Method for processing preserved phyllanthus emblica

A processing method and technology of embola, applied in the confectionery industry, confectionery, food ingredients as taste improver and other directions, can solve the problems of short storage period of fresh fruit, inconvenience to carry, bitterness of fresh fruit, etc., and achieve convenient eating and portability. , good taste effect

Inactive Publication Date: 2016-08-10
莫玉明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Emlical fruit is rich in nutrition and has medicinal functions, but the fresh fruit is bitter and difficult to eat, so people seldom eat it fresh, and the fresh fruit has a short storage period and is inconvenient to c...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: A method for processing emblica candied fruit, the specific operation steps are as follows:

[0021] 1. Select the raw material of emblica: select the fruit with a maturity of 70% to 80%, a diameter of more than 1.5 cm, thick flesh, small core, and no insects, and rinse it with clean water.

[0022] 2. Pre-cooking: According to the ratio of sodium hydroxide and water of 1:250, make a sodium hydroxide aqueous solution, then add 0.1% surfactant, pour it into a pot and heat it to about 95°C, and then pour in emblica Fruit, cook for 2 minutes and remove.

[0023] 3. Peeling: Send the fished fruit to the peeling machine immediately for peeling, rinse with cold water while peeling, wash away the sodium hydroxide solution, the cold water can immediately cool down, and in the state of flowing water, the peeling machine repeatedly washes the emblica Scrub for 3 minutes.

[0024] 4. Rinsing and re-selection: Rinse twice with tap water after peeling to remove residu...

Embodiment 2

[0030] Example 2: A method for processing emblica preserves, comprising the following specific production steps:

[0031] 1. Select the raw material of emblica: select the fruit with a maturity of 70% to 80%, a diameter of more than 1.5 cm, thick flesh, small core, and no insects, and rinse it with clean water.

[0032] 2. Pre-cooking: According to the ratio of sodium hydroxide and water of 1:250, make a sodium hydroxide aqueous solution, then add 0.1% surfactant, pour it into a pot and heat it to about 95°C, and then pour in emblica Fruit, boil for 3 minutes and remove.

[0033] 3. Peeling: Send the fished fruit to the peeling machine immediately for peeling, rinse with cold water while peeling, and wash away the sodium hydroxide solution. Under the state of running water, the peeling machine repeatedly scrubs the emblica for 4 minutes. .

[0034] 4. Rinsing and re-selection: After peeling, rinse with tap water for 3 times to remove the residual sodium hydroxide on the pe...

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Abstract

The invention discloses a method for processing preserved phyllanthus emblica, and belongs to the technical field of preserved fruit processing. The method comprises nine steps: selection of raw phyllanthus emblica materials, pre-cooking, peeling, rinsing and re-selection, soaking, salting, candying and impregnating, baking and drying in the sun, and packaging. Problems that phyllanthus emblica is bitter and astringent and is difficult to eat, short in storage period, inconvenient to carry and eat, and not easy to store are solved. The method has the beneficial effects that phyllanthus emblica is made to a preserved fruit which is a snack that people prefer; the original nutritional components in phyllanthus emblica are kept; and the preserved phyllanthus emblica is a healthy preserved fruit, which is convenient to eat and carry, and easy to store, is clean and healthy, and tastes good.

Description

technical field [0001] The invention relates to food production and processing, in particular to a method for processing candied fruit, in particular to a method for processing emblica candied fruit, which belongs to the technical field of candied fruit processing. Background technique [0002] The invention relates to food production and processing, in particular to a method for processing candied fruit, in particular to a method for processing emblica candied fruit, which belongs to the technical field of candied fruit processing. Background technique [0003] Emlical fruit, which belongs to the fruit of Phyllanthus emblica in the Euphorbiaceae family, is sweet and sour, crisp and slightly astringent, with a sweet aftertaste, so it is named emblica, also known as throat licorice, eucalyptus, oil citrus, olive Zi (Sichuan), Yunnan olive (Yunnan), etc. The product is spherical or oblate, with a diameter of 1.2-2cm. The surface is brown to dark green, with light yellow gr...

Claims

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Application Information

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IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00A23V2200/14
Inventor 莫玉明
Owner 莫玉明
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