CN108174912A - The method that pungent plum is made of green plum salt embryo - Google Patents
The method that pungent plum is made of green plum salt embryo Download PDFInfo
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- CN108174912A CN108174912A CN201711483614.XA CN201711483614A CN108174912A CN 108174912 A CN108174912 A CN 108174912A CN 201711483614 A CN201711483614 A CN 201711483614A CN 108174912 A CN108174912 A CN 108174912A
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- Prior art keywords
- plum
- embryo
- salt
- green plum
- pungent
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of method that pungent plum is made of green plum salt embryo, including selection, pickles, dries, rinses, dries, impregnates, dries.The present invention pickles by salt, dries (or drying), adds the technical matters such as different chili components again, preparation time is short, and the pungent plum prepared can retain the original nutritional ingredient of green plum to greatest extent, former fruit is with rich flavor, mouthfeel is good, can also meet the needs of Xi La groups, the appetite of people can be evoked.
Description
Technical field
The present invention relates to a kind of preparation method of pungent plum, more particularly to a kind of side that pungent plum is made of green plum salt embryo
Method.
Background technology
There are many method that fruit jelly is currently made of green plum, wherein based on Guangdong-style preserved fruits.The plum of present market sale, mouth
Taste is single, and former fruit flavor missing is serious, main problem be manufacturer in order to preserve raw material, the often crispness retaining agent of excessive addition
And color stabilizer.And the time of marinated process is longer, the original nutritional ingredient of green plum is wandered away seriously.
Invention content
Present invention seek to address that the above problem, and the original nutritional ingredient of green plum can be retained to greatest extent by providing one kind, and
Produced fruit jelly, former fruit is with rich flavor, the good method that pungent plum is made of green plum salt embryo of mouthfeel.
Purpose to realize the present invention, the present invention provides a kind of method that pungent plum is made of green plum salt embryo, the preparations
Method includes the following steps：
A, selection：It is in faint yellow to select pericarp, and the green plum fresh fruit of no disease and pests harm is raw material, is cleaned after classification with clear water；
B, it pickles：Clean green plum is pickled 50-60 days with salt；
C, it dries：It is 15~18% that marinated green plum, which is dried to moisture, obtains plum embryo；
D, it rinses：The plum embryo clear water dried is impregnated into 40-50min, to remove the salinity being more than；
E, it dries：Plum embryo after rinsing is placed under 40 DEG C of environment and is dried, the moisture of plum embryo is made to be down to 18~22%；
F, it impregnates：The plum embryo dried is placed in immersion 48-50h in soak and obtains pungent plum, wherein soak includes weight
Measure the following component of number；40-60 parts of water, 40-60 parts of white granulated sugar, 2-5 parts of Radix Glycyrrhizae, 0.5-2 parts of capsicum, honey element 0.2-0.35
Part, 0.1-0.25 parts of saccharin sodium；
G, it dries：Plum embryo after immersion is dried, obtains pungent plum.
In step a, the raw material selects the green plum fresh fruit of six, medium well, and the classification is carried out by drum-type grader
Classification.
In step b, curing process is pickled by one layer of green plum, one layer of salt mode, and the thickness of green plum layer is no more than 30cm,
The weight of every layer of salt is the 10% of green plum weight, after salt dissolving, then adds in 2% food that weight is green plum weight every time
Salt, until salt concentration of ordinary dissolution is 26 Baume degrees.
In step c, the thickness of green plum is no more than 3cm during the drying, and when shining dry to 6 one-tenth, stirs green plum, and
It was stirred later at interval of 2-3 days primary.
In step d, stirred once at interval of 10min in rinse cycle.
In step e, the thickness for drying process plum embryo is 2cm, and the drying time is 12-18h.
In step f, the soak includes the following component of parts by weight：It is 50 parts of water, 50 parts of white granulated sugar, 3 parts of Radix Glycyrrhizae, peppery
1 part of green pepper, 0.3 part of honey element, 0.2 part of saccharin sodium.
In step f, the preparation method of the soak is：First Radix Glycyrrhizae is added to the water and is boiled into liquorice liquid, is sequentially added
White granulated sugar, capsicum, honey element, saccharin sodium, stir evenly.
Beneficial effects of the present invention are：The present invention pickles by salt, dries (or drying), adds different chili components again
Etc. technical matters, preparation time is short, and the pungent plum prepared can retain the original nutritional ingredient of green plum, former fruit wind to greatest extent
Taste is strong, and mouthfeel is good, moreover it is possible to meet the needs of Xi La groups, can evoke the appetite of people.
Specific embodiment
The following example is being explained further and supplementing to the present invention, and inventing type is not limited in any way.
The preparation method of the hawthorn fruit jelly of the present invention includes selection, pickles, dries, rinsing, drying, impregnating, drying.
