CN105941806A - Preparation method of burdock preserves - Google Patents
Preparation method of burdock preserves Download PDFInfo
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- CN105941806A CN105941806A CN201610360656.3A CN201610360656A CN105941806A CN 105941806 A CN105941806 A CN 105941806A CN 201610360656 A CN201610360656 A CN 201610360656A CN 105941806 A CN105941806 A CN 105941806A
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- fructus arctii
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- 206010037844 rash Diseases 0.000 description 1
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- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
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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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a preparation method of burdock preserves, belonging to the field of food processing. The preparation method is characterized by comprising the following processing flows: selecting materials, preprocessing, precooking, sugaring, boiling with sugar, frying with sugar, making sugar scrub, baking, and packaging. The preparation method has the beneficial effects that a product disclosed by the invention is milk white, the surface is dry and provided with icing, the outside is fragrant and crisp and the inside is fluffy, sour, sweet and refreshing are achieved, less sugar is adopted for preserving, ginger juice is added for being tasty, the taste is fragrant and sweet, and is not greasy, and is more consistent with the public taste; the product contains a variety of nutritive elements, can promote appetite, help digestion, is beneficial to enhance the immune function of a human body, and improve human body resistance, has the efficacies of dispelling wind and dissipating heat, reinforcing kidney to strengthen yang, lowering blood pressure and blood fat, and inhibiting tumor, and is delicious food which is suitable for people of all ages, green and healthy, simple in operation, and convenient to carry.
Description
Technical field
The processing method that the present invention relates to a kind of food, especially relates to the manufacture method of a kind of Fructus Arctii preserve.
Background technology
Fructus Arctii is referred to as Fructus Arctii, originates in China, and Compendium of Material Medica claims " Fructus Arctii ", also known as Fructus Arctii, is 2 years raw herbaceous plant, and its son, its root all can be used as medicine, it is possible to edible, and " Bencao Jingshu " is called " scattered wind heat extraction detoxify three key medicines ".Compendium of Material Medica claims its " logical twelve regular channels, wash the five internal organs bad odor ", " clothes are made light of one's life by commiting suicide resistance to old for a long time ".Fructus Arctii enjoys the good reputation of the king of vegetable, can match in excellence or beauty with Radix Ginseng in Japan, it is the health promoting product of a kind of high nutritive value, and rich in the several mineral materials required for the human bodies such as inulin, cellulose, protein, calcium, phosphorus, ferrum, aminoacid, carotene contained therein is higher 280 times than Radix Dauci Sativae.Fructus Arctii fleshy tap root delicacy delicious and crisp.Can stir-fry and eat, cook, eat raw or be processed into beverage.
Fiber contained by Fructus Arctii can promote intestinal peristalsis, helps defecation, reduces internal cholesterol, and minimizing toxin, refuse accumulate in vivo, reach prevention of stroke and prevent and treat effect of gastric cancer, uterus carcinoma.Doctor trained in Western medicine thinks that it, except having diuresis, removing food stagnancy, eliminating the phlegm in addition to the pharmacological actions such as stopping leak, is additionally operable to the dietetic therapy of constipation, hypertension, high-cholesterol disease.The traditional Chinese medical science thinks effects such as having wind-dispelling heat-dissipating, lung qi dispersing rash, resolving toxin and disinhibiting the throat, can be used for anemopyretic cold, cough with copious phlegm, measles rubella, laryngopharynx swelling and pain.Research shows, Fructus Arctii has obvious blood sugar lowering, blood fat reducing, blood pressure lowering, kidney invigorating and YANG supporting, loosening bowel to relieve constipation and anticancer to grow, spread and move the effect of heavy metal in water of abandoning, and is ideal natural health care.China's national authority pharmacopeia such as " modern Chinese medicine voluminous dictionary ", " Chinese medicine voluminous dictionary " is summarised as three aspects the pharmacological action of Fructus Arctii: have promotion growth, have the material of suppression tumor growth and have antibacterial and antifungic action.
