CN102370144A - Formula and preparation method of instant sour-sweet fresh coconut - Google Patents
Formula and preparation method of instant sour-sweet fresh coconut Download PDFInfo
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- CN102370144A CN102370144A CN2010102626488A CN201010262648A CN102370144A CN 102370144 A CN102370144 A CN 102370144A CN 2010102626488 A CN2010102626488 A CN 2010102626488A CN 201010262648 A CN201010262648 A CN 201010262648A CN 102370144 A CN102370144 A CN 102370144A
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Abstract
The invention discloses a formula and preparation method of instant sour-sweet fresh coconut. The preparation method comprises the following steps: taking out fresh tender coconut, washing, soaking the washed coconut in an antiseptic solution in a semi-aseptic health and clean workshop for 3-5 min for sterilization, taking the coconut out from the antiseptic solution and washing with fresh purified water, adding salt, edible sodium D-isoascorbate, edible vinegar, sugar, cooking wine, sorbic acid for food and the like in the coconut and mixing uniformly, curing for 60 min*6, sub-packaging, and sealing to obtain a directly edible snack food which is suitable for long-term storage, travel, outdoor, building site and the like. The instant sour-sweet fresh coconut keeps natural nutrition constituents and has a unique flavor.
Description
1. affiliated technical field
The present invention relates to a kind of prescription and preparation method of instant sour-sweet delicious coconut meat; Characteristic is: keep its fresh effective ingredient original flavor, its sweet and sour is good to eat, keeps original flavor abundant; Be easy to storage, transportation simultaneously; Easy to carry, instant at any time, technical process and prescription meet the relevant regulations of " People's Republic of China's food security method ".The invention belongs to preparatory packing non-staple food field.
2. background technology
At present, known instant coconut meat is newly to pluck or freezing stock or instant fruit basically.So far, all do not see on the market and in the document can convenient and instant sour-sweet flavor keep fresh composition coconut meat to pack non-staple food in advance, and can longer-term preserve, transport, carry and instant at any time.Documents and materials are following:
(1) Zou school chief editor " the practical new technology of China's Vegetable is complete works of " ISBN7-5304-2661-3 Beijing science tech publishing house, January in 2004 the 1st edition;
(2) chief editor such as Ma Ying " wild edible plant resources process technology " ISBN978-7-5019-6808-4, China Light Industry Press, 2009 year June the 1st edition;
(3) Bi Yang, Ge Yonghong etc. show " vegetable product processing technology and prescription " ISBN7-5025-9270-9 Chemical Industry Press, 2006 back October the 1st edition.
(4) Cao Yan flat sennit work " foodstuff flavouring technology " ISBN978-7-5025-3703-6 Chemical Industry Press, March in 2008 the 1st edition.
3. summary of the invention
The present invention has kept the fresh natural components and the original flavor of coconut meat, is easy to simultaneously preserve, transports, carries and can eat at any time; The present invention provides the typical local food (non-staple foodstuff class) of the instant sour-sweet fresh flavor natural components of a kind of preparatory packaged convenience.
3.1 the technical scheme that the instant sour-sweet flavor coconut meat of the present invention is adopted:
3.1.1 technical process:
Fresh tender coconut meat is taken out, be cut into the bulk of about 2cm * 2cm, be built at half aseptic health clean room and soak 3～5min sterilization in the thimerosal; Pull out with fresh purified water flushing, with mixings such as sorbic acids, pickle 60min * 6 with salt, edible D-sodium isoascorbate, vinegar, sugar, cooking wine, food; Packing; Sealing promptly gets and is fit to longer-term storage and is suitable for directly edible non-staple food such as journey, field, building site again, keeps natural nutrition composition and has unique local flavor.
3.1.2 prescription
With bright coconut meat 75 parts (70%～80%), vinegar 12.5 parts (10%～15%), sugar 4.0 parts (3.0%～5.0%), salt 4.0 parts (3.0%～5.0%), cooking wine 4.5 parts of (3.0%～5.0%), sorbic acid and D-sodium isoascorbates by the interpolation of limiting the quantity of of GB2760 standard.
3.1.3 eating method:
The instant fresh coconut meat of the present invention is packed non-staple food in advance, and unlatching can directly eat, and is the leisure non-staple food.
