CN104336544A - Wampee and ginger preserved fruit, and preparation method thereof - Google Patents

Wampee and ginger preserved fruit, and preparation method thereof Download PDF

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Publication number
CN104336544A
CN104336544A CN201310328982.2A CN201310328982A CN104336544A CN 104336544 A CN104336544 A CN 104336544A CN 201310328982 A CN201310328982 A CN 201310328982A CN 104336544 A CN104336544 A CN 104336544A
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CN
China
Prior art keywords
ginger
calusena lansium
parts
fruit jelly
wampee
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Pending
Application number
CN201310328982.2A
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Chinese (zh)
Inventor
李桥华
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李桥华
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Priority to CN201310328982.2A priority Critical patent/CN104336544A/en
Publication of CN104336544A publication Critical patent/CN104336544A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to the field of food processing, and especially relates to a wampee ginger preserved fruit and a preparation method thereof. The wampee and ginger preserved fruit is composed of the following raw materials: 20 parts of wampee, 10 parts of a semi-finished ginger product, 0.5 parts of 54% ABV distillate spirit, 2 parts of white sugar, 2 parts of salt, and 1 part of licorice powder. The invention also provides the preparation method of the wampee and ginger preserved fruit. The preserved fruit prepared with the technical scheme provided by the invention integrates functions of wampee and ginger, and has body-fluid-promoting, thirst-quenching, stomach-invigorating, and digestion-promoting effects. The preserved fruit has a crispy texture, a wampee aroma, and a ginger aroma. The preserved fruit has a sweet, sour, and salty flavor.

