CN104489226A - Preparation method of finger citron preserved fruit - Google Patents
Preparation method of finger citron preserved fruit Download PDFInfo
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- CN104489226A CN104489226A CN201410752152.7A CN201410752152A CN104489226A CN 104489226 A CN104489226 A CN 104489226A CN 201410752152 A CN201410752152 A CN 201410752152A CN 104489226 A CN104489226 A CN 104489226A
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Abstract
The invention relates to a preparation method of a finger citron preserved fruit. The preparation method comprises the following steps: pickling finger citrons with edible salt to remove bitterness; wrapping the finger citrons with films; and then sun-curing the wrapped finger citrons, wherein during sun-curing, a physiological reaction happens inside the finger citrons, bitter principles in the finger citrons are further removed, and the used amount of sugar during processing of the finger citrons is reduced to ensure that the finger citron preserved fruit is more healthy. After being boiled in material water prepared from licorice, thirteen-spice, salt, plum juice and citric acid, the finger citrons not only are unique in mouthfeel, but also have an effect of improving digestion; by virtue of fermentation and decomposing xylon in the finger citrons by using microbes, the mouthfeel of the finger citrons becomes more slippery; and moreover, by virtue of microbial fermentation during pit storage, the unique fruity flavor of the finger citrons becomes stronger, so that the quality of finger citron fruits is greatly improved.
Description
Technical field
The present invention relates to a kind of Preserved produciton technique, be specifically related to a kind of Buddha's hand preserved fruit process technique.
Background technology
FRUCTUS CITRI SARCODACTYLIS main product will happy cities and towns in height, Deqing Wu Long, Yunfu, the ground such as Yunan, cultivation history is long, for one of Guangdong authentic medicinal herbs " ten large wide medicines ", FRUCTUS CITRI SARCODACTYLIS taste is pungent, bitter, acid, temperature, there is stomach invigorating of regulating the flow of vital energy, vomit the merit of eliminating the phlegm in town, there is treatment fullness and oppression of chest and abdomen, indigestion, cough, the effects such as ruffian is full, long-term edible Buddha's hand preserved fruit is of great advantage to life body health, high pressure is generally all adopted to fill sugared technology at modern Buddha's hand manufacture field, remove to cover by high sugariness the bitter taste that Buddha's hand itself contains, but the effect that this method obtains not is fine, its reason is: high sugariness can cover the natural fragrance of Buddha's hand can allow people feel " greasy " in edible process, the sense of taste of the another mankind has relativity, namely the thing of bearing hardships is gone can to feel than more bitter in the past again having tasted sweet food, so there is larger defect in the method that existing high pressure fills sugar processing Buddha's hand.Containing wooden part in Buddha's hand, residue can be left in the oral cavity in edible process, had a strong impact on the mouth feeling experience of eater, in existing processing technology, Buddha's hand is very of short duration from the time being worked into finished product, cannot solve Buddha's hand fruit and eat the problem that residue in process affects mouthfeel.
Summary of the invention
The object of the invention is to the bitter taste by removing Buddha's hand inside, making Buddha's hand preserved fruit no longer go to cover Buddha's hand bitter taste with the sugar of high concentration, reduce the sugar content of Buddha's hand preserved fruit, reduce wooden moiety content in Buddha's hand, a kind of more healthy Buddha's hand preserved fruit is provided.
To achieve these goals, the invention provides a kind of preparation method of Buddha's hand fruit jelly, comprise lower routine step:
(1) salt is put into the Buddha's hand cleaned up and pickle 6 ~ 12 months, the preliminary bitter taste removed in Buddha's hand, wherein the mass ratio of salt and Buddha's hand is 3:20 ~ 1:2;
(2) by the product of step (1) gained, with shining system after film wrapped 1 ~ 3 month, the bitter taste in Buddha's hand is removed further;
(3) by the product of step (2) gained, pickle 1 ~ 6 month with white sugar, wherein sugar is 3:20 ~ 1:2 with the mass ratio of Buddha's hand;
(4) by the product of step (3) gained, put into after cleaning up concentration be 20 ~ 60% syrup carry out boiling sugar, boiling sugared temperature is 50 ~ 100 DEG C;
(5) add Radix Glycyrrhizae 0.5 ~ 10%, 13 perfume (or spice) 0.1 ~ 2%, edible salt 1 ~ 20%, plum juice 1 ~ 15%, citric acid 0.1 ~ 10% through boiling by the mass percent of formulation water gross mass, make material water;
(6) product of step (4) gained is put into step (5) gained material water to carry out boiling material, boiling material temperature degree is 50 ~ 100 DEG C;
(7) by the product of step (6) gained, put into closed container fermentation half a year more than, Buddha's hand preserved fruit process completes.
