CN106071022A - A kind of Fructus Cucurbitae moschatae preserve processing method - Google Patents
A kind of Fructus Cucurbitae moschatae preserve processing method Download PDFInfo
- Publication number
- CN106071022A CN106071022A CN201610633232.XA CN201610633232A CN106071022A CN 106071022 A CN106071022 A CN 106071022A CN 201610633232 A CN201610633232 A CN 201610633232A CN 106071022 A CN106071022 A CN 106071022A
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- China
- Prior art keywords
- cucurbitae moschatae
- fructus cucurbitae
- preserve
- sugar
- green tea
- 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.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The open a kind of Fructus Cucurbitae moschatae preserve processing method of the present invention, belong to preserve processing technique field, concrete making includes selecting Fructus Cucurbitae moschatae raw material, preliminary working, burn, cleaning, color fixative, hardens, rinses, candy dipping, bakes and pack 10 steps, effectively solve present people to make Fructus Cucurbitae moschatae preserve to there is color and luster opaque, the problem that the shelf-life is not grown.It provides the benefit that: the Fructus Cucurbitae moschatae preserve transparent color and luster that the present invention produces, and the shelf-life reaches 24 months, extends one times of time than prior art, and operation is simple, it is easy to operation.
Description
Technical field
The present invention relates to the processing of a kind of making food, be specifically related to the processing method of a kind of preserve, especially one
The processing method planting Fructus Cucurbitae moschatae preserve, belongs to preserve processing technique field.
Background technology
Ripe pumpkin nutrient composition is relatively complete, and rich in calcium, ferrum, carotene, Chinese medicine is thought: Fructus Cucurbitae moschatae sweet in the mouth warm in nature, enters
Spleen, stomach warp.There is invigorating the spleen and replenishing QI, anti-inflammatory analgetic, the function of removing toxic substances parasite killing, can be used for that the deficiency of vital energy is weak, intercostal neuralgia, malaria,
The diseases such as dysentery, ascarifuge, bronchial asthma, diabetes.
Often eating Fructus Cucurbitae moschatae, can make free movement of the bowels, skin is lush, especially to women, has beautification function.During Fructus Cucurbitae moschatae can also prevent
Wind, because containing the glyceric acid such as substantial amounts of linoleic acid, palmitic acid, stearic acid in Fructus Cucurbitae moschatae, is good matter oils and fats.In recent years, with
Write the domestic and international expert further research to vegetable, find that Fructus Cucurbitae moschatae is the most nutritious, and be eaten for a long time also have health care and
The function prevented and cured diseases.According to data, the special dietary composition that Fructus Cucurbitae moschatae self contains can enhancing human body immunity power, anti-hemostatic tube
Arteriosclerosis, has anti-cancer, beauty treatment and antiobesity action, has the most been considered specially good effect health-care vegetable.Along with people's Living Water
Flat raising, the onset diabetes rate of one of " affluenza " increases year by year, and the Fructus Cucurbitae moschatae as preventing and treating dieletic foodstuff is subject to especially
The favor of people.
Although Fructus Cucurbitae moschatae comprehensive nutrition, there is health care and the function prevented and cured diseases, but it must take continue one section considerably long
Time, be preferably eaten for a long time and the most fully show effect, dish is made in the mainly culinary art of the method for present edible squash, edible
Inconvenience, and eat one after the meal, the second meal is just not desired to eat, and therefore studies and makes the health cares such as preserve with ripe Fructus Cucurbitae moschatae for material and stop
Not busy food, is a thing highly significant, and present people make Fructus Cucurbitae moschatae preserve, and to there is color and luster opaque, shelf-life long asking
Topic.
Summary of the invention
Goal of the invention: the purpose of the present invention is aiming at problem of the prior art, it is provided that the processing system of a kind of Fructus Cucurbitae moschatae preserve
Making method, made by Fructus Cucurbitae moschatae and be easy to carry, easily preserve, mouthfeel is the best, and allow people like to eat not closes preserve, and instant is dry
Clean health, transparent color and luster, the shelf-life reaches 24 months, and operation is simple, it is easy to operation.
Technical scheme: for reaching goal of the invention, the present invention is by the following technical solutions:
1, Fructus Cucurbitae moschatae raw material is selected: select the most ripe, fresh, without mould, without the Fructus Cucurbitae moschatae rotted.
2, preliminary working: the Fructus Cucurbitae moschatae chosen is cleaned up, outer layer skin of shooting off, break and remove melon pulp, being cut into thickness is 5～8
The green tea produced in Anhui Province of millimeter.
