Processing method for preserved hovenia dulcis fruit

Abstract

The invention discloses a processing method for preserved hovenia dulcis fruit. The method comprises the following steps: preparing hovenia dulcis as a raw material, performing salting, performing brittleness-keeping and hardening, performing color-protecting treatment, pre-boiling, boiling with sugar, performing sugar-soaking, drying, performing grading and packaging, and the like to obtain the preserved hovenia dulcis fruit. According to the method, the hovenia dulcis is salted, so that the hovenia dulcis is compact in tissue, the cell permeability of the hovenia dulcis is changed, and the sugar can seep into the hovenia dulcis; the hovenia dulcis is subjected to brittleness-keeping, hardening and color-protecting treatment, so that the preserved hovenia dulcis fruit is delicious in taste and stable in color and luster, and has the effects of relaxing bowels, relaxing tendons, activating collaterals, dispelling alcohol effects, calming nerves 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 chicken feet pear. Background technique

[0002] Chicken claw pear, also known as Linqinli jujube, Longevity fruit, etc., is a woody plant of the Rhamnaceae genus Hovenia. The fruit matures in October every year. The fruit belongs to the berry. The flesh is earthy yellow, the peel is thin and brown, and the flesh is edible. , the flavor is sweet. Chicken claw pears are rich in glucose, fructose, potassium nitrate, peroxidase and other substances. "Supplements to Materia Medica" records: "Quenches thirst and relieves restlessness, removes heat on the diaphragm, moisturizes the five internal organs, facilitates defecation, and has the same effect as honey." Chicken claw pear has medical value and can treat many diseases. Regular consumption has the effects of sobering up and calming the nerves, promoting bowel movements, relaxing tendons ...

Examples

Embodiment 1

[0017] A kind of processing method of chicken feet pear preserves, is characterized in that, adopts following steps:

[0018] A. Prepare materials: pick out the impurities of the chicken feet pear, remove the rotten parts, diseases and insect pests, after cleaning, cut into 1cm thick chicken feet pear slices, and set aside;

[0019] B, salting: get 10kg of cleaned chicken feet pear slices and put them into 10% saline solution, soak for 6 hours, improve the internal tissue structure of chicken feet pears, and increase the amount of sugar solution entering the inside of chicken feet pears;

[0020] C. Pulp hardening: Take out the salted chicken feet pear slices, filter them dry, put them in 0.1% edible calcium chloride solution and soak them for 5 hours, so as to improve the taste of chicken feet pears;

[0021] D, color protection treatment: remove the hardened chicken feet pear slices, filter and dry them, put them in 0.1% citric acid solution, and soak for 4 hours to stabiliz...

Embodiment 2

[0028] A kind of processing method of chicken feet pear preserves, is characterized in that, adopts following steps:

[0029] A. Preparation: Pick out the impurities of the chicken feet pears, remove the rotten parts, diseases and insect pests, after cleaning, cut into 1.5cm thick chicken feet pear slices, and set aside;

[0030] B. Salt pickling: put 8 kg of washed chicken feet pear slices and 2 kg of kiwi fruit slices into 11% saline solution, soak for 5 hours, improve the internal tissue structure of chicken feet pears, and increase the sugar liquid entering the inside of chicken feet pears quantity;

[0031] C. Pulp hardening: take out the salted chicken feet pear slices and kiwi fruit slices, filter and dry them, put them into 0.12% edible calcium chloride solution and soak them for 4 hours to improve the taste of chicken feet pears;

[0032] D, color protection treatment: take out the hardened chicken feet pear slices and kiwi fruit slices, filter and dry them, put them...

