CN102870944A

CN102870944A - Preparation method of preserved pumpkin

Info

Publication number: CN102870944A
Application number: CN 201210421025
Authority: CN
Inventors: 高文华
Original assignee: Dalian Hefei Yingbo Technology Co Ltd
Current assignee: Dalian Hefei Yingbo Technology Co Ltd
Priority date: 2012-10-30
Filing date: 2012-10-30
Publication date: 2013-01-16

Abstract

The invention discloses a preparation method of preserved pumpkin. the raw material is completely ripe overgrowing pumpkin which is easy to process because the overgrowing pumpkin has relatively reduced water content and relatively hard flesh. For the auxiliary materials, the main component is white sugar, wherein the use amount of white sugar is 0.7 time of that of the raw material and the sugar degree is 40%; 1% of salt, 0.2% of citric acid, 0.1% of chilli powder or 1% of garlic grains and 0.05% f potassium sorbate are mixed with the white sugar; the mixture is heated till boiling and then is used for dipping pumpkin grains. The preparation method comprises the steps of sugar penetration and baking. During sugar penetration, a multi-time sugar penetration method is adopted, the sugar liquor needs to be separately heated and concentrated every day, the sugar degree is improved by about 5%, then the pumpkin grains are poured into the sugar liquor to be soaked, the operations are repeated till solids are more than 65%, and the pumpkin grains are transparent or semitransparent; and then, the pumpkin grains are continuously soaked for 1-2 days, at this time, the sugar penetration process is basically finished. During baking, the pumpkin grains are fished out of the thick sugar liquor, spread on a baking pan, dried at the temperature of 60-65 DEG C till water content of the product reaches 24%-25%.

Description

A kind of preparation method of preserved squash

Technical field

The present invention relates to agriculture field.

Background technology

Per 100 grams of pumpkin contain protein 0.6 gram, fat 0.1 gram.Carbohydrate 5.7 grams, crude fibre 1. 1 grams, ash content 0.6 gram, 10 milligrams of calcium, P 32 milligram, 0.5 milligram of iron, 0.57 milligram of carrotene, 0.04 milligram in riboflavin, 0.7 milligram of niacin, 5 milligrams in ascorbic acid.In addition, also contain melon ammonia element, arginine, asparagine, trigonelline, gland and look sidelong at cry of certain animals, glucose, sweet mellow wine, pentosan, pectin etc.

Beneficiating ingredient to human body in the pumpkin has: polysaccharide, amino acid, activated protein, carotenoid and various trace elements etc.The function of various compositions: 1. polysaccharide: squash polyoses is a kind of nonspecific immunity strengthening agent, can improve the immunologic function of body, promotes cell factor to generate, and by approach such as complement activations immune system is brought into play many-sided regulatory function.2. carotenoid: carotenoid abundant in the pumpkin can change into the vitamin A with important physiological function in body, thereby to the Growth and Differentiation of epithelial tissue, keep normal vision, promote the growth of bone to have important physiological function.3. mineral element: high calcium, high potassium, low sodium in the pumpkin, be particularly suitable for the elderly and hyperpietic, be conducive to prevention of osteoporosis and hypertension.In addition, also contain the elements such as phosphorus, magnesium, iron, copper, manganese, chromium, boron.4. amino acid and activated protein: contain the several amino acids of needed by human body in the pumpkin, wherein lysine, leucine, isoleucine, phenylalanine, threonine equal size are higher.In addition, identical in the ascorbic acid oxidase genotype in the pumpkin and the tobacco, but active in tobacco, shown that the content of immunoreactive protein is higher in pumpkin.5. lipid material: research finds that the lipid material in Pumpkin Seed has good treatment and prevention effect to disease in the urological system and hyperplasia of prostate.

Summary of the invention

The preparation method that the purpose of this invention is to provide a kind of preserved squash.

Technical scheme of the present invention is: raw material: choose the old pumpkin of abundant maturation, pumpkin moisture only in this way relatively reduces harder being easy to of meat and processes.

Process: pumpkin is cut open, removed seed, cut into slices on demand, or be cut into granular and 2 * 2.5 centimetres the shape of 1.5 centimeter square.

Sclerosis: need carry out cure process in order to increase raw material resistant to cook degree, the pumpkin grain is immersed in the 0.1% U-Ramin MC solution 8 hours, it is for subsequent use to drain the water later.

Batching: primary raw material is white sugar, is 0.7 times of raw material with the sugar amount, is made into 40% pol, adds 1% salt, 0.2% citric acid, 0.1% chilli powder or 1% garlic pearls, 0.05% potassium sorbate, and mixed rear heating is boiled, dipping pumpkin grain.

Saturating sugar: will be with saturating sugared method repeatedly, liquid glucose heats separately concentrated essential every day, improve pol about about 5%, then again the pumpkin grain is poured in the liquid glucose and soaked, so repeatedly operation, until solid content reaches 65% when above, the pumpkin grain is and is clear to translucent, continue again to soak 1 ~ 2 day at this moment thoroughly this end of glycosyl.

Smoke: pumpkin is picked up from dense liquid glucose, spread out on drip pan, under 60 ~ 65 ℃, carry out drying, until the goods water content reaches 24% ~ 25%.

Packing: 1 ~ 2 particle packing preferably.The finished product outward appearance is bright orange-red, and is translucent, and entrance has crisp sense, and tool is sweet, salty, sour, fragrant, peppery, garlic pungent and pumpkin fragrance.

Claims

1. the preparation method of a preserved squash, raw material: choose the old pumpkin of abundant maturation, pumpkin moisture only in this way reduces relatively that meat is harder to be easy to processing;

Process: pumpkin is cut open, removed seed, cut into slices on demand, or be cut into granular and 2 * 2.5 centimetres the shape of 1.5 centimeter square;

Sclerosis: need carry out cure process in order to increase raw material resistant to cook degree, the pumpkin grain is immersed in the 0.1% U-Ramin MC solution 8 hours, it is for subsequent use to drain the water later;

Batching: primary raw material is white sugar, is 0.7 times of raw material with the sugar amount, is made into 40% pol, adds 1% salt, 0.2% citric acid, 0.1% chilli powder or 1% garlic pearls, 0.05% potassium sorbate, and mixed rear heating is boiled, dipping pumpkin grain;

Saturating sugar: will be with saturating sugared method repeatedly, liquid glucose heats separately concentrated essential every day, improve pol about about 5%, then again the pumpkin grain is poured in the liquid glucose and soaked, so repeatedly operation, until solid content reaches 65% when above, the pumpkin grain is and is clear to translucent, continue again to soak 1 ~ 2 day at this moment thoroughly this end of glycosyl;

Smoke: pumpkin is picked up from dense liquid glucose, spread out on drip pan, under 60 ~ 65 ℃, carry out drying, until the goods water content reaches 24% ~ 25%;

Packing: 1 ~ 2 particle packing preferably; The finished product outward appearance is bright orange-red, and is translucent, and entrance has crisp sense, and tool is sweet, salty, sour, fragrant, peppery, garlic pungent and pumpkin fragrance.