CN106035929A - Preparation method of sugar-preserved bitter gourds - Google Patents
Preparation method of sugar-preserved bitter gourds Download PDFInfo
- Publication number
- CN106035929A CN106035929A CN201610359813.9A CN201610359813A CN106035929A CN 106035929 A CN106035929 A CN 106035929A CN 201610359813 A CN201610359813 A CN 201610359813A CN 106035929 A CN106035929 A CN 106035929A
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- CN
- China
- Prior art keywords
- sugar
- fructus momordicae
- momordicae charantiae
- bitter gourds
- preserved
- 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.)
- Withdrawn
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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
- A23G3/364—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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of sugar-preserved bitter gourds, and belongs to the technical field of food processing. The preparation method of the sugar-preserved bitter gourds is characterized by comprising the following processing steps: treating raw materials, fully cooking the treated raw materials, carrying out steaming with sugar, carrying out airing under the blazing sun, carrying out steaming again, carrying out airing under the sun again, and carrying out packaging. The preparation method has the following beneficial effects: the prepared sugar-preserved bitter gourds are rich in nutrition, delicious, sweet and palatable; and have the unique refreshing flavor of the bitter gourds; the sugar-preserved bitter gourds are beneficial for improvement of human immunity, and are capable of promoting appetite, reducing inflammation and bring down fever; and the sugar-preserved bitter gourds also have the functions of preventing cancer, resisting cancer and reducing blood sugar. The sugar-preserved bitter gourds can be used as good diet-therapy products for the patients with obesity, cardiovascular diseases and cancers; and the sugar-preserved bitter gourds can also be used as health-care foods for the common people to prevent similar diseases. The sugar-preserved bitter gourds are purely natrual, green and healthy nutritional foods.
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 Momordicae charantiae honey dried meat.
Background technology
Fructus Momordicae charantiae, has another name called balsam pear, is cucurbitaceous plant, for annual climbing herb.Stem, branch, petiole and bennet have all draped over one's shoulders soft
Hair, the raw tendril of axil.The diameter of leaf 3 to 12 centimetres, has 5 to 7 road palmate drastic cracks, and sliver ovalize, there is sawtooth outer.Spring
The friendship in summer is bloomed, hermaphroditism, yellow.Fruit is oblong, and there is most irregular strumae on surface, and seed is hidden in meat
Among fruit, the capsule of redness time ripe, is had to wrap up in.
The effect of Fructus Momordicae charantiae: 1. promotion diet, anti-inflammatory antipyretic: the Charantin in Fructus Momordicae charantiae and bitter principle energy appetite stimulator, spleen invigorating
Appetizing；Contained alkaloids substance quinine, has diuresis to invigorate blood circulation, anti-inflammatory antipyretic, the effect of the improving eyesight that clears away heart-fire；2. cancer-resisting: bitter
Containing a kind of composition inside melon, can effectively suppress the canceration of cell and promote the recovery of mutation cell, having certain anticancer
Effect；3. reduction blood glucose: the Fresh sap of Fructus Momordicae charantiae, containing the material of Charantin with similar insulin, has good blood sugar lowering
Effect, is the ultimate food of diabetics.Moreover, Fructus Momordicae charantiae also has pre-preventing bone rarefaction, endocrine regulation, antioxidative
Effect, the most further strengthening body resistance, improve the response mechanism inside health.
Fructus Momordicae charantiae is generally eaten raw, not storage tolerance, and growth cycle is short, is used for being processed into Fructus Momordicae charantiae honey dried meat and can realize Fructus Momordicae charantiae raw material
Comprehensive utilization, improve its economic worth.
