CN105394306A - Processing method of snakegourd preserved fruits - Google Patents
Processing method of snakegourd preserved fruits Download PDFInfo
- Publication number
- CN105394306A CN105394306A CN201510751666.5A CN201510751666A CN105394306A CN 105394306 A CN105394306 A CN 105394306A CN 201510751666 A CN201510751666 A CN 201510751666A CN 105394306 A CN105394306 A CN 105394306A
- Authority
- CN
- China
- Prior art keywords
- melon
- pulp
- parts
- processing method
- 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
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 31
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 235000008326 Trichosanthes anguina Nutrition 0.000 title abstract description 13
- 240000006567 Trichosanthes anguina Species 0.000 title 1
- 239000000463 material Substances 0.000 claims abstract description 17
- 238000009923 sugaring Methods 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 239000003814 drug Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 241000219112 Cucumis Species 0.000 claims description 41
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 41
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 41
- 235000013372 meat Nutrition 0.000 claims description 14
- 235000015177 dried meat Nutrition 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 7
- 230000035800 maturation Effects 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 3
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 3
- 241000675108 Citrus tangerina Species 0.000 claims description 3
- 241000218176 Corydalis Species 0.000 claims description 3
- 244000241838 Lycium barbarum Species 0.000 claims description 3
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 3
- 244000246386 Mentha pulegium Species 0.000 claims description 3
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 3
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 3
- 241000545442 Radix Species 0.000 claims description 3
- 244000186561 Swietenia macrophylla Species 0.000 claims description 3
- 238000007664 blowing Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 235000001050 hortel pimenta Nutrition 0.000 claims description 3
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000003958 fumigation Methods 0.000 abstract 3
- 238000005057 refrigeration Methods 0.000 abstract 2
- 238000010025 steaming Methods 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 2
- 241000353135 Psenopsis anomala Species 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 244000036905 Benincasa cerifera Species 0.000 description 1
- 235000011274 Benincasa cerifera Nutrition 0.000 description 1
- 241000345998 Calamus manan Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000012950 rattan cane Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 239000002023 wood 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
Abstract
The invention discloses a processing method of snakegourd preserved fruits, and relates to the technical field of snakegourd processing. The processing method comprises the following steps: material selection: selecting matured snakegourds as processing raw materials, and peeling and deseeding the snakegourds; slicing: slicing the peeled pulps, putting the sliced pulps into a refrigerator immediately for refrigeration under the refrigeration temperature of (-5 DEG C)-(-2 DEG C); dry steaming: performing dry steaming on the iced snakegourd pulp until the snakegourd pulp is cooked; sterilization: performing sterilization treatment by a non heating mode; sugaring: sugaring the frozen pulps by white granulated sugar which is about 40 percent of the pulp and starches under low temperature of 0 to 3 DEG C, wherein the ratio of the white granulated sugar to the starches is 1 to 1; fumigation: fumigating the sugared snakegourds pulp, wherein during fumigation, fresh medicaments are used as a fumigation material; packing: performing vacuum packing on fumigated snakegourds pulp after cooling the snakegourds pulp. The processing method is convenient and simple; the quality of the pulp cannot be affected; the processing method is healthy and environmentally friendly; original taste and flavor of the snakegourds are retained, and the snakegourd preserved fruits taste delicious.
Description
Technical field:
The present invention relates to and hang melon processing technique field, be specifically related to a kind of processing method of hanging melon and fruit dried meat.
Background technology:
Hang melon, have another name called snakegourd, because being that yellow inside is thin pulp therefore calls dung wax gourd after its maturation, being Curcurbitaceae herbaceous perennial vine plant, growing in the gentle mountain valley thick forest of height above sea level 100-1800 meters of weathers and hillside fields shrubbery, widely collecting scenery with hills and waters it " anima ".Be a kind of famous and precious Chinese medicine, modern study and authoritative institution detect and hang melon seeds containing unrighted acid, protein etc.Although hang perennial herbaceous stem rattan wood plant when melon is Curcurbitaceae.The planting range that melon hangs in China is very wide, hangs melon seeds grain pork many, containing abundant fat, protein and several amino acids and trace element, is top grade in edible melon.The existing melon that hangs is when edible, and eating method is fairly simple, not will not hang melon and be processed into the technique of preserved fruit, section follow-up in also exist and rinse, greatly can cause the loss of hanging melon internal moisture and nutriment.
Summary of the invention:
Technical problem to be solved by this invention is to provide a kind of peeling simply easy to operate, can not have influence on the quality of pulp, health environment-friendly, the processing method of what taste mouthfeel was good hang melon and fruit dried meat.