3, burn: sodium hydroxide (NaOH) solution with 1%～2% burn 25～30 points at a temperature of 60 DEG C～65 DEG C
Clock, effectively to destroy the activity of peroxidase, prevents from processing variable color.
4, clean: after burn, clean with circulating water and remove the alkali liquor being attached on green tea produced in Anhui Province.
5, color fixative: saline solution and 0.1% sodium sulfite solution with 2%～3% are configured to colour-keeping liquid, then pumpkin slice are put
Enter in colour-keeping liquid and soak 30～40 minutes.
6, hardening: use 0.1% calcium chloride, 0.1%～0.2% alum solution cure process 5～8 hours.
7, rinsing: with the Fructus Cucurbitae moschatae after clear water rinsing hardening, to wash away unnecessary hardening bath.
8, candy dipping: every kilogram of Fructus Cucurbitae moschatae white sugar 0.6～0.8 kilogram, first pumpkin slice is put into concentration be 25%～
Burn 20～25 minutes in the boiling sugar liquid of 30%, then Fructus Cucurbitae moschatae is poured in container together with sugar liquid, impregnates 15 hours, makes sugar liquid ooze
Thoroughly Fructus Cucurbitae moschatae, then boil after sugar concentration is increased to 30%～35%, dipping 15 hours again, sugar concentration is increased to by third time
Boiling after 40%～45%, pour green tea produced in Anhui Province into and boil together, boil while sugaring, until green tea produced in Anhui Province are transparent, sugar concentration is pulled out when reaching 55%～60%
Green tea produced in Anhui Province.
9, bake: after the pumpkin slice that candy dipping is good is pulled out from sugar liquid, drain unnecessary sugar liquid, preventing of addition 3 ‰
Rotten agent potassium sorbate, then bake.
10, packaging: the Fructus Cucurbitae moschatae preserve food grade plastic box baked contains, often closes 500 grams, then by little to plastic casing and one
Bag deoxidizer loads in compound plastic bag, and vacuum seal, sealing part stamps the date of manufacture, checks the vacuum of every bag after 40 minutes
Degree, if any gas leakage and vacuum are undesirable will vacuum seal again.
Beneficial effect: compared with prior art, it provides the benefit that the present invention:
The Fructus Cucurbitae moschatae preserve transparent color and luster that the present invention produces, the shelf-life reaches 24 months, and ratio prior art extends one times of time, and
Operation is simple, it is easy to operation.
Detailed description of the invention
Provide below two specific embodiments technical solution of the present invention is described in detail:
Embodiment 1: a kind of Fructus Cucurbitae moschatae preserve processing method, concrete operation step is as follows:
1, Fructus Cucurbitae moschatae raw material is selected: select the most ripe, fresh, without mould, without the Fructus Cucurbitae moschatae rotted.
2, preliminary working: the Fructus Cucurbitae moschatae chosen is cleaned up, outer layer skin of shooting off, break and remove melon pulp, being cut into thickness is 5 millimeters
Green tea produced in Anhui Province.
3, burn: sodium hydroxide (NaOH) solution burn 30 minutes at a temperature of 65 DEG C with 1%, effectively to destroy
Oxidasic activity, prevents from processing variable color.
4, clean: after burn, clean with circulating water and remove the alkali liquor being attached on green tea produced in Anhui Province.
5, color fixative: saline solution and 0.1% sodium sulfite solution with 2% are configured to colour-keeping liquid, then pumpkin slice are put into and protect
Color liquid soaks 40 minutes.
6, hardening: use 0.1% calcium chloride, 0.1% alum solution cure process 8 hours.
7, rinsing: with the Fructus Cucurbitae moschatae after clear water rinsing hardening, to wash away unnecessary hardening bath.
8, candy dipping: every kilogram of Fructus Cucurbitae moschatae white sugar 0.6 kilogram, first puts into the boiling sugar liquid that concentration is 25% by pumpkin slice
Middle burn 25 minutes, then pours into pumpkin slice in container together with sugar liquid, impregnates 15 hours, makes sugar liquid permeate Fructus Cucurbitae moschatae, then will
Sugar concentration boils after increasing to 30%, again dipping 15 hours, and third time is boiled after sugar concentration is increased to 40%, poured green tea produced in Anhui Province into
With boiling, boiling while sugaring, until green tea produced in Anhui Province are transparent, sugar concentration pulls green tea produced in Anhui Province out when reaching 55%.
