CN103444858A - Production method of original waxberry leisure food - Google Patents
Production method of original waxberry leisure food Download PDFInfo
- Publication number
- CN103444858A CN103444858A CN2013103908358A CN201310390835A CN103444858A CN 103444858 A CN103444858 A CN 103444858A CN 2013103908358 A CN2013103908358 A CN 2013103908358A CN 201310390835 A CN201310390835 A CN 201310390835A CN 103444858 A CN103444858 A CN 103444858A
- Authority
- CN
- China
- Prior art keywords
- fruit
- waxberry
- original
- red bayberry
- production method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000009134 Myrica cerifera Nutrition 0.000 title claims abstract description 15
- 244000269152 Myrica pensylvanica Species 0.000 title claims abstract description 15
- 235000007270 Gaultheria hispida Nutrition 0.000 title claims abstract description 13
- 235000012851 Myrica pensylvanica Nutrition 0.000 title claims abstract description 13
- 235000013305 food Nutrition 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 11
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000005269 aluminizing Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 239000012266 salt solution Substances 0.000 claims abstract description 6
- 244000132436 Myrica rubra Species 0.000 claims description 21
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 235000019634 flavors Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000019449 other food additives Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000009923 sugaring Methods 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract 2
- 239000011888 foil Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000447 pesticide residue Substances 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 7
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 239000005030 aluminium foil Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000010794 food waste Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 238000007747 plating Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Landscapes
- Edible Seaweed (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a production method of an original waxberry leisure food. The production method comprises the steps of carrying out ozone water treatment on fresh fruits, soaking the treated fruits into a 5% salt solution, draining, drying at three temperatures until the content of water is 10%-18%, cooling, placing into an aluminizing foil bag and then sealing to obtain the finished product. In the production method, the loss of original nutrition ingredients of waxberry, caused by production methods of salting, sugaring or adding other food additives, is reduced, a large quantity of pesticide residues are removed, and three-temperature drying is combined to remain the nutrition of the waxberry fruit well. The produced dried waxberry fruit remains the original taste of the waxberry and is good in mouthfeel, green, safe and good in commodity.
Description
Technical field
The invention belongs to food processing field, particularly a kind of preparation method of original flavor red bayberry leisure food.
Background technology
The red bayberry dry acid sweet good to eat, open up stomach invigorating, be a kind of leisure food that liked by the masses.Traditional technique is by salt marsh, sugaring or adds the approach such as other food additives and make.But at salt marsh, sugaring or in adding the processes such as other food additives, not only cause the original nutritional labeling of red bayberry to run off in a large number, but also destroyed the original flavour of red bayberry, mouthfeel is generally poor, special in the today of advocating green natural, this greatly reduces people's reception degree.And red bayberry is to concentrate again the not fruit in season of anti-accumulating a kind of maturity period, the red bayberry dry fruit food product of therefore developing a kind of green safety original flavor is very urgent.
Summary of the invention
The objective of the invention is to solve in existing bayberry products and add the too much problems such as sugar, salt and other food additives, provide a kind of makings simply, nutrition is high, and can keep the former zestful preparation method of red bayberry, the bayberry products made has kept natural quality.
The technical scheme that the present invention takes is as follows:
A kind of preparation method of original flavor red bayberry leisure food is characterized in that comprising the following steps:
(1) select in, large fruit red bayberry kind fresh fruit;
(2) red bayberry fresh fruit is removed badly and cleaned up with clear water after fruit, sick wormed fruit;
(3) inserting concentration is 5mgL
-1in Ozone Water, process 3 minutes;
(4) be soaked in 5% salt solution, soak time 30-60 minute, drain standby;
(5) Waxberry fruit drained is put in baking oven, sterilization 5-8 minute completes in 105-115 ℃;
(6) in the warm wind of 60-75 ℃, dry to water content 30-35%;
(7) use 40-45 ℃ of low temperature hot-air seasoning instead to water content 10-18%;
(8) insert in the paper tinsel bag of aluminizing and seal after cooling, be finished product.
Advantage of the present invention:
(1) keep the product original flavor: except using a small amount of salt, do not use other any food additives, well kept the original local flavor of Waxberry fruit, mouthfeel good.
(2) nutrient safe: adopt the technology generations of Ozone Water and the immersion of low concentration salt and short time high temperature sterilization for the antibacterial technique of the high sugar of traditional high salt, at utmost reduce and use in a large number the impacts on health such as food additives and residues of pesticides.
