CN104770550A - Cordate houttuynia pickled canarium album fruit preserve and production method thereof - Google Patents
Cordate houttuynia pickled canarium album fruit preserve and production method thereof Download PDFInfo
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- CN104770550A CN104770550A CN201510174910.6A CN201510174910A CN104770550A CN 104770550 A CN104770550 A CN 104770550A CN 201510174910 A CN201510174910 A CN 201510174910A CN 104770550 A CN104770550 A CN 104770550A
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- olive
- cordate houttuynia
- pickled
- fruit
- canarium album
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Abstract
The present invention belongs to the field of food processing, and particularly to a cordate houttuynia pickled canarium album fruit preserve and a production method thereof. The cordate houttuynia pickled canarium album fruit preserve recipe contains the following raw materials in parts by weight: 100 parts of fresh canarium album fruit, 40-60 parts of white granulated sugar, 15-20 parts of edible salt and 1-4 pars of cordate houttuynia. The technology processes of the canarium album fruit preserve are as follows: rating, selecting, peeling, salt pickling, rinsing, sugar pickling, cordate houttuynia seasoning, baking, sorting, packaging and storing. The canarium album fruit preserve of the present invention uses cordate houttuynia for seasoning in the processing process, which firstly uses the soup color of cordate houttuynia to enable more shiny color of the canarium album fruit preserves, and uses the taste of cordate houttuynia to enable richer flavor of the canarium album fruit preserves, and secondly combines the canarium album fruits with the specific health-care functions of the cordate houttuynia, and thus enables the finished product with effects of clearing heat and internal heat, relieving sore throat and reducing phlegm, strengthening stomach and promoting digestion, preventing bacteria and viruses and improving organism immunity. Preparing the canarium album fruits into the canarium album fruits pickled with cordate houttuynia has positive effects on enriching the variety and improving the product added value of canarium album fruits.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of olive preserved fruit pickled with cordate houttuynia and preparation method thereof.
Background technology
Olive (
canarium albumraeusch) be one of the subtropical zone name, spy, excellent fruit tree of original south China, being mainly distributed in Fujian, Guangdong two province, is secondly Guangxi, and (district) is economized in Sichuan, Hainan, Taiwan etc. also to be had and plants on a small quantity.Olive fruits rich in nutritive value, has higher health care and medical value, have clearing heat and detoxicating, relieve sore throat reduces phlegm, promote the production of body fluid quench one's thirst, the effect such as the sending down abnormally ascending that whets the appetite, relieving restlessness are sobered up, the diseases such as abscess of throat, cough, dysphoria with smothery sensation dry cough, fish crab be poisoning can be treated.
Cordate houttuynia has flavour, can clearing heat and detoxicating, promoting urination and removing dampness, stomach strengthening and digestion promoting, have antibacterial, antiviral, improve the effects such as immunity of organisms.
Olive is made the olive preserved fruit pickled with cordate houttuynia, to enriching olive preserved fruit kind and improving added value of product, all there is positive effect.
Summary of the invention
The object of the present invention is to provide a kind of with cordate houttuynia pickle olive preserved fruit and preparation method thereof.
Technical scheme of the present invention is as follows:
The present invention provide firstly a kind of olive preserved fruit containing cordate houttuynia, and its composition of raw materials is counted by weight and comprised: 100 parts, olive fresh fruit, white granulated sugar 40 ~ 60 parts, salt 15-20 part, cordate houttuynia 1 ~ 4 part.
More specifically, its composition of raw materials is counted by weight and is comprised: 100 parts, olive fresh fruit, white granulated sugar 40 ~ 60 parts, salt 15-20 part, sodium pyrosulfite 0.02-0.04 part, calcium chloride 0.2-0.4 part, cordate houttuynia 1 ~ 4 part.
Present invention also offers the preparation method of the described olive preserved fruit pickled with cordate houttuynia, its Making programme is: classification → select → remove the peel → salted → drift ice → sugaring → cordate houttuynia seasoning → smoke → sorting → packaging → warehouse-in.
