CN103598393B - A kind of fresh preserved plum and preparation method thereof - Google Patents
A kind of fresh preserved plum and preparation method thereof Download PDFInfo
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- CN103598393B CN103598393B CN201310566878.7A CN201310566878A CN103598393B CN 103598393 B CN103598393 B CN 103598393B CN 201310566878 A CN201310566878 A CN 201310566878A CN 103598393 B CN103598393 B CN 103598393B
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Abstract
The invention discloses a kind of fresh preserved plum, comprise the raw material of following portions by weight proportioning: green plum 80 ~ 120, Radix Glycyrrhizae 1 ~ 3, white granulated sugar 20 ~ 40, salt 15 ~ 30, potassium sorbate 0.1 ~ 0.3, multiple sweet sugared 0.1 ~ 0.3, lemon yellow 0.01 ~ 0.02, water 40 ~ 60; By salt marsh, desalination, sugaring, add the batching of special ratios, finally make less salt, the fresh preserved plum product that mouthfeel is good, remain the moisture in green plum preferably, there is the feature of less salt, useful health.
Description
Technical field
The invention belongs to field of food, being specifically related to a kind of employing green plum is raw material, fresh preserved plum of production and preparation method thereof.
Background technology
Preserved plum is one of fruit jelly sugar prod, and its finished product contains salt, sugar, acid, Radix Glycyrrhizae and various spices, and sweet acid is moderate therefore people to be made to feel during edible preserved plum, and sweet middle band is sweet, tasty and refreshing, and also having refrigerant sense, is a kind of viaticum with relieving summer-heat that can help digest.As far back as Western Zhou period, people just utilize that plum adds salt, other batching carries out pickled out different preserved plum, the difference of batching, so the preserved plum taste of working it out also slightly difference.But traditional preserved plum all belongs to high salt food, its salt content is generally 15 ~ 20%, have up to 25%, simultaneously the former fruity of product is not dense, and nutriment loss is very large, along with the raising of people's level of production, for object that is healthy and nutrition, the food that people are high to salt content is lost interest in gradually, also therefore has higher requirement to the local flavor of preserved fruit and quality, low, the former fruity of less salt preserved fruit salt content is dense, quality is soft, mouthfeel good, is thus more suitable for various consumer and eats.
Summary of the invention
The object of the present invention is to provide a kind of less salt, mouthfeel good, fully retain fresh preserved plum of fruit local flavor and preparation method thereof.
Technical scheme of the present invention: a kind of fresh preserved plum, comprises the raw material of following portions by weight proportioning: green plum 80 ~ 120, Radix Glycyrrhizae 1 ~ 3, white granulated sugar 20 ~ 40, salt 15 ~ 30, potassium sorbate 0.1 ~ 0.3, multiple sweet sugared 0.1 ~ 0.3, lemon yellow 0.01 ~ 0.02, water 40 ~ 60.
As preferably, described fresh preserved plum comprises the raw material of following portions by weight proportioning: green plum 90 ~ 110, Radix Glycyrrhizae 1.5 ~ 2.5, white granulated sugar 25 ~ 35, salt 20 ~ 25, potassium sorbate 0.15 ~ 0.25, multiple sweet sugared 0.15 ~ 0.25, lemon yellow 0.01 ~ 0.02, water 45 ~ 55.
As further preferably, described fresh preserved plum comprises the raw material of following portions by weight proportioning: the raw material comprising following portions by weight proportioning: green plum 100, Radix Glycyrrhizae 2, white granulated sugar 30, salt 20, potassium sorbate 0.2, multiple sweet sugared 0.2, lemon yellow 0.015, water 50.
A preparation method for fresh preserved plum, comprises the following steps:
A, to select materials: select that fruit shape circle is large, color and luster is blue or green fresh, without disease and pest, without rotten, the green plum fresh fruit of maturity 7 ~ 8 one-tenth;
B, salt marsh: green plum fresh fruit is cleaned, dried, tiling one deck green plum, evenly spreads one deck salt, carries out salt marsh, carry out airing and obtain green plum embryo after salt marsh;
C, desalination: green plum embryo is put into clear water rinsing desalination, the green plum embryo after rinsing is pulled out and is drained away the water, and puts into oven for drying;
D, sugaring: the green plum embryo after desalination being dried adds the batching such as Radix Glycyrrhizae, white granulated sugar, potassium sorbate, multiple sweet sugar, lemon yellow, water in proportion, and sealing stain is brewed obtains finished product.
