CN105994897A - Method for preparing special preserved chayote - Google Patents
Method for preparing special preserved chayote Download PDFInfo
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- CN105994897A CN105994897A CN201610348982.2A CN201610348982A CN105994897A CN 105994897 A CN105994897 A CN 105994897A CN 201610348982 A CN201610348982 A CN 201610348982A CN 105994897 A CN105994897 A CN 105994897A
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- sugar
- preserved gourd
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- fructus
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- 238000000034 method Methods 0.000 title claims abstract description 13
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- 240000007660 Sechium edule Species 0.000 title abstract 5
- 235000013305 food Nutrition 0.000 claims abstract description 9
- 235000009508 confectionery Nutrition 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
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- 238000009835 boiling Methods 0.000 claims description 26
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- 238000009923 sugaring Methods 0.000 claims description 14
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- 238000002360 preparation method Methods 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 6
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- 240000001592 Amaranthus caudatus Species 0.000 claims description 2
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- 244000269722 Thea sinensis Species 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
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- 239000004178 amaranth Substances 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
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- NNMALANKTSRILL-ZUTFDUMMSA-N 3-[(2z,5z)-2-[[3-(2-carboxyethyl)-5-[(z)-[(3z,4r)-3-ethylidene-4-methyl-5-oxopyrrolidin-2-ylidene]methyl]-4-methyl-1h-pyrrol-2-yl]methylidene]-5-[(4-ethyl-3-methyl-5-oxopyrrol-2-yl)methylidene]-4-methylpyrrol-3-yl]propanoic acid Chemical compound O=C1C(CC)=C(C)C(\C=C/2C(=C(CCC(O)=O)C(=C/C3=C(C(C)=C(\C=C/4\C(\[C@@H](C)C(=O)N\4)=C/C)N3)CCC(O)=O)/N\2)C)=N1 NNMALANKTSRILL-ZUTFDUMMSA-N 0.000 description 1
- 241001164374 Calyx Species 0.000 description 1
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 description 1
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- INPDFIMLLXXDOQ-UHFFFAOYSA-N Phycocyanobilin Natural products CCC1=C(C)C(=CC2=NC(=C/c3[nH]c(C=C/4C(C(C(N4)=O)C)=CC)c(C)c3CCC(=O)O)C(=C2C)CCC(=O)O)NC1=O INPDFIMLLXXDOQ-UHFFFAOYSA-N 0.000 description 1
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- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000012730 carminic acid Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
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- 239000003205 fragrance Substances 0.000 description 1
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- 108010072011 phycocyanobilin Proteins 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 230000006878 vivipary Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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 method for preparing special preserved chayote, and belongs to the field of food processing. The method is characterized by adopting a processing process flow including material selecting, flesh removing, strip cutting, hardening and rinsing, blanching to remove odor, preserving with sugar and cooking with sugar, coloring and molding, drying and packaging. The special preserved chayote has the beneficial effects of crispy and refreshing taste, sweet but not greasy taste, and has the unique fragrant flavor of chayote. The special preserved chayote is beneficial to body resistance enhancement, has functions of extending blood vessels and lowering blood pressure, and is a low-heat low-fat green food integrating nutritional and health values.
Description
Technical field
The processing method that the present invention relates to a kind of food, especially relates to the manufacture method that a kind of characteristic Fructus Sechii edulis perfume (or spice) is given a farewell dinner.
Background technology
Fructus Sechii edulis, has another name called falcon people's melon, Annan's melon, longevity melon, is a kind of Cucurbitaceae Fructus Sechii edulis platymiscium.Fruit pyriform, has obvious 5 longitudinal furrows, and there is a stitching thread on melon top.Really color is by green to milky, sarcocarp milky, only has one piece of seed in a fruit, and sarcocarp fits tightly with seed coat, is not readily separated；Seed is flat, spindle；Seed coat meat is membranaceous, does not possess and controls the function of dehydration in seed.When seed is peeled off after fruit, easily dehydration is shrivelled and lose vitality, and seed is without rest period, and as gathered not in time after maturation, seed will quickly be sprouted in melon, and this phenomenon claims " vivipary ", is a big feature of Fructus Sechii edulis.
The effect of Fructus Sechii edulis: 1. strengthen resistance of human body: Fructus Sechii edulis is in melon vegetables Middle nutrition comprehensive and abundant, and often food can strengthen the ability of human body resist the disease；2 blood pressure lowering: often eat Fructus Sechii edulis and diuresis can arrange sodium, have expansion blood vessel, the function of blood pressure lowering, be the health-care vegetable of heart disease and patients with hypertension；3. improve intelligence: the many melons of Buddhist contain abundant zinc, can improve intelligence.
