CN101884405B - Process for manufacturing fruit cakes - Google Patents
Process for manufacturing fruit cakes Download PDFInfo
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- CN101884405B CN101884405B CN2009101367549A CN200910136754A CN101884405B CN 101884405 B CN101884405 B CN 101884405B CN 2009101367549 A CN2009101367549 A CN 2009101367549A CN 200910136754 A CN200910136754 A CN 200910136754A CN 101884405 B CN101884405 B CN 101884405B
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- mandarin orange
- fruits
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- moulding
- cake
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Abstract
The invention relates to a process for manufacturing fruit cakes. The process comprises the following steps of: selecting eighty percent mature fresh fruits, cutting the surfaces of the fruits uniformly, putting the fruits with the cut surfaces into a storage box to perform curing, flattening the cured fruits through a model machine, then soaking the molded fruits into the prepared solution, baking the fruits at a high temperature to form fruit cakes after the fruits are soaked for certain time, finally drying the surfaces of the baked fruit cakes in the sun, and sealing and packing the fruit cakes. The process has the advantages that: peel and pulp are eaten together; and the fruit cakes have original flavor, keep most nutritional value components in the fresh fruits, have multiple tastes, high vitamin, high plant fiber components, high nutritional value and good taste, meet the eating requirement of people, are favorable for human health, meanwhile have long storage time and convenience for carrying and eating, and are favorable for popularization.
Description
Technical field
The present invention relates to a kind of food production process, especially a kind of manufacture craft of fruit cakes.
Background technology
Fruit is the very high food of a kind of nutritive value.When people eat fruit, be with edible after the fruit peeling mostly, and some nutritional labeling of fruit is kept in the pericarp, has also wasted the nutritional labeling in the pericarp when pericarp is peeled off.Having a kind of fruitcake to dry-cure with coal on the market makes, though this fruitcake has kept the pericarp of fruit, but its eating mouth feel is poor, cause the nutrient loss in the fruit in the coal curing process, make fruit lose its original nutritive value, coal also is difficult to clean out from the fruiterer simultaneously, edible too much coal, also can work the mischief to human body, be unfavorable for human body health.
Summary of the invention
The manufacture craft that the purpose of this invention is to provide a kind of fruit cakes is a kind of brand-new fruit production method, not only satisfies people's eating requirements, and is of high nutritive value, and features good taste, instant is conducive to health.
The objective of the invention is to be achieved through the following technical solutions:
A kind of manufacture craft of fruit cakes: choose medium well fresh fruit, in the evenly cutting of the surface of fruit, fruit after the cutting of surface is put into storage tank to be pickled, pickle and by prototype fruit is flattened moulding after finishing, again the fruit of moulding being put into deployed solution soaks, soak behind the certain hour by the baked ripe fruitcake of high temperature Zheng Qi, at last ripe fruitcake is carried out the surface and dry, and pack and get final product.
Concrete steps are:
1, choose medium well fresh fruit, not optional too ripe fruit prevents from squishing at the making fruitcake.
2, inwardly cut 4～8 cuttves by manual operations at fruit surface at workshop; Only cut pericarp during cutting, expose pulp and get final product.
3, storage tank is put in the fruit layering after the surface cutting, spread between every layer of fruit and put the thick salt of 3～5mm and pickle, salting period must be more than 3 months, to remove bitter taste and the astringent taste in the pericarp.
4, the fruit that step 3 is pickled is put into make-up machine, by make-up machine fruit is flattened compression moulding; Fruit height after the moulding is 0.2-0.4 times of original height.
5, the solution of the fruit after the moulding being put into syrup and flavoring allotment soaks, and soak time is more than one month.
The moulding fruitcake that 6, will soak is put into temperature at steam chest 20-35 minutes of 120～150 degree, and it is baked ripe to carry out Sha Jun.
7,, the fruitcake Jiang baked maturation type is put into the threshing ground, airing 1-3 days, moulding fruitcake surface is dried.
