CN103504110A - Processing method of dried chaenomeles cathayensis - Google Patents

Abstract

The invention relates to a processing method of dried chaenomeles cathayensis. The processing method specifically comprises the following steps: selecting raw material, slicing, debittering and disacidifying chaenomeles cathayensis slices, decomposing and softening wood fibers, preparing sugaring liquid, sugaring, vacuum sugar infusing, putting sugared chaenomeles cathayensis slices into a baking pan, drying, detecting quality, and finally weighing, packing and putting the qualified dried chaenomeles cathayensis into a warehouse. The dried chaenomeles cathayensis produced through the processing method provided by the invention is unique in taste and rich in nutrition, and is a health care, leisure and tourism food which is popular among people.

Description

A kind of processing method of stauntonvine dried fruit

Technical field

The invention belongs to food processing field, particularly a kind of processing method of stauntonvine dried fruit.

 

Background technology

It is prominent etc. that stauntonvine has another name called iron pin pear, pawpaw.Enjoy " hundred benefits fruit " laudatory title, can preparation of drinks, more than 200 kind such as food, health products, medicine, cosmetics, pigment.Being grown on more than 800 meter of above high mountain of height above sea level, is a kind of natural, pure green that name conforms to reality, organic edible fruit.If but the treatment process of stauntonvine dried fruit is different, its mouthfeel also differs widely, process bad stauntonvine dried fruit and can have a kind of bitter taste, and its nutritional labeling also can be badly damaged.

 

Summary of the invention

The processing method that the object of this invention is to provide a kind of novel stauntonvine dried fruit, thus stauntonvine solved because processing bad had bitter taste.

A processing method for stauntonvine dried fruit, its concrete steps are:

(1), raw material selects: choose individual large, machinery-free wound, scab, 8～9 minutes maturations, fruit face portion is yellowish green fruit;

(2), section: by stauntonvine rip cutting growth 5～6cm, wide 2～3cm, thick 0.2～0.3cm lengthy motion picture, remove seed and flesh, wash away impurity, obtain stauntonvine chankings;

(3), stauntonvine chankings debitterize disacidify: the stauntonvine chankings cutting is put into clear water and soaks 24 hours, within every 8 hours, change water 1 time, remove bitter taste and the part tart flavour of stauntonvine, drain, standby;

(4), wood fibre decomposes softening: the stauntonvine chankings draining after debitterize is boiled to 10～15min in 95～100 ℃ of boiling water, pick up and drain;

(5), the preparation of sugaring liquid: by weight percentage: stauntonvine chankings 60%, white granulated sugar 20%, fruit glucose syrup 10%, Cili Juice 7%, that honey 3% is mixed with sugaring liquid is standby;

(6), sugaring: stauntonvine chankings is put into sugaring bucket and added sugaring liquid to stir and evenly mix gently, and sugar soaks 12～24h;

(7), vacuum sugar infiltration: sugaring stauntonvine chankings and liquid glucose thereof are put into vacuum infusing pot, and sugaring 2h allows liquid glucose penetrate sufficiently in stauntonvine chankings tissue under 0.08 MPa vacuum;

(8), balance: the stauntonvine chankings that sugaring is good is evenly placed in stainless steel drip pan, is placed on shelf, sends drying room to;

(9), dry: first at 55 ℃, to dry after 1 hour, then be warmed up to 60 ℃, dry water content≤20～25% 2.5 hours;

(10), quality inspection: test by product standard;

(11), packing, warehouse-in: the stauntonvine dried fruit by check is weighed and packed, puts in storage.

The stauntonvine dried fruit mouthfeel that adopts processing method of the present invention to produce is unique, nutritious, is a kind of health care, leisure, travel food of extremely people favor.

The specific embodiment

Stauntonvine skin is thin, meat is thick, matter is tender, the sweet acid of taste, gas fragrant, best in quality.Stauntonvine twelfth month, is in bud, and the early spring is open, and the florescence reaches three months, spends gorgeous moving on peculiar fruit; Stauntonvine fruit, without the base of a fruit, is seemingly directly followed closely on branch, or towards sky, or left and right is horizontal, does not resemble other fruit and hangs down, after fruit maturation, gives off a strong fragrance, and not perishable.Therefore among the people have that stauntonvine flora is strange, fruit is magical, the magical saying of effect.Successive dynasties ancient book Compendium of Material Medica, " book on Chinese herbal medicine is lost ", " Japan hanako materia medica ", " Classified Materia Meidca " ... and " Chinese medicine voluminous dictionary " record, the functions such as stauntonvine has suppressing the hyperactive liver and easing the stomach, promotes the production of body fluid to quench thirst, activating blood to promote menstruation, the stomach invigorating of taste spleen.Can control the convulsion of vomiting and diarrhoea, the silly saliva of heart diaphragm, wet spleen, beriberi, oedema, dysentery, cholera, a wind, pained, impotence and premature ejaculation, enhancing sexual function etc.Therefore, the present invention, according to the monopolizing characteristic of stauntonvine and the market demand, through repeatedly practice, develops a kind of processing method of auxotype stauntonvine dried fruit.