Embodiment 1
Six, medium well is selected, pericarp is in faint yellow, and the fresh fruit of no disease and pests harm is raw material, then removes residual fruit, decayed fruit, is used
Drum-type grader is classified, and is finally cleaned with clear water.Clean green plum is pickled 50 days with salt, wherein curing process presses one layer
One layer of salt mode of green plum is pickled, and the thickness of green plum layer is no more than 30cm, and the weight of every layer of salt is the 10% of green plum weight,
After salt dissolving, then salt is added, and the weight for adding in salt every time is the 2% of green plum weight, until salt concentration of ordinary dissolution
For 26 Baume degrees.The green plum pickled is picked up and is drained away the water, then green plum is uniformly spread out on solarization tool and dried, thickness cannot surpass
Cross 3 centimetres, when plum fruit 6 into it is dry when, plum fruit is stirred once, it is later primary at interval of stirring within 2 days, be divided into until plum embryo is aqueous
15%.The plum embryo clear water dried is impregnated into 40min, removes extra salinity, when rinsing stirs primary at interval of 10min, makes
The desalination of plum embryo is evenly.Plum embryo after rinsing is placed under 40 DEG C of environment and is dried, the thickness of plum embryo is 2cm or so, is passed through
12 hours, plum embryo moisture is made to be down to 18%.The plum embryo dried is placed in soak and impregnates 48h, wherein soak includes weight
The following component of number：Water 40kg, white granulated sugar 40kg, Radix Glycyrrhizae 2kg, capsicum 0.5kg, honey element 0.2kg, saccharin sodium 0.1kg.Again
Plum embryo after immersion is dried, obtains pungent plum.Finally can be according to the difference of finished product flavor, sweetener and capsicum dosage can be appropriate
Increase and decrease.
Embodiment 2
Six, medium well is selected, pericarp is in faint yellow, and the fresh fruit of no disease and pests harm is raw material, then removes residual fruit, decayed fruit, is used
Drum-type grader is classified, and is finally cleaned with clear water.Clean green plum is pickled 55 days with salt, wherein curing process presses one layer
One layer of salt mode of green plum is pickled, and the thickness of green plum layer is no more than 30cm, and the weight of every layer of salt is the 10% of green plum weight,
After salt dissolving, then salt is added, and the weight for adding in salt every time is the 2% of green plum weight, until salt concentration of ordinary dissolution
For 26 Baume degrees.The green plum pickled is picked up and is drained away the water, then green plum is uniformly spread out on solarization tool and dried, thickness cannot surpass
Cross 3 centimetres, when plum fruit 6 into it is dry when, plum fruit is stirred once, it is later primary at interval of stirring within 2 days, be divided into until plum embryo is aqueous
16%.The plum embryo clear water dried is impregnated into 45min, removes extra salinity, when rinsing stirs primary at interval of 10min, makes
The desalination of plum embryo is evenly.Plum embryo after rinsing is placed under 40 DEG C of environment and is dried, the thickness of plum embryo is 2cm or so, is passed through
16 hours, plum embryo moisture is made to be down to 20%.The plum embryo dried is placed in soak and impregnates 48h, wherein soak includes weight
The following component of number：Water 50kg, white granulated sugar 50kg, Radix Glycyrrhizae 3kg, capsicum 1kg, honey element 0.3kg, saccharin sodium 0.2kg.Again will
Plum embryo after immersion dries, and obtains pungent plum.Finally can suitably it be increased according to the difference of finished product flavor, sweetener and capsicum dosage
Subtract.
Embodiment 3
Six, medium well is selected, pericarp is in faint yellow, and the fresh fruit of no disease and pests harm is raw material, then removes residual fruit, decayed fruit, is used
Drum-type grader is classified, and is finally cleaned with clear water.Clean green plum is pickled 60 days with salt, wherein curing process presses one layer
One layer of salt mode of green plum is pickled, and the thickness of green plum layer is no more than 30cm, and the weight of every layer of salt is the 10% of green plum weight,
After salt dissolving, then salt is added, and the weight for adding in salt every time is the 2% of green plum weight, until salt concentration of ordinary dissolution
For 26 Baume degrees.The green plum pickled is picked up and is drained away the water, then green plum is uniformly spread out on solarization tool and dried, thickness cannot surpass
Cross 3 centimetres, when plum fruit 6 into it is dry when, plum fruit is stirred once, it is later primary at interval of stirring within 2 days, be divided into until plum embryo is aqueous
18%.The plum embryo clear water dried is impregnated into 50min, removes extra salinity, when rinsing stirs primary at interval of 10min, makes
The desalination of plum embryo is evenly.Plum embryo after rinsing is placed under 40 DEG C of environment and is dried, the thickness of plum embryo is 2cm or so, is passed through
18 hours, plum embryo moisture is made to be down to 22%.The plum embryo dried is placed in soak and impregnates 50h, wherein soak includes weight
The following component of number：Water 60kg, white granulated sugar 60kg, Radix Glycyrrhizae 5kg, capsicum 2kg, honey element 0.35kg, saccharin sodium 0.25kg.Again
Plum embryo after immersion is dried, obtains pungent plum.Finally can be according to the difference of finished product flavor, sweetener and capsicum dosage can be appropriate
Increase and decrease.
