CN104206629A - Production method for sweet-scented osmanthus olive - Google Patents

Abstract

The present invention discloses a production method for sweet-scented osmanthus olives, and belongs to the technical field of food processing. The production method is characterized in that: the production method comprises processing steps of fruit selection, blank preparation, material compounding, spice preparation, impregnation, solarization, sorting, packaging and finishing. The production method has the beneficial effects that: the product in the present invention has characteristics of plump fruit shape, uniform size, non-stick and non-dry properties, crisp texture, and sweet-scented osmanthus fragrance. The product has efficacy of clearing heat and detoxifying, dissipating phlegm and removing food retention, calming and soothing, and is suitable for all ages. The operation is simple and easy to implement.

Description

A kind of preparation method of sweet osmanthus olive

Technical field

The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of sweet osmanthus olive.

Background technology

Olive, has another name called Chinese olive, because gaining the name for eating raw when fruit is still dark green.Olive fruit is rich in calcareous and vitamin C, the large benefit of Yu Renyou.Fruit is long and narrow, pericarp bottle green, has gray speck, and meat is careful, crisp sweet, without astringent taste.

Sweet osmanthus, have the title of " celestial tree ", " bay ", " spending the middle Old Man of the Moon ", Oleaceae, belongs to evergreen shrubs or dungarunga.Flower armpit is cyme, and flower shape is little and have giving off a strong fragrance, and pattern is different because of kind.There is the orange osmanthus that growth potential is strong, limb is sturdy, leaf comparatively greatly, leaf table is coarse, leaf look blackish green, pattern is orange red; Also have growing way medium, leaf mass color cunning, leaf margin tool sawtooth, the colored silver-colored osmanthus be creamy white, and flower is dense, fragrance is sweet strongly fragrant.

The effect of olive: olive pulp contains abundant nutrients, eat useful health raw, particularly calcic is more, helpful to children's skeleton development.New fresh olive can separate the poison of gas poisoning, alcoholism and fish crab, have clearing heat and detoxicating, reduce phlegm, disappear long-pending effect.Winter-spring season, the normal food olive of ordering has the merit wet one's whistle, and can prevent the infection of the upper respiratory tract.For cough with lung heat, spitting of blood quite useful, the effect of stimulating the circulation of the blood and cause the muscles and joints to relax in addition.

The effect of sweet osmanthus: sweet osmanthus taste is pungent, warm in nature, distributes the sweet osmanthus of the strong charming fragrance of a flower, and intense strain of releiving, often drinks, and can purify body and mind, Rosemary Essence Oil, reaches the effect of refreshing oneself; In addition, also there is clearing heat and detoxicating, expelling wind and clearing away cold, profit spleen to wake up stomach, effect of improving a poor appetite; Can also treat that child is frightened, stomachache, toothache symptom, sweet osmanthus makes tea also can skin whitening, purged body endotoxin.

The growth cycle of olive is short, cannot supply in the four seasons, for being processed into the comprehensive utilization that sweet osmanthus olive can realize olive raw material, and being convenient to store, improving its economic worth.

Summary of the invention

The object of the invention is to solve olive growth cycle short, the problem that cannot supply in the four seasons, provides a kind of preparation method of sweet osmanthus olive.

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

A preparation method for sweet osmanthus olive, is characterized in that: the processing process adopting choosing fruit base → batching → spices preparation → infuse → Exposure to Sunlight → selection → packaging → finished product, and concrete operation step is:

A, choosing fruit base: select fresh, color and luster to turn yellow, rich aromatic microscler olive, wipe pericarp with wiping skin machine, eluriate clean, drain the marinating 2 days of rear concentration 10%, pull out and drain, Exposure to Sunlight is evaporated to moisture, becomes the salty base of olive;

B, batching: fruit base double centner, 25 kilograms, brown sugar, white granulated sugar 15 kilograms, sweet osmanthus 2 kilograms, 1 kilogram, Radix Glycyrrhizae, asccharin, anticorrisive agent, pigment are appropriate, 0.5 kilogram, fennel;

Prepared by C, spices: the licorice powder in formula, fennel are put into pot and boiled 2.5 hours, and then elimination material slag, stand-by;

D, dipping: olive base is poured in pot and washes away saline taste, soak and boil after 12 hours, drained by water, enter cylinder, pour syrup into, flood after 12 hours, add the brown sugar of 30%, white granulated sugar boils 30 minutes, flood 24 hours with this liquid glucose, then add the sugar dipping 2 ~ 3 days of remaining 30%;

E, Exposure to Sunlight: suction after sugar until olive, place it on bamboo mat, with food coloring, sweet osmanthus and Normal juice, shines to juice and can draw wire;

F, selection, packaging: sweet osmanthus olive is loaded in food bag.

