Tea preserved fruit processing method

Abstract

The invention provides a tea preserved fruit processing method, relating to the preserved fruit processing. The tea preserved fruit processing method comprises the fruit choosing, rinsing, burdening, pickling and drying procedures, and the tea preserved fruit processing method is characterized in that: the processing steps are as follows: fruits with the ripening degree of 8-8.5 are chosen; the fruits processed by the previous procedure are cooked by a steam oven which can enable the fruits to roll over, and the skins of the fruits are wore; the burdening procedure is as follows: the ingredients comprise fresh tea leaves, xylitol and white granulated sugar with the ratio of 3:2:5; and the pickling procedure is as follows: pickling is carried out for 3-8 months, the 12-18% if tea leaves, 8-12% of xylitol and 20-30% of white granulated sugar are added in a pit in batches on the basis of detecting the sugar degree and moisture indexes when the pit is turned over. The tea preserved fruit processing method has the advantages that the fruits with the ripening degree of 8-8.5 have high nutritional value. Skin beating means that the skins are wore, so as to enable a sugar liquid to be permeated in the fruits. The tea leaves have the functions of strengthening the nutrition constituents, being benefits to digestion and having good antiseptic effect. The xylitol is used as a sweetener, a dietary supplement agent and an auxiliary therapeutical agent for people with diabetes.

Description

Technical field: [0001] The invention relates to a processing method for preserved fruit and candied fruit. Background technique: [0002] Preserved fruit can be called dry candied fruit, which is a non-sticky product that maintains the original fruit and vegetable and block shape, and is boiled or dipped in sugar and dried. Low-sugar products with a sugar content of 65-75% or 30-55%. The outer skin has no sugar coating or is covered with a layer of sugar coating such as icing sugar, icing, custard, cocoa, chocolate, etc. Candied fruit can be called wet candied fruit, which is just a semi-dry preserved fruit product with a sticky surface with a high water content. [0003] During the process of salting, precooking and candiing, the bitter and spicy taste of fruits and vegetables has been removed, and sour agents, flavoring agents and health-care herbal medicines are added, so preserved fruits become fortified foods with delicious taste and certain curative effect . After...

AI Technical Summary

Problems solved by technology

[0014] 1. Choose 6-7 mature fruits to facilitate mechanical picking, transportation, storage and other processes, but their nutritional value has not been fully utilized. If necessary, they need to be ripened, which wastes manpower and material resources. For specific nutrition, please refer to the relevant information in the article. Charts and Related Materials

[0015] 2. The rinsing method is to directly use cold water for rinsing, which has no effect of killing greens and sterilizing bacteria, and may cause microbial contamination

[0016] 3. Generally, the salting time is short and the salinity is low, so the shelf life is short

[0017] 4. The desalination process also uses cold water directly. After searching for relevant information, some even do not go through this process, resulting in bitter taste and peculiar smell

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