CN105053489A - Mushroom flavored preserved fruits and preparation method thereof - Google Patents
Mushroom flavored preserved fruits and preparation method thereof Download PDFInfo
- Publication number
- CN105053489A CN105053489A CN201510601898.2A CN201510601898A CN105053489A CN 105053489 A CN105053489 A CN 105053489A CN 201510601898 A CN201510601898 A CN 201510601898A CN 105053489 A CN105053489 A CN 105053489A
- Authority
- CN
- China
- Prior art keywords
- hawthorn
- mushroom
- preparation
- dry
- preserved fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses mushroom flavored preserved fruits and a preparation method thereof. The mushroom flavored preserved fruits take hawthorn fruits, dried flammulina velutipes, dried agrocybe cylindracea, table salt, white granulated sugar and maltose as main raw materials, and are prepared by the steps of pre-treating, pickling with the table salt, de-salting, sugaring, boiling, drying with microwaves, increasing aroma, gumming and packaging. The prepared product has golden yellow color and luster, is sour and sweet and palatable, and has rich mushroom aroma; and meanwhile, extracting solutions of the dried flammulina velutipes and the dried agrocybe cylindracea are added in a preparation process so that the obtained preserved hawthorn fruits have relatively high nutritional value and health effect, do not have a sweet and greasy mouth feel of an existing preserved fruit product after being eaten, and are one novel preserved fruit food.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to fragrant preserved fruit of a kind of mushroom and preparation method thereof.
Background technology
Hawthorn is the ripening fruits of rosaceous plant hawthorn or large-fruited Chinese hawthorn, its sweet and sour taste, has appetite-stimulating indigestion-relieving, changes effect of stagnant long-pending, the promoting blood circulation to remove blood stasis of disappearing, promoting the circulation of qi of reducing phlegm, and can be used for the diseases such as carnivorous stagnant long-pending, gastral cavilty turgor, is a kind of dark in popular fruit.Although the sour-sweet appetizing of hawthorn, existing candied product mostly also is the pot foods of sour-sweet appetizing, and this makes to be that candied product prepared by raw material loses its characteristic with hawthorn, and sales promotion is subject to certain restrictions.The present invention prepares the fragrant sawthorn preserves of a kind of mushroom with dry money mushroom, dry agrocybe for mushroom class material, can enrich the local flavor of candied product, for hawthorn deep processing of farm products provides a new direction.
Summary of the invention
The object of the present invention is to provide fragrant preserved fruit of a kind of mushroom and preparation method thereof, its products obtained therefrom golden yellow color, sour and sweet palatability, is with strong bacterium mushroom fragrance, and owing to adding dry money mushroom, dry agrocybe extract in preparation process, make it have higher nutritive value and health-care efficacy.
For achieving the above object, the present invention adopts following technical scheme:
The fragrant preserved fruit of a kind of mushroom, its primary raw material used comprises by weight: hawthorn 60-80 part, dry money mushroom 25-28 part, dry agrocybe 5-10 part, salt 80-100 part, white granulated sugar 15-20 part, maltose 5-8 part.
The preparation method of the fragrant preserved fruit of described mushroom specifically comprises the steps:
1) preparation of extract: after dry money mushroom, dry agrocybe are soaked 30-40min, take out, drain, dice, add dry money mushroom and dry agrocybe gross weight 1-1.5 water doubly, and 2-3h is extracted in heating after adding the sesame oil mixing of water consumption 0.3-0.5wt%, period suitably adds water and keeps the water yield constant, extracts and terminates rear filtration and get final product;
2) pretreatment of hawthorn: select maturity to be the hawthorn fresh fruit that 8-9 becomes, goes to obstruct afterwash, drains away the water, then each hawthorn pinprick thorn 10-15 hole;
3) salt is pickled: be evenly placed in pickle in cylinder by hawthorn by the method for one deck hawthorn one deck salt and pickle 20-24h, take away the puckery taste with fresh-keeping;
4) desalination: by the rinse salinity in the water of flowing of the hawthorn after pickling;
5) sugaring: add white granulated sugar after being mixed thoroughly with maltose by the hawthorn after desalination and mix, common sugaring 8-10h;
6) boiling: pour the good hawthorn boiling 20-40min of sugaring into after syrup heating remaining after sugaring being boiled, pull out;
7) microwave drying: by the microwave drying 30-50min under normal temperature of the hawthorn after boiling;
8) flavouring: add water dry money mushroom, dry agrocybe boiling, is prepared into extract, then dried hawthorn is placed in gained extract and soaks 0.5-1h;
9) impregnation: the hawthorn after flavouring is put into fast after gelatin solution soaks 30-40s and take out, cooling forming;
10) pack: by shaping hawthorn through sterilizing, the obtained finished product of packaging.
remarkable advantage of the present invention is:the fragrant preserved fruit golden yellow color of mushroom prepared by the present invention, sour and sweet palatability, is with strong bacterium mushroom fragrance; Simultaneously, owing to adding the extract of dry money mushroom, dry agrocybe in preparation process, gained sawthorn preserves can be made to have higher nutritive value and health-care efficacy, and its edible after can not produce existing candied product and eat rear sweet greasy mouthfeel, be a novel preserved foods.
