CN102389089A - Dried litchi and preparation process thereof - Google Patents
Dried litchi and preparation process thereof Download PDFInfo
- Publication number
- CN102389089A CN102389089A CN2011103581864A CN201110358186A CN102389089A CN 102389089 A CN102389089 A CN 102389089A CN 2011103581864 A CN2011103581864 A CN 2011103581864A CN 201110358186 A CN201110358186 A CN 201110358186A CN 102389089 A CN102389089 A CN 102389089A
- Authority
- CN
- China
- Prior art keywords
- lichee
- done
- manufacture craft
- hours
- dried
- 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.)
- Pending
Links
Landscapes
- Drying Of Solid Materials (AREA)
Abstract
A dried litchi and a preparation process thereof. The dried litchi has saline taste, and is prepared by the following steps: boiling the selected litchi with brine, baking, performing ventilation, cooling, drying, and baking again. The dried litchi prepared by the process of the invention contains a certain amount of salts, and can further inhibit the growth of microorganisms; thus the shelf life of the dried litchi is prolonged, and the preservation time is usually up to one year or even longer; in addition, the dried litchi has saline taste with sweet taste, has unique mouthfeel and more abundant taste, and does not cause mouth dryness during eating.
Description
Technical field
The present invention relates to a kind of dry fruit and preparation technology thereof, particularly a kind of lichee is done and manufacture craft.
Background technology
Fresh litchi processing is drying, with a long history, and finished product meat is thick, and it is fragrant and sweet to distinguish the flavor of, and always for from tasting and the good merchantable brand of giving a present, finds a good sale in both at home and abroad.The kind that the processing lichee is done, bosom branch, the glutinous rice wrapped in lotus leaves of adopting are good with glutinous rice wrapped in lotus leaves especially, the thick nuclear of manufactured goods meat is little, sweet sweet-smelling.Processing method is divided Exposure to Sunlight and heated drying, is by thermodynamic activity the moisture in the fruit to be reduced to certain limit, and the active of enzyme also is suppressed simultaneously, so can carry out the preservation of long period.The lichee dryness is flat warm partially, have promote the production of body fluid to quench thirst, functions such as benefiting qi and nourishing blood, regulating qi-flowing for relieving pain.Especially after being ill the dietotherapy good merchantable brand of diseases such as body void, insufficiency of vital energy and blood, gastral cavilty distending pain, deficiency of stomach-Yin and thirsty and dry pharynx has magical medical care effect.
Existing lichee is done its shelf-life and had only 180 days mostly, and is shorter comparatively speaking; In addition, existing lichee is dried, and its taste differs and is not a lot, and taste is comparatively single, and lichee is rich in glucose, and more the making of sugar seemed sweet partially when eating during lichee was done, and is edible greasy easily, also occurs mouth parched and tongue scorched easily.
Summary of the invention
The present invention provides a kind of lichee to do and manufacture craft, with overcome the lichee that exists in the prior art do the shelf-life short, taste is single, sweet partially, ediblely be prone to be bored with, be prone to problem such as mouth parched and tongue scorched.
The present invention adopts following technical scheme:
A kind of lichee is done, and this lichee is dried to have saline taste.
The manufacture craft that lichee is done may further comprise the steps:
A. 1 part salt is added in 9～11 parts the water mixing;
B. in the salt solution that adding step a made after fresh litchi was cleaned, salt solution is heated, the boiling back continues to heat 14～16 minutes;
C. filter, lichee is moved to the roasting kitchen range, lichee is stacked thickness and is not more than 34 centimetres, cured 60～69 hours under 50～80 ℃, during stir lichee at least 4 times;
D. step c lichee being moved to the ventilation put 8～12 days;
E. the steps d lichee cured under 30～45 ℃ 15～28 hours again.
More specifically: amount of water is 10 parts among the step a.
Among the step b salt solution is heated, it is 15 minutes that the boiling back continues heat time heating time.
Lichee among the step b is through selecting, remove bitten, rotted, that fruit colour is unusual etc. is really bad.
Lichee stacking thickness is 30 centimetres among the step c.
Lichee cured under 60 ℃ 65 hours among the step c, cured after 5 hours and stirred lichee for the first time, stirred once in per afterwards 10 hours.
Lichee was put 10 days in the steps d.
Lichee cured under 35 ℃ 20 hours among the step e; Cure after 5 hours and stir lichee for the first time, stirred once in per afterwards 10 hours.
Lichee and roasting kitchen are at a distance from being provided with bamboo lamella when curing in addition.
Can know by the above-mentioned description of this invention; Compare with prior art, the present invention has following advantage: the lichee that makes through the present invention is dried to contain a certain amount of salt, can further suppress growth of microorganism; The shelf-life that lichee is done prolongs, and the holding time can reach 1 year even more of a specified duration usually; In addition, this lichee is done and to be contained saline taste in sweet, and mouthfeel is unique, and taste is abundanter, and in edible process, the situation of dry can not occur.
