CN103749928A - Seedless preserved plums and preparation method thereof - Google Patents

Abstract

The invention belongs to the technical field of foods and particularly relates to seedless preserved plums and a preparation method thereof. The seedless preserved plums disclosed by the invention are composed of following components in percentage by weight: 70%-80% of green plums, 0.5%-1.5% of gourmet powder, 10%-20% of white granulated sugar, 5%-10% of table salt, 1%-2% of citric acid and 0.5%-1.5% of aspartame. The preparation method of the seedless preserved plums comprises the following steps: A, boiling seasoning liquid; B: desalting; C: seasoning; D: drying for the first time; E: removing the core; F: sorting; G: drying for the second time; and H: sorting. The preserved plums provided by the invention have the advantages that the salty, sour and sweet tastes of the preserved plums are kept and the umami is increased; the water is sufficient and the mouth feel is soft; the preserved plums have the function of appetizing and helping to digest.

Description

A kind of seedless preserved plum and preparation method thereof

Technical field

The invention belongs to food technology field, relate in particular to a kind of seedless preserved plum and preparation method thereof.

Background technology

The features such as preserved plum is a kind of snacks, and taste has acid, sweet.In general, the main work flow of preserved plum is to utilize the green plum of plucking after lower maturation, is also known as yellow plum, wait scrub clean after, inserted in canned container and pickled the several months, then take out and dry, with auxiliary material processing such as granulated sugar, again dry repeatedly again, finally become preserved plum.Preserved plum is the food that liked by people at present.But its difference due to proportioning and making flow process of current preserved plum goods on the market, make preserved plum product additive many, and moisture is partially dry, meat is harder.Plum core in some preserved plum goods is not removed yet, and is unfavorable for the trial test of preserved plum.Thereby the taste of dialogue prune products plays negative effect, has affected its edibility.

Summary of the invention

The object of the invention is to solve the technical problem described in above defect, a kind of seedless preserved plum and preparation method thereof is provided, its technical scheme is as follows:

A seedless preserved plum, is comprised of following component and percentage by weight:

Green plum: 70%-80%; Monosodium glutamate: 0.5%-1.5%

White granulated sugar: 10%-20%; Salt: 5%-10%;

Citric acid 1%-2%; Aspartame: 0.5%-1.5%.

The preparation of seedless preserved plum comprises the following steps:

A: hot plate baste: clear water is boiled, put into white granulated sugar and boil, pour other material weighing up into, melt, by 500-650kg/pond product distribution, and stir;

B: desalination: divide 3 solarization lattice evenly to pour into green plum raw material, and pave by rocking, the desalination time is generally 10-15 hour, needs immersion to spend the night, and desalination is to salinity 6%-8%;

C: seasoning: the light embryo after desalination is poured in the baste preparing, and water pump impeller stream circulation baste, makes upper and lower concentration consistent, floods and is checked by laboratory draw samples after 3-5 days;

D: primary drying: with shining lattice, the plum of dipping is lifted up, be first not less than after 85 ℃ of sterilization 10-15 minutes, put temperature 60-65 ℃ drying room or threshing ground and be dried to the suitable stoning state of product;

E: stoning: carry out stoning with stoning machine or craft;

F: arrange: the plum meat exposing during by stoning pushes away to be pinched roundedly, makes in plum skin is rolled in plum pork pies, and chooses Mei Di;

G: redrying: by arranging complete plum, be spread out on solarization lattice, should not be too thick, put temperature 60 C-65 ℃ drying room or threshing ground, be dried;

H: arrange: manual arrangement, be organized into circle, similar monobasic coin, and pack after choosing foreign matter, breakage, plum skin etc.

White granulated sugar in the present invention is basic sweetener, and it has the following advantages: (1) natural production, and mouthfeel is good, and aftertaste is long; (2) penetration is strong, can destroy cell membrane.In olive (fruit jelly), more than 55% white granulated sugar of interpolation can play the effect of bacteria growing inhibiting, and the olive energy long period is preserved.

Salt: be saline taste, salt is not only indispensable flavouring in this product, and is indispensable material composition in human body.Its main component is sodium chloride, is a kind of taste of inorganic salts demonstration of neutrality.

Citric acid: acidity regulator, there is strong acid taste, the soft frankness of tart flavour, also has good anti-corrosion function, can anti-bacteria breeding.Prevent fruits and vegetables brown stain.

Aspartame: Aspartame has strong sweet taste, doubly, sweet taste and granulated sugar are very approaching, have cooling feeling, without bitter taste and metallic taste for the 100-200 that the sugariness of its weak solution is sucrose.It does not produce heat, therefore be to use with the patient such as diabetes, obesity yet.

Monosodium glutamate: increase fresh.Have strong meat delicate flavour, particularly in subacidity product, taste is fresher, and it has the effect that relaxes salty acid, bitter taste, can weaken the bitter taste of the sweeteners such as saccharin sodium, and can draw the natural flavor having in food.

Preserved plum advantage of the present invention is salty acid, the sweet taste that retains preserved plum, has increased delicate flavour; And its moisture foot, soft mouth feel; There is the digestant function of appetizing; Gone to eat portable cleaning after core; That a kind of additive is few, naturally delicious healthy green product.

The specific embodiment

Illustrate embodiment below:

Embodiment 1:

A seedless preserved plum, is comprised of following component and percentage by weight:

Green plum: 70%; Monosodium glutamate: 0.5%

White granulated sugar: 18%; Salt: 10%;

Citric acid 1%; Aspartame: 0.5%.