Detailed description of the invention
More being convenient to make content of the present invention understand, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention being not limited only to this.
Embodiment 1
The fragrant preserved fruit of a kind of mushroom, its primary raw material used comprises by weight: hawthorn 60 parts, 25 parts, dry money mushroom, dry agrocybe 5 parts, salt 80 parts, white granulated sugar 15 parts, maltose 5 parts.
The preparation method of the fragrant preserved fruit of described mushroom specifically comprises the steps:
1) preparation of extract: after dry money mushroom, dry agrocybe are soaked 30min, take out, drain, dice, add the water of dry money mushroom and dry agrocybe gross weight 1 times, and 2h is extracted in heating after adding the sesame oil mixing of water consumption 0.3wt%, period suitably adds water and keeps the water yield constant, extracts and terminates rear filtration and get final product;
2) pretreatment of hawthorn: selection maturity is the hawthorn fresh fruit of 8 one-tenth, go to obstruct afterwash, drain away the water, then each hawthorn pinprick stings 15 holes;
3) salt is pickled: be evenly placed in pickle in cylinder by hawthorn by the method for one deck hawthorn one deck salt and pickle 20h, take away the puckery taste with fresh-keeping;
4) desalination: by the rinse salinity in the water of flowing of the hawthorn after pickling;
5) sugaring: add white granulated sugar after being mixed thoroughly with maltose by the hawthorn after desalination and mix, common sugaring 8h;
6) boiling: pour the good hawthorn boiling 20min of sugaring into after syrup heating remaining after sugaring being boiled, pull out;
7) microwave drying: by the microwave drying 30min under normal temperature of the hawthorn after boiling;
8) flavouring: add water dry money mushroom, dry agrocybe boiling, is prepared into extract, then dried hawthorn is placed in gained extract and soaks 1h;
9) impregnation: the hawthorn after flavouring is put into fast after gelatin solution soaks 40s and take out, cooling forming;
10) pack: by shaping hawthorn through sterilizing, the obtained finished product of packaging.
Embodiment 2
The fragrant preserved fruit of a kind of mushroom, its primary raw material used comprises by weight: hawthorn 70 parts, 26 parts, dry money mushroom, dry agrocybe 8 parts, salt 90 parts, white granulated sugar 18 parts, maltose 6 parts.
The preparation method of the fragrant preserved fruit of described mushroom specifically comprises the steps:
1) preparation of extract: after dry money mushroom, dry agrocybe are soaked 35min, take out, drain, dice, add the water of dry money mushroom and dry agrocybe gross weight 1.2 times, and 2.5h is extracted in heating after adding the sesame oil mixing of water consumption 0.4wt%, period suitably adds water and keeps the water yield constant, extracts and terminates rear filtration and get final product;
2) pretreatment of hawthorn: selection maturity is the hawthorn fresh fruit of 8 one-tenth, go to obstruct afterwash, drain away the water, then each hawthorn pinprick stings 12 holes;
3) salt is pickled: be evenly placed in pickle in cylinder by hawthorn by the method for one deck hawthorn one deck salt and pickle 22h, take away the puckery taste with fresh-keeping;
4) desalination: by the rinse salinity in the water of flowing of the hawthorn after pickling;
5) sugaring: add white granulated sugar after being mixed thoroughly with maltose by the hawthorn after desalination and mix, common sugaring 9h;
6) boiling: pour the good hawthorn boiling 30min of sugaring into after syrup heating remaining after sugaring being boiled, pull out;
7) microwave drying: by the microwave drying 40min under normal temperature of the hawthorn after boiling;
8) flavouring: add water dry money mushroom, dry agrocybe boiling, is prepared into extract, then dried hawthorn is placed in gained extract and soaks 0.8h;
9) impregnation: the hawthorn after flavouring is put into fast after gelatin solution soaks 35s and take out, cooling forming;
10) pack: by shaping hawthorn through sterilizing, the obtained finished product of packaging.