Further, described material water adds Radix Glycyrrhizae 0.5 ~ 5%, 13 perfume (or spice) 0.1 ~ 0.8%, edible salt 2 ~ 8%, plum juice 1 ~ 6%, citric acid 0.1 ~ 5% through boiling by the mass percent of formulation water gross mass, makes material water.
Beneficial effect of the present invention: the preparation method that the present invention relates to a kind of Buddha's hand fruit jelly, Buddha's hand is pickled after bitter taste through salt, under the sun, system is shone by after Buddha's hand film wrapped, there is physical and chemical reaction in Buddha's hand inside in this course, eliminate the bitter principle that Buddha's hand contains further, reduce the consumption of the sugar in Buddha's hand processing, make Buddha's hand preserved fruit more healthy; By Buddha's hand Radix Glycyrrhizae, 13 perfume, salt, plum juice, citric acid, not only special taste after being made into material poach system, more has the effect of stomach strengthening and digestion promoting; Utilized the wooden part of microbial decomposition Buddha's hand inside by fermentation, make Buddha's hand mouthfeel more smooth, in addition, Buddha's hand, to store sth. in a cellar the fruital that Buddha's hand can be made exclusive by fermentable in process stronger, improves the quality of Buddha's hand fruit greatly.
Detailed description of the invention
embodiment 1:
A preparation method for Buddha's hand fruit jelly, comprises lower routine step:
(1) 150g salt is put into the 1kg Buddha's hand cleaned up and pickle 6 months, the preliminary bitter taste removed in Buddha's hand;
(2) by the product of step (1) gained, with shining system after film wrapped 1 month, there is physical and chemical reaction in Buddha's hand inside during this period, removes the bitter taste in Buddha's hand further;
(3) by the product of step (2) gained, 1 month is pickled with 150g white sugar;
(4) by the product of step (3) gained, put into after cleaning up mass concentration be 20% syrup carry out boiling sugar, boiling sugared temperature is 50 DEG C;
(5) add water to 1000ml by after Radix Glycyrrhizae 5g, 13 fragrant 1g, edible salt 10g, plum juice 10g, citric acid 1g allotment evenly, then, the preparation of material water is carried out to mixed solution heating;
(6) product of step (4) gained is put into step (5) gained material water to carry out boiling material, boiling material temperature degree is 50 DEG C;
(7) by the product of step (6) gained, put into closed container and ferment half a year, Buddha's hand preserved fruit process completes.
For whether checking product of the present invention reaches the design effect of expection, to edible product of the present invention 200 clients carried out survey, investigation result forms following table after statistics:
| Problem result is added up | Without residue, without bitter taste in soft good to eat, the edible deutostoma of this product | This product has stomach invigorating and opens food effect | This product gives off a strong fragrance, have refreshing and brain nourishing effect |
| Number | 160 | 165 | 162 |
| Proportion (%) | 80.0 | 82.5 | 81 |
embodiment 2:
A preparation method for Buddha's hand fruit jelly, comprises lower routine step:
(1) 500g salt is put into the 1kg Buddha's hand cleaned up and pickle 12 months, the preliminary bitter taste removed in Buddha's hand;
(2) by the product of step (1) gained, with shining system after film wrapped 3 months, there is physical and chemical reaction in Buddha's hand inside during this period, removes the bitter taste in Buddha's hand further;
(3) by the product of step (2) gained, 6 months are pickled with 500g white sugar;
(4) by the product of step (3) gained, put into after cleaning up mass concentration be 60% syrup carry out boiling sugar, boiling sugared temperature is 100 DEG C;
(5) add water to 1000ml by after Radix Glycyrrhizae 100g, 13 fragrant 20g, edible salt 200g, plum juice 150g, citric acid 100g allotment evenly, then, the preparation of material water is carried out to mixed solution heating;
(6) product of step (4) gained is put into step (5) gained material water to carry out boiling material, boiling material temperature degree is 100 DEG C;
(7) by the product of step (6) gained, put into closed container fermentation 1 year, Buddha's hand preserved fruit process completes.
