CN103875872B - A kind of green plum core makes the method for Borneolum - Google Patents
A kind of green plum core makes the method for Borneolum Download PDFInfo
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- CN103875872B CN103875872B CN201410075014.XA CN201410075014A CN103875872B CN 103875872 B CN103875872 B CN 103875872B CN 201410075014 A CN201410075014 A CN 201410075014A CN 103875872 B CN103875872 B CN 103875872B
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- borneolum
- green plum
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- meat
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Abstract
A kind of green plum core makes the method for Borneolum, it comprises the steps: a) process in early stage, chooses green plum core, prepares burden at least as follows after cleaning up, add the sweetener of 0.1-0.2 weight portion in the green plum core of 250-350 weight portion, then add the water of 80-120 weight portion; B) shell meat is separated, and batching described in step a is poured in the agitator of a band filtration, carries out the separation of shell meat, makes a large amount of meat slurries overflow in perimeter filter net from agitator and collect; C) film-making, puts into a food scraping machine by described meat slurry, makes the shaping Borneolum that 1-3 centimetre is thick; D) dry, shaping Borneolum is inserted in baking oven or drying room, dry at the temperature of 60-70 DEG C; E) packed products, packs after the shaping Borneolum section after oven dry; It is simple that it has manufacture craft, can improve salvage value, reduces cost of manufacture, reduces the features such as environmental pollution.
Description
Technical field
What the present invention relates to is a kind of method that green plum core makes dried orange peel Borneolum, belongs to the preparation method of preserved fruit.
Background technology
Green plum contains citric acid, malic acid, citric acid and oleanolic acid, containing abundant vitamin, mineral matter and cellulose, is rich in essential amino acid, there is higher nutritive value, but green plum fresh fruit acidity is higher, directly can not eat, have to pass through deep processing and make preserved fruit and could eat.Traditional high salt of the general employing of preserved fruit processing is pickled, the method for high molasses is made, existing green plum sweetmeat processing mainly comprises the making of band core and stoning makes two kinds, as Chinese patent 201110411941.0 patent of invention, disclose " a kind of processing method of high-quality, low-sugar content plum slice ", " stoning, making beating " operation is contained in this processing method, can using the green plum core that is separated with pulp as waste disposal in this procedure, and the process of this waste material also often brings certain processing cost, process and badly also to pollute the environment; How effectively utilizing discarded green plum core to make it to turn waste into wealth is current preserved fruit processing enterprise urgent problem.
Summary of the invention
The object of the invention is to overcome the deficiency that prior art exists, and provide a kind of and effectively utilize the kernel meat in green plum core and the residual green plum meat be deposited in After Enucleation outside core carries out the preparation method of Borneolum.
The object of the invention is to have come by following technical solution, described green plum core makes the method for Borneolum, and it comprises the steps:
A) process in early stage, chooses green plum core, prepares burden at least as follows after cleaning up, add the sweetener of 0.1-0.2 weight portion, then add the water of 80-120 weight portion in the green plum core of 250-350 weight portion;
B) shell meat is separated, and batching described in step a is poured in the agitator of a band filtration, carries out the separation of shell meat, makes a large amount of meat slurries overflow in perimeter filter net from agitator and collect;
C) film-making, puts into a food scraping machine by described meat slurry, makes the shaping Borneolum that 1-3 centimetre is thick;
D) dry, shaping Borneolum is inserted in baking oven or drying room, dry at the temperature of 60-70 DEG C;
E) packed products, packs after the shaping Borneolum section after oven dry.
The present invention can according to the manufacture craft etc. of existing Borneolum, and the present invention can in above-mentioned manufacturing process, adds other raw material corresponding or auxiliary material to form the Borneolum product of various different-style or local flavor, and forms other embodiments of the invention.
