CN103584013A - Preparation method of raw material of pear syrup - Google Patents
Preparation method of raw material of pear syrup Download PDFInfo
- Publication number
- CN103584013A CN103584013A CN201310568011.5A CN201310568011A CN103584013A CN 103584013 A CN103584013 A CN 103584013A CN 201310568011 A CN201310568011 A CN 201310568011A CN 103584013 A CN103584013 A CN 103584013A
- Authority
- CN
- China
- Prior art keywords
- pear
- huanghua
- raw
- pear syrup
- raw material
- 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
- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 74
- 239000006188 syrup Substances 0.000 title claims abstract description 34
- 235000020357 syrup Nutrition 0.000 title claims abstract description 34
- 239000002994 raw material Substances 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 241000220324 Pyrus Species 0.000 claims abstract description 80
- 238000000034 method Methods 0.000 claims abstract description 11
- 235000021017 pears Nutrition 0.000 claims abstract description 7
- 239000012266 salt solution Substances 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 238000004321 preservation Methods 0.000 description 11
- 230000003760 hair shine Effects 0.000 description 6
- 238000010025 steaming Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 231100000241 scar Toxicity 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention provides a preparation method of a raw material of pear syrup. The method comprises the steps as follows: (1), Huanghua pears are placed in saline water and washed for 1-2 min; (2), the Huanghua pears in the step (1) are cut into Huanghua pear slices; (3), the Huanghua pear slices in the step (2) are steamed for 50-70 min; (4), the steamed Huanghua pear slices in the step (3) are exposed and dried until 40%-50% of moisture is remained, and then are taken back; (5), the step (2) and the step (3) are repeated in order for 5-10 times; and (6), the steamed Huanghua pear slices at the last time are exposed and dried until 3%-5% of moisture is remained, and are taken back to obtain the dried pears as the raw material of the pear syrup. According to the preparation method of the raw material of the pear syrup, the raw material of the pear syrup can be independently prepared in a common family, moreover, a large quantity of raw materials can be prepared in a fixed period, meanwhile, the original efficacy of the pear syrup can be reserved, the pear syrup is easy to preserve and has low probability of deterioration.
Description
Technical field
The present invention relates to the raw-material preparation method of a kind of pear syrup sugar.
Background technology
Pear syrup sugar has had the manufacturing history of several thousand in China, and its pear syrup sugar of making is fragrant and sweet and with one flavour of a drug road, has the effects such as heat-clearing, profit throat, cough-relieving; This pear syrup sugar adopts conventional method to make, and the pear syrup sugar raw material pears solid carbon dioxide that its operation simply obtains divides often, has therefore just greatly shortened the limited time of its preservation.
In sum, problem demanding prompt solution is, design a kind of pear syrup sugar raw material that cough-relieving is used that have, the method not only will have the raw-material making of pear syrup sugar of average family complete independently, and can guarantee that the pear syrup sugar of producing has original effect and easily preservation is not perishable.
Summary of the invention
In order to overcome above-mentioned technical problem, the invention provides a kind of raw-material making of pear syrup sugar that has average family complete independently, and can guarantee that the pear syrup sugar of producing has original effect and the easy not perishable raw-material preparation method of pear syrup sugar of preservation.
To achieve these goals, the raw-material preparation method of a kind of pear syrup sugar of the present invention, its method comprises the following steps:
(1) Huanghua Pear is put into and added salt solution to clean 1 minute～2 minutes;
(2) Huanghua Pear of step (1) is cut into Huanghua Pear sheet;
(3) the Huanghua Pear sheet in step (2) is steamed and burnt 50 minutes～70 minutes;
(4) the Huanghua Pear sheet cooking in step (3) being put into outdoor solarization residual to moisture content is 40%～50% withdrawal;
(5) order of first step (3) and step (4) is repeated 5～10 times.
(6) the Huanghua Pear sheet cooking in last being put into outdoor solarization residual to moisture content is 3%～5% withdrawal; Obtain pear syrup sugar raw material pears dry.
Further, first step (3) and rear step (4) order are successively repeated 5～8 times.
Further, first step (3) and rear step (4) order are successively repeated 8～10 times.
Further, the concentration of described salt solution (10g～25g)/L.
Further, described Huanghua Pear sheet thickness is 3mm～6mm.
The raw-material preparation method of a kind of pear syrup sugar of the present invention, by the raw-material making of pear syrup sugar of average family complete independently, and can produce within a certain period of time a large amount of raw material and can keep pear syrup sugar to there is original effect and easily preservation is not perishable.
The specific embodiment
The element of describing in one embodiment of the invention and feature element and the feature shown in can embodiment combines.It should be noted that for purposes of clarity, in explanation, omitted expression and the description of unrelated to the invention, parts known to persons of ordinary skill in the art or processing.