Further, 30 ~ 50 days described step b medium salting time.
Further, in described step b until green plum salt content 8 ~ 12% time, carry out airing, airing to salt content 10 ~ 15%.
Further, airing temperature 30 ~ 50 ° in described step b, green plum embryo water content≤10%.
Further, in described step c, the rinsing desalination time is 6 ~ 8 hours, changes a water every 2 ~ 3 hours, and rinsing is to green plum embryo salt content 3 ~ 8%.
Further, dry to water content≤10% at temperature 55 ~ 60 DEG C through the green plum embryo of rinsing desalination in described step c.
Further, stain bubble 30 ~ 50 days in described steps d, obtained finished product when sugar concentration is stabilized in 50 ~ 70 ° of Bx.
Product of the present invention is through inspection, and its index is as follows:
Sense organ: particle is complete, size is even, justify wrinkle type, be with core, light brown.
Mouthfeel: there is the original local flavor of green plum, moderately sour and sweet, free from extraneous odour.
Moisture≤70%, total reducing sugar (in invert sugar)≤60%, total acid (in citrometer)≤15%, salt (with common salt)≤8%
Beneficial effect of the present invention: the present invention with green plum fresh fruit for raw material, through raw material selection, salt marsh, desalination, sugaring, add the batching of special ratios, finally make less salt, the fresh preserved plum product that mouthfeel is good, remain the moisture in green plum preferably, have the advantages that less salt, mouthfeel are soft, all-ages, useful health.
Detailed description of the invention
Be clearly and completely described technical scheme of the present invention with embodiment below, obviously, described embodiment is only the present invention's wherein section Example, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
A kind of fresh preserved plum, selects raw material according to following portions by weight proportioning: green plum 80, Radix Glycyrrhizae 1, white granulated sugar 20, salt 15, potassium sorbate 0.1, multiple sweet sugared 0.1, lemon yellow 0.01, water 40;
Make by the following method:
A, to select materials: select that fruit shape circle is large, color and luster is blue or green fresh, without disease and pest, without rotten, the green plum fresh fruit of maturity 7 ~ 8 one-tenth;
B, salt marsh: green plum fresh fruit is cleaned, dried, tile one deck green plum according to the above ratio, evenly spread one deck salt, carry out salt marsh, about 30 days time, until green plum salt content about 8% time, carry out airing, airing temperature controls at about 30 °, airing to green plum salt content about 10%, water content≤10%, i.e. obtained green plum embryo;
C, desalination: green plum embryo is put into clear water rinsing desalination, the rinsing desalination time is 6 hours, changes a water every 2 hours, rinsing is to green plum embryo salt content 3%, then green plum embryo is pulled out and drain away the water, put into baking oven, dry to water content≤10% at temperature 55 DEG C;
D, sugaring: the green plum embryo after desalination being dried adds the batching such as Radix Glycyrrhizae, white granulated sugar, potassium sorbate, multiple sweet sugar, lemon yellow, water according to the above ratio, and sealing stain is steeped 30 days, when sugar concentration is stabilized in 50 ° of Bx, obtain finished product.
Embodiment 2
A kind of fresh preserved plum, selects raw material according to following portions by weight proportioning: green plum 90, Radix Glycyrrhizae 1.5, white granulated sugar 25, salt 20, potassium sorbate 0.15, multiple sweet sugared 0.15, lemon yellow 0.01, water 45;
Make by the following method:
A, to select materials: select that fruit shape circle is large, color and luster is blue or green fresh, without disease and pest, without rotten, the green plum fresh fruit of maturity 7 ~ 8 one-tenth;
B, salt marsh: green plum fresh fruit is cleaned, dried, tile one deck green plum according to the above ratio, evenly spread one deck salt, carry out salt marsh, about 35 days time, until green plum salt content about 9% time, carry out airing, airing temperature controls at about 35 °, airing to green plum salt content about 11%, water content≤10%, i.e. obtained green plum embryo;
C, desalination: green plum embryo is put into clear water rinsing desalination, the rinsing desalination time is 7 hours, changes a water every 2 hours, rinsing is to green plum embryo salt content 4%, then green plum embryo is pulled out and drain away the water, put into baking oven, dry under temperature 60 C to water content≤10%;
D, sugaring: the green plum embryo after desalination being dried adds the batching such as Radix Glycyrrhizae, white granulated sugar, potassium sorbate, multiple sweet sugar, lemon yellow, water according to the above ratio, and sealing stain is steeped 35 days, when sugar concentration is stabilized in 55 ° of Bx, obtain finished product.
