CN104509804A - Making method for clove green plum water chestnut - Google Patents
Making method for clove green plum water chestnut Download PDFInfo
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- CN104509804A CN104509804A CN201410747108.7A CN201410747108A CN104509804A CN 104509804 A CN104509804 A CN 104509804A CN 201410747108 A CN201410747108 A CN 201410747108A CN 104509804 A CN104509804 A CN 104509804A
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- water chestnut
- water
- sugaring
- juice
- clove
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- 235000003283 Pachira macrocarpa Nutrition 0.000 title claims abstract description 42
- 235000014364 Trapa natans Nutrition 0.000 title claims abstract description 42
- 235000009165 saligot Nutrition 0.000 title claims abstract description 42
- 244000223014 Syzygium aromaticum Species 0.000 title claims abstract description 18
- 235000016639 Syzygium aromaticum Nutrition 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 6
- 240000001085 Trapa natans Species 0.000 title description 4
- 241001083492 Trapa Species 0.000 claims abstract description 38
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 5
- 239000008103 glucose Substances 0.000 claims abstract description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 5
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 5
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000009923 sugaring Methods 0.000 claims description 14
- 229920000573 polyethylene Polymers 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 6
- 239000000779 smoke Substances 0.000 claims description 6
- 235000020429 malt syrup Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 4
- 239000004698 Polyethylene Substances 0.000 claims description 4
- 229940037003 alum Drugs 0.000 claims description 4
- 235000007215 black sesame Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 210000002615 epidermis Anatomy 0.000 claims description 4
- 230000003203 everyday effect Effects 0.000 claims description 4
- 239000013505 freshwater Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- -1 polyethylene Polymers 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 239000000047 product Substances 0.000 abstract description 4
- 239000000835 fiber Substances 0.000 abstract description 3
- 239000012530 fluid Substances 0.000 abstract description 3
- 206010022000 influenza Diseases 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000002265 prevention Effects 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 235000020357 syrup Nutrition 0.000 abstract description 2
- 239000006188 syrup Substances 0.000 abstract description 2
- 235000019614 sour taste Nutrition 0.000 abstract 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract 1
- 208000006400 Arbovirus Encephalitis Diseases 0.000 abstract 1
- 206010052369 Encephalitis lethargica Diseases 0.000 abstract 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 235000003434 Sesamum indicum Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 201000002498 viral encephalitis Diseases 0.000 abstract 1
- 201000009906 Meningitis Diseases 0.000 description 4
- 241001070941 Castanea Species 0.000 description 3
- 235000014036 Castanea Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000202829 Eleocharis Species 0.000 description 2
- 244000103152 Eleocharis tuberosa Species 0.000 description 2
- 235000014309 Eleocharis tuberosa Nutrition 0.000 description 2
- 241001126309 Fasciolopsis Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000003443 antiviral agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000011116 calcium hydroxide Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000002657 fibrous material Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 230000024241 parasitism Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 241000712461 unidentified influenza virus Species 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Belonging to the field of food processing, the invention discloses a making method for clove green plum water chestnut. The method is characterized in that: 50kg of fresh and tender water chestnut, 15kg of green plum juice, 25kg of glucose, 800g of maltose syrup, 2kg of clove powder, 20g of potassium sorbate, and 200g of sesame powder are adopted as the raw materials, and the processing procedure includes: raw material treatment, sugar preserving, baking and packaging. The product of the invention is semitransparent, has aromatic flavor, crisp and tender flesh, palatable sweet and sour taste, and has the unique flavor of water chestnut and the sour and sweet taste of plum juice. The product is rich in protein, fiber and other nutrients, is easy be absorbed by human body, has very good intestinal cleaning function, can clear heat and promote fluid generation, also supplements nutrition, and can be used for prevention of epidemic encephalitis and influenza. Being convenient to eat and easy to operate, the clove green plum water chestnut is a healthy green food having both delicious taste and nutrition.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to the preparation method of a kind of cloves green plum water chestnut.
Background technology
Water chestnut is that Cyperaceae Eleocharis is a kind of.Cyperaceae Eleocharis shallow water perennial root draft, does vegetables with bulb and eats.Ancient title an ancient name for water chestnut (an ancient name for water chestnut), is commonly called as water chestnut, also known as ground chestnut, because its shape is as water chestnut, gains the name again as chestnut.Claim its water chestnut, only refer to its appearance; Say that it is as chestnut, is not only shape, nature and flavor, composition, function are all similar to chestnut, again because it is result in mud, so there is the title of ground chestnut.Subterranean stem is oblate, and surface is in dark brown, and meat is white, edible.