For whether checking product of the present invention reaches the design effect of expection, to edible product of the present invention 200 clients carried out survey, investigation result forms following table after statistics:
| Problem result is added up | Without residue, without bitter taste in soft good to eat, the edible deutostoma of this product | This product has stomach invigorating and opens food effect | This product gives off a strong fragrance, have refreshing and brain nourishing effect |
| Number | 165 | 168 | 168 |
| Proportion (%) | 82.5 | 84.0 | 84.0 |
embodiment 3:
A preparation method for Buddha's hand fruit jelly, comprises lower routine step:
(1) 350g salt is put into the 1kg Buddha's hand cleaned up and pickle 8 months, the preliminary bitter taste removed in Buddha's hand;
(2) by the product of step (1) gained, with shining system after film wrapped 2 months, there is physical and chemical reaction in Buddha's hand inside during this period, removes the bitter taste in Buddha's hand further;
(3) by the product of step (2) gained, 4 months are pickled with 150g white sugar;
(4) by the product of step (3) gained, put into after cleaning up mass concentration be 40% syrup carry out boiling sugar, boiling sugared temperature is 75 DEG C;
(5) add water to 1000ml by after Radix Glycyrrhizae 50g, 13 fragrant 8g, edible salt 20g, plum juice 60g, citric acid 5g allotment evenly, then, the preparation of material water is carried out to mixed solution heating;
(6) product of step (4) gained is put into step (5) gained material water to carry out boiling material, boiling material temperature degree is 75 DEG C;
(7) by the product of step (6) gained, put into closed container fermentation 2 years, Buddha's hand preserved fruit process completes.
For whether checking product of the present invention reaches the design effect of expection, to edible product of the present invention 200 clients carried out survey, investigation result forms following table after statistics:
| Problem result is added up | Without residue, without bitter taste in soft good to eat, the edible deutostoma of this product | This product has stomach invigorating and opens food effect | This product gives off a strong fragrance, have refreshing and brain nourishing effect |
| Number | 170 | 174 | 176 |
| Proportion (%) | 85.0 | 87.0 | 88.0 |
embodiment 4:
A preparation method for Buddha's hand fruit jelly, comprises lower routine step:
(1) 400g salt is put into the 1kg Buddha's hand cleaned up and pickle 10 months, the preliminary bitter taste removed in Buddha's hand;
(2) by the product of step (1) gained, with shining system after film wrapped 2 months, there is physical and chemical reaction in Buddha's hand inside during this period, removes the bitter taste in Buddha's hand further;
(3) by the product of step (2) gained, 5 months are pickled with 150g white sugar;
(4) by the product of step (3) gained, put into after cleaning up mass concentration be 40% syrup carry out boiling sugar, boiling sugared temperature is 80 DEG C;
(5) add water to 1000ml by after Radix Glycyrrhizae 50g, 13 fragrant 8g, edible salt 80g, plum juice 60g, citric acid 50g allotment evenly, then, the preparation of material water is carried out to mixed solution heating;
(6) product of step (4) gained is put into step (5) gained material water to carry out boiling material, boiling material temperature degree is 80 DEG C;
(7) by the product of step (6) gained, put into closed container fermentation 5 years, Buddha's hand preserved fruit process completes.
For whether checking product of the present invention reaches the design effect of expection, to edible product of the present invention 200 clients carried out survey, investigation result forms following table after statistics:
| Problem result is added up | Without residue, without bitter taste in soft good to eat, the edible deutostoma of this product | This product has stomach invigorating and opens food effect | This product gives off a strong fragrance, have refreshing and brain nourishing effect |
| Number | 182 | 186 | 189 |
| Proportion (%) | 91.0 | 93.0 | 94.5 |
embodiment 5:
A preparation method for Buddha's hand fruit jelly, comprises lower routine step:
(1) 450g salt is put into the 1kg Buddha's hand cleaned up and pickle 11 months, the preliminary bitter taste removed in Buddha's hand;
(2) by the product of step (1) gained, with shining system after film wrapped 2 months, there is physical and chemical reaction in Buddha's hand inside during this period, removes the bitter taste in Buddha's hand further;
(3) by the product of step (2) gained, 2 months are pickled with 150g white sugar;
(4) by the product of step (3) gained, put into after cleaning up mass concentration be 40% syrup carry out boiling sugar, boiling sugared temperature is 85 DEG C;
(5) add water to 1000ml by after Radix Glycyrrhizae 25g, 13 fragrant 5g, edible salt 50g, plum juice 40g, citric acid 25g allotment evenly, then, the preparation of material water is carried out to mixed solution heating;
(6) product of step (4) gained is put into step (5) gained material water to carry out boiling material, boiling material temperature degree is 85 DEG C;
(7) by the product of step (6) gained, put into closed container fermentation 10 years, Buddha's hand preserved fruit process completes.
