CN103584032A - Processing method for liquor-saturated-jujubes - Google Patents
Processing method for liquor-saturated-jujubes Download PDFInfo
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- CN103584032A CN103584032A CN201310555376.4A CN201310555376A CN103584032A CN 103584032 A CN103584032 A CN 103584032A CN 201310555376 A CN201310555376 A CN 201310555376A CN 103584032 A CN103584032 A CN 103584032A
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- liquor
- saturated
- kilogram
- kilograms
- concentrated
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- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 16
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 11
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 11
- 235000008434 ginseng Nutrition 0.000 claims abstract description 11
- 238000007654 immersion Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 8
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 8
- 239000000284 extract Substances 0.000 claims abstract description 8
- 238000010025 steaming Methods 0.000 claims abstract description 6
- 235000000346 sugar Nutrition 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 3
- 230000008569 process Effects 0.000 claims abstract description 3
- 229920006395 saturated elastomer Polymers 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000011555 saturated liquid Substances 0.000 claims description 12
- 238000012856 packing Methods 0.000 claims description 11
- 241000208340 Araliaceae Species 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 235000017443 Hedysarum boreale Nutrition 0.000 claims description 7
- 235000007858 Hedysarum occidentale Nutrition 0.000 claims description 7
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 claims description 7
- 235000008504 concentrate Nutrition 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 3
- 230000035622 drinking Effects 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 230000008901 benefit Effects 0.000 abstract description 3
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 241001247821 Ziziphus Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 235000011477 liquorice Nutrition 0.000 abstract 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 description 3
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 206010016256 fatigue Diseases 0.000 description 2
- 230000002107 myocardial effect Effects 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010008909 Chronic Hepatitis Diseases 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 238000006424 Flood reaction Methods 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a processing method for liquor-saturated-jujubes and belongs to the field of food processing. The processing method is characterized by comprising the technical processes of raw material selection, pre-steaming, liquor immersion, package and finished product forming. The liquor-saturated-jujubes are prepared by immersing ginsengs, liquorice extracts, sake, sugar liquor and jujubes, have efficacies of consolidating basis and tonifying qi and have a good health-care function; the processing method is easy to operate, convenient to implement and high in economical benefit, and jujube raw materials can be comprehensively used.
Description
technical field:
The present invention relates to a kind of food-processing method, particularly relate to a kind of processing method of liquor-saturated dates.
project background:
Chinese date contains rich in protein, fat, sugar part, carrotene, Cobastab, C, P and phosphorus, calcium, iron etc., has the laudatory title of vitamin pill, has stronger love, the anti-allergic effects of pressing down.Red date contains CAMP, can strengthen muscular strength, eliminates fatigue, hemangiectasis, increase myocardial contractive power, improve myocardial nutrition, and prevention and cure of cardiovascular disease is had to good action.Red date can also can qi-restoratives benefit gas, nourishing blood and tranquilization, strengthening the spleen and stomach etc., be the good health products of patient such as weakness of the spleen and the stomach, insufficiency of vital energy and blood, lassitude, insomnia.The diseases such as acute, chronic hepatitis, cirrhosis, anaemia are had to good efficacy simultaneously.Red date is a kind of good fruit thus, and price neither be very expensive, can be used as snacks and eat, and is of value to physically and mentally healthy.
Chinese date fresh goods is storage tolerance not, is used for processing jujube dry etc., and Chinese date can be realized to the deep processing and utilization to jujube for processing liquor-saturated dates, increases economic efficiency.
summary of the invention:
The processing method that the object of this invention is to provide a kind of liquor-saturated dates with health role, realizes the deep processing comprehensive utilization of red date raw material.
