CN1656914A - Method of preparing crisp plum from green plum - Google Patents
Method of preparing crisp plum from green plum Download PDFInfo
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- CN1656914A CN1656914A CN 200510020526 CN200510020526A CN1656914A CN 1656914 A CN1656914 A CN 1656914A CN 200510020526 CN200510020526 CN 200510020526 CN 200510020526 A CN200510020526 A CN 200510020526A CN 1656914 A CN1656914 A CN 1656914A
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- sieb
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- armeniaca mume
- mume
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Abstract
A method for preparing crisp plum from green plum includes such steps as collecting 50-90 % mature fresh green plum, washing, immersing in the aqueous solution of sodium pyrosulfite, washing, pricking pinholes, mixing with white sugar, preserving, adding purified water, immersing, and filtering.
Description
Technical field
The present invention relates to the manufacture method of edible preserved fruit, be specifically related to method with preparing crisp plum from green plum.
Background technology
The promoting the production of body fluid to quench thirst effect that Armeniaca mume Sieb. and ripe fruit Flos Jasmini Nudiflori thereof have is generally known by people, is subjected to the parent of consumer gradually by they various preserved fruits that are made into, beverage, wine, vinegar etc. and looks at.
Because Armeniaca mume Sieb. is a still jejune prunus mume (sieb.) sieb.et zucc. fruit, has intensive sour and astringent bitterness, it be produced the good preserved fruit food of mouthfeel, keeps the fragility of Armeniaca mume Sieb. again, be many enterprisers or the technical problem that requires study.
Chinese patent CN-1023876C disclosed sucrose solution Armeniaca mume Sieb. processing method, is with certain density calcium, sodium-salt aqueous solution, soaked the sophisticated fresh prunus mume (sieb.) sieb.et zucc. fruit of 7-8 through 2-5 days, and the boiling hot skin peeling of thermokalite then, dyeing, rinsing, tinning are made.
Summary of the invention
The method that the purpose of this invention is to provide a kind of preparing crisp plum from green plum, this method have guaranteed all to have throughout the year raw material sources, and the prunus mume (sieb.) sieb.et zucc. fruit does not need heat treatment, make the crisp mei profile that makes complete, raw material range is wide, and production technology is simple, production cost is low, and the crisp mei of producing is clear and melodious good to eat, unique flavor.
Technical scheme is:
A kind of method of preparing crisp plum from green plum, mainly finish by following steps:
One) Armeniaca mume Sieb. fresh fruit, go-on-go is cleaned standby;
Two) Armeniaca mume Sieb. is soaked in the metabisulfite solution that contains percentage by weight 0.01-0.05%, airtight, soaked 20 days to 360 days;
Three) take out Armeniaca mume Sieb., after cleaning with water purification, the through nuclear of spot-punching machine acanthopore position;
Four) in the pond, Armeniaca mume Sieb. mixes with white sugar, pickles 1 day, and prunus mume (sieb.) sieb.et zucc. sugar weight ratio is: Armeniaca mume Sieb.: white sugar=1: 0.1-0.35;
Five) add pure water submergence to the pond and flood the Armeniaca mume Sieb. of making, soaked 30-360 days;
Six) leach Armeniaca mume Sieb. and be crisp mei, packing is finished product.
The crisp mei of step (six) can direct packaging, makes finished product, also can add an amount of paprika, pepper powder, salt or flavoring agent such as butter, rose candy, makes differently flavoured crisp mei; Percentage by weight 0.5% Mel of Armeniaca mume Sieb. and sucrose solution gross weight makes taste better in can adding by the pond in step (five) soak; Can also add the general aseptic agent in step (five) soak, sweetener, antiseptic can be sorbic acid, and its consumption is for meeting in the national industry relevant criterion scope.
Described Armeniaca mume Sieb. is that 5-9 becomes sophisticated prunus mume (sieb.) sieb.et zucc. fruit, and preferred 5-7 becomes sophisticated prunus mume (sieb.) sieb.et zucc. fruit, and the fruit Maturity is low, and the crisp mei of producing is more crisp.Become sophisticated prunus mume (sieb.) sieb.et zucc. really to make crisp mei with 5-7, product can go on the market in advance, meet the need of market, and cost is more cheap than the sophisticated prunus mume (sieb.) sieb.et zucc. fruit of 8-9, makes the Armeniaca mume Sieb. raw material sources abundanter.