3.1.4 guardian technique:
The guardian technique of the instant sour-sweet delicious coconut meat of the present invention is:
1. use modern advanced industrial premises, equipment (industrial premises: GMP half aseptic health level dust proof workshop; Stainless steel cauldron preparation: heating and pressurizing facility, cooling infrastructure, stirring facility, washing device, degerming respirator, Pressure gauge, thermometer, peephole and water supply, feed intake, auxiliary facility such as discharge); Make it can comparatively fast heat up, comparatively fast cool off, control temperature, time, effectively utilize modern advanced industrial technology.
2. select fresh coconut raw material for use, inferior need not;
3. time, the temperature of a series of each stage process controls of preparation avoid temperature (day normal temperature) between seasonal period to cross exceeding low, make its method for making proper, guarantee that curing process is not freezing, without putrefaction, can effectively keep the original flavor of its natural components.
4. GMP food industry factory building purifies and disinfects in modern times, and half germ-free condition production is guaranteed to ensure food safety not by germ contamination.
3.2 the packing of product
The instant sour-sweet flavor coconut meat of the present invention divides every part of solids net content (water stain to drain) 100g, 200g, the 300g of packing; Glass bottle covers 18 months maintenance phases completely, and Polythene Bag (packaging for foodstuff level) dress vacuumizes sealing by fusing and keeps 12 months phases.Annotate: packaging for foodstuff should meet the regulation of GB7718 national standard.
3.3 the beneficial effect of the instant sour-sweet flavor coconut meat of the present invention:
1. the process that bright coconut meat does not destroy through high temperature such as heating, the less loss of effective ingredient;
2. keep bright coconut meat original flavor, under the effect of pickling, make original flavor delicious more at flavouring such as salt, vinegar and sugar;
3. pickling process process and packing operation are carried out under GMP factory building half aseptic condition, safe and sanitary, and product quality is guaranteed, and is healthy;
4. be convenient to preserve, transport, carry and preserve;
5. convenient and instant need not heat before eating, and is edible at any time, is applicable to that more environment such as journey, field, building site are edible;
6. use modernized industrial device fabrication, feasible process can be used for industrialized mass production, promotes productivity.
4 specific embodiment
The fresh coconut meat specific embodiment of the instant sour-sweet flavor of the present invention is implemented by following step.
4.1 raw material are selected and the implementation quality standard
(1) bright coconut: the endosperm of babassu coconut (Locos nucifera L.), also be the coconut palm flesh.Be rich in protein, coconut oil, stachyose, Cobastab, C, E (tocopherol) etc.Processing method: fresh tender coconut meat is taken out, be cut into the bulk of about 2cm * 2cm, subsequent use (should in 60min, use).
(2) vinegar: GB18187 national standard mature vinegar or light-coloured vinegar.
(3) sugar: GB13104 national standard table sugar.
(4) salt: GB5461 national standard salt.
(5) cooking wine: GB/T 10781 national standard liquor.
(6) D-sodium isoascorbate GB2760, coding: 04.004, food is used anti-oxidant, consumption≤1.0g/kg (in ascorbic acid).
(7) sorbic acid: GB2760, coding: 17.003, food is used anticorrisive agent, consumption≤2.0g/kg (in sorbic acid).
4.2 prescription
Fresh coconut meat 75 parts (70%～80%), vinegar 12.5 parts (10%～15%), sugar 4.0 parts (3.0%～5.0%), salt 4.0 parts (3.0%～5.0%), cooking wine 4.5 parts of (3.0%～5.0%), sorbic acid and D-sodium isoascorbates are in the interpolation (its addition can be not counted in total deal ratio) of limiting the quantity of of GB2760 standard.
Annotate: the also available vitamin C of D-sodium isoascorbate (D-vitamin(e) C sodium), sorbic acid be the same veriety of national standard food grade such as available potassium sorbate also.
4.3 technological procedure (under the clean room condition):
1. the bright coconut meat that will handle well places the stainless steel caldron, adds 0.03% food with level potassium permanganate liquid (standard GB2760 code: 00.001), stir, soak the 3-5min sterilization.Material should be dipped in the liquid fully; Pull out, wash 2-3min, drain with purified water.
Purified water quality standard: the fresh purified water of making within 8 hours that Pharmacopoeia of People's Republic of China version in 2010 is the 111st page.
2. will move in the stainless steel cauldron that band stirs through sterilization, the coconut meat cleaned, and answer conditioned reaction jar temperature between 5 ℃-20 ℃ when low or too high, and guarantee to avoid Yin Wendu to cross low freezing influence and pickle reaction or too high the accelerations corruption of temperature if indoor temperature is crossed.