Embodiment 3

[0039] A kind of processing method of chicken feet pear preserves, is characterized in that, adopts following steps:

[0040] A. Prepare materials: pick out the impurities of the chicken feet pear, remove the rotten parts, diseases and insect pests, after cleaning, cut into 1-2cm thick chicken feet pear slices, and set aside;

[0041] B. Salt pickling: put 7 kg of cleaned chicken feet pear slices and 3 kg of fig slices into 12% saline solution, soak for 4 hours, improve the internal tissue structure of chicken feet pears, and increase the amount of sugar liquid entering the inside of chicken feet pears ;

[0042] C. Pulp hardening: Take out the salted chicken feet pear slices, filter them dry, put them into 0.15% edible calcium chloride solution and soak them for 3 hours to improve the taste of chicken feet pears;

[0043] D, color protection treatment: remove the hardened chicken feet pear slices, filter and dry, put them in 0.2% citric acid solution, soak for 2 hours, so th...

technical field

[0001] The invention relates to a processing method of preserved fruit, in particular to a processing method of preserved chicken feet pear. Background technique

[0002] Chicken claw pear, also known as Linqinli jujube, Longevity fruit, etc., is a woody plant of the Rhamnaceae genus Hovenia. The fruit matures in October every year. The fruit belongs to the berry. The flesh is earthy yellow, the peel is thin and brown, and the flesh is edible. , the flavor is sweet. Chicken claw pears are rich in glucose, fructose, potassium nitrate, peroxidase and other substances. "Supplements to Materia Medica" records: "Quenches thirst and relieves restlessness, removes heat on the diaphragm, moisturizes the five internal organs, facilitates defecation, and has the same effect as honey." Chicken claw pear has medical value and can treat many diseases. Regular consumption has the effects of sobering up and calming the nerves, promoting bowel movements, relaxing tendons ...

Examples

Embodiment 1

[0017] A kind of processing method of chicken feet pear preserves, is characterized in that, adopts following steps:

[0018] A. Prepare materials: pick out the impurities of the chicken feet pear, remove the rotten parts, diseases and insect pests, after cleaning, cut into 1cm thick chicken feet pear slices, and set aside;

[0019] B, salting: get 10kg of cleaned chicken feet pear slices and put them into 10% saline solution, soak for 6 hours, improve the internal tissue structure of chicken feet pears, and increase the amount of sugar solution entering the inside of chicken feet pears;

[0020] C. Pulp hardening: Take out the salted chicken feet pear slices, filter them dry, put them in 0.1% edible calcium chloride solution and soak them for 5 hours, so as to improve the taste of chicken feet pears;

[0021] D, color protection treatment: remove the hardened chicken feet pear slices, filter and dry them, put them in 0.1% citric acid solution, and soak for 4 hours to stabiliz...

Embodiment 2

[0028] A kind of processing method of chicken feet pear preserves, is characterized in that, adopts following steps:

[0029] A. Preparation: Pick out the impurities of the chicken feet pears, remove the rotten parts, diseases and insect pests, after cleaning, cut into 1.5cm thick chicken feet pear slices, and set aside;

[0030] B. Salt pickling: put 8 kg of washed chicken feet pear slices and 2 kg of kiwi fruit slices into 11% saline solution, soak for 5 hours, improve the internal tissue structure of chicken feet pears, and increase the sugar liquid entering the inside of chicken feet pears quantity;

[0031] C. Pulp hardening: take out the salted chicken feet pear slices and kiwi fruit slices, filter and dry them, put them into 0.12% edible calcium chloride solution and soak them for 4 hours to improve the taste of chicken feet pears;

[0032] D, color protection treatment: take out the hardened chicken feet pear slices and kiwi fruit slices, filter and dry them, put them...

Embodiment 3

[0039] A kind of processing method of chicken feet pear preserves, is characterized in that, adopts following steps:

[0040] A. Prepare materials: pick out the impurities of the chicken feet pear, remove the rotten parts, diseases and insect pests, after cleaning, cut into 1-2cm thick chicken feet pear slices, and set aside;

[0041] B. Salt pickling: put 7 kg of cleaned chicken feet pear slices and 3 kg of fig slices into 12% saline solution, soak for 4 hours, improve the internal tissue structure of chicken feet pears, and increase the amount of sugar liquid entering the inside of chicken feet pears ;

[0042] C. Pulp hardening: Take out the salted chicken feet pear slices, filter them dry, put them into 0.15% edible calcium chloride solution and soak them for 3 hours to improve the taste of chicken feet pears;

[0043] D, color protection treatment: remove the hardened chicken feet pear slices, filter and dry, put them in 0.2% citric acid solution, soak for 2 hours, so th...