Fructus Sechii edulis easily degenerates, not storage tolerance, can realize the comprehensive utilization to Fructus Sechii edulis for being processed into characteristic Fructus Sechii edulis perfume (or spice) candied fruit, it is simple to store, improve its economic worth and nutritive value.
Summary of the invention
Present invention aim to address the problem that fresh Fructus Sechii edulis is difficult to storage, it is provided that the manufacture method that a kind of characteristic Fructus Sechii edulis perfume (or spice) is given a farewell dinner.
The present invention solves its technical problem and is adopted the technical scheme that:
The manufacture method that a kind of characteristic Fructus Sechii edulis perfume (or spice) is given a farewell dinner, it is characterised in that: use flesh cutting → hardening rinsing of selecting materials → go → boiling hot boil de-taste → sugaring candy → processing process of molded-in-color → drying → packaging, concrete operation step is:
(1) select materials: selection is big, meat is thick, solid, raw material made by the Fructus Sechii edulis of the fresh mature of surfacing；
(2) peeling flesh cutting: the Fructus Sechii edulis chosen is cleaned surface silt, shoots off epidermis with planing tool, is then cut into the thick melon circle of 6cm, removes melon pulp and Semen Benincasae, be cut into the wide sugar-preserved gourd of 0.8cm；
(3) hardening rinsing: taking appropriate quick lime in pond, add water stirring, is configured to the lime liquor of 5%, staticly settle, take supernatant and enter in another pond, the sugar-preserved gourd cut is immersed, build bamboo curtain splint, in order to avoid sugar-preserved gourd floats, soak 4-5h, make sugar-preserved gourd be sufficiently hardened, then sugar-preserved gourd is pulled out, rinse for several times with clear water, wash away the lime liquor sticked, drain away the water standby；
(4) scald and boil de-taste: the Fructus Citri Sarcodactylis sugar-preserved gourd of rinsed clean is poured in boiling water pot, scalds and boil 10min, be stirred continuously, boil to time translucent, pull clear water out and rinse 3 times, to remove Calx taste；
(5) sugaring, candy: the xylitol sugar liquid of preparation 45%, adds appropriate maltose, osmanthus concrete, Cortex Moutan, citric acid, heated and boiled, pours Fructus Citri Sarcodactylis sugar-preserved gourd into, pull out after dipping 22h；Again sugar concentration is adjusted to 52%, the sugar-preserved gourd after sugaring is poured into, then impregnates 20h, make sugar-preserved gourd fully ooze sugar dehydration；Then the sugar liquid of preparation 5 part 55%, wherein 4 parts are separately added into appropriate amaranth, Fructus Gardeniae orchid, lemon yellow, tea green food coloring, make assorted sugar liquid, and another part is not added with any pigment, and the sugar-preserved gourd after sugaring is divided into five parts, pour boiling in assorted sugar liquid respectively into；
(6) molded-in-color: very hot oven boiling, when temperature rises to 90 DEG C, uses slow fire boiling instead, and is stirred continuously, and makes coloring boiling uniform；Boiling sugar concentration reaches more than 60%, picks up, draining sugar liquid during the transparent shape of sugar-preserved gourd；
(7) dry: assorted sugar-preserved gourd is respectively placed on different bed-mat for summers and dries；
(8) packaging: after drying, mixes colors sugar-preserved gourd, admixes appropriate red Fructus Citri tangerinae quintessence oil, with food plastic bag subpackage.
Beneficial effect: product of the present invention is fresh and crisp, agreeably sweet, has the delicate fragrance local flavor that Fructus Sechii edulis is unique.This product not only contributes to strengthen resistance of human body, also expands the function of blood vessel, blood pressure lowering, is a kind of to integrate the pollution-free food low in calories, low-fat that nutrition and health care is worth.
