CN102370033A - Processing technology of candied citron - Google Patents
Processing technology of candied citron Download PDFInfo
- Publication number
- CN102370033A CN102370033A CN2010102684835A CN201010268483A CN102370033A CN 102370033 A CN102370033 A CN 102370033A CN 2010102684835 A CN2010102684835 A CN 2010102684835A CN 201010268483 A CN201010268483 A CN 201010268483A CN 102370033 A CN102370033 A CN 102370033A
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- CN
- China
- Prior art keywords
- buddha
- hand
- process technology
- preserved fruit
- citron
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The invention discloses a processing technology of candied citron. The candied citron processed by utilizing the technology is sweet and delicious, and has the effect of soothing flow of vital energy to reduce phlegm. The technology is realized by the following steps: cutting the citron into slices with thickness of 1.5cm, and soaking for 8 to 10 hours with 2-3 percent lime water; picking up and rinsing; cooking for 3 to 4 minutes in boiling water; preparing candy fluid by 40 percent of candy fluid, 0.2 percent of nitric acid, 0.5 percent of edible salt and 0.05 percent of potassium sorbate; cooking the citron slices with the candy fluid; taking out the citron slices from the candy fluid when the citron slices becomes transparent and the concentration of the candy fluid is over 60 percent; and drying for 16 hours at 65 DEG C.
Description
Technical field:
The invention relates to the processing method of Buddha's hand, a kind of process technology of more specifically saying so about the preserved fruit Buddha's hand.
Background technology:
Buddha's hand is processed with two kinds of fingered citron beverage and chocho preserved fruits, the fingered citron beverage preparation method for sugar, citric acid, Buddha's hand dry plate, that extract adds water is formulated.The chocho preserved fruit is after carrying out preliminary treatment with Buddha's hand, to cooperate with fruit, adopts sugar and honey cure process to produce.
Summary of the invention:
The objective of the invention is to overcome the shortcoming of prior art, a kind of new process technology is provided.The preserved fruit Buddha's hand that utilizes present technique to produce, not only fragrant and sweet good to eat, pleasant clears phlegm is arranged in addition.
The present invention realizes through following technical scheme: be cut into 1.5 centimetres of thin slices to Buddha's hand and soaked 8～10 hours with 2～3% limewash, pull rinsing out, put into boiling water again and boiled 3～4 minutes.Use 40% liquid glucose, add 0.2% citric acid, 0.5% salt, 0.05% potassium sorbate and be made into liquid glucose.Be put in together boiling in the liquid glucose to finger citron sliced, when finger citron sliced became transparent, sugar concentration reached more than 60%, from liquid glucose, takes out finger citron sliced.Got final product in dry 16 hours down at 65 degrees centigrade.
The specific embodiment:
1, raw material is handled: select that fruit shape is complete, ninety percent ripe Buddha's hand is a raw material for use.Raw material for washing is cut into thick about 1.5 centimetres of thin slices.
2, ash floats: preparation 2～3% lime aqueous solutions, and raw material is put in soaks 8～10 hours in the limewash, the finger citron sliced color, can be pulled out when yellow by leucismus.
3, water floats: with rinsing in the finger citron sliced clear water, the finger citron sliced color is changeed can pull out in vain.
4, blanching: put into boiling water pot boiling 3～4 minutes to finger citron sliced.And thoroughly remove the lime flavor, it is for use to drain the water.
5, preparation liquid glucose; Raw material is 1: 0.7 with the ratio of sugared consumption, is mixed with 40% liquid glucose to white sugar, and in liquid glucose, adds 0.2% citric acid, 0.5% salt, and 0.05% potassium sorbate is processed liquid glucose.
6, pass through sugar: the available established law of once boiling is passed through sugar, is put in together boiling in the liquid glucose to finger citron sliced, and the beginning duration and degree of heating can be big; And constantly stir, along with the boiling time lengthening, moisture constantly evaporates; The liquid glucose finger citron sliced that constantly thickens also absorbs liquid glucose gradually, and when finger citron sliced became transparent, sugar concentration reached more than 60%; At this moment fire wants slow, otherwise the caramelization phenomenon occurs, and product color can be dark brown up to black.Last liquid glucose is dense and can not heats when gluey again, from liquid glucose, takes out finger citron sliced.
7, drying: 65 degrees centigrade dry 16 hours down, making water content is 23～25% to end.
8, packing: laminated film pouch-packaged.
9, finished product local flavor: sweet acid and be with saline taste slightly, sharp and clear.Work in-process can be by artificially colored and be color and luster such as yellow, blue or green, green.
