Preparation method of natural raw jujube sauce
The invention belongs to the technical field of food processing, and relates to a preparation method of natural original jujube sauce. Through ultrasonic cleaning, freeze thawing treatment and pressurized cooking, red date cells can be broken cooperatively, and the precipitation rate of substances i...
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| creator | WANG PENGXU GAO MEILI LYU ZHICAI SHEN LINXIN XIA YIFAN KONG YU QIU LINGXIN KOU JIANING LYU JUN WEI QIAOYAN |
| description | The invention belongs to the technical field of food processing, and relates to a preparation method of natural original jujube sauce. Through ultrasonic cleaning, freeze thawing treatment and pressurized cooking, red date cells can be broken cooperatively, and the precipitation rate of substances in the red date cells can be increased, so that the edible taste of the red date sauce is improved. Meanwhile, the hypochlorous acid solution during cleaning, freeze-thaw method treatment, pressurized cooking and pasteurization are used for performing multi-dimensional sterilization treatment on the jujube sauce, so that the product quality of the jujube sauce is guaranteed; during preparation of the jujube sauce, only the ascorbic acid solution is added for color protection and oxidation prevention, no additional food additive is added, and the prepared jujube sauce has the original flavor of the red jujubes and meets the requirements of consumers for high-quality healthy products. The method is more suitable for i |
| format | Patent |
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Through ultrasonic cleaning, freeze thawing treatment and pressurized cooking, red date cells can be broken cooperatively, and the precipitation rate of substances in the red date cells can be increased, so that the edible taste of the red date sauce is improved. Meanwhile, the hypochlorous acid solution during cleaning, freeze-thaw method treatment, pressurized cooking and pasteurization are used for performing multi-dimensional sterilization treatment on the jujube sauce, so that the product quality of the jujube sauce is guaranteed; during preparation of the jujube sauce, only the ascorbic acid solution is added for color protection and oxidation prevention, no additional food additive is added, and the prepared jujube sauce has the original flavor of the red jujubes and meets the requirements of consumers for high-quality healthy products. The method is more suitable for i</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Preparation method of natural raw jujube sauce |
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