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Process for preparing multi-flavor preserved pumpkins

A production process and a technology for preserved pumpkin, which is applied in the field of production technology of multi-flavored preserved pumpkin, can solve problems such as difficult storage of fresh pumpkin, and achieve the effects of protecting gastric mucosa, helping digestion, and being convenient to eat.

Inactive Publication Date: 2015-07-08
陶峰
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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 fresh pumpkins are not easy to store, and to provide a production process of multi-flavored preserved pumpkins

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A production process of multi-flavor preserved pumpkin, the specific operation steps are:

[0018] (1) Material selection: choose fully mature pumpkins with thicker skin and less moisture in the flesh;

[0019] (2) Processing: Cut the pumpkin open, remove the seeds and peel, then cut into squares of 5cm×5cm;

[0020] (3) Hardening: soak in 0.6% calcium chloride solution for 2-3 hours, remove and drain for later use;

[0021] (4) Ingredients: Use fructose, maltose syrup, and licorice to make 52% sugar solution, add 0.2% citric acid, 0.35% malic acid, 2% cloves and 0.02% sodium benzoate, boil the sugar solution, and soak the pumpkin grains in the sugar solution middle;

[0022] (5) Sugar penetration: Using the sugar penetration method multiple times, the sugar solution is heated and concentrated every other day to increase the sugar content by 5%, and then the melons are poured into the sugar solution to soak, and this operation is repeated until the concentration of th...

Embodiment 2

[0026] A production process of multi-flavor preserved pumpkin, the specific operation steps are:

[0027] (1) Material selection: choose fully mature pumpkins and wax gourds, the skin is thicker, the surface wax is thicker, and the meat contains less water;

[0028] (2) Processing: Cut the melon open, remove the seeds and peel, then cut into strips of 6cm×3cm;

[0029] (3) Hardening: soak in 0.3% calcium chloride solution for 50 minutes, remove and drain for later use;

[0030] (4) Ingredients: Glucose, fructose syrup, and maltose are used to make 50% sugar solution, add 0.3% malic acid, 7% watermelon juice and 0.01% potassium sorbate, boil the sugar solution, and soak the pumpkin grains in the sugar solution;

[0031] (5) Sugar penetration: Using the sugar penetration method for many times, the sugar solution is heated and concentrated every other day to increase the sugar content by 4%, and then the melons are poured into the sugar solution to soak, and this operation is re...

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PUM

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Abstract

The invention discloses a process for preparing multi-flavor preserved pumpkins, belonging to the field of food processing. The process is characterized by adopting the following processing flows: material selection, peeling, slicing, sun-curing, steaming, re-sun-curing and packaging. The process has the beneficial effects that the products are uniform in color, are transparent, are sweet, sour and tasty, have agreeable sweetness and have the original flavors of pumpkins; the products not only are tasty and rich in nutrients but also are beneficial to protecting the gastric mucosa and helping digestion, have special curative effects on prevention and control of diabetes mellitus and reduction of blood sugar, and are convenient to eat; the process is simple to operate.

Description

technical field [0001] The invention relates to a food processing method, in particular to a production process of multi-flavor preserved pumpkin. Background technique [0002] Pumpkin, also known as pumpkin, pumpkin, winter squash, pumpkin, is oblate, pot-shaped, cylindrical, etc., with longitudinal grooves and bulges on the surface, smooth or tumor-like protrusions. The skin is orange-yellow to orange-red. The fruit stalk has grooves, the melon pedicle expands into a trumpet shape, and its seeds are oval or oval. Pumpkin is a vegetable with high nutritional value. Its content of calcium, iron, and carotene is very high. It has the functions of detoxification, protecting liver and kidney, protecting gastric mucosa, helping digestion, and eliminating carcinogens. [0003] Scientific research shows that: pumpkin contains vitamins and pectin, which can bind and eliminate bacterial toxins and other harmful substances in the body, such as lead, mercury and radioactive elements...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 陶峰
Owner 陶峰