Embodiment 3
The fragrant preserved fruit of a kind of mushroom, its primary raw material used comprises by weight: hawthorn 80 parts, 28 parts, dry money mushroom, dry agrocybe 10 parts, salt 100 parts, white granulated sugar 20 parts, maltose 8 parts.
The preparation method of the fragrant preserved fruit of described mushroom specifically comprises the steps:
1) preparation of extract: after dry money mushroom, dry agrocybe are soaked 40min, take out, drain, dice, add the water of dry money mushroom and dry agrocybe gross weight 1.5 times, and 3h is extracted in heating after adding the sesame oil mixing of water consumption 0.5wt%, period suitably adds water and keeps the water yield constant, extracts and terminates rear filtration and get final product;
2) pretreatment of hawthorn: selection maturity is the hawthorn fresh fruit of 9 one-tenth, go to obstruct afterwash, drain away the water, then each hawthorn pinprick stings 10 holes;
3) salt is pickled: be evenly placed in pickle in cylinder by hawthorn by the method for one deck hawthorn one deck salt and pickle 24h, take away the puckery taste with fresh-keeping;
4) desalination: by the rinse salinity in the water of flowing of the hawthorn after pickling;
5) sugaring: add white granulated sugar after being mixed thoroughly with maltose by the hawthorn after desalination and mix, common sugaring 10h;
6) boiling: pour the good hawthorn boiling 40min of sugaring into after syrup heating remaining after sugaring being boiled, pull out;
7) microwave drying: by the microwave drying 50min under normal temperature of the hawthorn after boiling;
8) flavouring: add water dry money mushroom, dry agrocybe boiling, is prepared into extract, then dried hawthorn is placed in gained extract and soaks 0.5h;
9) impregnation: the hawthorn after flavouring is put into fast after gelatin solution soaks 30s and take out, cooling forming;
10) pack: by shaping hawthorn through sterilizing, the obtained finished product of packaging.
The fragrant preserved fruit golden yellow color of mushroom prepared by the present invention, sour and sweet palatability, is with strong bacterium mushroom fragrance; Simultaneously, owing to adding the extract of dry money mushroom, dry agrocybe in preparation process, gained sawthorn preserves can be made to have higher nutritive value and health-care efficacy, and its edible after can not produce existing candied product and eat rear sweet greasy mouthfeel, be a novel preserved foods.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (7)
1. the fragrant preserved fruit of mushroom, is characterized in that: its primary raw material used comprises by weight: hawthorn 60-80 part, dry money mushroom 25-28 part, dry agrocybe 5-10 part, salt 80-100 part, white granulated sugar 15-20 part, maltose 5-8 part.
2. a preparation method for the fragrant preserved fruit of mushroom as claimed in claim 1, is characterized in that: comprise the steps:
1) pretreatment: select maturity to be the hawthorn fresh fruit that 8-9 becomes, goes to obstruct afterwash, drains away the water, then each hawthorn pinprick thorn 10-15 hole;
2) salt is pickled: be evenly placed in pickle in cylinder by hawthorn by the method for one deck hawthorn one deck salt and pickle;
3) desalination: by the rinse salinity in the water of flowing of the hawthorn after pickling;
4) sugaring: add white granulated sugar after being mixed thoroughly with maltose by the hawthorn after desalination and mix, jointly carry out sugaring;
5) boiling: pour the good hawthorn boiling of sugaring into after syrup heating remaining after sugaring being boiled, pull out;
6) microwave drying: the hawthorn after boiling is carried out microwave drying under normal temperature;
7) flavouring: add water dry money mushroom, dry agrocybe boiling, is prepared into extract, then dried hawthorn is placed in gained extract and soaks 0.5-1h;
8) impregnation: the hawthorn after flavouring is put into fast after gelatin solution soaks 30-40s and take out, cooling forming;
9) pack: by shaping hawthorn through sterilizing, the obtained finished product of packaging.
3. the preparation method of the fragrant preserved fruit of described mushroom according to claim 2, is characterized in that: step 2) in salting period be 20-24h.
4. the preparation method of the fragrant preserved fruit of described mushroom according to claim 2, is characterized in that: in step 4), the sugaring time is 8-10h.
5. the preparation method of the fragrant preserved fruit of described mushroom according to claim 2, is characterized in that: in step 5), brew time is 20-40min.
6. the preparation method of the fragrant preserved fruit of described mushroom according to claim 2, is characterized in that: in step 6), the time of microwave treatment is 30-50min.