8, the fruitcake that the surface is dried is put into plastic packaging bag sealing preservation.
The beneficial effect of the manufacture craft of fruit cakes of the present invention is: pericarp, pulp are edible together, genuine, not only kept the most of nutritive value composition in the fresh fruit, but also have various tastes, homovitamin, high plant fiber component, be of high nutritive value, features good taste satisfies the right eating requirements of people, is conducive to health; Simultaneously, its storage time is long, easy for carrying and eating, is conducive to the popularization of product.
The specific embodiment
The manufacture craft of the described fruit cakes of the embodiment of the invention is: choose medium well fresh fruit, in the evenly cutting of the surface of fruit, fruit after the cutting of surface is put into storage tank to be pickled, pickle and by prototype fruit is flattened moulding after finishing, again the fruit of moulding being put into deployed solution soaks, soak behind the certain hour by the baked ripe fruitcake of high temperature Zheng Qi, at last ripe fruitcake is carried out the surface and dry, and pack and get final product.
Concrete steps are:
1, choose medium well fresh fruit, not optional too ripe fruit prevents from squishing at the making fruitcake.
2, inwardly cut 4～8 cuttves by manual operations at fruit surface at workshop; Only cut pericarp during cutting, expose pulp and get final product.
3, storage tank is put in the fruit layering after the surface cutting, spread between every layer of fruit and put the thick fine salt of 3～5mm and pickle, salting period must be more than 3 months, to remove bitter taste and the astringent taste in the pericarp.
4, the fruit that step 3 is pickled is put into make-up machine, by make-up machine fruit is flattened compression moulding; Fruit height after the moulding is 0.2-0.4 times of original height.
5, the solution of the fruit after the moulding being put into syrup and flavoring allotment soaks, and soak time is more than one month.
The moulding fruitcake that 6, will soak is put into temperature at steam chest 20-35 minutes of 120～150 degree, and it is baked ripe to carry out Sha Jun.
7,, the fruitcake Jiang baked maturation type is put into the threshing ground, airing 1-3 days, moulding fruitcake surface is dried.
8, the fruitcake that the surface is dried is put into plastic packaging bag sealing preservation.
Be example with the mandarin orange, its manufacture craft is:
1, chooses medium well fresh mandarin orange 20kg.
2, inwardly cut 4～8 cuttves by manual operations on the mandarin orange surface at workshop, only cut pericarp during cutting, expose pulp and get final product.
3, storage tank is put in the mandarin orange layering after the surface cutting, spread between every layer of fruit and put 3～5mm salt and pickle, salting period is 4 months.
4, the mandarin orange that step 3 is pickled is put into make-up machine, by make-up machine mandarin orange is flattened into the mandarin orange cake that thickness is 1-2cm.
5, the solution of the mandarin orange cake after the moulding being put into syrup and flavoring allotment soaks, and soak time is 2 months.
The mandarin orange cake that 6, will soak is put into steam chest 20-35 minute of temperature 120～150 degree, and it is baked ripe to carry out Sha Jun.
7,, the mandarin orange cake Jiang baked maturation type is put into the threshing ground, airing 1-3 days, mandarin orange cake surface is dried.
8, the mandarin orange cake that the surface is dried is put into the plastic packaging bag sealing and is preserved.
Above-described embodiment, the present invention specific embodiment a kind of more preferably just, the common variation that those skilled in the art carries out in the technical solution of the present invention scope and replacing all should be included in protection scope of the present invention.