Embodiment 3
A kind of fresh preserved plum, selects raw material according to following portions by weight proportioning: green plum 100, Radix Glycyrrhizae 2, white granulated sugar 30, salt 20, potassium sorbate 0.2, multiple sweet sugared 0.2, lemon yellow 0.015, water 50;
Make by the following method:
A, to select materials: select that fruit shape circle is large, color and luster is blue or green fresh, without disease and pest, without rotten, the green plum fresh fruit of maturity 7 ~ 8 one-tenth;
B, salt marsh: green plum fresh fruit is cleaned, dried, tile one deck green plum according to the above ratio, evenly spread one deck salt, carry out salt marsh, about 40 days time, until green plum salt content about 10% time, carry out airing, airing temperature controls at about 40 °, airing to green plum salt content about 12%, water content≤10%, i.e. obtained green plum embryo;
C, desalination: green plum embryo is put into clear water rinsing desalination, the rinsing desalination time is 8 hours, changes a water every 2.5 hours, rinsing is to green plum embryo salt content 5%, then green plum embryo is pulled out and drain away the water, put into baking oven, dry to water content≤10% at temperature 55 DEG C;
D, sugaring: the green plum embryo after desalination being dried adds the batching such as Radix Glycyrrhizae, white granulated sugar, potassium sorbate, multiple sweet sugar, lemon yellow, water according to the above ratio, and sealing stain is steeped 40 days, when sugar concentration is stabilized in 60 ° of Bx, obtain finished product.
Embodiment 4
A kind of fresh preserved plum, selects raw material according to following portions by weight proportioning: green plum 110, Radix Glycyrrhizae 2.5, white granulated sugar 35, salt 25, potassium sorbate 0.25, multiple sweet sugared 0.25, lemon yellow 0.02, water 55;
Make by the following method:
A, to select materials: select that fruit shape circle is large, color and luster is blue or green fresh, without disease and pest, without rotten, the green plum fresh fruit of maturity 7 ~ 8 one-tenth;
B, salt marsh: green plum fresh fruit is cleaned, dried, tile one deck green plum according to the above ratio, evenly spread one deck salt, carry out salt marsh, about 45 days time, until green plum salt content about 11% time, carry out airing, airing temperature controls at about 45 °, airing to green plum salt content about 13%, water content≤10%, i.e. obtained green plum embryo;
C, desalination: green plum embryo is put into clear water rinsing desalination, the rinsing desalination time is 6 hours, changes a water every 3 hours, rinsing is to green plum embryo salt content 6%, then green plum embryo is pulled out and drain away the water, put into baking oven, dry under temperature 60 C to water content≤10%;
D, sugaring: the green plum embryo after desalination being dried adds the batching such as Radix Glycyrrhizae, white granulated sugar, potassium sorbate, multiple sweet sugar, lemon yellow, water according to the above ratio, and sealing stain is steeped 45 days, when sugar concentration is stabilized in 65 ° of Bx, obtain finished product.