The concrete steps of described preparation method are as follows:
(1) classification: carry out classification by size to olive fresh fruit with grader, stacks by grade after classification;
(2) select: the olive after step (1) classification is poured on operating desk, select fresh full, olive that maturity is consistent, pick decontamination and bad fruit;
(3) remove the peel: the olive that step (2) is selected is poured in skinning machine, adds low-diet salt, wipe after pericarp until olive, eluriate totally, drain away the water;
(4) salted: in the olive that step (3) obtains, to add sodium pyrosulfite, calcium chloride and salt pickle;
(5) drift ice: the olive after step (4) being pickled is put into vacuum cleaning machine and carried out rinsing, drains;
(6) sugaring: the ratio adding white granulated sugar 20 weight portion in every 100 weight portion olives, desalination olive step (5) obtained immerses in liquid glucose, and the water yield floods olive just; Turn over pond every day and add 5 weight portion white granulated sugars, to during 5-8 days, remaining white granulated sugar all being added;
(7) cordate houttuynia seasoning: tighten in broken for the ultramicro-powder Houttuynia cordata of 1 ~ 4 weight portion rear loading non-woven bag, put into pot, boiling 0.5 ~ 1 hour together with the olive after sugaring, syrup;
(8) smoke: the olive that step (7) obtains is poured in sieve, shakeouts; At 40 ~ 50 DEG C, carry out drying, within every 1.5 hours, turn over fruit once, until olive water content reaches 30 ~ 35%;
(9) sorting, packaging, warehouse-in.
The present invention utilizes the seasoning of cordate houttuynia soup in olive preserved fruit process, and one is utilize the color and luster of cordate houttuynia soup to make olive preserved fruit color more glossy, and cordate houttuynia flavour makes olive preserved fruit local flavor abundanter.Two is in conjunction with olive and the distinctive health care of cordate houttuynia, make finished product have can clearing heat and detoxicating, relieve sore throat reduces phlegm, stomach strengthening and digestion promoting, antibacterial, antiviral, improve the effect of immunity of organisms.
Detailed description of the invention
Embodiment 1
(1) mechanical classification: carry out classification by size to olive with grader, stacks by grade after classification.
(2) select: different brackets olive is poured on operating desk, select fresh full, olive that maturity is consistent, pick decontamination and bad fruit.
(3) machine barking: pour in skinning machine by the olive of select, adds low-diet salt, wipes after pericarp until olive, eluriates totally, drains away the water.
(4) salted: every 100 kg olives need salt 18kg, first salt is mixed with 0.03 kg sodium pyrosulfite, 0.3 kg calcium chloride before pickling.Pickle in pickling pool according to the method for one deck olive one deck salt.
(5) vacuum drift ice: olive is put into vacuum cleaning machine and carry out rinsing, drain.
(6) sugaring: the ratio adding white granulated sugar 20 kg in every 100 kg olives, desalination olive fruit step (5) obtained immerses in syrup, and the water yield is just flooded olive fruit and is advisable; Turn over pond every day and add 5 kg white granulated sugars, to when 7 days, remaining white granulated sugar all being added.
(7) cordate houttuynia seasoning: by broken for the ultramicro-powder Houttuynia cordata of 3 kg rear loading non-woven bag, add in pot, boiling 0.5 hour together with the olive fruit after sugaring, syrup.
(8) smoke: the olive soaking material is poured in screen cloth, shakeouts; At 40 DEG C, carry out drying, within every 1.5 hours, adjust frame to turn over fruit once, until olive water content reaches 35%.
(9) sorting, packaging, warehouse-in.
Claims (4)
1. with the olive preserved fruit that cordate houttuynia is pickled, it is characterized in that: the described olive preserved fruit pickled with cordate houttuynia, its composition of raw materials is counted by weight and is comprised: 100 parts, olive fresh fruit, white granulated sugar 40-60 parts, salt 15-20 part, cordate houttuynia 1-4 part.
2. the olive preserved fruit pickled with cordate houttuynia according to claim 1, it is characterized in that: the described olive preserved fruit pickled with cordate houttuynia, its composition of raw materials is counted by weight and is comprised: 100 parts, olive fresh fruit, white granulated sugar 40-60 parts, salt 15-20 part, sodium pyrosulfite 0.02-0.04 part, calcium chloride 0.2-0.4 part, cordate houttuynia 1-4 part.
3. a preparation method for the olive preserved fruit pickled with cordate houttuynia as described in claim 1 or 2, is characterized in that: the flow process of preparation method is: classification → select → remove the peel → salted → drift ice → sugaring → cordate houttuynia seasoning → smoke → sorting → packaging → warehouse-in.
