CN103636889A - Processing method of healthcare preserved banana - Google Patents
Processing method of healthcare preserved banana Download PDFInfo
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- CN103636889A CN103636889A CN201310599102.5A CN201310599102A CN103636889A CN 103636889 A CN103636889 A CN 103636889A CN 201310599102 A CN201310599102 A CN 201310599102A CN 103636889 A CN103636889 A CN 103636889A
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- banana
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- sugaring
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Abstract
The invention provides a processing method of a healthcare preserved banana, and belongs to the technical field of food processing. The processing method is characterized by comprising the following steps: sorting, sulfur-smoking, peeling to remove the threads, slicing, hardening, rinsing, blanching, sugar-soaking, drying, packaging, and finishing. The healthcare preserved banana has the advantages that the healthcare preserved banana has a yolk-yellow appearance, semi-transparent fruit pulp, sweet and fresh taste, and rich banana flavor. The product is rich in nutrients, has a unique flavor, is welcomed by customers, has the functions of clearing heat, engendering liquid, nourishing stomach, lubricating intestines, reducing pressure and blood sugar, inhibiting bacteria, and removing toxicity; furthermore, the operation is simple and implementation is easy.
Description
technical field:
The present invention relates to a kind of processing method of preserved fruit, particularly relate to a kind of processing method of banana heath-care dried meat.
background technology:
Banana another name banana, burnt fruit, burnt son are the ripening fruits of Musaceae plant banana.One of Perenniporia martius " four large fruits " (lichee, pineapple, coconut, banana).Originate in India and China Guangdong, Guangxi, also there is distribution in the provinces such as Taiwan, Fujian, Yunnan, Sichuan.Banana meat is soft greasy, and sweet delicate fragrance is very tasty and refreshing, is a kind of delicate fruit.Banana not only can also can be made many dish for eating raw, and it has higher medical value, can process numerous health foods.Every 100 grams of banana edible parts contain 1.2 grams, protein, 0.6 gram, fat, 19.5 grams, carbohydrate, 0.9 gram of crude fibre, 0.7 gram of ash content, 9 milligrams of calcium, 31.0 milligrams, phosphorus, 0.6 milligram of iron, 0.25 milligram of carrotene, 0.02 milligram of vitamin B1,0.05 milligram of vitamin B2,0.7 milligram, nicotinic acid, 6.0 milligrams of vitamin Cs.Contain in addition pectin, a small amount of 5-hydroxytryptamine and norepinephrine etc.
Banana is cold in nature, and taste is sweet, enters lung, large intestine channel, has the effects such as clearing heat and promoting fluid, nourishing the stomach ease constipation, reducing pressure and sugar, antibacterial removing toxic substances.Cure mainly diseases such as hindering Tianjin polydipsia, constipation, hemorrhoid blood.< < book on Chinese herbal medicine asks former > > to carry, and banana " moistening lung of quenching the thirst is relieved the effect of alcohol, clear spleen laxation, and spleen pyrogene person eats it, energy antidiarrheal is stopped dysentery ".
Banana is storage tolerance not, is generally used for eating raw, and it is nutritious, for processing banana heath-care dried meat product, can realize the comprehensive utilization to banana, increases economic efficiency.
summary of the invention:
The processing method that the object of this invention is to provide a kind of banana heath-care dried meat, realizes the deep processing comprehensive utilization of banana raw material.
The present invention solves the technical scheme that its technical problem takes:
A processing method for banana heath-care dried meat, is characterized in that: adopt select materials, sulphuring, peeling be except the processing technology of a silk network, section, sclerosis, rinsing, blanching, sugaring, oven dry, packing, finished product, main procedure of processing is:
1. select materials select medium well, without broken skin, without rotten banana raw material;
2. sulphuring carries out in airtight container, and controlling temperature is 70 ~ 80 ℃, and the concentration of sulfur dioxide is 1.5% ~ 2.5%, when pulp sulfur dioxide concentration is greater than 0.1-0.15%, can take out banana, and sulphuring can increase cell membrane permeability, accelerates the infiltration of sugar;
3. peeling, except the banana raw material of silk network through sulphuring, is peelled off crust, with bamboo folder, the silk network of pulp surrounding is chosen;
4. cut into slices pulp is cut into the thin slice that 8 ~ 12mm is thick, generally 30 ° of-45 ° of directions sections vertically;
5. harden the banana chip cutting is carried out to cure process, drop in hardening bath and soak 1-2 hour;
6. the banana chip of sclerosis is pulled in rinsing out, clean with clear water rinsing;
7. blanching is poured in 100 ℃ of boiling water the banana chip after rinsing into blanching 1 ~ 2 minute;
8. sugaring divides and carries out for three times, and sugaring concentration is with 30-45%; Every minor tick 2-3 hour;
9. dry the banana chip after sugaring is picked up, draining sugar liquid is dried at 65 ~ 75 ℃ of temperature;
10. the packing product of drying are packed with food box, are finished product.
