CN105146380A - Dark plum powder and cake for brewing, preparation method thereof and eating method thereof - Google Patents
Dark plum powder and cake for brewing, preparation method thereof and eating method thereof Download PDFInfo
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- CN105146380A CN105146380A CN201510474534.2A CN201510474534A CN105146380A CN 105146380 A CN105146380 A CN 105146380A CN 201510474534 A CN201510474534 A CN 201510474534A CN 105146380 A CN105146380 A CN 105146380A
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- 239000000843 powder Substances 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 133
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
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- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 22
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 22
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 claims abstract description 22
- 239000000811 xylitol Substances 0.000 claims abstract description 22
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 22
- 229960002675 xylitol Drugs 0.000 claims abstract description 22
- 235000010447 xylitol Nutrition 0.000 claims abstract description 22
- 239000001814 pectin Substances 0.000 claims abstract description 20
- 235000010987 pectin Nutrition 0.000 claims abstract description 20
- 229920001277 pectin Polymers 0.000 claims abstract description 20
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 14
- 244000269722 Thea sinensis Species 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000013311 vegetables Nutrition 0.000 claims abstract description 11
- 235000007270 Gaultheria hispida Nutrition 0.000 claims abstract description 3
- 235000009134 Myrica cerifera Nutrition 0.000 claims abstract description 3
- 244000269152 Myrica pensylvanica Species 0.000 claims abstract description 3
- 235000012851 Myrica pensylvanica Nutrition 0.000 claims abstract description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 36
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 36
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 36
- 241001330002 Bambuseae Species 0.000 claims description 36
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 36
- 239000011425 bamboo Substances 0.000 claims description 36
- 235000015277 pork Nutrition 0.000 claims description 36
- 241000206575 Chondrus crispus Species 0.000 claims description 21
- 238000010438 heat treatment Methods 0.000 claims description 20
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 18
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 18
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 18
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 18
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 18
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 18
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 18
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 18
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 18
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 18
- 239000006188 syrup Substances 0.000 claims description 17
- 235000020357 syrup Nutrition 0.000 claims description 17
- 244000132436 Myrica rubra Species 0.000 claims description 14
- 238000005538 encapsulation Methods 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 10
- 238000001802 infusion Methods 0.000 claims description 10
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- 238000001035 drying Methods 0.000 claims description 8
- 238000000227 grinding Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 229940126670 AB-836 Drugs 0.000 claims description 5
- 235000007652 Arbutus Nutrition 0.000 claims description 5
- 240000008327 Arbutus unedo Species 0.000 claims description 5
- 239000000853 adhesive Substances 0.000 claims description 5
- 230000001070 adhesive effect Effects 0.000 claims description 5
- 239000004745 nonwoven fabric Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 2
- 241000675108 Citrus tangerina Species 0.000 claims description 2
- 244000000626 Daucus carota Species 0.000 claims description 2
- 235000002767 Daucus carota Nutrition 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 241000220225 Malus Species 0.000 claims description 2
- 235000011430 Malus pumila Nutrition 0.000 claims description 2
- 235000015103 Malus silvestris Nutrition 0.000 claims description 2
- 241000220324 Pyrus Species 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 238000013467 fragmentation Methods 0.000 claims description 2
- 238000006062 fragmentation reaction Methods 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
- 235000021017 pears Nutrition 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 240000000171 Crataegus monogyna Species 0.000 claims 6
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000019534 high fructose corn syrup Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 description 12
- 239000002994 raw material Substances 0.000 description 10
- 238000005516 engineering process Methods 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 229930091371 Fructose Natural products 0.000 description 3
- 238000010009 beating Methods 0.000 description 3
- 235000021028 berry Nutrition 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 235000011869 dried fruits Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 229960002737 fructose Drugs 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- 238000012163 sequencing technique Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a dark plum powder and cake for brewing, a preparation method thereof and an eating method thereof. The dark plum powder and cake comprises fruit powder and a fruit cake, wherein the fruit powder comprises waxberry powder, haw powder, dark plum powder, white granulated sugar and salt; the fruit cake comprises fresh fruits or vegetables, high fructose corn syrup, xylitol, stachyose, carrageenan and pectin. The dark plum powder and cake has the following beneficial effects that (1) ingredient innovation: for some fruits with a heavy sour taste, consumption patterns can be changed so as to utilize high fruit acid content of the fruits to stimulate appetite; and when a drink is brewed, the soluble substances in the fruits dissolve in water to provide rich nutrition; (2) process innovation: in the invention, fruits are respectively processed and then mixed; a part of the fruits are processed into fruit cake blocks while the other part of the fruits are processed into fruit powder, and the two parts are mixed; and (3) eating method innovation: in the past, fruit cakes are eaten directly; in the present invention, the fruit powder is added, so that the fruit cake coated with fruit powder has a novel taste, and the fruit cake can brewed into a fruit tea.
