CN105265714A - Making method of candied flavored strawberries - Google Patents
Making method of candied flavored strawberries Download PDFInfo
- Publication number
- CN105265714A CN105265714A CN201510669322.XA CN201510669322A CN105265714A CN 105265714 A CN105265714 A CN 105265714A CN 201510669322 A CN201510669322 A CN 201510669322A CN 105265714 A CN105265714 A CN 105265714A
- Authority
- CN
- China
- Prior art keywords
- sugaring
- strawberry
- strawberries
- sugar
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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
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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510669322.XA CN105265714A (en) | 2015-10-18 | 2015-10-18 | Making method of candied flavored strawberries |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510669322.XA CN105265714A (en) | 2015-10-18 | 2015-10-18 | Making method of candied flavored strawberries |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105265714A true CN105265714A (en) | 2016-01-27 |
Family
ID=55136222
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510669322.XA Pending CN105265714A (en) | 2015-10-18 | 2015-10-18 | Making method of candied flavored strawberries |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105265714A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110810608A (en) * | 2019-11-19 | 2020-02-21 | 杭州维本食品科技有限公司 | Preparation method of dried strawberry |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103609814A (en) * | 2013-11-14 | 2014-03-05 | 程龙凤 | Method for processing green plum sweetmeat |
CN104304614A (en) * | 2014-10-15 | 2015-01-28 | 宦银琴 | Preparation method for delicious hawthorn preserved fruit |
-
2015
- 2015-10-18 CN CN201510669322.XA patent/CN105265714A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103609814A (en) * | 2013-11-14 | 2014-03-05 | 程龙凤 | Method for processing green plum sweetmeat |
CN104304614A (en) * | 2014-10-15 | 2015-01-28 | 宦银琴 | Preparation method for delicious hawthorn preserved fruit |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110810608A (en) * | 2019-11-19 | 2020-02-21 | 杭州维本食品科技有限公司 | Preparation method of dried strawberry |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104263588B (en) | Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material | |
KR100997459B1 (en) | Jenqua made of Jujube and its production method | |
CN103960451A (en) | Preserved passion fruits and processing method thereof | |
CN104304614A (en) | Preparation method for delicious hawthorn preserved fruit | |
CN105285988B (en) | A kind of preparation method of jerusalem artichoke blueberry compound fruit and vegetable ferment | |
CN104305049A (en) | Processing method of preserved lotus root slices | |
CN107099413A (en) | A kind of preparation method of Dangshan pear wine | |
CN104172034A (en) | Quick processing method of crystal allium chinense | |
CN103719523A (en) | Method for producing fig preserved fruit | |
KR20110088787A (en) | Method for manufacturing well-being makgeolli | |
CN103184121B (en) | Production process for hericium erinaceus-pineapple fruit wine | |
CN104031800B (en) | A kind of preparation method of starfruit wine | |
KR20120124860A (en) | Soy sauce containing salted-anchovies, Rubus coreanus and manufacturing method thereof | |
KR20130077786A (en) | Making method of lotus root | |
CN105087278A (en) | Fruit and vegetable rice wine can and making method thereof | |
CN103589558A (en) | Method for brewing composite fruit wine | |
CN106562265A (en) | Lemon-flavor dried shrimps | |
CN104186892A (en) | Making method of low-sugar kernel-free preserved cao apricots with stomach invigoration function | |
CN105265714A (en) | Making method of candied flavored strawberries | |
CN104726320B (en) | A kind of fig honey vinegar and preparation method | |
KR102131362B1 (en) | A method for manufacturing the soybean paste contained aronia ferment | |
CN103098958A (en) | Method for preparing pure natural honey and pollen health-maintenance fructus jujubae | |
CN105211400A (en) | The grape tea that a kind of enriching yin is taken a tonic or nourishing food to build up one's health | |
CN101849601B (en) | Method for preparing netmeg preserved fruit | |
CN111690496A (en) | Hawthorn and passion fruit wine |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160127 |