CN105266100A - Pickled carambola chip making method - Google Patents
Pickled carambola chip making method Download PDFInfo
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- CN105266100A CN105266100A CN201510754632.1A CN201510754632A CN105266100A CN 105266100 A CN105266100 A CN 105266100A CN 201510754632 A CN201510754632 A CN 201510754632A CN 105266100 A CN105266100 A CN 105266100A
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- carambola
- sugaring
- saucing
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Abstract
The invention discloses a pickled carambola chip making method and belongs to the field of food processing. The method is characterized by comprising the steps of material selection, cleaning, sugaring and desugaring, and pickling. The method has the advantages that pickled carambola chips are bright in color, taste thickly sour and sweet, fine, smooth and crispy, and have a delicious sauce flavor and the sour, sweet and crisp flavor of carambola. The pickled carambola chips have rich nutrients, have a unique flavor, can supplement nutrients for the body and improve the disease resistance of the body, and is a rare delicious food.
Description
Technical field
The present invention relates to and belong to food processing technology field, especially relate to a kind of preparation method of dip carambola sheet.
Background technology
Carambola, a kind of fruit originating in tropical and subtropical zone, because its cross section is five-pointed star, therefore abroad also known as " star pears ".Carambola have sweet yang tao and sour carambola point, sweet yang tao is eaten as fruit, and sour Carambola Fruit is large and taste is sour, multiplexly makes ingredient and preserved fruit raw material.Carambola pericarp is wax, smooth bright-coloured, and refreshing sweet succulence, has very high nutritive value.
The effect of carambola: 1. supplement the nutrients: a large amount of carbohydrate contained in carambola and vitamin, organic acid, be the important substance of human life activity, can supplement body nutrition, strengthens the resistance against diseases of body; 2. relieving alcoholism, promotes the production of body fluid to quench thirst: carbohydrate, vitamin C and organic acid contained in carambola are very abundant, and fruit juice is abundant, can supplement rapidly the moisture of human body, and the poison of the wine in body is excreted with urine; 3. help digestion: containing a large amount of oxalic acid, citric acid, malic acid in carambola fruit juice, the acidity of gastric juice can be improved, promote the digestion of food and reach the effect helped digestion.
Carambola growth cycle is short, not easily stores, and for being processed into dip carambola sheet, not only nutritive value content is high, all-ages, and has effect of health care, improves again its economic worth.
Summary of the invention
The object of the invention is the problem that solution carambola is not easily stored, a kind of preparation method of dip carambola sheet is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for dip carambola sheet, is characterized in that: the processing process adopting select materials → clean → sugaring, desugar → saucing, and concrete operation step is:
(1) select materials: select fresh carambola to make raw material, select colory rose paste to be auxiliary material;
(2) clean: after being cleaned by fresh carambola clear water, control dry surface moisture;
(3) sugaring: load in cylinder by the order that one deck carambola one deck sugar pressed by the carambola after cleaning and sucrose, carry out sugaring, every layer is spilled into proper amount of clear water; After filling cylinder, perfuse one deck sucrose more from the teeth outwards, after 1-2 days, press stone, sugaring 6-8 days;
(4) desugar: the thin slice becoming 8-10mm thick carambola crosscut after sugaring, put into clear water and soak desugar, soak time is 3-5 hour, and water is changed 2-3 time in centre, until carambola sheet slightly sweet taste time, pulled out control solid carbon dioxide divide;
(5) saucing: carambola sheet is loaded in sauce bag, pours rose paste, red sugar and Ba Le juice into and carry out saucing, every day is stirred, press 1-2 time, saucing 8-10 days, be finished product.
Beneficial effect: product color of the present invention is smooth, and sour-sweet taste is dense, delicate mouthfeel, delicious and crisp, sauce fragrance is beautiful, has the sour-sweet clear and melodious local flavor of carambola.This product is nutritious, unique flavor, also can supplement body nutrition, and strengthening the resistance against diseases of body, is a kind of rare ticbit.
