Production method of plum preserves

A production method and candied fruit technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problem of difficult storage of plum fruit, and achieve the effects of convenient operation, promotion of digestion, and simple consumption.

Inactive Publication Date: 2014-12-17
王芳
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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 plum fr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of plum fruit preserves, concrete operation steps are:

[0017] ① Selection of raw materials: It is advisable to select fruits with large round shape, small core, crisp and tender fruit, fresh color, and unfulfilled fruit;

[0018] ②Puncture: Prick 30-40 holes on each plum fruit with needles, the holes are as deep as the seed core, and then salted;

[0019] ③Salting: Use 8% salt and 0.5% agar, which account for 8% of fresh plum fruit, add water to dissolve, and salt the fruit for 46 hours until the plum turns yellow;

[0020] ④ Rinse: soak the salted plum fruit in 0.1% alum solution for 24 hours, replace the solution twice in the middle, until the plum fruit has a slightly salty taste;

[0021] ⑤ Sugaring: Put the fruit base in the tank for sugaring, the initial amount of sugar added is 30% of the weight of the fruit base, and a small amount of lemon yellow and carmine are added at the same time, and the sugar is preserved for 3 days; 3% s...

Embodiment 2

[0025] A kind of preparation method of plum fruit preserves, concrete operation steps are:

[0026] ① Selection of raw materials: It is advisable to select fruits with large round shape, small core, crisp and tender fruit, fresh color, and unfulfilled fruit;

[0027] ②Puncture: Prick 30-40 holes on each plum fruit with needles, the holes are as deep as the seed core, and then salted;

[0028] ③Salting: use 8% salt and 0.5% sodium alginate, which account for 8% of fresh plum fruit, add water to dissolve, and salt the fruit for 46 hours until the plum turns yellow;

[0029] ④ Rinse: soak the salted plum fruit in 0.1% alum solution for 24 hours, replace the solution twice in the middle, until the plum fruit has a slightly salty taste;

[0030] ⑤ Sugaring: Put the fruit base in the tank for sugaring, the initial amount of sugar added is 30% of the weight of the fruit base, and a small amount of lemon yellow and indigo are added at the same time, and the sugar is preserved for 3 d...

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Abstract

The invention discloses a production method of plum preserves, and belongs to the technical field of food processing. The production method is characterized by comprising the following steps: raw material selecting; puncturing; salting; rinsing; packaging; obtaining the finished products. The plum preserves are semi-transparent and light yellow and have the special fresh and sweet flavor of plums. Moreover, the plum preserves are conducive to removing liver-fire and have obvious effect on treating cirrhosis with ascites, and can promote digestion, eliminate phlegm and stop cough. The plum preserves are simple to eat, and the production method is convenient to operate.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of plum fruit preserves. Background technique [0002] Prunus, also known as Buyan, is a drupe fruit tree of the genus Cherry. Sweet and sour taste, can be eaten raw or made into jam. The fruit is round, the skin is purple-red, green or yellow-green, the flesh is green or dark yellow, and the part near the core is purple-red, exquisite and translucent, bright in shape, and sweet in taste. [0003] The role of plums: 1. Promote digestion: plums can promote the secretion of gastric acid and gastric digestive enzymes, and have the effect of increasing gastrointestinal motility, so eating plums can promote digestion and increase appetite. It is a good food therapy for people with gastric acid deficiency and fullness after eating; 2. Clearing the liver and diuresis: the pulp of fresh plums contains a variety of amino acids, which have obvious effects on the treatment ...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 王芳
Owner 王芳
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