CN104397305A - Method for processing candied jujubes by utilizing ginger juice and brown sugar - Google Patents

Abstract

The invention discloses a method for processing candied jujubes by utilizing ginger juice and brown sugar. The method comprises the following steps: (1) selecting and cleaning jujubes; (2) scratching peels of the jujubes after cleaning; (3) carrying out precooking and colorizing; (4) boiling the colorized jujubes with sugar; (5) immersing the jujubes in the sugar and carrying out cooking again; (6) boiling down: putting the cooked jujubes and syrup into plates for about 45-minute immersion after the secondary cooking, stirring the mixture every 15 min, and finally filtering out the syrup for baking; (7) drying the jujube fruits; (8) packaging the dried jujube fruits. The candied jujubes processed by utilizing the ginger juice and the brown sugar are complete in fruit shape, plump, translucent, pliable and tough in texture, un-sticky and free of crystallization, and have the aroma of jujubes. Meanwhile, the candied jujubes completely absorb the faint scent and nutrition ingredients of the ginger juice, thereby having the faint scent of the ginger juice. The candied jujubes slightly have the sweet taste of the brown sugar and the aroma of the ginger juice, strongly have the sweet taste of the candied jujubes, are sweet, sour and savory, and are excellent in all the aspects of shape, color and taste, thereby being relatively attractive and highly popular with the public.

Description

A kind of processing method of ginger juice brown sugar candied date

Technical field

The present invention relates to field of food, particularly relate to a kind of processing method of ginger juice brown sugar candied date.

Background technology

Ginger has inducing sweat and dispelling exogenous evils, warming middle energizer to arrest vomiting, warm lung cough-relieving, effect of removing toxic substances and the effect having heatstroke prevention, lower the temperature, refresh oneself, and research shows that it also has anti-oxidant antineoplastic function.

Brown sugar taste warm in nature is sweet, enters spleen, there is tonifying middle-Jiao and Qi, slow in, helping digestion, stomach function is warmed up in invigorating the spleen, relieves the pain in addition, effectiveness that promoting circulation of blood, Huoxue San " are cold.

It is vitamin C that the fruit of jujube is rich in abundant; be rich in calcium and iron in jujube, they play an important role to preventing and treating osteoporosis product anaemia, and the elderly's climacteric often understands osteoporosis; easily there is anaemia in the teenager on peak and the women of growing, is edible good merchantable brand.

Through the brewed green plum of ginger juice by being the high preserved fruit product of a kind of unique flavor, nutrition, there is the preserved fruit product of higher commodity value and economic benefit and also not occurring ginger juice brown sugar candied date on the market.

Summary of the invention

For the technical problem of above-mentioned existence, the object of the invention is: the processing method proposing a kind of ginger juice brown sugar candied date.

Technical solution of the present invention is achieved in that a kind of processing method of ginger juice brown sugar candied date, comprises following steps:

1), select materials, clean: first-selection is selected and selected that fruit is large, plump loose, the kind that fruit stone is little of pulp, and jujube fruit color and luster is gathered when turning Bai Erwei and reddening and is advisable;

2), skin is drawn in cleaning: after the selected classification cleaning of the jujube fruit after adopting, with drawing skin device or being divided into many microgrooves by vertical for jujube fruit by hand, with row pin or machine respectively by the jujube of different stage size fruit joint-cutting, each jujube fruit joint-cutting 60-100 bar, the degree of depth is about 1/2 of pulp, joint-cutting is too dark, and easily rotten time candy, too shallow, sugar not easily permeates.Clear water rinsing 2-3 time is used immediately after joint-cutting;

3), precook, paint: employing is boiled, cooled the method hocketed, precook and add leaf chlorine element copper sodium in liquid and cooling water and paint, liquid of first precooking boils, and then adds jujube fruit, wherein, really: the weight ratio of liquid is 1:1, boil 5-10 minute, take out, put in cold water and cool, so repeat twice again, soften as degree to the jujube fruit whole body;