Detailed description of the invention
Embodiment 1
:
A preparation method for dip carambola sheet, concrete operation step is:
(1) select materials: select fresh carambola to make raw material, the strawberry jam selecting sugariness high is auxiliary material;
(2) clean: after being cleaned by fresh carambola clear water, control dry surface moisture;
(3) sugaring: load in cylinder by the order that one deck carambola one deck sugar pressed by the carambola after cleaning and maltose, carry out sugaring, every layer is spilled into proper amount of clear water; After filling cylinder, perfuse one deck sucrose more from the teeth outwards, after 4-6 days, press stone, sugaring 21 days;
(4) desugar: the carambola after sugaring is cut into the thick thin slice of 2-3mm, puts into clear water and soak desugar, soak time is 18-20 hour, and water is changed 6-7 time in centre, until carambola sheet slightly sweet taste time, pulled out control solid carbon dioxide divide;
(5) saucing: loaded in sauce bag by carambola sheet, pour strawberry jam, loquat juice and a little rock sugar liquid into and carry out saucing and carry out saucing, every day is stirred, press 1-3 time, saucing 22 days, is finished product.
Embodiment 2
:
A preparation method for dip carambola sheet, concrete operation step is:
(1) select materials: select fresh carambola to make raw material, the catsup selecting sugariness high is auxiliary material;
(2) clean: after being cleaned by fresh carambola clear water, control dry surface moisture;
(3) sugaring: load in cylinder by the order that one deck carambola one deck sugar pressed by the carambola after cleaning and xylitol, carry out sugaring, every layer is spilled into proper amount of clear water; After filling cylinder, perfuse one deck sucrose more from the teeth outwards, after 1 day, press stone, sugaring 5 days;
(4) desugar: the carambola after sugaring is cut into the thick thin slice of 12mm, puts into clear water and soak desugar, soak time is 24 hours, water is changed 8 times in centre, until carambola sheet slightly sweet taste time, pulled out control solid carbon dioxide divide;
(5) saucing: loaded in sauce bag by carambola sheet, pour catsup, gooseberry juice, lily root flour and a little preserved plum jam into and carry out saucing, every day is stirred, press 4 times, and saucing 12 days, is 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 dip carambola sheet, is characterized in that: the processing process adopting select materials → clean → sugaring, desugar → saucing, and concrete operation step is:
(1) select materials: select fresh carambola to make raw material, select colory rose paste to be auxiliary material;
(2) clean: after being cleaned by fresh carambola clear water, control dry surface moisture;
(3) sugaring: load in cylinder by the order that one deck carambola one deck sugar pressed by the carambola after cleaning and sucrose, carry out sugaring, every layer is spilled into proper amount of clear water; After filling cylinder, perfuse one deck sucrose more from the teeth outwards, after 1-2 days, press stone, sugaring 6-8 days;
(4) desugar: the thin slice becoming 8-10mm thick carambola crosscut after sugaring, put into clear water and soak desugar, soak time is 3-5 hour, and water is changed 2-3 time in centre, until carambola sheet slightly sweet taste time, pulled out control solid carbon dioxide divide;
(5) saucing: carambola sheet is loaded in sauce bag, pours rose paste, red sugar and Ba Le juice into and carry out saucing, every day is stirred, press 1-2 time, saucing 8-10 days, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510754632.1A CN105266100A (en) | 2015-11-09 | 2015-11-09 | Pickled carambola chip making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510754632.1A CN105266100A (en) | 2015-11-09 | 2015-11-09 | Pickled carambola chip making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105266100A true CN105266100A (en) | 2016-01-27 |
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ID=55136606
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510754632.1A Withdrawn CN105266100A (en) | 2015-11-09 | 2015-11-09 | Pickled carambola chip making method |
Country Status (1)
| Country | Link |
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| CN (1) | CN105266100A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN114532438A (en) * | 2022-03-02 | 2022-05-27 | 梅饴馆控股有限公司 | Preparation method of preserved green plums |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489578A (en) * | 2014-12-09 | 2015-04-08 | 林静 | Making method of sauced radish strips |
| CN104489576A (en) * | 2014-12-09 | 2015-04-08 | 宦银琴 | Making method of sauced sliced lotus roots |
| CN104757491A (en) * | 2015-03-27 | 2015-07-08 | 王林林 | Preparation method for sauced cucumber sticks |
-
2015
- 2015-11-09 CN CN201510754632.1A patent/CN105266100A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489578A (en) * | 2014-12-09 | 2015-04-08 | 林静 | Making method of sauced radish strips |
| CN104489576A (en) * | 2014-12-09 | 2015-04-08 | 宦银琴 | Making method of sauced sliced lotus roots |
| CN104757491A (en) * | 2015-03-27 | 2015-07-08 | 王林林 | Preparation method for sauced cucumber sticks |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN114532438A (en) * | 2022-03-02 | 2022-05-27 | 梅饴馆控股有限公司 | Preparation method of preserved green plums |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160127 |