CN104222459A - Making method of flavored dried bergamot pears - Google Patents
Making method of flavored dried bergamot pears Download PDFInfo
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- CN104222459A CN104222459A CN201310695633.4A CN201310695633A CN104222459A CN 104222459 A CN104222459 A CN 104222459A CN 201310695633 A CN201310695633 A CN 201310695633A CN 104222459 A CN104222459 A CN 104222459A
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Abstract
The invention discloses a making method of flavored dried bergamot pears, belonging to the processing field of foods. The making method is characterized by comprising the following steps: selecting raw materials, cleaning, slicing, soaking, candying, seasoning, drying and softening. The making method has the beneficial effects that the problem that fresh bergamot pears are not easily preserved is solved, the comprehensive utilization of the bergamot pears is realized, the eating value of the fresh bergamot pears is improved; the flavored dried bergamot pears has the yellowish color and is sour in sweetness. The making method is convenient to operate and easy to implement.
Description
Technical field
The present invention relates to a kind of preparation method of dried fruit, especially relate to the preparation method that a kind of local flavor bergamot pear is dry.
Background technology
Bergamot pear another name milk Lyceum is carried, Kuerle delicious pear, the sweet micro-acid of taste, cool in nature, enters lung, stomach warp.Have and promote the production of body fluid, moisturize, heat-clearing, reduce phlegm, the effect of relieving the effect of alcohol.Cure mainly the diseases such as the dry cough caused by consumption of YIN caused by febrile disease or the deficiency of Yin, thirsty, constipation, also can be used for the polydipsia caused by interior heat, cough diseases such as breathing heavily, phlegm is yellow.
Containing abundant B family vitamin in bergamot pear, energy cardioprotection, lessens fatigue, and strengthens myocardial viability, reduces blood pressure; The compositions such as contained glycocide and tannic acid, energy expelling phlegm and arresting coughing, has maintenance action to throat; Bergamot pear energy atherosclerosis, suppresses the formation of carcinogen nitrosamine, thus cancer-resisting; Pectin content in bergamot pear is very high, contributes to digestion, tonneau stool.
By processing, add some formulas, change original taste of fresh bergamot pear, its economic worth can be improved, also can provide new way for the processing of fresh bergamot pear.
Summary of the invention
The object of the invention there is provided the dry preparation method of a kind of local flavor bergamot pear, solves fresh bergamot pear and not easily preserves, achieve the comprehensive utilization to bergamot pear, improve the edibility of fresh bergamot pear.
The present invention solves the technical scheme that its technical problem takes:
The preparation method that local flavor bergamot pear is dry, is characterized in that: adopt select materials, clean, cutting, immersion, candy, seasoning, drying, the processing process that eases back, concrete operation step is:
(1) select materials: select fresh full, sour-sweet suitable, maturity is high, without the bergamot pear raw material of scab insect pest;
(2) clean: raw material fruit is put in the dilute hydrochloric acid solution of concentration 0.3% and steeps 3-5 minute, take out, rinse well with clear water;
(3) cutting: remove fruit stone with mechanical punching device, skiving machine eliminates pericarp, subsequently bergamot pear is cut into the sheet of thickness 50mm, then is cut into the strip of width 60mm;
(4) soak: the bergamot pear bar cut drops in 0.25% calcium chloride solution at once, soak 8-10 hour, carry out embrittlement and prevent-browning process;
(5) candy: every 100 kilograms of bergamot pear bars prepare white granulated sugar 28 kilograms, and bergamot pear bar is put in pot to add water and flooded, drop into white sugar 10 kilograms and stir evenly, intensification boils 10 minutes, keeps boiling, throws in white sugar 5 kilograms every 10 minutes, divide and add for 3 times, front and back are boiling 40-50 minute altogether, stops to evaporate to dryness;
(6) seasoning: pour vat into by off the pot for the bergamot pear bar of boiling, by base bar 100 kilograms, divide after getting sweet fermented flour sauce 10 kilograms, white sugar 2 kilograms, yellow rice wine 2 kilograms, Jiang Wei 1 kilogram, monosodium glutamate 100 grams, food antiseptics sodium sorbate 43 grams, the mixing of each auxiliary material and add suitable quantity of water, mix thoroughly, admix in bergamot pear bar again, turn over cylinder 3-4 time immediately, every day at the upper and lower noon respectively turns over cylinder 1 time again, terminated by the 5th day, flavoring and base bar are mixed;
(7) dry: the bergamot pear bar of seasoning is spread out on charging tray, is pushed buy a house in installments by chassis, and temperature controls at 65-75 DEG C, baking 12-18 hour; Every 3 hours, base bar levels is switched therebetween, stir 1-2 time, can not inter-adhesive and high resilience be advisable when stand-by hand grip is unclamped again;
(8) ease back: cool under the bergamot pear bar going out drying room puts room temperature, then shelve indoor and dry in the air to put and fully ease back for 3-5 days, make moisture in it tend to balance unanimously; Then look the profile shaping grading of bergamot pear bar, weigh by the specification of 100-150 gram, take food product plastic bag sealing packaging, get product.
