Preparation method of candied fruit
A fruit and candied fruit technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of unscientific preparation method of candied fruit, excessive sweeteners, unstable quality of candied fruit, etc., and achieves easy promotion, rich nutrition and flavor. unique effect
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Example Embodiment
[0014] Example 1
[0015] The preparation method of fruit preserves includes the following steps:
[0016] (1) Raw material cleaning: the rotten fruit and other impurities in the red date raw materials are removed by a sieve and manually, put into an ozone cleaning machine, fully cleaned, and qualified fruit raw materials are obtained;
[0017] (2) Candied cooking: Put qualified red date raw materials into sugar water with a mass ratio of water and white sugar of 2:1. The particle size of white sugar is 0.280~0.725mm, and it is cooked at 200°C for 30min;
[0018] (3) Staining: Put the candied red jujube raw materials into a stainless steel container and soak in syrup with a total sugar content of 30 degrees for 48 hours;
[0019] (4) Rinsing: scrub the surface of the soaked red dates with a sterile towel at 95℃ to remove the sugar on the surface;
[0020] (5) Drying: Dry the rinsed raw materials at a temperature of 28 ℃ to make the water content of the raw materials 18%, and then store t...
Example Embodiment
[0021] Example 2
[0022] The preparation method of fruit preserves includes the following steps:
[0023] (1) Raw material cleaning: the rotten fruit and other impurities in the sea red fruit raw material are removed by a sieve and manually, and put into an ozone cleaning machine to fully clean them to obtain qualified fruit raw materials;
[0024] (2) Sugar cooking: Put the qualified sea red fruit raw materials into sugar water with a mass ratio of water and white sugar of 2:1. The particle size of white sugar is 0.725 ~ 1.25mm, and cook for 30 minutes at 200 ℃;
[0025] (3) Staining: Put the candied red jujube raw materials into a stainless steel container and soak in a syrup with a total sugar content of 31 for 48h;
[0026] (4) Rinsing: scrub the surface of the soaked red date material with a disinfection towel at 90℃ to remove the sugar on the surface;
[0027] (5) Drying: Dry the rinsed raw materials at a temperature of 35 ℃ so that the moisture content of the raw materials is 22%...
Example Embodiment
[0028] Example 3
[0029] The preparation method of fruit preserves includes the following steps:
[0030] (1) Raw material cleaning: the rotten fruit and other impurities in the raw material of crabapple fruit are removed with a sieve and manually, and put into an ozone cleaning machine to fully clean them to obtain qualified fruit raw materials;
[0031] (2) Sugar cooking: Put the qualified raw material of crabapple fruit into sugar water with a mass ratio of water and white sugar of 2:1. The particle size of white sugar is 0.550~1.015mm, and it is cooked at 200℃ for 30min;
[0032] (3) Staining: Put the candied red jujube raw materials into a stainless steel container and soak in syrup with a total sugar content of 32 for 48h;
[0033] (4) Rinsing: scrub the surface of the soaked red dates with a sterile towel at 85°C to remove the sugar on the surface;
[0034] (5) Drying: Dry the rinsed raw materials at a temperature of 40°C so that the moisture content of the raw materials is 20%, ...
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