Preparation method of dried cumquats through freezing treatment and airing

A technology of kumquat and prickly ash, which is applied in the field of food processing, can solve the problems of short shelf life, unfavorable health of consumers, and excessive sulfur content in dried fruit.

Inactive Publication Date: 2017-11-21
史占彪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, most of the dried fruits sold in the market are soaked in sugar, and some are dried after peeling and removing seeds. In order to prevent insects or mildew in dried fruits, they must be soaked in sulfur before drying, or smoked or soaked. , if it is not treated in this way, the shelf life will be very short. If it is treated, the sulfur conte

Method used

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Embodiment Construction

[0019] The present invention will be further described below in conjunction with embodiment.

[0020] Dried kumquats dried in the sun after freezing treatment, including the raw materials in the following weight proportions:

[0021] Kumquat 9.6%, Zanthoxylum bungeanum 0.02%, Licorice 0.04%

[0022] Hawthorn 0.24% Garlic 0.1%

[0023] The preparation method of sun-dried kumquat after freezing treatment:

[0024] 1 Wash 0.02kg of peppercorns, 0.04kg of licorice, and 0.24kg of hawthorn, peel 0.1kg of garlic, put them in a stainless steel pot, add 10 times the warm water to soak for 2-4 hours, then boil, boil for 2-3 hours and then cool , filter spare;

[0025] 2 Peel 9.6kg of kumquats, remove the seeds, cut into 1.5-2 cm thick slices, and then soak them in 0.5-1% light salt water for later use;

[0026] 3 Add the above 2 into 1 and boil, keep it for 10-15 minutes, turn off the heat and cool down, and let it stand at room temperature for 9 hours, then remove the kumquat slice...

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Abstract

The invention relates to a preparation method of dried cumquats through freezing treatment and airing. The preparation method comprises the following steps of removing peel and seeds from cumquats, and cutting the cumquats without the peel and the seeds into small cumquat blocks; slightly cooking the small cumquat blocks in decocted Chinese prickly ash, garlic, hay and haw cooking liquor; putting the slightly cooked cumquat blocks in a refrigerator, and performing freezing at low temperature of minus 15 to minus 20 DEG C for 24-48 hours; and taking out the frozen cumquat blocks, performing airing or baking, and then performing packaging so as to obtain finished products.

Description

technical field [0001] The invention relates to a method for preparing dried kumquats dried in the sun after freezing treatment, and belongs to the field of food processing. Background technique [0002] At present, most of the dried fruits sold in the market are soaked in sugar, and some are dried after peeling and removing seeds. In order to prevent insects or mildew in dried fruits, they must be soaked in sulfur before drying, or smoked or soaked. , if it is not treated in this way, the shelf life will be very short. If it is treated, the sulfur content in the dried fruit will exceed the standard, which is not good for the health of consumers. Moreover, more and more people like to eat low-sugar dried fruit from now on. I don't like dried fruit with high sugar content, so developing a low-sugar and sulfur-free dried fruit with a long shelf life is an important topic for scientific and technological workers. Contents of the invention [0003] The purpose of the inventio...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L33/105
CPCA23L2/04A23L33/105A23V2002/00
Inventor 史占彪
Owner 史占彪
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