4. the preparation method of a kind of olive preserved fruit pickled with cordate houttuynia according to claim 3, is characterized in that: the concrete steps of described preparation method are as follows:
(1) classification: carry out classification by size to olive fresh fruit with grader, stacks by grade after classification;
(2) select: the olive after step (1) classification is spread on operating desk, select fresh full, olive that maturity is consistent, pick decontamination and bad fruit;
(3) remove the peel: the olive that step (2) is selected is poured in skinning machine, adds low-diet salt, wipe after pericarp until olive, eluriate totally, drain away the water;
(4) salted: in the olive that step (3) obtains, to add sodium pyrosulfite, calcium chloride and salt pickle;
(5) drift ice: the olive after step (4) being pickled is put into vacuum cleaning machine and carried out rinsing, drains;
(6) sugaring: the ratio adding white granulated sugar 20 weight portion in every 100 weight portion olives, desalination olive step (5) obtained immerses in liquid glucose, and the water yield floods olive just; Turn over pond every day and add 5 weight portion white granulated sugars, to during 5-8 days, remaining white granulated sugar all being added;
(7) cordate houttuynia seasoning: tighten in broken for the ultramicro-powder Houttuynia cordata of 1-4 weight portion rear loading non-woven bag, put into pot, boiling 0.5-1 hour together with the olive after sugaring, syrup;
(8) smoke: the olive that step (7) obtains is poured in screen cloth, shakeouts; At 40-50 DEG C, carry out drying, within every 1.5 hours, turn over fruit once, until olive water content reaches 30-35%;
(9) sorting, packaging, warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510174910.6A CN104770550A (en) | 2015-04-15 | 2015-04-15 | Cordate houttuynia pickled canarium album fruit preserve and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510174910.6A CN104770550A (en) | 2015-04-15 | 2015-04-15 | Cordate houttuynia pickled canarium album fruit preserve and production method thereof |
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| Publication Number | Publication Date |
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| CN104770550A true CN104770550A (en) | 2015-07-15 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510174910.6A Pending CN104770550A (en) | 2015-04-15 | 2015-04-15 | Cordate houttuynia pickled canarium album fruit preserve and production method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819972A (en) * | 2016-12-26 | 2017-06-13 | 福建农林大学 | It is a kind of to suppress the method that olive precipitate is formed |
| CN108740263A (en) * | 2018-05-25 | 2018-11-06 | 湖州美果汇食品有限公司 | A kind of production method of hawthorn conserve |
| CN108782927A (en) * | 2018-05-25 | 2018-11-13 | 湖州美果汇食品有限公司 | A kind of hawthorn conserve |
| CN108835352A (en) * | 2018-07-10 | 2018-11-20 | 杨丽 | Nourishing red date preserved fruit and its processing method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007053986A (en) * | 2005-08-25 | 2007-03-08 | Toyo Olive Co Ltd | Method for producing olive food preserved in sugar |
| CN102511622A (en) * | 2011-12-29 | 2012-06-27 | 福州市食品工业研究所 | Salty and sweet olive preserves and production method thereof |
| CN102511617A (en) * | 2011-12-26 | 2012-06-27 | 云南省林业科学院 | Processing method of preserved olive fruit |
| CN102599321A (en) * | 2012-03-17 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Manufacturing method for crystallized fruit |
| CN104054884A (en) * | 2014-06-07 | 2014-09-24 | 陶峰 | Preparation method of rose olives |
-
2015
- 2015-04-15 CN CN201510174910.6A patent/CN104770550A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007053986A (en) * | 2005-08-25 | 2007-03-08 | Toyo Olive Co Ltd | Method for producing olive food preserved in sugar |
| CN102511617A (en) * | 2011-12-26 | 2012-06-27 | 云南省林业科学院 | Processing method of preserved olive fruit |
| CN102511622A (en) * | 2011-12-29 | 2012-06-27 | 福州市食品工业研究所 | Salty and sweet olive preserves and production method thereof |
| CN102599321A (en) * | 2012-03-17 | 2012-07-25 | 汕头市天悦轻工技术科技有限公司 | Manufacturing method for crystallized fruit |
| CN104054884A (en) * | 2014-06-07 | 2014-09-24 | 陶峰 | Preparation method of rose olives |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819972A (en) * | 2016-12-26 | 2017-06-13 | 福建农林大学 | It is a kind of to suppress the method that olive precipitate is formed |
| CN106819972B (en) * | 2016-12-26 | 2020-12-25 | 福建龙岩晋龙食品有限公司 | A method for inhibiting formation of olive precipitate |
| CN108740263A (en) * | 2018-05-25 | 2018-11-06 | 湖州美果汇食品有限公司 | A kind of production method of hawthorn conserve |
| CN108782927A (en) * | 2018-05-25 | 2018-11-13 | 湖州美果汇食品有限公司 | A kind of hawthorn conserve |
| CN108835352A (en) * | 2018-07-10 | 2018-11-20 | 杨丽 | Nourishing red date preserved fruit and its processing method |
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Application publication date: 20150715 |