Fructus Arctii being processed into Fructus Arctii preserve, improves economic worth and the nutritive value of Fructus Arctii raw material, the most also deep processing and product increment for Fructus Arctii open new way.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of Fructus Arctii preserve, deep processing and product increment for Fructus Arctii open new way, and then promote the economic development of China.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of manufacture method of Fructus Arctii preserve, it is characterised in that: use select materials → pretreatment → precook → sugaring → candy → sugar explode → chooses sand → bake → be packaged as processing process, concrete operation step is:
(1) select materials: selection physically well develops, Fructus Arctii ripe, bad without wound, rotten makees raw material；
(2) pretreatment: the Fructus Arctii chosen is cleaned, peeling, is cut into long 4.5cm, wide 1.5cm, the strip of thick 0.7cm, places into by 0.45% malic acid and 0.3% ascorbic acid by the color fixative solution of 2:1 proportions, color retention 25 minutes, then rinses with clear water, drains；
(3) precooking: put into clear water in pot, add organic acid adjusting pH value is 5-6, heated and boiled, then pours the Fructus Arctii bar after color fixative into, boils 15 minutes, pulls out, soaks cool, dry in input cold water；
(4) sugaring: first make the sugar liquid of 26% with sucrose, then fresh ginger is smashed to pieces make Rhizoma Zingiberis Recens mud, add, be modulated into sugared ginger juice；Being put into by Fructus Arctii bar in sugared ginger juice again and soak 5-6 days, during dipping, every day pours sugared ginger juice in pot into and concentrates once, until stopping when sugar concentration reaches 65%；It is subsequently adding 0.36% rose essence, 3% Flos Caryophylli and 12% Mel, stirs, continue sugaring 6-8 days；
(5) candy: sugar liquid to be poured in pot and boils, pour Fructus Arctii bar into, maintain after boiling 65 minutes, then Fructus Arctii bar is poured in leaching cylinder together with sugar liquid, soak 5 days；
(6) sugar is fried: pulls Fructus Arctii bar, draining sugar liquid out, then sugar liquid is heated in pot, adjusts sugar concentration to 78%, after boiling, pour Fructus Arctii bar into, keep slow fire boiling to boil 25 minutes, until Fructus Arctii bar explode into completely white, sugar liquid be thick time, add a little preservative, can take the dish out of the pot；After sugar is fried, make Fructus Arctii bar bulk, increase mouthfeel；
(7) choose sand: explode the Fructus Arctii bar taken the dish out of the pot and enter dish immediately, start hair-dryer and cool down, and constantly stirred, treat that frosting, tack-free occurs in Fructus Arctii bar surface；
(8) bake: Fructus Arctii bar is spread out on drip pan, be dried under conditions of 70 DEG C, until Fructus Arctii bar water content reaches 12%；
(9) packaging: seal after packaging, uses high-temperature short-time sterilization, is finished product.
Beneficial effect: product of the present invention is creamy white, dry tack free is micro-frosting, soft in outer delicious and crisp, sour-sweet tasty and refreshing, uses low sugar cure, adds Sucus Zingberis tasty, sweet mouthfeel non-greasy, more meets the taste of masses；This product is rich in multiple nutrients material, can with appetite stimulator, help digest, be conducive to strengthening the immunologic function of human body, strengthening body resistance, also there is wind-dispelling heat-dissipating, kidney invigorating and YANG supporting, hypertension and hyperlipemia and effect of suppression tumor, it is a kind of all-ages, ticbit of green health, simple to operate, it is simple to carry.
