Making method of sugar-soaked cydonia oblonga fruits

A production method and technology of quinces, applied in confectionery, confectionary industry, food science, etc., can solve the problems of difficult storage of quinces, and achieve a slightly yellow color, sweet and not greasy taste, crisp, tender and juicy texture Effect

Inactive Publication Date: 2016-11-16
张建新
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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 solve the problem that quinces are not easy to store, and to provide a method for making candied quinces

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of candied quinces, the specific operation steps are:

[0018] ① Material selection: use quinces with high sugar content, hard tissue, fresh and uniform individual size as raw materials;

[0019] ② Cleaning: Soak the selected quinces in rice washing water for 45 minutes, then wash off the sediment and impurities on the skin, and drain for later use;

[0020] ③ Peeling: Use a knife to cut off the two ends of the quince, then cut off the surrounding skin, cut it in half, and then soak it in clean water to protect the color;

[0021] ④Boiling: Put the peeled quinces in boiling water and boil them, pick them up and put them in clean water, soak them for 5-7 hours, then pick them up and drain them for later use;

[0022] ⑤ Sugaring: First add 12 kg of xylitol to 20 kg of clear water to dissolve, then pour it into the soaked quinces, and put them together in the tank for sugaring. After 18 hours of sugaring, remove it and add the drained sugar solution ...

Embodiment 2

[0027] A preparation method of candied quinces, the specific operation steps are:

[0028] ① Material selection: use quinces with high sugar content, hard tissue, fresh and uniform individual size as raw materials;

[0029] ②Cleaning: Soak the selected quinces in warm water for 25 minutes, then wash off the sediment and impurities on the skin, and drain for later use;

[0030] ③ Peeling: Use a knife to cut off the two ends of the quince, then cut off the surrounding skin, cut it in half, and then soak it in clean water to protect the color;

[0031] ④Boiling: Put the peeled quinces in boiling water and boil them, pick them up and put them in clean water, soak them for 12 hours, then pick them up and drain the water for later use;

[0032] ⑤ Sugaring: First add 10 kg of maltose to 15 kg of clear water to dissolve, then pour it into the soaked quinces, and put them together in the tank for sugaring. After 20 hours of sugaring, take out the sugar solution and add brown sugar 3 ...

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PUM

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Abstract

The invention discloses a preparation method of candied quinces, which belongs to the field of food processing. It is characterized in that it adopts a processing process of material selection—cleaning—peeling—boiling—soaking—sugar staining—sugar boiling—cooling—packaging—finished product. Beneficial effects: the product of the present invention is yellowish in color, crystal clear and transparent, sweet and palatable, crisp and juicy in texture, sweet and not greasy in taste, and has the fragrance and sweet flavor of quince. This product is beneficial to improve human metabolism and is rich in various vitamins , has the effects of relaxing tendons and activating collaterals, warming the middle and lowering qi, removing dryness and quenching thirst, and lowering blood pressure.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of candied quinces. Background technique [0002] Quince, also known as wedge hawthorn, mantan, etc., is the fruit of the quince tree of the genus Quince in the Rosaceae family. It is sweet, sour, and warm in nature. "Ben Cao Tu Jing" records: "Treat the food accumulated in the chest and diaphragm, remove the vinegar water, and quench the thirst. If you want to lie down and eat one or two pieces, you can go to bed. It is suitable for both raw and cooked." Chinese medicine believes that quinces are warm in nature and non-toxic, and have dampness Relieving heat, relaxing tendons and activating collaterals, digesting food and treating heatstroke, vomiting and diarrhea, abdominal distension, joint pain, cramps, indigestion and other diseases. The fruit has a strong aroma and contains a variety of nutrients. The dry matter content is 15.5-23.9%, the sugar content is 8-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/48
CPCA23G3/48A23G3/364
Inventor 张建新高翔
Owner 张建新
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