With Armeniaca mume Sieb. immersion treatment in metabisulfite solution is one of characteristics of the present invention, the crisp mei that Armeniaca mume Sieb. after the immersion is produced has been removed the peculiar flavour that sour and astringent bitterness does not lose the prunus mume (sieb.) sieb.et zucc. fruit again, and soaking fresh keeping time was 1 year, make the production and processing of crisp mei that raw material sources all be arranged throughout the year, be regardless of and produce season, meet the need of market, overcome the deficiency of having only the disposable processing of Armeniaca mume Sieb. picking season.
Acanthopore is special-purpose spot-punching machine acanthopore in the step (four), the Armeniaca mume Sieb. elder generation and the white sugar of thorn via hole is pickled and soaked after one day again is an important link, and sugar infiltrates through nuclear by the aperture of prunus mume (sieb.) sieb.et zucc., soaks into whole Fructus Armeniacae Mume, so both guarantee the sugariness of crisp mei, economized on sugar again.Produce low-sugar type or high glycoform crisp mei different situations and difference with neglecting greatly of sugar amount.
The crisp mei that the method for a kind of preparing crisp plum from green plum of the present invention is produced, every index all meets country or local related standards.
Embodiment 1, low-sugar type
One) Armeniaca mume Sieb. 5 ripe fresh fruits, go-on-go is cleaned standby;
Two) Armeniaca mume Sieb. is soaked in the metabisulfite solution that contains percentage by weight 0.02%, airtight, soaked 25 days;
Three) take out Armeniaca mume Sieb., after cleaning with water purification, the through nuclear of spot-punching machine acanthopore position;
Four) in the pond, Armeniaca mume Sieb. mixes with white sugar, pickles 1 day, and prunus mume (sieb.) sieb.et zucc. sugar weight ratio is: Armeniaca mume Sieb.: white sugar=1: 0.1;
Five) add pure water to submergence in the pond and flood the Armeniaca mume Sieb. of making, soaked 30 days;
Six) leach Armeniaca mume Sieb. and be crisp mei, packing is finished product.
Embodiment 2, low-sugar type
One) Armeniaca mume Sieb. 6 ripe fresh fruits, go-on-go is cleaned standby;
Two) Armeniaca mume Sieb. is soaked in the metabisulfite solution that contains percentage by weight 0.03%, airtight, soaked 30 days;
Three) take out Armeniaca mume Sieb., after cleaning with water purification, the through nuclear of spot-punching machine acanthopore position;
Four) in the pond, Armeniaca mume Sieb. mixes with white sugar, pickles 1 day, and prunus mume (sieb.) sieb.et zucc. sugar weight ratio is: Armeniaca mume Sieb.: white sugar=1: 0.15;
Five) add pure water to submergence in the pond and flood the Armeniaca mume Sieb. of making, add gross weight 0.5% Mel, soaked 40 days;
Six) leach Armeniaca mume Sieb. and be crisp mei, add paprika 1%, Sal 1%, pepper powder 0.1% evenly, is spicy flavor crisp mei finished product, the packing warehouse-in.
Embodiment 3, high glycoform
One) Armeniaca mume Sieb. 7 ripe fresh fruits, go-on-go is cleaned standby;
Two) Armeniaca mume Sieb. is soaked in the metabisulfite solution that contains percentage by weight 0.04%, airtight, soaked 100 days;
Three) take out Armeniaca mume Sieb., after cleaning with water purification, the through nuclear of spot-punching machine acanthopore position;
Four) in the pond, Armeniaca mume Sieb. mixes with white sugar, pickles 1 day, and prunus mume (sieb.) sieb.et zucc. sugar weight ratio is: Armeniaca mume Sieb.: white sugar=1: 0.3;
Five) add pure water to submergence in the pond and flood the Armeniaca mume Sieb. of making, add gross weight 0.5% Mel, add gross weight 0.5 ‰ sorbic acid antiseptic again, soaked 60 days;
Six) leach Armeniaca mume Sieb. and be crisp mei, add rose candy 1%, evenly, be rose scent crisp mei finished product, the packing warehouse-in.
