CN102640833B - Method for making preserved arrowhead by segmental sugar osmosis by microwave - Google Patents
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for making preserved arrowhead by segmental sugar osmosis by microwave, which belongs to the technical field of food processing. The method includes subjecting arrow head chips subjected to cleaning, peeling and color retention to microwave sugar osmosis, allowing sugar content of the arrowhead pulp to reach 55-60%, drying at 65-70 DEG C for 12-16 hours to soften the arrow head chips, and packaging. The preserved arrowhead made by segmental sugar osmosis by microwave is bright and clear, sour, sweet, highly fragrant, and rich, and making the preserved arrowhead is an effective way to increase added value of arrowhead and increase farmers' income.
Description
Technical field
The present invention relates to a kind of method for preparing preserved fruit, be specifically related to a kind of segmented microwave and ooze the method that sugared legal system is equipped with the arrowhead dried meat.
Background technology
Arrowhead claims arrowhead, adjoin clinopodium herb, Herba Passiflorae Cupiformis, vegetables ovum again, belongs to Alismataceae, is a kind of herbaceos perennial, originates in China, and all there is distribution the various places, north and south, and the south cultivation is more.This product nature and flavor are sweet, bitter, be slightly cold, nontoxic, go into the heart, liver, lung channel.Has cancer-resisting, the knot that disappears that dispels the heat, detoxifcation diuresis, the effect of cardiac stimulant moistening lung.Cure mainly disease nuclear scheme ulcer, lump sore furuncle, the cough with lung heat, syndrome characterized by dyspnea gas is suppressed, and palpitaition is nervous, oedema, illnesss such as difficult urination.
The arrowhead per mu yield can reach 500 ~ 750kg, and hundreds of thousands jin listing is arranged every year, but mainly concentrates on by the end of December to February in next year, belongs in all the other months and sells the vacancy stage, and mainly sell based on aquatic foods, and processed goods is few.Therefore, the arrowhead deep development is processed into makes things convenient for leisure food, both can improve added value of product, can increase farmers' income again, improve the enthusiasm of peasant planting.
Summary of the invention
The objective of the invention is to: provide a kind of segmented microwave to ooze the method that sugared legal system is equipped with the arrowhead dried meat, it is easy that microwave oozes sugared ginseng numerical control system, and it is fast to ooze sugared speed, oozes sugar evenly, and mouthfeel is sweeter greasy, and structural state is complete, can effectively improve the sugared efficient of oozing of fruits and vegetables tissue.
Technical scheme of the present invention is that this oozes sugared method and may further comprise the steps: (1) raw material is selected: select for use big consistent, diameter 3 ~ 5cm, completely filled fruit, crust is smooth, the fresh arrowhead of no disease and pest;
(2) clean: fully wash with circulating water earlier, remove dirt and the field trash on arrowhead surface, roll then and wash, further remove impurity;
(3) peeling: be 7 ~ 12% 85 ~ 95 ℃ of NaOH solution, temperature, immersion 1 ~ 5min with mass concentration, and constantly stir with pressure-air, make the arrowhead skin obtain suitable corrosion, utilize the arrowhead after peeling machine is handled alkali lye to grind off epidermis, grind skin on one side, on one side towards clear water;
(4) look is protected in section: it is the thin slice of 4 ~ 6mm that the arrowhead rip cutting after will removing the peel becomes thickness, and the saline solution of putting into mass concentration 0.8% ~ 2.0% soaks 2 ~ 3h; Pull out then, put into boiling water and precook, boil 5 ~ 10min and pull out, the cold water of putting into 16 ~ 25 ℃ cools off, and the sodium bisulfite aqueous solution of putting into mass concentration 0.06 ~ 0.15% after the cooling soaks and protects look;
(5) microwave soaks sugar: the arrowhead that will protect after look is handled is placed in the microwave tray, the adding mass concentration is 20% ~ 35% white sugar, honey and citric acid mixed sugar liquid, under the power of microwave 250 ~ 350w, handle 15 ~ 25min, after the microwave boiling again normal temperature ooze sugar 20 ~ 40min; Mixed sugar liquid is mixed according to mass ratio 35:2.6:1 by white sugar, honey, citric acid, and the mixed sugar liquid measure is 2 ~ 5 times of arrowhead weight; And then sugar concentration is adjusted to 40 ~ 70% comply with above-mentioned same procedure processing; Alternate repetition 4 ~ 6 times, the final sugar content of preserved fruit reaches 55 ~ 60%;