Detailed description of the invention
Embodiment 1:
A kind of manufacture method of Fructus Arctii preserve, concrete operation step is:
(1) select materials: selection physically well develops, Fructus Arctii ripe, bad without wound, rotten makees raw material；
(2) pretreatment: the Fructus Arctii chosen is cleaned, peeling, is cut into long 3cm, wide 1.5cm, the strip of thick 0.8cm, places into by the formulated color fixative solution of 0.5% malic acid and 0.25% ascorbic acid equal proportion, color retention 35 minutes, then rinses with clear water, drains；
(3) precooking: put into clear water in pot, add citric acid adjusting pH value is 4-5, heated and boiled, then pours the Fructus Arctii bar after color fixative into, boils 12 minutes, pulls out, soaks cool, dry in input cold water；
(4) sugaring: add sugar cure in three times: for the first time, pours in basin by Fructus Arctii bar, adds the protein sugar of 15%, stirs evenly, and loads in leaching cylinder, pickled 20 hours；For the second time, add the protein sugar of 23%, continue pickled 24 hours；For the third time, add the protein sugar of 35%, continue pickled 22 hours, pull out, draining sugar liquid, prepare candy；Use 3 sugarings, low sugar cure, enable Fructus Arctii bar to fully absorb sugar liquid, agreeably sweet, improve the mouthfeel of product；
(5) candy: sugar liquid to be poured in pot and boils, add appropriate Fructus Dispyroris Loti juice, then pour Fructus Arctii bar into, maintain after boiling 20 minutes, then Fructus Arctii bar is poured in leaching cylinder together with sugar liquid, soak 4 days；
(6) sugar is fried: pulls Fructus Arctii bar, draining sugar liquid out, then sugar liquid is heated in pot, adjusts sugar concentration to 70%, after boiling, pour Fructus Arctii bar into, keep slow fire boiling to boil 35 minutes, until Fructus Arctii bar explode into completely white, sugar liquid be thick time, add a little sodium benzoate, can take the dish out of the pot；After sugar is fried, make Fructus Arctii bar bulk, increase mouthfeel；
(7) choose sand: explode the Fructus Arctii bar taken the dish out of the pot and enter dish immediately, start hair-dryer and cool down, and constantly stirred, treat that frosting, tack-free occurs in Fructus Arctii bar surface；
(8) bake: spreading out on drip pan by Fructus Arctii bar, microwave drying under conditions of 65 DEG C, until Fructus Arctii bar water content reaches 25%；
(9) packaging: seal after packaging, uses high-temperature short-time sterilization, is finished product.
Embodiment 2:
A kind of manufacture method of Fructus Arctii preserve, concrete operation step is:
(1) select materials: select the Fructus Arctii physically well developed, ripe, nothing wound is bad, rotten, Rhizoma Steudnerae Henryanae to make raw material；
(2) pretreatment: the raw material chosen is cleaned, peeling, is cut into length and width and is the square shape of 2.5cm, places into by 0.36% citric acid and 0.23% ascorbic acid by the color fixative solution of the proportions of 1:2, color retention 50 minutes, then rinses with clear water, drains；
(3) precooking: put into clear water in pot, add organic acid adjusting pH value is 3, heated and boiled, then pours the raw material after color fixative into, boils 6-8 minute, pulls out, soaks cool, dry in input cold water；
(4) sugaring: use sugaring in five times, raw material is put in Glucose Liquid pickled, sugaring the most in five times, the concentration of sugar gradually being improved, its order increasing pol is 20%, 25%, 32%, 38%, 45%, uses 5 sugarings, low sugar cure, raw material is enable to fully absorb sugar liquid, agreeably sweet, improve the mouthfeel of product；
(5) candy: sugar liquid to be poured in pot and boils, add appropriate Folium Bambusae wine, then pour raw material into, maintain after boiling 37 minutes, then raw material is poured in leaching cylinder together with sugar liquid, soak 36 hours；
(6) sugar is fried: pulls raw material, draining sugar liquid out, then sugar liquid is heated in pot, adjusts sugar concentration to 75%, after boiling, pour raw material into, keep slow fire boiling to boil 60 minutes, until Fructus Arctii bar explode into completely white, sugar liquid be thick time, add a little preservative, can take the dish out of the pot；After sugar is fried, make raw material bulk, increase mouthfeel；
(7) choose sand: explode the raw material taken the dish out of the pot and enter dish immediately, start hair-dryer and cool down, and constantly stirred, treat that frosting, tack-free occurs in raw material surface；
