CN105685347A - Making process for health-care preserved cherry - Google Patents
Making process for health-care preserved cherry Download PDFInfo
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- CN105685347A CN105685347A CN201410686310.3A CN201410686310A CN105685347A CN 105685347 A CN105685347 A CN 105685347A CN 201410686310 A CN201410686310 A CN 201410686310A CN 105685347 A CN105685347 A CN 105685347A
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- fruit
- fructus pruni
- pruni pseudocerasi
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- making process
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- Seeds, Soups, And Other Foods (AREA)
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Abstract
The invention discloses a making process for a health-care preserved cherry. The making process comprises the following steps: selection of cherries, soaking in sulfur, hardening, stoning, sugaring, cooking in a pot, baking and packaging so as to obtain a finished product. The preserved cherry processed by using the making process is rich in nutrients and capable of benefiting qi, expelling wind-dampness, promoting eruption, eliminating toxic matters, etc., and has good nutritional and health-care functions. The making process can realize comprehensive utilization of cherries , produces good economic benefits, is simple and easy to master, can produce the health-care preserved cherry with unique flavor, is suitable for large-scale production and meets market demands. The produced health-care preserved cherry is popular among vast consumers, has substantial social economic benefits and promotion value and caters for the taste of modern people in living.
Description
Technical field
The invention belongs to food processing field, be specifically related to the processing technology of a kind of Fructus Pruni pseudocerasi health preserved fruits。
Background technology
Cherry fruit sweet in the mouth is warm in nature, has the function such as QI invigorating, wind-damp dispelling in tune。Semen Persicae acrid in the mouth bitterness is put down, and has the function of removing toxic substances。The content of Fructus Pruni pseudocerasi ferrum is higher, and in every hectogram Fructus Pruni pseudocerasi, iron-holder is up to 59 milligrams, occupy fruit first place。The processing technology of current Fructus Pruni pseudocerasi health preserved fruits, complex manufacturing technology, cost of manufacture is high, and production efficiency is low, product taste bad, not easily preserves, and economic benefit is low, poor product quality。
Summary of the invention
For the above-mentioned technical problem overcoming prior art to exist, it is an object of the invention to, it is provided that the processing technology of a kind of Fructus Pruni pseudocerasi health preserved fruits, make processing technology simple to operation, producing taste good, nutritious, preservation effect is good, high-quality, economic product easily, the production of the suitable marketization。
The processing technology of Fructus Pruni pseudocerasi health preserved fruits provided by the invention, comprises the following steps:
(1) material choice: select pork full, individual medium well, fresh thickness, the normal fruit of local flavor；
(2) sulfur impregnated, hardening: the Fructus Pruni pseudocerasi of select is poured in the sodium metabisulfite solution of 0.4%-0.6% soak 2-3 days；
(3) enucleation: removed by the core of Fructus Pruni pseudocerasi with stoner after sulfur impregnated, must not destroy fruit complete, not make pulp crushing during enucleation；
(4) sugaring: rinsed by the Fructus Pruni pseudocerasi through enucleation, to remove the sclerosing agent of remnants, is then placed on Fructus Pruni pseudocerasi in the sugar liquid of concentration 52-58% and pickles 5-6 hour；
(5) pan boiling: the cherry fruit after sugaring is poured in pot together with sugar liquid, and add appropriate white sugar and citric acid adjustment pol, acidity, 25-35 minute pan boiling time, make sugar concentration reach 60%, during boiling, to make sugar liquid fully penetrate in fruit, and keep that fruit is indeformable, not shrinkage, Fructus Pruni pseudocerasi sarcocarp good for boiling is poured into together with sugar liquid and in cylinder, carries out second time sugaring, time is 2-3 days, is then pulled out by fruit and is placed in cold boiled water and rinses 2-3 time, can enter room and bake；
(6) bake: drying room temperature keeps 60-65 DEG C, after baking 6-7 hour, go out room cooling；
(7) packaging: the preserved fruit food bag packaging that will have baked, is finished product。
The processing technology of Fructus Pruni pseudocerasi health preserved fruits provided by the invention, it has the beneficial effects that, solves complex manufacturing technology, product taste bad, the problem such as poor product quality, make processing technology simple operations, manufacturing process easily operates, product quality is high, and product taste is good, high financial profit, product has good Nutrition and health function, instant bagged, edible, easy to carry, it is suitable for promoting production。
Detailed description of the invention
