Method for making sugared dyed cherries and canned product made by same

A cherry and candied technology, which is applied in the field of canned cherries, can solve the problems of long production cycle, etc., and achieve the effects of easy operation, no harmful substance residue, and good hardening treatment effect

Inactive Publication Date: 2012-06-06
友兰集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Canned cherries are more common now, but the traditional method of making candied and dyed canned cherries is to decolorize and harden the cherries with chemical substances such as sodium metabisulfite, calcium chloride, and alum, and then desulfurize, dye, preserve color, candy, and canning 1. There are some deficiencies in making dyed cherries by sterilization. The canned cherries need further desulfurization and other treatments, and the traditional production method has a long production cycle, which generally takes about 3 months.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A method for hardening candied dyed cherries, the concrete steps including dyeing, hardening and candied:

[0015] (1) Dyeing: the cherries after harvesting are carried out to routine dyeing earlier;

[0016] (2) Hardening: soak the dyed cherries in 80% alcohol solution until the cherry fruit grains are all hardened;

[0017] (3) Candied: prepare the same sugar solution as the soaking solution (80% concentration), soak the soaking solution and cherries in the sugar solution, then heat at 90°C for 10 minutes to remove residual alcohol, and make candied fruit Dyeing cherries.

Embodiment 2

[0019] A method for hardening candied dyed cherries, the concrete steps including dyeing, hardening and candied:

[0020] (1) Dyeing: the cherries after harvesting are carried out to routine dyeing earlier;

[0021] (2) Hardening: soak the cherries after dyeing with concentration in 50% alcoholic solution, and add 50% alcoholic solution and white granulated sugar every 12 hours, and the weight ratio of alcoholic solution and white granulated sugar is 1: 1. Soak for 25 days until the cherries are all hardened;

[0022] (3) Candied: Prepared sugar solution with the same concentration as the soaking solution (concentration: 50%). Soak the soaking solution and cherries in the sugar solution, and then heat at 70°C for 30 minutes to remove the residual alcohol to obtain the candied fruit Dyeing cherries.

[0023] The candied and dyed cherries are canned, sealed and sterilized to obtain canned cherries.

Embodiment 3

[0025] A method for hardening candied dyed cherries, the concrete steps including dyeing, hardening and candied:

[0026] (1) Dyeing: the cherries after harvesting are carried out to routine dyeing earlier;

[0027] (2) Hardening: soak the cherries after dyeing with concentration of 60% alcoholic solution, and add 30% alcoholic solution and white granulated sugar every 12 hours, and the weight ratio of alcoholic solution and white granulated sugar is 1: 5. Soak for 20 days until the cherries are all hardened;

[0028] (3) Candied: Prepared sugar solution with the same concentration as the soaking solution (concentration: 60%). Soak the soaking solution and cherries in the sugar solution, and then heat at 80°C for 20 minutes to remove the residual alcohol to obtain the candied fruit Dyeing cherries.

[0029] The candied and dyed cherries are canned, sealed and sterilized to obtain canned cherries.

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PUM

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Abstract

The invention relates to a food and a making method thereof, providing a method for making sugared and dyed cherries. The method comprises the following steps of: (1) dying: firstly dying harvested cherries; (2) curing: soaking the dyed cherries in an alcoholic solution with the concentration of 30-90% until all the granules of the cherries are cured; and (3) sugaring: preparing a sugar solution,the concentration of which is same as that of the soak solution, soaking the soak solution and the cherries with the sugar solution, then heating at 60-90 DEG C for 10-40 minutes, and removing the residual alcohol to obtain the sugared dyed cherries. By using the alcohol to cure cherries, the method for curing sugared dyed cherries, and has the advantages of simple process, easy operation, no toxic and side effects of materials on human bodies and good curing effect. Besides, desulfuration, dechlorination and other treatments are not required after curing, thereby shortening the production cycle and improving the production efficiency. Final products (e.g. canned cherries) made by the method is transparent, plump and glossy, and has no residual harmful substances.

Description

1. Technical field: [0001] The present invention relates to food, especially canned cherry food, and the present invention also relates to its preparation method. 2. Background technology: [0002] Canned cherries are more common now, but the traditional method of making candied and dyed canned cherries is to decolorize and harden the cherries with chemical substances such as sodium metabisulfite, calcium chloride, and alum, and then desulfurize, dye, preserve color, candy, and canning 1. There are some deficiencies in making dyed cherries by sterilization. The canned cherries need further desulfurization and other treatments, and the traditional production method has a long production cycle, generally about 3 months. 3. Contents of the invention: [0003] The purpose of the present invention is to overcome the above-mentioned disadvantages and provide a kind of candied candied cherry, the final product is transparent, plump, shiny and free of harmful substances. In addit...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/08
Inventor 车永康
Owner 友兰集团有限公司
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