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Making method of preserved pear

A production method and technology of preserved pear fruit, which are applied in confectionery, confectionery industry, food science and other directions, can solve the problems of inedibility, crusting, moth-eaten, etc., and achieve the effects of not easy to mildew, simple production method, and easy promotion.

Inactive Publication Date: 2011-03-30
刘峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the preserved pear fruit made by the common method will still crust, mildew, and moth-eaten for a long time, so that it cannot be eaten.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: preserved pear fruit of the present invention comprises pear flesh, saccharin and sulfur, and the quality component of raw material is 100 parts of pear flesh, 0.8 part of saccharin, 0.1 part of sulfur. The preparation method of preserved pear fruit of the present invention is as follows: (1) select high-quality pears, remove the fruit stem, and peel after washing; (2) cut the pears into several petals, and dig out the core; Put the pear petals in boiling water and cook for 12 minutes; (4) Take out the pear petals and put them in cold water until cooled, and drain the water; (5) Arrange the pears in a baking tray according to the mass components and send them to a sulfur fumigation room for fumigation 3 (6) sending the smoked pears into a baking room for baking until the water content of the pear meat is 7%; (7) adding saccharin according to the quality components and fully stirring.

Embodiment 2

[0016] Embodiment 2: preserved pear fruit of the present invention comprises pear flesh, saccharin and sulfur, and the quality component of raw material is 100 parts of pear flesh, 1.2 parts of saccharin, 0.3 part of sulfur. The preparation method of preserved pear fruit of the present invention is as follows: (1) select high-quality pears, remove the fruit stem, and peel after washing; (2) cut the pears into several petals, and dig out the core; Put the pear petals in boiling water and cook for 12 to 18 minutes; (4) Take out the pear petals and put them in cold water until cooled, and drain the water; (5) Put the pears in a baking tray according to the mass components and send them to the sulfur fumigation room fumigation for 4 hours; (6) sending the smoked pears into a drying room for baking until the water content of the pear flesh is 10%; (7) adding saccharin according to the mass components and stirring fully.

Embodiment 3

[0017] Embodiment 3: preserved pear fruit of the present invention comprises pear flesh, saccharin and sulfur, and the quality component of raw material is 100 parts of pear flesh, 1 part of saccharin, 0.2 part of sulfur. The preparation method of preserved pear fruit of the present invention is as follows: (1) select high-quality pears, remove the fruit stem, and peel after washing; (2) cut the pears into several petals, and dig out the core; Put the pear petals in boiling water and cook for 15 minutes; (4) Take out the pear petals and put them in cold water until cooled, and drain the water; (5) Put the pear petals in a baking tray according to the mass components and send them to a sulfur fumigation room for fumigation for 3.5 (6) sending the smoked pears into a baking room for baking until the water content of the pear meat is 8%; (7) adding saccharin according to the mass components and fully stirring.

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Abstract

The invention discloses a preserved pear and a making method thereof. The preserved pear comprises the following components in parts by mass of 100 parts of pear, 0.8-1.2 parts of saccharin and 0.1-0.3 part of sulphur. The making method of the preserved pear comprises the steps of: selecting excellent pears and removing pedicels, washing and then peeling, and digging kernels out; boiling pieces of pear subjected to the kernel removal, fishing the pear pieces out, cooling, and draining; sending the pear into a sulfuring chamber to be sulfured according to the mass part and then sending into a roasting room to be roasted; and finally, adding the saccharin according to the mass part and uniformly stirring. The preserved pear has the advantages of bright color, good pulp quality, fragrant and sweet taste and long quality guarantee period, is not easy to mildew, can not be damaged by worms and is rich in elasticity. The making method of the preserved pear is simple and convenient for operation and is easy to popularize.

Description

technical field [0001] The invention relates to a method for preparing preserved fruit, in particular to a method for preparing preserved pear fruit. Background technique [0002] Pear is a common fruit, which has the effects of relieving cough and reducing phlegm, nourishing yin and moistening lungs, helping digestion, and detoxifying sores. But fresh pear fruit is easy to deteriorate, and it is inconvenient to store for a long time, so people make pears into preserved fruits to extend the shelf life. Preserved pears have a unique taste and are loved by people. However, the preserved pears made by common methods still have shells, mildew, and moth-eaten for a long time, so that they cannot be eaten. Contents of the invention [0003] Purpose of the invention: In order to overcome the deficiencies in the prior art, the invention provides a preserved pear fruit with a sweet taste and a long shelf life and a preparation method thereof. [0004] Technical solution: the pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/48
Inventor 刘峰
Owner 刘峰
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