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A processing method of preserved plums with a mint flavor

A processing method, the technology of lotus plum, which is applied in the processing field of mint plum, can solve the problem of sticky taste buds and other problems, and achieve the effect of fresh taste, good body fluid effect, and better and richer taste

Inactive Publication Date: 2016-03-16
季桂芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Consuming a large amount of mint can cause insomnia, but eating in small doses can help sleep. Mint tastes refreshing after eating, but plums feel sticky after eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A processing method of mint and plum, including the steps:

[0039] (1) Select raw materials, pick eight mature green plums, remove diseased, pest, and mechanically damaged fruits, leaving fresh plump, slightly hardened green plums, and clean them with clean water;

[0040] (2) For green plum pickling, add green plums and edible salt into the pickling tank. For every 250kg of green plums, add 45g of edible salt, and a layer of green plums with one layer of salt, spread evenly on the surface of green plums, and marinate for 25 days. Shake it once every 2 days to fully pickle the green plum;

[0041] (3) Rinse, spray clean water on the green plum with a water gun, wash away the salt on the green plum with the water, until the salt on the green plum is reduced by 60%;

[0042] (4) Drying, evenly spread the rinsed green plums on the bamboo slips, and dry them in a ventilated place. Stir them every 3 hours until the moisture content is 25%;

[0043] (5) Boil the juice, boil the water...

Embodiment 2

[0052] A processing method of mint and plum, including the steps:

[0053] (1) Select raw materials, pick eight mature green plums, remove diseased, pest, and mechanically damaged fruits, leaving fresh plump, slightly hardened green plums, and clean them with clean water;

[0054] (2) For green plum pickling, add green plums and edible salt into the pickling tank. For every 250kg of green plums, add 50g of edible salt, and a layer of green plums with one layer of salt, spread evenly on the surface of green plums, and marinate for 25 days. Shake it once every 2 days to fully pickle the green plum;

[0055] (3) Rinse, spray clean water on the green plum with a water gun, wash away the salt on the green plum with the water, until the salt on the green plum is reduced by 60%;

[0056] (4) Drying, evenly spread the rinsed green plums on the bamboo slips, and dry them in a ventilated place. Stir them every 4 hours until the moisture content is 25%;

[0057] (5) Boil the juice, boil the water...

Embodiment 3

[0066] A processing method of mint and plum, including the steps:

[0067] (1) Select raw materials, pick eight mature green plums, remove diseased, pest, and mechanically damaged fruits, leaving fresh plump, slightly hardened green plums, and clean them with clean water;

[0068] (2) For green plum pickling, add green plums and edible salt into the pickling tank, add 60g of edible salt for every 250kg green plums, and one layer of green plums with one layer of salt, spread evenly on the surface of green plums, and marinate for 25 days. Shake it every 3 days to fully pickle the green plum;

[0069] (3) Rinse, spray clean water on the green plum with a water gun, wash away the salt on the green plum with the water, until the salt on the green plum is reduced by 60%;

[0070] (4) Drying, evenly spread the rinsed green plums on the bamboo slips, and dry them in a ventilated place. Stir them every 5 hours until the moisture content is 25%;

[0071] (5) Boil the juice, boil the water in the...

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Abstract

The invention discloses a processing method of preserved plums with a mint flavor and relates to the technical field of food processing. Green plums are processed by following seven steps: (1) selecting raw materials, (2) pickling the green plums, (3) rinsing, (4) airing, (5) boiling to prepare a liquid, (6) dipping in the liquid and (7) drying. The green plums of high quality are adopted and processed. Bamboo slips prepared from fresh bamboo are used during the step of airing so that the airing process is cleaner and the preserved plums are provided with bamboo fragrance. Mint is added into the dipping liquid, and therefore the flavor of the preserved plums is more refreshing by combination of the preserved plums and the mint, Taste of the preserved plums is better and richer by combination of cool taste and sour taste, and the preserved plums are rich in nutrition and have good effects of promoting salivation. The green plums are usually eaten freshly, unfavorable for storage and short in growth period. By processing the green plums into the preserved plums with the mint flavor, comprehensive utilization of the green plums is achieved, and economic value and nutrition value are improved. The preserved plums with the mint flavor are sweet and refreshing, are warm in nature and capable of promoting salivation, quenching thirst, promoting digestion and improving appetite, and are delicious food.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of mint plum. Background technique [0002] Greengage, also known as fruit plum and sour plum, belongs to one of the Rosaceae fruit trees. It is native to my country and is a subtropical specialty fruit in my country. Greengage is a resource for both medicine and food, which has multiple health care functions. The composition of green plum has the following characteristics: [0003] (1) Low sugar and high acid (total sugar 1.3%, total acid 6.4%), its T value (sugar-acid ratio) is 0.2, which is 1 / 72 of pear, 1 / 8 of apricot, even lower than the T value of lemon Low. Therefore, fruit plum is an excellent natural sour raw material. Natural organic acids have a variety of physiological regulation functions and are the main functional components of greengage. [0004] (2) It has a reasonable ratio of calcium to phosphorus, and its ratio is about 1:1. C...

Claims

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Application Information

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IPC IPC(8): A23G3/48
CPCA23G3/48A23G2200/14
Inventor 季桂芳
Owner 季桂芳
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