The effect of water chestnut: water chestnut mouthfeel is sweet crisp, nutritious, containing protein, fat, crude fibre, carrotene, Cobastab, vitamin C, iron, calcium and carbohydrate.Its fiber is spherical, easily adsorbs foreign material, has and well clear up function of intestinal canal.Be easier to the spring occurred in measles, epidemic meningitis, water chestnut is good diseases prevention food.Water chestnut is cold food, has the good effects of clearing heat-fire, both can clearing heat and promoting fluid, can supplement the nutrients again, should be used for the patient that has a fever.Water chestnut also can suppress epidemic meningitis, influenza virus containing a kind of antiviral substance, can be used for the propagation preventing epidemic meningitis and influenza.
The eye of water chestnut and outer flesh side can parasitic fasciolopsis, eat something rare and fasciolopsis can be caused to enter enteron aisle parasitism, cause enteron aisle ulcer, for being processed into the comprehensive utilization that cloves green plum water chestnut can realize water chestnut, being convenient to store, improving its economic worth and nutritive value.
Summary of the invention
The object of the invention is the problem solving water chestnut safe edible, the preparation method of a kind of cloves green plum water chestnut is provided.
The present invention solves the technical scheme that its technical problem takes:
The preparation method of a kind of cloves green plum water chestnut, it is characterized in that: adopt fresh and tender water chestnut 50 ㎏, dark-plum juice 15 ㎏, glucose 25 ㎏, malt syrup 800g, cloves powder 2 ㎏, potassium sorbate 20g, black sesame powder 200g is raw material, and its processing process is Feedstock treating → sugaring → smoke → pack, and concrete operation step is:
(1) Feedstock treating: choose the fresh water chestnut that meat is tender and crisp, cleans, removes epidermis, be cut into uniform bulk with skinning machine, add refined salt and mix and stir 35 minutes, then drop in the clear water containing 0.2% alum, soak after 3-5 hour, in input boiling water, blanching 15 minutes, drains away the water, and prepares sugaring;
(2) sugaring: get glucose 25 ㎏, malt syrup 800g, adds clear water 20 ㎏, dark-plum juice 15 ㎏, after stirring and dissolving, adds cloves powder 2 ㎏, black sesame powder 200g, potassium sorbate 20g, and after Homogeneous phase mixing, add water chestnut dipping 8-20 days, every day turns 1-2 time;
(3) smoke: water chestnut good for sugaring is moved into drip pan and scatters, deliver to 68 DEG C of drying rooms and dry dry tack free, then flood with remaining juice, till repeatedly having adsorbed juice, being finally dried to water content is 8-12%, packaging after cooling;
(4) pack: make 100g sealed vacuum inner wrapping with Polythene Bag, polyethylene box made by every 5 parcels, sealing trade mark packaging.
Beneficial effect: product of the present invention is translucent, aromatic flavour, and meat is tender and crisp, sweet and sour palatability, has the local flavor of water chestnut uniqueness and the sour-sweet of plum juice.This product is rich in the multiple nutrients such as protein, fiber material, is easily absorbed by the body, and have good enteron aisle clearing function, both clearing heat and promoting fluid, supplement the nutrients again, also can be used for prevention epidemic meningitis and influenza.Instant, simple to operate, be the healthy pollution-free food that a kind of delicious food and nutrition are had both.
detailed description of the invention
Embodiment 1
:
A preparation method for cloves green plum water chestnut, concrete operation step is:
(1) Feedstock treating: choose the fresh water chestnut that meat is tender and crisp, cleans, removes epidermis, be cut into uniform bulk with skinning machine, add refined salt and mix and stir 35 minutes, then drop in the clear water containing 0.8% alum, soak after 6 hours, in input boiling water, blanching 35 minutes, drains away the water, and prepares sugaring;
(2) sugaring: get sucrose 35 ㎏, albumen syrup 60g, add clear water 8 ㎏, dark-plum juice 6 ㎏, after stirring and dissolving, add cloves powder 1 ㎏, vanilla powder 120g, Sodium Benzoate 20g, after Homogeneous phase mixing, add water chestnut and flood 7 days, every day turns 4-5 time;
(3) smoke: water chestnut good for sugaring is moved into drip pan and scatters, deliver to 68 DEG C of drying rooms and dry dry tack free, then flood with remaining juice, till repeatedly having adsorbed juice, being finally dried to water content is 7-9%, cold rear packaging;
(4) pack: make 80g sealed vacuum inner wrapping with Polythene Bag, polyethylene box made by every 3 parcels, sealing trade mark packaging.