Beneficial effect: product fruit shape of the present invention is full, and size is even, and glutinous not dry, quality is tender and crisp, has sweet osmanthus fragrance, and this product has clearing heat and detoxicating, effect that is long-pending, calm, that pacify that disappears of reducing phlegm, all-ages, simple to operate, easy to implement.

Detailed description of the invention

Embodiment 1 :

A preparation method for sweet osmanthus olive, concrete operation step is:

A, choosing fruit base: select fresh, color and luster to turn yellow, rich aromatic microscler olive, wipe pericarp with wiping skin machine, eluriate clean, drain the marinating 2 days of rear concentration 10%, pull out and drain, Exposure to Sunlight is evaporated to moisture, becomes the salty base of olive;

B, batching: fruit base double centner, 25 kilograms, brown sugar, white granulated sugar 15 kilograms, sweet osmanthus 2 kilograms, 1 kilogram, Radix Glycyrrhizae, asccharin, anticorrisive agent, pigment are appropriate, 0.5 kilogram, fennel;

Prepared by C, spices: the licorice powder in formula, fennel are put into pot and boiled 2.5 hours, and then elimination material slag, stand-by;

D, dipping: olive base is poured in pot and washes away saline taste, soak and boil after 12 hours, drained by water, enter cylinder, pour syrup into, flood after 12 hours, add the brown sugar of 30%, white granulated sugar boils 30 minutes, flood 24 hours with this liquid glucose, then add the sugar dipping 2 ~ 3 days of remaining 30%;

E, Exposure to Sunlight: suction after sugar until olive, place it on bamboo mat, with food coloring, sweet osmanthus and Normal juice, admix honey, shines to juice and can draw wire;

F, selection, packaging: sweet osmanthus olive is loaded in food bag.

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

Embodiment 2 :

A preparation method for sweet osmanthus olive, concrete operation step is:

A, choosing fruit base: select fresh, color and luster to turn yellow, rich aromatic microscler olive, wipe pericarp with wiping skin machine, eluriate clean, drain the marinating 1 day of rear concentration 20%, pull out and drain, Exposure to Sunlight is evaporated to moisture, becomes the salty base of olive;

B, batching: fruit base double centner, 25 kilograms, brown sugar, white granulated sugar 15 kilograms, sweet osmanthus 2 kilograms, 1 kilogram, Radix Glycyrrhizae, 500 grams, rock sugar, asccharin, anticorrisive agent, pigment are appropriate, 0.5 kilogram, fennel;

Prepared by C, spices: the licorice powder in formula, fennel are put into pot and boiled 2.5 hours, and then elimination material slag, stand-by;

D, dipping: olive base is poured in pot and washes away saline taste, soak and boil after 12 hours, drained by water, enter cylinder, pour syrup into, flood after 12 hours, add the brown sugar of 30%, rock sugar, white granulated sugar boil 30 minutes, flood 24 hours with this liquid glucose, then add the sugar dipping 2 ~ 3 days of remaining 30%;

E, Exposure to Sunlight: suction after sugar until olive, place it on bamboo mat, with food coloring, sweet osmanthus and Normal juice, shines to juice and can draw wire;

F, selection, packaging: sweet osmanthus olive is loaded in food bag.

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

Claims (1)

1. a preparation method for sweet osmanthus olive, is characterized in that: the processing process adopting choosing fruit base → batching → spices preparation → infuse → Exposure to Sunlight → selection → packaging → finished product, and concrete operation step is:

A, choosing fruit base: select fresh, color and luster to turn yellow, rich aromatic microscler olive, wipe pericarp with wiping skin machine, eluriate clean, drain the marinating 2 days of rear concentration 10%, pull out and drain, Exposure to Sunlight is evaporated to moisture, becomes the salty base of olive;

B, batching: fruit base double centner, 25 kilograms, brown sugar, white granulated sugar 15 kilograms, sweet osmanthus 2 kilograms, 1 kilogram, Radix Glycyrrhizae, asccharin, anticorrisive agent, pigment are appropriate, 0.5 kilogram, fennel;

Prepared by C, spices: the licorice powder in formula, fennel are put into pot and boiled 2.5 hours, and then elimination material slag, stand-by;

D, dipping: olive base is poured in pot and washes away saline taste, soak and boil after 12 hours, drained by water, enter cylinder, pour syrup into, flood after 12 hours, add the brown sugar of 30%, white granulated sugar boils 30 minutes, flood 24 hours with this liquid glucose, then add the sugar dipping 2 ~ 3 days of remaining 30%;

E, Exposure to Sunlight: suction after sugar until olive, place it on bamboo mat, with food coloring, sweet osmanthus and Normal juice, shines to juice and can draw wire;

F, selection, packaging: sweet osmanthus olive is loaded in food bag.