CN105265714A - Making method of candied flavored strawberries - Google Patents

Abstract

The invention discloses a making method of candied flavored strawberries, and belongs to the field of food processing. The making method is characterized by adopting the processing technological processes of selecting raw materials namely strawberries, puncturing holes, salting the strawberries with holes, rinsing the salted strawberries, and packaging the rinsed strawberries so as to obtain finished products. The making method disclosed by the invention has the beneficial effects that the products made by the making method are light red, are subtransparent, and have the special clean and sweet flavor of the strawberries; the products not only can regulate the spleen, nourish the stomach, clear heat and reduce internal heat but also have the effects of preventing and resisting cancer, nourishing yin and nourishing blood. The products are suitable for both old people and young people, are convenient to eat, and are nutrient, healthy and green foods capable of invigorating the stomach and promoting digestion.

Description

A kind of preparation method of strawberry local flavor preserved fruit

Technical field

The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of strawberry local flavor preserved fruit.

Background technology

Strawberry, cry again the red certain kind of berries, the foreign certain kind of berries, the certain kind of berries, be a kind of fruit of redness.Strawberry is the common name to rose family strawberry plants, belongs to herbaceos perennial.The outward appearance of strawberry is in heart-shaped, and delicious red tender, pulp succulence, containing special strong fruit aroma, is described as " fruit queen ".

The effect of strawberry: 1. adjust spleen nourishing the stomach: strawberry contains a large amount of pectin and cellulose, can promote enterogastric peristalsis, help digest, and is applicable to the illness of anorexia, after the meal abdominal distension; 2. nourishing yin and nourishing blood: strawberry contains various saccharides, citric acid, malic acid, amino acid, is easily absorbed by the body, and reaches replenishment of blood content, maintains the effect of isohydria; 3. clearing heat and removing internal heat: strawberry have reduce internal heat, detoxify, the effect of heat-clearing, spring, the irascibility of people was often more vigorous, had some the effect that strawberry can play suppression; 4. cancer-resisting: ellagic acid contained in strawberry can protect tissue not by the injury of carcinogen, and has the effect of certain suppression malignant cell growth.

Strawberry is eaten raw usually, not storage tolerance, and growth cycle is short, for being processed into the comprehensive utilization that strawberry local flavor preserved fruit can realize strawberry raw material, improves its economic worth.

Summary of the invention

The object of the invention is the problem that solution strawberry not easily preserves, a kind of preparation method of strawberry local flavor preserved fruit is provided.

The present invention solves the technical scheme that its technical problem takes:

A preparation method for strawberry local flavor preserved fruit, is characterized in that: the processing process adopting raw material selection-acanthopore-salt marsh-rinsing-packaging-finished product, and concrete operation step is:

1. raw material selection: select and choose fresh full, without scabbing, small holes caused by worms, severe deformities, go rotten rotten, fully mellow fruit is advisable;

2. acanthopore: with pinprick 30-40 on each strawberry, then salt marsh;

3. salt marsh: with the xanthans of the salt and 0.3% that account for fresh strawberry amount 5%, by fruit salt marsh 32 hours after being dissolved in water;

4. rinsing: strawberry good for salt marsh is soaked drift 10 hours in the alum steep of concentration 0.2%, middle replacing solution 4 times, floats to strawberry slightly saline taste;

5. sugaring: fruit base is placed on sugaring in cylinder, initial sugaring amount be fruit base heavy 40%, add a small amount of carmine and indigo, sugaring 5 days simultaneously; In afterwards 7 days, add every day be equivalent to fruit base heavy 8% sugar, and to be stirred at any time, impel sugar to infiltrate evenly; In later 20 days, every sugaring 5% in 1 day, when sugaring was by the 40th day, adds foot sugar amount, make sugar content reach 65%; After this sugaring successively again, reaches 70% to sugar content, before and after the sugaring time totally 65 days; By the 7th day, can there is slight fermentation in sugaring, be normal phenomenon, has the effect alleviating bitter taste, promote sugar infiltration and strong taste; After pulling strawberry out draining sugar liquid, admix appropriate liquorice liquid and strawberry essence, sprinkle a little sesame on its surface;

6. pack: with canned, after sterilization processing, be finished product.Beneficial effect: product of the present invention is light red, translucent, has the distinctive fresh and sweet local flavor of strawberry; This product not only can adjust spleen nourishing the stomach, clearing heat and removing internal heat, also has the effect of cancer-resisting, nourishing yin and nourishing blood.All-ages, instant is the pollution-free food of a kind of stomach strengthening and digestion promoting, nutrient health.

