CN105265728A - Making method for preserved pineapples - Google Patents

Abstract

The invention discloses a making method for preserved pineapples, and belongs to the field of food processing. The making method is characterized by adopting the processing technological processes of material selecting, cleaning, trimming, slicing, hardening and coloring, sugaring with spice, decocting, draining, breading, drying, vacuum packaging and finished product obtaining. The making method has the advantages that the preserved pineapples are in a slice shape, are uniform in thickness and trim, have the unique aroma of pineapples and the faint scent, are unique and rich in multivitamin, can promote gastrointestinal digestion and have the effects of clearing summer-heat, promoting production of the body fluid to relieve thirst, losing weight and beautifying; in addition, the preserved pineapples are easy to store, convenient to carry and capable of being eaten all the year round and are green healthy nutritional food.

Description

A kind of preparation method of pineapple 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 pineapple preserved fruit.

Background technology

Pineapple shape is attractive in appearance, and pulp is golden yellow, and juice multi-flavor is sweet, vegetal pole horn of plenty.Containing abundant citric acid and protease in pineapple, can meat be softened, help digest and promote nutrient absorption.Pineapple is nutritious, and its composition comprises carbohydrate, protein, fat, vitamin A, B1, B2, proteolytic enzyme and calcium, phosphorus, iron, organic acid, niacin etc., especially the highest with Vitamin C content.

Study expression according to expert, proteolytic enzyme contained in pineapple can decomposing protein and aid digestion, for the modern of long-term edible too much meat and greasy food, is a kind of very suitable fruit.In addition, the tempting fragrance of pineapple is then from the acid butyl ester in its composition, has exciting salivary secretion and appetitive effect.Sweet, the micro-acid of pineapple taste, cold nature, has clearing away summerheat, promotes the production of body fluid to quench thirst, effect of diuresis, can be used for hindering that ruffian in heat, the hot polydipsia of body, abdomen is vexed, indigestion, difficult urination, the disease such as to feel dizzy.And in fruit juice, also containing a kind of with the similar ferment of gastric juice, can decomposition of protein, help digest.Delicious pineapple, this fruit not only can be lost weight, and has different effects to healthy.

Pineapple is eaten raw usually, not storage tolerance, for being processed into the comprehensive utilization that pineapple preserved fruit can realize pineapple raw material, and being convenient to store, improving its economic worth.

Summary of the invention

The object of the invention is to solve pineapple not storage tolerance problem, a kind of preparation method of pineapple preserved fruit is provided.

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

A preparation method for pineapple preserved fruit, is characterized in that: adopt-the processing process of colouring of hardening-spices sugaring-boil-drain-breading-drying-vacuum packaging-finished product of selecting materials-clean-repair-cut into slices, concrete operation step is:

A, to select materials: select ripe, size is even, without scabbing insect bite, machinery wound, go rotten the pineapple gone bad;

B, cleaning: clean its surface dirt, dirt and foreign material with circulating water;

C, finishing: pineapple cut end, disclose core, remove the peel, remove eye;

D, section: be 3-4cm slices across by thickness;

E, sclerosis colouring: the alum solution of preparation 3%, and add appropriate lemon yellow, the uniform yellow immersion liquid of furnishing, taking out after pineapple sheet is soaked 10 hours, for preventing brown stain, adding 1.5% salt and 5% honey;

F, spices sugaring: by every 50 kilograms of fresh pineapple sheets, join Amomum cardamomum, 2.5 kilograms, powder that Chinese cassia tree, dried orange peel three kinds of equal fragrance are ground into, and sucrose is some, is mixed with the liquid glucose that concentration is respectively 35%, 40%, 45%; First pineapple sheet is placed in the liquid glucose dipping of 35% after 12 hours, then puts into 40% liquid glucose dipping 10 hours, the liquid glucose finally putting into 45% processes 24 hours, and amount to 46 hours sugaring time, temperature is room temperature;

G, to boil: under the condition of 105 DEG C, add in 55% liquid glucose and boil 30 minutes;

H, drain, breading: load in basket after taking out while hot and drain, to be as the criterion under sugar-free drop, then to admix 500 grams of spices powder by every 50 kilograms of fresh pineapple sheets, make every sheet evenly be stained with powder, and be pressed into pancake;

I, drying: adopt 65 DEG C of temperature bakings, require Non-sticking, not burnt burnt, water content is 8%;

J, vacuum packaging: under vacuum 0.08 MPa, carry out the quantitative package of 320 grams with nontoxic Polythene Bag, additional trade mark carton package.

Beneficial effect: product of the present invention in flake, thickness evenly, neat, the due fragrance of tool pineapple, product delicate fragrance is unique, is rich in multivitamin, can promotes gastrointestinal disturbances, have clearing away summerheat, promote the production of body fluid to quench thirst, effect of beauty treatment of reducing weight.Being easy to storage, being convenient for carrying, throughout the year all edibles, is a kind of nutraceutical of green health.