Detailed description of the invention
Embodiment 1:
The manufacture method that a kind of characteristic Fructus Sechii edulis perfume (or spice) is given a farewell dinner, concrete operation step is:
(1) select materials: selection is big, raw material made by meat ninety percent ripe Fructus Sechii edulis thick, solid, surfacing；
(2) peeling flesh cutting: the Fructus Sechii edulis chosen is cleaned surface silt, shoots off epidermis with planing tool, is then cut into the thick melon circle of 3cm, removes melon pulp and Semen Benincasae, be cut into the wide sugar-preserved gourd of 1.5cm；
(3) hardening rinsing: taking appropriate quick lime in pond, add water stirring, is configured to the lime liquor of 2.5%, staticly settle, take supernatant and enter in another pond, the sugar-preserved gourd cut is immersed, build bamboo curtain splint, in order to avoid sugar-preserved gourd floats, soak 10-12h, make sugar-preserved gourd be sufficiently hardened, then sugar-preserved gourd is pulled out, rinse for several times with clear water, wash away the lime liquor sticked, drain away the water standby；
(4) scald and boil de-taste: the Fructus Citri Sarcodactylis sugar-preserved gourd of rinsed clean is poured in boiling water pot, scalds and boil 28min, be stirred continuously, boil to time translucent, pull clear water out and rinse 1-2 time, to remove Calx taste；
(5) sugaring, candy: the red sugar of preparation 25%, adds appropriate Radix Glycyrrhizae, Folium Citri tangerinae, Radix Paeoniae, heated and boiled, pours Fructus Citri Sarcodactylis sugar-preserved gourd into, pull out after dipping 18h；Again sugar concentration is adjusted to 30%, the sugar-preserved gourd after sugaring is poured into, then impregnates 20h, make sugar-preserved gourd fully ooze sugar dehydration；Then the sugar liquid of preparation 5 part 45%, wherein 4 parts are separately added into appropriate carmine, phycocyanobilin, Gardenia Yellow, algae indigo plant food coloring, make assorted sugar liquid, and another part is not added with any pigment, and the sugar-preserved gourd after sugaring is divided into five parts, pour boiling in assorted sugar liquid respectively into；
(6) molded-in-color: very hot oven boiling, when temperature rises to 85 DEG C, uses slow fire boiling instead, and is stirred continuously, and makes coloring boiling uniform；Boiling sugar concentration reaches more than 60%, picks up, draining sugar liquid during the transparent shape of sugar-preserved gourd；
(7) dry: assorted sugar-preserved gourd is respectively placed on different bed-mat for summers and dries；
(8) packaging: after drying, mixes colors sugar-preserved gourd, with food plastic bag subpackage.
Embodiment 2:
The manufacture method that a kind of characteristic Fructus Sechii edulis perfume (or spice) is given a farewell dinner, concrete operation step is:
(1) select materials: selection is big, raw material made by meat ninety percent ripe Fructus Sechii edulis thick, solid, surfacing；
(2) peeling flesh cutting: the Fructus Sechii edulis chosen is cleaned surface silt, shoots off epidermis with planing tool, is then cut into the thick melon circle of 5cm, removes melon pulp and Semen Benincasae, be cut into the wide sugar-preserved gourd of 1.2cm；
(3) hardening rinsing: taking appropriate quick lime in pond, add water stirring, is configured to the lime liquor of 1.8%, staticly settle, take supernatant and enter in another pond, the sugar-preserved gourd cut is immersed, build bamboo curtain splint, in order to avoid sugar-preserved gourd floats, soak 5h, make sugar-preserved gourd be sufficiently hardened, then sugar-preserved gourd is pulled out, rinse for several times with clear water, wash away the lime liquor sticked, drain away the water standby；
(4) scald and boil de-taste: the Fructus Citri Sarcodactylis sugar-preserved gourd of rinsed clean is poured in boiling water pot, scalds and boil 35min, be stirred continuously, boil to time translucent, pull clear water out and rinse 4 times, to remove Calx taste；
(5) sugaring, candy: the Fructus Hordei Germinatus sugar liquid of preparation 30%, adds appropriate Flos Caryophylli, Flos Rosae Rugosae sauce, stevioside, heated and boiled, pours Fructus Citri Sarcodactylis sugar-preserved gourd into, pull out after dipping 25h；Again sugar concentration is adjusted to 37%, the sugar-preserved gourd after sugaring is poured into, then impregnates 18h, make sugar-preserved gourd fully ooze sugar dehydration；Then the sugar liquid of preparation 5 part 42%, wherein 4 parts are separately added into appropriate Ziziphi Spinosae color, phylloxanthin, Fructus Rosae Laevigatae palm fibre, the red food coloring of Calyx Hibisci Sabdariffae, make assorted sugar liquid, and another part is not added with any pigment, sugar-preserved gourd after sugaring is divided into five parts, pours boiling in assorted sugar liquid respectively into；
(6) molded-in-color: very hot oven boiling, when temperature rises to 95 DEG C, uses slow fire boiling instead, and is stirred continuously, and makes coloring boiling uniform；Boiling sugar concentration reaches more than 58%, picks up, draining sugar liquid during the transparent shape of sugar-preserved gourd；
(7) dry: assorted sugar-preserved gourd is respectively placed on different bed-mat for summers and dries；
(8) packaging: after drying, mixes colors sugar-preserved gourd, with food plastic bag subpackage.