Technical problem to be solved by this invention adopts following technical scheme to realize:
Hang a processing method for melon and fruit dried meat, it is characterized in that: comprise the following steps,
(1) select materials: that selects maturation hangs melon as processing raw material, and then removes son;
(2) cut into slices: will the pulp of pericarp be gone to carry out slicing treatment, the pulp after section be put into immediately in freezer and carried out freezing processing, and freezing temperature is-5 ~-2 DEG C;
(3) dry blowing, steams the melon jerky that hangs frozen, till cooking; Be conducive to improving the mouthfeel of hanging melon and fruit dried meat.
(4) sterilization: adopt non-mode of heating to carry out sterilization processing;
(5) sugaring: by the fruit of freezing mistake, under 0 ~ 3 DEG C of low temperature, admix starch sugaring 24 hours with its heavy white granulated sugar of about 40%, wherein the ratio of white granulated sugar and starch is 1:1;
(6) stifling: good for the sugaring melon and fruit meat that hangs is taken out and fumigated, described stifling time use pure and fresh medicine as stifling material;
(7) pack: by fumigate hang melon and fruit meat cool after carry out vacuum packaging.
Fumigating pot is divided into three layers by described fumigating, and hang the superiors that melon and fruit meat is placed on fumigating pot, the bottom of hanging melon and fruit meat is lined with gauze, stifling material is put in the middle level of fumigating pot, the downside of stifling material is also lined with gauze, and the lower floor of fumigating pot puts into water, and then heating starts to fumigate;
Described stifling material is by comprising matrimony vine 5 parts, mahogany 3 parts, peppermint 8 parts, ecristate corydalis herb 3 parts, 4 parts, Radix Glycyrrhizae, chrysanthemum 6 parts, tangerine peel 8 parts of box Radixs Astragali 3 parts by weight.This step of the present invention can be processed into hanging melon and fruit dried meat and has taste fresh breath functional food, and has special local flavor.
The present invention uses stifling mode also to maintain the genuineness of hanging melon to greatest extent, although other taste can be added in stifling process, but directly do not contact with water owing to hanging melon and fruit meat, can't cause hanging the moisture of melon and the loss of nutriment, particularly when the surface of hanging melon and fruit meat has adhered to one deck starch and granulated sugar.
The invention has the beneficial effects as follows: the present invention is convenient and simple, can not have influence on the quality of pulp, health environment-friendly, and maintain the genuineness of hanging melon to greatest extent, taste mouthfeel is good.
Detailed description of the invention:
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with instantiation, setting forth the present invention further.
Hang a processing method for melon and fruit dried meat, comprise the following steps,
(1) select materials: that selects maturation hangs melon as processing raw material, and then removes son;
(2) cut into slices: will the pulp of pericarp be gone to carry out slicing treatment, the pulp after section be put into immediately in freezer and carried out freezing processing, and freezing temperature is-5 ~-2 DEG C;
(3) dry blowing, steams the melon jerky that hangs frozen, till cooking;
(4) sterilization: adopt non-mode of heating to carry out sterilization processing;
(5) sugaring: by the fruit of freezing mistake, under 0 ~ 3 DEG C of low temperature, admix starch sugaring 24 hours with its heavy white granulated sugar of about 40%, wherein the ratio of white granulated sugar and starch is 1:1;
(6) stifling: good for the sugaring melon and fruit meat that hangs is taken out and fumigated, described stifling time use pure and fresh medicine as stifling material;
(7) pack: by fumigate hang melon and fruit meat cool after carry out vacuum packaging.
Fumigate and fumigating pot is divided into three layers, hang the superiors that melon and fruit meat is placed on fumigating pot, the bottom of hanging melon and fruit meat is lined with gauze, and stifling material is put in the middle level of fumigating pot, and the downside of stifling material is also lined with gauze, and the lower floor of fumigating pot puts into water, then heats and starts to fumigate;
Stifling material is by comprising matrimony vine 5 parts, mahogany 3 parts, peppermint 8 parts, ecristate corydalis herb 3 parts, 4 parts, Radix Glycyrrhizae, chrysanthemum 6 parts, tangerine peel 8 parts of box Radixs Astragali 3 parts by weight.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (3)
1. hang a processing method for melon and fruit dried meat, it is characterized in that: comprise the following steps,
(1) select materials: that selects maturation hangs melon as processing raw material, and then removes son;
(2) cut into slices: will the pulp of pericarp be gone to carry out slicing treatment, the pulp after section be put into immediately in freezer and carried out freezing processing, and freezing temperature is-5 ~-2 DEG C;
(3) dry blowing, steams the melon jerky that hangs frozen, till cooking;
(4) sterilization: adopt non-mode of heating to carry out sterilization processing;
(5) sugaring: by the fruit of freezing mistake, under 0 ~ 3 DEG C of low temperature, admix starch sugaring 24 hours with its heavy white granulated sugar of about 40%, wherein the ratio of white granulated sugar and starch is 1:1;
(6) stifling: good for the sugaring melon and fruit meat that hangs is taken out and fumigated, described stifling time use pure and fresh medicine as stifling material;
(7) pack: by fumigate hang melon and fruit meat cool after carry out vacuum packaging.
