri tangerinae, it is cut into filament, put in 90-100 DEG C of water and soak 5 minutes, white sugar is put into heating again in suitable quantity of water be allowed to melt completely, mix homogeneously with above-mentioned sucrose solution, lactic acid bacteria after again Fructus Citri tangerinae silk being pulled out, ferment 36 hours under the conditions of sealing latter 37 DEG C, obtain fermentation Pericarpium Citri tangerinae；
(2) seal 2-3 days after mixing homogeneously with appropriate Sal after Radix Dauci Sativae being cut into thin fourth, put into after pulling diced carrot out and shine 10-12 hour under sunlight, add roseleaf, white sugar mix homogeneously, encapsulation process 4-5 days, separation of material and serosity；
(3) after the serosity mixing separated with step 2 by Semen Euryales, slow fire boils dry, and places in baking box and bakes, make powder, obtains gorgon euryale seed powder；
(4) by Citrullus vulgaris separating pericarp and sarcocarp, by sarcocarp, mangosteen pulp mixing after pull an oar, then with step 1 fermentation Pericarpium Citri tangerinae, the material of step 2, step 3 gorgon euryale seed powder mixing after infusion become sauce, standby；
(5) Fructus Lycii being added suitable quantity of water and grind to form juice, add Colla Corii Asini, white sugar mix homogeneously after filtering sediment, heated and boiled is brewed into sugar liquid；
(6) the hot sugar liquid of step 5 is added the most while stirring in the sauce of step 4, to be concentrated close to terminal time, it is adjusted to less than 3 after adding citric acid mixing, sodium alginate is added in 60 DEG C of hot water the most quickly stirring with 4:1 again with starch, it is allowed to be completely dissolved with little fire heating, then puts in above-mentioned fruit jam with other residual componentss and mix homogeneously, continue heating and be condensed into fruit jam, rapid tinning after taking the dish out of the pot,.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610094241.6A CN105942381A (en) | 2016-02-22 | 2016-02-22 | Watermelon jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610094241.6A CN105942381A (en) | 2016-02-22 | 2016-02-22 | Watermelon jam |
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| Publication Number | Publication Date |
|---|---|
| CN105942381A true CN105942381A (en) | 2016-09-21 |
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ID=56917302
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610094241.6A Withdrawn CN105942381A (en) | 2016-02-22 | 2016-02-22 | Watermelon jam |
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| Country | Link |
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| CN (1) | CN105942381A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109744508A (en) * | 2017-11-03 | 2019-05-14 | 莫程 | A kind of fresh flower jam and preparation method thereof |
-
2016
- 2016-02-22 CN CN201610094241.6A patent/CN105942381A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109744508A (en) * | 2017-11-03 | 2019-05-14 | 莫程 | A kind of fresh flower jam and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160921 |
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