CN1085046C - Process for preparing dried apple - Google Patents
Process for preparing dried apple Download PDFInfo
- Publication number
- CN1085046C CN1085046C CN99111413A CN99111413A CN1085046C CN 1085046 C CN1085046 C CN 1085046C CN 99111413 A CN99111413 A CN 99111413A CN 99111413 A CN99111413 A CN 99111413A CN 1085046 C CN1085046 C CN 1085046C
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- fruit piece
- dried
- sugar
- sugaring
- fruit
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- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a method for preparing dried apples. The method for preparing dried apples is characterized in that apples are taken as main material, and dired apples are obtained through sorting, peeling, segmentation, core removing, calcium-sulfur processing, sugar boiling, sugar immersion, drying, shaping and packaging. The dried apple has unique formula and attractive color. The dried apples present the color of transparent light yellow, golden yellow or dark yellow. The sugar of the dried apples doe not crystallize or flow, and the dried apples are flexible but not hard when chewed by people, and have soft elasticity, delicious and lasting taste after eating.
Description
The present invention relates to a kind of preparation method of dried apple slices, relate to a kind of preparation method of the dried apple slices that fresh apple is prepared from through deep processing specifically.
At present, along with national fast development of market economy, all trades and professions all are developed on the basis of market economy, wherein the development of fruits and vegetables industry is very remarkable, in the mountain area, the rural area by plantation, to sell the orchard worker that fruit makes a living more and more, all there is the apple orchard in some area almost every household, and they rely on the sale apple to get rich and strive for a relatively comfortable life.Yet the sale of fresh fruit will be subjected to the restriction of accumulating, keeping, time, no matter any one link is suffered setback, hindered or surpasses selling time, apple will rot to go mouldy, orchard workers will be subjected to serious economy loss, so the fresh fruit especially deep processing of apple is particularly important, how to manage additional income, alleviate orchard worker's loss, help the orchard worker to create the problem that more economic benefit is a worth exploratory development.
The object of the present invention is to provide a kind of preparation method of the dried apple slices that fresh apple is prepared from through deep processings such as the sclerosis of calcium sulphur, sugarings.
The object of the present invention is achieved like this: it is major ingredient with the apple, through selecting materials, peeling, cutting, going the heart, calcium sulphuring treatment, candy, sugaring, oven dry, shaping, packing to form, it is characterized in that:
1. get the raw materials ready: choosing fruit shape rounding, disease-free, individual big, examine little, the loose and ripe apple that suits of meat, with apple peel, cutting, stoning are cut into small pieces,
2. cure process: clean fruit piece is soaked in the sodium hydrogensulfite mixed liquor, and during immersion, the fruit piece can not expose sodium hydrogensulfite mixings liquid level, soaks and pulls out after 6-8 hour, uses clear water gradation rinsing, and is standby,
3. candy: as to pour the fruit piece after liquid glucose boiled with big fire into, boil, add remaining liquid glucose behind dipping fruit piece last time again with very hot oven, again boil again, 3 times so repeatedly, the time is about 35 minutes, and this moment, pulp was soft and not mashed, after fine cracks appears in fruit piece surface, every sugaring in 5 minutes once, add sugar altogether 7 times, iodizedsalt again when adding the 7th sugar, honey
4. sugaring: when treating that the fruit piece is transparence, while hot the fruit piece is poured in the container with liquid glucose, sugaring is 28 hours under the environment of room temperature,
5. oven dry, shaping: the fruit piece of sugaring is pulled out, draining sugar liquid, send into baking oven, be dried to the tack-free degree that is under 50-66 ℃ temperature, stoving time is about 24 hours, after the oven dry, stain on the fruit piece or scabbing are rejected, and optionally general fruit piece is made oblateness or the different shape of other size and form, promptly gets to be glassy yelloe, and has a kind of dried apple slices of soft flexible the present invention.
Its feature also is: during immersion, the sodium hydrogensulfite mixed liquor is 1: 1.3 with the weight ratio of fruit piece.