Embodiment 1:
A raw-material preparation method, its method comprises the following steps: the standard of collecting material is fresh Huanghua Pear, and surface is without bulk scar; First Huanghua Pear is put into and added the salt solution of salt 10g/L to clean 1 minute～2 minutes, then the Huanghua Pear of wash clean is above cut into Huanghua Pear sheet and every Huanghua Pear sheet thickness is 3mm, again Huanghua Pear sheet is placed in food steamer and steams and burn 50 minutes, after steam burning down, be put into that outdoor under the sun, to shine residual to its moisture content be 40%, above-mentioned steaming is burnt and repeated 5 times with outdoor solarization for 50 minutes, it is 3% that last Huanghua Pear sheet shines its moisture entrapment in the open, there is like this time that can extend its preservation, can deposit 3～5 years.
Embodiment 2:
Embodiment 2 is basic identical with embodiment 1 step, and difference is that above-mentioned steaming is burnt and repeated 9 times with outdoor solarization for 50 minutes, and it is 3% that last Huanghua Pear sheet shines its moisture entrapment in the open, has like this time that can extend its preservation, can deposit 3～5 years.
Embodiment 3:
Embodiment 3 is basic identical with embodiment 1 step, difference is first Huanghua Pear to be put into add the salt solution of salt 18g/L to clean 1 minute～2 minutes, then the Huanghua Pear of wash clean is above cut into Huanghua Pear sheet and every Huanghua Pear sheet thickness is 5mm, again Huanghua Pear sheet is placed in food steamer and steams and burn 60 minutes, after steam burning down, be put into that outdoor under the sun, to shine residual to its moisture content be 45%, above-mentioned steaming is burnt and repeated 5 times with outdoor solarization for 60 minutes, it is 4% that last Huanghua Pear sheet shines its moisture entrapment in the open, there is like this time that can extend its preservation, can deposit 3～5 years.
Embodiment 4:
Embodiment 4 is basic identical with embodiment 3 steps, and difference is that above-mentioned steaming is burnt and repeated 9 times with outdoor solarization for 50 minutes, and it is 3% that last Huanghua Pear sheet shines its moisture entrapment in the open, has like this time that can extend its preservation, can deposit 3～5 years.
Embodiment 5:
Embodiment 5 is basic identical with embodiment 1 step, difference is first Huanghua Pear to be put into add the salt solution of salt 25g/L to clean 1 minute～2 minutes, then the Huanghua Pear of wash clean is above cut into Huanghua Pear sheet and every Huanghua Pear sheet thickness is 6mm, again Huanghua Pear sheet is placed in food steamer and steams and burn 70 minutes, after steam burning down, be put into that outdoor under the sun, to shine residual to its moisture content be 50%, above-mentioned steaming is burnt and repeated 5 times with outdoor solarization for 70 minutes, it is 5% that last Huanghua Pear sheet shines its moisture entrapment in the open, there is like this time that can extend its preservation, can deposit 3～5 years.
Embodiment 6:
Embodiment 6 is basic identical with embodiment 5 steps, and difference is that above-mentioned steaming is burnt and repeated 9 times with outdoor solarization for 50 minutes, and it is 3% that last Huanghua Pear sheet shines its moisture entrapment in the open, has like this time that can extend its preservation, can deposit 3～5 years.
Such preparation method can be carried out on a large scale, can within a time, make a large amount of pear syrup sugar raw material pears dry, and can guarantee the output of product quality and product, is applicable to volume production.
The raw-material preparation method of a kind of pear syrup sugar of the present invention, by the raw-material making of pear syrup sugar of average family complete independently, and can produce within a certain period of time a large amount of raw material and can keep pear syrup sugar to there is original effect and easily preservation is not perishable.
Although described the present invention and advantage thereof in detail, be to be understood that in the situation that do not exceed the spirit and scope of the present invention that limited by appended claim and can carry out various changes, alternative and conversion.And the application's scope is not limited only to the specific embodiment of the described process of description, equipment, means, method and step.One of ordinary skilled in the art will readily appreciate that from disclosure of the present invention, can use carry out with the essentially identical function of corresponding embodiment described herein or obtain process, equipment, means, method or step result essentially identical with it, that existing and will be developed future according to the present invention.Therefore, appended claim is intended to comprise such process, equipment, means, method or step in their scope.
Claims (5)
1. the raw-material preparation method of pear syrup sugar, is characterized in that: its method comprises the following steps:
(1) Huanghua Pear is put into and added salt solution to clean 1 minute～2 minutes;
(2) Huanghua Pear of step (1) is cut into Huanghua Pear sheet;
(3) the Huanghua Pear sheet in step (2) is steamed and burnt 50 minutes～70 minutes;
(4) the Huanghua Pear sheet cooking in step (3) being put into outdoor solarization residual to moisture content is 40%～50% withdrawal;
(5) order of first step (3) and step (4) is repeated 5～10 times;
(6) the Huanghua Pear sheet cooking in last being put into outdoor solarization residual to moisture content is 3%～5% withdrawal; Obtain pear syrup sugar raw material pears dry.
2. the raw-material preparation method of pear syrup sugar according to claim 1, is characterized in that: first step (3) and rear step (4) order are successively repeated 5～8 times.