4), candy: appropriate ginger juice, concentration are the brown sugar liquid syrup of 50%, pour in jacketed pan, fully mix, heating, and after boiling, cooling drops into jujube fruit, add 30% brown sugar syrup and are as the criterion to flood jujube fruit, heat micro-20-30 minute that boils by jujube weight; Sugaring or syrup are to syrup concentration 40% again, micro-20-30 minute that boils; Sugaring or syrup to 50% again, micro-20-30 minute that boils; Sugaring or syrup to 60% again, micro-20-30 minute that boils; Sugaring to 70% again, micro-20-30 minute that boils, stops heating;

5), sugaring, twice-cooked stir-frying: boil rear jujube fruit and pour in container together with chaff slurry, dipping, makes sugar fully infiltrate, and after 12-24 hour, then it is refunded in pot in the lump and heats; Meanwhile, syrup concentration is adjusted to about 70%, micro-ly boils about 10 minutes, when syrup temp reaches 105-106 DEG C, stop heating;

6), receive pot: after twice-cooked stir-frying, contain in jujube dish by jujube fruit and syrup, flood about 45 minutes, stirred 1 time every 15 minutes, last elimination syrup, toasts;

7), dry: jujube fruit is put in baking tray, dry in drying room, first temperature is controlled to dry 24 hours at 50-60 DEG C, improve temperature to 70 DEG C again and be dried to dry tack free, now, the water content 18%-20% of jujube, then cleans the syrup in each fruit face, then dries surface moisture with 70-80 DEG C of damp and hot towel;

8), packaging: with plastic bag packaging, reinstall in carton, be finished product, the finished product of packaging should leave drying in, cools, the indoor of lucifuge.

Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:

The candied date of the processing method production of ginger juice brown sugar candied date of the present invention, fruit shape is complete, full, translucent, quality is pliable and tough, does not touch with one's hand, non-crystallizable, has jujube fragrance.The delicate fragrance of abundant absorption ginger juice and nutritional labeling, thus make candied date also be provided with the delicate fragrance of ginger juice.Dense sweet in the fragrance of sweet and ginger juice of micro-band brown sugar, sweet, sour, fragrant, possess, shape, look, taste are all good, very tempting.It is the mouthfeel that masses like.

Detailed description of the invention

A kind of ginger juice brown sugar candied date of the present invention, comprise fresh jujube, ginger juice, brown sugar, leaf chlorine element copper sodium, all the other are water.

The processing method of described ginger juice brown sugar candied date, comprises following steps:

1), select materials, clean: first-selection is selected and selected that fruit is large, plump loose, the kind that fruit stone is little of pulp, and jujube fruit color and luster is gathered when turning Bai Erwei and reddening and is advisable;

2), skin is drawn in cleaning: after the selected classification cleaning of the jujube fruit after adopting, with drawing skin device or being divided into many microgrooves by vertical for jujube fruit by hand, with row pin or machine respectively by the jujube of different stage size fruit joint-cutting, each jujube fruit joint-cutting 60-100 bar, the degree of depth is about 1/2 of pulp, joint-cutting is too dark, and easily rotten time candy, too shallow, sugar not easily permeates.Clear water rinsing 2-3 time is used immediately after joint-cutting;

3), precook, paint: employing is boiled, cooled the method hocketed, precook and add leaf chlorine element copper sodium in liquid and cooling water and paint, liquid of first precooking boils, and then adds jujube fruit, wherein, really: the weight ratio of liquid is 1:1, boil 5-10 minute, take out, put in cold water and cool, so repeat twice again, soften as degree to the jujube fruit whole body;

4), candy: appropriate ginger juice, concentration are the brown sugar liquid syrup of 50%, pour in jacketed pan, fully mix, heating, and after boiling, cooling drops into jujube fruit, add 30% brown sugar syrup and are as the criterion to flood jujube fruit, heat micro-20-30 minute that boils by jujube weight; Sugaring or syrup are to syrup concentration 40% again, micro-20-30 minute that boils; Sugaring or syrup to 50% again, micro-20-30 minute that boils; Sugaring or syrup to 60% again, micro-20-30 minute that boils; Sugaring to 70% again, micro-20-30 minute that boils, stops heating;

5), sugaring, twice-cooked stir-frying: boil rear jujube fruit and pour in container together with chaff slurry, dipping, makes sugar fully infiltrate, and after 12-24 hour, then it is refunded in pot in the lump and heats; Meanwhile, syrup concentration is adjusted to about 70%, micro-ly boils about 10 minutes, when syrup temp reaches 105-106 DEG C, stop heating;

