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Manufacturing method of flavored 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 plump fruit shape

Inactive Publication Date: 2014-12-24
谈茁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the 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 flavored olives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for making flavored olives, the specific steps are:

[0016] A. Take 5 kilograms of fresh olives, add 550 grams of salt, rub them with a stone scoop, take them out, and then use a stone mallet to flatten them one by one. After rinsing with clean water, spread them on a bamboo mat and dry them in the sun to become dried olives. ready for processing at any time;

[0017] B. Add 2 kg of licorice, fennel, cinnamon, and male cloves to water, put it in a pot and boil for 2.5 hours, filter out the spice residue, and keep it for cooking next time; add 2 kg of sugar to the filtrate and boil, take it out and put it on a plate , add 0.5 grams of food coloring lemon yellow and carmine, add a little malic acid, mix well, then pour 3 kilograms of olive fruit base, soak for 24 hours and filter out;

[0018] C Put the remaining juice after soaking the fruit base back into the pot, add 2 kg of water and the spice residue that was removed last time, cook for another 12 hours, a...

Embodiment 2

[0023] A method for making flavored olives, the specific steps are:

[0024] A. Take 5 kilograms of fresh olives, add 600 grams of salt, rub them with a stone scoop, take them out, and then use a stone hammer to flatten them one by one. After rinsing with clean water, spread them on a bamboo mat and dry them in the sun to become dried olives. ready for processing at any time;

[0025] B. Add 2 kg of licorice, fennel, thin cinnamon, male cloves, a little schisandra, and tangerine peel to boil in a pot for 1.5 hours, filter out the spice residue, and keep it for cooking next time; add 2 kg of sugar to the filtrate and boil , take it out and put it on a plate, add 0.5 grams each of food coloring lemon yellow and carotene, mix well, then pour 3 kilograms of olive fruit base, soak for 24 hours and then filter out;

[0026] C Put the remaining juice after soaking the fruit base back into the pot, add 2 kg of water and the spice residue that was removed last time, cook for another 1...

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Abstract

The invention discloses a manufacturing method of flavored olive and belongs to the field of food processing. The manufacturing method is characterized in that the adopted formula comprises the materials in mass by weight: 5000g of fresh olive, 600g of salt, 150g of liquorice, 20g of fennel, 15g of cassia twig, 10g of flos caryophylli, 3000g of white sugar, 5g of saccharinic acid, 50g of five spice powder and less amount of edible pigment. The manufacturing method adopts the process flow comprising the steps of: taking fresh olive, adding salt and scrubbing, knocking to be flat, bleaching, drying, obtaining a dried fruit blank, soaking in sugar liquor, boiling with sugar, fishing up, cooling, drying, breading, packaging, thus obtaining a finished product. The manufacturing method disclosed by the invention has the beneficial effects that the fruit shape is full, the product is not sticky and dry, the texture is crispy and tender, and the sweet and delicious effects are achieved; and the flavored olive has the effects of clearing heat and removing toxicity, dissipating phlegm and eliminating accumulation, calming the mind and pacifying the mood, is suitable for old and young people, is simple in operation and easy in implementation.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for making flavored 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] The role of olives: olive pulp is rich in nutrients, fresh food is good for human health, especially contains more calcium, which is helpful for children's bone development. Fresh olives can detoxify gas poisoning, alcoholism and fish and crab poisoning, and have the effects of clearing heat and detoxification, reducing phlegm and eliminating accumulation. In winter and spring, eating some olives regularly can moisten the throat and prevent upper respiratory tract infections. It is ...

Claims

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Application Information

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