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 that a characteristic Fructus Sechii edulis perfume (or spice) is given a farewell dinner, it is characterised in that: use flesh cutting of selecting materials → go → hardening rinsing → boiling hot boil de-taste → sugaring candy → processing process of molded-in-color → drying → packaging, concrete operation step is:
(1) select materials: selection is big, meat is thick, solid, raw material made by the Fructus Sechii edulis of the fresh mature of surfacing；
(2) peeling flesh cutting: the Fructus Sechii edulis chosen is cleaned surface silt, shoots off epidermis with planing tool, is then cut into the thick melon circle of 6cm, removes melon pulp and Semen Benincasae, be cut into the wide sugar-preserved gourd of 0.8cm；
(3) hardening rinsing: taking appropriate quick lime in pond, add water stirring, is configured to the lime liquor of 5%, staticly settle, take supernatant and enter in another pond, the sugar-preserved gourd cut is immersed, build bamboo curtain splint, in order to avoid sugar-preserved gourd floats, soak 4-5h, make sugar-preserved gourd be sufficiently hardened, then sugar-preserved gourd is pulled out, rinse for several times with clear water, wash away the lime liquor sticked, drain away the water standby；
(4) scald and boil de-taste: the Fructus Citri Sarcodactylis sugar-preserved gourd of rinsed clean is poured in boiling water pot, scalds and boil 10min, be stirred continuously, boil to time translucent, pull clear water out and rinse 3 times, to remove Calx taste；
(5) sugaring, candy: the xylitol sugar liquid of preparation 45%, adds appropriate maltose, osmanthus concrete, Cortex Moutan, citric acid, heated and boiled, pours Fructus Citri Sarcodactylis sugar-preserved gourd into, pull out after dipping 22h；Again sugar concentration is adjusted to 52%, the sugar-preserved gourd after sugaring is poured into, then impregnates 20h, make sugar-preserved gourd fully ooze sugar dehydration；Then the sugar liquid of preparation 5 part 55%, wherein 4 parts are separately added into appropriate amaranth, Fructus Gardeniae orchid, lemon yellow, tea green food coloring, make assorted sugar liquid, and another part is not added with any pigment, and the sugar-preserved gourd after sugaring is divided into five parts, pour boiling in assorted sugar liquid respectively into；
(6) molded-in-color: very hot oven boiling, when temperature rises to 90 DEG C, uses slow fire boiling instead, and is stirred continuously, and makes coloring boiling uniform；Boiling sugar concentration reaches more than 60%, picks up, draining sugar liquid during the transparent shape of sugar-preserved gourd；
(7) dry: assorted sugar-preserved gourd is respectively placed on different bed-mat for summers and dries；
(8) packaging: after drying, mixes colors sugar-preserved gourd, admixes appropriate red Fructus Citri tangerinae quintessence oil, with food plastic bag subpackage.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106689628A (en) * | 2016-12-20 | 2017-05-24 | 陶胜 | Making method of honey preserved lettuces |
| CN107897476A (en) * | 2017-11-24 | 2018-04-13 | 桂林国农生态农业有限公司 | A kind of processing method of hawthorn |
| CN113826749A (en) * | 2021-09-18 | 2021-12-24 | 四川工大西南食品研究有限责任公司 | Preserved fingered citron and preparation method thereof |
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| CN103493959A (en) * | 2013-10-13 | 2014-01-08 | 高磊 | Preparation method of candied chayote |
| CN104082497A (en) * | 2014-06-20 | 2014-10-08 | 陶峰 | Processing method for preserved chayote |
| CN105265718A (en) * | 2015-10-30 | 2016-01-27 | 韩浩 | Method for preparing preserved Chayote |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103493959A (en) * | 2013-10-13 | 2014-01-08 | 高磊 | Preparation method of candied chayote |
| CN104082497A (en) * | 2014-06-20 | 2014-10-08 | 陶峰 | Processing method for preserved chayote |
| CN105265718A (en) * | 2015-10-30 | 2016-01-27 | 韩浩 | Method for preparing preserved Chayote |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689628A (en) * | 2016-12-20 | 2017-05-24 | 陶胜 | Making method of honey preserved lettuces |
| CN107897476A (en) * | 2017-11-24 | 2018-04-13 | 桂林国农生态农业有限公司 | A kind of processing method of hawthorn |
| CN113826749A (en) * | 2021-09-18 | 2021-12-24 | 四川工大西南食品研究有限责任公司 | Preserved fingered citron and preparation method thereof |
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