Method for preparing spicy plums from salt-treated raw green plums

A technology of spicy plum and green plum, applied in application, preservation of fruits/vegetables with sugar, food preservation, etc., can solve the problems of excessive crispness and color preservation agents, single taste, lack of original fruit flavor, etc., and the preparation time is reached. Short, flavorful, satisfying effect

Inactive Publication Date: 2018-06-19
吴亚军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The plums sold in the market now have a single taste, and the flavor of the original fruit is seriously lacking. The main problem is that in order to preserve the raw materials, the manufacturers often add too much brittleness-preserving agent and color-preserving agent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Choose six or seven mature fresh fruits with light yellow skin and no pests and diseases as raw materials, then remove residual and rotten fruits, grade them with a drum classifier, and finally wash them with clean water. Pickle the cleaned greengage with salt for 50 days. The pickling process is based on one layer of greengage and one layer of salt, and the thickness of the greengage layer is not more than 30cm. The weight of each layer of salt is 10% of the weight of the greengage. After dissolving, add table salt again, and the weight of adding table salt at every turn is 2% of greengage weight, until table salt dissolution concentration is 26 Baume degree. Pick up the marinated green plums and drain the water, then spread the green plums evenly on the drying equipment to dry, the thickness should not exceed 3 cm, when the plum fruit is 60% dry, turn the plum fruit once, and then turn it every 2 days , until the water content of the plum germ is 15%. Soak the dried ...

Embodiment 2

[0025] Choose six or seven mature fresh fruits with light yellow skin and no pests and diseases as raw materials, then remove residual and rotten fruits, grade them with a drum classifier, and finally wash them with clean water. Pickle the cleaned greengage with salt for 55 days. The pickling process is based on one layer of greengage and one layer of salt, and the thickness of the greengage layer is not more than 30cm. The weight of each layer of salt is 10% of the weight of the greengage. After dissolving, add table salt again, and the weight of adding table salt at every turn is 2% of greengage weight, until table salt dissolution concentration is 26 Baume degree. Pick up the marinated green plums and drain the water, then spread the green plums evenly on the drying equipment to dry, the thickness should not exceed 3 cm, when the plum fruit is 60% dry, turn the plum fruit once, and then turn it every 2 days , until the plum germ water content is 16%. Soak the dried plum ge...

Embodiment 3

[0027] Choose six or seven mature fresh fruits with light yellow skin and no pests and diseases as raw materials, then remove residual and rotten fruits, grade them with a drum classifier, and finally wash them with clean water. Pickle the cleaned greengage with salt for 60 days, wherein the pickling process is based on one layer of greengage and one layer of salt, and the thickness of the greengage layer is not more than 30cm, and the weight of each layer of salt is 10% of the weight of the greengage. After dissolving, add table salt again, and the weight of adding table salt at every turn is 2% of greengage weight, until table salt dissolution concentration is 26 Baume degree. Pick up the marinated green plums and drain the water, then spread the green plums evenly on the drying equipment to dry, the thickness should not exceed 3 cm, when the plum fruit is 60% dry, turn the plum fruit once, and then turn it every 2 days , until the water content of the plum germ is 18%. Soa...

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Abstract

The invention provides a method for preparing spicy plums from salt-treated raw green plums. The method comprises the following steps: material selection, pickling, drying in the sun, rinsing, dryingin the sun, soaking, and drying in the sun. According to the invention, through the techniques of pickling with salt, drying in the sun (or in the oven), addition of different capsicum components andthe like, preparation time is short, and the prepared spicy plums can maximally preserve the original nutritional components of green plums, is rich in raw green plum flavor, has good taste, meets thedemands of a population fond of spicy taste, and whets the appetite of people.

Description

technical field [0001] The invention relates to a method for preparing spicy plums, in particular to a method for preparing spicy plums from green plum salt embryos. Background technique [0002] At present, there are many ways to make preserved fruits with green plums, among which Cantonese-style preserved fruits are the main ones. The plums sold in the market now have a single taste, and the original fruit flavor is seriously lacking. The main problem is that the manufacturers often add excessive crispness-preserving agents and color-protecting agents in order to preserve the raw materials. And the longer the time of the pickling process, the original nutritional labeling of greengage will be seriously lost. Contents of the invention [0003] The present invention aims to solve the above problems, and provides a method for making spicy plums from greengage salt embryos, which can retain the original nutritional components of greengage to the greatest extent, and the pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23B7/08A23B7/157
CPCA23B7/02A23B7/08A23B7/157Y02A40/90
Inventor 吴亚军
Owner 吴亚军
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