The specific embodiment
A kind of lichee is done, and this lichee is dried to have saline taste.The lichee that makes through the present invention is dried to contain a certain amount of salt, and salt is prone to suction, does last time as microbial adhesion at this lichee; Salting liquid can siphon away the moisture in the microbial body; Lack moisture, microorganism is difficult to existence and continues procreation, so can further suppress growth of microorganism; The shelf-life that lichee is done prolongs, and the holding time can reach 1 year even more of a specified duration usually; In addition, this lichee is done and to be contained saline taste in sweet, and mouthfeel is unique, and taste is abundanter, and in edible process, the situation of dry can not occur.This lichee with saline taste is done and can be prepared through following embodiment:
Embodiment one
This embodiment is a preferred implementation, and the manufacture craft that lichee is done may further comprise the steps:
A. 1 part salt is added in 10 parts the water mixing;
B. in the salt solution that adding step a made after fresh litchi was cleaned, salt solution is heated, the boiling back continues to heat 15 minutes;
C. filter, lichee is moved to the roasting kitchen range, it is 30 centimetres that lichee is stacked thickness, under 60 ℃ of temperature, cures 65 hours, cures after 5 hours and stirs lichee for the first time, stirs once in per afterwards 10 hours;
D. step c lichee being moved to the ventilation put 10 days;
E. the steps d lichee cured under 35 ℃ 20 hours again, cured after 5 hours and stirred lichee for the first time, stirred once in per afterwards 10 hours.
Wherein, be to guarantee the quality that lichee is done, the lichee among the step b is through selecting, remove bitten, rotted, that fruit colour is unusual etc. is really bad.In addition, lichee and roasting kitchen are at a distance from being provided with bamboo lamella when curing, and such structure setting can prevent well that lichee from doing when curing, and lichee is done and occurred unusual with roasting kitchen range contact-making surface by burned or color.
Embodiment two
The manufacture craft that lichee is done may further comprise the steps:
A. 1 part salt is added in 9 parts the water mixing;
B. in the salt solution that adding step a made after selected fresh litchi was cleaned, salt solution is heated, the boiling back continues to heat 14 minutes;
C. filter, lichee is moved to the roasting kitchen range, it is 34 centimetres that lichee is stacked thickness, under 50 ℃ of temperature, cures 69 hours, cures after 5 hours and stirs lichee for the first time, stirs once in per afterwards 10 hours;
D. step c lichee being moved to the ventilation put 12 days;
E. the steps d lichee cured under 30 ℃ 28 hours again, cured after 5 hours and stirred lichee for the first time, stirred once in per afterwards 10 hours.
Embodiment three
The manufacture craft that lichee is done may further comprise the steps:
A. 1 part salt is added in 11 parts the water mixing;
B. in the salt solution that adding step a made after selected fresh litchi was cleaned, salt solution is heated, the boiling back continues to heat 16 minutes;
C. filter, lichee is moved to the roasting kitchen range, it is 30 centimetres that lichee is stacked thickness, under 80 ℃ of temperature, cures 60 hours, cures after 5 hours and stirs lichee for the first time, stirs once in per afterwards 10 hours;
D. step c lichee being moved to the ventilation put 8 days;
E. the steps d lichee cured under 45 ℃ 20 hours again, cured after 5 hours and stirred lichee for the first time, stirred once in per afterwards 10 hours.
Above-mentionedly be merely the specific embodiment of the present invention, but design concept of the present invention is not limited thereto, allly utilizes this design that the present invention is carried out the change of unsubstantiality, all should belong to the behavior of invading protection domain of the present invention.
Claims (10)
1. a lichee is done, and it is characterized in that: said lichee is dried to have saline taste.
2. the manufacture craft done of lichee is characterized in that: may further comprise the steps:
A. 1 part salt is added in 9～11 parts the water mixing;
B. in the salt solution that adding step a made after fresh litchi was cleaned, salt solution is heated, the boiling back continues to heat 14～16 minutes;
C. filter, lichee is moved to the roasting kitchen range, lichee is stacked thickness and is not more than 34 centimetres, cured 60～69 hours under 50～80 ℃, during stir lichee at least 4 times;
D. step c lichee being moved to the ventilation put 8～12 days;
E. the steps d lichee cured under 30～45 ℃ 15～28 hours again.
3. the manufacture craft that lichee as claimed in claim 2 is done, it is characterized in that: amount of water is 10 parts among the step a.
4. the manufacture craft that lichee as claimed in claim 2 is done is characterized in that: among the step b salt solution is heated, the boiling back continues heating 15 minutes.
5. the manufacture craft that lichee as claimed in claim 2 is done is characterized in that: the lichee among the step b is through selecting, remove bitten, rotted, that fruit colour is unusual etc. is really bad.
6. the manufacture craft that lichee as claimed in claim 2 is done is characterized in that: lichee stacking thickness is 30 centimetres among the step c.
7. the manufacture craft that lichee as claimed in claim 2 is done, it is characterized in that: lichee cured under 60 ℃ 65 hours among the step c.
8. the manufacture craft that lichee as claimed in claim 2 is done is characterized in that: lichee was put 10 days in the steps d.
9. the manufacture craft that lichee as claimed in claim 2 is done, it is characterized in that: lichee cured under 35 ℃ 20 hours among the step e.
10. like claim 7 or the dried manufacture craft of 9 described lichee, it is characterized in that: stirred lichee once in per 10 hours during curing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103581864A CN102389089A (en) | 2011-11-14 | 2011-11-14 | Dried litchi and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103581864A CN102389089A (en) | 2011-11-14 | 2011-11-14 | Dried litchi and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102389089A true CN102389089A (en) | 2012-03-28 |
Family
ID=45856585
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103581864A Pending CN102389089A (en) | 2011-11-14 | 2011-11-14 | Dried litchi and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102389089A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172009A (en) * | 2014-08-29 | 2014-12-03 | 邵碰狮 | Method for producing salty litchi and dried litchi |
| CN107788442A (en) * | 2017-10-31 | 2018-03-13 | 博白县富山水果种植专业合作社 | A kind of dried litchi preparation method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1320383A (en) * | 2001-03-26 | 2001-11-07 | 广东省农业科学院果树研究所 | Low-temp vacuum drying curing method for litchi and longan |
| CN1385080A (en) * | 2002-05-31 | 2002-12-18 | 广东省农业科学院果树研究所 | Baking preservation method for half-dried leechee and longan |
| CN101411355A (en) * | 2008-11-28 | 2009-04-22 | 华南理工大学 | Method for processing dried lichee and dried longan |
| CN101878882A (en) * | 2010-04-30 | 2010-11-10 | 陆爱章 | Processing method of dried lychee and dried longan |
| CN102038157A (en) * | 2010-12-09 | 2011-05-04 | 邵碰狮 | Method for preparing salted dry longan |
-
2011
- 2011-11-14 CN CN2011103581864A patent/CN102389089A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1320383A (en) * | 2001-03-26 | 2001-11-07 | 广东省农业科学院果树研究所 | Low-temp vacuum drying curing method for litchi and longan |
| CN1385080A (en) * | 2002-05-31 | 2002-12-18 | 广东省农业科学院果树研究所 | Baking preservation method for half-dried leechee and longan |
| CN101411355A (en) * | 2008-11-28 | 2009-04-22 | 华南理工大学 | Method for processing dried lichee and dried longan |
| CN101878882A (en) * | 2010-04-30 | 2010-11-10 | 陆爱章 | Processing method of dried lychee and dried longan |
| CN102038157A (en) * | 2010-12-09 | 2011-05-04 | 邵碰狮 | Method for preparing salted dry longan |
Non-Patent Citations (1)
| Title |
|---|
| 韩冬梅等: "《龙眼贮藏保鲜及加工新技术》", 31 December 2000 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172009A (en) * | 2014-08-29 | 2014-12-03 | 邵碰狮 | Method for producing salty litchi and dried litchi |
| CN107788442A (en) * | 2017-10-31 | 2018-03-13 | 博白县富山水果种植专业合作社 | A kind of dried litchi preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102038157B (en) | Method for preparing salted dry longan | |
| CN103027167A (en) | Greengage sweetmeat containing black tea and production method of greengage sweetmeat | |
| CN103766553B (en) | Fermentation is taken away the puckery taste coptis jasmine tea and preparation method | |
| CN104186887A (en) | Lotus root preserved fruits and preparation method thereof | |
| CN105053980B (en) | A kind of processing method of the plain jerky of Hericium erinaceus | |
| CN102697067B (en) | Air dried meat and production method thereof | |
| CN105795251A (en) | Processing method of roasted lamb leg | |
| CN103598621B (en) | TG enzyme and high-temperature high-pressure processing method for high-quality marinated eggs | |
| CN107173444A (en) | One kind is instant to reconstitute milk tea high microsteping coconut palm fruit | |
| CN105533668B (en) | A kind of instant tremella custard of instant and preparation method thereof | |
| CN103749911A (en) | Tea flavored preserved honey pomelo and making method thereof | |
| CN106387182A (en) | Tea flower beverage and preparation method thereof | |
| CN102389089A (en) | Dried litchi and preparation process thereof | |
| KR20120009022A (en) | Grain syrup comprisng ripe persimmon and Manufacturing method thereof | |
| CN104905096A (en) | Skin beautifying donkey-hide gelatin full pear jam and preparation method thereof | |
| CN102334582A (en) | Preparation method of fig confect | |
| CN104304856A (en) | Blueberry flavor nutrient jam and preparation method thereof | |
| CN107484978A (en) | A kind of production method of the secondary pickling salted duck eggs with health-care efficacy | |
| CN106722409A (en) | A kind of preparation method of instant steamed crab | |
| CN103749908A (en) | Tea flavored preserved honey pomelo and making method thereof | |
| CN105062776A (en) | Making method for flower mushroom and sticky rice health wine | |
| CN107495237A (en) | A kind of preparation method of pulp-water | |
| CN101103826B (en) | Method for softening red ginseng and method for preparing red ginseng pickled vegetable | |
| CN105054108A (en) | Spicy and hot sausage and preparation method thereof | |
| JP2019195320A5 (en) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120328 |