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Preparation method of preserved lemon

A technology of preserved lemons and lemons, which is applied in cocoa, confectionery, confectionary industries, etc. It can solve the problems of lacking the natural fragrance and taste of lemons, not being able to eat too much for a long time, and affecting the health of the body. The source of bitterness, the effect of natural taste

Inactive Publication Date: 2017-04-26
许明忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the preparation process of existing preserved lemon fruit generally has more than ten steps, including steps such as soaking, candied, candied, and high-temperature drying. In more than ten steps, the nutrition of lemon decreases step by step, and the taste Not good, resulting in only sweetness without the natural fragrance and taste of lemon
In addition, sweeteners, preservatives, etc. are usually added during the production process. In order to maintain its color, pigments are also added. The above additives are more or less harmful to human health, so they should not be eaten in excess or for a long time.

Method used

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  • Preparation method of preserved lemon

Examples

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Embodiment 1

[0027] A kind of preparation method of preserved lemon fruit described in the present embodiment, comprises the following steps:

[0028] (1) Raw material pretreatment: take fresh lemons, soak them in 12% sodium chloride solution by weight for 8 minutes, and clean the skin;

[0029] (2) Bitterness removal: Put the pretreated lemons into the bitterness removal solution, soak for 15 minutes, and rinse. The bitterness removal solution consists of the following components in parts by weight: 8 parts of calcium chloride, hydrogen sulfite 3 parts of sodium, 25 parts of sodium chloride, 380 parts of water;

[0030] (3) Slicing and removing seeds: Remove the head and tail of the lemon after removing the bitterness, then cut horizontally into lemon slices with a thickness of 1.0cm, and remove the seeds;

[0031] (4) Cooking and draining: Cook the lemon slices in steam with a steam pressure of 1.2 MPa for 10 minutes, take out and drain until the moisture content is 30%, and cool to 25°...

Embodiment 2

[0035] A kind of preparation method of preserved lemon fruit described in the present embodiment, comprises the following steps:

[0036] (1) Raw material pretreatment: take fresh lemons, soak them in 10% sodium chloride solution by weight for 15 minutes, and clean the skin;

[0037] (2) Bitterness removal: put the pretreated lemons into the bitterness removal solution, soak for 10 minutes, and rinse. The bitterness removal solution consists of the following components in parts by weight: 10 parts of calcium chloride, hydrogen sulfite 5 parts of sodium, 30 parts of sodium chloride, 400 parts of water;

[0038] (3) Slicing and removing seeds: Remove the head and tail of the lemon after removing the bitterness, then cut it horizontally into lemon slices with a thickness of 1.5cm, and remove the seeds;

[0039] (4) Cooking and draining: Cook the lemon slices in steam with a steam pressure of 1.6 MPa for 12 minutes, take out and drain until the moisture content is 40%, and cool t...

Embodiment 3

[0043] A kind of preparation method of preserved lemon fruit described in the present embodiment, comprises the following steps:

[0044] (1) Raw material pretreatment: take fresh lemons, soak them in 15% sodium chloride solution by weight for 5 minutes, and clean the skin;

[0045] (2) Bitterness removal: put the pretreated lemons into the bitterness removal solution, soak for 20 minutes, and rinse. The bitterness removal solution is composed of the following components in parts by weight: 5 parts of calcium chloride, hydrogen sulfite 1 part sodium, 20 parts sodium chloride, 200 parts water;

[0046] (3) Slicing and removing seeds: Remove the head and tail of the lemon after removing the bitterness, then cut horizontally into lemon slices with a thickness of 0.8cm, and remove the seeds;

[0047] (4) Cooking and draining: Cook the lemon slices in steam with a steam pressure of 1 MPa for 8 minutes, take out and drain until the moisture content is 40%, and cool to 28°C;

[004...

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Abstract

The invention discloses a preparation method of preserved lemon. The preparation method comprises the steps of: (1) raw material pretreatment: taking a fresh lemon, conducting soaking for 5-10min to clean the peel; (2) bitterness removing: putting the pretreated lemon into bitter liquid, performing soaking for 10-20min, and then rinsing the lemon thoroughly; (3) slicing and seed removal: cutting off the head and tail of the bitterness removed lemon, then cutting the lemon horizontally into slices, and removing seeds; (4) cooking and draining: cooking the lemon slices in steam for 8-12min, then taking the slices out for draining, and performing cooling; (5) sugaring: adding sugar liquid into the cooled lemon slices to conduct sugaring for 15-20d; and (6) drying: drying the sugared lemon slices, thus obtaining preserved lemon. The preserved lemon obtained by the preparation method provided by the invention has the rich fruit aroma of lemon itslef, the preparation steps are simple, more nutritional ingredients are retained, being energy saving and environment-friendly, the preserved lemon does not use preservative, saccharin, pigment or other food additives, and has more natural taste.

Description

technical field [0001] The invention relates to the technical field of candied fruit processing technology, in particular to a preparation method of preserved lemon fruit. Background technique [0002] Lemon, which belongs to Rutaceae citrus and is an evergreen small tree, is one of the most medicinal fruits in the world. It is rich in vitamin C, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin, quinine Nitric acid, citric acid, malic acid, hesperidin, naringin, coumarin, high potassium and low sodium, etc. are very beneficial to the human body. "Compendium of Materia Medica" records that lemon has the functions of promoting body fluid, quenching thirst, and dispelling heat. Lemon juice, bitter in nature and flavor, warm, non-toxic. "Lu Chuan Materia Medica" says that lemon fruit and skin juice have the effects of soothing stagnation, invigorating the stomach, relieving pain, and treating stagnant abdominal pain without thinking about eating. Moder...

Claims

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Application Information

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IPC IPC(8): A23G3/48
CPCA23G3/48A23G2200/14
Inventor 许明忠
Owner 许明忠