(6) baking: the arrowhead that will soak after sugared was pulled out, and the clean liquid glucose of drop is put equably on drip pan, sends into drying room and dry by the fire 12 ~ 16h under 65 ~ 70 ℃ of conditions, and hand is touched tack-free, and moisture went out the room at 16 ~ 18% o'clock; Carry out ventilation dewetting every 2 ~ 4h in the bake process, be beneficial to dryingly, and carry out falling for 1 ~ 2 time dish, make uniform drying;
(7) packing that eases back: the arrowhead that baking is good is put in 20 ~ 25 ℃ the clean environment, moisture regain 20 ~ 24h, testing and finishing, reject disintegrating slag, shrivelled, different classifications are done quantitative package with non-toxic plastic bag by size, being stored in temperature is 12 ~ 16 ℃, and relative humidity is 60 ~ 65% shady and cool dry places.
The present invention has following advantage:
1. the raw material of the present invention's employing is arrowhead, arrowhead is nutritious, contain protein 17g, fatty 1g, starch 76.2g, crude fibre 3.1g, ash content 5.8g, calcium 44mg, phosphorus 561mg, iron 8.8mg, potassium 2480mg, thiamine 0.54mg, riboflavin 0.14mg, materials such as nicotinic acid 4.76mg, Vc17mg in every 100g dry, the output height, per mu yield can reach 500 ~ 750kg, the listing of hundreds of thousands jin is arranged every year, the arrowhead deep development is processed into leisure food such as arrowhead dried meat, expanded the processing channel of arrowhead, improve arrowhead production added value, increased farmers' income.
2. the present invention adopts the segmented microwave to ooze sugar, and hocket sugaring and microwave ooze sugar, oozes sugar fast and evenly, because process time, weak point can keep the original quality of food and local flavor to greatest extent.
3. the present invention is simple to operate, is easy to control, limpid, the sweet and sour taste of product color, and aromatic flavour, nutritious, final sugar content 55 ~ 60%, microbiological indicator: total number of bacteria (cfg/g)≤1000; Coliform (MPN/100g)≤30; Can't check pathogenic bacteria.
The specific embodiment
Below by embodiment in detail the present invention is described in detail, but the present invention is not limited to following embodiment.
Embodiment 1: ooze sugar preparation arrowhead dried meat according to following steps
(1) raw material is selected: select a big unanimity for use, and diameter 3cm, completely filled fruit, crust is smooth, the fresh arrowhead of no disease and pest;
(2) clean: fully wash with circulating water earlier, remove dirt and the field trash on arrowhead surface, roll then and wash, further remove impurity;
(3) peeling: be 7% 95 ℃ of NaOH solution, temperature, soak 1min with mass concentration, and constantly stir with pressure-air, make the arrowhead skin obtain suitable corrosion, the arrowhead after utilizing peeling machine with the alkali lye processing grinds off epidermis, Yi Bian grind skin, Yi Bian towards clear water;
(4) look is protected in section: it is the thin slice of 4mm that the arrowhead rip cutting after will removing the peel becomes thickness, and the saline solution of putting into mass concentration 0.8% soaks 3h; Pull out then, put into boiling water and precook, boil 5min and pull out, the cold water of putting into 16 ℃ cools off, and the sodium bisulfite aqueous solution of putting into mass concentration 0.06% after the cooling soaks and protects look;
(5) microwave soaks sugar: the arrowhead after will protecting look and handling is placed in the microwave tray, adds mass concentration and be 20% white sugar, honey and citric acid mixed sugar liquid, handles 25min under the power of microwave 250w, after the microwave boiling again normal temperature ooze sugared 40min; Mixed sugar liquid is mixed according to mass ratio 35:2.6:1 by white sugar, honey, citric acid, and the mixed sugar liquid measure is 2 times of arrowhead weight; And then sugar concentration is adjusted to 40% comply with above-mentioned same procedure processing; Alternate repetition 4 times, the final sugar content of preserved fruit reaches 55%;
(6) baking: the arrowhead that will soak after sugared was pulled out, and the clean liquid glucose of drop is put equably on drip pan, sends into drying room and dry by the fire 16h under 65 ℃ of conditions, and hand is touched tack-free, and moisture went out the room at 16% o'clock; Carry out ventilation dewetting every 2h in the bake process, be beneficial to dryingly, and carry out falling for 1 time dish, make uniform drying;
(7) packing that eases back: the arrowhead that baking is good is put in 20 ℃ the clean environment, moisture regain 24h, testing and finishing, reject disintegrating slag, shrivelled, different classifications are done quantitative package with non-toxic plastic bag by size, being stored in temperature is 12 ℃, and relative humidity is 60% shady and cool dry place.