7. the preparation method of the fragrant preserved fruit of described mushroom according to claim 2, it is characterized in that: the preparation method of extract described in step 7) is: after dry money mushroom, dry agrocybe are soaked 30-40min, take out, drain, dice, add dry money mushroom and dry agrocybe gross weight 1-1.5 water doubly, and after adding the sesame oil mixing of water consumption 0.3-0.5wt%, 2-3h is extracted in heating, period suitably adds water and keeps the water yield constant, extracts and terminates rear filtration and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510601898.2A CN105053489A (en) | 2015-09-21 | 2015-09-21 | Mushroom flavored preserved fruits and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510601898.2A CN105053489A (en) | 2015-09-21 | 2015-09-21 | Mushroom flavored preserved fruits and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105053489A true CN105053489A (en) | 2015-11-18 |
Family
ID=54483220
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510601898.2A Pending CN105053489A (en) | 2015-09-21 | 2015-09-21 | Mushroom flavored preserved fruits and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105053489A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077540A (en) * | 2017-12-29 | 2018-05-29 | 贺州市星辉科技有限公司 | The method that pungent hawthorn is made of hawthorn salt embryo |
| 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 |
| CN115281275A (en) * | 2022-07-06 | 2022-11-04 | 河北民族师范学院 | Edible mushroom and hawthorn preserved fruit and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749915A (en) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Preserved haw oyster mushroom |
| CN104206630A (en) * | 2014-08-25 | 2014-12-17 | 胡本奎 | Production method of multi-flavored hawthorn |
| CN104304614A (en) * | 2014-10-15 | 2015-01-28 | 宦银琴 | Preparation method for delicious hawthorn preserved fruit |
-
2015
- 2015-09-21 CN CN201510601898.2A patent/CN105053489A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749915A (en) * | 2013-12-16 | 2014-04-30 | 马鞍山市安康菌业有限公司 | Preserved haw oyster mushroom |
| CN104206630A (en) * | 2014-08-25 | 2014-12-17 | 胡本奎 | Production method of multi-flavored hawthorn |
| CN104304614A (en) * | 2014-10-15 | 2015-01-28 | 宦银琴 | Preparation method for delicious hawthorn preserved fruit |
Non-Patent Citations (2)
| Title |
|---|
| 刘培田: "《食用菌深加工新技术》", 30 April 1992 * |
| 曹克嘉: "《食品加工与贮藏实用手册》", 31 August 1988 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108077540A (en) * | 2017-12-29 | 2018-05-29 | 贺州市星辉科技有限公司 | The method that pungent hawthorn is made of hawthorn salt embryo |
| 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 |
| CN115281275A (en) * | 2022-07-06 | 2022-11-04 | 河北民族师范学院 | Edible mushroom and hawthorn preserved fruit and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102150732B (en) | Processing method of plum seedless preserved fruit | |
| CN102511613B (en) | Fructus Amomi loquat preserves and production method thereof | |
| CN105029258A (en) | Production method of multi-flavor olive | |
| CN104013036B (en) | A kind of processing method of gingko leisure food | |
| CN105029278A (en) | Processing process of crispy sugared lotus root pieces | |
| CN105053489A (en) | Mushroom flavored preserved fruits and preparation method thereof | |
| CN104381889A (en) | Method for producing milky-flavor banana chips | |
| CN105077060A (en) | Instant osmunda japonica processing method | |
| CN103462112B (en) | Production method of instant low-temperature-dehydrated multicolored peanuts | |
| CN105410549A (en) | Plinia cauliflora compound juice processing method | |
| CN104472830A (en) | Method for processing rose banana chips | |
| CN104304613A (en) | Preparation method of roselle preserved fruits | |
| CN103461633A (en) | Preparation method for sweet and crispy gingko kernels | |
| CN104472832A (en) | Processing technology of fruity preserved bananas | |
| CN103571718A (en) | Preparation method of healthcare okra cocktail | |
| CN106107655A (en) | A kind of Fructus Citri Limoniae instant tablet and preparation method thereof | |
| CN106418365A (en) | Instant c. sinensis and preparing method thereof | |
| CN106307207A (en) | Dried loquat fruits and making method thereof | |
| CN106262101A (en) | A kind of Radix hemerocalis plicatae improving eyesight Folium Eriobotryae dried fruits and preparation method thereof | |
| CN102450370A (en) | Preparation process of preserved apricot | |
| KR102025268B1 (en) | Preparing method of chocolate-coated chestnut | |
| CN105532850A (en) | Preparation method of canned yellow peach in syrup | |
| CN105230916A (en) | Making method of candied bananas | |
| CN104473146A (en) | Flavored edible mushroom and deep processing technology thereof | |
| CN104472839A (en) | Processing method of flavored lotus root snowflake sugar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151118 |