Its feature also is: contain in the sodium hydrogensulfite mixed liquor: calcium chloride 0.1%
Sodium hydrogensulfite 0.2%-0.3%.
Its feature also is: the weight proportion of described liquid glucose is: sugar 40%
Drinking water 60%.
The present invention compared with prior art, its prescription uniqueness, color and luster is tempting clearly thoroughly, is transparent pale yellow, golden yellow or buff, sugar is not flowed in its not sand return, and is tough and not hard when chewing, and have soft elasticity, it is delicious to taste the back mouthfeel, enjoys endless aftertastes.
Further specify the present invention by the following examples
Embodiment:
1. choosing fruit shape rounding is disease-free, and is individual big, examine for a short time, and meat is loose, and ripe suitable Guoguang apple is removed the peel it with skiving machine, with the half-and-half incision of apple of peeling, cuts out core again, is cut into fruit piece of uniform size,
2. 130 kilograms clean fresh fruit piece being put into 100 kilograms of sodium hydrogensulfite mixed liquors being made by 0.1 kilogram of calcium chloride and 0.25 kilogram of sodium hydrogensulfite soaks, during immersion on the fresh fruit piece ballast prevent the come-up, cause the fresh fruit piece can not expose liquid level, soak and pull out after 7 hours, with clear water gradation rinsing, standby.
3. 10 kilograms of white granulated sugars and drinking water are mixed with 25 kilograms of liquid glucoses for 15 kilograms, boil with big fire, pour 30 kilograms of the fruit pieces crossed through the sodium hydrogensulfite mixed liquid dipping into, after boiling with very hot oven, add behind dipping fruit piece last time 4 kilograms of remaining liquid glucoses again, again boil, 3 times so repeatedly, the time is about 35 minutes, and this moment, pulp was soft and not mashed, after fine cracks appears in fruit piece surface, every sugaring in 5 minutes once, it adds sugar 7 times, and the weight of 7 sugarings is respectively: 4.0 kilograms for the first time, 5.0 kilograms for the second time, 5.5 kilograms for the third time, the 4th time 6.0 kilograms, the 5th time 3.0 kilograms, the 6th time 3.0 kilograms, the 7th time 7.0 kilograms, iodizedsalt 1 gram in the 7th sugaring, honey 50 grams, whole candy times are about 1.5 hours
When treating that 4. the fruit piece is transparence, while hot the fruit piece is poured in the cylinder with liquid glucose, sugaring is 28 hours under the environment of room temperature,
5. the fruit piece of sugaring is pulled out, draining sugar liquid is placed on the drip pan, send into baking oven, be dried to the tack-free degree that is under 60 ℃ temperature, stoving time is about 24 hours, after the oven dry, stain on the fruit piece or scabbing are rejected, and incite somebody to action the fruit piece with hand and pinch oblateness, promptly get sugar content 70%, water content 20%, be glassy yelloe, and have 30 kilograms of a kind of dried apple slices of soft flexible the present invention.
Claims (4)
1, a kind of preparation method of dried apple slices, it is major ingredient with the apple, through selecting materials, peeling, cutting, going the heart, calcium sulphuring treatment, candy, sugaring, oven dry, shaping and packing to form, it is characterized in that:
1. get the raw materials ready: choosing fruit shape rounding, disease-free, individual big, examine little, the loose and ripe apple that suits of meat, with apple peel, cutting, stoning are cut into small pieces,
2. cure process: clean fruit piece is soaked in the sodium hydrogensulfite mixed liquor, and during immersion, the fruit piece can not expose sodium hydrogensulfite mixings liquid level, soaks and pulls out after 6-8 hour, uses clear water gradation rinsing, and is standby,
3. candy: as to pour the fruit piece after liquid glucose boiled with big fire into, boil, add remaining liquid glucose behind dipping fruit piece last time again with very hot oven, again boil again, 3 times so repeatedly, the time is about 35 minutes, and this moment, pulp was soft and not mashed, after fine cracks appears in fruit piece surface, every sugaring in 5 minutes once, add sugar altogether 7 times, iodizedsalt again when adding the 7th sugar, honey
4. sugaring: when treating that the fruit piece is transparence, while hot the fruit piece is poured in the container with liquid glucose, sugaring is 28 hours under the environment of room temperature,
5. oven dry, shaping: the fruit piece of sugaring is pulled out, draining sugar liquid, send into baking oven, be dried to the tack-free degree that is under 50-66 ℃ temperature, stoving time is about 24 hours, after the oven dry, stain on the fruit piece or scabbing are rejected, and optionally general fruit piece is made oblateness or the different shape of other size and form, promptly gets to be glassy yelloe, and has soft flexible dried apple slices.