Further, described step 5. in, hardening bath is in every 1000 grams of water, to add 4-4.5 gram of sodium pyrosulfite, 6-7 gram calcium hydroxide, 2.5-3 gram alum, 20-30 gram salt, through stirring after standing, gets its supernatant liquor, and to adjust pH value be 10 ~ 10.5.
Beneficial effect: the banana heath-care dried meat that the present invention makes, outward appearance is yolk yellow, and meat is translucent, and taste is agreeably sweet, and banana taste is strong.Product is nutritious, and unique flavor is favored by consumer deeply.There is the effects such as clearing heat and promoting fluid, nourishing the stomach ease constipation, reducing pressure and sugar, antibacterial removing toxic substances.Simple to operate, easy to implement.
the specific embodiment:
Embodiment 1
A processing method for banana heath-care dried meat, procedure of processing is:
1. select materials select medium well, without broken skin, without rotten banana raw material;
2. sulphuring carries out in airtight container, and controlling temperature is 76 ℃, and the concentration of sulfur dioxide is 1.5%, when pulp sulfur dioxide concentration is greater than 0.12%, can take out banana, and sulphuring can increase cell membrane permeability, accelerates the infiltration of sugar;
3. peeling, except the banana raw material of silk network through sulphuring, is peelled off crust, with bamboo folder, the silk network of pulp surrounding is chosen;
4. cut into slices pulp is cut into the thin slice that 8mm is thick, generally 45 ° of direction sections vertically;
5. harden the banana chip cutting is carried out to cure process, drop in hardening bath and soak 2 hours;
6. the banana chip of sclerosis is pulled in rinsing out, clean with clear water rinsing;
7. blanching is poured in 100 ℃ of boiling water the banana chip after rinsing into blanching 1.5 minutes;
8. sugaring divides and carries out for three times, and sugaring concentration is with 30-45%; Every minor tick 2-3 hour;
9. dry the banana chip after sugaring is picked up, draining sugar liquid is dried at 72 ℃ of temperature;
10. the packing product of drying are packed with food box, are finished product.
Described step 5. in, hardening bath is in every 1000 grams of water, to add 4.3 grams of sodium pyrosulfites, 7 grams of calcium hydroxides, 2.8 grams of alum, 30 grams of salt, through stirring after standing, gets its supernatant liquor, and to adjust pH value be 10.
The foregoing is only the preferred embodiments of the present invention, all equalizations of doing according to the claims in the present invention scope change, and all should belong to the covering scope of the claims in the present invention.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 (2)
1. a processing method for banana heath-care dried meat, is characterized in that: adopt select materials, sulphuring, peeling be except the processing technology of a silk network, section, sclerosis, rinsing, blanching, sugaring, oven dry, packing, finished product, main procedure of processing is:
1. select materials select medium well, without broken skin, without rotten banana raw material;
2. sulphuring carries out in airtight container, and controlling temperature is 70 ~ 80 ℃, and the concentration of sulfur dioxide is 1.5% ~ 2.5%, when pulp sulfur dioxide concentration is greater than 0.1-0.15%, can take out banana, and sulphuring can increase cell membrane permeability, accelerates the infiltration of sugar;
3. peeling, except the banana raw material of silk network through sulphuring, is peelled off crust, with bamboo folder, the silk network of pulp surrounding is chosen;
4. cut into slices pulp is cut into the thin slice that 8 ~ 12mm is thick, generally 30 ° of-45 ° of directions sections vertically;
5. harden the banana chip cutting is carried out to cure process, drop in hardening bath and soak 1-2 hour;
6. the banana chip of sclerosis is pulled in rinsing out, clean with clear water rinsing;
7. blanching is poured in 100 ℃ of boiling water the banana chip after rinsing into blanching 1 ~ 2 minute;
8. sugaring divides and carries out for three times, and sugaring concentration is with 30-45%; Every minor tick 2-3 hour;
9. dry the banana chip after sugaring is picked up, draining sugar liquid is dried at 65 ~ 75 ℃ of temperature;
10. the packing product of drying are packed with food box, are finished product.