Description
Technical field
The present invention relates to processing technology and the compound method of preserved fruit class and solid beverage product, particularly a kind of production for raw material with red bayberry, hawthorn and smoked plum can making drinks and the preserved fruit fruitcake complex process produced for raw material with various fruit.
Background technology
With various fruit for Raw material processing becomes fruitcake series products to be more and more subject to liking of people, the hard candy of comparatively passing by and the high-carbohydrate food through high temperature infusion are more subject to the accreditation of consumer.But up to the present, with various fruit for the main converted products of raw material be preserved fruit, the product such as haw jelly, syrup of plum, not yet occurred with red bayberry, hawthorn and smoked plum for Raw material processing become a kind of can the instant fruitcake product can soakedly drunk again.
Summary of the invention
The object of this invention is to provide a kind of with the solid beverage that is Raw material processing such as red bayberry, smoked plum, hawthorn and with different fruit for fruitcake that raw material is made is re-dubbed a kind of preparation technology of fruitcake solid plum beverage.The invention provides the new way of a kind of smoked plum and the exploitation of other fruit edibility.
The present invention adopts following technical scheme to realize: a kind of plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed, and described plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake is made up of fruit powder and fruitcake, with parts by weight, wherein,
Fruit powder comprises: waxberry powder 20 ~ 60 parts,
Hawthorn powder 20 ~ 30 parts,
Plum powder 20 ~ 30 parts,
White granulated sugar 10 ~ 30 parts,
Salt 1 ~ 2 part;
Fruitcake comprises: fresh fruit or vegetables 80 ~ 100 parts,
Fruit syrup 20 ~ 30 parts,
Xylitol 8 ~ 10 parts,
Stachyose 2 ~ 3 parts,
Carragheen 2 ~ 3 parts,
Pectin 0.5 ~ 1 part.
Preferably, described fresh fruit or vegetables are any one or a few in pears, tangerine orange, apple, carrot, tomato.