Embodiment 2: ooze sugar preparation arrowhead dried meat according to following steps
(1) raw material is selected: select a big unanimity for use, and diameter 4cm, completely filled fruit, crust is smooth, the fresh arrowhead of no disease and pest;
(2) clean: fully wash with circulating water earlier, remove dirt and the field trash on arrowhead surface, roll then and wash, further remove impurity;
(3) peeling: be 9.5% 90 ℃ of NaOH solution, temperature, immersion 3min with mass concentration, and constantly stir with pressure-air, make the arrowhead skin obtain suitable corrosion, utilize the arrowhead after peeling machine is handled alkali lye to grind off epidermis, grind skin on one side, on one side towards clear water;
(4) look is protected in section: it is the thin slice of 5mm that the arrowhead rip cutting after will removing the peel becomes thickness, and the saline solution of putting into mass concentration 1.4% soaks 2.5h; Pull out then, put into boiling water and precook, boil 7.5min and pull out, the cold water of putting into 20 ℃ cools off, and the sodium bisulfite aqueous solution of putting into mass concentration 0.10% after the cooling soaks and protects look;
(5) microwave soaks sugar: the arrowhead after will protecting look and handling is placed in the microwave tray, adds mass concentration and be 27.5% white sugar, honey and citric acid mixed sugar liquid, handles 20min under the power of microwave 300w, after the microwave boiling again normal temperature ooze sugared 30min; Mixed sugar liquid is mixed according to mass ratio 35:2.6:1 by white sugar, honey, citric acid, and the mixed sugar liquid measure is 3.5 times of arrowhead weight; And then sugar concentration is adjusted to 55% comply with above-mentioned same procedure processing; Alternate repetition 5 times, the final sugar content of preserved fruit reaches 57.5%;
(6) baking: the arrowhead that will soak after sugared was pulled out, and the clean liquid glucose of drop is put equably on drip pan, sends into drying room and dry by the fire 14h under 68 ℃ of conditions, and hand is touched tack-free, and moisture went out the room at 17% o'clock; Carry out ventilation dewetting every 3h in the bake process, be beneficial to dryingly, and carry out falling for 2 times dish, make uniform drying;
(7) packing that eases back: the arrowhead that baking is good is put in 22.5 ℃ the clean environment, moisture regain 22h, testing and finishing, reject disintegrating slag, shrivelled, different classifications are done quantitative package with non-toxic plastic bag by size, being stored in temperature is 14 ℃, and relative humidity is 62.5% shady and cool dry place.
