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Pickling method of green fig fruits

A technology for figs and pickling, which is applied in the field of pickling, can solve the problems that the nutrients of figs cannot be fully utilized, the shelf life of figs is not long, and they cannot be used.

Inactive Publication Date: 2014-06-18
SHANDONG INST OF POMOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] However, the shelf life of fig fruit is not long after ripening, and it will deteriorate in a short period of time, making it unusable. Therefore, it is difficult to fully utilize the nutritional content of figs.

Method used

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  • Pickling method of green fig fruits

Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0034] Get the raw material of following mass parts for subsequent use:

[0035] 4000 parts of figs, 7000 parts of white vinegar, 1400 parts of white sugar, 100 parts of table salt, 30 parts of ginger slices, 10 parts of Chinese prickly ash, 5 parts of star anise, 5 parts of tangerine peel, 8 parts of licorice, 5 parts of cinnamon bark, and 3 parts of pepper;

[0036] Among them, figs: select 5 to 7 mature figs with smooth surface, uniform size, no pests and damages, remove impurities and cut off the xylem, wash and dry.

[0037] Preparation of pickling liquid and crispy liquid: Boil the above-mentioned parts of white vinegar, add in turn the above-mentioned parts of ginger, Chinese prickly ash, star anise, tangerine peel, licorice, cinnamon, pepper and other seasonings in a cloth bag, heat at 80°C for 35 minutes, add White granulated sugar and table salt of above-mentioned mass parts. Weigh 3.5g CaCl 2 , dissolved in a small amount of water and added to the pickling solutio...

specific Embodiment approach 2

[0044] Get the raw material of following mass parts for subsequent use:

[0045] 4200 parts of figs, 7500 parts of white vinegar, 1600 parts of white sugar, 120 parts of table salt, 35 parts of sliced ​​ginger, 15 parts of Chinese prickly ash, 8 parts of star anise, 8 parts of tangerine peel, 10 parts of licorice, 8 parts of cinnamon bark, and 5 parts of pepper;

[0046] Among them, figs: select 5 to 7 mature figs with smooth surface, uniform size, no pests and damages, remove impurities and cut off the xylem, wash and dry.

[0047]Preparation of marinade and crispy liquid: Boil the above-mentioned parts of white vinegar, add the above-mentioned parts of ginger, Chinese prickly ash, star anise, tangerine peel, licorice, cinnamon, pepper and other seasonings in a cloth bag, heat at 85°C for 30 minutes, add White granulated sugar and table salt of above-mentioned mass parts. Weigh 3.8g CaCl 2 , dissolved in a small amount of water and added to the pickling solution;

[0048] ...

specific Embodiment approach 3

[0055] Get the raw material of following mass parts for subsequent use:

[0056] 4080 parts of figs, 7200 parts of white vinegar, 1500 parts of white sugar, 110 parts of table salt, 32 parts of ginger slices, 12 parts of Chinese prickly ash, 6 parts of star anise, 6 parts of tangerine peel, 9 parts of licorice, 6 parts of cinnamon bark, and 4 parts of pepper;

[0057] Among them, figs: select 5 to 7 mature figs with smooth surface, uniform size, no damage by diseases, insect pests and damage, remove impurities and cut off the xylem, wash and dry.

[0058] Preparation of marinade and crispy liquid: Boil the above-mentioned parts of white vinegar, add in turn the above-mentioned parts of ginger, Chinese prickly ash, star anise, dried tangerine peel, licorice, cinnamon, pepper and other seasonings, heat at 82°C for 33 minutes, add White granulated sugar and table salt of above-mentioned mass parts. Weigh 3.6g CaCl 2 , dissolved in a small amount of water and added to the pickli...

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Abstract

The invention relates to a pickling method of green fig fruits, belonging to a field of food processing. Raw materials comprise: the green fig fruits, white vinegar, white sugar, salt, ginger sheets, Chinese prickly ash, anise, licorice, dried orange peel, cassia, capsicum, etc. The method comprises using the white vinegar as the raw materials, putting a cloth bag with ginger sheets, the Chinese prickly ash, the anise, the dried orange peel, the licorice, the cassia and the capsicum into the white vinegar, heating for 30 minutes, adding the white sugar and the salt to prepare a pickling liquid, adding a 0.05 % CaCl2 solution as a crisp-keeping agent, putting the washed and dried figs into the pickling liquid, pickling for 2-3 days, bottling, sealing, sterilizing under heating, cooling and then packaging. The figs pickled by the method relatively keep color, smell, taste and shape of the green fig fruits, and the obtained pickling products are fresh and crisp in taste, unique in flavor and abundant in nutrition, preserve nutrient compositions in the fig fruits and do not destroy the nutrient composition.

Description

technical field [0001] The invention relates to a pickling method, in particular to a pickling method of green figs. Background technique [0002] Fig is a berry tree species with an edible rate of over 92%. The fruit is thin and seedless, with soft flesh and sweet flavor. It has high nutritional and medicinal value. The cultivation of fig has high economic, ecological and social benefits. [0003] First of all, figs have high nutritional value, and its fruits are rich in sugar, protein, amino acids, vitamins and mineral elements. According to Shandong Forestry Research Institute, the soluble solid content of mature figs is as high as 24%, and the sugar content of most varieties is between 15% and 22%, which is more than double that of many first- and second-generation fruit varieties. The fruit contains 18 kinds of amino acids, 8 of which are essential amino acids for human body. [0004] Secondly, figs have extremely high medicinal value. Its fruit contains a lot of pec...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 张倩辛力张雪丹杨鹤亓雪龙吴澎杨娟侠王丹王传增夏钰涵
Owner SHANDONG INST OF POMOLOGY
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