The present invention also provides a kind of preparation method of the plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed, and comprises the following steps:
1) preparation fruit powder:
I) the new arbutus 20 ~ 60 parts of high-quality, hawthorn 20 ~ 30 parts, 20 ~ 30 parts, smoked plum is selected by weight;
Ii), after red bayberry, hawthorn, smoked plum being cleaned, water is dried for subsequent use;
Iii) weight portion 1 ~ 2 portion of salt, 10 ~ 30 portions of white granulated sugars are added dry water red bayberry for subsequent use, hawthorn, smoked plum, stir;
Iv) red bayberry after stirring, hawthorn, smoked plum are poured in clean container, under normal temperature, airtight condition, pickle 15 ~ 30 days;
V) after having pickled, then steam 30 ~ 60 minutes at 95 ~ 110 DEG C, then move into baking room oven dry to moisture lower than 14%;
Vi) by the red bayberry after oven dry, hawthorn, the broken also grind into powder of smoked plum, every pouch 3 ~ 5 grams fruit powder bubble bag is packaged into the non-woven fabrics of food-grade;
2) fruitcake is prepared:
A) fresh fruit or vegetables 80 ~ 100 parts are selected by weight, fruit syrup 20 ~ 30 parts, xylitol 8 ~ 10 parts, stachyose 2 ~ 3 parts, carragheen 2 ~ 3 parts, pectin 0.5 ~ 1 part;
B), after fresh fruit or vegetables being cleaned, water is dried for subsequent use;
C) water fresh fruit for subsequent use or vegetables fragmentation will be dried, and the pulp grinding to form below 220 orders is for subsequent use;
D) by good for the aquation of carragheen 1:15 ~ 20 glue, xylitol and stachyose use the water-soluble solution of 1:1 respectively, for subsequent use;
E) fruit syrup, xylitol, stachyose, pulp, carragheen, pectin are poured sequentially successively into jacketed pan and carry out heating infusion;
F) underflow after infusion is poured into cooling forming in the forming disk of regulation;
G) be placed into baking room after shaping again to dry to moisture lower than 18%, bake out temperature is 50 ~ 65 DEG C;
H) fruitcake fourth is processed into as requested again after drying;
3) pack: mixing grinding the powder obtained in vi step by 1:10 ~ 40 with the fruitcake fourth obtained in h step, shaking up; Again the fruitcake fourth unification of the fruit powder of packaged 3 ~ 5 grams bubble bag and 30 ~ 50 grams is loaded cup, encapsulation, i.e. obtained a kind of plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed.
Preferably, Step d replaces with: by the water soaking 4 ~ 6 hours of carragheen 1:15 ~ 20, xylitol and stachyose use the water-soluble solution of 1:1 respectively, and pectin adds the equal hydrated adhesive of total amount after mixing with 1:1 with fruit syrup again, for subsequent use.
Preferably, step e replaces with: pour fruit syrup, xylitol, stachyose into jacketed pan successively, and heating infusion is also stirred, and heating-up temperature is 95 ~ 110 DEG C, and the heat time is 8 ~ 12 minutes; Pour pulp into jacketed pan again, agitating heating, until boiling; After boiling, pour pectin and carragheen into jacketed pan, be heated with stirring to 75 ~ 85 DEG C, stop heating.
Preferably, put into baking room after first turning over thin abortive haul lattice dish in step g again to dry.
Preferably, powder obtained in one deck step vi is sprinkled when cutting fruitcake at fruitcake surface uniform in step h.
The present invention also provides a kind of eating method of the plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed, and after the described plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake dismounting of encapsulation, fruitcake directly eats, and after fruit powder bubble bag brews with the warm water of 55 ~ 60 DEG C, directly drinks the tea brewed.
Preferably, fruit powder bubble bag inserts refrigerator cold-storage 1 ~ 2 hour before brewing.
An eating method for the plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed, after the described plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake dismounting of encapsulation, fruitcake and fruit powder directly mix, then after brewing with the warm water of 55 ~ 60 DEG C, directly drink the tea brewed.After the warm water of 55 ~ 60 DEG C brews, directly drink the tea brewed.
Compared with present technology, the present invention has following beneficial effect: (1) batching innovation: the tartaric acid content that the heavier fruit of some tart flavours can change the fruit of a kind of consumption pattern and this acidity is high, more opens taste.When soaked drinking, the solable matter in fruit can be dissolved in water, nutritious.(2) process innovation: general fruitcake product, is just processed into fruitcake by fruit pulp.The present invention is processed respectively by fruit then to mix.A part is processed into fruitcake fourth, and part processing achievement powder, then mixes.Fruit powder, in fruitcake cutting, cannot not play stickyly the effect of cutter, uses fruit powder as the effect of isolation, can not produce viscosity, the more important thing is and do not re-use wafer, cost-saving, increase mouthfeel between fruit fourth.(3) type of service innovation: the fruitcake past directly eats; After adding fruit powder, it is novel that fruit powder is stained with fruitcake mouthfeel, fruitcake can be become the soaked fruit tea drunk.
