CN101061822A - Low-suger preserved chayote and the method of producing the same - Google Patents
Low-suger preserved chayote and the method of producing the same Download PDFInfo
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- CN101061822A CN101061822A CNA2006100488928A CN200610048892A CN101061822A CN 101061822 A CN101061822 A CN 101061822A CN A2006100488928 A CNA2006100488928 A CN A2006100488928A CN 200610048892 A CN200610048892 A CN 200610048892A CN 101061822 A CN101061822 A CN 101061822A
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Abstract
The invention discloses a preparing method of low sugar finger citron preserved melon, which comprises the following steps: proceeding hardening treatment; allocating CaCl2 water solution; cutting the finger citron melon; soaking for 8-12 h; putting into boiling water; boiling for 5-15 min; displaying translucent state; allocating sugar juice; boiling; decanting into the finger citron melon; soaking for 24-48 h; filtering out sugar juice; adding 5% sugar into sugar juice; boiling; decanting into the finger citron melon; boiling for 5-10 min; soaking with sugar juice for 24-48 h again; repeating for 2 times until the melon soaked completely; making the total sugar less than 55%; drying to water content at 18-23%; checking; packing; entering into warehouse. This invention possesses good taste, which is a delicious food with hygienic action.
Description
Technical field
The present invention relates to a kind of vegetables dried meat and preparation method thereof, concrete is low-suger preserved chayote and preparation method thereof.
Background technology
Chocho has another name called foreign sponge gourd, Annan's melon, the melon of putting the palms together before one, 10000 years melons etc., belongs to Curcurbitaceae rare special vegetable variety in winter, originates in Mexico Indonesia archipelago, and 19 beginnings of the century were imported China into by Japan.The Buddha's hand curcumbitate is puted the palms together before one as two palms, and the meaning of Buddhism blessing is arranged, and therefore is referred to as " Buddha's hand ", " good fortune longevity ", is loved by the people.The clear and melodious succulence of chocho, delicious good to eat, nutritive value is higher, both can cook, and can work as fruit again and eat something rare.Chocho comprehensive nutrition in melon vegetables is abundant, and normal food is useful to the ability that strengthens the human body resist the disease.Chocho can be controlled indigestion, more contains nutritional labelings such as enriching vitamin C, organic acid and rich in protein, multivitamin, calcium, phosphorus, iron.Wherein the content of protein and calcium be cucumber 2-3 doubly, vitamin and content of mineral substances are significantly higher than also that other are melon, and heat is very low, is again low-sodium diet, is the health-care vegetable of heart disease, patients with hypertension.The traditional Chinese medical science think it have regulate the flow of vital energy and in, the soothing the liver effect that ends, it is edible to be suitable for indigestion, inflatable uncomfortable in chest, vomiting, stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach and tracheitis cough ant phlegm person.But sodium is arranged in diuresis, and the function of hemangiectasis, step-down is arranged.Chocho has higher medicinal and health care and is worth as the plant of integration of drinking and medicinal herbs.Chocho is easy to plantation, output height, low price.
Summary of the invention
The objective of the invention is to propose a kind ofly to make low-sugar vegetable dried meat and preparation method thereof, can utilize cheap chocho to make delicious vegetables dried meat like this, opened up new way for chocho is edible with health care for raw material with chocho.
Technical scheme of the present invention is, a kind of preparation method of low-suger preserved chayote is characterized in that,
(1) raw material preliminary working selects for use older fresh chocho to clean peeling, coring, cutting;
(2) cure process is joined the Cacl of 0.3-0.7%
2The aqueous solution is put into immersion 8-12 hour with the chocho after the cutting, pulls flushing out, drip-dry moisture content;
(3) precook, the chocho after the cure process is put into boiling water boiled 5-15 minute, the shape that is translucent is pulled cooling out;
(4) sugar system, join syrup, boil, poured the chocho of (3) processing into, soaked 24-48 hour, syrup is leached, in syrup, add after 5% candy the boiling chocho poured into and boil 5-10 minute, soaked once more chocho 24-48 hour, repeat above-mentioned handicraft-2 again with syrup, soak into sugar fully to chocho, total sugar content is lower than 55%;
(5) oven dry, 65 ℃ of temperature baking 1-2 hour, 70-75 ℃ of baking 1-2 hour, 65 ℃ of bakings 1 hour, dry by the fire to water content be 18-23%;
(6) check, packing, warehouse-in.
