CN104207048A - Preparation method for dried pitaya - Google Patents

Preparation method for dried pitaya Download PDF

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Publication number
CN104207048A
CN104207048A CN201410406790.3A CN201410406790A CN104207048A CN 104207048 A CN104207048 A CN 104207048A CN 201410406790 A CN201410406790 A CN 201410406790A CN 104207048 A CN104207048 A CN 104207048A
Authority
CN
China
Prior art keywords
days
flue
kilogram
steamed
rice vinegar
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.)
Pending
Application number
CN201410406790.3A
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Chinese (zh)
Inventor
董玉岩
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201410406790.3A priority Critical patent/CN104207048A/en
Publication of CN104207048A publication Critical patent/CN104207048A/en
Pending legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Seasonings (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

A preparation method for dried pitaya comprises the following steps: peeling fresh pitay and obtaining 10-20 Kg of pulp; using rice vinegar to perform steam steaming on 10-20 Kg of the pitaya pulp obtained in the step 1 at 100-200 DEG C for 2-4 h; standing the 10-20 Kg of pitaya pulp steamed by rice vinegar steam in a refrigeration house for 20-30 days, taking out and recovering to normal temperature; and insolating in the sun for 3-5 days for disinfection and sterilization. The method is capable of keeping the mouthfeel and the nutrition of pitaya as well as the fineness of pulp. The prepared dried pitaya is nutritive delicious preserved fruit food.

Description

The preparation method of flue dried fruit
Technical field
The invention belongs to field of food, particularly the preparation method of flue dried fruit.
Background technology
Dragon fruit is a kind of nutritious, the fruit of meat exquisiteness, and because its moisture is high, pol is high but taste is sweetless, becomes a kind of fruit loved by all, but because its moisture is too high and meat is fine and smooth, not easily makes the food of preserved fruit class.
Summary of the invention
The object of this invention is to provide the preparation method of flue dried fruit, this method can keep mouthfeel and the nutrition of dragon fruit, can keep again the exquisiteness of meat.
The technical scheme adopted is:
The preparation method of flue dried fruit, comprises the following steps:
The first step, get fresh dragon fruit peeling get meat 10-20 kilogram.
Second step, the flue pulp 10-20 kilogram first step obtained, use rice vinegar to carry out steamed 100-200 degree Celsius, 2-4 hour.
3rd step, through the steamed flue pulp 10-20 kilogram of rice vinegar steam, rest on 20-30 days in freezer, take out and return to normal temperature.
4th step, under the sun, carry out being exposed to the sun 3-5 days, sterilize degerming.
5th step, then add honey element 0.2-0.3 kilogram, stir, stripping and slicing encapsulates.
Its advantage is:
This method can keep mouthfeel and the nutrition of dragon fruit, can keep again the exquisiteness of meat.A kind of preserved fruit food of nutrition delicious food.
Detailed description of the invention
embodiment 1
The preparation method of flue dried fruit, comprises the following steps:
The first step, get fresh dragon fruit peeling get meat 10 kilograms.
Second step, the flue pulp 10 kilograms first step obtained, use rice vinegar to carry out steamed 100 degrees Celsius, 2-4 hour.
3rd step, through the steamed flue pulp 10 kilograms of rice vinegar steam, to rest in freezer 20 days, take out and return to normal temperature.
4th step, carry out being exposed to the sun under the sun 3 days, sterilize degerming.
5th step, then add honey element 0.2 kilogram, stir, stripping and slicing encapsulates.
embodiment 2
The preparation method of flue dried fruit, comprises the following steps:
The first step, get fresh dragon fruit peeling get meat 20 kilograms.
Second step, the flue pulp 20 kilograms first step obtained, use rice vinegar to carry out steamed 200 degrees Celsius, 4 hours.
3rd step, through the steamed flue pulp 10-20 kilogram of rice vinegar steam, to rest in freezer 30 days, take out and return to normal temperature.
4th step, carry out being exposed to the sun under the sun 5 days, sterilize degerming.
5th step, then add honey element 0.3 kilogram, stir, stripping and slicing encapsulates.
embodiment 3
The preparation method of flue dried fruit, comprises the following steps:
The first step, get fresh dragon fruit peeling get meat 15 kilograms.
Second step, the flue pulp 15 kilograms first step obtained, use rice vinegar to carry out steamed 150 degrees Celsius, 3 hours.
3rd step, through the steamed flue pulp 10-20 kilogram of rice vinegar steam, to rest in freezer 26 days, take out and return to normal temperature.
4th step, carry out being exposed to the sun under the sun 4 days, sterilize degerming.
5th step, then add honey element 0.26 kilogram, stir, stripping and slicing encapsulates.