Claims (9)
1. the process technology of preserved fruit Buddha's hand is characterized in that: raw materials usedly be Buddha's hand, through section, ash float, water floats, blanching, pass through sugar, dry, packing forms.
2. according to the process technology of the said preserved fruit Buddha's hand of claim 1, it is characterized in that: said Buddha's hand is ninety percent ripe.
3. according to the process technology of the said preserved fruit Buddha's hand of claim 1, it is characterized in that: said section is to be cut into thick about 1.5 centimetres of thin slices.
4. according to the process technology of the said preserved fruit Buddha's hand of claim 1, it is characterized in that: it is with 2～3% limewash immersion 8～10 hours with Buddha's hand section that said ash floats.
5. according to the process technology of the said preserved fruit Buddha's hand of claim 1, it is characterized in that: said blanching is to put into boiling water pot boiling 3～4 minutes to finger citron sliced.
6. according to the process technology of the said preserved fruit Buddha's hand of claim 1, it is characterized in that: said sugar is to be put in together boiling in the liquid glucose to finger citron sliced, reaches more than 60% until sugar concentration.
7. according to the process technology of the said preserved fruit Buddha's hand of claim 6, it is characterized in that: said liquid glucose prescription is: water 60%, white sugar 40%, citric acid 0.2%, salt 0.5%, potassium sorbate 0.05%.
8. according to the process technology of the said preserved fruit Buddha's hand of claim 6, it is characterized in that: said liquid glucose, using the sugar amount and the ratio of Buddha's hand section is 0.7: 1.
9. according to the process technology of the said preserved fruit Buddha's hand of claim 1, it is characterized in that: said drying 65 degrees centigrade dry 16 hours down, making water content is 23～25% to end.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102684835A CN102370033A (en) | 2010-08-23 | 2010-08-23 | Processing technology of candied citron |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102684835A CN102370033A (en) | 2010-08-23 | 2010-08-23 | Processing technology of candied citron |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102370033A true CN102370033A (en) | 2012-03-14 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102684835A Pending CN102370033A (en) | 2010-08-23 | 2010-08-23 | Processing technology of candied citron |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102370033A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385341A (en) * | 2013-07-08 | 2013-11-13 | 广东济公保健食品有限公司 | Sugar solution for processing fingered citron preserves and processing method of fingered citron preserves |
| CN104082497A (en) * | 2014-06-20 | 2014-10-08 | 陶峰 | Processing method for preserved chayote |
| CN106071491A (en) * | 2016-06-30 | 2016-11-09 | 李兴彪 | A kind of Fructus Citri Sarcodactylis beverage and preparation method thereof |
| CN107307339A (en) * | 2017-05-12 | 2017-11-03 | 浦江兴晟食品科技有限公司 | The process equipment and processing method of Buddha's hand foods packed in carton containers |
| CN110302343A (en) * | 2018-03-27 | 2019-10-08 | 上海市浦东新区公利医院 | Promoting the circulation of qi cough-relieving edible composition and its application in a kind of temperature |
| CN113826749A (en) * | 2021-09-18 | 2021-12-24 | 四川工大西南食品研究有限责任公司 | Preserved fingered citron and preparation method thereof |
-
2010
- 2010-08-23 CN CN2010102684835A patent/CN102370033A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385341A (en) * | 2013-07-08 | 2013-11-13 | 广东济公保健食品有限公司 | Sugar solution for processing fingered citron preserves and processing method of fingered citron preserves |
| CN103385341B (en) * | 2013-07-08 | 2014-07-30 | 广东济公保健食品有限公司 | Sugar solution for processing fingered citron preserves and processing method of fingered citron preserves |
| CN104082497A (en) * | 2014-06-20 | 2014-10-08 | 陶峰 | Processing method for preserved chayote |
| CN106071491A (en) * | 2016-06-30 | 2016-11-09 | 李兴彪 | A kind of Fructus Citri Sarcodactylis beverage and preparation method thereof |
| CN107307339A (en) * | 2017-05-12 | 2017-11-03 | 浦江兴晟食品科技有限公司 | The process equipment and processing method of Buddha's hand foods packed in carton containers |
| CN110302343A (en) * | 2018-03-27 | 2019-10-08 | 上海市浦东新区公利医院 | Promoting the circulation of qi cough-relieving edible composition and its application in a kind of temperature |
| CN110302343B (en) * | 2018-03-27 | 2021-08-03 | 上海市浦东新区公利医院 | Edible composition for warming interior, promoting qi circulation and relieving cough and application thereof |
| CN113826749A (en) * | 2021-09-18 | 2021-12-24 | 四川工大西南食品研究有限责任公司 | Preserved fingered citron and preparation method thereof |
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Legal Events
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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 |
Application publication date: 20120314 |