Unlock instant, AI-driven research and patent intelligence for your innovation.

A kind of preparation method of pickled pear

A production method and pear soaking technology are applied in the directions of food preparation, function of food ingredients, climate change adaptation, etc., and can solve problems such as unfavorable human body, prolonging storage time, changing taste, etc.

Inactive Publication Date: 2015-10-28
李莲
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The effect is to change the taste of the pears used and prolong the storage time; some auxiliary materials use sugar or white wine, which is not good for the human body

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

example 3

[0014] Pickled pear production example 3, based on 3 tons of pineapple in a salted pool, select 90 kg of salt, 65 kg of spicy fresh red pepper, 130 kg of fresh ginger, 65 kg of licorice, and 50 kg of dried orange peel into the salted pool , and then cover the pineapple in the salted pool with 130kg of fresh celery; inject enough mountain spring water that meets the drinking standard, so that the surface of the pineapple in the salted pool is at least 5.5 cm deep from the water surface. To ensure that the pineapple is completely submerged in water, and soaked for 95 days, the pineapple will not emerge from the water. After processing, use a wooden pool cover to cover the pool mouth tightly, and wrap it with plastic film between the outside of the pool cover and the outer surface of the pool wall, and glue it tightly to make it airtight.

[0015] Pickled pear production example 4, based on 3 tons of pineapple in a salted pool, select 90 kg of salt, 70 kg of spicy fresh red peppe...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of preserved pear. The preparation method comprises the step of soaking 3-5kg of fresh celery, 3kg of common salt, 2-3.5kg of spicy red pepper, 2-5kg of fresh ginger, 2-2.5kg of liquorice and 1.5-2.5kg of dried orange peel which are accessories as well as at least 4kg of water sufficient to exceed a pear level, together with 100kg of yellow pears, for 62-150d. The prepared preserved pear is moderate in sourness, sweetness and saline taste, and good in taste; the preserved pear has functions of clearing away heat and toxic materials, promoting production of body fluid and moistening dryness, promoting appetite, preventing constipation, relieving cough, replenishing vitamin C, reducing fat and losing weight.

Description

technical field [0001] The invention relates to a preparation method of pickled pears. Background technique [0002] Pickled pears are a kind of fruit food obtained by adding additives and soaking pears in clear water for a period of time. It has the effect of relatively long storage time, improving the palatability of pears and changing the taste of raw pears. Especially for some pears with poor fresh fruit taste, this method can change the taste of pears, make them better adapt to the market demand, and extend the storage period, so that this kind of pears can be placed until the next spring. The fruit will be on the market again in the off-season, which will have good benefits and provide pear fruit food for the market. At present, this kind of pickled pear is produced in many places in Yunnan, and the methods are different. For example, pickled pears produced in Gejiu, Yunnan, are eaten after adding salt, white wine, ginger, garlic, Chinese prickly ash to clear water ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCA23L19/20A23L33/10A23V2002/00A23V2200/30Y02A40/90
Inventor 李莲
Owner 李莲