(8) bake: raw material is spread out on drip pan, bake under conditions of 65 DEG C, until Fructus Arctii bar water content reaches 25%；
(9) packaging: seal after packaging, uses high-temperature short-time sterilization, is finished product.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the manufacture method of a Fructus Arctii preserve, it is characterised in that: use select materials → pretreatment → precook → sugaring → candy → sugar explode → chooses sand → bake → be packaged as processing process, concrete operation step is:
(1) select materials: selection physically well develops, Fructus Arctii ripe, bad without wound, rotten makees raw material；
(2) pretreatment: the Fructus Arctii chosen is cleaned, peeling, is cut into long 4.5cm, wide 1.5cm, the strip of thick 0.7cm, places into by 0.45% malic acid and 0.3% ascorbic acid by the color fixative solution of 2:1 proportions, color retention 25 minutes, then rinses with clear water, drains；
(3) precooking: put into clear water in pot, add organic acid adjusting pH value is 5-6, heated and boiled, then pours the Fructus Arctii bar after color fixative into, boils 15 minutes, pulls out, soaks cool, dry in input cold water；
(4) sugaring: first make the sugar liquid of 26% with sucrose, then fresh ginger is smashed to pieces make Rhizoma Zingiberis Recens mud, add, be modulated into sugared ginger juice；Being put into by Fructus Arctii bar in sugared ginger juice again and soak 5-6 days, during dipping, every day pours sugared ginger juice in pot into and concentrates once, until stopping when sugar concentration reaches 65%；It is subsequently adding 0.36% rose essence, 3% Flos Caryophylli and 12% Mel, stirs, continue sugaring 6-8 days；
(5) candy: sugar liquid to be poured in pot and boils, pour Fructus Arctii bar into, maintain after boiling 65 minutes, then Fructus Arctii bar is poured in leaching cylinder together with sugar liquid, soak 5 days；
(6) sugar is fried: pulls Fructus Arctii bar, draining sugar liquid out, then sugar liquid is heated in pot, adjusts sugar concentration to 78%, after boiling, pour Fructus Arctii bar into, keep slow fire boiling to boil 25 minutes, until Fructus Arctii bar explode into completely white, sugar liquid be thick time, add a little preservative, can take the dish out of the pot；After sugar is fried, make Fructus Arctii bar bulk, increase mouthfeel；
(7) choose sand: explode the Fructus Arctii bar taken the dish out of the pot and enter dish immediately, start hair-dryer and cool down, and constantly stirred, treat that frosting, tack-free occurs in Fructus Arctii bar surface；
(8) bake: Fructus Arctii bar is spread out on drip pan, be dried under conditions of 70 DEG C, until Fructus Arctii bar water content reaches 12%；
(9) packaging: seal after packaging, uses high-temperature short-time sterilization, is finished product.
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| CN201610360656.3A CN105941806A (en) | 2016-05-28 | 2016-05-28 | Preparation method of burdock preserves |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319087A (en) * | 2017-07-24 | 2017-11-07 | 芜湖市三山区绿色食品产业协会 | The preparation method of konjaku dried meat |
| CN107549432A (en) * | 2017-11-01 | 2018-01-09 | 佛山市三水区敏俊食品有限公司 | A kind of preparation method of burdock preserved fruit |
| CN107691738A (en) * | 2017-11-01 | 2018-02-16 | 佛山市三水区敏俊食品有限公司 | A kind of burdock preserved fruit |
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| CN104171231A (en) * | 2013-09-24 | 2014-12-03 | 刘凤琪 | Processing method for candied burdock |
| CN105394305A (en) * | 2015-10-26 | 2016-03-16 | 胡本奎 | Making method of fruity preserved burdock |
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- 2016-05-28 CN CN201610360656.3A patent/CN105941806A/en not_active Withdrawn
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| CN104171231A (en) * | 2013-09-24 | 2014-12-03 | 刘凤琪 | Processing method for candied burdock |
| CN105394305A (en) * | 2015-10-26 | 2016-03-16 | 胡本奎 | Making method of fruity preserved burdock |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319087A (en) * | 2017-07-24 | 2017-11-07 | 芜湖市三山区绿色食品产业协会 | The preparation method of konjaku dried meat |
| CN107549432A (en) * | 2017-11-01 | 2018-01-09 | 佛山市三水区敏俊食品有限公司 | A kind of preparation method of burdock preserved fruit |
| CN107691738A (en) * | 2017-11-01 | 2018-02-16 | 佛山市三水区敏俊食品有限公司 | A kind of burdock preserved fruit |
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