CN103583776A - Preparation method of preserved apricots - Google Patents

Abstract

The invention discloses a preparation method of preserved apricots and belongs to the technical field of food processing. The preparation method is characterized by adopting the machining processes of raw material selection, washing, soaking, dry sulphitation, peeling and detoxification, deep-frying, saccharifying, sugar curing, baking, shaping and kernel filling, packaging and obtaining of finished products. The product prepared by the preparation method has a brownish yellow color, is sour, sweet and delicious and contains rich vitamin C and polyphenols ingredients; and the vitamin C and polyphenols ingredients not only can reduce content of cholesterol in a human body, but also can obviously reduce the incidence risk of the heart disease and various chronic diseases. The preparation method is simple to operate, is easy to implement, can implement comprehensive utilization of apricot fruits and has good economic benefits.

Description

A kind of preparation method of preserved apricot

technical field:

The present invention relates to a kind of food-processing method, particularly relate to a kind of preparation method of preserved apricot.

project background:

Apricot is the fruit of rosaceous plant apricot or ansu apricot.China's most area is all produced, and northwest, North, Northeast China various places distribute the widest.It is round, oval or oblate that fruit is, and how golden yellow pericarp is, and there are blush and spot in portion on the sunny side.Pulp dark yellow, the sweet succulence of taste, early summer is ripe.Apricot pulp Huang is soft, with fragrance striking the nose, and sour-sweet succulence is one of main fruit in summer.Apricot fruit can be eaten raw, also can be processed into preserved apricot, dried apricot etc. with underdone fruit.Almond has bitter sweet dividing, and dessert almond can be used as leisure snack, the use that also can prepare cold dishes, and semen armeniacae amarae is generally used for being used as medicine.

Apricot fruit and almond all contain abundant nutriment.Apricot is the abundantest fruit of laetrile content, and laetrile is extremely effective cancer-resisting substance, and only cancer cell is had to killing action, to normal health, cell without any murder by poisoning; Almond also contains abundant vitamin C and polyphenol components, and this composition not only can reduce the content of cholesterol in human body, can also significantly reduce the onset risk of heart disease and a lot of chronic diseases.

Apricot fruit, because of storage tolerance not, is generally used for eating raw, and apricot fruit is nutritious, for processing preserved apricot, can realize apricot comprehensive utilization really, increases economic efficiency.

summary of the invention:

The preparation method who the object of this invention is to provide a kind of preserved apricot, realizes the deep processing comprehensive utilization of apricot fruit raw material.

The present invention solves the technical scheme that its technical problem takes:

A preparation method for preserved apricot, is characterized in that: the processing process that adopts raw material selection, cleaning, immersion, sulphuring, decortication detoxification, fried, candy, sugaring, baking, shaping Bao Ren, packing, finished product; Its operating procedure is:

A, raw material are selected the raw material that meat is thick, individual greatly, fiber content is few, brown stain is light, nothing is gone mouldy;

Dry and almond soaks 30-45 minute after fully cleaning with clear water again by the ansu apricot of select for B, cleaning, immersion;

C, sulphuring, by good dry being placed in confined chamber of wild ansu apricot of cleaning and dipping, are fumigated processing with the sulphur that accounts for raw material 0.1% ~ 0.2%, and the product color after candy is better like this;

D, decortication detoxification almond adopt 0.6% ~ 1.0% sodium hydroxide solution to peel boiling under state, then use diluted acid detoxification;

E, the fried almond by de-good skin are placed in the oil cauldron of 150 ~ 160 ℃, almond are evenly deep-fried and not burnt burnt, and it is rear standby that the almond having exploded drains oil;

40 ~ 45 kilograms of F, the liquid glucoses that candy, the first compound concentration of sugaring is 30% ~ 45%, cook and boil simultaneously with 50 ~ 55 kilograms of wild ansu apricots handling well are dry, gradation adds white granulated sugar, after candy 15-20 minute, when liquid glucose solid content reaches 63%, temperature takes the dish out of the pot while being 103 ~ 105 ℃, then wild ansu apricot is dry and liquid glucose is placed in room temperature, sugaring 25-30 hour;

G, baking the good wild ansu apricot dried meat of sugaring is drained to surperficial liquid glucose, send into 63 ~ 65 ℃ of drying rooms be dried to tack-free for degree, baking time is 18-20 hour;

H, packing, with the paper wrapper of used for packing foods clear glass, are finished product.

