A kind of production technology of fresh-keeping bayberry candied fruit

Abstract

The invention relates to a production process of fresh-keeping preserved bayberries and belongs to the field of processing of fruit type non-staple food. The production process of the fresh-keeping preserved bayberries, provided by the invention, has the benefits that the damage to fresh bayberries in the processing process is reduced, the immersion rate and the immersion speed of sugar and seasonings are improved, the consumption of the sugar and the seasonings are reduced, and the distribution and the blending of the sugar and the seasonings in the bayberries can be more uniform; the shape of the bayberries and the mouth feeling and the nutritional ingredient of the fresh bayberries can also be effectively kept; the bonding among all the preserved bayberries can also be prevented, so that the palatability of the preserved bayberries is improved.

Description

technical field [0001] The invention relates to a production process of fresh-keeping bayberry candied fruit, which belongs to the field of fruit non-staple food processing. Background technique [0002] Candied fruit is a traditional Han food with national characteristics and has a history of more than 2,000 years. In the book "Wuyue Spring and Autumn" written by Zhao Hua, a native of the Eastern Han Dynasty, there is a record that "Yue rewarded Wu Zengfeng with sweet honey pills (wooden party).". This is the earliest written record about candied fruit in China. In the Tang and Song Dynasties, due to the development of agricultural production, especially the development of fruit, beekeeping, and sugar industry, the processing of candied fruit has been greatly developed, and a complete set of processing technology such as "fried, brewed, exposed, and grits" has been formed. Thereby greatly increasing the products and varieties of candied food, becoming a kind of "honey fri...

AI Technical Summary

Problems solved by technology

[0003] The kind of candied fruit is various, and wherein candied red bayberry has good mouthfeel, and audience is big, the advantage of suitable for all ages, and fresh red bayberry is comparatively fragile, and the production process of existing candied red bayberry has very big damage to fresh red bayberry; And In the production process, the taste is uneven, the sweetness and seasoning taste are too heavy, covering the taste of red bayberry itself, and the consumption of sugar and seasoning is relatively large in the processing process. Several processes need to be heated, which will destroy the shape of bayberry, deteriorate the taste of bayberry, and destroy the nutritional content of bayberry. The processed bayberry candied can hardly retain the shape of bayberry and the taste of fresh bayberry, and bayberry candied is very easy to each other. bond

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