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Making method of preserved waxberries

A production method and candied fruit technology, applied in confectionary, confectionary industry, food science, etc., can solve the problems of high sugar content, which is not conducive to human health, achieve low sugar content, shorten the pickling cycle, and maintain integrity Effect

Pending Publication Date: 2022-04-22
广西凭祥汇隆食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It uses white granulated sugar as glycogen to sugar-coat waxberry, which contains extremely high sugar content, which is not conducive to human health

Method used

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  • Making method of preserved waxberries

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A preparation method of red bayberry preserves, comprising the following preparation steps:

[0025] (1) Get 7-8 minutes of cooked fresh red bayberry, clean it, air-dry it, add salt with 18% weight of red bayberry, seal and pickle for 7 days, and obtain red bayberry salt base;

[0026] (2) washing the red bayberry salt base in running water for 6 hours to desalinate, drying the surface of the red bayberry salt base to obtain the red bayberry salt base;

[0027] (3) Put the pickling liquid in the vacuum pressurized impregnation equipment, adjust the temperature to 35°C, add the bayberry salted base according to the solid-liquid ratio of bayberry pickled base to pickled liquid is 1g: 3mL, vacuum 5KPa, maintain for 2min, and recover in 3s To normal pressure, then pressurized to 150KPa, maintained for 3min, reduced to normal pressure for 60s, repeated vacuuming, returning to normal pressure, pressurization, and decompression twice to obtain pickled red bayberry;

[0028] (...

Embodiment 2

[0031] A preparation method of red bayberry preserves, comprising the following preparation steps:

[0032] (1) Get 7-8 minutes of cooked fresh red bayberry, clean it, air-dry it, add salt with 12% weight of red bayberry, seal and pickle for 5 days, and obtain red bayberry salt base;

[0033] (2) washing the red bayberry salt base in running water for 5 hours to desalinate, drying the surface of the red bayberry salt base to obtain the red bayberry salt base;

[0034] (3) Put the pickling liquid in the vacuum pressurized impregnation equipment, adjust the temperature to 45°C, add the bayberry salted base according to the solid-liquid ratio of bayberry pickled base to pickled liquid is 1g: 6mL, vacuum 10KPa, maintain for 3min, and recover in 5s To normal pressure, then pressurized to 120KPa, maintained for 2min, reduced to normal pressure for 50s, repeated vacuuming, returning to normal pressure, pressurization, and decompression 3 times to obtain pickled red bayberry;

[0035...

Embodiment 3

[0038] A preparation method of red bayberry preserves, comprising the following preparation steps:

[0039] (1) Get 7-8 points of cooked fresh red bayberry, clean it, air-dry it, add salt with 15% weight of red bayberry, seal and pickle for 6 days, and obtain red bayberry salt base;

[0040] (2) washing the red bayberry salt base in running water for 6 hours to desalinate, drying the surface of the red bayberry salt base to obtain the red bayberry salt base;

[0041] (3) Put the pickling liquid in the vacuum pressurized impregnation equipment, adjust the temperature to 40°C, add the bayberry salted base according to the solid-liquid ratio of bayberry pickled base to pickled liquid: 1g: 5mL, vacuum 6KPa, maintain for 3min, and recover after 4s To normal pressure, then pressurized to 130KPa, maintained for 2min, reduced to normal pressure for 55s, repeated vacuuming, returning to normal pressure, pressurization, and decompression 3 times to obtain pickled red bayberry;

[0042]...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of preserved waxberries, which comprises the following preparation steps: (1) cleaning waxberries, air-drying, adding salt accounting for 13-18% of the weight of the waxberries, and sealing and pickling for 5-7 days to obtain salted waxberry blanks; (2) washing and desalting the salted waxberry blanks, and drying the surfaces of the salted waxberry blanks to obtain salted waxberry blanks; (3) putting the pickling liquid into impregnation equipment, putting the waxberry pickling blanks, vacuumizing below 10KPa, maintaining for 2-3 minutes, restoring to normal pressure, then pressurizing to 120-150KPa, maintaining for 2-3 minutes, reducing to normal pressure, and repeating vacuumizing, restoring to normal pressure, pressurizing and reducing pressure for 2-3 times to obtain pickled waxberries; and (4) drying the pickled waxberries to obtain the preserved waxberries. The prepared preserved waxberries are low in sugar content, fresh and cool in taste, sour, sweet and delicious, and the tissue form of the waxberries can be well kept.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of red bayberry preserves. Background technique [0002] Myrica rubra belongs to Magnolia, Myricaceae, and myrica rubra is an evergreen tree, also known as Shengshengmei, Baidimei, Shumei, which has high medicinal and edible value. It is widely used in East China, Hunan, Guangdong, Guangxi, Guizhou and other regions. Both are distributed. The sugar content of bayberry pulp is 12%-13%, the acid content is 0.5%-1.1%, and it is rich in cellulose, mineral elements, vitamins, a certain amount of protein, fat, pectin and 8 kinds of amino acids that are beneficial to the human body , the content of calcium, phosphorus and iron in its fruit is more than 10 times higher than that of other fruits. Waxberry fruit contains glucose, fructose, citric acid, malic acid, oxalic acid, lactic acid and waxy etc.; Contains monoglucoside and a small amount of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42
CPCA23G3/48A23G3/42A23V2002/00A23V2250/6422A23V2250/642A23V2250/254A23V2250/214
Inventor 任翠真任思防
Owner 广西凭祥汇隆食品有限公司
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