Preparation method of liquor-saturated dates

A technology of drunken jujube and jujube fruit, which is applied in the field of preparation of drunken jujube, can solve the problems of uneven quality of drunken jujube products, affect the edible effect of products, and incomparable medicines, so as to avoid rot and deterioration, rich taste and improve production efficiency Effect

Inactive Publication Date: 2018-02-16
孙成俊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Drunken dates are rich in calcium and iron, which play an important role in the prevention and treatment of osteoporosis and anemia. Middle-aged and elderly people often suffer from osteoporosis during menopause, and adolescents and women who are at the peak of growth and development are prone to anemia. Wine dates are very beneficial to them. The ideal therapeutic effect is usually unmatched by drugs; drunk dates also have a good nourishing effect on people who are physically weak after illness; rutin contained in drunk dates is a substance that softens bl

Method used

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  • Preparation method of liquor-saturated dates

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1 A preparation method of drunk dates, the mass ratio of raw materials is (100g / part): 50 parts of white wine, 10 parts of pomelo peel, 4 parts of sweet-scented osmanthus, 5 parts of algal ginger, 2 parts of black plum, 1.5 parts of magnolia officinalis 30 parts in an appropriate amount of jujube; the preparation steps are as follows:

[0024] (1) Pick the jujube fruits that are in the crisp ripening period, whose peels are all red or most of them turn red, wash the peels, drain the water, and set aside;

[0025] (2) Put the magnolia bark in the sizzling coarse salt, heat it on medium heat, continue to stir fry until the surface of the magnolia bark is slightly scorched, take it out, and grind it into a coarse powder with a grinder together with pomelo peel and ginger, after 30 Mesh sieve, spare;

[0026] (3) Mix the coarse powder obtained in step (2) with sweet-scented osmanthus and black plum, add 2 / 3 of white wine, grind into a suspension, then put it in an ...

Embodiment 2

[0029] Example 2 A preparation method of drunk dates, the mass ratio of raw materials is (300g / part): 75 parts of white wine, 15 parts of pomelo peel, 8 parts of sweet-scented osmanthus, 9 parts of ginger, 5 parts of black plum, 3.5 parts of magnolia officinalis portion, 40 portions of jujube in an appropriate amount; the preparation steps are as follows:

[0030] (1) Pick the jujube fruits that are in the crisp ripening period, whose peels are all red or most of them turn red, wash the peels, drain the water, and set aside;

[0031] (2) Put Magnolia Bark in sizzling coarse salt, heat over medium heat, continue to stir fry until the surface of Magnolia Bark is slightly scorched, take it out, grind it into a coarse powder with pomelo peel and ginger, and pass through 50 Mesh sieve, spare;

[0032] (3) Mix the coarse powder obtained in step (2) with sweet-scented osmanthus and black plum, add 2 / 3 of white wine, grind into a suspension, then put it in an extraction tank, extract...

Embodiment 3

[0035] Example 3 A preparation method of drunk dates, the mass ratio of raw materials is (200g / part): 62 parts of white wine, 13 parts of pomelo peel, 6 parts of sweet-scented osmanthus, 7 parts of algal ginger, 3.5 parts of black plum, 2.5 parts of magnolia officinalis portion, 35 portions of jujube in an appropriate amount; the preparation steps are as follows:

[0036] (1) Pick the jujube fruits that are in the crisp ripening period, whose peels are all red or most of them turn red, wash the peels, drain the water, and set aside;

[0037] (2) Put the magnolia bark in the sizzling coarse salt, heat it on medium heat, continue to stir fry until the surface of the magnolia bark is slightly scorched, take it out, and grind it into a coarse powder with a grinder together with pomelo peel and ginger, after 40 Mesh sieve, spare;

[0038] (3) Mix the coarse powder obtained in step (2) with sweet-scented osmanthus and black plum, add 2 / 3 of white wine, grind into a suspension, then...

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Abstract

The invention discloses a preparation method of liquor-saturated dates. The preparation method comprises the following steps: (1) picking the dates in a crisp ripe stage, with all-red peel or with peel mostly turning red, cleaning the peels and draining; (2) putting cortex magnoliae officinalis into the stir-fried crude salt, stir-frying until a few of burned dots appear on the surface of the cortex magnoliae officinalis, pulverizing the cortex magnoliae officinalis together with shaddock peel and galangal root into crude powder by a pulverizer; (3) mixing the obtained crude powder with sweetosmanthus flower and dark plum, grinding into a suspension, extracting placing in an extraction tank for extracting, and collecting the extract liquid; (4) putting the treated dates in a dried sealingcontainer, pouring the extracted liquid obtained in the step (3) and the rest liquor into the sealing container, and sealing and soaking; (5) taking out the soaked dates and performing vacuum packaging; then, sterilizing with high-pressure steam; cooling; storing placing in a cool place. The liquor-saturated dates prepared by the method has richer mouthfeel while fully maintaining original flavorof the dates; the liquor for soaking contains a plurality of vegetable antibacterial components and thus can effectively prolong the storage period of the liquor-saturated dates.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of drunk dates. Background technique [0002] Jujube is the dry and mature fruit of Rhamnaceae, and it is also known as the five ancient Chinese fruits together with peaches, plums, chestnuts and apricots. Jujube fruit is rich in nutrients. Jujube fruit contains more than 1 times the sugar content of ordinary fruits. The total sugar content is mainly reducing sugar. The sugars contained are mainly glucose and fructose. sugars and galactose etc. [0003] Jujube contains about 75% carbohydrates, 3.3% protein and 5% to 7% polysaccharides. Jujube is rich in VA, VB3, VB2, VC, VE, VP and niacin, especially rich in VC. The VC content in fresh jujube can reach 540-972mg / 100g pulp, which is 70-100 times higher than that of apple, dozens of times higher than that of pear, 7-10 times higher than that of citrus, and even higher than that of Chinese kiwi fruit...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 孙成俊
Owner 孙成俊
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