Beneficial effect: product color of the present invention is pale brown, sweet and sour taste, contains abundant vitamin C and polyphenol components, and this composition not only can reduce the content of cholesterol in human body, can also significantly reduce the onset risk of heart disease and a lot of chronic diseases.Simple to operate, easy to implement, can realize the comprehensive utilization to apricot fruit, good in economic efficiency.

the specific embodiment:

Embodiment 1

A preparation method for preserved apricot, concrete operation step is:

A, raw material are selected the raw material that meat is thick, individual greatly, fiber content is few, brown stain is light, nothing is gone mouldy;

Dry and almond soaks 40 minutes after fully cleaning with clear water again by the ansu apricot of select for B, cleaning, immersion;

C, sulphuring, by good dry being placed in confined chamber of wild ansu apricot of cleaning and dipping, are fumigated processing with the sulphur that accounts for raw material 0.1%;

D, decortication detoxification almond adopt 0.65% sodium hydroxide solution to peel boiling under state, then use diluted acid detoxification;

E, the fried almond by de-good skin are placed in the oil cauldron of 155 ℃, almond are evenly deep-fried and not burnt burnt, and it is rear standby that the almond having exploded drains oil;

45 kilograms of F, the liquid glucoses that candy, the first compound concentration of sugaring is 42%, cook and boil simultaneously with 53 kilograms of wild ansu apricots handling well are dry, gradation adds white granulated sugar, after candy 18 minutes, when liquid glucose solid content reaches 65%, temperature takes the dish out of the pot while being 103 ℃, then wild ansu apricot is dry and liquid glucose is placed in room temperature, sugaring 26 hours;

G, baking the good wild ansu apricot dried meat of sugaring is drained to surperficial liquid glucose, send into 63 ~ 65 ℃ of drying rooms be dried to tack-free for degree, baking time is 20 hours;

H, packing, with the paper wrapper of used for packing foods clear glass, are finished product.

The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.

Claims (1)

1. a preparation method for preserved apricot, is characterized in that: the processing process that adopts raw material selection, cleaning, immersion, sulphuring, decortication detoxification, fried, candy, sugaring, baking, shaping Bao Ren, packing, finished product; Its operating procedure is:

A, raw material are selected the raw material that meat is thick, individual greatly, fiber content is few, brown stain is light, nothing is gone mouldy;

Dry and almond soaks 30-45 minute after fully cleaning with clear water again by the ansu apricot of select for B, cleaning, immersion;

C, sulphuring, by good dry being placed in confined chamber of wild ansu apricot of cleaning and dipping, are fumigated processing with the sulphur that accounts for raw material 0.1% ~ 0.2%;

D, decortication detoxification almond adopt 0.6% ~ 1.0% sodium hydroxide solution to peel boiling under state, then use diluted acid detoxification;

E, the fried almond by de-good skin are placed in the oil cauldron of 150 ~ 160 ℃, almond are evenly deep-fried and not burnt burnt, and it is rear standby that the almond having exploded drains oil;

40 ~ 45 kilograms of F, the liquid glucoses that candy, the first compound concentration of sugaring is 30% ~ 45%, cook and boil simultaneously with 50 ~ 55 kilograms of wild ansu apricots handling well are dry, gradation adds white granulated sugar, after candy 15-20 minute, when liquid glucose solid content reaches 63%, temperature takes the dish out of the pot while being 103 ~ 105 ℃, then wild ansu apricot is dry and liquid glucose is placed in room temperature, sugaring 25-30 hour;

G, baking the good wild ansu apricot dried meat of sugaring is drained to surperficial liquid glucose, send into 63 ~ 65 ℃ of drying rooms be dried to tack-free for degree, baking time is 18-20 hour;

H, packing, with the paper wrapper of used for packing foods clear glass, are finished product.