Embodiment 4, high glycoform
One) Armeniaca mume Sieb. 8 ripe fresh fruits, go-on-go is cleaned standby;
Two) Armeniaca mume Sieb. is soaked in the metabisulfite solution that contains percentage by weight 0.045%, airtight, soaked 300 days;
Three) take out Armeniaca mume Sieb., after cleaning with water purification, the through nuclear of spot-punching machine acanthopore position;
Four) in the pond, Armeniaca mume Sieb. mixes with white sugar, pickles 1 day, and prunus mume (sieb.) sieb.et zucc. sugar weight ratio is: Armeniaca mume Sieb.: white sugar=1: 0.35
Five) add pure water to submergence in the pond and flood the Armeniaca mume Sieb. of making, add gross weight 0.5 ‰ sorbic acid antiseptic again, soaked 300 days;
Six) leach Armeniaca mume Sieb. and be crisp mei, add butter 1%, evenly, be cream type crisp mei finished product, the packing warehouse-in.
The crisp mei of the various tastes of the further processing of the crisp mei of embodiment 1-4, its flavoring agent addition is the percentage by weight of crisp mei and flavoring agent gross weight.The crisp mei of step (six) also can place 1% mentha leave aqueous solution to soak the crisp mei of producing cooling taste.Technical scheme of the present invention is not subjected to the limitation of embodiment.
Claims (9)
1, a kind of method of preparing crisp plum from green plum, mainly finish by following steps:
One) Armeniaca mume Sieb. fresh fruit, go-on-go is cleaned standby;
Two) Armeniaca mume Sieb. is soaked in the metabisulfite solution that contains percentage by weight 0.01-0.05%, airtight, soaked 20 days to 360 days;
Three) take out Armeniaca mume Sieb., after cleaning with water purification, the through nuclear of spot-punching machine acanthopore position;
Four) in the pond, Armeniaca mume Sieb. mixes with white sugar, pickles 1 day, and prunus mume (sieb.) sieb.et zucc. sugar weight ratio is: Armeniaca mume Sieb.: white sugar=1: 0.1-0.35;
Five) add pure water submergence Armeniaca mume Sieb. to the pond, soaked 30-360 days;
Six) leach Armeniaca mume Sieb. and be crisp mei, packing is finished product.
2, the method for a kind of preparing crisp plum from green plum as claimed in claim 1 is characterized in that, the crisp mei of step (six) adds paprika, pepper powder or salt, makes differently flavoured crisp mei.
3, the method for a kind of preparing crisp plum from green plum as claimed in claim 1 or 2 is characterized in that, adds percentage by weight 0.5% Mel by Armeniaca mume Sieb. in the pond and sucrose solution gross weight in step (five) soak.
4, the method for a kind of preparing crisp plum from green plum as claimed in claim 1 or 2 is characterized in that, adds antiseptic, sweetener in step (five) soak, and its consumption is for meeting in the national industry relevant criterion scope.
5, the method for a kind of preparing crisp plum from green plum as claimed in claim 3 is characterized in that, adds antiseptic, sweetener in step (five) soak, and its consumption is for meeting in the national industry relevant criterion scope.
6, the method for a kind of preparing crisp plum from green plum as claimed in claim 1 or 2 is characterized in that, described Armeniaca mume Sieb. is that 5-7 becomes sophisticated prunus mume (sieb.) sieb.et zucc. fruit.
7, the method for a kind of preparing crisp plum from green plum as claimed in claim 3 is characterized in that, described Armeniaca mume Sieb. is that 5-7 becomes sophisticated prunus mume (sieb.) sieb.et zucc. fruit.
8, the method for a kind of preparing crisp plum from green plum as claimed in claim 4 is characterized in that, described Armeniaca mume Sieb. is that 5-7 becomes sophisticated prunus mume (sieb.) sieb.et zucc. fruit.
