CN101199311A - Pawpaw candied fruit and preparation method thereof - Google Patents
Pawpaw candied fruit and preparation method thereof Download PDFInfo
- Publication number
- CN101199311A CN101199311A CNA2006101302042A CN200610130204A CN101199311A CN 101199311 A CN101199311 A CN 101199311A CN A2006101302042 A CNA2006101302042 A CN A2006101302042A CN 200610130204 A CN200610130204 A CN 200610130204A CN 101199311 A CN101199311 A CN 101199311A
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- pawpaw
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- papaya
- lime
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Abstract
The invention is a papaya preserve and the method of preparation. The papaya preserve uses papaya as a material, wherein, the invention comprises 75-150 parts of papaya; 60-90 parts of white granulated sugar; 0.25-0.4 part of citric acid and 1-5 parts of lime. The materials are washed selectively during preparation and are removed of peel and seed, then the materials are taken out for drying water after chopping the materials; the materials are put into limewater for being rinsed and de-limed by clean water after soaking so as to remove the bitter taste of lime, and the materials are taken out from water and dried; the treated papaya is put into a can and is poured with the granulated sugar for preparing hot sugar liquid and citric acid which are soaked in the raw sugar liquid; the materials are boiled with sugar again for two times and then the papaya is taken out for being dried of sugar liquid; and the invention is finished by baking and packaging. The invention has advantages of reliable making process and sweet and delicious taste, and has effects of whitening, beauty treatment and freckle removing.
Description
[technical field]
The present invention relates to the preserved fruit food technology, particularly a kind of pawpaw candied fruit and preparation method.
[background technology]
Chaenomeles melon and fruit class, nontoxic.Contain multiple dietary fiber, vitamin, vegetable protein and several amino acids.Have brighten, the effect of beauty treatment, removing beverage.The pawpaw of having bought on market at present, general eating method is eaten raw mostly, can feel that the pawpaw taste is not very good to eat but eat, and eat cumbersome.
[summary of the invention]
The objective of the invention is in order to overcome the deficiencies in the prior art, and a kind of pawpaw candied fruit and preparation method are provided, this pawpaw candied fruit is a raw material with the pawpaw on existing preserved fruit manufacturing technology basis, makes preserved fruit.
The present invention has proposed a kind of pawpaw candied fruit and preparation method for addressing the above problem.Pawpaw candied fruit is characterised in that it is raw material with the pawpaw, adds batching and makes, wherein pawpaw 75-150 part; White granulated sugar 60-90 part; Citric acid 0.25-0.4 part; Lime 1-5 part.
The method that the present invention makes pawpaw candied fruit is characterised in that washes the raw material choosing, removes the peel, goes the seed flesh, be cut into be placed on after thin slice or the bulk clean up in the water after, pull out, drain away the water; It is in 2% the limewash that the raw material that cuts is placed on concentration, soaks after 10-12 hour with clear water rinsing deliming, puts into clear water after draining away the water after pulling out and soaks 15-20 hour, removes the pained peculiar smell of lime, pulls out and drains away the water; To put into the boiling water blanching 3-5 minute through the pawpaw of lime sclerosis, after rapidly with the cold water cooling, and drain away the water; The pawpaw of handling is put into jar, pour granulated sugar into, be mixed with concentration and be 40% hot liquid glucose and 0.3% citric acid and in former liquid glucose, soaked 8-12 hour with pawpaw weight 40%; Then the melon base is pulled out, adjusting sugar concentration is 65%, and soaks 8-12 hour in former liquid glucose, candy again twice, pulls pawpaw out, draining sugar liquid; Baking is 12-24 hour under 60-65 ℃ of temperature, and until tack-free, packing is made.
The invention has the beneficial effects as follows: manufacture craft is reliable, utilizes existing preserved fruit working condition both can produce.The pawpaw candied fruit that the present invention makes, fragrant and sweet good to eat.This food has kept and has contained multiple dietary fiber, vitamin, vegetable protein and several amino acids in the pawpaw simultaneously.Have brighten, the effect of beauty treatment, removing beverage.
[specific embodiment]
The present invention can make by following embodiment.Pawpaw candied fruit is raw material with the pawpaw, adds batching and makes, wherein pawpaw 75-150 part; White granulated sugar 60-90 part; Citric acid 0.25-0.4 part; Lime 1-5 part.
During making raw material choosing is washed, removes the peel, goes the seed flesh, be cut into be placed on after thin slice or the bulk clean up in the water after, pull out, drain away the water; It is in 2% the limewash that the raw material that cuts is placed on concentration, soaks after 10-12 hour with clear water rinsing deliming, puts into clear water after draining away the water after pulling out and soaks 15-20 hour, removes the pained peculiar smell of lime, pulls out and drains away the water; To put into the boiling water blanching 3-5 minute through the pawpaw of lime sclerosis, after rapidly with the cold water cooling, and drain away the water; The pawpaw of handling is put into jar, pour granulated sugar into, be mixed with concentration and be 40% hot liquid glucose and 0.3% citric acid and in former liquid glucose, soaked 8-12 hour with art melon weight 40%; Then the melon base is pulled out, adjusting sugar concentration is 65%, and soaks 8-12 hour in former liquid glucose, candy again twice, pulls pawpaw out, draining sugar liquid; Baking is 12-24 hour under 60-65 ℃ of temperature, and until tack-free, packing is made.