The present invention solves the technical scheme that its technical problem takes:
A processing method for liquor-saturated dates, is characterized in that: adopt the technological process of raw material selection, pre-steaming, liquor-saturated immersion bubble, packing, finished product, concrete operation step is:
A, raw material are selected: select the kind that grain is large, meat is thick, core is little to be advisable, reject shrivelled, mildew and rot, damaged fruit;
B, steaming in advance: the jujube of choosing is really cleaned, drained away the water, with steamer, steam 15-25 minute;
C, liquor-saturated immersion bubble:
1. the every 50 kilograms of liquor-saturated liquid that steam jujube of preparation that flood liquor-saturated liquid are formulated as follows: 50 kilograms of white granulated sugars, add 12 kilograms, clear water, heating for dissolving becomes dense syrup, then the drinking white spirit that adds 25-30 kilogram of spirituosity 60%, stir, add Radix Ginseng extractum 1-1.2 kilogram, extract of licorice root 1-1.5 kilogram, protein sugar 20-25 kilogram, is made into liquor-saturated liquid;
Radix Ginseng extractum's preparation: ginseng 85-100 gram, add water 1.5-2.0 kilogram, heating is slowly concentrated to 1.5 kilograms, leaches concentrate, then adds water 1-1.2 kilogram, is slowly concentrated to 0.5-0.8 kilogram; Twice filter liquor is concentrated into 1.2 kilograms after mixing;
Extract of licorice root: Radix Glycyrrhizae 90-100 gram, add water 1.5-2.0 kilogram, heating is slowly concentrated to 1.5 kilograms, leaches concentrate, then adds water 1-1.2 kilogram, is slowly concentrated to 0.5-0.8 kilogram; Twice filter liquor is concentrated into 1.0 kilograms after mixing;
2. liquor-saturated immersion bubble steams jujube and liquor-saturated liquid adds sealing dipping 45-55 days in airtight container together, within every 10 days, stirs once, finally takes out liquor-saturated dates, with the proper amount of white spirit of spirituosity 60%, washes away the liquid glucose on liquor-saturated dates, drains remaining wine, prepares packing;
D, packing are finished product with edible box by different size packing.
Beneficial effect: product of the present invention floods and makes together with jujube with ginseng, extract of licorice root, pure mellow wine, liquid glucose, has the effect of training first tonifying Qi, has good health-care effect, it is simple to operate, be convenient to implement, economic benefit is good, can realize the comprehensive utilization to red date raw material.
the specific embodiment:
Embodiment 1
A processing method for liquor-saturated dates, concrete operation step is:
A, raw material are selected: select the kind that grain is large, meat is thick, core is little to be advisable, reject shrivelled, mildew and rot, damaged fruit;
B, steaming in advance: the jujube of choosing is really cleaned, drained away the water, with steamer, steam 22 minutes;
C, liquor-saturated immersion bubble:
1. the every 50 kilograms of liquor-saturated liquid that steam jujube of preparation that flood liquor-saturated liquid are formulated as follows: 53 kilograms of white granulated sugars, add 12.5 kilograms, clear water, heating for dissolving becomes dense syrup, then the drinking white spirit that adds 26.5 kilograms of spirituosity 55-60%, stir, add 1.2 kilograms of Radix Ginseng extractums, 1.5 kilograms of extracts of licorice root, 23.5 kilograms of protein sugars, are made into liquor-saturated liquid;
Radix Ginseng extractum's preparation: 90 grams of ginsengs, add 2.0 kilograms, water, heating is slowly concentrated to 1.5 kilograms, leaches concentrate, then adds 1.2 kilograms, water, is slowly concentrated to 0.6 kilogram; Twice filter liquor is concentrated into 1.1 kilograms after mixing;
Extract of licorice root: 95 grams, Radix Glycyrrhizae, add 1.8 kilograms, water, heating is slowly concentrated to 1.3 kilograms, leaches concentrate, then adds 1.1 kilograms, water, is slowly concentrated to 0.7 kilogram; Twice filter liquor is concentrated into 1.2 kilograms after mixing;
2. liquor-saturated immersion bubble steams jujube and liquor-saturated liquid adds in airtight container sealing dipping 60 days together, and every 10-15 days stirs once, finally takes out liquor-saturated dates, with the proper amount of white spirit of spirituosity 55%, washes away the liquid glucose on liquor-saturated dates, drains remaining wine, prepares packing;
D, packing are finished product with edible box by different size packing.
