CN102754799A - Preparation method of seasoning greengage - Google Patents
Preparation method of seasoning greengage Download PDFInfo
- Publication number
- CN102754799A CN102754799A CN2011101070008A CN201110107000A CN102754799A CN 102754799 A CN102754799 A CN 102754799A CN 2011101070008 A CN2011101070008 A CN 2011101070008A CN 201110107000 A CN201110107000 A CN 201110107000A CN 102754799 A CN102754799 A CN 102754799A
- Authority
- CN
- China
- Prior art keywords
- plum
- seasoning
- preparation
- baste
- green plum
- 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.)
- Granted
Links
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a preparation method of greengage products and particularly relates to a preparation method of seasoning greengage. The preparation method mainly comprises the steps of cleaning, grading, curing, drying, desalting, seasoning and finished product packaging, and finally, loading into box, carrying out X-ray foreign object detection, weighing, boxing, and finished product warehousing. The seasoning greengage prepared by using the method keeps the original health-caring function of the greengage, prevents effective components from running off, meanwhile is added with natural seasoning matters, and has unique flavour.
Description
Technical field
The present invention is a kind of preparation method of green plum goods, the preparation method of particularly a kind of seasoning plum.
Background technology
Green plum is commonly called as smoked plum; Modern constituent analysis shows, contains protein, aliphatic acid, organic acid (citric acid, catechuic acid, ursolic acid, picric acid, tannic acid, tartaric acid etc.), vitamin C, vitamin E, vitamin B1, vitamin B2 and 17 seed amino acids and trace element in the green plum pulp; Pharmacological research confirms, also contains unusual abundant SOD (superoxide dismutase) composition in the green plum.Green plum need pass through the certain process process could be as edible green plum goods, and existing green plum goods mainly refer to preserved plum, because contain the additive that uses in violation of rules and regulations in the preserved plum, so destroyed green plum original nutritive value and medical value.
Summary of the invention
The objective of the invention is to invent the preparation method of a kind of seasoning plum in order to overcome the defective that existing green plum goods have destroyed original nutritive value of green plum and medical value.
The objective of the invention is to realize as follows: the preparation method of said seasoning plum comprises the steps:
One. the green plum of gathering
Light greenly when yellow, during hand sense of touch Microsoft, just can gather when green plum is transformed into by bottle green, will shave after gathering and remove overdone fruit, rubescent fruit and the immature young fruit of Exposure to Sunlight, smooth, the no scabbing in green plum surface, not have breakage, no pectin to little;
Two. clean
The green plum of gathering is put into the bubble cleaning machine, with clear water surperficial silt impurity is cleaned and removed;
Three. classification
Carry out classification through the drum-type grader, press diameter 30-34mm, 26-30mm, 22-26mm, below the 22mm, be divided into four grades;
Four. it is pickled to go into the pond
Pickled with salt, to carry out pickledly with edible salt 25kg by bright plum 100kg, the pickled time is 60 days-65 days, is as the criterion so that green plum is softening; Liquid can occur after pickled, this liquid is plum bittern, and the concentration of plum bittern will guarantee about 20%; Plum bittern is kept seasoning and is used;
Five. go out the pond airing
Green plum after pickled goes out behind the pond with clear water flush away salt surfactant and impurity, and airing then requires to carry out airing at sun-drenched fine day, avoids drenching with rain, and makes green plum reach the specification requirement of salt content 22-24%, water content 58-62%, so that preserve;
Six. desalination
Utilize the flowing water desalination; The target salinity of desalination is 8%, and the desalination time reaches requirement with salinity and is as the criterion;
Seven. draining
The nature draining, drop removes the water droplet on green plum surface;
Eight, seasoning
Seasoning is that the green plum behind the desalination draining is put into the operation that baste soaks; The seasoning time is 7-10 days, and the baste of preparing during seasoning for the first time is new liquid, keeps raffinate after going out the pond; During seasoning later on for the second time, just use raffinate to add new flavoring preparation and recycle; Prepare by the adding proportion of raffinate when raffinate uses, target is the same with the new liquid of first preparation.
