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Preparation method of roselle preserved fruits

A production method and technology of roselle, applied in the direction of confectionery, confectionery industry, food science, etc., can solve the problems of inability to supply in four seasons, short growth cycle of roselle, etc., and achieve the goal of promoting children's development, having a strong fruity taste, and increasing calcium. absorption effect

Inactive Publication Date: 2015-01-28
王林林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the invention is to solve the problem that roselle has a short growth cycle and cannot be supplied in four seasons, and provides a method for making roselle candied fruit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of roselle candied fruit, concrete operation steps are:

[0019] A. Raw material selection: choose fresh and plump, firm meat, slightly hard and brittle, nine-ripe roselle as raw material;

[0020] B. Raw material processing: first remove rotten, damaged, insect-eaten and deformed fruits, remove impurities, and rinse with clean water; pour the washed roselle into a cement pool filled with salt water, and cover the water with a sheet For the hard bamboo mat, press a heavy object to submerge the mat surface with salt water; the ratio of roselle to salt is 4:1, soak for 4-5 days, remove the roselle, and drain the salt water;

[0021] C. Rinse: Rinse the roselle in clean water for 28 hours, turn it frequently and change the water until the salt is basically rinsed off, with a slight salty taste;

[0022] D. Boiling: When the water in the pot is boiled to 95°C, add 4-6% sodium alginate, stir and dissolve, then pour the roselle into the pot, stir...

Embodiment 2

[0030] A kind of preparation method of roselle candied fruit, concrete operation steps are:

[0031] A. Raw material selection: use fresh and plump, firm meat, slightly hard and brittle, eight-ripe roselle as raw material;

[0032] B. Raw material processing: first remove rotten, damaged, insect-eaten and deformed fruits, remove impurities, and rinse with clean water; pour the washed roselle into a cement pool filled with salt water, and cover the water with a sheet For a hard bamboo mat, press a heavy object on it to submerge the mat surface with salt water; the ratio of roselle to table salt is 3:1, soak for 4-5 days, remove the roselle, and drain the salt water;

[0033] C. Rinse: Rinse the roselle in clean water for 28 hours, turn it frequently and change the water until the salt is basically rinsed off, with a slight salty taste;

[0034] D. Boiling: When the water in the pot is boiled to 95°C, add 6% agar, stir and dissolve, then pour the roselle into the pot, stir and ...

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Abstract

The invention discloses a preparation method of roselle preserved fruits and belongs to the food processing field. The preparation method is characterized by comprising the following processing flows: selecting raw materials; treating the raw materials; rinsing; blanching; sulfur-baking; sugaring for the first time; sugaring for the second time; sugaring for the third time; sugaring for the fourth time; sugaring for the fifth time; packaging to obtain a finished product. The preparation method disclosed by the invention has the beneficial effects that the product is crispy and tasty in meat and fragrant in taste and has a unique flavor of roselle; the product is strong in fruity taste, unique in faint scent, rich in amino acids, organic acids, vitamin C and the like and beneficial for adjusting and balancing blood fat, is used for promoting calcium absorption and accelerating children development and digestion and further has the functions of eliminating summer-heat by cooling, invigorate the circulation of blood and enriching the blood and beautifying, so that the product is a nutritional and healthy green food.

Description

technical field [0001] The invention relates to a method for processing candied fruit, in particular to a method for making candied roselle. Background technique [0002] Roselle is an annual natural food raw material medicinal herb of the genus Hibiscus Malvaceae, also known as: Hill Eggplant, which has the duality of food and medicine. Roselle is sour in taste and cold in nature, which is beneficial to regulate and balance blood lipids, enhance calcium absorption, promote children's development, and promote digestion. It has the effects of clearing heat and relieving heat, diuretic and blood pressure reduction, beautifying skin and removing spots, detoxifying, and hangover. It also has the functions of invigorating blood and nourishing blood, and nourishing and beautifying the skin. Modern studies have shown that roselle contains protocatechuic acid, isoflavones, rich amino acids, vitamins and other chemical components, which can reduce cholesterol and triglycerides, inh...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 王林林
Owner 王林林
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