Preserved Chinese flowering crabapple fruit and manufacturing method thereof

A production method and technology of crabapple fruit, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of high container occupancy rate, difficulty in achieving internal and external balance, darkening, etc., and achieve the effect of occupying less container

Inactive Publication Date: 2014-02-12
LIJIANG LAOJUNSHAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fruit and vegetable sugar products are characterized by high sugar and high acidity by boiling the fruit. If the boiling method is not properly controlled, the vitamins in the fruit will be severely damaged, and the sugar content will be difficult to achieve internal and external balance, resulting in excessive dehydration of raw materials. Dry shrinkage, sand return and soup flow due to too much or too little
The degree of maturity of the fruit during the boiling process will also affect the quality of the product. If the fruit is

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of begonia fruit, raw materials are selected according to the following weight parts ratio: begonia fruit 100, licorice 2, white granulated sugar 30, table salt 5, potassium sorbate 0.2, complex sweet sugar 0.2, lemon yellow 0.015, water 50.

[0027] Produced by the following method:

[0028] a. Material selection: Choose the crabapple fruit with big round shape, fresh color, no pests, no rot, and 7 to 80% maturity;

[0029] b. Salting: Wash the crabapple fruit, dry it, spread a layer of crabapple fruit according to the above ratio, evenly sprinkle a layer of salt, and salt it for about 70 days. When the salt content of the crabapple fruit is about 4%, After the color turns to yellow, puncture is required. Even, prickly, and deep thorns are required. Begonia fruit is ready for use after the puncture;

[0030] c. Desalination: Put the pierced crabapple fruit into clean water to rinse the salt. The rinsing time is 6 hours. Change the water every 2 hours. Rinse until the sa...

Embodiment 2

[0033] A kind of crabapple fruit, the raw materials are selected according to the following proportions by weight: crabapple fruit 80, licorice 1, white sugar 20, table salt 3, potassium sorbate 0.1, complex sweet sugar 0.1, lemon yellow 0.01, and water 40.

[0034] Produced by the following method:

[0035] a. Material selection: Choose the crabapple fruit with big round shape, fresh color, no pests, no rot, and 7 to 80% maturity;

[0036] b. Salting: Wash and dry the begonia fruit, spread a layer of begonia fruit according to the above ratio, evenly sprinkle a layer of salt, and salt it for about 60 days. When the salt content of the begonia fruit is about 3%, After the color turns to yellow, puncture is required. Even, prickly, and deep thorns are required. Begonia fruit is ready for use after the puncture;

[0037] c. Desalination: Put the pierced crabapple fruit into clean water to rinse off the salt. The rinsing time is 6 hours, and the water is changed every 2 hours. Rinse unti...

Embodiment 3

[0040] A kind of begonia fruit, raw materials are selected according to the following weight parts ratio: begonia fruit 90, licorice 1.5, white sugar 25, table salt 4, potassium sorbate 0.15, complex sweet sugar 0.15, lemon yellow 0.01, water 45.

[0041] Produced by the following method:

[0042] a. Material selection: Choose the crabapple fruit with big round shape, fresh color, no pests, no rot, and 7 to 80% maturity;

[0043] b. Salting: Wash the crabapple fruit, dry it, spread a layer of crabapple fruit according to the above ratio, evenly sprinkle a layer of salt, and salt it for about 65 days. When the salt content of the crabapple fruit is about 3.5%, After the color turns to yellow, puncture is required. Even, prickly, and deep thorns are required. Begonia fruit is ready for use after the puncture;

[0044] c. Desalination: Put the pierced crabapple fruit into clean water to rinse the salt. The rinsing salt time is 8 hours, and the water is changed every 2 hours. Rinse until ...

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PUM

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Abstract

The invention discloses a preserved Chinese flowering crabapple fruit and a manufacturing method thereof. The preserved Chinese flowering crabapple fruit is prepared from 80-120 weight parts of Chinese flowering crabapple fruits, 1-3 weight parts of licorice root, 20-40 weight parts of white sugar, 3-7 weight parts of table salt, 0.1-0.3 weight parts of potassium sorbate, 0.1-0.3 weight parts of complex sweet sugar, 0.01-0.02 weight parts of lemon yellow and 40-60 weight parts of water. The manufacturing method comprises the following steps of carrying out raw material selection, grading, salting, puncturing, desalination and sugaring, and adding accessory materials into the treated raw materials according to a specific ratio to obtain the preserved Chinese flowering crabapple fruit having low sugar content and a good taste. The preserved Chinese flowering crabapple fruit retains moisture in the Chinese flowering crabapple fruit. The manufacturing method has the characteristics of low sugar content, continuity, low labor and time consumption and small volume.

Description

Technical field [0001] The invention belongs to the field of food, and specifically relates to a dried crabapple product produced by using crabapple fruit as a raw material and a preparation method thereof. Background technique [0002] Fruit and vegetable sugar products have a long history in my country. As early as the Western Zhou Dynasty, people used honey to cook fruit and vegetables into sugar products. Since the earliest sugar products were made from honey, they were named as candied fruit with the word "honey". The invention and application of sucrose promoted the rapid development of sugar processing industry, and gradually formed traditional preserves with a wide variety of unique flavors. [0003] Fruit and vegetable sugar products have the characteristics of high sugar and high acidity through cooking. If the cooking method is not controlled properly, the vitamins in the fruit will be severely destroyed, and the sugar content will be difficult to achieve internal and e...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/48
Inventor 韩敏李永宗韩君
Owner LIJIANG LAOJUNSHAN FOOD
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