(1). the preparation of baste first
Plum 1000kg by behind the desalination draining prepares, and concrete configuration proportion is following:
Plum bittern: 1250L
Salt: 1.9-2.1Kg
Monosodium glutamate: 14-15kg
Reduction molasses sugar: the required BRIX value (BRIX=30) of adjustment baste
Make vinegar: 58-62L
Citric acid: the required acidity (acidity=3.5) of adjustment baste
Flavor disodium 5 '-ribonucleotide (I+G): 2.9-3.1kg
Cabbage red: 1.4-1.6kg
VB1：0.5-0.7kg
Alcohol: 85-95L
Water: 1000-1010L
(2) preparation of raffinate
Raffinate after the seasoning: 2900L
Monosodium glutamate: 2.6-2.7kg
Reduction molasses sugar: the required BRIX value (BRIX=30) of adjustment baste
Make vinegar: 5.0-6.0L
Citric acid: the required acidity (acidity=3.5) of adjustment baste
Flavor disodium 5 '-ribonucleotide (I+G): 0.4-0.5kg
Cabbage red: 0.25-0.3kg
VB1：0.1-0.12kg
Alcohol: 15-17L
Nine, packing
Plum after the seasoning goes out pond drop liquid, is packaged into finished product.
Good effect of the present invention is following: the seasoning plum through this preparation method makes, kept the original healthy functions of green plum, and active ingredient is not run off, add natural flavoring simultaneously, unique flavor.
The specific embodiment
Below in conjunction with specific embodiment the present invention is made further detailed description.
Disclosed is the preparation method of a kind of seasoning plum; Its step that mainly comprises is: clean, and------pickled------desalination---seasoning---finished product packing is that dress box, metal detector detect, weigh, vanning, finished product put in storage at last in airing in classification.
Technological process of the present invention specifies as follows:
1) raw material is gathered
Definition: the control of gathering of green plum.
Purpose: choose suitable green plum and be used for processing, plum smooth surface, no scabbing, damaged, the no pectin of nothing.
Regulation:
A) light greenly, during hand sense of touch Microsoft, just can gather when yellow to little when green plum is transformed into by bottle green, will shave after gathering and remove overdone fruit, rubescent fruit and the immature young fruit of Exposure to Sunlight, the green plum smooth surface, does not have breakage, no pectin at no scabbing.；
B) transportation in time avoid temperature too high cause overdone and rotten.
2) clean
Definition: clean green plum with clear water.
Purpose: remove lip-deep impurity of green plum and silt.
The regulation: during cleaning the action light and slow, avoid in cleaning process, causing breakage.
3) classification
Definition: green plum is pressed diameter 30-34mm, 26-30mm, 22-26mm carries out classification below the 22mm.
Purpose: carry out pickled according to different ranks.
4) it is pickled to go into the pond
Definition: carry out pickled with plum 100kg and salt 25kg.
Purpose: green plum is carried out sterilization and debittering and astringent taste, improve the local flavor of green plum.
Regulation:
Plum will keep surface clean not have foreign matter when a) pickling.
B) same other plum of level will be placed in the district of same pond and pickle, and can not mix up unrest.
C) liquid can occur after pickled, this liquid is plum bittern, and the concentration of plum bittern will guarantee about 20%; Plum bittern is kept seasoning and is used.
B) the pickled time guarantees more than 2 months.
5) airing
Definition: natural drying.
Purpose: the green plum after pickled is carried out airing reach required moisture and salinity, in the natural drying process, change required color and luster.
Regulation:
A) moisture Control is at 60-65%.
B) salt is controlled at 21-25%.
C) the plum color and luster is transformed into ecru from cyan.
6) desalination sterilization
Definition: the salinity of sloughing the green plum after the airing through circulating water fast.
Purpose: the unnecessary salinity of sloughing green plum.
Regulation:
A) slough the unnecessary salinity of green plum fast through circulating water, the desalination time reaches with desalination till the target, and the desalination target is 8%-9%.
7) seasoning
Definition: seasoning is that the green plum behind the desalination draining is put into the operation that baste soaks, and the seasoning first time is the baste immersion with preparation first, keeps raffinate then, is later for the second time to add the resultant baste of new flavoring with raffinate to soak.
Purpose: green plum is carried out seasoning, and the various physics and chemistry values of adjustment green plum are to reach the purpose of preservation.
Regulation:
A) the seasoning time is 7-10 days;
B) the seasoning time reaches with plum and soaks evenly, and the physics and chemistry value of plum and baste reaches balance and is as the criterion.