Detailed description of the invention
Below in conjunction with specific embodiment, a kind of plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed of the present invention and preparation method thereof and eating method are described in further detail.
Embodiment 1
To produce the plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake that double centner finished product can brew:
One, the preparation of fruit powder
1, the new arbutus of high-quality, smoked plum, Fructus Crataegi is selected to be respectively 40 kilograms, 30 kilograms, 30 kilograms; Require that acomia mildewing becomes and rot; Prepare 1 kilogram of salt and 30 kilograms of white granulated sugars;
2, after being cleaned by above-mentioned three total fruit, water is dried for subsequent use;
3,1 kilogram of salt and 30 kilograms of white granulated sugars are added fruit for subsequent use to stir;
4, to pour in clean container sealed pickling after stirring into 20 days, temperature remains on about 20 degree;
5, after having pickled, all berries are steamed upper 45 minute, rear immigration baking room is dried, and dries to moisture content lower than 14%;
6, the dried fruit such as red bayberry, smoked plum, hawthorn after drying is for subsequent use by claying into power with flour mill after crusher in crushing;
7, the non-woven fabrics of powder food-grade is packaged into every pouch 3 ~ 5 grams fruit powder bubble bag for subsequent use;
Two, the preparation of fruitcake fourth
1, fresh fruit double centner is selected, fruit syrup 30 kilograms, xylitol 10 kilograms, stachyose 2 kilograms, carragheen 2 kilograms, pectin 0.5 kilogram;
2, by for subsequent use for the making beating of the fruit of fruit; Stachyose, xylitol raw material are for subsequent use with 1:1ization water;
3, carragheen with 1:20 to water soaking 4 hours; Pectin mixes with 1:1 with preserved fruit sugar, and adds 1 kilogram of warm hydrated adhesive;
4, first ready fruit syrup, stachyose, xylitol lay-by material are together added jacketed pan according to sequencing, heating infusion, and stir, the time is about 10 minutes, and temperature controls at 100 DEG C;
5, fruit pulp for subsequent use is poured in above-mentioned jacketed pan, agitating heating, until boiling;
6, after boiling, above-mentioned jacketed pan poured into by pectin for subsequent use and carragheen; Be heated with stirring to 80 degree, stop heating, obtain underflow;
7, heating underflow obtained above is poured into forming disk cooling forming;
8, after cooling forming, put into baking room oven dry after turning over thin abortive haul lattice dish and be no more than 18% to water content; Drying time is 24 hours, and temperature controls between 60 DEG C;
9, fruitcake fourth is cut into by according to different requirements;
Three, pack: mixing grinding the powder obtained by 1:10 ~ 40 with the fruitcake fourth prepared, shaking up; Again the fruitcake fourth unification of the fruit powder of packaged 3 ~ 5 grams bubble bag and 30 ~ 50 grams is loaded cup, encapsulation, i.e. obtained a kind of plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed.
Four, eating method
The eating method of a kind of plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed provided by the invention is that fruitcake directly eats by after the described plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake dismounting of encapsulation, after fruit powder bubble bag brews with the warm water of 55 ~ 60 DEG C, directly drinks the tea brewed.