Claims (8)
- A kind of 1. method that pungent plum is made of green plum salt embryo, which is characterized in that the preparation method includes the following steps：A, selection：It is in faint yellow to select pericarp, and the green plum fresh fruit of no disease and pests harm is raw material, is cleaned after classification with clear water；B, it pickles：Clean green plum is pickled 50-60 days with salt；C, it dries：It is 15~18% that marinated green plum, which is dried to moisture, obtains plum embryo；D, it rinses：The plum embryo clear water dried is impregnated into 40-50min, to remove the salinity being more than；E, it dries：Plum embryo after rinsing is placed under 40 DEG C of environment and is dried, the moisture of plum embryo is made to be down to 18~22%；F, it impregnates：The plum embryo dried is placed in soak and impregnates 48-50h, wherein soak include parts by weight such as the following group Part；40-60 parts of water, 40-60 parts of white granulated sugar, 2-5 parts of Radix Glycyrrhizae, 0.5-2 parts of capsicum, 0.2-0.35 parts of honey element, saccharin sodium 0.1- 0.25 part；G, it dries：Plum embryo after immersion is dried, obtains pungent plum.
- 2. the method for pungent plum is made of green plum salt embryo as described in claim 1, which is characterized in that in step a, the raw material The green plum fresh fruit of six, medium well is selected, the classification is classified by drum-type grader.
- 3. the method for pungent plum is made of green plum salt embryo as described in claim 1, which is characterized in that in step b, curing process It is pickled by one layer of green plum, one layer of salt mode, and the thickness of green plum layer is no more than 30cm, the weight of every layer of salt is green plum weight 10%, salt dissolving after, then every time add in weight be green plum weight 2% salt, until salt concentration of ordinary dissolution be 26 waves U.S. degree.
- 4. the method for pungent plum is made of green plum salt embryo as described in claim 1, which is characterized in that in step c, the drying The thickness of green plum is no more than 3cm in the process, and when shining dry to 6 one-tenth, stirs green plum, and stirred once at interval of 2-3 days later.
- 5. the method for pungent plum is made of green plum salt embryo as described in claim 1, which is characterized in that in step d, rinse cycle In stirred at interval of 10min it is primary.
- 6. the method for pungent plum is made of green plum salt embryo as described in claim 1, which is characterized in that in step e, dry process The thickness of plum embryo is 2cm, and the drying time is 12-18h.
- 7. the method for pungent plum is made of green plum salt embryo as described in claim 1, which is characterized in that in step f, the immersion Liquid includes the following component of parts by weight：50 parts of water, 50 parts of white granulated sugar, 3 parts of Radix Glycyrrhizae, 1 part of capsicum, 0.3 part of honey element, saccharin sodium 0.2 part.
- 8. the method for pungent plum is made of green plum salt embryo as described in claim 1, which is characterized in that in step f, the immersion The preparation method of liquid is：First Radix Glycyrrhizae is added to the water and is boiled into liquorice liquid, sequentially adds white granulated sugar, capsicum, honey element, saccharin Sodium stirs evenly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711483614.XA CN108174912A (en) | 2017-12-29 | 2017-12-29 | The method that pungent plum is made of green plum salt embryo |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711483614.XA CN108174912A (en) | 2017-12-29 | 2017-12-29 | The method that pungent plum is made of green plum salt embryo |
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| CN108174912A true CN108174912A (en) | 2018-06-19 |
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| CN201711483614.XA Pending CN108174912A (en) | 2017-12-29 | 2017-12-29 | The method that pungent plum is made of green plum salt embryo |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115088778A (en) * | 2022-05-12 | 2022-09-23 | 广东农夫山庄食品工业有限公司 | Herbal plum and production method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1656914A (en) * | 2005-03-15 | 2005-08-24 | 李协鼎 | Method of preparing crisp plum from green plum |
| CN102028082A (en) * | 2009-09-27 | 2011-04-27 | 蔡晓敏 | Method for processing leisure preserved plums |
| CN103027167A (en) * | 2012-12-27 | 2013-04-10 | 漳州科技职业学院 | Greengage sweetmeat containing black tea and production method of greengage sweetmeat |
| CN103598393A (en) * | 2013-11-13 | 2014-02-26 | 丽江老君山食品有限公司 | Fresh preserved plums and production method thereof |
-
2017
- 2017-12-29 CN CN201711483614.XA patent/CN108174912A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1656914A (en) * | 2005-03-15 | 2005-08-24 | 李协鼎 | Method of preparing crisp plum from green plum |
| CN102028082A (en) * | 2009-09-27 | 2011-04-27 | 蔡晓敏 | Method for processing leisure preserved plums |
| CN103027167A (en) * | 2012-12-27 | 2013-04-10 | 漳州科技职业学院 | Greengage sweetmeat containing black tea and production method of greengage sweetmeat |
| CN103598393A (en) * | 2013-11-13 | 2014-02-26 | 丽江老君山食品有限公司 | Fresh preserved plums and production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115088778A (en) * | 2022-05-12 | 2022-09-23 | 广东农夫山庄食品工业有限公司 | Herbal plum and production method thereof |
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Application publication date: 20180619 |
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