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Processing method of Chinese cherry preserved fruit

A processing method and technology of cherries, applied in the confectionery industry, the function of food ingredients, confectionery, etc.

Inactive Publication Date: 2018-12-21
余芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, most preserved fruits are homemade and practical, and there is no large-scale production and processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A processing method for preserved cherries, characterized in that the following steps are adopted:

[0016] A. Material preparation: pick up the cherries to remove impurities, remove rotten parts, parts of diseases and insect pests, and clean them;

[0017] B. Salting: Put the cleaned cherries into 10-12% fresh water solution and soak for 2 hours;

[0018] C. Sugar marinating: take out the cherries, filter them dry, pour 2:1 white sugar after removing the stalks, and then add 5:1 honey for the second marinating. The duration is half an hour, and the cherries melt into water;

[0019] D. High temperature heating: use open heating method, 125°C, for 4 minutes;

[0020] E, secondary heating: pour out the resulting solution and repeat step D, and stir;

[0021] F. Drying: Put the cherries on a baking tray and put them in a drying room or oven to dry at a temperature of 4-5°C for 1 hour;

[0022] G. Grading and packaging: the dried cherries are graded and packed in food-g...

Embodiment 2

[0024] A processing method for preserved cherries, characterized in that the following steps are adopted:

[0025] A. Material preparation: pick up the cherries to remove impurities, remove rotten parts, parts of diseases and insect pests, and clean them;

[0026] B. Salting: Put the cleaned cherries into 8-10% light saline solution (add acacia flower to the solution) and soak for 3 hours;

[0027] C. Sugar marinating: Take out the cherries, filter them dry, pour 4:3 white sugar for the second marinating after removing the stalks, the duration is half an hour, and the cherries melt into water;

[0028] D. High temperature heating: use open heating method, 125°C, for 4 minutes;

[0029] E, secondary heating: pour out the resulting solution and repeat step D to stir;

[0030] F. Drying: Put the cherries on a baking tray and put them in a drying room or oven to dry at a temperature of 4-5°C for 1 hour;

[0031] G. Grading and packaging: the dried cherries are graded and packed...

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PUM

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Abstract

The invention discloses a processing method of Chinese cherry preserved fruit. The method takes Chinese cherry as a raw material, and comprises the following processing steps of material preparation,salting, sugar soaking, high temperature heating, secondary heating, drying and graded packaging and the like. By adopting the method, the Chinese cherry is salted, so that the tissues become compact,the permeability of Chinese cherry cells is changed, and permeation of sugar into the Chinese cherry is facilitated. Thus, the Chinese cherry preserved fruit is fresh and delicious in taste, is stable in color and luster, and has the effects of preventing and treating measles, resisting anemia, relieving rheumatic pains, inducing astringency and relieving pain and the like.

Description

technical field [0001] The invention relates to a processing method of preserved fruit, in particular to a processing method of preserved cherry fruit. Background technique [0002] Cherry, Cherry is a transliteration of the English word cherry, also known as cherry, Hantao, Jingtao, etc. They are literally translated as "cherry" in Taiwan, Guangdong and Hong Kong. It is the earliest arbor fruit on the market, known as "the first branch of all kinds of fruits". The fruit is rich in nutrition, high in iron content, can promote the regeneration of hemoglobin, and has a certain tonic effect on anemia patients. The fruit is warm in nature and sweet in taste, and has the effects of regulating the middle and benefiting the spleen, regulating qi and activating blood, calming the liver and dispelling heat. Nowadays, preserved fruit is mostly homemade and practical, and there is no large-scale production and processing. Contents of the invention [0003] The technical problem to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/48A23G3/362A23G3/364A23V2002/00A23V2200/30
Inventor 余芳周静
Owner 余芳
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