Beneficial effect: the invention solves fresh bergamot pear and not easily preserve, achieve the comprehensive utilization to bergamot pear, improve the edibility of fresh bergamot pear, its product color is yellowish, the sweet middle pantothenic acid of taste.Easy to operate, easy to implement.
Detailed description of the invention
Embodiment 1:
The preparation method that local flavor bergamot pear is dry, is characterized in that: adopt select materials, clean, cutting, immersion, candy, seasoning, drying, the processing process that eases back, concrete operation step is:
(1) select materials: select fresh full, sour-sweet suitable, maturity is high, without the Fuji apple of scab insect pest;
(2) clean: raw material fruit is put in the dilute hydrochloric acid solution of concentration 0.5%-1% and steeps 3 minutes, take out, rinse well with clear water;
(3) cutting: fruit stone removed by card punch by hand, and skiving machine eliminates pericarp, subsequently bergamot pear is cut into the sheet of thickness 0.6 centimetre, then is cut into the strip of width 0.6 centimetre;
(4) soak: the bergamot pear bar cut drops in 0.1% calcium chloride and 0.2%-0.3% sulfurous acid mixed solution at once, soak 7-9 hour, carry out embrittlement and prevent-browning process;
(5) candy: every 100 kilograms of bergamot pear bars prepare white granulated sugar 25 kilograms, and bergamot pear bar is put in pot to add water and flooded, drop into white sugar 10 kilograms and stir evenly, intensification boils 10 minutes, keeps boiling, throws in white sugar 5 kilograms every 10 minutes, divide and add for 3 times, front and back are boiling 50-60 minute altogether, stops to evaporate to dryness;
(6) seasoning: pour vat into by off the pot for the bergamot pear bar of boiling, by base bar 100 kilograms, divide after getting sweet fermented flour sauce 10 kilograms, white sugar 2 kilograms, yellow rice wine 2 kilograms, Jiang Wei 1 kilogram, monosodium glutamate 100 grams, food antiseptics sodium sorbate 50 grams, the mixing of each auxiliary material and add suitable quantity of water, mix thoroughly, admix in bergamot pear bar again, turn over cylinder 2-3 time immediately, every day at the upper and lower noon respectively turns over cylinder 1 time again, terminated by the 5th day, flavoring and base bar are mixed;
(7) dry: the bergamot pear bar of seasoning is spread out on charging tray, is pushed buy a house in installments by chassis, and temperature controls at 63 DEG C, toasts 28 hours; Every 6 hours, base bar levels is switched therebetween, stir 1 time, can not inter-adhesive and high resilience be advisable when stand-by hand grip is unclamped again;
(8) ease back: cool under the bergamot pear bar going out drying room puts room temperature, then shelve indoor and dry in the air to put and fully ease back for 2-3 days, make moisture in it tend to balance unanimously; Then look the profile shaping grading of bergamot pear bar, weigh by the specification of 150 grams, take food product plastic bag sealing packaging, get product.