Detailed description of the invention

Embodiment 1 :

A preparation method for strawberry local flavor preserved fruit, concrete operation step is:

1. raw material selection: select that fruit shape circle is large, core is little, fruit matter is tender and crisp, and color and luster is fresh clearly, and the fruit do not enriched is advisable;

2. acanthopore: with pinprick 60 on each strawberry, hole depth to planting core, then salt marsh;

3. salt marsh: with the agar of the salt and 0.5% that account for fresh strawberry amount 8%, by fruit salt marsh 46 hours after being dissolved in water;

4. rinsing: strawberry good for salt marsh is soaked drift 24 hours in the alum steep of concentration 0.1%, middle replacing solution 2 times, floats to strawberry slightly saline taste;

5. sugaring: fruit base is placed on sugaring in cylinder, initial sugaring amount be fruit base heavy 30%, add a small amount of lemon yellow and famille rose, sugaring 3 days simultaneously; In afterwards 7 days, add every day be equivalent to fruit base heavy 3% sugar, and to be stirred at any time, impel sugar to infiltrate evenly; In later 20 days, every sugaring 3% in 1 day, when sugaring was by the 40th day, adds foot sugar amount, make sugar content reach 60%; After this sugaring successively again, reaches 75% to sugar content, before and after the sugaring time totally 60 days; By the 7th day, can there is slight fermentation in sugaring, be normal phenomenon, has the effect alleviating bitter taste, promote sugar infiltration and strong taste; Pull draining sugar liquid out, admix a little honey, dry;

6. pack: with canned, after sterilization processing, be finished product.

Embodiment 2 :

A preparation method for strawberry local flavor preserved fruit, concrete operation step is:

1. raw material selection: select that fruit shape circle is large, core is little, fruit matter is tender and crisp, and color and luster is fresh clearly, and the fruit do not enriched is advisable;

2. acanthopore: with pinprick 10-20 on each strawberry, hole depth to planting core, then salt marsh;

3. salt marsh: with the sodium alginate of the salt and 0.26% that account for fresh strawberry amount 10%, by fruit salt marsh 28 hours after being dissolved in water;

4. rinsing: strawberry good for salt marsh is soaked drift 12 hours in the alum steep of concentration 0.06%, middle replacing solution 1-3 time, floats to strawberry slightly saline taste;

5. sugaring: fruit base is placed on sugaring in cylinder, initial sugaring amount be fruit base heavy 40%, add a small amount of carmine and indigo, sugaring 4-5 days simultaneously; In afterwards 7 days, add every day be equivalent to fruit base heavy 5% sugar, and to be stirred at any time, impel sugar to infiltrate evenly; In later 20 days, every sugaring 5% in 2 days, when sugaring was by the 40th day, adds foot sugar amount, make sugar content reach 65%; After this sugaring successively again, reaches 80% to sugar content, before and after the sugaring time totally 75 days; By the 7th day, can there is slight fermentation in sugaring, be normal phenomenon, has the effect alleviating bitter taste, promote sugar infiltration and strong taste;

6. pack: with canned, after sterilization processing, be finished product.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. a preparation method for strawberry local flavor preserved fruit, is characterized in that: the processing process adopting raw material selection-acanthopore-salt marsh-rinsing-packaging-finished product, and concrete operation step is:

1. raw material selection: select and choose fresh full, without scabbing, small holes caused by worms, severe deformities, go rotten rotten, fully mellow fruit is advisable;

2. acanthopore: with pinprick 30-40 on each strawberry, then salt marsh;

3. salt marsh: with the xanthans of the salt and 0.3% that account for fresh strawberry amount 5%, by fruit salt marsh 32 hours after being dissolved in water;

4. rinsing: strawberry good for salt marsh is soaked drift 10 hours in the alum steep of concentration 0.2%, middle replacing solution 4 times, floats to strawberry slightly saline taste;

5. sugaring: fruit base is placed on sugaring in cylinder, initial sugaring amount be fruit base heavy 40%, add a small amount of carmine and indigo, sugaring 5 days simultaneously; In afterwards 7 days, add every day be equivalent to fruit base heavy 8% sugar, and to be stirred at any time, impel sugar to infiltrate evenly; In later 20 days, every sugaring 5% in 1 day, when sugaring was by the 40th day, adds foot sugar amount, make sugar content reach 65%; After this sugaring successively again, reaches 70% to sugar content, before and after the sugaring time totally 65 days; By the 7th day, can there is slight fermentation in sugaring, be normal phenomenon, has the effect alleviating bitter taste, promote sugar infiltration and strong taste; After pulling strawberry out draining sugar liquid, admix appropriate liquorice liquid and strawberry essence, sprinkle a little sesame on its surface;

6. pack: with canned, after sterilization processing, be finished product.