The foregoing is only the preferred embodiments of the present invention, all equalizations of doing according to the claims in the present invention scope change, and all should belong to the covering scope of the claims in the present invention.The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a processing method for liquor-saturated dates, is characterized in that: adopt that raw material is selected, the technological process of pre-steaming, liquor-saturated immersion bubble, packing, finished product, concrete operation step is:
A, raw material are selected: select the kind that grain is large, meat is thick, core is little to be advisable, reject shrivelled, mildew and rot, damaged fruit;
B, steaming in advance: the jujube of choosing is really cleaned, drained away the water, with steamer, steam 15-25 minute;
C, liquor-saturated immersion bubble:
1. the every 50 kilograms of liquor-saturated liquid that steam jujube of preparation that flood liquor-saturated liquid are formulated as follows: 50 kilograms of white granulated sugars, add 12 kilograms, clear water, heating for dissolving becomes dense syrup, then the drinking white spirit that adds 25-30 kilogram of spirituosity 60%, stir, add Radix Ginseng extractum 1-1.2 kilogram, extract of licorice root 1-1.5 kilogram, protein sugar 20-25 kilogram, is made into liquor-saturated liquid;
Radix Ginseng extractum's preparation: ginseng 85-100 gram, add water 1.5-2.0 kilogram, heating is slowly concentrated to 1.5 kilograms, leaches concentrate, then adds water 1-1.2 kilogram, is slowly concentrated to 0.5-0.8 kilogram; Twice filter liquor is concentrated into 1.2 kilograms after mixing;
Extract of licorice root: Radix Glycyrrhizae 90-100 gram, add water 1.5-2.0 kilogram, heating is slowly concentrated to 1.5 kilograms, leaches concentrate, then adds water 1-1.2 kilogram, is slowly concentrated to 0.5-0.8 kilogram; Twice filter liquor is concentrated into 1.0 kilograms after mixing;
2. liquor-saturated immersion bubble steams jujube and liquor-saturated liquid adds sealing dipping 45-55 days in airtight container together, within every 10 days, stirs once, finally takes out liquor-saturated dates, with the proper amount of white spirit of spirituosity 60%, washes away the liquid glucose on liquor-saturated dates, drains remaining wine, prepares packing;
D, packing are finished product with edible box by different size packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310555376.4A CN103584032A (en) | 2013-11-10 | 2013-11-10 | Processing method for liquor-saturated-jujubes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310555376.4A CN103584032A (en) | 2013-11-10 | 2013-11-10 | Processing method for liquor-saturated-jujubes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103584032A true CN103584032A (en) | 2014-02-19 |
Family
ID=50074517
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310555376.4A Pending CN103584032A (en) | 2013-11-10 | 2013-11-10 | Processing method for liquor-saturated-jujubes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103584032A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605298A (en) * | 2015-01-28 | 2015-05-13 | 施大卫 | Preparation method of dates in Baijiu |
| CN104642952A (en) * | 2015-01-28 | 2015-05-27 | 施大卫 | Production method of jujubes in red wine |
| CN105285788A (en) * | 2015-09-15 | 2016-02-03 | 王玉江 | Processing technology of Chinese spirit Hami jujube |
| CN107692134A (en) * | 2017-11-06 | 2018-02-16 | 孙成俊 | A kind of preparation method of liquor-saturated dates |
| CN110946257A (en) * | 2019-12-10 | 2020-04-03 | 山西省农业科学院农产品加工研究所 | Preparation process of fresh-keeping food of jujubes |
| CN112335855A (en) * | 2019-08-09 | 2021-02-09 | 安徽离不开你食品有限公司 | Steamed jujube processing technology |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1425308A (en) * | 2003-01-27 | 2003-06-25 | 吴伟 | Method for preparing steeped jujubes in liquor |
| CN102669600A (en) * | 2012-05-26 | 2012-09-19 | 姚文 | Inebriate jujube |
-
2013
- 2013-11-10 CN CN201310555376.4A patent/CN103584032A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1425308A (en) * | 2003-01-27 | 2003-06-25 | 吴伟 | Method for preparing steeped jujubes in liquor |
| CN102669600A (en) * | 2012-05-26 | 2012-09-19 | 姚文 | Inebriate jujube |
Non-Patent Citations (1)
| Title |
|---|
| 王毕妮等: "《红枣食品加工技术》", 29 February 2012, 化学工业出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605298A (en) * | 2015-01-28 | 2015-05-13 | 施大卫 | Preparation method of dates in Baijiu |
| CN104642952A (en) * | 2015-01-28 | 2015-05-27 | 施大卫 | Production method of jujubes in red wine |
| CN105285788A (en) * | 2015-09-15 | 2016-02-03 | 王玉江 | Processing technology of Chinese spirit Hami jujube |
| CN107692134A (en) * | 2017-11-06 | 2018-02-16 | 孙成俊 | A kind of preparation method of liquor-saturated dates |
| CN112335855A (en) * | 2019-08-09 | 2021-02-09 | 安徽离不开你食品有限公司 | Steamed jujube processing technology |
| CN110946257A (en) * | 2019-12-10 | 2020-04-03 | 山西省农业科学院农产品加工研究所 | Preparation process of fresh-keeping food of jujubes |
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Application publication date: 20140219 |