Embodiment 2
:
A preparation method for cloves green plum water chestnut, concrete operation step is:
(1) Feedstock treating: choose the fresh water chestnut that meat is tender and crisp, cleans, removes epidermis, be cut into uniform bulk with skinning machine, add refined salt and mix and stir 2 hours, then drop in the clear water containing 4% alum, soak after 7 hours, in input boiling water, blanching 25 minutes, drains away the water, and prepares sugaring;
(2) sugaring: get sucrose 45 ㎏, malt syrup 100g, adds clear water 12 ㎏, dark-plum juice 5 ㎏, after stirring and dissolving, add cloves powder 6 ㎏, jasmine powder 300g, cocoa power 350g, Sodium Benzoate 35g, after Homogeneous phase mixing, add water chestnut dipping 2-3 days, turn 4 every day;
(3) smoke: water chestnut good for sugaring is moved into drip pan and scatters, deliver to 80 DEG C of drying rooms and dry dry tack free, then flood with remaining juice, till repeatedly having adsorbed juice, being finally dried to water content is 13%, cold rear packaging;
(4) pack: make 35g sealed vacuum inner wrapping with Polythene Bag, polyethylene box made by every 6 parcels, sealing trade mark packaging.
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 of a cloves green plum water chestnut, it is characterized in that: adopt fresh and tender water chestnut 50 ㎏, dark-plum juice 15 ㎏, glucose 25 ㎏, malt syrup 800g, cloves powder 2 ㎏, potassium sorbate 20g, black sesame powder 200g is raw material, and its processing process is Feedstock treating → sugaring → smoke → pack, and concrete operation step is:
(1) Feedstock treating: choose the fresh water chestnut that meat is tender and crisp, cleans, removes epidermis, be cut into uniform bulk with skinning machine, add refined salt and mix and stir 35 minutes, then drop in the clear water containing 0.2% alum, soak after 3-5 hour, in input boiling water, blanching 15 minutes, drains away the water, and prepares sugaring;
(2) sugaring: get glucose 25 ㎏, malt syrup 800g, adds clear water 20 ㎏, dark-plum juice 15 ㎏, after stirring and dissolving, adds cloves powder 2 ㎏, black sesame powder 200g, potassium sorbate 20g, and after Homogeneous phase mixing, add water chestnut dipping 8-20 days, every day turns 1-2 time;
(3) smoke: water chestnut good for sugaring is moved into drip pan and scatters, deliver to 68 DEG C of drying rooms and dry dry tack free, then flood with remaining juice, till repeatedly having adsorbed juice, being finally dried to water content is 8-12%, packaging after cooling;
(4) pack: make 100g sealed vacuum inner wrapping with Polythene Bag, polyethylene box made by every 5 parcels, sealing trade mark packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410747108.7A CN104509804A (en) | 2014-12-10 | 2014-12-10 | Making method for clove green plum water chestnut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410747108.7A CN104509804A (en) | 2014-12-10 | 2014-12-10 | Making method for clove green plum water chestnut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104509804A true CN104509804A (en) | 2015-04-15 |
Family
ID=52786111
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410747108.7A Withdrawn CN104509804A (en) | 2014-12-10 | 2014-12-10 | Making method for clove green plum water chestnut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104509804A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146381A (en) * | 2015-08-10 | 2015-12-16 | 赵慧 | Making method of taro slices with fragrance of lemons |
| CN106260382A (en) * | 2016-09-23 | 2017-01-04 | 安徽智联管理咨询有限公司 | A kind of manufacture method of Semen Ginkgo dried meat |
-
2014
- 2014-12-10 CN CN201410747108.7A patent/CN104509804A/en not_active Withdrawn
Non-Patent Citations (1)
| Title |
|---|
| 宋元林: "《马铃薯姜山药芋》", 31 December 1998 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146381A (en) * | 2015-08-10 | 2015-12-16 | 赵慧 | Making method of taro slices with fragrance of lemons |
| CN106260382A (en) * | 2016-09-23 | 2017-01-04 | 安徽智联管理咨询有限公司 | A kind of manufacture method of Semen Ginkgo dried meat |
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| C06 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20150415 |