Method for preparing netmeg preserved fruit

A technology of nutmeg and preserved fruit, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of long production time, inability of sugar to fully enter the pulp, and high cost, so as to reduce the spicy taste, shorten the production cycle, and reduce the content Effect

Inactive Publication Date: 2012-05-23
INST OF MEDICINAL PLANT DEV CHINESE ACADEMY OF MEDICAL SCI HAINAN BRANCH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, nutmeg is mainly used as medicine or curry powder or food in the main producing areas abroad, and it is also used as preserved fruit. However, the concentration of sugar solution and the method of soaking sugar used in making preserved fruit cannot fully allow the sugar to enter the pulp, resulting in a poor pickling process. Remove the pungent taste thoroughly, resulting in the poor mouthfeel of preserved fruit, and the production time is long, the cost is high, so it cannot be popularized and applied better

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Pick eight ripe nutmegs and peel them, and quickly soak them in 4% edible salt water to protect the color. Cut the nutmegs open with a knife in the salt water, remove the core, and cut the pulp into pieces with a thickness of about 0.3cm. For long strips, continue to soak in 4% edible salt water for about 10 hours; remove the preserved fruit, wash it, drain it, and soak it in 0.3% sodium sulfite solution for 0.5 hour; remove the preserved fruit and wash it with a concentration of 20% , 40% sugar solution for 10 hours respectively, then add edible citric acid with a concentration of 0.5% to the 50% sugar solution to adjust the pH value to 2.5, then add the soaked preserved fruit and decoct for 1.5 hours, first use high heat Boil, switch to low heat after boiling, and stir continuously during the cooking process, and turn off the heat after the sugar solution gradually thickens; take out the preserved fruit, drain and put it in a tray at 60°C to 70°C Bake in a blast dryin...

Embodiment 2

[0016] Pick seven ripe nutmeg fruits and peel them, soak them in 5% edible salt water to protect the color, cut them open with a knife in the salt water, remove the core, and cut the pulp into pieces with a thickness of about 0.4cm. Long strips, continue to soak in 5% edible salt water for about 10 hours, remove the preserved fruit, wash, drain, and soak in 0.4% sodium sulfite solution for 0.5 hour; remove and wash the preserved fruit with a concentration of 25% , 35% sugar solution for 11 hours, then add 0.4% edible citric acid to the 55% sugar solution to adjust the pH value to 2.3, then add the soaked preserved fruit and cook for 1.5 hours, first use high heat Boil, switch to low heat after boiling, and stir continuously during the cooking process, and turn off the heat after the sugar solution gradually thickens; take out the preserved fruit, drain and put it in a tray at 60°C to 70°C Bake in a blast drying oven at ℃ for 11 hours to make the pulp non-sticky and elastic to ...

Embodiment 3

[0018] Pick eight ripe nutmegs and peel them, and quickly soak them in 6% edible salt water to protect the color. Cut the nutmegs open with a knife in the salt water, remove the core, and cut the pulp into pieces with a thickness of about 0.5cm. For long strips, continue to soak in 6% edible salt water for about 8 hours; remove the preserved fruit, wash, drain, and soak in 0.5% sodium sulfite solution for 1 hour. Take out the preserved fruit and wash it, soak it with 23% and 45% sugar solutions for 12 hours, then add 0.3% edible citric acid to the 60% sugar solution to adjust the pH value to 2, then add Cook the soaked preserved fruit for 2 hours, first boil it on high heat, then switch to low heat after boiling, and keep stirring during the cooking process, and turn off the fire when the sugar solution gradually thickens; remove the preserved fruit , after draining, put it in a tray and bake in a blast drying oven at 60°C to 70°C for 10 hours to make the pulp non-sticky and e...

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Abstract

The invention belongs to the field of food processing, and in particular relates to a method for preparing netmeg preserved fruit, which comprises the following steps of: selecting nutmeg preserved fruit, peeling, soaking in edible salt water and solution of sodium sulfite for protecting color, performing sugaring and boiling, drying to the degree that the flesh is not sticky to hands and has elasticity to obtain a finished product, and performing vacuum packaging. The method has a simple process; the making cycle of the preserved fruit can be effectively shortened by sequentially soaking with different-concentration sugar liquor, and sugar fully enters the flesh to effectively remove the piquancy of the netmeg per se; the content of volatile oil is reduced, the piquancy of the product isgreatly reduced, and the netmeg preserved fruit is suitable to be eaten by people conveniently for a long term; and the netmeg preserved fruit accords with the concept of medicament food homology andmaintains the characteristics of the netmeg.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of preserved nutmeg. Background technique [0002] Nutmeg (Myristica fragrans Houtt) is an evergreen tree plant in the family Myristicaceae. Its kernels are warm in nature, astringent in taste, and spicy. It returns to the spleen, stomach, and large intestine meridian. Deficiency and coldness, prolonged diarrhea, abdominal distension and pain, lack of food and vomiting. It is native to the Maluku Islands in Indonesia, and is mainly produced in Malaysia, Indonesia, Sri Lanka and other countries. In the past, my country only cultivated nutmeg in Taiwan, Yunnan and other places. In recent years, it has been successfully introduced in Hainan on a large scale. In addition to medicines, it is also widely used as flavoring agent for food and essence and fragrance of cosmetics, with high economic value and broad market prospect. [0003] At present, nutm...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
Inventor 冯锦东弓宝魏建和黄立标欧淑玲
Owner INST OF MEDICINAL PLANT DEV CHINESE ACADEMY OF MEDICAL SCI HAINAN BRANCH
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