Summary of the invention
Present invention aim to address the problem that Fructus Momordicae charantiae is difficult to storage, it is provided that the manufacture method of a kind of Fructus Momordicae charantiae honey dried meat.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of manufacture method of Fructus Momordicae charantiae honey dried meat, it is characterised in that: use Feedstock treating → boil → sugar steam → be exposed to the sun → steam again →
The processing process shining again → packing, concrete operation step is:
(1) select materials: select median size, the most well-done ripe Fructus Momordicae charantiae to make raw material, first Fructus Momordicae charantiae handle is removed, clean, use bamboo
Signing and disclose 16 quincuncial holes of prunus mume (sieb.) sieb.et zucc. around Fructus Momordicae charantiae, hole to be disclosed ventilative, then in Fructus Momordicae charantiae waist surrounding, discloses individual every 3cm bamboo let
Hole, also to disclose ventilative；
(2) boil: Fructus Momordicae charantiae is placed on boiling nine points in pot ripe, cooked after pull out put in clear water reserviors soak 1 hour, by Fructus Momordicae charantiae
Misery all pour out；
(3) sugaring: squeezed by Fructus Momordicae charantiae flat with hands, lies in tub, puts one layer of Fructus Momordicae charantiae, spreads last layer maltose, then by tub
It is put in food steamer and carries out steaming and decocting, after temperature reaches 102 DEG C, more persistently steam 18 minutes, can come out of steamer；
(4) it is exposed to the sun: tub is placed and is exposed to the sun under sunlight 12 hours, steam as stated above after solarization, shine again after steaming, so walk
Suddenly it is repeated 2 times, i.e. can be made into；
(5) packaging: Fructus Momordicae charantiae is smeared one layer of Mel Jujubae and Flos Rosae Rugosae quintessence oil, is vacuum-packed with plastic sheeting food bag, after sterilization i.e.
For finished product.
Beneficial effect: product of the present invention is nutritious, fragrant and sweet agreeable to the taste, there is Fructus Momordicae charantiae distinctive delicate fragrance local flavor；This product has
It is beneficial to strengthening body resistance, diet, anti-inflammatory antipyretic can be promoted, also there is cancer-resisting, drop hypoglycemic effect, the most permissible
As obesity, cardiovascular diseases, the dietetic therapy good merchantable brand of cancer person, it is possible to prevent the health food of similar disease as general population,
It it is the nutraceutical of a kind of pure natural, green health.
Detailed description of the invention
Embodiment 1:
A kind of manufacture method of Fructus Momordicae charantiae honey dried meat, concrete operation step is:
(1) select materials: select median size, the most well-done ripe Fructus Momordicae charantiae to make raw material, first Fructus Momordicae charantiae handle is removed, clean, use bamboo
Signing and disclose 12 quincuncial holes of prunus mume (sieb.) sieb.et zucc. around Fructus Momordicae charantiae, hole to be disclosed ventilative, then in Fructus Momordicae charantiae waist surrounding, discloses every 2.5cm bamboo let
Individual hole, also to disclose ventilative；
(2) boil: Fructus Momordicae charantiae is placed on boiling eight points in pot ripe, cooked after pull out put in clear water reserviors soak 6 hours, by Fructus Momordicae charantiae
Misery all pour out；
(3) sugaring: squeezed by Fructus Momordicae charantiae flat with hands, lies in tub, puts one layer of Fructus Momordicae charantiae, spreads last layer protein sugar, then by tub
It is put in food steamer and carries out steaming and decocting, after temperature reaches 102 DEG C, more persistently steam 35 minutes, can come out of steamer；
(4) it is exposed to the sun: tub is placed and is exposed to the sun 10-14 hour under sunlight, steam as stated above after solarization, shine again after steaming, as
This step is repeated 6-7 time, i.e. can be made into；
(5) packaging: Fructus Momordicae charantiae is smeared one layer of maltose syrup and Flos Jasmini Nudiflori essence, is vacuum-packed with plastic sheeting food bag, after sterilization
It is finished product.