A processing method for auxotype stauntonvine dried fruit, its concrete steps are:

(1), raw material selects: choose individual large, machinery-free wound, scab, 8～9 minutes maturations, fruit face portion is yellowish green fruit;

(2), section: by stauntonvine rip cutting growth 5～6cm, wide 2～3cm, thick 0.2～0.3cm lengthy motion picture, remove seed and flesh, wash away impurity, obtain stauntonvine chankings;

(3), stauntonvine chankings debitterize disacidify: the stauntonvine chankings cutting is put into clear water and soaks 24 hours, within every 8 hours, change water 1 time, remove bitter taste and the part tart flavour of stauntonvine, drain, standby;

(4), wood fibre decomposes softening: the stauntonvine chankings draining after debitterize is boiled to 10～15min in 95～100 ℃ of boiling water, pick up and drain;

(5), the preparation of sugaring liquid: by weight percentage: stauntonvine chankings 60%, white granulated sugar 20%, fruit glucose syrup 10%, Cili Juice 7%, that honey 3% is mixed with sugaring liquid is standby;

(6), sugaring: stauntonvine chankings is put into sugaring bucket and added sugaring liquid to stir and evenly mix gently, and sugar soaks 12～24h;

(7), vacuum sugar infiltration: sugaring stauntonvine chankings and liquid glucose thereof are put into vacuum infusing pot, and sugaring 2h allows liquid glucose penetrate sufficiently in stauntonvine chankings tissue under 0.08 MPa vacuum;

(8), balance: the stauntonvine chankings that sugaring is good is evenly placed in stainless steel drip pan, is placed on shelf, sends drying room to;

(9), dry: first at 55 ℃, to dry after 1 hour, then be warmed up to 60 ℃, dry water content≤20-25% 2.5 hours;

(10), quality inspection: test by product standard;

(11), packing, warehouse-in: the stauntonvine dried fruit by check is weighed and packed, puts in storage.

Adopt stauntonvine dried fruit mouthfeel that processing method of the present invention produces unique and got rid of the original bitter taste of stauntonvine, and nutritious, comfortable taste, be a kind of extraordinary health food.Adopt the present invention to produce the stauntonvine dried fruit cycle only for 1/6 of traditional handicraft simultaneously, be equivalent to production efficiency and improved 6 times.

Claims (1)

1. a processing method for stauntonvine dried fruit, is characterized in that: the concrete steps of described processing method are:

(1), raw material selects: choose individual large, machinery-free wound, scab, 8～9 minutes maturations, fruit face portion is yellowish green fruit;

(2), section: by stauntonvine rip cutting growth 5～6cm, wide 2～3cm, thick 0.2～0.3cm lengthy motion picture, remove seed and flesh, wash away impurity, obtain stauntonvine chankings;

(3), stauntonvine chankings debitterize disacidify: the stauntonvine chankings cutting is put into clear water and soaks 24 hours, within every 8 hours, change water 1 time, remove bitter taste and the part tart flavour of stauntonvine, drain, standby;

(4), wood fibre decomposes softening: the stauntonvine chankings draining after debitterize is boiled to 10～15min in 95～100 ℃ of boiling water, pick up and drain;

(5), the preparation of sugaring liquid: by weight percentage: stauntonvine chankings 60%, white granulated sugar 20%, fruit glucose syrup 10%, Cili Juice 7%, that honey 3% is mixed with sugaring liquid is standby;

(6), sugaring: stauntonvine chankings is put into sugaring bucket and added sugaring liquid to stir and evenly mix gently, and sugar soaks 12～24h;

(7), vacuum sugar infiltration: sugaring stauntonvine chankings and liquid glucose thereof are put into vacuum infusing pot, and sugaring 2h allows liquid glucose penetrate sufficiently in stauntonvine chankings tissue under 0.08 MPa vacuum;

(8), balance: the stauntonvine chankings that sugaring is good is evenly placed in stainless steel drip pan, is placed on shelf, sends drying room to;

(9), dry: first at 55 ℃, to dry after 1 hour, then be warmed up to 60 ℃, dry water content≤20～25% 2.5 hours;

(10), quality inspection: test by product standard;

(11), packing, warehouse-in: the stauntonvine dried fruit by check is weighed and packed, puts in storage.