Fineness selection is good, cooked the appropriate degree of bananas, wash peel. In the 1000 grams of bananas by adding 4 grams Stevia agents and 0.25 grams dry yeast, carefully blending, and then transferred to the container sealed under the conditions of 38 degrees Celsius for 60 hours -70 hours insulation. Then, the filtered solids to be 675 grams, this solids in the mixer in the mashed bananas after jam. It is used in Japan's rapid production of banana jam approach. In addition, filtering out the liquid light yellow banana syrup, banana flavor rich, can be directly consumed, or with drinks and pastries.
Thursday, December 31, 2009
The practice of banana jam
The practice of banana jam
Fineness selection is good, cooked the appropriate degree of bananas, wash peel. In the 1000 grams of bananas by adding 4 grams Stevia agents and 0.25 grams dry yeast, carefully blending, and then transferred to the container sealed under the conditions of 38 degrees Celsius for 60 hours -70 hours insulation. Then, the filtered solids to be 675 grams, this solids in the mixer in the mashed bananas after jam. It is used in Japan's rapid production of banana jam approach. In addition, filtering out the liquid light yellow banana syrup, banana flavor rich, can be directly consumed, or with drinks and pastries.
Fineness selection is good, cooked the appropriate degree of bananas, wash peel. In the 1000 grams of bananas by adding 4 grams Stevia agents and 0.25 grams dry yeast, carefully blending, and then transferred to the container sealed under the conditions of 38 degrees Celsius for 60 hours -70 hours insulation. Then, the filtered solids to be 675 grams, this solids in the mixer in the mashed bananas after jam. It is used in Japan's rapid production of banana jam approach. In addition, filtering out the liquid light yellow banana syrup, banana flavor rich, can be directly consumed, or with drinks and pastries.
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