2, the preparation method of a kind of dried apple slices according to claim 1, its feature also is: during immersion, the sodium hydrogensulfite mixed liquor is 1: 1.3 with the weight ratio of fruit piece.
3, the preparation method of a kind of dried apple slices according to claim 1, its feature also is: contain in the sodium hydrogensulfite mixed liquor: calcium chloride 0.1
Sodium hydrogensulfite 0.2%-0.3%.
4, the preparation method of a kind of dried apple slices according to claim 1, its feature also is: the weight proportion of described liquid glucose is: sugar 40%
Drinking water 60%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99111413A CN1085046C (en) | 1999-08-13 | 1999-08-13 | Process for preparing dried apple |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99111413A CN1085046C (en) | 1999-08-13 | 1999-08-13 | Process for preparing dried apple |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1245019A CN1245019A (en) | 2000-02-23 |
| CN1085046C true CN1085046C (en) | 2002-05-22 |
Family
ID=5275071
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99111413A Expired - Fee Related CN1085046C (en) | 1999-08-13 | 1999-08-13 | Process for preparing dried apple |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1085046C (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101181041B (en) * | 2007-09-01 | 2010-12-08 | 汤林文 | Technique for preparing Hongtaiping, huangtaiping chinese small apple dried fruit |
| CN101507464B (en) * | 2008-11-28 | 2011-05-18 | 北京红螺食品有限公司 | Processing method of dried cherry tomato |
| CN101647526B (en) * | 2009-08-07 | 2012-12-19 | 上海奕方农业科技股份有限公司 | Technique for making baking-resistant fresh fruit stuffing |
| CN104642954A (en) * | 2015-01-28 | 2015-05-27 | 施大卫 | Production method of dried apples |
| CN107410971A (en) * | 2017-08-04 | 2017-12-01 | 巢湖美维食品有限公司 | A kind of nutrition processing method of apple |
| CN107927299A (en) * | 2017-11-28 | 2018-04-20 | 广西天峨县果然美食品有限公司 | A kind of preparation method of persimmon dried meat |
| CN107981010A (en) * | 2017-11-28 | 2018-05-04 | 韦俊超 | A kind of production method of milk dried apple slices |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1076339A (en) * | 1993-03-05 | 1993-09-22 | 马承细 | The preparation method of crisp fruit-vegetable piece and fruit and vegetable tablet |
| CN1087470A (en) * | 1992-12-04 | 1994-06-08 | 山东省果树研究所 | The preparation method of preserved apple slices and product |
| CN1088055A (en) * | 1993-11-05 | 1994-06-22 | 石福增 | A kind of novel fruit dry food and preparation method thereof |
-
1999
- 1999-08-13 CN CN99111413A patent/CN1085046C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087470A (en) * | 1992-12-04 | 1994-06-08 | 山东省果树研究所 | The preparation method of preserved apple slices and product |
| CN1076339A (en) * | 1993-03-05 | 1993-09-22 | 马承细 | The preparation method of crisp fruit-vegetable piece and fruit and vegetable tablet |
| CN1088055A (en) * | 1993-11-05 | 1994-06-22 | 石福增 | A kind of novel fruit dry food and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1245019A (en) | 2000-02-23 |
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