(3) three temperature are smoked: allow fruit parch from the inside to the outside, can dwindle high-temperature time, the nutrition of maximum reservation fruit, can extend storage time again, and in conjunction with the plating packaging of aluminium foil bag, normal temperature can store more than 12 months.
(4) commodity is good: this fruit rear fruit that completes is naturally agglomerating, dry tack free, the tight mouthfeel of pulp is good, more than by salt marsh, sugaring, to add the product that red bayberry dry fruit that other food additives etc. make or simpler production become pulvis attractive in appearance, masses' acceptance level is high.
The specific embodiment
Be below several specific embodiment of the present invention, further illustrate the present invention, but the present invention be not limited only to this.
embodiment 1
(1) select in, large fruit red bayberry kind fresh fruit;
(2) red bayberry fresh fruit is removed badly and cleaned up with clear water after fruit, sick wormed fruit;
(3) inserting concentration is 5mgL
-1in Ozone Water, process 3 minutes;
(4) be soaked in 5% salt solution, soak time 30 minutes, drain standby;
(5) Waxberry fruit drained is put in baking oven, sterilization 6 minutes completes in 110 ℃;
(6) in the warm wind of 70 ℃, dry to water content 32%;
(7) use 42 ℃ of low temperature hot-air seasonings instead to water content 15%;
(8) insert in the paper tinsel bag of aluminizing and seal after cooling, be finished product.
Finished product is opened bag can be practical, can store more than 12 months at normal temperatures, and Waxberry fruit is naturally agglomerating, and dry tack free, the tight mouthfeel of pulp is good.
embodiment 2
(1) select in, large fruit red bayberry kind fresh fruit;
(2) red bayberry fresh fruit is removed badly and cleaned up with clear water after fruit, sick wormed fruit;
(3) inserting concentration is 5mgL
-1in Ozone Water, process 3 minutes;
(4) be soaked in 5% salt solution, soak time 45 minutes, drain standby;
(5) Waxberry fruit drained is put in baking oven, sterilization 8 minutes completes in 105 ℃;
(6) in the warm wind of 75 ℃, dry to water content 30%;
(7) use 40 ℃ of low temperature hot-air seasonings instead to water content 18%;
(8) insert in the paper tinsel bag of aluminizing and seal after cooling, be finished product.
embodiment 3
(1) select in, large fruit red bayberry kind fresh fruit;
(2) red bayberry fresh fruit is removed badly and cleaned up with clear water after fruit, sick wormed fruit;
(3) inserting concentration is 5mgL
-1in Ozone Water, process 3 minutes;
(4) be soaked in 5% salt solution, soak time 60 minutes, drain standby;
(5) Waxberry fruit drained is put in baking oven, sterilization 5 minutes completes in 115 ℃;
(6) in the warm wind of 60 ℃, dry to water content 35%;
(7) use 45 ℃ of low temperature hot-air seasonings instead to water content 10%;
(8) insert in the paper tinsel bag of aluminizing and seal after cooling, be finished product.
Claims (1)
1. the preparation method of an original flavor red bayberry leisure food is characterized in that comprising the following steps:
(1) select in, large fruit red bayberry kind fresh fruit;
(2) red bayberry fresh fruit is removed badly and cleaned up with clear water after fruit, sick wormed fruit;
(3) inserting concentration is 5mgL
-1in Ozone Water, process 3 minutes;
(4) be soaked in 5% salt solution, soak time 30-60 minute, drain standby;
(5) Waxberry fruit drained is put in baking oven, sterilization 5-8 minute completes in 105-115 ℃;
(6) in the warm wind of 60-75 ℃, dry to water content 30-35%;
(7) use 40-45 ℃ of low temperature hot-air seasoning instead to water content 10-18%;
(8) insert in the paper tinsel bag of aluminizing and seal after cooling, be finished product.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310390835.8A CN103444858B (en) | 2013-09-02 | 2013-09-02 | Production method of original waxberry leisure food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310390835.8A CN103444858B (en) | 2013-09-02 | 2013-09-02 | Production method of original waxberry leisure food |
Publications (2)
Publication Number | Publication Date |
---|---|
CN103444858A true CN103444858A (en) | 2013-12-18 |
CN103444858B CN103444858B (en) | 2014-12-10 |
Family
ID=49728043
