Production method of multi-flavored hawthorn

A production method and technology of hawthorn, applied in confectionery, confectionery industry, food science, etc., can solve the problems of hawthorn not being easy to store, and achieve the effects of eating convenience, inhibiting blood lipid elevation, and lowering cholesterol

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

[0005] The purpose of the present invention is to solve the problem that hawthorn is not easy to store, and to provide a method for making multi-flavored hawthorn

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A preparation method of multi-flavored hawthorn, the specific operation steps are:

[0012] A. Material selection: use eight-mature, pest-free fruits as the main material, supplemented by licorice, cinnamon, cloves, tangerine peel, cumin, and appropriate amount of citric acid as seasonings; In the common salt solution, press the bamboo curtain and heavy objects to make the fruit completely submerged in the salt water, and marinate at room temperature for 8 days; It is advisable to dry until the pulp is not rotten when the core is removed; D. Core removal and desalination: remove the core with a core knife, then submerge the fruit base in clean water, soak and dehydrate for 24 hours, and replace it every 3 to 5 hours. Water once, soaking until the salty taste is advisable; E. Precooking: Pour the desalted fruit base into citric acid solution at 85°C, blanching for 7 minutes, the concentration of citric acid solution is 0.1%, and it cannot be fed at one time More, the te...

Embodiment 2

[0015] A preparation method of multi-flavored hawthorn, the specific operation steps are:

[0016] A. Material selection: use eight-mature, pest-free fruits as the main material, supplemented by licorice, cinnamon, cloves, tangerine peel, cumin, and appropriate amount of citric acid as seasonings; In the common salt solution, press the bamboo curtain and heavy objects to make the fruit completely submerged in the salt water, and marinate at room temperature for 8 days; It is advisable to dry until the pulp is not rotten when the core is removed; D. Core removal and desalination: remove the core with a core knife, then submerge the fruit base in clean water, soak and dehydrate for 24 hours, and replace it every 3 to 5 hours. Water once, soaking until the salty taste is advisable; E. Precooking: Pour the desalted fruit base into citric acid solution at 85°C, blanching for 7 minutes, the concentration of citric acid solution is 0.1%, and it cannot be fed at one time More, the te...

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PUM

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Abstract

The invention discloses a production method of a multi-flavored hawthorn, and belongs to the technical field of food processing. The production method is characterized by comprising the following steps: selecting of raw materials; salting; drying in the sun; coring; desalting; pre-cooking; drying to half dry; seasoning; drying; packaging; obtaining of the finished products. The multi-flavored hawthorn is in red brown spherical particle shape, sour, sweet and delicious, and has the special aromatic flavor of hawthorn. Moreover, the multi-flavored hawthorn has efficacies of softening blood vessels, activating blood circulation and dissipating stasis, preventing rise of blood lipid, lowering the level of cholesterol and assisting to treat cancer. The multi-flavored hawthorn is suitable for all ages and convenient to eat.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of multi-flavored hawthorn. Background technique [0002] Hawthorn, Rosaceae deciduous small tree, bark dark gray, with light yellow lenticels, branchlets purple-brown, single leaves alternate, clustered on short branches. The leaves are broadly ovate, corymb inflorescences, white flowers, later turn pink, with a unique smell. The fruit is spherical, dark red when ripe, with small light spots on the surface. The quality is hard, the flesh is thin, and the taste is slightly sour. [0003] The role of hawthorn: Hawthorn fruit contains a variety of vitamins such as maslinic acid, citric acid, and malic acid, as well as carbohydrates, calcium, iron, phosphorus, and other nutrients. The lipolytic enzyme contained in hawthorn can promote the digestion of fatty food, promote the secretion of gastric juice, and also has the effects of eliminating stagnation, promoting b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 胡本奎
Owner 胡本奎
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