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Production method for sweet-scented osmanthus olive

A production method and technology of olives, applied in confectionary, confectionary industry, food science, etc., can solve the problems of inability to supply in four seasons, short olive growth cycle, etc., and achieve the effect of easy implementation, crisp texture and simple operation

Inactive Publication Date: 2014-12-17
胡本奎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to solve the problem that olives have a short growth cycle and cannot be supplied in four seasons, and provide a method for making olives with sweet-scented osmanthus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of sweet-scented osmanthus olive, concrete operation steps are:

[0019] A. Fruit selection: select fresh, long-shaped olives that turn yellow in color and are rich in aroma, use a peeler to wipe off the peel, wash clean, drain and marinate with 10% salt water for 2 days, remove and drain Dried, sun-dried until the water evaporates, and becomes olive salty base;

[0020] B. Ingredients: 100 kg fruit base, 25 kg brown sugar, 15 kg white sugar, 2 kg sweet-scented osmanthus, 1 kg licorice, appropriate amount of saccharin, preservatives, pigments, 0.5 kg fennel;

[0021] C. Spice preparation: put the licorice powder and fennel in the formula into a pot and boil for 2.5 hours, then filter out the residue and set aside;

[0022] D. Impregnation: Pour the olive blank into the pot to wash away the salty taste, soak for 12 hours, cook until cooked, drain the water, put it into the vat, pour the sugar juice, after immersing for 12 hours, add 30% brow...

Embodiment 2

[0027] A kind of preparation method of sweet-scented osmanthus olive, concrete operation steps are:

[0028] A. Fruit selection and blanking: select fresh, long-shaped olives with yellow color and aroma, wipe off the peel with a peeling machine, wash them clean, drain and marinate with 20% salt water for 1 day, remove and drain Dried, sun-dried until the water evaporates, and becomes olive salty base;

[0029] B. Ingredients: fruit base 100 kg, brown sugar 25 kg, white sugar 15 kg, osmanthus 2 kg, licorice 1 kg, rock sugar 500 g, saccharin, preservatives, coloring amount, fennel 0.5 kg;

[0030] C. Spice preparation: put the licorice powder and fennel in the formula into a pot and boil for 2.5 hours, then filter out the residue and set aside;

[0031] D. Impregnation: Pour the olive blank into the pot to wash away the salty taste, soak for 12 hours, cook it, drain the water, put it into the vat, pour in the sugar juice, after immersing for 12 hours, add 30% brown sugar, rock ...

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PUM

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Abstract

The present invention discloses a production method for sweet-scented osmanthus olives, and belongs to the technical field of food processing. The production method is characterized in that: the production method comprises processing steps of fruit selection, blank preparation, material compounding, spice preparation, impregnation, solarization, sorting, packaging and finishing. The production method has the beneficial effects that: the product in the present invention has characteristics of plump fruit shape, uniform size, non-stick and non-dry properties, crisp texture, and sweet-scented osmanthus fragrance. The product has efficacy of clearing heat and detoxifying, dissipating phlegm and removing food retention, calming and soothing, and is suitable for all ages. The operation is simple and easy to implement.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of sweet-scented osmanthus olives. Background technique [0002] Olive, also known as green fruit, gets its name because the fruit can be eaten fresh when it is still green. Olive fruit is rich in calcium and vitamin C, which is of great benefit to people. The fruit is long and narrow, with dark green skin and gray spots in between. The flesh is delicate, crisp and sweet, without astringency. [0003] Osmanthus fragrans, known as "immortal tree", "laurel", and "the old man in the flower", belongs to evergreen shrubs or small trees in the family Oleaceae. The flower axils are in cymes, the flower shape is small and fragrant, and the flower color varies with the variety. There are Osmanthus osmanthus with strong growth, strong branches, large leaf shape, rough leaf surface, dark green leaf color, and orange-red flower color; there are also Yinggui with medium grow...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 胡本奎
Owner 胡本奎
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