9, the method for a kind of preparing crisp plum from green plum as claimed in claim 5 is characterized in that, described Armeniaca mume Sieb. is that 5-7 becomes sophisticated prunus mume (sieb.) sieb.et zucc. fruit.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510020526 CN1656914A (en) | 2005-03-15 | 2005-03-15 | Method of preparing crisp plum from green plum |
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| CN 200510020526 CN1656914A (en) | 2005-03-15 | 2005-03-15 | Method of preparing crisp plum from green plum |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411357B (en) * | 2008-11-14 | 2011-06-08 | 俞关权 | Method for pickling green plum fruits |
| CN102125232A (en) * | 2010-11-02 | 2011-07-20 | 丽江得一食品有限责任公司 | Crisp plum chayote table food |
| CN102125231A (en) * | 2010-11-02 | 2011-07-20 | 丽江得一食品有限责任公司 | Method for making plum-flavored chayote |
| CN102125244A (en) * | 2010-11-02 | 2011-07-20 | 丽江得一食品有限责任公司 | Crispy plum-wild rice shoots table food |
| CN102125233A (en) * | 2010-11-02 | 2011-07-20 | 丽江得一食品有限责任公司 | Method for manufacturing plum-flavored wild rice shoots |
| CN102125151A (en) * | 2010-11-02 | 2011-07-20 | 丽江得一食品有限责任公司 | Method for preparing refreshing citron preserved fruit |
| CN102125245A (en) * | 2010-11-02 | 2011-07-20 | 丽江得一食品有限责任公司 | Crisp plum turnip table food |
| 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 |
| CN104381897A (en) * | 2014-11-27 | 2015-03-04 | 广东省九江酒厂有限公司 | Preparation method of green plum liquid and green plum wine prepared from green plum liquid |
| CN108077542A (en) * | 2017-12-29 | 2018-05-29 | 贺州市星辉科技有限公司 | The preparation method of green plum fruit jelly |
| CN108174912A (en) * | 2017-12-29 | 2018-06-19 | 吴亚军 | The method that pungent plum is made of green plum salt embryo |
| CN108185096A (en) * | 2017-12-29 | 2018-06-22 | 吴亚军 | The preparation method of pungent plum |
| CN109892461A (en) * | 2017-12-08 | 2019-06-18 | 杨土坚 | A kind of preparation method of honey green plum and honey green plum obtained |
| CN109892595A (en) * | 2019-04-04 | 2019-06-18 | 湖南省森林植物园 | A kind of black tiger seasoning fruit powder and its production method |
-
2005
- 2005-03-15 CN CN 200510020526 patent/CN1656914A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411357B (en) * | 2008-11-14 | 2011-06-08 | 俞关权 | Method for pickling green plum fruits |
| CN102125244B (en) * | 2010-11-02 | 2013-04-17 | 丽江得一食品有限责任公司 | Crispy plum- water bamboo shoot table food |
| CN102125232A (en) * | 2010-11-02 | 2011-07-20 | 丽江得一食品有限责任公司 | Crisp plum chayote table food |
| CN102125231A (en) * | 2010-11-02 | 2011-07-20 | 丽江得一食品有限责任公司 | Method for making plum-flavored chayote |
| CN102125244A (en) * | 2010-11-02 | 2011-07-20 | 丽江得一食品有限责任公司 | Crispy plum-wild rice shoots table food |
| CN102125233A (en) * | 2010-11-02 | 2011-07-20 | 丽江得一食品有限责任公司 | Method for manufacturing plum-flavored wild rice shoots |
| CN102125151A (en) * | 2010-11-02 | 2011-07-20 | 丽江得一食品有限责任公司 | Method for preparing refreshing citron preserved fruit |
| CN102125245A (en) * | 2010-11-02 | 2011-07-20 | 丽江得一食品有限责任公司 | Crisp plum turnip table food |
| CN102125151B (en) * | 2010-11-02 | 2012-12-26 | 丽江得一食品有限责任公司 | Method for preparing refreshing citron preserved fruit |
| CN102125232B (en) * | 2010-11-02 | 2013-04-17 | 丽江得一食品有限责任公司 | Crisp plum chayote table food |
| 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 |
| CN104381897A (en) * | 2014-11-27 | 2015-03-04 | 广东省九江酒厂有限公司 | Preparation method of green plum liquid and green plum wine prepared from green plum liquid |
| CN109892461A (en) * | 2017-12-08 | 2019-06-18 | 杨土坚 | A kind of preparation method of honey green plum and honey green plum obtained |
| CN108077542A (en) * | 2017-12-29 | 2018-05-29 | 贺州市星辉科技有限公司 | The preparation method of green plum fruit jelly |
| CN108174912A (en) * | 2017-12-29 | 2018-06-19 | 吴亚军 | The method that pungent plum is made of green plum salt embryo |
| CN108185096A (en) * | 2017-12-29 | 2018-06-22 | 吴亚军 | The preparation method of pungent plum |
| CN109892595A (en) * | 2019-04-04 | 2019-06-18 | 湖南省森林植物园 | A kind of black tiger seasoning fruit powder and its production method |
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