CN101861906A

CN101861906A - Production method of preserved plums

Info

Publication number: CN101861906A
Application number: CN 201010124471
Authority: CN
Inventors: 王卓伟
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-03-05
Filing date: 2010-03-05
Publication date: 2010-10-20
Anticipated expiration: 2030-03-05
Also published as: CN101861906B

Abstract

The invention discloses a production method of preserved plums, which is characterized by high efficiency and cleanness. The method is characterized by uniformly mixing the fresh plums and salt and then placing the mixture for 2-3 months, removing juice, forming medium dry fruit bodies through drying, adding extract formed by liquorice, aspartame, sodium cyclamate and saccharin sodium salt to the medium dry fruit bodies, baking the fruit bodies at 160-240 DEG C for 20-40min and packaging the fruit body after cooling, thus obtaining the finished products. High-temperature and short baking ensures hard protection layers to be formed on the surfaces of the finished preserved plums, so that the shelf life can be lengthened, and the meat is soft, thus avoiding the problem that the meat of the traditional preserved plums is too hard. The process of producing the plums into the finished products dispenses with sun exposure. The method avoids flies and dust from affecting the product quality and is characterized by cleanness. The meat is uniform and the damage rate is low.

Description

The preparation method of preserved plum

Technical field

The present invention relates to a kind of preparation method of fruit jelly class non-staple food, relate in particular to the preparation method of preserved plum.

Background technology

Preserved plum is to adopt ripe plum to be commonly called as yellow plum through pickling the fruit jelly that drying forms.Preserved plum on the market has multiple local flavor, but just prescription is different, and the manufacture craft process is identical, and its raw material is from semi-finished product salt embryo, and its processing technology is as follows:

(1) salt embryo desalination: dry plum embryo or Lee's embryo are soaked three methods (changed water once in 4 hours for the first time, changed water once in 6 hours for the second time, changed water once in 3 hours for the third time) of changing water according to three, make the desalination of salt embryo, residual quantity drains away the water 1～2%, and sun dehydration is to leather hard.

(2) feed liquid preparation: the immersion liquid consumption of per 100 kilograms of half-dried fruit bases is as follows: Radix Glycyrrhizae 2.5-3 kilogram; Refined salt 3-5 kilogram; Honey element 2-3 kilogram; Citric acid 1-2 kilogram; Potassium sorbate 100 grams; Each 50 gram such as Chinese cassia tree, cloves, fennel powder.Elder generation boils the clean back of Radix Glycyrrhizae and is concentrated to 20 kilograms with 30 kg of water, filter extracting liquorice juice, adds various batchings such as salt, citric acid, honey element then and makes the Radix Glycyrrhizae maceration extract.

(3) soak embryo: the licorice flavouring immersion liquid is heated to 80～90 ℃, adds half-dried fruit base while hot, slowly stir, make it to absorb maceration extract.Allow fruit base uniform absorption, constantly stir the fruit base and suck till the Radix Glycyrrhizae feed liquid.

(4) dry: will the fruit base spread shining on the cloth and be exposed to the sun under sunlight, dry to moisture and be no more than 8%, perhaps dry by the fire water content 60～70 ℃ of temperature to be no more than 8%, packing becomes finished product.

Said method production efficiency is low, and the preserved plum breakage rate height that obtains in the dry run of being exposed to the sun, is subjected to asnimal pollutions such as fly, and dust also deposits on the fruit base easily, influences health and product quality.

Summary of the invention

The object of the present invention is to provide a kind of high efficiency, the preserved plum preparation method of clean health.

The preparation method of preserved plum is characterized in that, comprises following steps successively:

A. put into the bright plum and the salt that clean up in container, salt weight is 4～8% of bright plum weight, mixes the back and places 2～3 months;

B. remove fruit juice, the fruit base is dried 2～4 hours half-dried fruit bases until weight water content 10～20% in 120～150 ℃ baking oven;

C. join the water of 10～12 times of weight after Radix Glycyrrhizae is cleaned, immersion there is the water boil of Radix Glycyrrhizae and is concentrated to 60～70% of original volume, cross leaching filtrate, by 1.5～5% adding Aspartame of filtrate weight, 2～6% stevioside, 2～4% honey element, 1～2.5% saccharin sodium, become immersion liquid after the dissolving;

D. immersion liquid is heated to 80～90 ℃, extraordinarily goes into half-dried fruit base, stir the fruit base until sucking immersion liquid by 4～6 of immersion liquid weight;

E. the fruit base that absorbs immersion liquid toasted in 160～240 ℃ baking oven 20～40 minutes, and cooling back packing obtains finished product.

