CN101088358A - Making process of candied pumpkin food - Google Patents
Making process of candied pumpkin food Download PDFInfo
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- CN101088358A CN101088358A CN 200610044831 CN200610044831A CN101088358A CN 101088358 A CN101088358 A CN 101088358A CN 200610044831 CN200610044831 CN 200610044831 CN 200610044831 A CN200610044831 A CN 200610044831A CN 101088358 A CN101088358 A CN 101088358A
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Abstract
The present invention relates to making process of candied pumpkin food. The candied pumpkin food is made with pumpkin, alum, lime water, sugar, sorbic acid and water. The technological process includes the steps of sorting material, slicing, soaking in alum solution, lime water treating, scalding, sugar soaking, boiling, concentrating, cooling and packing. The candied pumpkin food is yellow brown, soft, savory and delicious, and has high marketability.
Description
Technical field: this invention relates to foods processing technique.Relate in particular to a kind of preparation method of candied pumpkin food.
Background technology: increase a kind of preparation method of cucurbita pepo food, yet cucurbita pepo generally shows slightly dull as the food usage, its nutritive value and delicious food are not fully excavated as yet.
Summary of the invention: purpose of the present invention just provides a kind of preparation method of candied pumpkin food, and it can enrich the eating method of cucurbita pepo, and its nutritive value and delicious food are manifested fully.
Embodiments of the present invention:
1. select materials: the cucurbita pepo that the ripening degree of selection is suitable, it is all inapplicable always to cross tender mistake.
2. slitting: after cucurbita pepo cleaned with clear water, scrape the peeling flesh, be cut into 5 * 1 * 1 centimetre pane shape then.
3. soak alum: it is 1～2% alum water that the sugar-preserved gourd that cuts is put into concentration, soaks and pulls out in about about 3 hours.
4. ash floats: pulling the melon base out, to put into concentration again be that 3～4% limewash soaked 3～4 hours, at last with clear water rinsing repeatedly, do not pull out after having the lime flavor.
5. blanching: water is gone into pan boiling boil, then the sugar-preserved gourd of cleaning is poured into, boil again, stir, after blanching, drag in the cold water cold.
6. sugaring: sugar-preserved gourd is pulled out, is drained away the water, put in advance and prepare (account for total with the sugar amount 70%) the 3 days left and right sides time of soft white sugar solution sugaring, infiltrate until sugar.
7. boiling: liquid glucose and sugar-preserved gourd are together gone into the pot heating boil, stirring is stirred, add white sugar (account for total with the sugar amount 20%) boil again, vexed 36～48 hours of heat, add again white sugar (account for total with sugared measure 10%) boil, and then sugaring 2～3 days gets final product.
8. concentrate: with former liquid glucose heating and cooking, firepower should not be too strong, will note simultaneously constantly stirring, and can stop when enduring to the liquid glucose wire drawing with well-done sugar-preserved gourd.
9. cooling: the sugar-preserved gourd after will concentrating adds 0.05～0.1% sorbic acid (or sodium benzoate) while hot in pot, pull out then, and drop removes unnecessary liquid glucose, is placed on to coat anti-being stained with on the oily chopping board in advance, stirs and pushes aside, dries in the air into lump.
10: packing: goods are respectively charged into the plastic sheeting food bag, and sealing is finished product then.
Claims (7)
1, a kind of preparation method of candied pumpkin food is characterized in that being made up of following composition raw material: cucurbita pepo, alum, limewash, soft white sugar, white sugar, sorbic acid (or sodium benzoate), cold water; Its technological process is: and the alum → ash of selecting materials → slitting → soak floats → and water floats → blanching → sugaring → boiling → concentrate → cooling → packing → finished product.
2, the preparation method of a kind of candied pumpkin food according to claim 1, it is characterized in that the slitting of selecting materials: the cucurbita pepo that the ripening degree of selection is suitable, it is all inapplicable always to cross tender mistake, after cucurbita pepo is cleaned with clear water, scrape the peeling flesh, be cut into 5 * 1 * 1 centimetre pane shape then.
3, according to the preparation method of a kind of candied pumpkin food under the claim 1, it is characterized in that soaking the alum ash floats: it is 1～2% alum water that the sugar-preserved gourd that cuts is put into concentration, soaks and pulls out in about about 3 hours; Pulling the melon base out, to put into concentration again be that 3～4% limewash soaked 3～4 hours, at last with clear water rinsing repeatedly, do not pull out after having the lime flavor.
4, according to the preparation method of a kind of candied pumpkin food under the claim 1, it is characterized in that blanching: water is gone into pan boiling boil, then the sugar-preserved gourd of cleaning is poured into, boil again, stir, after blanching, drag in the cold water cold.
5, according to the preparation method of a kind of candied pumpkin food under the claim 1, it is characterized in that sugaring and boiling: sugar-preserved gourd is pulled out, drain away the water, put in advance and prepare (account for total with the sugar amount 70%) the 3 days left and right sides time of soft white sugar solution sugaring, infiltrate until sugar; Liquid glucose and sugar-preserved gourd are together gone into the pot heating boil, stirring is stirred, add white sugar (account for total with the sugar amount 20%) boil again, vexed 36～48 hours of heat, add again white sugar (account for total with sugared measure 10%) boil, and then sugaring 2～3 days gets final product.
6, according to the preparation method of a kind of candied pumpkin food under the claim 1, it is characterized in that concentrating: with former liquid glucose heating and cooking, firepower should not be too strong, will note simultaneously constantly stirring, and can stop when enduring to the liquid glucose wire drawing with well-done sugar-preserved gourd.
7, according to the preparation method of a kind of candied pumpkin food under the claim 1, it is characterized in that cooling and packing: the sugar-preserved gourd after will concentrating adds 0.05～0.1% sorbic acid (or sodium benzoate) while hot in pot, pull out then, drop removes unnecessary liquid glucose, be placed on and coat anti-being stained with on the oily chopping board in advance, stir and push aside, dry in the air into lump; Goods are respectively charged into the plastic sheeting food bag, and sealing is finished product then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610044831 CN101088358A (en) | 2006-06-16 | 2006-06-16 | Making process of candied pumpkin food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200610044831 CN101088358A (en) | 2006-06-16 | 2006-06-16 | Making process of candied pumpkin food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101088358A true CN101088358A (en) | 2007-12-19 |
Family
ID=38941987
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200610044831 Pending CN101088358A (en) | 2006-06-16 | 2006-06-16 | Making process of candied pumpkin food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101088358A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039682A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Pumpkin-malt compound preserved fruit and preparation method thereof |
| CN103609818A (en) * | 2013-11-28 | 2014-03-05 | 余永跃 | Preparation method of health-care zucchini preserved fruits |
| CN106490530A (en) * | 2016-10-20 | 2017-03-15 | 李计杰 | A kind of edible cucurbita pepo silk and preparation method |
-
2006
- 2006-06-16 CN CN 200610044831 patent/CN101088358A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039682A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Pumpkin-malt compound preserved fruit and preparation method thereof |
| CN103039682B (en) * | 2012-12-29 | 2014-02-26 | 罗永祺 | Pumpkin-malt compound preserved fruit and preparation method thereof |
| CN103609818A (en) * | 2013-11-28 | 2014-03-05 | 余永跃 | Preparation method of health-care zucchini preserved fruits |
| CN106490530A (en) * | 2016-10-20 | 2017-03-15 | 李计杰 | A kind of edible cucurbita pepo silk and preparation method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |