CN102626173A - Process for processing dark brown sugar preserved plums - Google Patents
Process for processing dark brown sugar preserved plums Download PDFInfo
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- CN102626173A CN102626173A CN2012101122327A CN201210112232A CN102626173A CN 102626173 A CN102626173 A CN 102626173A CN 2012101122327 A CN2012101122327 A CN 2012101122327A CN 201210112232 A CN201210112232 A CN 201210112232A CN 102626173 A CN102626173 A CN 102626173A
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- brown sugar
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- oven dry
- fruit embryo
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Abstract
The invention discloses a process for processing dark brown sugar preserved plums. The process comprises the following steps of: firstly, uniformly stirring water, salt, white granulated sugar, fennel powder and liquorice according to the weight proportion of 100:10:10:5:15 to form a soak solution; then, immersing dried semi-finished fruits in the soak solution for 10 h, and taking out the semi-finished fruits to be dried at 60 DEG C for 10 h by using a dryer; and finally, wrapping a layer of brown sugar outside the dried semi-finished fruits. By means of the process, the preserved plums having flavour of dark brown sugar can be prepared; mouth feel of the preserved plums is enriched; and requirements of crowds liking corresponding flavours can be satisfied.
Description
Technical field
The present invention relates to a kind of preserved plum processing technology, particularly relate to a kind of brown sugar preserved plum processing technology of producing brown sugar taste preserved plum.
Background technology
Preserved plum is as extensively receiving popular a kind of leisurely and carefree snacks, and it has characteristics such as thick clear-cut, the sweet acid appropriateness of meat, unique flavor.Along with, people need improve the processing technology of traditional preserved plum the continuous pursuit of preserved plum mouthfeel and taste, produce the new-type preserved plum that possesses different taste characteristics, to satisfy the demands of different of different crowd to the preserved plum taste.
Summary of the invention
Technical problem to be solved by this invention is, a kind of brown sugar preserved plum processing technology is provided, and this technology can be produced the preserved plum that possesses the brown sugar taste, to satisfy different taste crowd's demand.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of brown sugar preserved plum processing technology, and this technology may further comprise the steps:
Will the fruit embryo submerge to soak in the clear water and took out the control solid carbon dioxide in 5 hours, the fruit embryo of control solid carbon dioxide is submerged once more soaked 5 hours in the clear water that newly changes;
Taking out soaked fruit embryo utilizes dryer with 60 ℃ of oven dry 3 hours;
Jiang Shui, salt, white granulated sugar, fennel seeds powder, Radix Glycyrrhizae were with 100: 10: 10: 5: 15 the part by weight formation soak that stirs;
Fruit embryo after the oven dry submerged to soak in the soak to take out after 10 hours utilize dryer with 60 ℃ of oven dry 10 hours;
Fruit embryo outer wrap one deck brown sugar after oven dry.
Advantage of the present invention is that in the brown sugar preserved plum processing technology that the present invention set forth, at first Jiang Shui, salt, white granulated sugar, fennel seeds powder, Radix Glycyrrhizae were with 100: 10: 10: 5: 15 the part by weight formation soak that stirs; Then, the fruit embryo after the oven dry is submerged to soak in the soak to take out after 10 hours utilize dryer with 60 ℃ of oven dry 10 hours; At last, the fruit embryo outer wrap one deck brown sugar after oven dry.Through adopting above-mentioned technology can produce the preserved plum that possesses the brown sugar taste, enriched the mouthfeel of preserved plum, can satisfy different taste crowd's demand.
The specific embodiment
For further disclosing technical scheme of the present invention, specify embodiment of the present invention now:
Disclosed brown sugar preserved plum processing technology, this technology may further comprise the steps:
Will the fruit embryo submerge to soak in the clear water and took out the control solid carbon dioxide in 5 hours, the fruit embryo of control solid carbon dioxide is submerged once more soaked 5 hours in the clear water that newly changes;
Taking out soaked fruit embryo utilizes dryer with 60 ℃ of oven dry 3 hours;
Jiang Shui, salt, white granulated sugar, fennel seeds powder, Radix Glycyrrhizae were with 100: 10: 10: 5: 15 the part by weight formation soak that stirs;
Fruit embryo after the oven dry submerged to soak in the soak to take out after 10 hours utilize dryer with 60 ℃ of oven dry 10 hours;
Fruit embryo outer wrap one deck brown sugar after oven dry.
Through adopting above-mentioned processing technology, can produce the preserved plum that possesses the brown sugar taste, enriched the mouthfeel of preserved plum, can satisfy different taste crowd's demand.
More than, basic design of the present invention and basic principle have been set forth through introduction to listed embodiment.But the present invention never is limited to above-mentioned listed embodiment, and every equivalent variations, improvement and deliberately of inferior quality behavior of doing based on technical scheme of the present invention of change all should belong to protection scope of the present invention.
Claims (1)
1. brown sugar preserved plum processing technology is characterized in that this technology may further comprise the steps:
Will the fruit embryo submerge to soak in the clear water and took out the control solid carbon dioxide in 5 hours, the fruit embryo of control solid carbon dioxide is submerged once more soaked 5 hours in the clear water that newly changes;
Taking out soaked fruit embryo utilizes dryer with 60 ℃ of oven dry 3 hours;
Jiang Shui, salt, white granulated sugar, fennel seeds powder, Radix Glycyrrhizae were with 100: 10: 10: 5: 15 the part by weight formation soak that stirs;
Fruit embryo after the oven dry submerged to soak in the soak to take out after 10 hours utilize dryer with 60 ℃ of oven dry 10 hours;
Fruit embryo outer wrap one deck brown sugar after oven dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101122327A CN102626173A (en) | 2012-04-17 | 2012-04-17 | Process for processing dark brown sugar preserved plums |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101122327A CN102626173A (en) | 2012-04-17 | 2012-04-17 | Process for processing dark brown sugar preserved plums |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102626173A true CN102626173A (en) | 2012-08-08 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101122327A Pending CN102626173A (en) | 2012-04-17 | 2012-04-17 | Process for processing dark brown sugar preserved plums |
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| CN (1) | CN102626173A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598393A (en) * | 2013-11-13 | 2014-02-26 | 丽江老君山食品有限公司 | Fresh preserved plums and production method thereof |
| CN103621752A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Appetite-promoting dark brown sugar |
| CN105326004A (en) * | 2015-10-26 | 2016-02-17 | 广州市凯虹香精香料有限公司 | Brown sugar preserved plum essence special for areca nuts |
| CN106234732A (en) * | 2015-06-15 | 2016-12-21 | 吴景太 | High trophic function sugar |
-
2012
- 2012-04-17 CN CN2012101122327A patent/CN102626173A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621752A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Appetite-promoting dark brown sugar |
| CN103598393A (en) * | 2013-11-13 | 2014-02-26 | 丽江老君山食品有限公司 | Fresh preserved plums and production method thereof |
| CN103598393B (en) * | 2013-11-13 | 2016-01-06 | 丽江老君山食品有限公司 | A kind of fresh preserved plum and preparation method thereof |
| CN106234732A (en) * | 2015-06-15 | 2016-12-21 | 吴景太 | High trophic function sugar |
| CN105326004A (en) * | 2015-10-26 | 2016-02-17 | 广州市凯虹香精香料有限公司 | Brown sugar preserved plum essence special for areca nuts |
| CN105326004B (en) * | 2015-10-26 | 2018-01-19 | 广州市凯虹香精香料有限公司 | A kind of special brown sugar preserved plum essence of betel nut |
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Legal Events
| Date | Code | Title | Description |
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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: 20120808 |