The preferred preparation method of the present invention is:
In step a), described batching is: the sweetener adding 0.15 weight portion in the green plum core of 300 weight portions, then adds the water of 100 weight portions;
In step c), a food scraping machine put into by described meat slurry, makes 2 centimeters of thick shaping Borneolums;
In step d), the bake out temperature in described baking oven or drying room is 65 DEG C;
The finished product Borneolum of the shaping 1X2 of the being sliced into centimetre of step e) is packed.
The present invention mainly utilizes the kernel meat in green plum core and the residual green plum meat be deposited in After Enucleation outside core carries out the making of dried orange peel Borneolum, former discarded green plum core has been carried out effective utilization, broken by the High Rotation Speed of agitator, formed and be comminuted to form by kernel meat, residual green plum meat and part the meat slurry that core powder form using carrying out high-speed stirred after green plum core is smashed again and make dried orange peel Borneolum as the composition of effective Borneolum, there is manufacture craft simple, salvage value can be improved, reduce cost of manufacture, reduce the features such as environmental pollution.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be described in detail: green plum core of the present invention makes the method for Borneolum, and it comprises the steps:
A) process in early stage, chooses green plum core, prepares burden as follows after cleaning up, add the sweetener of 0.1-0.2 weight portion, then add the water of 80-120 weight portion in the green plum core of 250-350 weight portion;
B) shell meat is separated, and batching described in step a is poured in the agitator of a band filtration, carries out the separation of shell meat, makes a large amount of meat slurries overflow in perimeter filter net from agitator and collect;
C) film-making, puts into a food scraping machine by described meat slurry, makes the shaping Borneolum that 1-3 centimetre is thick;
D) dry, shaping Borneolum is inserted in baking oven or drying room, dry at the temperature of 60-70 DEG C;
E) packed products, packs after the shaping Borneolum section after oven dry.
Described agitator and food scraping machine all can commercially be chosen as required.
The present invention can according to the manufacture craft etc. of existing Borneolum, and the present invention can in above-mentioned manufacturing process, adds other raw material corresponding or auxiliary material to form the Borneolum product of various different-style or local flavor, and forms other embodiments of the invention.
Embodiment 1:
Green plum core of the present invention makes the method for Borneolum, and it comprises the steps:
A) process in early stage, chooses green plum core, prepares burden as follows after cleaning up, add the sweetener of 0.15 weight portion, then add the water of 100 weight portions in the green plum core of 300 weight portions;
B) shell meat is separated, and batching described in step a) is poured in the agitator of a band filtration, carries out the separation of shell meat, makes overflow in the screen pack of a large amount of meat slurry peripheries from agitator and collect;
C) film-making, puts into a food scraping machine by described meat slurry, makes 2 centimeters of thick shaping Borneolums;
D) dry, shaping Borneolum is inserted in baking oven or drying room, dry at the temperature of 65 DEG C;
E) packed products, packs after the shaping Borneolum section after oven dry.
Embodiment 2:
Green plum core of the present invention makes the method for Borneolum, and it comprises the steps:
A) process in early stage, chooses green plum core, prepares burden as follows after cleaning up, add the sweetener of 0.1 weight portion, then add the water of 80 weight portions in the green plum core of 250 weight portions;
B) shell meat is separated, and batching described in step a is poured in the agitator of a band filtration, carries out the separation of shell meat, makes a large amount of meat slurries overflow in perimeter filter net from agitator and collect;
C) film-making, puts into a food scraping machine by described meat slurry, makes 1 centimeter of thick shaping Borneolum;
D) dry, shaping Borneolum is inserted in baking oven or drying room, dry at the temperature of 60 DEG C;
E) packed products, packs after the shaping Borneolum section after oven dry.
Embodiment 3:
Green plum core of the present invention makes the method for Borneolum, and it comprises the steps:
A) process in early stage, chooses green plum core, prepares burden as follows after cleaning up, add the sweetener of 0.2 weight portion, then add the water of 120 weight portions in the green plum core of 350 weight portions;
B) shell meat is separated, and batching described in step a is poured in the agitator of a band filtration, carries out the separation of shell meat, makes a large amount of meat slurries overflow in perimeter filter net from agitator and collect;
C) film-making, puts into a food scraping machine by described meat slurry, makes 3 centimeters of thick shaping Borneolums;
D) dry, shaping Borneolum is inserted in baking oven or drying room, dry at the temperature of 70 DEG C;
E) packed products, packs the finished product Borneolum that the shaping Borneolum after oven dry is sliced into 1X2 centimetre.