Among the step B, the weight water content of half-dried fruit base preferably 12～15%.

Among the step C, preferably add Aspartame by filtrate weight 2～3%, 4～6% stevioside, 2.5～3.5% honey element and 1.5～2.5% saccharin sodium, more preferably add the Aspartame of filtrate weight 2.5%, 5% stevioside, 3% honey element, 2% saccharin sodium.

In the step e, baking temperature is preferably 180～220 ℃ in the baking oven.

The present invention adopts high temperature and short baking to make finished product preserved plum surface form hard protective layer; can extend the shelf life; and meat softness; avoid the too hard problem of traditional preserved plum meat; manufacturing process from the plum to the finished product does not need sunlight to be exposed to the sun, and avoids the influence to product quality of fly, dust, clean health; meat is even, and breakage rate is low.

The specific embodiment

Embodiment 1

In ceramic jar, put into the fresh plum that cleans up, put into salt, mix the back and placed 2 months by 6% of plum weight.

Remove fruit juice, the fruit base was dried 3 hours in 130 ℃ baking oven, made fruit base water content 15%.3 kilograms in Radix Glycyrrhizae is cleaned the back boil with 30 kg of water and be concentrated to 20 kilograms, cross leaching filtrate, become immersion liquid after 0.5 kilogram of Aspartame of adding, 0.1 kilogram of stevioside, 0.6 kilogram of honey element, 0.4 kilogram of dissolving of saccharin sodium.Immersion liquid is heated to 85 ℃, adds 100 kilograms of half-dried fruit bases, stir the fruit base until sucking immersion liquid.

The fruit base that absorbs immersion liquid toasted 30 minutes in 200 ℃ baking oven, and cooling back packing obtains the finished product preserved plum.The finished product preserved plum that makes has suitable salinity, and sweet, sour, sweet, fragrant four flavors are suitable, and epidermis does not have breakage, and obviously hard and become protective layer with respect to pulp, meat is even, and softness is preserved and found in 5 years to go bad.

Embodiment 2

Remove fruit juice, the fruit base was dried 2 hours in 150 ℃ baking oven, made fruit base water content 12%.

3 kilograms in Radix Glycyrrhizae is cleaned the back boil with 30 kg of water and be concentrated to 20 kilograms, cross leaching filtrate, become immersion liquid after 0.6 kilogram of Aspartame of adding, 1.2 kilograms of steviosides, 0.5 kilogram of honey element, 0.3 kilogram of dissolving of saccharin sodium.Immersion liquid is heated to 80 ℃, adds 100 kilograms of half-dried fruit bases, stir the fruit base until sucking immersion liquid.

Claims

1. the preparation method of a preserved plum is characterized in that, comprises following steps successively:

C. join the water of 10～12 times of weight after Radix Glycyrrhizae is cleaned, immersion there is the water boil of Radix Glycyrrhizae and is concentrated to 60～70% of original volume, cross leaching filtrate, by 1.5～5% adding Aspartame of filtrate weight, 2～6% stevioside, 2～4% honey element and 1～2.5% saccharin sodium, become immersion liquid after the dissolving;

2. according to the preparation method of the described preserved plum of claim 1, it is characterized in that, in step B, the weight water content 12～15% of half-dried fruit base.

3. according to the preparation method of the described preserved plum of claim 1, it is characterized in that, in step C, the Aspartame of adding be filtrate weight 2～3%, stevioside be filtrate weight 4～6%, honey element for filtrate weight 2.5～3.5%, saccharin sodium be 1.5～2.5% of filtrate weight.

4. according to the preparation method of the described preserved plum of claim 3, it is characterized in that, in step C, the Aspartame of adding be filtrate weight 2.5%, stevioside be filtrate weight 5%, honey element be filtrate weight 3%, saccharin sodium is 2% of filtrate weight.

5. according to the preparation method of the described preserved plum of claim 1, it is characterized in that in step e, baking temperature is 180～220 ℃ in the baking oven.