Claims (4)

1. the preparation method of flue dried fruit, is characterized in that comprising the following steps:
The first step, get fresh dragon fruit peeling get meat 10-20 kilogram;
Second step, the flue pulp 10-20 kilogram first step obtained, use rice vinegar to carry out steamed 100-200 degree Celsius, 2-4 hour;
3rd step, through the steamed flue pulp 10-20 kilogram of rice vinegar steam, rest on 20-30 days in freezer, take out and return to normal temperature;
4th step, under the sun, carry out being exposed to the sun 3-5 days, sterilize degerming;
5th step, then add honey element 0.2-0.3 kilogram, stir, stripping and slicing encapsulates.
2. the preparation method of flue dried fruit according to claim 1, is characterized in that comprising the following steps:
The preparation method of flue dried fruit, comprises the following steps:
The first step, get fresh dragon fruit peeling get meat 10 kilograms;
Second step, the flue pulp 10 kilograms first step obtained, use rice vinegar to carry out steamed 100 degrees Celsius, 2-4 hour;
3rd step, through the steamed flue pulp 10 kilograms of rice vinegar steam, to rest in freezer 20 days, take out and return to normal temperature;
4th step, carry out being exposed to the sun under the sun 3 days, sterilize degerming;
5th step, then add honey element 0.2 kilogram, stir, stripping and slicing encapsulates.
3. the preparation method of flue dried fruit according to claim 1, is characterized in that comprising the following steps:
The first step, get fresh dragon fruit peeling get meat 20 kilograms;
Second step, the flue pulp 20 kilograms first step obtained, use rice vinegar to carry out steamed 200 degrees Celsius, 4 hours;
3rd step, through the steamed flue pulp 10-20 kilogram of rice vinegar steam, to rest in freezer 30 days, take out and return to normal temperature;
4th step, carry out being exposed to the sun under the sun 5 days, sterilize degerming;
5th step, then add honey element 0.3 kilogram, stir, stripping and slicing encapsulates.
4. the preparation method of flue dried fruit according to claim 1, is characterized in that comprising the following steps:
The first step, get fresh dragon fruit peeling get meat 15 kilograms;
Second step, the flue pulp 15 kilograms first step obtained, use rice vinegar to carry out steamed 150 degrees Celsius, 3 hours;
3rd step, through the steamed flue pulp 10-20 kilogram of rice vinegar steam, to rest in freezer 26 days, take out and return to normal temperature;
4th step, carry out being exposed to the sun under the sun 4 days, sterilize degerming;
5th step, then add honey element 0.26 kilogram, stir, stripping and slicing encapsulates.
CN201410406790.3A 2014-08-19 2014-08-19 Preparation method for dried pitaya Pending CN104207048A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410406790.3A CN104207048A (en) 2014-08-19 2014-08-19 Preparation method for dried pitaya

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410406790.3A CN104207048A (en) 2014-08-19 2014-08-19 Preparation method for dried pitaya

Publications (1)

Publication Number Publication Date
CN104207048A true CN104207048A (en) 2014-12-17

Family

ID=52089260

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410406790.3A Pending CN104207048A (en) 2014-08-19 2014-08-19 Preparation method for dried pitaya

Country Status (1)

Country Link
CN (1) CN104207048A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106819338A (en) * 2017-01-24 2017-06-13 钦州市钦南区科学技术情报研究所 A kind of preparation method of sandwich flue dried fruit
CN106901266A (en) * 2017-01-24 2017-06-30 钦州市钦南区科学技术情报研究所 A kind of preparation method of the flue dried fruit rich in anthocyanidin

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106819338A (en) * 2017-01-24 2017-06-13 钦州市钦南区科学技术情报研究所 A kind of preparation method of sandwich flue dried fruit
CN106901266A (en) * 2017-01-24 2017-06-30 钦州市钦南区科学技术情报研究所 A kind of preparation method of the flue dried fruit rich in anthocyanidin

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C06 Publication
PB01 Publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20141217

WD01 Invention patent application deemed withdrawn after publication