Processing method for dried olive fruit sweetmeat
A technology of olive fruit and processing method, which is applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of hardening treatment, nutrient loss, easy softening of the fruit, etc., and achieves rich olive oil flavor, plump and wrinkle-free appearance. The effect of shrinking, tender and crispy meat
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[0025] Example 1 Using the method of the present invention to make candied olives
[0026] A. The olive fruit of the "E plant" variety with a maturity index of 1 is placed in a 10% salt solution and fixed in a closed condition for 6 days, then transferred to a 7% salt solution, and natural lactic acid fermentation is carried out under the closed condition. Keep the room temperature at 20-25°C for 30 days.
[0027] B. Put the olive fruit of step A lactic acid fermentation into clear water for 36 hours for desalination treatment, and rinse with water 4 times.
[0028] C. The olive fruit processed in step B is pierced or scored according to the conventional method; then add the sugar water with a mass concentration of 40% until the olive fruit is not covered. After boiling for 1.5 minutes, leave it for 36 hours, and then adjust the sugar water mass concentration to 70 %, after boiling for 1.5 minutes, let it stand for 36 hours, finally take out the sugar-containing olive fruit, and aft...
Example Embodiment
[0030] Example 2 Using the method of the present invention to make candied olives
[0031] A. The olive fruit of the "E plant" variety with a maturity index of 1 is placed in a 10% salt solution and fixed in a closed condition for 6 days, then transferred to a 7% salt solution, and natural lactic acid fermentation is carried out under the closed condition. Keep the room temperature at 20-25°C for 90 days.
[0032] B. Put the olive fruit of step A lactic acid fermentation into clear water for 36 hours for desalination treatment, and rinse with water 4 times.
[0033] C. The olive fruit processed in step B is pierced or scored according to the conventional method; then add the sugar water with a mass concentration of 40% until the olive fruit is not covered. After boiling for 1.5 minutes, leave it for 36 hours, and then adjust the sugar water mass concentration to 70 %, after boiling for 1.5 minutes, let it stand for 36 hours, finally take out the sugar-containing olive fruit, and aft...
Example Embodiment
[0035] Example 3 Using the method of the present invention to make candied olives
[0036] A. The olive fruit of the "E plant" variety with a maturity index of 1 is placed in a 10% salt solution and fixed in a closed condition for 6 days, then transferred to a 7% salt solution, and natural lactic acid fermentation is carried out under the closed condition. Keep the room temperature at 20-25°C for 180 days.
[0037] B. Put the olive fruit of step A lactic acid fermentation into clear water for 36 hours for desalination treatment, and rinse with water 4 times.
[0038] C. The olive fruit processed in step B is pierced or scored according to the conventional method; then add the sugar water with a mass concentration of 40% until the olive fruit is not covered. After boiling for 1.5 minutes, leave it for 36 hours, and then adjust the sugar water mass concentration to 70 %, after boiling for 1.5 minutes, let it stand for 36 hours, finally take out the sugar-containing olive fruit, and af...
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