Claims (1)
1. the manufacture craft of a fruit cakes, it is characterized in that: choose medium well fresh mandarin orange, in the evenly cutting of the surface of mandarin orange, mandarin orange after the cutting of surface is put into storage tank to be pickled, pickle and by prototype mandarin orange is flattened moulding after finishing, again the mandarin orange of moulding is put into deployed solution and soak, soak behind the certain hour by the baked ripe mandarin orange cake of high temperature Zheng Qi, at last ripe mandarin orange cake is carried out the surface and dry, and pack and get final product;
Concrete steps are:
1, chooses medium well fresh mandarin orange 20kg;
2, inwardly cut 4～8 cuttves by manual operations on the mandarin orange surface at workshop; Only cut pericarp during cutting, expose pulp and get final product;
3, storage tank is put in the mandarin orange layering after the surface cutting, spread between every layer of mandarin orange and put the thick salt of 3～5mm and pickle, salting period is 4 months;
4, the mandarin orange that step 3 is pickled is put into make-up machine, by make-up machine mandarin orange is flattened into the mandarin orange cake that thickness is 1-2cm;
5, the solution of the mandarin orange after the moulding being put into syrup and flavoring allotment soaks, and soak time is 2 months;
The moulding mandarin orange cake that 6, will soak is put into temperature at steam chest 20-35 minutes of 120～150 degree, and it is baked ripe to carry out Sha Jun;
7,, the mandarin orange cake Jiang baked maturation type is put into the threshing ground, airing 1-3 days, moulding mandarin orange cake surface is dried;
8, the mandarin orange cake that the surface is dried is put into the plastic packaging bag sealing and is preserved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101367549A CN101884405B (en) | 2009-05-14 | 2009-05-14 | Process for manufacturing fruit cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101367549A CN101884405B (en) | 2009-05-14 | 2009-05-14 | Process for manufacturing fruit cakes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101884405A CN101884405A (en) | 2010-11-17 |
| CN101884405B true CN101884405B (en) | 2013-08-14 |
Family
ID=43070626
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101367549A Expired - Fee Related CN101884405B (en) | 2009-05-14 | 2009-05-14 | Process for manufacturing fruit cakes |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101884405B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284154B (en) * | 2013-06-20 | 2014-12-10 | 龙胜各族自治县和平罗汉果农民专业合作社 | Caky product of sundried fresh Corsvenor Momordica Fruit, and processing technology thereof |
| CN104365825A (en) * | 2014-12-03 | 2015-02-25 | 遵义市昌平食用菌种植场 | Dried needle mushroom pressing method |
| CN105594799A (en) * | 2016-01-28 | 2016-05-25 | 绍兴市口福食品有限公司 | Fruit pancake production process |
| CN112640999A (en) * | 2020-12-30 | 2021-04-13 | 黑龙江蓝雷饲料有限公司 | Concentrate supplement feed for dairy cows |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078111A (en) * | 1993-01-01 | 1993-11-10 | 绵阳师范专科学校 | The preparation technology of Citrus reticuiata Blano series of products |
| CN1346602A (en) * | 2000-09-27 | 2002-05-01 | 纪南农业协同组合 | Method for producing processed fruit |
| CN1757298A (en) * | 2005-10-28 | 2006-04-12 | 李协鼎 | Ice plum candy, and its prepn. method |
-
2009
- 2009-05-14 CN CN2009101367549A patent/CN101884405B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078111A (en) * | 1993-01-01 | 1993-11-10 | 绵阳师范专科学校 | The preparation technology of Citrus reticuiata Blano series of products |
| CN1346602A (en) * | 2000-09-27 | 2002-05-01 | 纪南农业协同组合 | Method for producing processed fruit |
| CN1757298A (en) * | 2005-10-28 | 2006-04-12 | 李协鼎 | Ice plum candy, and its prepn. method |
Non-Patent Citations (5)
| Title |
|---|
| 周红翠.青杏梅果脯的制作工艺.《农产品加工》.2003,(第6期),26. |
| 夙应.果脯的加工制作.《中国农村小康科技》.1999,(第6期),32-37. |
| 方修贵，等.金刚果实的综合开发利用.《浙江柑橘》.2003,第20卷(第4期),29-30. * |
| 果脯的加工制作;夙应;《中国农村小康科技》;19991231(第6期);32-37 * |
| 青杏梅果脯的制作工艺;周红翠;《农产品加工》;20031231(第6期);26 * |
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| CN101884405A (en) | 2010-11-17 |
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