9, bake: after the pumpkin slice that candy dipping is good is pulled out from sugar liquid, drain unnecessary sugar liquid, preventing of addition 3 ‰
Rotten agent potassium sorbate, then bake.
10, packaging: the Fructus Cucurbitae moschatae preserve food grade plastic box baked contains, often closes 500 grams, then by little to plastic casing and one
Bag deoxidizer loads in compound plastic bag, and vacuum seal, sealing part stamps the date of manufacture, checks the vacuum of every bag after 40 minutes
Degree, if any gas leakage and vacuum are undesirable will vacuum seal again.
Embodiment 2: a kind of Fructus Cucurbitae moschatae preserve processing method, including making step in detail below:
1, Fructus Cucurbitae moschatae raw material is selected: select the most ripe, fresh, without mould, without the Fructus Cucurbitae moschatae rotted.
2, preliminary working: the Fructus Cucurbitae moschatae chosen is cleaned up, outer layer skin of shooting off, break and remove melon pulp, being cut into thickness is 5～8
The green tea produced in Anhui Province of millimeter.
3, burn: sodium hydroxide (NaOH) solution burn 25 minutes at a temperature of 60 DEG C with 2%, effectively to destroy
Oxidasic activity, prevents from processing variable color.
4, clean: after burn, clean with circulating water and remove the alkali liquor being attached on green tea produced in Anhui Province.
5, color fixative: saline solution and 0.1% sodium sulfite solution with 3% are configured to colour-keeping liquid, then pumpkin slice are put into and protect
Color liquid soaks 30 minutes.
6, hardening: use 0.1% calcium chloride, 0.2% alum solution cure process 5 hours.
7, rinsing: with the Fructus Cucurbitae moschatae after clear water rinsing hardening, to wash away unnecessary hardening bath.
8, candy dipping: every kilogram of Fructus Cucurbitae moschatae white sugar 0.8 kilogram, first puts into the boiling sugar liquid that concentration is 30% by pumpkin slice
Middle burn 20 minutes, then Fructus Cucurbitae moschatae is poured in container together with sugar liquid, impregnates 15 hours, makes sugar liquid permeate Fructus Cucurbitae moschatae, then by sugar liquid
Concentration is boiled after increasing to 35%, again dipping 15 hours, and third time is boiled after sugar concentration is increased to 45%, pours green tea produced in Anhui Province into same
Boiling, boil while sugaring, until green tea produced in Anhui Province are transparent, sugar concentration pulls green tea produced in Anhui Province out when reaching 60%.
9, bake: after the pumpkin slice that candy dipping is good is pulled out from sugar liquid, drain unnecessary sugar liquid, preventing of addition 3 ‰
Rotten agent potassium sorbate, then bake.
10, packaging: the Fructus Cucurbitae moschatae preserve food grade plastic box baked contains, often closes 500 grams, then by little to plastic casing and one
Bag deoxidizer loads in compound plastic bag, and vacuum seal, sealing part stamps the date of manufacture, checks the vacuum of every bag after 40 minutes
Degree, if any gas leakage and vacuum are undesirable will vacuum seal again.
Claims (3)
1. a Fructus Cucurbitae moschatae preserve processing method, it is characterised in that include step in detail below:
(1) Fructus Cucurbitae moschatae raw material is selected: select the most ripe, fresh, without mould, without the Fructus Cucurbitae moschatae rotted；
(2) preliminary working: the Fructus Cucurbitae moschatae chosen is cleaned up, outer layer skin of shooting off, break and remove melon pulp, being cut into thickness is 5～8 millimeters
Green tea produced in Anhui Province；
(3) burn: sodium hydroxide (NaOH) solution with 1%～2% burn 25～30 minutes at a temperature of 60 DEG C～65 DEG C；
(4) clean: after burn, clean with circulating water and remove the alkali liquor being attached on green tea produced in Anhui Province；
(5) color fixative: saline solution and 0.1% sodium sulfite solution with 2%～3% are configured to colour-keeping liquid, then pumpkin slice are put into and protect
Color liquid soaks 30～40 minutes；
(6) hardening: use 0.1% calcium chloride, 0.1%～0.2% alum solution cure process 5～8 hours；
(7) rinsing: with the Fructus Cucurbitae moschatae after clear water rinsing hardening, to wash away unnecessary hardening bath；
(8) candy dipping: every kilogram of Fructus Cucurbitae moschatae white sugar 0.6～0.8 kilogram, it is 25%～30% that pumpkin slice is first put into concentration
Burn 20～25 minutes in boiling sugar liquid, then Fructus Cucurbitae moschatae is poured in container together with sugar liquid, impregnate 15 hours, makes sugar liquid infiltration southern
Melon, then boil after sugar concentration is increased to 30%～35%, dipping 15 hours again, third time sugar concentration is increased to 40%～
Boiling after 45%, pour green tea produced in Anhui Province into and boil together, boil while sugaring, until green tea produced in Anhui Province are transparent, sugar concentration pulls green tea produced in Anhui Province out when reaching 55%～60%.