3. the raw-material preparation method of pear syrup sugar according to claim 1, is characterized in that: first step (3) and rear step (4) order are successively repeated 8～10 times.
4. the raw-material preparation method of pear syrup sugar according to claim 1, is characterized in that: the concentration of described salt solution (10g～25g)/L.
5. the raw-material preparation method of pear syrup sugar according to claim 1, is characterized in that: described Huanghua Pear sheet thickness is 3mm～6mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310568011.5A CN103584013B (en) | 2013-11-14 | 2013-11-14 | Preparation method of raw material of pear syrup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310568011.5A CN103584013B (en) | 2013-11-14 | 2013-11-14 | Preparation method of raw material of pear syrup |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103584013A true CN103584013A (en) | 2014-02-19 |
| CN103584013B CN103584013B (en) | 2015-07-22 |
Family
ID=50074499
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310568011.5A Expired - Fee Related CN103584013B (en) | 2013-11-14 | 2013-11-14 | Preparation method of raw material of pear syrup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103584013B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262928A (en) * | 2016-08-06 | 2017-01-04 | 安徽老约翰食品有限公司 | A kind of processing cake that bakees is with syrup dedicated |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108476A (en) * | 1994-09-24 | 1995-09-20 | 潘志义 | Method for production of verdolaga |
| CN1600178A (en) * | 2004-10-25 | 2005-03-30 | 陈宝和 | Product of eatable bletilla tuber and its prodn, method |
| CN101461417A (en) * | 2009-01-13 | 2009-06-24 | 福建农林大学 | Microwave vacuum drying method for champignon |
| CN101461418A (en) * | 2007-12-20 | 2009-06-24 | 浙江省农业科学院 | Method for processing reversed steaming sweet potato |
| CN102048012A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Preparation method for potato sugar tablets |
| CN102302077A (en) * | 2011-08-26 | 2012-01-04 | 吉林紫鑫药业股份有限公司 | Ginseng candies and production process thereof |
-
2013
- 2013-11-14 CN CN201310568011.5A patent/CN103584013B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108476A (en) * | 1994-09-24 | 1995-09-20 | 潘志义 | Method for production of verdolaga |
| CN1600178A (en) * | 2004-10-25 | 2005-03-30 | 陈宝和 | Product of eatable bletilla tuber and its prodn, method |
| CN101461418A (en) * | 2007-12-20 | 2009-06-24 | 浙江省农业科学院 | Method for processing reversed steaming sweet potato |
| CN101461417A (en) * | 2009-01-13 | 2009-06-24 | 福建农林大学 | Microwave vacuum drying method for champignon |
| CN102048012A (en) * | 2009-10-30 | 2011-05-11 | 成都市龙泉驿龙东桃片厂 | Preparation method for potato sugar tablets |
| CN102302077A (en) * | 2011-08-26 | 2012-01-04 | 吉林紫鑫药业股份有限公司 | Ginseng candies and production process thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262928A (en) * | 2016-08-06 | 2017-01-04 | 安徽老约翰食品有限公司 | A kind of processing cake that bakees is with syrup dedicated |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103584013B (en) | 2015-07-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102246881B (en) | Method for preparing preserved fruits | |
| CN103202422B (en) | Dried manyflower solomonseal rhizome and production method thereof | |
| CN102952634B (en) | Preparation method for cigarette cherry extract and application of cigarette cherry extract in cigarettes | |
| CN102388995A (en) | Dark tea processing method | |
| CN103190649A (en) | Crispy fish product and production method thereof | |
| CN104012690A (en) | Pinhead tea processing technology | |
| CN103141816A (en) | Processing method and application of enoki mushroom roots | |
| CN103637117A (en) | Production method for dried bamboo shoots | |
| CN103583715A (en) | Preparation method for green tea | |
| CN103404808A (en) | Method for procsssing health care raisins | |
| CN102894302A (en) | Seedless dried plum production process | |
| CN103584013B (en) | Preparation method of raw material of pear syrup | |
| CN102415536B (en) | Method for preparing dried persimmons | |
| CN104642951A (en) | Production method of dried strawberry | |
| CN107929343A (en) | A kind of drying and processing method of Rhizoma Atractylodis Macrocephalae | |
| CN104152321A (en) | Preparation method for fructus phyllanthi Baijiu | |
| CN104041745B (en) | A kind of processing method of potato rice | |
| KR101276664B1 (en) | The manufacturing method of dropwort jam | |
| CN103829268A (en) | Western-style smoked duck leg preparation method | |
| CN106262014A (en) | Dry scallop processing method | |
| CN105146434A (en) | Lactic-acid preserved potherb mustard cellaring production technology | |
| CN104509812A (en) | Method for preparing potato rice | |
| CN105520102B (en) | A kind of preparation method of milk taste taro powder | |
| CN103404819A (en) | Nutritive delicious Sichuan style pickle and preparation method thereof | |
| CN103947970A (en) | Method for processing fresh bamboo shoots |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150722 Termination date: 20151114 |
|
| EXPY | Termination of patent right or utility model |