Described syrup is made up of following routine each component, and its percentage by weight is, granulated sugar 20-35%, and starch syrup 20-35%, glue 0.1-0.2%, each component percentage by weight sum is a hundred per cent.Described glue is xanthans, gelatin, pectin, the carragheen that food is accepted.Described granulated sugar is sucrose, beet sugar.
A kind of low-suger preserved chayote is characterized in that, adopt the preparation of above-mentioned technology, total sugar content is lower than 55%, water content is a 18-23% low sugar chocho melon dried meat.
Traditional high preserved fruit containing no sugar is that the sugar by high-load part makes preserved fruit full transparent, and starch syrup contains 50% glucose, 42% fructose, 8% compound sugar, and sugariness is lower, has characteristics such as local flavor is pure, hygroscopicity strong, be difficult for the crystallization sand return, osmotic pressure is big.The present invention adds a large amount of starch sugars to reduce the sugar content of presereved Fructus Sechii in syrup, reduce the absorption to sugar.Be to solve the not full transparent problem of low-sugar preserved fruit outward appearance, the present invention is by improving moisture content, and in sugar system process liquid glucose added xanthans that food accepts, gelatin, pectin, carragheen etc., to improve the presentation quality of low-suger preserved chayote.The repeatedly candy and syrup that the present invention adopts soaks, to reduce the shrinkage of raw material.The method drying of the three-sectional low temperature oven dry that the present invention adopts makes it keep the nutrition of chocho.The present invention is through technique scheme, and it is good that chocho is made as mouthfeel, and the presereved Fructus Sechii of unique flavor has enriched people's non-staple food.Can also not be subjected to the restriction in season.Unique flavor of the present invention, mouthfeel be good, be convenient to transportation and storage, is a kind of ticbit with health role.
The specific embodiment
1, the preparation method of low-sugar type presereved Fructus Sechii
(1) raw material preliminary working selects for use older fresh chocho to clean, peeling, coring, and cutting is into about the sheet of 20 millimeters square melon pieces or 10 millimeters thick;
(2) cure process is joined the Cacl of 0.3-0.7%
2The aqueous solution is put into immersion 8-12 hour with the chocho after the cutting, pulls flushing out;
(3) precook, the chocho after the cure process is put into boiling water boiled 5-15 minute, the shape that is translucent is pulled cooling out;
(4) the sugar system is joined syrup, and its percentage by weight is granulated sugar 20-35%, starch syrup 20-35%, and citric acid 0.1-0.3%, xanthans 0.1-0.2%, surplus is a water, each component percentage by weight sum is that absolutely granulated sugar is sucrose or beet sugar.Syrup is boiled, pour the chocho that (3) have processed into, soaked 24-48 hour, syrup is leached, in syrup, add after 5% candy the boiling chocho poured into and boil 5-10 minute, soaked once more chocho 24-48 hour, repeat above-mentioned handicraft-2 again with syrup, soak into sugar fully to chocho, the control total sugar content is lower than 5%;
(5) oven dry, 65 ℃ of bakings of temperature 1-2 hour, 70-75 ℃ was dried by the fire 1-2 hour, and 65 ℃ were dried by the fire 1 hour, and baking is to tack-free, and water content is generally 18-23%;
(6) check, packing, warehouse-in.
Claims (5)
1, a kind of preparation method of low-suger preserved chayote is characterized in that, concrete steps are,
(1) raw material preliminary working selects for use older fresh chocho to clean peeling, coring, cutting;
(2) cure process is joined the Cacl of 0.3-0.7%
2The aqueous solution is put into immersion 8-12 hour with the chocho after the cutting, pulls flushing out, drip-dry moisture content;
(3) precook, the chocho after the cure process is put into boiling water boiled 5-15 minute, the shape that is translucent is pulled cooling out;
(4) sugar system, join syrup, boil, poured the chocho of (3) processing into, soaked 24-48 hour, syrup is leached, in syrup, add after 5% candy the boiling chocho poured into and boil 5-10 minute, soaked once more chocho 24-48 hour, repeat above-mentioned handicraft-2 again with syrup, soak into sugar fully to chocho, total sugar content is lower than 55%;
(5) oven dry, 65 ℃ of temperature baking 1-2 hour, 70-75 ℃ of baking 1-2 hour, 65 ℃ of bakings 1 hour, dry by the fire to water content be 18-23%;
(6) check, packing, warehouse-in.