C) plum physics and chemistry value benchmark is following after the seasoning:
| General aerobic plate count | < 100/gram |
| Salinity | 10±1% |
| Acidity | 3.5±0.5% |
| PH value | 2.0-3.0 |
| The Brix value | 26-30% |
The preparation of baste:
1. the preparation of baste first
Plum bittern: 1250L
Salt: 2.0Kg
Monosodium glutamate: 14.5kg
Reduction molasses sugar: 560
Make vinegar: 60L
Citric acid: 26kg
I+G：3.0kg
Cabbage red: 1.5kg
VB1：0.6kg
Alcohol: 90L
Water: 1005L
2. the preparation of raffinate
Raffinate after the seasoning: 2900L
Monosodium glutamate: 2.65kg
Reduction molasses sugar: 130L
Make vinegar: 5.5L
Citric acid: 8kg
I+G：0.45kg
Cabbage red: 0.28kg
VB1：0.11kg
Alcohol: 16L
8) finished product packing
Define: the operating process that the green plum after seasoning is filtrated is packed packing box into and sealed.
Purpose: be distributed into the inner wrapping of sale in order to make the seasoning plum.
Regulation:
A) should control sneaking into of defective products in the finished product.
B) should not contain any field trash in the finished product.
C) every box seasoning plum net weight should meet the requirement of client and measurement Law.
D) seal should be tight for packing box, and the phenomenon of gas leakage can not be arranged.
E) should note the sanitary conditions of people, thing, material, environment at packaging process.
9) X-ray foreign matter detector
Definition: will pack the seasoning plum through the normal X-ray foreign matter detector of debugging.
Purpose: remove foreign matters such as metal, sand in the seasoning plum.
Regulation:
A) metal detector should firmly be placed on the horizontal level, prevents its shakiness.
B) use of the test block debugging sensitivity of preceding palpus with Fe Ф 1.0mm, Sus Ф 1.0mm.
C) in use, the seasoning plum is because of on the conveyer belt that is placed on X-ray foreign matter detector light and slowly, and will carry out sensitivity in per 30 minutes and detect.
Claims (1)
1. the preparation method of a seasoning plum is characterized in that:
Comprise the steps:
One. the green plum of gathering
Light greenly when yellow, during hand sense of touch Microsoft, just can gather when green plum is transformed into by bottle green, will shave after gathering and remove overdone fruit, rubescent fruit and the immature young fruit of Exposure to Sunlight, smooth, the no scabbing in green plum surface, not have breakage, no pectin to little;
Two. clean
The green plum of gathering is put into the bubble cleaning machine, with clear water surperficial silt impurity is cleaned and removed;
Three. classification
Carry out classification through the drum-type grader, press diameter 30-34mm, 26-30mm, 22-26mm, below the 22mm, be divided into four grades;
Four. it is pickled to go into the pond
Pickled with salt, to carry out pickledly with edible salt 25kg by bright plum 100kg, the pickled time is 60 days-65 days, is as the criterion so that green plum is softening; Liquid can occur after pickled, this liquid is plum bittern, and the concentration of plum bittern will guarantee about 20%; Plum bittern is kept seasoning and is used;
Five. go out the pond airing
Green plum after pickled goes out behind the pond with clear water flush away salt surfactant and impurity, and airing then requires to carry out airing at sun-drenched fine day, avoids drenching with rain, and makes green plum reach the specification requirement of salt content 22-24%, water content 58-62%, so that preserve;
Six. desalination
Utilize the flowing water desalination; The target salinity of desalination is 8%, and the desalination time reaches requirement with salinity and is as the criterion;
Seven. draining
The nature draining, drop removes the water droplet on green plum surface;
Eight, seasoning
Seasoning is that the green plum behind the desalination draining is put into the operation that baste soaks; The seasoning time is 7-10 days, and the baste of preparing during seasoning for the first time is new liquid, keeps raffinate after going out the pond; During seasoning later on for the second time, just use raffinate to add new flavoring preparation and recycle; Prepare by the adding proportion of raffinate when raffinate uses, target is the same with the new liquid of first preparation.
