CN102894168A - Flavored Calophyllum Inophyllum L and its processing method - Google Patents

Abstract

The invention provides a flavored Calophyllum Inophyllum L and its processing method. The flavored Calophyllum Inophyllum L comprises 100 parts of fresh Calophyllum Inophyllum L, 10 parts of an idoate, 0.2 parts of sodium cyclamate, 2 parts of granulated sugar, 1 part of licorice and 2 parts of glucose. The flavored Calophyllum Inophyllum L has a specific natural sour taste of Calophyllum Inophyllum L, is prepared through mixing the fresh Calophyllum Inophyllum L with other raw materials and through refining by carrying out special technologies comprising preserving, boiling and smoking, and has a unique flavor.

Description

A kind of local flavor sea haw and processing method thereof

Technical field

The present invention relates to a kind of local flavor sea haw and processing method thereof, belong to the Food Engineering Development field.

Background technology

The sea haw is a kind of likeness in form cherry, but more bigger than cherry, and the fruit that annual production is high because extra large haw acerbity is extremely dense, is generally seldom eaten raw.

Although therefore extra large haw has good economic worth, at present not yet fully development and use.

Summary of the invention

The objective of the invention is to overcome the deficiencies in the prior art part, a kind of local flavor sea haw and processing method thereof are provided.

Local flavor of the present invention sea haw comprises following composition: 100 parts of bright extra large haws, 10 parts of salt compounded of iodine, 0.2 part of sodium cyclohexyl sulfamate, 2 parts of granulated sugar, 1 part in Radix Glycyrrhizae, 2 parts of glucose.

The processing method of local flavor of the present invention sea haw comprises the following steps:

1) select materials: select fresh extra large haw, the not soft color and luster of pulp is red gorgeous;

2) stoning: disclose kernel portion with special-purpose kernel removing cutter;

3) take away the puckery taste: with the extra large haw base of stoning, immerse by calcium chloride 5%, in the formulated solution of sodium sulfite 0.6% and salt 5%, soak 6-7h, in order to remove extra large haw astringent taste;

4) pickled: after Radix Glycyrrhizae added clear water and boil clarification filtration, with white granulated sugar, salt, glucose, sodium cyclohexyl sulfamate stirring and dissolving in addition, then can the fruit base be poured in the solution again, be heated to first 80 degrees centigrade after, be incubated pickled 12h;

5) soak material: pull out and be exposed to the sun, when moisture reduces by 30% left and right sides, again will the fruit base put into container and add surplus solution last time, flood 8-10h for the second time, treat that the fruit base is saturated till;

6) stifling: that the fruit base of pulling out is for the second time put into Fumigator, light firewood, treat no longer to heat up when fruit base temperature reaches 50 degrees centigrade, allow its natural evaporation 5-6h, then the fruit base is stirred up and down, again heat 60-70 degree centigrade, stifling 8-10h, treat that fruit base pulp tightens glossy can the coming out of the stove in surface;

7) finished product: remove lacklustre dead fruit, the fruit base that perhaps moisture content is larger, then packed products.

Local flavor of the present invention sea haw is aided with other plurality of raw materials with the distinctive natural tart flavour of extra large haw, through salting down, boil, smoked special process is refining forms unique flavor.

The specific embodiment

Below in conjunction with specific embodiment the present invention is described in further detail.

Embodiment 1

The local flavor sea haw of present embodiment comprises following composition: bright extra large haw 100kg, salt compounded of iodine 10 kg, sodium cyclohexyl sulfamate 0.2 kg, granulated sugar 2 kg, Radix Glycyrrhizae 1 kg, glucose 2 kg.

The processing method of local flavor of the present invention sea haw comprises the following steps:

1) select materials: select fresh extra large haw, the not soft color and luster of pulp is red gorgeous;

2) stoning: disclose kernel portion with special-purpose kernel removing cutter;

3) take away the puckery taste: with the extra large haw base of stoning, immerse by calcium chloride 5%, in the formulated solution of sodium sulfite 0.6% and salt 5%, soak 6-7h, in order to remove extra large haw astringent taste;

4) pickled: after Radix Glycyrrhizae added clear water and boil clarification filtration, with white granulated sugar, salt, glucose, sodium cyclohexyl sulfamate stirring and dissolving in addition, then can the fruit base be poured in the solution again, be heated to first 80 degrees centigrade after, be incubated pickled 12h;

5) soak material: pull out and be exposed to the sun, when moisture reduces by 30% left and right sides, again will the fruit base put into container and add surplus solution last time, flood 8-10h for the second time, treat that the fruit base is saturated till;

6) stifling: that the fruit base of pulling out is for the second time put into Fumigator, light firewood, treat no longer to heat up when fruit base temperature reaches 50 degrees centigrade, allow its natural evaporation 5-6h, then the fruit base is stirred up and down, again heat 60-70 degree centigrade, stifling 8-10h, treat that fruit base pulp tightens glossy can the coming out of the stove in surface;

7) finished product: remove lacklustre dead fruit, the fruit base that perhaps moisture content is larger, then packed products.

The local flavor sea haw that processes, color and luster is maroon, and is glossy, complete form, there is even decorative pattern on the surface, sticking not dry, be with sweetly in the acid, have unique sootiness local flavor, total reducing sugar＞20%, moisture＜15%, total acid＞5.5%, salinity＜10%, sodium cyclohexyl sulfamate is by national standard.

Claims (2)

1. a local flavor sea haw is characterized in that, comprises following composition: 100 parts of bright extra large haws, 10 parts of salt compounded of iodine, 0.2 part of sodium cyclohexyl sulfamate, 2 parts of granulated sugar, 1 part in Radix Glycyrrhizae, 2 parts of glucose.

2. the processing method of a local flavor sea haw is characterized in that, comprises the following steps:

1) select materials: select fresh extra large haw, the not soft color and luster of pulp is red gorgeous;

2) stoning: disclose kernel portion with special-purpose kernel removing cutter;

3) take away the puckery taste: with the extra large haw base of stoning, immerse by calcium chloride 5%, in the formulated solution of sodium sulfite 0.6% and salt 5%, soak 6-7h, in order to remove extra large haw astringent taste;

4) pickled: after Radix Glycyrrhizae added clear water and boil clarification filtration, with white granulated sugar, salt, glucose, sodium cyclohexyl sulfamate stirring and dissolving in addition, then can the fruit base be poured in the solution again, be heated to first 80 degrees centigrade after, be incubated pickled 12h;

5) soak material: pull out and be exposed to the sun, when moisture reduces by 30% left and right sides, again will the fruit base put into container and add surplus solution last time, flood 8-10h for the second time, treat that the fruit base is saturated till;

6) stifling: that the fruit base of pulling out is for the second time put into Fumigator, light firewood, treat no longer to heat up when fruit base temperature reaches 50 degrees centigrade, allow its natural evaporation 5-6h, then the fruit base is stirred up and down, again heat 60-70 degree centigrade, stifling 8-10h, treat that fruit base pulp tightens glossy can the coming out of the stove in surface;

7) finished product: remove lacklustre dead fruit, the fruit base that perhaps moisture content is larger, then packed products.