2, the preparation method of low-suger preserved chayote as claimed in claim 1 is characterized in that, syrup is made up of following routine each component, its percentage by weight is granulated sugar 20-35%, starch syrup 20-35%, glue 0.1-0.2%, each component percentage by weight sum is absolutely.
3, the preparation method of low-suger preserved chayote as claimed in claim 1 is characterized in that, described glue is xanthans, gelatin, pectin, the carragheen that food is accepted.
4, the preparation method of low-suger preserved chayote as claimed in claim 2 is characterized in that, described granulated sugar is sucrose, beet sugar.
5, a kind of low-suger preserved chayote is characterized in that, adopt the preparation of above-mentioned technology, total sugar content is lower than 55%, water content is a 18-23% low sugar chocho melon dried meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2006100488928A CN101061822B (en) | 2006-12-08 | 2006-12-08 | Method of producing low-suger preserved chayote |
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| CN2006100488928A CN101061822B (en) | 2006-12-08 | 2006-12-08 | Method of producing low-suger preserved chayote |
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| CN101061822A true CN101061822A (en) | 2007-10-31 |
| CN101061822B CN101061822B (en) | 2010-12-15 |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102273574A (en) * | 2011-09-13 | 2011-12-14 | 甘肃省农业科学院农产品贮藏加工研究所 | Curing agent for fruit and vegetable tissues and preparation method and application thereof |
| CN101803667B (en) * | 2010-02-03 | 2012-11-21 | 汕头市生奥保健食品有限公司 | Fingered citron food and preparation method thereof |
| CN103493959A (en) * | 2013-10-13 | 2014-01-08 | 高磊 | Preparation method of candied chayote |
| CN103504255A (en) * | 2013-10-04 | 2014-01-15 | 陶峰 | Manufacture method of dried health care chocho |
| CN103535673A (en) * | 2013-10-14 | 2014-01-29 | 彭常龙 | Health-care chayote preserve |
| CN103960454A (en) * | 2014-05-28 | 2014-08-06 | 广西田阳嘉佳食品有限公司 | Mulberry preserved fruit and processing method thereof |
| CN103960453A (en) * | 2014-05-28 | 2014-08-06 | 广西田阳嘉佳食品有限公司 | Preserved jackfruit and processing method thereof |
| CN104116062A (en) * | 2014-06-20 | 2014-10-29 | 陶峰 | Production method of health preserved sechium edule |
| CN104472837A (en) * | 2014-12-11 | 2015-04-01 | 彭超昀莉 | Method for making candy preserved healthy asparagus lettuce |
| CN104705468A (en) * | 2015-03-24 | 2015-06-17 | 晋华和佐（厦门）食品股份有限公司 | High-moisture konjak gel candy and preparation process thereof |
| CN105053446A (en) * | 2015-07-26 | 2015-11-18 | 江荧 | Processing method of fruit and sugar flavored benincasa hispida strip |
| CN105076642A (en) * | 2015-08-12 | 2015-11-25 | 张瑰 | Processing method for ginger sugar chayote strips |
| CN105495122A (en) * | 2014-10-14 | 2016-04-20 | 曹波 | Processing method of snack food |
| CN105533093A (en) * | 2015-11-28 | 2016-05-04 | 南陵百绿汇农业科技有限公司 | Processing method of health chayote strips |
| CN105918592A (en) * | 2016-05-22 | 2016-09-07 | 王伟家 | Processing method of preserved chayote |
| CN105941796A (en) * | 2016-05-11 | 2016-09-21 | 陕西理工学院 | Preparation method of rhizoma gastrodiae preserved fruit |
| CN105995987A (en) * | 2016-05-25 | 2016-10-12 | 吴立超 | Apple dietary fiber pill and preparation method thereof |
Family Cites Families (4)
