Preserved waxberry fruit production method

Abstract

This invention discloses a method for preparing conserved bayberry fruit candy. The process is that the fresh bayberry fruit is poured into the boiled sugar solution, then making heat treatment until the temperature of sugar solution reaches 80-85 degree centigrade. Said method not only can destroy flesh cell to make sugar solution infiltrating into flesh but also not destroy fruit shape. The process steps are reduced. The heat treatment also has pasteurize effect which prevents fermentation and deterioration. The nutrition substance and natural pigment loss is reduced due to the process is in same sugar solution. The prepared candy has good taste and yield.

Description

technical field [0001] The present invention relates to a kind of food processing method, more specifically, relate to a kind of red bayberry fruit preserves processing method. Background technique [0002] At present, the processing method of red bayberry fruit candied fruit is to mix the fresh red bayberry fruit into test and alum in batches (its formula: 100 kilograms of fresh fruit, 8-14 kilograms of test, 0.1-0.3 kilogram of alum, enter the red development in layers, because the salt mixed with the lower layer of fruit Less, it needs to be added layer by layer from bottom to top, and a layer of salt is covered on the surface. After pickling for 5-10 days, it is taken out and dried or dried, which is called bayberry blank. Because bayberry fruit is pickled, dried, soaked in water In the processes of washing, desalination, etc., most of the original anthocyanins, nutrients and flavor substances are lost, which affects the quality of the fruit...

AI Technical Summary

Problems solved by technology

Most of the nutrients and flavor substances are lost, which affects the quality of the fruit