Embodiment 2
To produce the plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake that double centner finished product can brew:
One, the preparation of fruit powder
1, the new arbutus of high-quality, smoked plum, Fructus Crataegi is selected to be respectively 60 kilograms, 20 kilograms, 20 kilograms; Require that acomia mildewing becomes and rot; Prepare 2 kilograms of salt and 25 kilograms of white granulated sugars;
2, after being cleaned by above-mentioned three total fruit, water is dried for subsequent use;
3,2 kilograms of salt and 25 kilograms of white granulated sugars are added fruit for subsequent use to stir;
4, to pour in clean container sealed pickling after stirring into 30 days, temperature remains on about 20 degree;
5, after having pickled, all berries are steamed upper 60 minute, rear immigration baking room is dried, and dries to moisture content lower than 14%;
6, the dried fruit such as red bayberry, smoked plum, hawthorn after drying is for subsequent use by claying into power with flour mill after crusher in crushing;
7, the non-woven fabrics of powder food-grade is packaged into every pouch 3 ~ 5 grams fruit powder bubble bag for subsequent use;
Two, the preparation of fruitcake fourth
1, fresh fruit 90 kilograms is selected, fruit syrup 25 kilograms, xylitol 9 kilograms, stachyose 3 kilograms, carragheen 3 kilograms, pectin 1 kilogram;
2, by for subsequent use for the making beating of the fruit of fruit; Stachyose, xylitol raw material are for subsequent use with 1:1ization water;
3, carragheen with 1:15 to water soaking 6 hours; Pectin mixes with 1:1 with preserved fruit sugar, and adds 1 kilogram of warm hydrated adhesive;
4, first ready fruit syrup, stachyose, xylitol lay-by material are together added jacketed pan according to sequencing, heating infusion, and stir, the time is about 8 minutes, and temperature controls at 110 DEG C;
5, fruit pulp for subsequent use is poured in above-mentioned jacketed pan, agitating heating, until boiling;
6, after boiling, above-mentioned jacketed pan poured into by pectin for subsequent use and carragheen; Be heated with stirring to 85 degree, stop heating, obtain underflow;
7, heating underflow obtained above is poured into forming disk cooling forming;
8, after cooling forming, put into baking room oven dry after turning over thin abortive haul lattice dish and be no more than 18% to water content; Drying time is 24 hours, and temperature controls between 65 DEG C;
9, fruitcake fourth is cut into by according to different requirements;
Three, pack: mixing grinding the powder obtained by 1:10 ~ 40 with the fruitcake fourth prepared, shaking up; Again the fruitcake fourth unification of the fruit powder of packaged 3 ~ 5 grams bubble bag and 30 ~ 50 grams is loaded cup, encapsulation, i.e. obtained a kind of plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed.
Four, eating method
The eating method of a kind of plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed provided by the invention, after the described plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake dismounting of encapsulation, fruitcake directly eats, and fruit powder bubble bag inserts refrigerator cold-storage 1 ~ 2 hour before brewing, after brewing with the warm water of 55 ~ 60 DEG C again, directly drink the tea brewed.
Embodiment 3
To produce the plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake that double centner finished product can brew:
One, the preparation of fruit powder
1, the new arbutus of high-quality, smoked plum, Fructus Crataegi is selected to be respectively 20 kilograms, 25 kilograms, 25 kilograms; Require that acomia mildewing becomes and rot; Prepare 1.5 kilograms of salt and 10 kilograms of white granulated sugars;
2, after being cleaned by above-mentioned three total fruit, water is dried for subsequent use;
3,1.5 kilograms of salt and 10 kilograms of white granulated sugars are added fruit for subsequent use to stir;
4, to pour in clean container sealed pickling after stirring into 15 days, temperature remains on about 20 degree;
5, after having pickled, all berries are steamed upper 30 minute, rear immigration baking room is dried, and dries to moisture content lower than 14%;
6, the dried fruit such as red bayberry, smoked plum, hawthorn after drying is for subsequent use by claying into power with flour mill after crusher in crushing;
7, the non-woven fabrics of powder food-grade is packaged into every pouch 3 ~ 5 grams fruit powder bubble bag for subsequent use;