2. the processing method of banana nutrition dried meat as claimed in claim 1, it is characterized in that: described step 5. in, hardening bath is in every 1000 grams of water, to add 4-4.5 gram of sodium pyrosulfite, 6-7 gram calcium hydroxide, 2.5-3 gram alum, 20-30 gram salt, through stirring after standing, get its supernatant liquor, and to adjust pH value be 10 ~ 10.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310599102.5A CN103636889A (en) | 2013-11-25 | 2013-11-25 | Processing method of healthcare preserved banana |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310599102.5A CN103636889A (en) | 2013-11-25 | 2013-11-25 | Processing method of healthcare preserved banana |
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| Publication Number | Publication Date |
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| CN103636889A true CN103636889A (en) | 2014-03-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310599102.5A Pending CN103636889A (en) | 2013-11-25 | 2013-11-25 | Processing method of healthcare preserved banana |
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| CN (1) | CN103636889A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472832A (en) * | 2014-12-07 | 2015-04-01 | 洪寒俊 | Processing technology of fruity preserved bananas |
| CN104705473A (en) * | 2015-04-05 | 2015-06-17 | 程龙凤 | Processing technical method of preserved oyster mushrooms |
| CN106173169A (en) * | 2016-08-26 | 2016-12-07 | 合浦果香园食品有限公司 | The processing method of Preserved Banana |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1069630A (en) * | 1991-08-27 | 1993-03-10 | 张磊 | The manufacture method of asparagus candied fruit and technology |
| CN1330887A (en) * | 2000-06-29 | 2002-01-16 | 廖福康 | Process for preparing preserved banana |
| CN1826938A (en) * | 2005-02-28 | 2006-09-06 | 舒永祥 | Method for preparing preserved fruit in miscellaneous shape |
| CN101142935A (en) * | 2006-09-11 | 2008-03-19 | 北京御食园食品有限公司 | Sulfurless preserved fruit confect and its producing method |
| CN101904399A (en) * | 2009-06-02 | 2010-12-08 | 北京御食园食品有限公司 | Black sugar preserved fruit and production method thereof |
| CN103027175A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Composite preserved fruit of water chestnuts and bananas and making method of composite preserved fruit |
-
2013
- 2013-11-25 CN CN201310599102.5A patent/CN103636889A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1069630A (en) * | 1991-08-27 | 1993-03-10 | 张磊 | The manufacture method of asparagus candied fruit and technology |
| CN1330887A (en) * | 2000-06-29 | 2002-01-16 | 廖福康 | Process for preparing preserved banana |
| CN1826938A (en) * | 2005-02-28 | 2006-09-06 | 舒永祥 | Method for preparing preserved fruit in miscellaneous shape |
| CN101142935A (en) * | 2006-09-11 | 2008-03-19 | 北京御食园食品有限公司 | Sulfurless preserved fruit confect and its producing method |
| CN101904399A (en) * | 2009-06-02 | 2010-12-08 | 北京御食园食品有限公司 | Black sugar preserved fruit and production method thereof |
| CN103027175A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Composite preserved fruit of water chestnuts and bananas and making method of composite preserved fruit |
Non-Patent Citations (1)
| Title |
|---|
| 吴雪辉: "香蕉果脯的制作研究", 《食品科学》, vol. 17, no. 9, 30 September 1996 (1996-09-30) * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472832A (en) * | 2014-12-07 | 2015-04-01 | 洪寒俊 | Processing technology of fruity preserved bananas |
| CN104705473A (en) * | 2015-04-05 | 2015-06-17 | 程龙凤 | Processing technical method of preserved oyster mushrooms |
| CN106173169A (en) * | 2016-08-26 | 2016-12-07 | 合浦果香园食品有限公司 | The processing method of Preserved Banana |
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Application publication date: 20140319 |