Description

A kind of Calusena lansium ginger fruit jelly and preparation method thereof
Technical field
The present invention relates to food processing field, particularly relate to a kind of Calusena lansium ginger fruit jelly and preparation method thereof.
Background technology
The cool goods of Radix Glycyrrhizae that fruit jelly is is primary raw material with various fresh fruit, through pickling, rinsing, boiling, adds or does not add food additives and other auxiliary materials, and manages through shining dryings such as (bakings) dry state or half dry state goods that process outward.
Calusena lansium, as the term suggests, there is yellow skin, also by the title outermost layer of skin, oily plum, cock skin fruit, yellow light, yellow batch, yellow pellet, king's jar.Originate in south China, in China's history of more than 1,500 year.Calusena lansium is one of tropical fruit (tree) of liking of the masses, and have higher nutritive value, purposes widely, is the local product fruits in Hainan.Fruit is rich in sugar, organic acid, pectin, vitamin C, volatile oil, glycosides displayed etc.Calusena lansium also has higher medical value, and root, leaf, fruit and seed etc. all can be used as medicine, and have the effects such as food digesting stomach fortifying, regulating qi-flowing for strengthening spleen, promoting qi circulation and relieving pain, and what custom had " hungry food lichee, Calusena lansium of being satiated with food " says.Pericarp can disappear wind swell, go infantile malnutrition due to digestive disturbances or intestinalparasites; Seed can control hernia, centipde-bite and children's's head sore.Radical Injury in Wampee Seeds is rich in oil content, and oil yield, up to 42%, is excellent lubricant.Calusena lansium is as a kind of fruit of high-quality, and its fruit, except eating raw, still can be processed into jelly, jam, preserved fruit, fruitcake and cold drink etc. or salt marsh, sugaring.So, the title of " treasured in fruit " is have Calusena lansium among the people.
Ginger (Lv Jiang), Zingiber ginger, also claims " ginger "; Have yellow green flower and the rhizome of irritant fragrance.Rhizome fresh goods or dry product can as flavouring.Ginger is through concocting one of the medicinal material as Chinese medicine.Ginger has clearing heat and detoxicating effect, is that one of seasoning matter is commonly used in daily culinary art.Ginger has the effect of detoxicating, killing bacteria, gingerol in ginger enters in body, a kind of anti-oxidant enzyme can be produced, it has the very strong ability tackling oxygen radical, also more much better than than vitamin E, and ginger can stimulate gastric mucosa, cause vasomotor center and orthosympathetic reflex excitation, stimulate circulation, rouse oneself stomach function, reach stomach invigorating, pain relieving, sweating, antipyretic effect.Ginger can also strengthen the secretion of gastric juice and the wriggling of intestines wall, thus helps digest; Zingiberene in ginger, zingiberone also have obvious anti-nausea effect.
Summary of the invention
The object of the present invention is to provide a kind of Calusena lansium ginger fruit jelly.
Another object of the present invention is the preparation method providing a kind of Calusena lansium ginger fruit jelly.
Order of the present invention is realized by following case:
Calusena lansium ginger fruit jelly of the present invention, is made up of following raw materials by weight: Calusena lansium 20 parts, semi-finished product ginger embryo 10 parts, 54 degree of white wine 0.5 part, white sugar 2 parts, salt 2 parts, licorice powder 1 part.
The preparation method of Calusena lansium ginger fruit jelly is as follows:
(1) clausenae Lansium Feedstock treating, selects fresh full wampee fruit, cleans up, remove seed.
(2) semi-finished product ginger embryo process.Desalination: immersion, soaks with volume clear water, removes most of saline taste, remaining minute quantity salt, about saliferous 1 ~ 2%; Smoke: after soaking water, semi-finished product contain a large amount of moisture content, need through smoking leather hard.
(3) smash to pieces, the Calusena lansium handled well is put into bruisher together with ginger embryo and various batching, smashs to pieces, mix.
(4) pickled.
(5) dry: pickled good Calusena lansium fruit jelly to be taken out from fermentation tank, puts into drying room and toast, treat that in Calusena lansium fruit jelly, moisture 18 ~ 20wt% can take out.
(6) pack.
Preferably, pickled condition is: the pickled 30 ~ 40h of normal temperature sealing.
Preferably, the baking temperature of drying room remains between 55 ~ 60 DEG C.
Therefore the technical scheme of the application embodiment of the present invention, has following beneficial effect: Calusena lansium ginger fruit jelly of the present invention, combine effect of Calusena lansium and ginger, have and promote the production of body fluid to quench thirst, stomach strengthening and digestion promoting, mouthfeel is sharp and clear, the fragrance of tool Calusena lansium fragrance and ginger, Yi Jitian, acid, salty common local flavor.
Detailed description of the invention
Describe the present invention in detail below in conjunction with specific embodiment, be used for explaining the present invention in this illustrative examples of the present invention and explanation, but not as a limitation of the invention.
Accurately take Calusena lansium 20Kg, semi-finished product ginger embryo 10Kg, 54 degree of white wine 0.5Kg, white sugar 2Kg, salt 2Kg, licorice powder 1Kg.
The preparation method of Calusena lansium ginger fruit jelly is as follows:
(1) Feedstock treating, selects the fresh full wampee fruit of 20Kg, cleans up, remove seed.
(2) 10Kg semi-finished product ginger embryo process.Desalination: immersion, soak with volume clear water, remove most of saline taste, remaining minute quantity salt, about saliferous 1 ~ 2%; Smoke: after soaking water, semi-finished product contain a large amount of moisture content, need through smoking leather hard.
(3) smash to pieces, by the 20Kg Calusena lansium handled well and 10Kg ginger embryo and 54 degree of white wine 0.5Kg, white sugar 2Kg, salt 2Kg, licorice powder 1Kg puts into bruisher together, smashs to pieces, mixes.
(4) pickled, the material mixed in step 3 is put into fermentation tank, normal temperature sealing and fermenting 30 ~ 40 hours.
(5) dry: pickled good Calusena lansium fruit jelly to be taken out from fermentation tank, puts into drying room and toast, treat that in Calusena lansium fruit jelly, moisture 18 ~ 20wt% can take out.
(6) pack.
The Calusena lansium ginger fruit jelly made by this method, combines effect of Calusena lansium and ginger, and the taste of existing Calusena lansium of tasting has again the taste of ginger, and multiple local flavor, mouthfeel is fairly good.
Above the technical scheme that the embodiment of the present invention provides is described in detail, apply specific case herein to set forth the principle of the embodiment of the present invention and embodiment, the explanation of above embodiment is only applicable to the principle helping to understand the embodiment of the present invention; Meanwhile, for one of ordinary skill in the art, according to the embodiment of the present invention, detailed description of the invention and range of application all will change, and in sum, this description should not be construed as limitation of the present invention.

