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Sour murraya euchrestifolia processing method

A processing method, the technology of Suanshanhuangpi, which is applied in the field of food processing, can solve the problems of Suanshanhuangpi such as complex process, intolerance to storage, and poor natural fresh-keeping ability, and achieve the effect of unique flavor, eliminating fishy smell and easy operation

Inactive Publication Date: 2015-06-10
黄振忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The seasonality of fresh yamba is very strong, the natural fresh-keeping ability is poor, and it is not resistant to storage. around year

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: a kind of Suanshan Huangpi processing method, the steps are as follows:

[0017] 1. Harvesting at the right time: in July every year, when the fruit of Huangpi fruit changes from green to light yellow;

[0018] 2. Cleaning and screening. Wash the harvested huangpi fruit with clean water in time, remove the stalk, remove rotten fruit, mutated fruit, and diseased fruit, and choose the huangpi fruit with bright skin color and uniform fruit color;

[0019] 3. Drying: put the cleaned huangpi fruits in a ventilated place to dry for 4 hours;

[0020] 4. Blanching: Put the sun-dried huangpi fruits in batches in hot water at 95°C for 1 minute, then pick up and drain the water;

[0021] 5. Squeeze out the cores: Squeeze out the cores one by one after blanching, leaving only the skins;

[0022] 6. Pickling and canning: mix the two evenly according to the mass ratio of huangpi and table salt at 25:1, that is, the ratio of 25 jin of huangpi peels to 1 jin of salt, an...

Embodiment 2

[0024] Embodiment 2: a kind of Suanshan Huangpi processing method, the steps are as follows:

[0025] 1. Harvesting at the right time: Harvesting in August every year when the huangpi fruit turns from green to light yellow;

[0026] 2. Cleaning and screening. Wash the harvested huangpi fruit with clean water in time, remove the stalk, remove rotten fruit, mutated fruit, and diseased fruit, and choose the huangpi fruit with bright skin color and uniform fruit color;

[0027] 3. Drying: put the cleaned huangpi fruits in a ventilated place to dry for 5 hours;

[0028] 4. Blanching: Put the sun-dried huangpi fruits in batches in hot water at 100°C for 2 minutes, then pick up and drain the water;

[0029] 5. Squeeze out the cores: Squeeze out the cores one by one after blanching, leaving only the skins;

[0030] 6. Pickling and canning: mix the two evenly according to the mass ratio of huangpi and salt at 25:1, that is, the ratio of 25 jin of huangpi peel to 1 jin of salt, and th...

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Abstract

The invention discloses a sour murraya euchrestifolia processing method, and belongs to the technical field of food processing. The specific processing process includes the seven steps of picking at proper time, cleaning and screening, airing, blanching, pit extruding, pickling, canning and exposure. The method effectively solves the problems that sour murraya euchrestifolia manufacturing is complex in procedure and sour murraya euchrestifolia is not easy to store. The method has the advantages that sour murraya euchrestifolia is completely manufactured with hands, the processed sour murraya euchrestifolia can keep natural color of murraya euchrestifolia, is uniform, can be stored over 3 years, does not contain preservatives, is unique in flavor and sour in taste, can effectively eliminate stink odor of some meat, can help digestion, reduces fat, invigorates the stomach and the spleen, increases appetite and is convenient to carry and hygienic to eat, and the method is easy and convenient to use and easy to operate.

Description

technical field [0001] The invention relates to food processing, in particular to a processing method of sour mountain yellow bark, which belongs to the technical field of food processing. Background technique [0002] Shanhuangpi, commonly known as "chicken skin fruit", belongs to the Rutaceae plant, and the fruit and leaves have special fragrance. It is mainly distributed in the Shishan area in the southwestern border of Guangxi where ethnic minorities live together. The fruit contains 18 kinds of amino acids and a variety of mineral nutrients needed by the human body. It has the effects of relieving heat, reducing inflammation, stagnation, dampness, and strengthening the spleen and stomach. It can be eaten fresh, seasoned, and used as medicine (Baidu Encyclopedia). [0003] Shanhuangpi has won the favor of consumers for its rich nutrition and unique flavor. When eaten fresh, its fruit has a special spicy fragrance. The fishy smell of some meat is unique and excellent. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCY02A40/90
Inventor 黄振忠
Owner 黄振忠
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