Making method of peking flowering crab candied fruits

Abstract

The invention discloses a preparation method of peking flowering crab candied fruits, and belongs to a preparation method of candied fruits. The invention aims to provide the preparation method of candied fruits, which is short in sugar permeating time, uniform in sugar permeation, free from color brown stain, few in nutrition losses, and complete in fruit shapes. The preparation method comprises the following steps: a cleaning step: cleaning pears on which dry sulphitation is performed; a color protecting step: immersing pear pieces into color protecting liquid for precooking, and then cooling the precooked pear pieces; a sugar permeating step: respectively immersing the pear pieces on which the color protection is performed in a first sugar permeating solution, a second sugar permeating solution and a third sugar permeating solution for sequentially performing vacuum heat sugar permeation, vacuum cold sugar permeation, and constant-pressure cold sugar permeation; and a drying step: drip washing the pear pieces on which sugar permeation is performed with clean water, and then drying the washed pear pieces by baking. The preparation method disclosed by the invention can improve the processing efficiency and the product quality, and reserve the style of traditional candied fruits. The candied fruits prepared by the preparation method disclosed by the invention are plump and smooth in shape, are fresh and transparent in color, are uniform in sugar distribution, are moderate in sour and sweet, are delicious to eat, are moderate in soft and hard degrees, are strong in the taste of original fruits, and are rich in nutrition.

Description

technical field [0001] The invention relates to a method for preparing preserved fruit, in particular to a method for preparing preserved crabapple fruit, which belongs to a method for preparing snack food. Background technique [0002] Begonia is also called eight-lens crabapple, red crabapple, etc. Different regions have different names. Begonia tastes sweet and slightly sour; sweet can slow down the middle, sour can reduce astringency, and has the function of astringent, stopping diarrhea and stopping dysentery. It can treat diarrhea, diarrhea, loose stool and other diseases. Begonia fruit contains a large amount of nutrients necessary for the human body, such as sugars, multivitamins, organic acids, etc., which can supply nutrients to the human body, improve the body's immunity, and have high edible value. [0003] Preserved fruit is a traditional food in my country. It is deeply loved by consumers because of its soft texture, bright and crystal clear, durable and easy ...

AI Technical Summary

Problems solved by technology

The above-mentioned patent application documents belong to the vacuum high-temperature sugar infiltration process. Although it can effectively shorten the sugar infiltration time and improve the processing efficiency, it has defects such as uneven sugar infiltration (low sugar content in the core of preserved fruit), and multiple heat treatments (such as microwave infiltration) are required. sugar, microwave drying, hot air drying, etc.), it is easy to cause browning of preserved fruit and loss of nutrients

CN101595932A and CN102742711A disclose the vacuum cold osmotic sugar process, although the vacuum hot osmotic sugar process can overcome the defects of easy browning of preserved fruit, easy loss of nutrients, uneven sugar osmosis, etc., but there are deficiencies such as long osmosis time and low efficiency