Embodiment 3: ooze sugar preparation arrowhead dried meat according to following steps
(1) raw material is selected: select a big unanimity for use, and diameter 5cm, completely filled fruit, crust is smooth, the fresh arrowhead of no disease and pest;
(2) clean: fully wash with circulating water earlier, remove dirt and the field trash on arrowhead surface, roll then and wash, further remove impurity;
(3) peeling: be 12% 85 ℃ of NaOH solution, temperature, soak 5min with mass concentration, and constantly stir with pressure-air, make the arrowhead skin obtain suitable corrosion, the arrowhead after utilizing peeling machine with the alkali lye processing grinds off epidermis, Yi Bian grind skin, Yi Bian towards clear water;
(4) look is protected in section: it is the thin slice of 6mm that the arrowhead rip cutting after will removing the peel becomes thickness, and the saline solution of putting into mass concentration 2.0% soaks 3h; Pull out then, put into boiling water and precook, boil 10min and pull out, the cold water of putting into 25 ℃ cools off, and the sodium bisulfite aqueous solution of putting into mass concentration 0.15% after the cooling soaks and protects look;
(5) microwave soaks sugar: the arrowhead after will protecting look and handling is placed in the microwave tray, adds mass concentration and be 35% white sugar, honey and citric acid mixed sugar liquid, handles 15min under the power of microwave 350w, after the microwave boiling again normal temperature ooze sugared 40min; Mixed sugar liquid is mixed according to mass ratio 35:2.6:1 by white sugar, honey, citric acid, and the mixed sugar liquid measure is 5 times of arrowhead weight; And then sugar concentration is adjusted to 70% comply with above-mentioned same procedure processing; Alternate repetition 6 times, the final sugar content of preserved fruit reaches 60%;
(6) baking: the arrowhead that will soak after sugared was pulled out, and the clean liquid glucose of drop is put equably on drip pan, sends into drying room and dry by the fire 12h under 70 ℃ of conditions, and hand is touched tack-free, and moisture went out the room at 18% o'clock; Carry out ventilation dewetting every 4h in the bake process, be beneficial to dryingly, and carry out falling for 1 time dish, make uniform drying;
(7) packing that eases back: the arrowhead that baking is good is put in 25 ℃ the clean environment, moisture regain 20h, testing and finishing, reject disintegrating slag, shrivelled, different classifications are done quantitative package with non-toxic plastic bag by size, being stored in temperature is 16 ℃, and relative humidity is 65% shady and cool dry place.
Claims (1)
1. the segmented microwave oozes the method that sugared legal system is equipped with the arrowhead dried meat, it is characterized in that this preparation method may further comprise the steps:
(1) raw material is selected: select a big unanimity for use, and diameter 3 ~ 5cm, completely filled fruit, crust is smooth, the fresh arrowhead of no disease and pest;
(2) clean: fully wash with circulating water earlier, remove dirt and the field trash on arrowhead surface, roll then and wash, further remove impurity;
(3) peeling: be 7 ~ 12% 85 ~ 95 ℃ of NaOH solution, temperature, immersion 1 ~ 5min with mass concentration, and constantly stir with pressure-air, make the arrowhead skin obtain suitable corrosion, utilize the arrowhead after peeling machine is handled alkali lye to grind off epidermis, grind skin on one side, on one side towards clear water;
(4) look is protected in section: it is the thin slice of 4 ~ 6mm that the arrowhead rip cutting after will removing the peel becomes thickness, and the saline solution of putting into mass concentration 0.8% ~ 2.0% soaks 2 ~ 3h; Pull out then, put into boiling water and precook, boil 5 ~ 10min and pull out, the cold water of putting into 16 ~ 25 ℃ cools off, and the sodium bisulfite aqueous solution of putting into mass concentration 0.06 ~ 0.15% after the cooling soaks and protects look;
(5) microwave soaks sugar: the arrowhead that will protect after look is handled is placed in the microwave tray, the adding mass concentration is 20% ~ 35% white sugar, honey and citric acid mixed sugar liquid, under the power of microwave 250 ~ 350w, handle 15 ~ 25min, after the microwave boiling again normal temperature ooze sugar 20 ~ 40min; Mixed sugar liquid is mixed according to mass ratio 35:2.6:1 by white sugar, honey, citric acid, and the mixed sugar liquid measure is 2 ~ 5 times of arrowhead weight; And then sugar concentration is adjusted to 40 ~ 70% comply with above-mentioned same procedure processing; Alternate repetition 4 ~ 6 times, the final sugar content of preserved fruit reaches 55 ~ 60%;
(6) baking: the arrowhead that will soak after the sugar was pulled out, and the clean liquid glucose of drop is put equably on drip pan, sends into drying room and dry by the fire 12 ~ 16h under 65 ~ 70 ℃ of conditions, and hand is touched tack-free, and moisture went out the room at 16 ~ 18% o'clock; Carry out ventilation dewetting every 2 ~ 4h in the bake process, be beneficial to dryingly, and carry out falling for 1 ~ 2 time dish, make uniform drying;
(7) packing that eases back: the arrowhead that baking is good is put in 20 ~ 25 ℃ the clean environment, moisture regain 20 ~ 24h, testing and finishing, reject disintegrating slag, shrivelled, different classifications are done quantitative package with non-toxic plastic bag by size, being stored in temperature is 12 ~ 16 ℃, and relative humidity is 60 ~ 65% shady and cool dry places.