Claims (2)
1. a pawpaw candied fruit is characterized in that it is raw material with the pawpaw, adds batching and makes, wherein pawpaw 75-150 part; White granulated sugar 60-90 part; Citric acid 0.25-0.4 part; Lime 1-5 part.
2. according to the preparation method of the pawpaw candied fruit of claim 1, it is characterized in that the raw material choosing is washed, remove the peel, go the seed flesh, thinly slice or bulk after be placed on clean up in the water after, pull out, drain away the water; The raw material that cuts is placed in the limewash that concentration is 1-5%, soaks after 10-12 hour, put into clear water after draining away the water after pulling out and soaked 15-20 hour, remove the pained peculiar smell of lime, pull out and drain away the water with clear water rinsing deliming; To put into the boiling water blanching 3-5 minute through the pawpaw of lime sclerosis, after rapidly with the cold water cooling, and drain away the water; The pawpaw of handling is put into jar, pour granulated sugar into, be mixed with concentration and be 40% hot liquid glucose and 0.25-0.4% citric acid and in former liquid glucose, soaked 8-12 hour with pawpaw weight 40%; Then the melon base is pulled out, adjusting sugar concentration is 65%, and soaks 8-12 hour in former liquid glucose, candy again twice, pulls pawpaw out, draining sugar liquid; Baking is 12-24 hour under 60-65 ℃ of temperature, and until tack-free, packing is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101302042A CN101199311A (en) | 2006-12-14 | 2006-12-14 | Pawpaw candied fruit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101302042A CN101199311A (en) | 2006-12-14 | 2006-12-14 | Pawpaw candied fruit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101199311A true CN101199311A (en) | 2008-06-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006101302042A Pending CN101199311A (en) | 2006-12-14 | 2006-12-14 | Pawpaw candied fruit and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101199311A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101953420A (en) * | 2009-07-15 | 2011-01-26 | 刘绍元 | Making process of dried tangerine and wax gourd wing |
| CN103039682A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Pumpkin-malt compound preserved fruit and preparation method thereof |
| CN103039681A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Preserved bottle gourd and asparagus lettuce compound and preparation method thereof |
| CN103380847A (en) * | 2013-08-08 | 2013-11-06 | 南宁华侨投资区森景园食品有限公司 | Processing method for natural dried pawpaw slices |
| CN106376877A (en) * | 2016-08-31 | 2017-02-08 | 杨晓文 | Processing method of instant pawpaw |
| CN106615548A (en) * | 2016-11-18 | 2017-05-10 | 丁淑端 | Method for brewing candied fruits by using wild chaenomeles sinensis |
| CN108308355A (en) * | 2017-12-31 | 2018-07-24 | 安徽徽风生态农业开发有限公司 | A kind of preparation method of low sugar pawpaw preserved fruit |
| CN109007198A (en) * | 2018-07-28 | 2018-12-18 | 贵州理工学院 | A kind of fermented type sugar-free pawpaw preserved fruit and its processing method |
-
2006
- 2006-12-14 CN CNA2006101302042A patent/CN101199311A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101953420A (en) * | 2009-07-15 | 2011-01-26 | 刘绍元 | Making process of dried tangerine and wax gourd wing |
| CN103039682A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Pumpkin-malt compound preserved fruit and preparation method thereof |
| CN103039681A (en) * | 2012-12-29 | 2013-04-17 | 罗永祺 | Preserved bottle gourd and asparagus lettuce compound and preparation method thereof |
| CN103039682B (en) * | 2012-12-29 | 2014-02-26 | 罗永祺 | Pumpkin-malt compound preserved fruit and preparation method thereof |
| CN103039681B (en) * | 2012-12-29 | 2014-02-26 | 罗永祺 | Preserved bottle gourd and asparagus lettuce compound and preparation method thereof |
| CN103380847A (en) * | 2013-08-08 | 2013-11-06 | 南宁华侨投资区森景园食品有限公司 | Processing method for natural dried pawpaw slices |
| CN106376877A (en) * | 2016-08-31 | 2017-02-08 | 杨晓文 | Processing method of instant pawpaw |
| CN106615548A (en) * | 2016-11-18 | 2017-05-10 | 丁淑端 | Method for brewing candied fruits by using wild chaenomeles sinensis |
| CN108308355A (en) * | 2017-12-31 | 2018-07-24 | 安徽徽风生态农业开发有限公司 | A kind of preparation method of low sugar pawpaw preserved fruit |
| CN109007198A (en) * | 2018-07-28 | 2018-12-18 | 贵州理工学院 | A kind of fermented type sugar-free pawpaw preserved fruit and its processing method |
| CN109007198B (en) * | 2018-07-28 | 2022-01-21 | 贵州理工学院 | Fermented sugar-free preserved papaya and processing method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080618 |