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Method for producing canned cherry in syrup

A production method and technology of cherries, which are applied in the fields of preserving fruits/vegetables with sugar, food preparation, climate change adaptation, etc., can solve the problems that cherries are not easy to store, and achieve the effect of promoting regeneration

Inactive Publication Date: 2015-11-04
王林林
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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 cherries are not easy to store, and to provide a method for making canned cherries in syrup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of canned cherry in syrup, the specific operation steps are:

[0017] A. Raw material selection: choose fruits with a transverse diameter of 1-2 cm, fresh and plump, large and thick, free from pests and diseases, rotten and damaged as raw materials;

[0018] B. Raw material processing: graded according to the size, color and maturity of the cherries, and then cleaned with water, prepared a sodium hydroxide solution with a concentration of 8% and heated to 100°C, poured the cleaned cherries, soaked for 2-3 minutes and scalded Remove the skins and quickly peel them; use a peeling machine to peel them, and wash them repeatedly with running water to remove the residual lye. The peeled cherries are protected with 3% malic acid, and the stalks are dug out. peel off the skin;

[0019] D. Pre-cooking: Pour the fruit into boiling water and cook for 10-15 minutes, add an appropriate amount of rock sugar to make it soft and not rotten;

[0020] E. Canning: C...

Embodiment 2

[0025] A preparation method of canned cherry in syrup, the specific operation steps are:

[0026] A. Raw material selection: choose fruits with a transverse diameter of 1-3 cm, fresh and plump, large and thick, free from pests, rot, and damage as raw materials; peel off the shell and core of the litchi, take the pulp, and remove the pulp Cut into small pieces and soak in 0.2% vitamin C aqueous solution for later use;

[0027] B. Raw material processing: graded according to the size, color and maturity of the cherries, and then cleaned with clean water;

[0028] D. Pre-cooking: Pour the fruit into boiling water and cook for 7-8 minutes to make it soft and not rotten;

[0029] E. Canning: Canning the cherries according to their size and color. First prepare syrup with a concentration of 35% with boiling water, add lychee pulp, and then add 0.06% vitamin C to protect the color and freshness. The canned syrup should submerge the pulp , otherwise the pulp exposed to the liquid su...

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Abstract

The invention discloses a method for producing canned cherry in syrup and belongs to the field of food processing. The method for producing the canned cherry in syrup is characterized by comprising processing technological processes of raw material selection, raw material processing, pre-cooking, canning, exhausting and sealing, sterilization, cooling and product finishing. The method for producing the canned cherry in syrup has the advantages that the product produced by means of the method is red, pulp is neither too hard nor too soft and has unique cherry flavor, juice is sweet as honey, and the canned cherry in syrup is an excellent cool and refreshing thirst-quenching product, facilitates promotion of the regeneration effect of hemoglobin, has a function of regulating middle energizer and benefiting spleen, has better treating effects of regulating qi, activating blood, calming the liver and removing heat and has the effects of regulating middle energizer, tonifying qi, dispelling wind and eliminating dampness.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for making canned cherries in syrup. Background technique [0002] Cherry, also known as Wedge Jingtao and Cherry, is a general term for plants of the genus Prunus. The fruit can be eaten as a fruit. The fruit period is in May, and it is bright red. The flowers are like rosy clouds, and the fruit is like coral. It is a precious fruit tree. The cherry fruit is bright in color, crystal clear and beautiful, red like agate, yellow like creamy fat; those with dark red skin are called "Zhu Ying", those with yellow skin are called "Wax Sakura", those with small and red fruit are called "Sakura Pearl", and the color is purple. Those with macula are called "Purple Sakura". Among them, wax cherry flavor is the sweetest. Cherries are particularly rich in nutrients, rich in sugar, protein, vitamins and calcium, iron, phosphorus, potassium and other elements. [0003] Traditional Chine...

Claims

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Application Information

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IPC IPC(8): A23B7/08A23L1/212A23L19/00
CPCY02A40/90
Inventor 王林林
Owner 王林林
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