6), receive pot: after twice-cooked stir-frying, contain in jujube dish by jujube fruit and syrup, flood about 45 minutes, stirred 1 time every 15 minutes, last elimination syrup, toasts;

7), dry: jujube fruit is put in baking tray, dry in drying room, first temperature is controlled to dry 24 hours at 50-60 DEG C, improve temperature to 70 DEG C again and be dried to dry tack free, now, the water content 18%-20% of jujube, then cleans the syrup in each fruit face, then dries surface moisture with 70-80 DEG C of damp and hot towel;

8), packaging: with plastic bag packaging, reinstall in carton, be finished product, the finished product of packaging should leave drying in, cools, the indoor of lucifuge.

Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:

The candied date of the processing method production of ginger juice brown sugar candied date of the present invention, fruit shape is complete, full, translucent, quality is pliable and tough, does not touch with one's hand, non-crystallizable, has jujube fragrance.The delicate fragrance of abundant absorption ginger juice and nutritional labeling, thus make candied date also be provided with the delicate fragrance of ginger juice.Dense sweet in the fragrance of sweet and ginger juice of micro-band brown sugar, sweet, sour, fragrant, possess, shape, look, taste are all good, very tempting.It is the mouthfeel that masses like.

Above-described embodiment is only for illustrating technical conceive of the present invention and feature; its object is to person skilled in the art can be understood content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed in protection scope of the present invention.

Claims (1)

1. a processing method for ginger juice brown sugar candied date, comprises following steps:

1), select materials, clean: first-selection is selected and selected that fruit is large, plump loose, the kind that fruit stone is little of pulp, and jujube fruit color and luster is gathered when turning Bai Erwei and reddening and is advisable;

2), skin is drawn in cleaning: after the selected classification cleaning of the jujube fruit after adopting, with drawing skin device or being divided into many microgrooves by vertical for jujube fruit by hand, with row pin or machine respectively by the jujube of different stage size fruit joint-cutting, each jujube fruit joint-cutting 60-100 bar, the degree of depth is about 1/2 of pulp, and joint-cutting is too dark, easily rotten time candy, too shallow, sugar not easily permeates, and uses clear water rinsing 2-3 time after joint-cutting immediately;

3), precook, paint: employing is boiled, cooled the method hocketed, precook and add leaf chlorine element copper sodium in liquid and cooling water and paint, liquid of first precooking boils, and then adds jujube fruit, wherein, really: the weight ratio of liquid is 1:1, boil 5-10 minute, take out, put in cold water and cool, so repeat twice again, soften as degree to the jujube fruit whole body;

4), candy: appropriate ginger juice, concentration are the brown sugar liquid syrup of 50%, pour in jacketed pan, fully mix, heating, and after boiling, cooling drops into jujube fruit, add 30% brown sugar syrup and are as the criterion to flood jujube fruit, heat micro-20-30 minute that boils by jujube weight; Sugaring or syrup are to syrup concentration 40% again, micro-20-30 minute that boils; Sugaring or syrup to 50% again, micro-20-30 minute that boils; Sugaring or syrup to 60% again, micro-20-30 minute that boils; Sugaring to 70% again, micro-20-30 minute that boils, stops heating;

5), sugaring, twice-cooked stir-frying: boil rear jujube fruit and pour in container together with chaff slurry, dipping, makes sugar fully infiltrate, and after 12-24 hour, then it is refunded in pot in the lump and heats; Meanwhile, syrup concentration is adjusted to about 70%, micro-ly boils about 10 minutes, when syrup temp reaches 105-106 DEG C, stop heating;

6), receive pot: after twice-cooked stir-frying, contain in jujube dish by jujube fruit and syrup, flood about 45 minutes, stirred 1 time every 15 minutes, last elimination syrup, toasts;

7), dry: jujube fruit is put in baking tray, dry in drying room, first temperature is controlled to dry 24 hours at 50-60 DEG C, improve temperature to 70 DEG C again and be dried to dry tack free, now, the water content 18%-20% of jujube, then cleans the syrup in each fruit face, then dries surface moisture with 70-80 DEG C of damp and hot towel;

8), packaging: with plastic bag packaging, reinstall in carton, be finished product, the finished product of packaging should leave drying in, cools, the indoor of lucifuge.