Preserved pumpkin and preparation method thereof

A technology of preserved pumpkin and sliced ​​pumpkin, which is applied in confectionary, confectionary industry, food science, etc., can solve the problem of single eating method, and achieve the effect of simple preparation method, less food additives, and guaranteed color and fragrance

Inactive Publication Date: 2015-06-17
李友志
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] However, since pumpkin is mainly used as a cooking material, the eating method is relatively simple.

Method used

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  • Preserved pumpkin and preparation method thereof

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Experimental program
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Effect test

preparation example Construction

[0026] The invention provides a preparation method of preserved pumpkin, comprising the following operations: (1) slicing: cutting the pumpkin that has been cleaned, peeled and fleshed into slices with a thickness of 6-8mm; (2) color protection and hardening: Soak the pumpkin slices in a solution containing a color-protecting agent and a hardening agent for 8-16 hours; (3) blanching: heat the pumpkin slices that have completed the color-protecting and hardening at 90-100°C for 3-5 minutes; (4) infiltrate Sugar: Cool the blanched pumpkin slices to 30-40°C and soak them for 48-72 hours in a sugar solution with a sweetener mass fraction of 35%-50%; Drain the sugar liquid on the surface of the pumpkin slices, and then dry them at 45-60°C for 5-7 hours, and then dry them at 80-85°C for 2-3 hours; (6) Packaging: the dried pumpkin slices are shaped and packaged .

[0027] In order to prepare preserved pumpkins, first select pumpkins that are free from mildew and deterioration, and a...

Embodiment 1

[0036]Select the pumpkin, pick out the rot, deterioration and sundries left in the pumpkin, clean the dirt such as mud and sand on the pumpkin, and then peel the skin. Cut the peeled pumpkin in half and remove the pulp. Afterwards, the pumpkin that has been removed is cut into 6-8mm thick pumpkin slices, and the length of the pumpkin slices is generally cut into 7-10cm. Soak the pumpkin slices in a solution with a mass fraction of 0.3‰ of sodium chloride, 0.2‰ of sodium metabisulfite, and 0.5‰ of calcium chloride for 16 hours to protect the color and harden the pumpkin slices. After the color protection and hardening are completed, the pumpkin slices are placed in a jacketed pot and heated for 3-5 minutes at a heating temperature of 90-100°C. The heated pumpkin slices were cooled to 30°C, and then soaked in a sugar solution with a mass fraction of 35% sweetener for 72 hours to further increase the sugar content in the pumpkin slices, wherein the sweeteners used were white gra...

Embodiment 2

[0038] Select the pumpkin, pick out the rot, deterioration and sundries left in the pumpkin, clean the dirt such as mud and sand on the pumpkin, and then peel the skin. Cut the peeled pumpkin in half and remove the pulp. Afterwards, the pumpkin that has been removed is cut into 6-8mm thick pumpkin slices, and the length of the pumpkin slices is generally cut into 7-10cm. Soak the pumpkin slices in a solution with a mass fraction of 0.4‰ of sodium chloride, 0.2‰ of sodium metabisulfite, and 0.4‰ of calcium chloride for 12 hours to protect the color and harden the pumpkin slices. After the color protection and hardening are completed, the pumpkin slices are placed in a jacketed pot and heated for 3-5 minutes at a heating temperature of 90-100°C. Cool the heated pumpkin slices to 35°C, and then soak them in a sugar solution with a mass fraction of 40% sweetener for 60 hours to further increase the sugar content in the pumpkin slices, wherein the sweetener used is fructose syrup ...

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Abstract

The invention discloses a preparation method of preserved pumpkin. The preparation method comprises the following steps of cutting the pumpkin into slices, performing color protection and hardening on the pumpkin slices, blanching the pumpkin slices obtained after color protection and hardening, oozing sugar to the blanched pumpkin slices, drying the pumpkin slices and packaging the dried pumpkin slices. The preserved pumpkin is simple in the preparation method, has small amount of food additives, and can fully realize nutrition value of the pumpkin and guarantee color and fragrance of the produced preserved pumpkin, thereby opening up a novel approach for deep process of the pumpkin. The invention also provides the preserved pumpkin obtained according to the preparation method.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preserved pumpkin and a preparation method thereof. Background technique [0002] Pumpkins are plants of the Cucurbitaceae family. Due to different places of origin, it has different names, also known as wheat melon, pumpkin, pumpkin, and golden wax gourd. Pumpkin contains starch, protein, carotene, vitamin B, vitamin C, calcium, phosphorus and other ingredients. It is rich in nutrients and is often eaten by rural people. It is increasingly valued by urban people. Pumpkin is rich in zinc, which participates in the synthesis of nucleic acid and protein in the human body, is an inherent component of adrenal cortex hormone, and is an important substance for human growth and development. Pumpkin also contains many beneficial ingredients such as polysaccharides, amino acids, active proteins, carotenoids and trace elements. [0003] Pumpkin not only has high edible value, but also h...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
Inventor 李友志
Owner 李友志
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