The present invention mainly makes Borneolum using green plum core as major ingredient, can also add the Borneolum that other corresponding raw material or auxiliary material form various different-style and local flavor in other embodiments.
Other embodiments of the invention can be obtained by the simple replacement of concrete numerical value, therefore, those skilled in the art on the basis understanding above-mentioned technology contents, by the replacement of numerical value and known technology, numerous embodiment can be obtained, and the present invention can be implemented easily.
Claims (2)
1. make a method for Borneolum of green plum core, it is characterized in that it comprises the steps:
A) process in early stage, chooses green plum core, prepares burden at least as follows after cleaning up, add the sweetener of 0.1-0.2 weight portion, then add the water of 80-120 weight portion in the green plum core of 250-350 weight portion;
B) shell meat is separated, and batching described in step a is poured in the agitator of a band filtration, carries out the separation of shell meat, makes a large amount of meat slurries overflow in perimeter filter net from agitator and collect;
C) film-making, puts into a food scraping machine by described meat slurry, makes the shaping Borneolum that 1-3 centimetre is thick;
D) dry, shaping Borneolum is inserted in baking oven or drying room, dry at the temperature of 60-70 DEG C;
E) packed products, packs after the shaping Borneolum section after oven dry.
2. green plum core according to claim 1 makes the method for Borneolum, it is characterized in that in described step, wherein
In step a), described batching is: the sweetener adding 0.15 weight portion in the green plum core of 300 weight portions, then adds the water of 100 weight portions;
In step c), a food scraping machine put into by described meat slurry, makes 2 centimeters of thick shaping Borneolums;
In step d), the bake out temperature in described baking oven or drying room is 65 DEG C;
The finished product Borneolum of the shaping 1X2 of the being sliced into centimetre of step e) is packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410075014.XA CN103875872B (en) | 2014-03-04 | 2014-03-04 | A kind of green plum core makes the method for Borneolum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410075014.XA CN103875872B (en) | 2014-03-04 | 2014-03-04 | A kind of green plum core makes the method for Borneolum |
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| Publication Number | Publication Date |
|---|---|
| CN103875872A CN103875872A (en) | 2014-06-25 |
| CN103875872B true CN103875872B (en) | 2015-07-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410075014.XA Expired - Fee Related CN103875872B (en) | 2014-03-04 | 2014-03-04 | A kind of green plum core makes the method for Borneolum |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666026B (en) * | 2017-03-24 | 2020-10-20 | 普宁市梅乡食品有限公司 | Plum slice fruitcake and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1701674A (en) * | 2004-06-16 | 2005-11-30 | 杨正春 | Hardcore-less Erhai Lake plum and making method thereof |
| CN101310626A (en) * | 2008-03-21 | 2008-11-26 | 东莞市利源贸易有限公司 | Almond slice processing technique |
| CN102550991A (en) * | 2012-02-21 | 2012-07-11 | 杭州梅园食品有限公司 | Healthy plum slice and preparation process thereof |
-
2014
- 2014-03-04 CN CN201410075014.XA patent/CN103875872B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1701674A (en) * | 2004-06-16 | 2005-11-30 | 杨正春 | Hardcore-less Erhai Lake plum and making method thereof |
| CN101310626A (en) * | 2008-03-21 | 2008-11-26 | 东莞市利源贸易有限公司 | Almond slice processing technique |
| CN102550991A (en) * | 2012-02-21 | 2012-07-11 | 杭州梅园食品有限公司 | Healthy plum slice and preparation process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 青梅的综合开发;周蓉芬;《食品工业科技》;19990615(第03期);第56-57页 * |
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| CN103875872A (en) | 2014-06-25 |
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