For whether checking product of the present invention reaches the design effect of expection, to edible product of the present invention 200 clients carried out survey, investigation result forms following table after statistics:
| Problem result is added up | Without residue, without bitter taste in soft good to eat, the edible deutostoma of this product | This product has stomach invigorating and opens food effect | This product gives off a strong fragrance, have refreshing and brain nourishing effect |
| Number | 192 | 195 | 195 |
| Proportion (%) | 96.0 | 97.5 | 97.5 |
From above each table statistics: in soft good to eat, the edible deutostoma of product of the present invention, residue is less without bitter taste, there is dietotherapy effect that food is opened in stomach invigorating, give off a strong fragrance, there is refreshing and brain nourishing effect, and above effect can progressively promote along with the prolongation of sealed fermenting time, the product of the present invention storing more than 10 years has the use mouthfeel of just melt in the mouth.
Above-described embodiment is only preferred embodiment of the present invention, not limits the scope of the invention with this, therefore: all equivalent transformations done with principle of the present invention, all should be covered by within protection scope of the present invention.
Claims (2)
1. a preparation method for Buddha's hand fruit jelly, comprises lower routine step:
(1) pickle the Buddha's hand that cleans up 6 ~ 12 months with salt, wherein the mass ratio of salt and Buddha's hand is 3:20 ~ 1:2;
(2) by the product of step (1) gained, with shining system after film wrapped 1 ~ 3 month;
(3) by the product of step (2) gained, pickle 1 ~ 6 month with white sugar, wherein sugar is 3:20 ~ 1:2 with the mass ratio of Buddha's hand;
(4) by the product of step (3) gained, put into after cleaning up mass concentration be 20 ~ 60% syrup carry out boiling sugar, boiling sugared temperature is 50 ~ 100 DEG C;
(5) add Radix Glycyrrhizae 0.5 ~ 10%, 13 perfume (or spice) 0.1 ~ 2%, edible salt 1 ~ 20%, plum juice 1 ~ 15%, citric acid 0.1 ~ 10% through boiling by the mass percent of formulation water gross mass, make material water;
(6) product of step (4) gained is put into step (5) gained material water to carry out boiling material, boiling material temperature degree is 50 ~ 100 DEG C;
(7) by the product of step (6) gained, put into closed container fermentation half a year more than, obtain Buddha's hand fruit jelly.
2. the preparation method of Buddha's hand fruit jelly according to claim 1, it is characterized in that: described material water adds Radix Glycyrrhizae 0.5 ~ 5%, 13 perfume (or spice) 0.1 ~ 0.8%, edible salt 2 ~ 8%, plum juice 1 ~ 6%, citric acid 0.1 ~ 5% through boiling by the mass percent of formulation water gross mass, makes material water.
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Cited By (6)
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| CN106071491A (en) * | 2016-06-30 | 2016-11-09 | 李兴彪 | A kind of Fructus Citri Sarcodactylis beverage and preparation method thereof |
| CN106962849A (en) * | 2017-03-28 | 2017-07-21 | 三门县职业中等专业学校 | A kind of preparation method of hotel's appetizer |
| CN107712240A (en) * | 2017-10-30 | 2018-02-23 | 广东老香黄药业科技有限公司 | A kind of old fragrant yellow fruit jelly and preparation method thereof |
| CN108174964A (en) * | 2017-12-31 | 2018-06-19 | 安徽徽风生态农业开发有限公司 | A kind of preparation method of bitter melon preserved fruit |
| CN109105612A (en) * | 2018-08-09 | 2019-01-01 | 广东济公保健食品有限公司 | A kind of preparation method of fingered citron fruit jelly |
| CN114431327A (en) * | 2022-01-06 | 2022-05-06 | 浙江金手宝生物医药科技有限公司 | Preparation method of fingered citron fruit cake |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071491A (en) * | 2016-06-30 | 2016-11-09 | 李兴彪 | A kind of Fructus Citri Sarcodactylis beverage and preparation method thereof |
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| CN107712240A (en) * | 2017-10-30 | 2018-02-23 | 广东老香黄药业科技有限公司 | A kind of old fragrant yellow fruit jelly and preparation method thereof |
| CN108174964A (en) * | 2017-12-31 | 2018-06-19 | 安徽徽风生态农业开发有限公司 | A kind of preparation method of bitter melon preserved fruit |
| CN109105612A (en) * | 2018-08-09 | 2019-01-01 | 广东济公保健食品有限公司 | A kind of preparation method of fingered citron fruit jelly |
| CN114431327A (en) * | 2022-01-06 | 2022-05-06 | 浙江金手宝生物医药科技有限公司 | Preparation method of fingered citron fruit cake |
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