The preparation of seedless preserved plum comprises the following steps:

A: hot plate baste: clear water is boiled, put into white granulated sugar and boil, pour other material weighing up into, melt, by 500kg/pond product distribution, and stir; Require: batching is all dissolved, and stirs.

B: desalination: divide 3 solarization lattice evenly to pour into green plum raw material, and pave by rocking, the desalination time is generally 10-15 hour, needs immersion to spend the night, and desalination is to salinity 6%; Require: do not allow between plum damaged because stacking.

C: seasoning: the light embryo after desalination is poured in the baste preparing, and water pump impeller stream circulation baste, makes upper and lower concentration consistent, floods and is checked by laboratory draw samples after 3 days; Require: while pouring into, action should be lowerd gently as far as possible, avoid plum damage.Require: should note not allowed to stack and breakage between plum.

D: primary drying: with shining lattice, the plum of dipping is lifted up, first 85 ℃ of sterilizations, after 15 minutes, are put temperature 60 C drying room or threshing ground and are dried to the suitable stoning state of product;

E: stoning: carry out stoning with stoning machine or craft;

F: arrange: the plum meat exposing during by stoning pushes away to be pinched roundedly, makes in plum skin is rolled in plum pork pies, and chooses Mei Di; Require: plum meat is without leaking outside; Rounded.

G: redrying: by arranging complete plum, be spread out on solarization lattice, should not be too thick, put temperature 60 C drying room or threshing ground, be dried;

H: arrange: manual arrangement, be organized into circle, similar monobasic coin, and pack after choosing foreign matter, breakage, plum skin etc.

Embodiment 2:

A seedless preserved plum, is comprised of following component and percentage by weight:

Green plum: 80%; Monosodium glutamate: 1.5%

White granulated sugar: 10%; Salt: 5%;

Citric acid 2%; Aspartame: 1.5%.

The preparation of seedless preserved plum comprises the following steps:

A: hot plate baste: clear water is boiled, put into white granulated sugar and boil, pour other material weighing up into, melt, by 650kg/pond product distribution, and stir;

B: desalination: divide 3 solarization lattice evenly to pour into green plum raw material, and pave by rocking, the desalination time is generally 10-hour, needs immersion to spend the night, and desalination is to salinity 8%;

C: seasoning: the light embryo after desalination is poured in the baste preparing, and water pump impeller stream circulation baste, makes upper and lower concentration consistent, floods and is checked by laboratory draw samples after 5 days;

D: primary drying: with shining lattice, the plum of dipping is lifted up, first 100 ℃ of sterilizations, after 15 minutes, are put 65 ℃ of drying rooms of temperature or threshing ground and are dried to the suitable stoning state of product;

E: stoning: carry out stoning with stoning machine or craft;

F: arrange: the plum meat exposing during by stoning pushes away to be pinched roundedly, makes in plum skin is rolled in plum pork pies, and chooses Mei Di;

G: redrying: by arranging complete plum, be spread out on solarization lattice, should not be too thick, put 65 ℃ of drying rooms of temperature or threshing ground, be dried;

H: arrange: manual arrangement, be organized into circle, similar monobasic coin, and pack after choosing foreign matter, breakage, plum skin etc.

The detection data that the present invention obtains after testing afterwards

Moisture 35-40%; Total reducing sugar (with glucose meter): 20-40%; The total arsenic of sodium chloride 10-20% (in As), mg/kg≤0.1; Plumbous (in Pb), mg/kg≤0.3; Copper (in Cu), every pigments such as mg/kg≤5 famille rose are all without detecting sulfur dioxide residual quantity 0.35g/kg; Total plate count, cfu/g≤500 coliform, MPN/100g≤30; Mold count, cfu/g≤25; Pathogenic bacteria (meaning pathogenic entero becteria and pathogenic coccus) are without detecting.

Claims (2)

1. a seedless preserved plum, is characterized in that, following component and percentage by weight, consists of:

Green plum: 70%-80%; Monosodium glutamate: 0.5%-1.5%

White granulated sugar: 10%-20%; Salt: 5%-10%;

Citric acid 1%-2%; Aspartame: 0.5%-1.5%.

2. the preparation method of seedless preserved plum as claimed in claim 1, comprises the following steps:

A: hot plate baste: clear water is boiled, put into white granulated sugar and boil, pour other material weighing up into, melt, by 500-650kg/pond product distribution, and stir;

B: desalination: divide 3 solarization lattice evenly to pour into green plum raw material, and pave by rocking, the desalination time is generally 10-15 hour, needs immersion to spend the night, and desalination is to salinity 6%-8%;

C: seasoning: the light embryo after desalination is poured in the baste preparing, and water pump impeller stream circulation baste, makes upper and lower concentration consistent, floods and is checked by laboratory draw samples after 3-5 days;

D: primary drying: with shining lattice, the plum of dipping is lifted up, be first not less than after 85 ℃ of sterilization 10-15 minutes, put temperature 60-65 ℃ drying room or threshing ground and be dried to the suitable stoning state of product;

E: stoning: carry out stoning with stoning machine or craft;

F: arrange: the plum meat exposing during by stoning pushes away to be pinched roundedly, makes in plum skin is rolled in plum pork pies, and chooses Mei Di;

G: redrying: by arranging complete plum, be spread out on solarization lattice, should not be too thick, put temperature 60 C-65 ℃ drying room or threshing ground, be dried;

H: arrange: manual arrangement, be organized into circle, similar monobasic coin, and pack after choosing foreign matter, breakage, plum skin etc.