(1) preparation of baste first
Plum 1000kg by behind the desalination draining prepares, and concrete configuration proportion is following:
Plum bittern: 1250L
Salt: 1.9-2.1Kg
Monosodium glutamate: 14-15kg
Reduction molasses sugar: the required BRIX value (BRIX=30) of adjustment baste
Make vinegar: 58-62L
Citric acid: the required acidity (acidity=3.5) of adjustment baste
Flavor disodium 5 '-ribonucleotide (I+G): 2.9-3.1kg
Cabbage red: 1.4-1.6kg
VB1：0.5-0.7kg
Alcohol: 85-95L
Water: 1000-1010L
(2) preparation of secondary seasoning liquid
Raffinate after the seasoning: 2900L
Monosodium glutamate: 2.6-2.7kg
Reduction molasses sugar: the required BRIX value (BRIX=30) of adjustment baste
Make vinegar: 5.0-6.0L
Citric acid: the required acidity (acidity=3.5) of adjustment baste
Flavor disodium 5 '-ribonucleotide (I+G): 0.4-0.5kg
Cabbage red: 0.25-0.3kg
VB1：0.1-0.12kg
Alcohol: 15-17L
Nine, packing
Plum after the seasoning goes out pond drop liquid, is packaged into finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110107000.8A CN102754799B (en) | 2011-04-27 | 2011-04-27 | The preparation method of seasoning plum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110107000.8A CN102754799B (en) | 2011-04-27 | 2011-04-27 | The preparation method of seasoning plum |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102754799A true CN102754799A (en) | 2012-10-31 |
| CN102754799B CN102754799B (en) | 2015-11-25 |
Family
ID=47049643
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110107000.8A Active CN102754799B (en) | 2011-04-27 | 2011-04-27 | The preparation method of seasoning plum |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102754799B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749884A (en) * | 2014-01-23 | 2014-04-30 | 浙江莫干山食业有限公司 | Flattened olive and preparation method thereof |
| CN104642701A (en) * | 2015-03-11 | 2015-05-27 | 广东殿羽田食品有限公司 | Preparation method of organic acid-rich green plum preserved fruit |
| CN106135611A (en) * | 2015-03-25 | 2016-11-23 | 杭州辽大食品有限公司 | A kind of green plum sweetmeat production technology without preservative |
| CN106235150A (en) * | 2016-07-28 | 2016-12-21 | 覃三贵 | A kind of method for salting of Alpinia japonica (Thunb.) Miq. |
| CN108077542A (en) * | 2017-12-29 | 2018-05-29 | 贺州市星辉科技有限公司 | The preparation method of green plum fruit jelly |
| CN108185097A (en) * | 2017-12-29 | 2018-06-22 | 贺州市星辉科技有限公司 | The method for preparing green plum fruit jelly with green plum salt embryo |
| CN110037277A (en) * | 2019-03-26 | 2019-07-23 | 珠海市宝门食品企业有限公司 | A kind of perfume lemon juice and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04183379A (en) * | 1990-11-15 | 1992-06-30 | Honbou Shuzo Kk | Production of ume (japanese apricot) wine |
| CN101433296A (en) * | 2007-11-12 | 2009-05-20 | 胡金平 | Method for simultaneously producing sweet plum, green plum juice, preserved plum and green liquor |
| CN102550991A (en) * | 2012-02-21 | 2012-07-11 | 杭州梅园食品有限公司 | Healthy plum slice and preparation process thereof |
-
2011
- 2011-04-27 CN CN201110107000.8A patent/CN102754799B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04183379A (en) * | 1990-11-15 | 1992-06-30 | Honbou Shuzo Kk | Production of ume (japanese apricot) wine |
| CN101433296A (en) * | 2007-11-12 | 2009-05-20 | 胡金平 | Method for simultaneously producing sweet plum, green plum juice, preserved plum and green liquor |
| CN102550991A (en) * | 2012-02-21 | 2012-07-11 | 杭州梅园食品有限公司 | Healthy plum slice and preparation process thereof |
Non-Patent Citations (3)
| Title |
|---|
| 无: "调味梅的配方", 《HTTP://WWW.ZGNY17.COM/JISHU/HTML/NEWS_28747.HTML》 * |
| 无: "青梅的加工利用", 《技术开发与引进》 * |
| 朱洪祥等: "青梅蜜饯加工", 《保鲜与加工》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749884A (en) * | 2014-01-23 | 2014-04-30 | 浙江莫干山食业有限公司 | Flattened olive and preparation method thereof |