2. a kind of processing method of hanging melon and fruit dried meat according to claim 1, it is characterized in that: fumigating pot is divided into three layers by described fumigating, hang the superiors that melon and fruit meat is placed on fumigating pot, the bottom of hanging melon and fruit meat is lined with gauze, stifling material is put in the middle level of fumigating pot, the downside of stifling material is also lined with gauze, and the lower floor of fumigating pot puts into water, and then heating starts to fumigate.
3. a kind of processing method of hanging melon and fruit dried meat according to claim 1 and 2, is characterized in that: described stifling material is by comprising matrimony vine 5 parts, mahogany 3 parts, peppermint 8 parts, ecristate corydalis herb 3 parts, 4 parts, Radix Glycyrrhizae, chrysanthemum 6 parts, tangerine peel 8 parts of box Radixs Astragali 3 parts by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510751666.5A CN105394306A (en) | 2015-11-04 | 2015-11-04 | Processing method of snakegourd preserved fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510751666.5A CN105394306A (en) | 2015-11-04 | 2015-11-04 | Processing method of snakegourd preserved fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105394306A true CN105394306A (en) | 2016-03-16 |
Family
ID=55460356
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510751666.5A Pending CN105394306A (en) | 2015-11-04 | 2015-11-04 | Processing method of snakegourd preserved fruits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105394306A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821547A (en) * | 2017-12-15 | 2018-03-23 | 安徽祥宝粮油食品有限公司 | A kind of sandwich biscuits and preparation method thereof |
| CN107897284A (en) * | 2017-12-18 | 2018-04-13 | 安徽祥宝粮油食品有限公司 | A kind of intermediate course of sandwich biscuits and preparation method thereof |
| CN108013204A (en) * | 2017-12-06 | 2018-05-11 | 丹阳市茂园果业专业合作社 | A kind of deep working method of Cuiguan pear pears core |
| CN112273524A (en) * | 2020-10-29 | 2021-01-29 | 新晃县华森科技有限责任公司 | Preparation method of preserved snakegourd |
| CN114698718A (en) * | 2022-04-13 | 2022-07-05 | 四川大学 | Trichosanthes kirilowii fruit pulp soft sweet and preparation process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390555A (en) * | 2008-11-14 | 2009-03-25 | 杨启财 | Process method of finger citron succade |
| CN103689192A (en) * | 2013-12-07 | 2014-04-02 | 陈园园 | Processing method of preserved kiwi fruit |
| CN103976119A (en) * | 2014-05-28 | 2014-08-13 | 广西田阳嘉佳食品有限公司 | Preserved artocarpus heterophyllus lam fruits and processing method thereof |
| CN104757553A (en) * | 2015-01-22 | 2015-07-08 | 安徽栋泰农业科技发展有限公司 | Consciousness-restoring qi-tonifying pearl sweet potato ball and preparation method thereof |
-
2015
- 2015-11-04 CN CN201510751666.5A patent/CN105394306A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390555A (en) * | 2008-11-14 | 2009-03-25 | 杨启财 | Process method of finger citron succade |
| CN103689192A (en) * | 2013-12-07 | 2014-04-02 | 陈园园 | Processing method of preserved kiwi fruit |
| CN103976119A (en) * | 2014-05-28 | 2014-08-13 | 广西田阳嘉佳食品有限公司 | Preserved artocarpus heterophyllus lam fruits and processing method thereof |
| CN104757553A (en) * | 2015-01-22 | 2015-07-08 | 安徽栋泰农业科技发展有限公司 | Consciousness-restoring qi-tonifying pearl sweet potato ball and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013204A (en) * | 2017-12-06 | 2018-05-11 | 丹阳市茂园果业专业合作社 | A kind of deep working method of Cuiguan pear pears core |
| CN107821547A (en) * | 2017-12-15 | 2018-03-23 | 安徽祥宝粮油食品有限公司 | A kind of sandwich biscuits and preparation method thereof |
| CN107897284A (en) * | 2017-12-18 | 2018-04-13 | 安徽祥宝粮油食品有限公司 | A kind of intermediate course of sandwich biscuits and preparation method thereof |
| CN112273524A (en) * | 2020-10-29 | 2021-01-29 | 新晃县华森科技有限责任公司 | Preparation method of preserved snakegourd |
| CN114698718A (en) * | 2022-04-13 | 2022-07-05 | 四川大学 | Trichosanthes kirilowii fruit pulp soft sweet and preparation process thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| 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: 20160316 |