Detailed description of the invention

Embodiment 1 :

A preparation method for pineapple preserved fruit, concrete operation step is:

A, to select materials: select ripe, size is even, without scabbing insect bite, machinery wound, go rotten the pineapple gone bad;

B, cleaning: clean its surface dirt, dirt and foreign material with circulating water;

C, finishing: pineapple cut end, disclose core, remove the peel, remove eye;

D, section: be 1.5 ~ 2.5 centimetres of slices across by thickness;

E, sclerosis colouring: the alum solution of preparation 5%, and add appropriate lemon yellow, the uniform yellow immersion liquid of furnishing, taking out after pineapple sheet is soaked 6 ~ 7 hours, for preventing brown stain, adding 3% ~ 4% salt; Pineapple sheet is the faint yellow of distinctness, and can not use lime, sodium chloride, bisulfite Calcium treatment, because pineapple is rich in tannin, more immature tannin content is higher, and calcium ion and tannin effect can make pineapple sheet be brownish black;

F, spices sugaring: by every 50 kilograms of fresh pineapple sheets, join cloves, 2 kilograms, powder that dried orange peel, Radix Glycyrrhizae three kinds of equal fragrance are ground into, and granulated sugar is some, is mixed with the liquid glucose that concentration is respectively 42%, 57%, 65%; First pineapple sheet is placed in the liquid glucose dipping of 42% after 24 hours, then puts into 57% liquid glucose dipping 8 hours, the liquid glucose finally putting into 65% processes 18 ~ 20 hours, and amount to 50 ~ 52 hours sugaring time, temperature is room temperature;

G, to boil: under the condition of 100 DEG C, add in 65% liquid glucose and boil 15 ~ 25 minutes;

H, drain, mix honey: load in basket after taking out while hot and drain, to be as the criterion under sugar-free drop, then to admix appropriate honey by every 50 kilograms of fresh pineapple sheets, make every sheet evenly all coat honey, and be pressed into pancake;

I, drying: adopt 70 ~ 75 DEG C of temperature bakings, require Non-sticking, not burnt burnt, water content is 10% ~ 20%;

J, vacuum packaging: under vacuum 0.12 MPa, carry out the quantitative package of 200 ~ 250 grams with nontoxic Polythene Bag, additional trade mark carton package.

Embodiment 2 :

A preparation method for pineapple preserved fruit, concrete operation step is:

A, to select materials: select ripe, size is even, without scabbing insect bite, machinery wound, go rotten the pineapple gone bad;

B, cleaning: clean its surface dirt, dirt and foreign material with circulating water;

C, finishing: pineapple cut end, disclose core, remove the peel, remove eye;

D, section: be 1 centimetre of slices across by thickness;

E, sclerosis colouring: the alum solution of preparation 5%, and add appropriate lemon yellow, the uniform yellow immersion liquid of furnishing, taking out after pineapple sheet is soaked 6 ~ 7 hours, for preventing brown stain, adding 3% ~ 4% salt; Pineapple sheet is the faint yellow of distinctness, and can not use lime, sodium chloride, bisulfite Calcium treatment, because pineapple is rich in tannin, more immature tannin content is higher, and calcium ion and tannin effect can make pineapple sheet be brownish black;

F, spices sugaring: by every 50 kilograms of fresh pineapple sheets, join cloves, 2 kilograms, powder that dried orange peel, Radix Glycyrrhizae three kinds of equal fragrance are ground into, and granulated sugar is some, is mixed with the liquid glucose that concentration is respectively 45%, 55%, 65%; First pineapple sheet is placed in the liquid glucose dipping of 45% after 24 hours, then puts into 55% liquid glucose dipping 8 hours, the liquid glucose finally putting into 65% processes 18 ~ 20 hours, and amount to 50 ~ 52 hours sugaring time, temperature is room temperature;

G, to boil: under the condition of 100 DEG C, add in 65% liquid glucose, add appropriate rock sugar and boil 15 ~ 25 minutes;

H, drain, breading: load in basket after taking out while hot and drain, to be as the criterion under sugar-free drop, then to admix 900 grams of spices powder by every 50 kilograms of fresh pineapple sheets, make every sheet evenly be stained with powder, and be pressed into pancake;

I, drying: adopt 70 ~ 75 DEG C of temperature bakings, require Non-sticking, not burnt burnt, water content is 10% ~ 20%;

J, vacuum packaging: under vacuum 0.12 MPa, carry out the quantitative package of 200 ~ 250 grams with nontoxic Polythene Bag, additional trade mark carton package.

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 pineapple preserved fruit, is characterized in that: adopt-the processing process of colouring of hardening-spices sugaring-boil-drain-breading-drying-vacuum packaging-finished product of selecting materials-clean-repair-cut into slices, concrete operation step is:

A, to select materials: select ripe, size is even, without scabbing insect bite, machinery wound, go rotten the pineapple gone bad;

B, cleaning: clean its surface dirt, dirt and foreign material with circulating water;

C, finishing: pineapple cut end, disclose core, remove the peel, remove eye;

D, section: be 3-4cm slices across by thickness;

E, sclerosis colouring: the alum solution of preparation 3%, and add appropriate lemon yellow, the uniform yellow immersion liquid of furnishing, taking out after pineapple sheet is soaked 10 hours, for preventing brown stain, adding 1.5% salt and 5% honey;

F, spices sugaring: by every 50 kilograms of fresh pineapple sheets, join Amomum cardamomum, 2.5 kilograms, powder that Chinese cassia tree, dried orange peel three kinds of equal fragrance are ground into, and sucrose is some, is mixed with the liquid glucose that concentration is respectively 35%, 40%, 45%; First pineapple sheet is placed in the liquid glucose dipping of 35% after 12 hours, then puts into 40% liquid glucose dipping 10 hours, the liquid glucose finally putting into 45% processes 24 hours, and amount to 46 hours sugaring time, temperature is room temperature;

G, to boil: under the condition of 105 DEG C, add in 55% liquid glucose and boil 30 minutes;

H, drain, breading: load in basket after taking out while hot and drain, to be as the criterion under sugar-free drop, then to admix 500 grams of spices powder by every 50 kilograms of fresh pineapple sheets, make every sheet evenly be stained with powder, and be pressed into pancake;

I, drying: adopt 65 DEG C of temperature bakings, require Non-sticking, not burnt burnt, water content is 8%;

J, vacuum packaging: under vacuum 0.08 MPa, carry out the quantitative package of 320 grams with nontoxic Polythene Bag, additional trade mark carton package.