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| CN 201210121201 CN102640833B (en) | 2012-04-24 | 2012-04-24 | Method for making preserved arrowhead by segmental sugar osmosis by microwave |
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| CN 201210121201 CN102640833B (en) | 2012-04-24 | 2012-04-24 | Method for making preserved arrowhead by segmental sugar osmosis by microwave |
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| CN103070361B (en) * | 2013-01-30 | 2014-12-24 | 江苏省农业科学院 | Production process and product of low-energy flavor arrowhead crisp chips |
| CN103340270A (en) * | 2013-05-06 | 2013-10-09 | 许昌学院 | Processing technology of preparing Kiwi preserved fruit through sugar osmosis by microwave |
| CN105325655A (en) * | 2015-01-26 | 2016-02-17 | 吉林农业大学 | Optimum technology for making preserved Gloeostereum incamatum |
| CN108835352B (en) * | 2018-07-10 | 2021-12-17 | 金果园老农（北京）食品股份有限公司 | Nutritional red date preserved fruit and processing method thereof |
| CN110089556A (en) * | 2019-06-04 | 2019-08-06 | 杨洪赫 | A kind of preparation method and application of Chinese yam preserved fruit |
| CN110973534A (en) * | 2019-12-13 | 2020-04-10 | 贺州学院 | Preparation method of microwave puffed arrowhead crisp chips |
| CN114343049B (en) * | 2021-12-31 | 2023-09-29 | 淮阴工学院 | Preparation method of water chestnut ice cream |
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| CN1335079A (en) * | 2001-08-16 | 2002-02-13 | 李培 | Preserved pleurotus ostreatus and its production process |
| CN101433281A (en) * | 2007-11-13 | 2009-05-20 | 高景海 | Method for making dried edible mushroom |
| CN101536721A (en) * | 2009-04-28 | 2009-09-23 | 王庆才 | Coprinus comatus candied fruit and preparation method thereof |
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| CN1115214A (en) * | 1994-07-17 | 1996-01-24 | 刘宁 | Preserved jinhou mushroom and its prepn. method |
| CN1335079A (en) * | 2001-08-16 | 2002-02-13 | 李培 | Preserved pleurotus ostreatus and its production process |
| CN101433281A (en) * | 2007-11-13 | 2009-05-20 | 高景海 | Method for making dried edible mushroom |
| CN101536721A (en) * | 2009-04-28 | 2009-09-23 | 王庆才 | Coprinus comatus candied fruit and preparation method thereof |
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| 低糖苹果果脯微波渗糖工艺影响因素研究;魏征等;《食品科学》;20100915;第31卷(第18期);第37-40页 * |
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| 杏鲍菇脯的加工工艺研究;刘凌岱等;《安徽农业科学》;20120201;第40卷(第4期);第2301－2303页 * |
| 魏征等.低糖苹果果脯微波渗糖工艺影响因素研究.《食品科学》.2010,第31卷(第18期),第37-40页. |
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| CN102640833A (en) | 2012-08-22 |
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