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 cycl

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0017] Example 1 ：

[0018] A method for making roselle preserves, the specific operation steps are:

[0019] A. Raw material selection: Choose fresh, full, tight meat, slightly hard and crisp, nine mature roselle as raw material;

[0020] B. Raw material processing: first remove rot, damage, moth eaten and deformed fruits, pick out impurities, rinse with clean water; pour the washed roselle into a cement pool filled with salt water, and place a sheet on the water surface On a hard bamboo mat, put a heavy object on it to make the salt water submerge the surface; the dosage ratio of roselle to table 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, frequently turning and changing the water, until the salt is basically rinsed, and it has a slightly salty taste;

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

Example Embodiment

[0029] Example 2 ：

[0030] A method for making roselle preserves, the specific operation steps are:

[0031] A. Raw material selection: Choose fresh, full, tight meat, slightly hard and crisp, eight mature roselle as raw materials;

[0032] B. Raw material processing: first remove rot, damage, moth eaten and deformed fruits, pick out impurities, rinse with clean water; pour the washed roselle into a cement pool filled with salt water, and place a sheet on the water surface On a hard bamboo mat, put a heavy object on it to flood the mat with salt water; the dosage 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, frequently turning and changing the water, until the salt is basically rinsed, and it has a slightly salty taste;

[0034] D. Scalding: When boiling the water in the pot to 95℃, add 6% agar, stir to dissolve, then pour the roselle into the pot and cook it unti...

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PUM

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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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