Claims (5)

1. a Calusena lansium ginger fruit jelly, is characterized in that, it is made up of following raw materials by weight: Calusena lansium 20 parts, semi-finished product ginger embryo 10 parts, 54 degree of white wine 0.5 part, white sugar 2 parts, salt 2 parts, licorice powder 1 part.
2. prepare the method for Calusena lansium ginger fruit jelly according to claim 1, it is characterized in that the method comprises and be made up of following steps:
(1) clausenae Lansium supplied materials process.
(2) semi-finished product ginger embryo process: desalination, smokes.
(3) smash to pieces, the Calusena lansium handled well is put into bruisher together with ginger embryo and various batching, smashs to pieces, mix.
(4) pickled.
(5) dry: pickled good Calusena lansium fruit jelly to be taken out from fermentation tank, puts into drying room and toast, treat that in Calusena lansium fruit jelly, moisture 18 ~ 20wt% can take out.
(6) pack.
3. the preparation method of Calusena lansium ginger fruit jelly according to claim 2, it is characterized in that: the desalting processing described in step 2 is: immersion, soak with volume clear water, remove most of saline taste, remaining minute quantity salt, about saliferous 1 ~ 2%, described smoke for: after soaking water, semi-finished product contain a large amount of moisture content, need through smoking leather hard.
4. the preparation method of Calusena lansium ginger fruit jelly according to claim 2, is characterized in that: the pickled condition described in step 4 is: the pickled 30 ~ 40h of normal temperature sealing.
5. the preparation method of Calusena lansium ginger fruit jelly according to claim 2, is characterized in that: described in step 5, the temperature of baking is 55 ~ 60 degree.
CN201310328982.2A 2013-07-31 2013-07-31 Wampee and ginger preserved fruit, and preparation method thereof Pending CN104336544A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310328982.2A CN104336544A (en) 2013-07-31 2013-07-31 Wampee and ginger preserved fruit, and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310328982.2A CN104336544A (en) 2013-07-31 2013-07-31 Wampee and ginger preserved fruit, and preparation method thereof

Publications (1)

Publication Number Publication Date
CN104336544A true CN104336544A (en) 2015-02-11

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107455543A (en) * 2017-08-29 2017-12-12 杨宇 A kind of longan prune fruit jelly and preparation method thereof
CN107494874A (en) * 2017-08-29 2017-12-22 杨宇 A kind of ginger splices fruit jelly and preparation method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1568825A (en) * 2004-04-30 2005-01-26 何名廉 Warmpee juice and production method thereof
CN102894298A (en) * 2011-07-26 2013-01-30 南通金土地绿色食品有限公司 Spirit preserved wild jujube and its processing method

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1568825A (en) * 2004-04-30 2005-01-26 何名廉 Warmpee juice and production method thereof
CN102894298A (en) * 2011-07-26 2013-01-30 南通金土地绿色食品有限公司 Spirit preserved wild jujube and its processing method

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
衷明华: "《大学化学研究性学习:韩山示范学院化学系本科生成果集》", 30 June 2011, 暨南大学出版社 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107455543A (en) * 2017-08-29 2017-12-12 杨宇 A kind of longan prune fruit jelly and preparation method thereof
CN107494874A (en) * 2017-08-29 2017-12-22 杨宇 A kind of ginger splices fruit jelly and preparation method thereof

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Application publication date: 20150211