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. the preparation method that local flavor bergamot pear is dry, is characterized in that: adopt select materials, clean, cutting, immersion, candy, seasoning, drying, the processing process that eases back, concrete operation step is:
(1) select materials: select fresh full, sour-sweet suitable, maturity is high, without the bergamot pear raw material of scab insect pest;
(2) clean: raw material fruit is put in the dilute hydrochloric acid solution of concentration 0.3% and steeps 3-5 minute, take out, rinse well with clear water;
(3) cutting: remove fruit stone with mechanical punching device, skiving machine eliminates pericarp, subsequently bergamot pear is cut into the sheet of thickness 50mm, then is cut into the strip of width 60mm;
(4) soak: the bergamot pear bar cut drops in 0.25% calcium chloride solution at once, soak 8-10 hour, carry out embrittlement and prevent-browning process;
(5) candy: every 100 kilograms of bergamot pear bars prepare white granulated sugar 28 kilograms, and bergamot pear bar is put in pot to add water and flooded, drop into white sugar 10 kilograms and stir evenly, intensification boils 10 minutes, keeps boiling, throws in white sugar 5 kilograms every 10 minutes, divide and add for 3 times, front and back are boiling 40-50 minute altogether, stops to evaporate to dryness;
(6) seasoning: pour vat into by off the pot for the bergamot pear bar of boiling, by base bar 100 kilograms, divide after getting sweet fermented flour sauce 10 kilograms, white sugar 2 kilograms, yellow rice wine 2 kilograms, Jiang Wei 1 kilogram, monosodium glutamate 100 grams, food antiseptics sodium sorbate 43 grams, the mixing of each auxiliary material and add suitable quantity of water, mix thoroughly, admix in bergamot pear bar again, turn over cylinder 3-4 time immediately, every day at the upper and lower noon respectively turns over cylinder 1 time again, terminated by the 5th day, flavoring and base bar are mixed;
(7) dry: the bergamot pear bar of seasoning is spread out on charging tray, is pushed buy a house in installments by chassis, and temperature controls at 65-75 DEG C, baking 12-18 hour; Every 3 hours, base bar levels is switched therebetween, stir 1-2 time, can not inter-adhesive and high resilience be advisable when stand-by hand grip is unclamped again;
(8) ease back: cool under the bergamot pear bar going out drying room puts room temperature, then shelve indoor and dry in the air to put and fully ease back for 3-5 days, make moisture in it tend to balance unanimously; Then look the profile shaping grading of bergamot pear bar, weigh by the specification of 100-150 gram, take food product plastic bag sealing packaging, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310695633.4A CN104222459A (en) | 2013-12-13 | 2013-12-13 | Making method of flavored dried bergamot pears |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310695633.4A CN104222459A (en) | 2013-12-13 | 2013-12-13 | Making method of flavored dried bergamot pears |
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| CN104222459A true CN104222459A (en) | 2014-12-24 |
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| CN201310695633.4A Pending CN104222459A (en) | 2013-12-13 | 2013-12-13 | Making method of flavored dried bergamot pears |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113349350A (en) * | 2020-08-06 | 2021-09-07 | 厦门市金海莱食品科技有限公司 | Alcohol-dispelling and liver-protecting freeze-dried snack and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731411A (en) * | 2008-11-13 | 2010-06-16 | 牛瑞丽 | Method for preparing dried pear |
| RU2482703C1 (en) * | 2011-12-15 | 2013-05-27 | Федеральное Государственное бюджетное образовательное учреждение высшего профессионального образования "Воронежский государственный университет инженерных технологий" ("ВГУИТ") | Pear chips production method |
| CN103156137A (en) * | 2013-04-03 | 2013-06-19 | 河北省农林科学院遗传生理研究所 | Method for manufacturing sulfur-free dried snow pears |
-
2013
- 2013-12-13 CN CN201310695633.4A patent/CN104222459A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731411A (en) * | 2008-11-13 | 2010-06-16 | 牛瑞丽 | Method for preparing dried pear |
| RU2482703C1 (en) * | 2011-12-15 | 2013-05-27 | Федеральное Государственное бюджетное образовательное учреждение высшего профессионального образования "Воронежский государственный университет инженерных технологий" ("ВГУИТ") | Pear chips production method |
| CN103156137A (en) * | 2013-04-03 | 2013-06-19 | 河北省农林科学院遗传生理研究所 | Method for manufacturing sulfur-free dried snow pears |
Non-Patent Citations (1)
| Title |
|---|
| 魏雪生: "《苹果、梨实用加工技术》", 30 March 2010, 天津科技翻译出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113349350A (en) * | 2020-08-06 | 2021-09-07 | 厦门市金海莱食品科技有限公司 | Alcohol-dispelling and liver-protecting freeze-dried snack and preparation method thereof |
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Application publication date: 20141224 |