Method the most according to claim 1, it is characterised in that also include that step (9) is baked: the Fructus Cucurbitae moschatae good by candy dipping
After sheet is pulled out from sugar liquid, drain unnecessary sugar liquid, add the potassium sorbate preservative of 3 ‰, then bake.
Method the most according to claim 2, it is characterised in that also include that step (10) is packed: the Fructus Cucurbitae moschatae preserve baked is used
Food grade plastic box contains, and often closes 500 grams, then loads in compound plastic bag by plastic casing and a pouch deoxidizer, vacuum seal,
Sealing part stamps the date of manufacture, checks the vacuum of every bag after 40 minutes, if any gas leakage and vacuum is undesirable to weigh
New vacuum seal.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610633232.XA CN106071022A (en) | 2016-08-05 | 2016-08-05 | A kind of Fructus Cucurbitae moschatae preserve processing method |
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| CN201610633232.XA CN106071022A (en) | 2016-08-05 | 2016-08-05 | A kind of Fructus Cucurbitae moschatae preserve processing method |
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| CN106071022A true CN106071022A (en) | 2016-11-09 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819334A (en) * | 2017-02-28 | 2017-06-13 | 桂林浩新科技服务有限公司 | A kind of technique for manufacturing preserved squash |
| CN107136284A (en) * | 2017-05-10 | 2017-09-08 | 黄振忠 | A kind of snakegourd preserved fruit processing method |
| CN107410647A (en) * | 2017-08-30 | 2017-12-01 | 黄振忠 | A kind of low sugar cucumber dried meat processing method |
| CN107969545A (en) * | 2017-12-04 | 2018-05-01 | 陈立均 | A kind of preparation process of lotus root piece preserved fruit |
| CN107996805A (en) * | 2017-12-04 | 2018-05-08 | 陈立均 | A kind of preparation process of wax gourd preserved fruit |
| CN108308352A (en) * | 2017-12-28 | 2018-07-24 | 安徽徽风生态农业开发有限公司 | A kind of processing method of preserved pumpkin fruits |
| CN108541795A (en) * | 2018-03-28 | 2018-09-18 | 广西秀美壮乡能源环保有限公司 | A kind of green plum preserved fruit processing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222531A (en) * | 2013-04-19 | 2013-07-31 | 李友志 | Preserved pumpkin and preparation method thereof |
| CN105432917A (en) * | 2015-11-12 | 2016-03-30 | 广西田阳嘉佳食品有限公司 | Preparation method of candied pumpkins |
-
2016
- 2016-08-05 CN CN201610633232.XA patent/CN106071022A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222531A (en) * | 2013-04-19 | 2013-07-31 | 李友志 | Preserved pumpkin and preparation method thereof |
| CN105432917A (en) * | 2015-11-12 | 2016-03-30 | 广西田阳嘉佳食品有限公司 | Preparation method of candied pumpkins |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819334A (en) * | 2017-02-28 | 2017-06-13 | 桂林浩新科技服务有限公司 | A kind of technique for manufacturing preserved squash |
| CN107136284A (en) * | 2017-05-10 | 2017-09-08 | 黄振忠 | A kind of snakegourd preserved fruit processing method |
| CN107410647A (en) * | 2017-08-30 | 2017-12-01 | 黄振忠 | A kind of low sugar cucumber dried meat processing method |
| CN107969545A (en) * | 2017-12-04 | 2018-05-01 | 陈立均 | A kind of preparation process of lotus root piece preserved fruit |
| CN107996805A (en) * | 2017-12-04 | 2018-05-08 | 陈立均 | A kind of preparation process of wax gourd preserved fruit |
| CN108308352A (en) * | 2017-12-28 | 2018-07-24 | 安徽徽风生态农业开发有限公司 | A kind of processing method of preserved pumpkin fruits |
| CN108541795A (en) * | 2018-03-28 | 2018-09-18 | 广西秀美壮乡能源环保有限公司 | A kind of green plum preserved fruit processing method |
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