Two, the preparation of fruitcake fourth
1, fresh fruit 80 kilograms is selected, fruit syrup 20 kilograms, xylitol 8 kilograms, stachyose 2.5 kilograms, carragheen 2.5 kilograms, pectin 0.8 kilogram;
2, by for subsequent use for the making beating of the fruit of fruit; Stachyose, xylitol raw material are for subsequent use with 1:1ization water;
3, carragheen with 1:18 to water soaking 5 hours; Pectin mixes with 1:1 with preserved fruit sugar, and adds 1 kilogram of warm hydrated adhesive;
4, first ready fruit syrup, stachyose, xylitol lay-by material are together added jacketed pan according to sequencing, heating infusion, and stir, the time is about 12 minutes, and temperature controls at 95 DEG C;
5, fruit pulp for subsequent use is poured in above-mentioned jacketed pan, agitating heating, until boiling;
6, after boiling, above-mentioned jacketed pan poured into by pectin for subsequent use and carragheen; Be heated with stirring to 75 degree, stop heating, obtain underflow;
7, heating underflow obtained above is poured into forming disk cooling forming;
8, after cooling forming, put into baking room oven dry after turning over thin abortive haul lattice dish and be no more than 18% to water content; Drying time is 24 hours, and temperature controls between 50 DEG C;
9, fruitcake fourth is cut into by according to different requirements;
Three, pack: mixing grinding the powder obtained by 1:10 ~ 40 with the fruitcake fourth prepared, shaking up; Again the fruitcake fourth unification of the fruit powder of packaged 3 ~ 5 grams bubble bag and 30 ~ 50 grams is loaded cup, encapsulation, i.e. obtained a kind of plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed.
Four, eating method
The eating method of a kind of plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed provided by the invention is by after the described plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake dismounting of encapsulation, and fruitcake and fruit powder directly mix, then after brewing with the warm water of 55 ~ 60 DEG C, directly drink the tea brewed.After the warm water of 55 ~ 60 DEG C brews, directly drink the tea brewed.
The foregoing is only preferred embodiment of the present invention; not in order to limit the present invention; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses, the change that can expect easily or replacement, all should be encompassed in protection scope of the present invention.Therefore, the protection domain that protection scope of the present invention should define with claim is as the criterion.
Claims (10)
1. the plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed, is characterized in that, described plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake is made up of fruit powder and fruitcake, with parts by weight, wherein,
Fruit powder comprises: waxberry powder 20 ~ 60 parts,
Hawthorn powder 20 ~ 30 parts,
Plum powder 20 ~ 30 parts,
White granulated sugar 10 ~ 30 parts,
Salt 1 ~ 2 part;
Fruitcake comprises: fresh fruit or vegetables 80 ~ 100 parts,
Fruit syrup 20 ~ 30 parts,
Xylitol 8 ~ 10 parts,
Stachyose 2 ~ 3 parts,
Carragheen 2 ~ 3 parts,
Pectin 0.5 ~ 1 part.
2. a kind of plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed as claimed in claim 1, is characterized in that, described fresh fruit or vegetables are any one or a few in pears, tangerine orange, apple, carrot, tomato.
3. the preparation method of a kind of plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed as claimed in claim 1, is characterized in that, comprise the following steps:
1) preparation fruit powder:
I) the new arbutus 20 ~ 60 parts of high-quality, hawthorn 20 ~ 30 parts, 20 ~ 30 parts, smoked plum is selected by weight;
Ii), after red bayberry, hawthorn, smoked plum being cleaned, water is dried for subsequent use;
Iii) weight portion 1 ~ 2 portion of salt, 10 ~ 30 portions of white granulated sugars are added and dry water red bayberry for subsequent use, hawthorn, smoked plum, stir;
Iv) the red bayberry after stirring, hawthorn, smoked plum are poured in clean container, under normal temperature, airtight condition, pickle 15 ~ 30 days;
V) after having pickled, then steam 30 ~ 60 minutes at 95 ~ 110 DEG C, then move into baking room oven dry to moisture lower than 14%;
Vi) by the red bayberry after oven dry, hawthorn, the broken also grind into powder of smoked plum, every pouch 3 ~ 5 grams fruit powder bubble bag is packaged into the non-woven fabrics of food-grade;