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| CN1037068A (en) * | 1988-04-19 | 1989-11-15 | 商业部济南果品研究所 | The production method of low-sugar preserved fruit |
| CN1025651C (en) * | 1991-04-03 | 1994-08-17 | 江苏省农业科学院 | Process for preparation of preserved low-sugar sweet potatoes |
| CN1027786C (en) * | 1991-07-08 | 1995-03-08 | 云南民族学院 | Production process of candied fingered citron |
| CN1107451C (en) * | 2000-09-28 | 2003-05-07 | 宋桃森 | Method for producing low fructose wild preserved Fructus chaenomelis |
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2006
- 2006-12-08 CN CN2006100488928A patent/CN101061822B/en not_active Expired - Fee Related
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803667B (en) * | 2010-02-03 | 2012-11-21 | 汕头市生奥保健食品有限公司 | Fingered citron food and preparation method thereof |
| CN102273574A (en) * | 2011-09-13 | 2011-12-14 | 甘肃省农业科学院农产品贮藏加工研究所 | Curing agent for fruit and vegetable tissues and preparation method and application thereof |
| CN102273574B (en) * | 2011-09-13 | 2013-01-23 | 甘肃省农业科学院农产品贮藏加工研究所 | Curing agent for fruit and vegetable tissues and preparation method and application thereof |
| CN103504255A (en) * | 2013-10-04 | 2014-01-15 | 陶峰 | Manufacture method of dried health care chocho |
| CN103493959A (en) * | 2013-10-13 | 2014-01-08 | 高磊 | Preparation method of candied chayote |
| CN103535673A (en) * | 2013-10-14 | 2014-01-29 | 彭常龙 | Health-care chayote preserve |
| CN103960454A (en) * | 2014-05-28 | 2014-08-06 | 广西田阳嘉佳食品有限公司 | Mulberry preserved fruit and processing method thereof |
| CN103960453A (en) * | 2014-05-28 | 2014-08-06 | 广西田阳嘉佳食品有限公司 | Preserved jackfruit and processing method thereof |
| CN104116062A (en) * | 2014-06-20 | 2014-10-29 | 陶峰 | Production method of health preserved sechium edule |
| CN105495122A (en) * | 2014-10-14 | 2016-04-20 | 曹波 | Processing method of snack food |
| CN104472837A (en) * | 2014-12-11 | 2015-04-01 | 彭超昀莉 | Method for making candy preserved healthy asparagus lettuce |
| CN104705468A (en) * | 2015-03-24 | 2015-06-17 | 晋华和佐（厦门）食品股份有限公司 | High-moisture konjak gel candy and preparation process thereof |
| CN105053446A (en) * | 2015-07-26 | 2015-11-18 | 江荧 | Processing method of fruit and sugar flavored benincasa hispida strip |
| CN105076642A (en) * | 2015-08-12 | 2015-11-25 | 张瑰 | Processing method for ginger sugar chayote strips |
| CN105533093A (en) * | 2015-11-28 | 2016-05-04 | 南陵百绿汇农业科技有限公司 | Processing method of health chayote strips |
| CN105941796A (en) * | 2016-05-11 | 2016-09-21 | 陕西理工学院 | Preparation method of rhizoma gastrodiae preserved fruit |
| CN105918592A (en) * | 2016-05-22 | 2016-09-07 | 王伟家 | Processing method of preserved chayote |
| CN105995987A (en) * | 2016-05-25 | 2016-10-12 | 吴立超 | Apple dietary fiber pill and preparation method thereof |
| CN105995987B (en) * | 2016-05-25 | 2019-03-08 | 吴立超 | Apple dietary fiber ball and preparation method thereof |
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| CN101061822B (en) | 2010-12-15 |
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Effective date of registration: 20160603 Address after: 652500 Yunnan County, Chengjiang Province Long Street Town, West Office Patentee after: YUNNAN DECHUN GREEN FOOD Co.,Ltd. Address before: 652500 Yunnan County, Chengjiang Province Long Street Town, West Office Patentee before: Fu Dongsheng |
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Granted publication date: 20101215 Termination date: 20211208 |