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Making process for sugared green plum

A technology for making green plums, which is applied in the confectionary industry, confectionery, food science, etc., can solve the problems of bad taste of green plums, achieve the effects of simple process, lower uric acid, and easy operation

Inactive Publication Date: 2016-08-31
韩玉逍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to address the deficiencies in the prior art and provide a process for making candied greengage to solve the problem that the greengage produced by the original process has a bad taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The ingredients are as follows: 65 parts of green plum fruit, 5 parts of table salt, 30 parts of white sugar, 5 parts of nuciferine, 3 parts of cassia seed, 2 parts of matcha powder, 5 parts of Puer tea, 1 part of xylooligosaccharide, 2 parts of licorice powder, lily Powder 2 parts.

[0020] Raw material acquisition: The green plums are 80% mature, and the raw materials are fresh and free from rot, pests and diseases, and pollution-free.

[0021] Cleaning: After passing the inspection, the raw materials are washed by a stainless steel plum washing machine and washed with water to clean foreign matter, plum leaves, and plums.

[0022] Grading and fruit selection: the cleaned greengage is graded with a stainless steel grader (divided into 3L, 2L, L, 3 grades).

[0023] Peeling: Transport the graded greengage to a stainless steel peeling machine for about 5 minutes and add 4% of edible salt to the peeling, then soak in water in the pickling pool until the plums are soften...

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PUM

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Abstract

The invention discloses a making process for a sugared green plum. The making process comprises the following steps: A, preparation of green plum fruit: subjecting plucked green plum fruit to cleaning, stalk removal and grading; B, skin removal and soaking; C, addition of water for dipping: gradually adding sugar in a period lasting for 25 to 35 d, carrying out overturning and stirring after addition of sugar, carrying out sugaring for two months after the weight percentage of sugar content reaches 25 to 33%, and taking the sugared green plum fruit out for airing until water content is 25 to 33%; D, stirring of an eating material; E, baking; F, sterilization and cooling; and G, granulation, packaging and low temperature refrigeration. The making process is simple and is easy to operate; and the prepared sugared green plum is not prone to deterioration and decay and has shelf life as long as 12 months.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a production process of candied greengage. Background technique [0002] Greengage is the immature fruit of the fruit tree of the genus Cherry in the family Rosaceae. It is limited to Asian countries such as China / Japan / Korea and Thailand. my country is the origin of greengage and is also the country with the widest area suitable for producing greengage in the world. Green plum is flat / sweet / sour in taste, and has the effects of promoting body fluid to quench thirst / clear liver heat / diuretic. Green plum can promote the secretion of gastric acid and gastric digestive enzymes, and has the effect of increasing gastrointestinal motility. Therefore, eating green plum can promote digestion, increase appetite, and is a good food therapy for those who lack gastric acid and feel full after eating. However, greengage is not suitable for raw food because of its high acidity. It is a processe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00
Inventor 韩玉逍
Owner 韩玉逍
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