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Processing technology of green plums

A processing technology, green plum technology, applied in the field of green plum processing technology, can solve the problems of unfavorable health, nutrient loss, impact, etc., and achieve the effect of avoiding a large amount of nutrient loss

Inactive Publication Date: 2012-08-01
漳浦县小城水产养殖场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This processing method makes most of the nutrients in green plum products lose, and this product contains too much salt and calories, which has a negative impact on people's health

Method used

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  • Processing technology of green plums

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Select the fruit of plum, white powder or longan plum, wash it, and the maturity of the fruit is 8 mature, that is, the fruit is greenish-green with light yellow, and the soluble solid content is 7.0-8.0%.

[0018] (2) Put the washed green plum fruit into the pickling medium for sealing and pickling, and add NaCl gradiently during the pickling process to maintain the constant concentration of NaCl in the pickling medium. After the pickling process is completed, the pickling medium becomes pickled. marinade.

[0019] The pickling medium includes NaCl, white wine, white vinegar and marinade, and the pH value of the pickling medium is adjusted to 3.0-4.0 by adding citric acid. Wherein, the concentration of NaCl is maintained at 12-14% by adding salt intermittently, the consumption of white wine is 5-8% of the pickling medium, and the consumption of white vinegar is 8-10% of the pickling medium. The time of pickling process is 30-90 days.

[0020] (3) The pickled gree...

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PUM

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Abstract

The invention discloses a processing technology of green plums. According to the technology of the invention, cleaned green plums are put into a pickling medium for sealed pickling, and in the pickling process, NaCl is added gradiently to maintain a constant NaCl concentration in the pickling medium. When the pickling process is finished, the pickling medium becomes pickling marinade that can be used repeatedly. The technology of the invention is characterized by less salt consumption and fast flavor forming, and after pickling, the marinade can be reused or can be subjected to distillation to recover alcohol for processing green plum wine, thus overcoming the problem of substantial emission of harmful brine in traditional plum product processing; a lot of nutrient loss caused by traditional nonintact processing can be avoided, and meanwhile, the processing process adopts synergistic corrosion prevention of salt, wine, vinegar, and oxygen separation, and is free of SO2 and staining (no pigment).

Description

technical field [0001] The invention belongs to the field of food engineering, and in particular relates to a green plum processing technology. Background technique [0002] Green plum fruit, also known as fruit plum and sour plum, belongs to one of the fruit trees of Rosaceae and is a specialty of my country. It contains citric acid, tannic acid, tartaric acid, citric acid and other fruit acids. Various health functions. Fresh greengage has a strong bitter taste and should not be eaten fresh. It needs to be pickled to remove the bitter taste before it can be used. Adopt dry salt to pickle more in the prior art, and the salt consumption is 20-25%. This processing method makes most of the nutrients in greengage products lose, and the salt content and calories of this product are too high, which adversely affects people's health. Contents of the invention [0003] The purpose of the present invention is to overcome the defects of the prior art and provide a processing tech...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCY02A40/90
Inventor 王志强
Owner 漳浦县小城水产养殖场
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