2) fruitcake is prepared:
A) fresh fruit or vegetables 80 ~ 100 parts are selected by weight, fruit syrup 20 ~ 30 parts, xylitol 8 ~ 10 parts, stachyose 2 ~ 3 parts, carragheen 2 ~ 3 parts, pectin 0.5 ~ 1 part;
B), after fresh fruit or vegetables being cleaned, water is dried for subsequent use;
C) water fresh fruit for subsequent use or vegetables fragmentation will be dried, and the pulp grinding to form below 220 orders is for subsequent use;
D) by good for the aquation of carragheen 1:15 ~ 20 glue, xylitol and stachyose use the water-soluble solution of 1:1 respectively, for subsequent use;
E) fruit syrup, xylitol, stachyose, pulp, carragheen, pectin are poured sequentially successively into jacketed pan and carry out heating infusion;
F) underflow after infusion is poured into cooling forming in the forming disk of regulation;
G) be placed into baking room after shaping again to dry to moisture lower than 18%, bake out temperature is 50 ~ 65 DEG C;
H) fruitcake fourth is processed into as requested again after drying;
3) pack: mixing grinding the powder obtained in vi step by 1:10 ~ 40 with the fruitcake fourth obtained in h step, shaking up; Again the fruitcake fourth unification of the fruit powder of packaged 3 ~ 5 grams bubble bag and 30 ~ 50 grams is loaded cup, encapsulation, i.e. obtained a kind of plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed.
4. the preparation method of a kind of plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed as claimed in claim 3, it is characterized in that, Step d replaces with: by the water soaking 4 ~ 6 hours of carragheen 1:15 ~ 20, xylitol and stachyose use the water-soluble solution of 1:1 respectively, pectin adds the equal hydrated adhesive of total amount after mixing with 1:1 with fruit syrup again, for subsequent use.
5. the preparation method of a kind of plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed as claimed in claim 3, it is characterized in that, step e replaces with: pour fruit syrup, xylitol, stachyose into jacketed pan successively, and heating infusion is also stirred, heating-up temperature is 95 ~ 110 DEG C, and the heat time is 8 ~ 12 minutes; Pour pulp into jacketed pan again, agitating heating, until boiling; After boiling, pour pectin and carragheen into jacketed pan, be heated with stirring to 75 ~ 85 DEG C, stop heating.
6. the preparation method of a kind of plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed as described in as arbitrary in claim 3 to 5, is characterized in that, puts into baking room again and dry in step g after first turning over thin abortive haul lattice dish.
7. the preparation method of a kind of plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed as described in as arbitrary in claim 3 to 5, is characterized in that, sprinkles powder obtained in one deck step vi in step h when cutting fruitcake at fruitcake surface uniform.
8. the eating method of a kind of plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed as described in as arbitrary in claim 3 to 5, it is characterized in that, after the described plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake dismounting of encapsulation, fruitcake directly eats, after fruit powder bubble bag brews with the warm water of 55 ~ 60 DEG C, directly drink the tea brewed.
9. the eating method of a kind of plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed as claimed in claim 8, is characterized in that, fruit powder bubble bag inserts refrigerator cold-storage 1 ~ 2 hour before brewing.
10. the eating method of a kind of plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake brewed as described in as arbitrary in claim 3 to 5, it is characterized in that, after the described plum fruit Steamed dumpling with pork，mushrooms and bamboo shoots cake dismounting of encapsulation, fruitcake and fruit powder directly mix, after brewing with the warm water of 55 ~ 60 DEG C again, directly drink the tea brewed.After the warm water of 55 ~ 60 DEG C brews, directly drink the tea brewed.
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| CN111227078A (en) * | 2018-11-29 | 2020-06-05 | 孙燕兵 | Preparation method of pure natural preserved fruit compound beverage (tea) convenient to eat |
| CN111406918A (en) * | 2020-05-08 | 2020-07-14 | 圣海奥斯健康产业有限公司 | Additive-free fruit stick and preparation method thereof |
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