Embodiment 5
A kind of fresh preserved plum, selects raw material according to following portions by weight proportioning: green plum 120, Radix Glycyrrhizae 3, white granulated sugar 40, salt 30, potassium sorbate 0.3, multiple sweet sugared 0.3, lemon yellow 0.02, water 60;
Make by the following method:
A, to select materials: select that fruit shape circle is large, color and luster is blue or green fresh, without disease and pest, without rotten, the green plum fresh fruit of maturity 7 ~ 8 one-tenth;
B, salt marsh: green plum fresh fruit is cleaned, dried, tile one deck green plum according to the above ratio, evenly spread one deck salt, carry out salt marsh, about 50 days time, until green plum salt content about 12% time, carry out airing, airing temperature controls at about 50 °, airing to green plum salt content about 15%, water content≤10%, i.e. obtained green plum embryo;
C, desalination: green plum embryo is put into clear water rinsing desalination, the rinsing desalination time is 7 hours, changes a water every 2.5 hours, rinsing is to green plum embryo salt content 8%, then green plum embryo is pulled out and drain away the water, put into baking oven, dry under temperature 60 C to water content≤10%;
D, sugaring: the green plum embryo after desalination being dried adds the batching such as Radix Glycyrrhizae, white granulated sugar, potassium sorbate, multiple sweet sugar, lemon yellow, water according to the above ratio, and sealing stain is steeped 50 days, when sugar concentration is stabilized in 70 ° of Bx, obtain finished product.
The foregoing is only the preferred embodiments of the present invention; not thereby limit the scope of the invention; the equivalent replacement that description basis of the present invention is done, improvement, or directly, be indirectly used in other relevant technical field, be all in like manner included within protection scope of the present invention.
Claims (3)
1. a fresh preserved plum, it is characterized in that, comprise the raw material of following portions by weight proportioning: green plum 80 ~ 120, Radix Glycyrrhizae 1 ~ 3, white granulated sugar 20 ~ 40, salt 15 ~ 30, potassium sorbate 0.1 ~ 0.3, multiple sweet sugared 0.1 ~ 0.3, lemon yellow 0.01 ~ 0.02, water 40 ~ 60;
The preparation method of described fresh preserved plum comprises the following steps:
A, to select materials: select that fruit shape circle is large, color and luster is blue or green fresh, without disease and pest, without rotten, the green plum fresh fruit of maturity 7 ~ 8 one-tenth;
B, salt marsh: green plum fresh fruit is cleaned, dried, tiling one deck green plum, evenly spreads one deck salt, carries out salt marsh, carry out airing and obtain green plum embryo after salt marsh;
C, desalination: green plum embryo is put into clear water rinsing desalination, the green plum embryo after rinsing is pulled out and is drained away the water, and puts into oven for drying;
D, sugaring: the green plum embryo after desalination being dried adds Radix Glycyrrhizae, white granulated sugar, potassium sorbate, multiple sweet sugar, lemon yellow, water batching in proportion, sealing stain is brewed obtains finished product;
30 ~ 50 days described step b medium salting time;
In described step b until green plum salt content 8 ~ 12% time, carry out airing, airing to salt content 10 ~ 15%;
Airing temperature 30 ~ 50 DEG C in described step b, green plum embryo water content≤10%;
In described step c, the rinsing desalination time is 6 ~ 8 hours, changes a water every 2 ~ 3 hours, and rinsing is to green plum embryo salt content 3 ~ 8%;
Dry to water content≤10% through the green plum embryo of rinsing desalination at temperature 55 ~ 60 DEG C in described step c;
Stain bubble 30 ~ 50 days in described steps d, obtained finished product when sugar concentration is stabilized in 50 ~ 70 ° of Bx.
2. fresh preserved plum according to claim 1, is characterized in that: the raw material comprising following portions by weight proportioning: green plum 90 ~ 110, Radix Glycyrrhizae 1.5 ~ 2.5, white granulated sugar 25 ~ 35, salt 20 ~ 25, potassium sorbate 0.15 ~ 0.25, multiple sweet sugared 0.15 ~ 0.25, lemon yellow 0.01 ~ 0.02, water 45 ~ 55.
3. fresh preserved plum according to claim 1, is characterized in that: the raw material comprising following portions by weight proportioning: green plum 100, Radix Glycyrrhizae 2, white granulated sugar 30, salt 20, potassium sorbate 0.2, multiple sweet sugared 0.2, lemon yellow 0.015, water 50.
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| CN106858515A (en) * | 2017-01-18 | 2017-06-20 | 湖州川源食品有限公司 | A kind of production technology of purple perilla |
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