Below in conjunction with an embodiment, the processing technology of Fructus Pruni pseudocerasi health preserved fruits provided by the invention is described in detail。
Embodiment
The processing technology of the Fructus Pruni pseudocerasi health preserved fruits of the present embodiment, comprises the following steps:
(1) material choice: select pork full, individual medium well, fresh thickness, the normal fruit of local flavor；
(2) sulfur impregnated, hardening: the Fructus Pruni pseudocerasi of select is poured in the sodium metabisulfite solution of 0.6% soak 3 days；
(3) enucleation: removed by the core of Fructus Pruni pseudocerasi with stoner after sulfur impregnated, must not destroy fruit complete, not make pulp crushing during enucleation；
(4) sugaring: rinsed by the Fructus Pruni pseudocerasi through enucleation, to remove the sclerosing agent of remnants, is then placed on Fructus Pruni pseudocerasi in the sugar liquid of concentration 58% and pickles 6 hours；
(5) pan boiling: the cherry fruit after sugaring is poured in pot together with sugar liquid, and add appropriate white sugar and citric acid adjustment pol, acidity, 35 minutes pan boiling time, make sugar concentration reach 60%, during boiling, to make sugar liquid fully penetrate in fruit, and keep that fruit is indeformable, not shrinkage, Fructus Pruni pseudocerasi sarcocarp good for boiling is poured into together with sugar liquid and in cylinder, carries out second time sugaring, time is 3 days, is then pulled out by fruit and is placed in cold boiled water and rinses 3 times, can enter room and bake；
(6) bake: drying room temperature keeps 65 DEG C, after baking 7 hours, go out room cooling；
(7) packaging: the preserved fruit food bag packaging that will have baked, is finished product。
The processing technology of Fructus Pruni pseudocerasi health preserved fruits, the good product quality produced, technical process is simple to operation, solves the Fructus Pruni pseudocerasi holding time short, the not easily problem such as transport, superior product quality, taste is good, good in economic efficiency, being easy to accumulating, and production efficiency is high, is loved by the people, market prospect is good。
Claims (1)
1. the processing technology of a Fructus Pruni pseudocerasi health preserved fruits, it is characterised in that: said method comprising the steps of:
(1) material choice: select pork full, individual medium well, fresh thickness, the normal fruit of local flavor；
(2) sulfur impregnated, hardening: the Fructus Pruni pseudocerasi of select is poured in the sodium metabisulfite solution of 0.4%-0.6% soak 2-3 days；
(3) enucleation: removed by the core of Fructus Pruni pseudocerasi with stoner after sulfur impregnated, must not destroy fruit complete, not make pulp crushing during enucleation；
(4) sugaring: rinsed by the Fructus Pruni pseudocerasi through enucleation, to remove the sclerosing agent of remnants, is then placed on Fructus Pruni pseudocerasi in the sugar liquid of concentration 52-58% and pickles 5-6 hour；
(5) pan boiling: the cherry fruit after sugaring is poured in pot together with sugar liquid, and add appropriate white sugar and citric acid adjustment pol, acidity, 25-35 minute pan boiling time, make sugar concentration reach 60%, during boiling, to make sugar liquid fully penetrate in fruit, and keep that fruit is indeformable, not shrinkage, Fructus Pruni pseudocerasi sarcocarp good for boiling is poured into together with sugar liquid and in cylinder, carries out second time sugaring, time is 2-3 days, is then pulled out by fruit and is placed in cold boiled water and rinses 2-3 time, can enter room and bake；
(6) bake: drying room temperature keeps 60-65 DEG C, after baking 6-7 hour, go out room cooling；
(7) packaging: the preserved fruit food bag packaging that will have baked, is finished product。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410686310.3A CN105685347A (en) | 2014-11-26 | 2014-11-26 | Making process for health-care preserved cherry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410686310.3A CN105685347A (en) | 2014-11-26 | 2014-11-26 | Making process for health-care preserved cherry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105685347A true CN105685347A (en) | 2016-06-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410686310.3A Pending CN105685347A (en) | 2014-11-26 | 2014-11-26 | Making process for health-care preserved cherry |
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| CN (1) | CN105685347A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112616986A (en) * | 2020-12-24 | 2021-04-09 | 三只松鼠股份有限公司 | Method for improving surface stickiness of sugared nut kernels and application of method |
-
2014
- 2014-11-26 CN CN201410686310.3A patent/CN105685347A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112616986A (en) * | 2020-12-24 | 2021-04-09 | 三只松鼠股份有限公司 | Method for improving surface stickiness of sugared nut kernels and application of method |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160622 |
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| WD01 | Invention patent application deemed withdrawn after publication |