3. salt, sugar, D-sodium isoascorbate and the sorbic acid with formula ratio dissolves with an amount of purified water respectively, stirs, and be subsequent use;
The salt that 4. will dissolve, sugar, D-sodium isoascorbate and vinegar, cooking wine add respectively in the agitated reactor of having contained major ingredient, add purified water and make liquid cross object plane, slowly stir, and add sorbic acid, slowly stir, and pickle 60min * 6, stir.
5. quality testing:
A. general inspection promptly must not check through sense organs such as visual inspection, news gas, mouthful gustations has peculiar smell, and color, smell and taste should conform to quality requirements;
B. should meet national food hygienic standard through chemical detection and biological detection.
6. packing is sub-packed in the above-mentioned sour-sweet flavor coconut meat of pickling in the vial or food usefulness level aluminum-plastic composite membrane bag of sterilization, and loading amount: 100g/ bag, 200g/ bag, 300g/ bag, sealing promptly gets.Annotate: technical process should be carried out at half aseptic GMP food production dust proof workshop, and guaranteeing does not have fungi pollution, edible safety.
4.4 eating method
It is directly edible that the sour-sweet flavor coconut meat of the present invention can be used as leisure food, directly eats when more being applicable to no cooking condition such as journey, field, building site.
Implement example 1:
Get fresh coconut meat 75kg, vinegar 12.5kg, sugar 4kg, salt 4kg, cooking wine 4.5kg, sorbic acid 0.2kg, D-sodium isoascorbate 0.1kg,, promptly get according to cooking under the present invention's " 4.3 technological procedure " item.
Implement example 2:
Get fresh coconut meat 70kg, vinegar 15kg, sugar 5kg, salt 5kg, cooking wine 5kg, sorbic acid 0.2kg, D-sodium isoascorbate 0.1kg,, promptly get according to cooking under the present invention's " 4.3 technological procedure " item.
Implement example 3:
Get fresh coconut meat 80kg, vinegar 10kg, sugar 4kg, salt 3kg, cooking wine 3kg, sorbic acid 0.2kg, D-sodium isoascorbate 0.1kg,, promptly get according to cooking under the present invention's " 4.3 technological procedure " item.
Claims (3)
1. the prescription of an instant sour-sweet delicious coconut meat and preparation method: fresh tender coconut meat is taken out, pickle with salt, vinegar, sugar, cooking wine etc. behind the disinfection and must the fresh coconut meat composition of maintenance and original flavor be easy to preserve, transportation, instant non-staple food easy to carry.
2. according to claims 1, prescription of the present invention: bright coconut meat 75 parts (70%～80%), vinegar 12.5 parts (10%～15%), sugar 4.0 parts (3.0%～5.0%), salt 4.0 parts (3.0%～5.0%), cooking wine 4.5 parts of (3.0%～5.0%), sorbic acid and D-sodium isoascorbates are by the interpolation of limiting the quantity of of GB2760 standard.
3. according to claims 1 and 2 described characteristics of the present invention be: 1. selecting fresh coconut for use is raw material; 2. adopt modern industrial technology sterilization, sterilization, anti-pollution, anticorrosion guarantee food sanitation safe; 3. keep fresh natural components delicious flavour preferably; 4. instant; 5. be easy to longer-term storage and long-distance transport; 6. available modernized sophisticated equipment suitability for industrialized production forms productivity preferably.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102626488A CN102370144A (en) | 2010-08-24 | 2010-08-24 | Formula and preparation method of instant sour-sweet fresh coconut |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010102626488A CN102370144A (en) | 2010-08-24 | 2010-08-24 | Formula and preparation method of instant sour-sweet fresh coconut |
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| Publication Number | Publication Date |
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| CN102370144A true CN102370144A (en) | 2012-03-14 |
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| CN2010102626488A Pending CN102370144A (en) | 2010-08-24 | 2010-08-24 | Formula and preparation method of instant sour-sweet fresh coconut |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1757298A (en) * | 2005-10-28 | 2006-04-12 | 李协鼎 | Ice plum candy, and its prepn. method |
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- 2010-08-24 CN CN2010102626488A patent/CN102370144A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1757298A (en) * | 2005-10-28 | 2006-04-12 | 李协鼎 | Ice plum candy, and its prepn. method |
Non-Patent Citations (2)
| Title |
|---|
| 夏秋瑜等: "椰子的利用价值及综合加工技术", 《中国热带农业》 * |
| 肖红等: "椰子的开发利用", 《海南大学学报（自然科学版）》 * |
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Application publication date: 20120314 |