| CN103749884B (en) * | 2014-01-23 | 2016-04-06 | 浙江莫干山食业有限公司 | One copies flat olive and preparation method thereof |
| CN104642701A (en) * | 2015-03-11 | 2015-05-27 | 广东殿羽田食品有限公司 | Preparation method of organic acid-rich green plum preserved fruit |
| CN104642701B (en) * | 2015-03-11 | 2018-03-13 | 广东殿羽田食品有限公司 | A kind of preparation method of organic acid rich green plum sweetmeat |
| CN106135611A (en) * | 2015-03-25 | 2016-11-23 | 杭州辽大食品有限公司 | A kind of green plum sweetmeat production technology without preservative |
| CN106235150A (en) * | 2016-07-28 | 2016-12-21 | 覃三贵 | A kind of method for salting of Alpinia japonica (Thunb.) Miq. |
| CN108077542A (en) * | 2017-12-29 | 2018-05-29 | 贺州市星辉科技有限公司 | The preparation method of green plum fruit jelly |
| CN108185097A (en) * | 2017-12-29 | 2018-06-22 | 贺州市星辉科技有限公司 | The method for preparing green plum fruit jelly with green plum salt embryo |
| CN110037277A (en) * | 2019-03-26 | 2019-07-23 | 珠海市宝门食品企业有限公司 | A kind of perfume lemon juice and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102754799B (en) | 2015-11-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102754799B (en) | The preparation method of seasoning plum | |
| Bassetto et al. | Delay of ripening of ‘Pedro Sato’guava with 1-methylcyclopropene | |
| CN103976117A (en) | Preserved mango fruits and processing method thereof | |
| CN103478238B (en) | Preservative specially used for cherries | |
| CN109349568A (en) | A kind of industrialization pickle fermentation technique | |
| CN104381427B (en) | Compound traditional Chinese medicine preservative, and preparation method and use thereof | |
| CN102239924A (en) | Production method of purple yam and purple sweet potato health-care yogurt | |
| CN104522616A (en) | Chilli sauce and making method thereof | |
| CN108935904A (en) | A kind of processing method of persimmon piece preserved fruit | |
| Bal | Effects of alginate edible coating enriched with salicylic and oxalic acid on preserving plum fruit (Prunus salicina L. cv.‘Black amber’) quality during postharvest storage | |
| RU2377777C2 (en) | Method of fruit preserving | |
| Mortazavi et al. | Analysis of sugars and organic acids contents of date palm (Phoenix dactylifera L.)‘Barhee’during fruit development | |
| CN101878809A (en) | Complexing agent for processing, color-preserving and hardening canned yellow peach | |
| CN104187514A (en) | Process for producing pickled vegetables | |
| WO2006073256A1 (en) | A composition for preventing browning of ground garlic | |
| D'Aquino et al. | Effect of preharvest and postharvest calcium treatments on chilling injury and decay of cold stored Fortune mandarins | |
| CN112470837A (en) | Method for increasing vitamin C content of black-bone dish and reducing nitrite and lignin content | |
| CN109527076B (en) | Litchi composite preservative and application thereof | |
| CN106343406A (en) | Green lemon flavor red snapper soft can and preparing method thereof | |
| CN109043438A (en) | A kind of sour soup of improvement and its manufacture craft | |
| Panwar et al. | Effect of pre-harvest foliar sprays of different chemicals on fruit quality and shelf life of litchi fruits | |
| US20220400721A1 (en) | Vegetarian gat-kimchi and preparing method for the same | |
| Kahramanoğlu et al. | Improving the storage quality of mulberry fruit (Morus nigra L.) by different bio-materials | |
| US20220400720A1 (en) | Vegetarian kimchi and method of preparing the same | |
| CN107173729A (en) | A kind of preparation method of pineapple tin |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20210721 Address after: 361000 No. 530, houmu Road, Xiang'an District, Xiamen City, Fujian Province Patentee after: XIAMEN RUYI FOOD Co.,Ltd. Address before: 361000 Ma Xiang Zhen Ting Yang Cun, Xiang'an District, Xiamen City, Fujian Province Patentee before: RUYIQING GROUP Co.,Ltd. |
|
| TR01 | Transfer of patent right |