CN104397313A - Preparation method for carambola preserved fruit - Google Patents
Preparation method for carambola preserved fruit Download PDFInfo
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- CN104397313A CN104397313A CN201410757539.1A CN201410757539A CN104397313A CN 104397313 A CN104397313 A CN 104397313A CN 201410757539 A CN201410757539 A CN 201410757539A CN 104397313 A CN104397313 A CN 104397313A
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- carambola
- preparation
- vacuum
- protecting liquid
- dried meat
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method for carambola preserved fruit. The preparation method comprises the following steps: material selecting, cleaning, peeling by alkali liquor, cutting into halves, denucleating, soaking by color-protecting liquid, vacuum treatment, spice candying, candy draining, powder stirring, baking, vacuum packing and finished product inspection. The carambola preserved fruit prepared through the method is delicious in sweet and sour flavor, has cool and refreshing taste, and is strong in faint scent; nutritional value of the raw materials is maintained; the end product is moderate in sweet and sour flavor, rich in nutrition, and strong in fruit flavor.
Description
Technical field
The present invention relates to a kind of food technology field, be specifically related to a kind of preparation method of carambola dried meat.
Background technology
Preserved fruit food is traditional ticbit of China, and legend is that Ming Dynasty's emperor's diet room is produced without competition the earliest, imports among the people afterwards, apart from modern existing more than 300 year history; Preserved fruit also claims dry state preserved fruit, is that candy, then drying forms raw material through process, and its color and luster has brown, golden yellow or amber, vivid transparent, dry tack free, slightly viscosity, and water content is below 20%; From nutritional point, it is easily rapidly absorbed by a human utilization; In addition, also containing tartaric acid, minerals and vitamins C, preserved fruit has very high nutritive value and medical value.The low-down fruit of solid content such as current picture carambola, to deep processing, processing technology difficulty is very large, therefore can only eat raw in time, more cannot imagine and be made into preserved fruit food, in addition because peach meat sugar content is high, mouthfeel is dull, cause product colour dimness, nutritive loss serious through the system of boiling for a long time, former fruity destroys larger.
Summary of the invention
For the technical problem of above-mentioned existence, the object of the invention is: propose a kind of concise in technology, the finished product made is nutritious, sweet agreeable to the taste, the preparation method of the carambola dried meat that fruity is strong.
Technical solution of the present invention is achieved in that a kind of preparation method of carambola dried meat, comprises following preparation process: select materials → clean → lye dipping → cut half → stoning → colour protecting liquid immersion → application of vacuum → spices candy → drop sugar → breading → baking → vacuum packaging → product inspection.
Preferably, select materials as selecting fresh, eight to ninety percent ripe carambola; Colour protecting liquid is 0.2%NaHSO
3; Application of vacuum is the preserved peach after soaking through colour protecting liquid is put into vacuum kettle carry out vacuumizing process, and vacuum maintains 0.08-0.09Mpa, and find time 15-20min.
Preferably, described breading mixes 800g spices powder by the fresh carambola sheet of every 50kg, makes every sheet uniformity be stained with powder, and be pressed into pancake.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The preparation method of carambola dried meat of the present invention, obtained carambola dried meat sour and sweet palatability, has refrigerant sense, and fragrant is dense, maintains the nutritive value of raw material, and make final products sour-sweet moderate, nutritious, fruity is strong.
Detailed description of the invention
The preparation method of a kind of carambola dried meat of the present invention, comprises following preparation process: select materials → clean → lye dipping → cut half → stoning → colour protecting liquid immersion → application of vacuum → spices candy → drop sugar → breading → baking → vacuum packaging → product inspection; Select materials as selecting fresh, eight to ninety percent ripe carambola; Colour protecting liquid is 0.2%NaHSO
3; Application of vacuum is the preserved peach after soaking through colour protecting liquid is put into vacuum kettle carry out vacuumizing process, and vacuum maintains 0.08-0.09Mpa, and find time 15-20min; Described breading mixes 800g spices powder by the fresh carambola sheet of every 50kg, makes every sheet uniformity be stained with powder, and be pressed into pancake.The preparation method of carambola dried meat of the present invention, obtained carambola dried meat sour and sweet palatability, has refrigerant sense, and fragrant is dense, maintains the nutritive value of raw material, and make final products sour-sweet moderate, nutritious, fruity is strong.
Above-described embodiment is only for illustrating technical conceive of the present invention and feature; its object is to person skilled in the art can be understood content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (3)
1. a preparation method for carambola dried meat, is characterized in that, comprises following preparation process:
Select materials → clean → lye dipping → cut half → stoning → colour protecting liquid immersion → application of vacuum → spices is candy → drop sugar → breading → baking → vacuum packaging → product inspection.
2. the preparation method of a kind of carambola dried meat according to claim 1, is characterized in that, selects materials as selecting fresh, eight to ninety percent ripe carambola; Colour protecting liquid is 0.2%NaHSO
3; Application of vacuum is the preserved peach after soaking through colour protecting liquid is put into vacuum kettle carry out vacuumizing process, and vacuum maintains 0.08-0.09Mpa, and find time 15-20min.
3. the preparation method of a kind of carambola dried meat according to claim 1, is characterized in that, described breading mixes 800g spices powder by the fresh carambola sheet of every 50kg, makes every sheet uniformity be stained with powder, and be pressed into pancake.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410757539.1A CN104397313A (en) | 2014-12-12 | 2014-12-12 | Preparation method for carambola preserved fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410757539.1A CN104397313A (en) | 2014-12-12 | 2014-12-12 | Preparation method for carambola preserved fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104397313A true CN104397313A (en) | 2015-03-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410757539.1A Pending CN104397313A (en) | 2014-12-12 | 2014-12-12 | Preparation method for carambola preserved fruit |
Country Status (1)
| Country | Link |
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| CN (1) | CN104397313A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770549A (en) * | 2015-04-13 | 2015-07-15 | 西南科技大学 | Dried peach fruit production method |
| CN106858470A (en) * | 2017-01-05 | 2017-06-20 | 广西金臣科技有限公司 | The salt-free anti-corrosion method for salting of carambola |
| CN107712251A (en) * | 2017-12-04 | 2018-02-23 | 陈立均 | A kind of processing technology of carambola preserved fruit |
-
2014
- 2014-12-12 CN CN201410757539.1A patent/CN104397313A/en active Pending
Non-Patent Citations (5)
| Title |
|---|
| 刘新玲: "酸杨桃低糖果脯加工工艺探究", 《农业科技通讯》 * |
| 刘海英等: "《果品加工技术》", 31 January 2005 * |
| 夏杏洲: "天然低糖杨桃脯生产工艺", 《食品工业科技》 * |
| 李万颖等: "脆香杨桃脯的加工工艺研究", 《中国南方果树》 * |
| 董淑炎主编: "《小食品生产加工7步赢利.果品卷》", 31 January 2009 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770549A (en) * | 2015-04-13 | 2015-07-15 | 西南科技大学 | Dried peach fruit production method |
| CN106858470A (en) * | 2017-01-05 | 2017-06-20 | 广西金臣科技有限公司 | The salt-free anti-corrosion method for salting of carambola |
| CN107712251A (en) * | 2017-12-04 | 2018-02-23 | 陈立均 | A kind of processing technology of carambola preserved fruit |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150311 |
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| RJ01 | Rejection of invention patent application after publication |