CN104738291A - Preparation method of low-sugar black fungus preserved fruit - Google Patents

Abstract

The invention discloses a preparation method of low-sugar black fungus preserved fruit, belonging to the field of food processing. The preparation method is characterized by comprising the following processing flows: selecting materials, soaking in sugar, boiling sugar, baking and packaging. The preparation method has the beneficial effects that the low-sugar black fungus preserved fruit is deep yellow, is crispy and delicious, can be eaten directly, also can be eaten by being soaked in boiling water, has fresh black fungus flavor, and is rich in nutrition; the contained vegetable jelly has strong adsorption capacity, so that the low-sugar black fungus preserved fruit can clear stomach and intestines; the low-sugar black fungus preserved fruit has the efficacies of invigorating qi for blood circulation, cooling blood, moistening, nourishing blood and retaining youthful looks, also can prevent diseases such as thrombus, can be eaten conveniently, and is healthy and nutritious.

Description

A kind of preparation method of low sugar black fungus preserved fruit

Technical field

The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of low sugar black fungus preserved fruit.

Background technology

Black fungus, another name brightness program, mycology divides generic Basidiomycetes, Auriculariale, Auriculariaceae.Color and luster is dark brown, and quality is soft, and delicious flavour is nutritious, can element can meat or fish, not only add greatly elegance for Chinese food, and can nourish blood and preserve youthful looks, it is ruddy to make us skin, radiant, and can hypoferric anemia etc. be prevented and treated, having a lot of medicinal efficacy, is " meat or fish in element " by modern nutriology man highly praise.Traditional Chinese medicine think it have inrigorating qi and promoting blood circulation, cool blood moisten effect, can eliminate in blood heat poison.Plant colloid in black fungus has stronger absorption affinity, the impurity remained in digestion can be excreted, and plays the effect that intestines are washed in clearing stomach.Black fungus has dissolution to the husk, wooden slag, sand, metal fillings etc. that are difficult in body digest, also has dissolve function to gall stone, kidney stone etc.Black fungus can also reduce blood clotting, the generation of prevention thrombotic disease.

The cooking method of auricularia auriculajudae is a lot, can make cold dish and can make Hot dishes, and for being processed into the comprehensive utilization that low sugar auricularia auriculajudae preserved fruit can realize auricularia auriculajudae raw material, can directly eat, delicious flavour, storage time is long, improves its economic worth.

Summary of the invention

The object of this invention is to provide a kind of preparation method of low sugar black fungus preserved fruit, can directly eat, delicious flavour, storage time is long.

The present invention solves the technical scheme that its technical problem takes:

A preparation method for low sugar black fungus preserved fruit, is characterized in that: adopt select materials → soak sugared → boil sugar → smoke → be packaged as processing process, concrete operation step is:

(1) select materials: select the dry black fungus of high-quality, reject impurity;

(2) soak: soak 1-2 hour with rice washing water, bubble open, and clean silt, dirt;

(3) cutting: the base of a fruit cutting off black fungus with scissors, then be cut into the square sheet of 2-4cm;

(4) sugaring, candy: black fungus is put into the liquid glucose that concentration is 35%, after boiling 20 minutes, from fire dipping 4-6 hour; Pulled out by black fungus, remaining liquid glucose heats, and adds white sugar simultaneously again, makes sugar concentration reach 50%, add the malic acid of 0.45% again, after very hot oven boils, add black fungus, constantly stir, when liquid glucose is concentrated into 60%, continue to boil to 40 minutes, then pull black fungus out, draining sugar liquid;

(5) upper sugar-coat: when black fungus is cooled to 45 DEG C, mix with the sesame Icing Sugar gone out through 120 mesh sieves, mixes even, then with sterilized clean bottle splendid attire.

Beneficial effect: product of the present invention is buff, crisp-fried is delicious, gets final product dry-eating, also can be used for boiling water bubble food, there is the local flavor of black fungus deliciousness, and nutritious, contained plant colloid has stronger absorption affinity, clearing stomach can wash intestines, there is inrigorating qi and promoting blood circulation, cool blood moistens, nourish blood the effect of preserving youthful looks, also can the illness such as preventing thrombosis in advance, instant, nutrition and health care.

Detailed description of the invention

Embodiment 1 :

A preparation method for low sugar black fungus preserved fruit, concrete operation step is:

(1) select materials: select the dry black fungus of high-quality, dry tremella, reject impurity;

(2) soak: soak 45 minutes with warm milk, bubble open, and clean silt, dirt;

(3) cutting: the base of a fruit cutting off raw material with scissors, then be cut into the square sheet of 1.5cm;

(4) sugaring, candy: raw material is put into the liquid glucose that concentration is 45%, after boiling 35 minutes, flood 8 hours from fire; Pulled out by raw material, remaining liquid glucose heats again, and adds maltose, honey simultaneously, makes sugar concentration reach 65%, add the citric acid of 0.3% again, after very hot oven boils, add raw material, constantly stir, when liquid glucose is concentrated into 75%, continue to boil to 25 minutes, then pull raw material out, draining sugar liquid;

(5) upper sugar-coat: when raw material is cooled to 55 DEG C, mix with the albumen Icing Sugar gone out through 160 mesh sieves, mixes even, then with sterilized clean bottle splendid attire.

Embodiment 2 :

A preparation method for low sugar black fungus preserved fruit, concrete operation step is:

(1) select materials: select the dry black fungus of high-quality, sea-tangle, reject impurity;

(2) soak: soak 3-5 hour with rice washing water, bubble open, and clean silt, dirt;

(3) cutting: the base of a fruit cutting off black fungus with scissors, then be cut into the square sheet of 2-4cm, sea-tangle is cut into the sheet of 3-5cm;

(4) sugaring, candy: black fungus, sea-tangle are put into the liquid glucose that concentration is 50%, after boiling 45 minutes, floods 12 hours from fire; Again black fungus, sea-tangle are pulled out, remaining liquid glucose heats, and adds fructose, flavoring rose essence simultaneously, makes sugar concentration reach 62%, add the malic acid of 0.32% again, after very hot oven boils, add black fungus, sea-tangle, constantly stir, when liquid glucose is concentrated into 78%, continue to boil to 32 minutes, then pull black fungus, sea-tangle out, draining sugar liquid;

(5) upper sugar-coat: when black fungus, sea-tangle are cooled to 35 DEG C, mix with the sesame Icing Sugar gone out through 200 mesh sieves, mixes even, then with sterilized clean bottle splendid attire.

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. a preparation method for low sugar black fungus preserved fruit, is characterized in that: adopt select materials → soak sugared → boil sugar → smoke → be packaged as processing process, concrete operation step is:

(1) select materials: select the dry black fungus of high-quality, reject impurity;

(2) soak: soak 1-2 hour with rice washing water, bubble open, and clean silt, dirt;

(3) cutting: the base of a fruit cutting off black fungus with scissors, then be cut into the square sheet of 2-4cm;

(4) sugaring, candy: black fungus is put into the liquid glucose that concentration is 35%, after boiling 20 minutes, from fire dipping 4-6 hour; Pulled out by black fungus, remaining liquid glucose heats, and adds white sugar simultaneously again, makes sugar concentration reach 50%, add the malic acid of 0.45% again, after very hot oven boils, add black fungus, constantly stir, when liquid glucose is concentrated into 60%, continue to boil to 40 minutes, then pull black fungus out, draining sugar liquid;

(5) upper sugar-coat: when black fungus is cooled to 45 DEG C, mix with the sesame Icing Sugar gone out through 120 mesh sieves, mixes even, then with sterilized clean bottle splendid attire.