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310390835.8A Expired - Fee Related CN103444858B (en) | 2013-09-02 | 2013-09-02 | Production method of original waxberry leisure food |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103444858B (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103932080A (en) * | 2014-03-26 | 2014-07-23 | 陶建壮 | Dried red bayberry and processing method thereof |
CN105994583A (en) * | 2016-05-19 | 2016-10-12 | 青田稼泷食品有限公司 | Waxberry preservation method |
CN112544915A (en) * | 2020-11-16 | 2021-03-26 | 厦门鲁氏传麒进出口有限公司 | Preparation process of additive-free and sucrose-free dried fruit |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1194787A (en) * | 1997-03-29 | 1998-10-07 | 杨岚 | Instant preserved pineapple |
WO2008101404A1 (en) * | 2007-02-07 | 2008-08-28 | Chengcan Zhou | Tea, food additive and healthy food made from myrica rubra |
CN101642161A (en) * | 2009-08-26 | 2010-02-10 | 浙江省农业科学院 | Physical method for preserving freshness of waxberry fruits |
CN102669386A (en) * | 2012-05-25 | 2012-09-19 | 贵州山珍宝绿色科技开发有限公司 | Dried fruit of myrica rubra and processing technology thereof |
-
2013
- 2013-09-02 CN CN201310390835.8A patent/CN103444858B/en not_active Expired - Fee Related
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1194787A (en) * | 1997-03-29 | 1998-10-07 | 杨岚 | Instant preserved pineapple |
WO2008101404A1 (en) * | 2007-02-07 | 2008-08-28 | Chengcan Zhou | Tea, food additive and healthy food made from myrica rubra |
CN101642161A (en) * | 2009-08-26 | 2010-02-10 | 浙江省农业科学院 | Physical method for preserving freshness of waxberry fruits |
CN102669386A (en) * | 2012-05-25 | 2012-09-19 | 贵州山珍宝绿色科技开发有限公司 | Dried fruit of myrica rubra and processing technology thereof |
Non-Patent Citations (1)
Title |
---|
朱文佩,等: "初制杨梅干的加工技术", 《浙江农业科学》 * |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103932080A (en) * | 2014-03-26 | 2014-07-23 | 陶建壮 | Dried red bayberry and processing method thereof |
CN105994583A (en) * | 2016-05-19 | 2016-10-12 | 青田稼泷食品有限公司 | Waxberry preservation method |
CN112544915A (en) * | 2020-11-16 | 2021-03-26 | 厦门鲁氏传麒进出口有限公司 | Preparation process of additive-free and sucrose-free dried fruit |
Also Published As
Publication number | Publication date |
---|---|
CN103444858B (en) | 2014-12-10 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102599549B (en) | Method for preparing non-fried instant freshwater fish | |
CN103238854B (en) | Production method of air-dried yak meat | |
CN102948826B (en) | Processing method of instant lightly baked prawn | |
CN101946917B (en) | Method for preparing shrimp soft can | |
CN103271376B (en) | Preparation method of air-preserved yak meat | |
CN101999701B (en) | Seafood jelly and preparation method thereof | |
CN106262084A (en) | A kind of Bamboo shoots and preparation method thereof | |
CN108813438B (en) | Processing method of quick-frozen seasoned hairy crabs | |
CN103070420A (en) | Decapterus maruadsi microwave puffing processing technology | |
CN102551006A (en) | Production method for sour bamboo shoots | |
CN104172287A (en) | Processing technique of wine macerated pseudosciaena crocea food | |
CN103444858B (en) | Production method of original waxberry leisure food | |
CN106962709A (en) | A kind of processing method of the beverage of soft pear juice containing vapour | |
CN104522744A (en) | Processing method of soup crayfish tails | |
CN107772279A (en) | A kind of preparation method of dried beef | |
CN107125642A (en) | One kind can the fragrant halogen cray instant leisure food processing technology of normal temperature preservation | |
CN103461633A (en) | Preparation method for sweet and crispy gingko kernels | |
CN102630971A (en) | Quick preserving method of favored eggs | |
CN103621956A (en) | Preservation ivy mosses and production method thereof | |
CN104982627B (en) | The production method of middle sugar pear preserved fruit | |
CN103988968A (en) | Preserved candied tea-flavored pineapples and preparation method thereof | |
CN102119716B (en) | Preserving and producing methods of coconut | |
KR100917682B1 (en) | Method for preparing seasoned and smoked shrimp, and the product obtained therefrom | |
CN107410632A (en) | A kind of production method of Gentiana triflora fermentation preserved fruit | |
CN107410898A (en) | A kind of instant thick gravy beef processing method |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20141210 |
|
CF01 | Termination of patent right due to non-payment of annual fee |