Embodiment 2:
A kind of manufacture method of Fructus Momordicae charantiae honey dried meat, concrete operation step is:
(1) select materials: select median size, the most well-done ripe Fructus Momordicae charantiae to make raw material, first Fructus Momordicae charantiae handle is removed, clean, use bamboo
Signing and disclose 15 quincuncial holes of prunus mume (sieb.) sieb.et zucc. around Fructus Momordicae charantiae, hole to be disclosed ventilative, then in Fructus Momordicae charantiae waist surrounding, discloses individual every 2cm bamboo let
Hole, also to disclose ventilative；
(2) boil: Fructus Momordicae charantiae is placed on boiling nine points in pot ripe, cooked after pull out put in clear water reserviors soak 9 hours, by Fructus Momordicae charantiae
Misery all pour out；
(3) sugaring: squeezed by Fructus Momordicae charantiae flat with hands, lies in tub, puts one layer of Fructus Momordicae charantiae, spreads last layer sucrose, then put by tub
In food steamer, carry out steaming and decocting, after temperature reaches 100 DEG C, more persistently steam 65 minutes, can come out of steamer；
(4) it is exposed to the sun: tub is placed and is exposed to the sun under sunlight 22 hours, steam as stated above after solarization, shine again after steaming, so walk
Suddenly it is repeated 2-3 time, i.e. can be made into；
(5) packaging: Fructus Momordicae charantiae is smeared one layer of sesame paste, is vacuum-packed with plastic sheeting food bag, is finished product after sterilization.
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 Momordicae charantiae honey dried meat, it is characterised in that: use Feedstock treating → boil → sugar steam → be exposed to the sun → steam again
→ the processing process that shines again → pack, concrete operation step is:
(1) select materials: select median size, the most well-done ripe Fructus Momordicae charantiae to make raw material, first Fructus Momordicae charantiae handle is removed, clean, use bamboo
Signing and disclose 16 quincuncial holes of prunus mume (sieb.) sieb.et zucc. around Fructus Momordicae charantiae, hole to be disclosed ventilative, then in Fructus Momordicae charantiae waist surrounding, discloses individual every 3cm bamboo let
Hole, also to disclose ventilative；
(2) boil: Fructus Momordicae charantiae is placed on boiling nine points in pot ripe, cooked after pull out put in clear water reserviors soak 1 hour, by Fructus Momordicae charantiae
Misery all pour out；
(3) sugaring: squeezed by Fructus Momordicae charantiae flat with hands, lies in tub, puts one layer of Fructus Momordicae charantiae, spreads last layer maltose, then by tub
It is put in food steamer and carries out steaming and decocting, after temperature reaches 102 DEG C, more persistently steam 18 minutes, can come out of steamer；
(4) it is exposed to the sun: tub is placed and is exposed to the sun under sunlight 12 hours, steam as stated above after solarization, shine again after steaming, so walk
Suddenly it is repeated 2 times, i.e. can be made into；
(5) packaging: Fructus Momordicae charantiae is smeared one layer of Mel Jujubae and Flos Rosae Rugosae quintessence oil, is vacuum-packed with plastic sheeting food bag, after sterilization i.e.
For finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610359813.9A CN106035929A (en) | 2016-05-27 | 2016-05-27 | Preparation method of sugar-preserved bitter gourds |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610359813.9A CN106035929A (en) | 2016-05-27 | 2016-05-27 | Preparation method of sugar-preserved bitter gourds |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106035929A true CN106035929A (en) | 2016-10-26 |
Family
ID=57174711
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610359813.9A Withdrawn CN106035929A (en) | 2016-05-27 | 2016-05-27 | Preparation method of sugar-preserved bitter gourds |
Country Status (1)
| Country | Link |
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| CN (1) | CN106035929A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509328A (en) * | 2016-12-20 | 2017-03-22 | 陶胜 | Preparation method for candied bitter gourds |
| CN115553368A (en) * | 2022-10-13 | 2023-01-03 | 云南省农业科学院农产品加工研究所 | Preparation method of low-sugar sulfur-free preserved Yunnan olive fruits |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478381A (en) * | 2013-09-14 | 2014-01-01 | 陶峰 | Method for making bitter melon preserves |
| CN103636894A (en) * | 2013-11-27 | 2014-03-19 | 陈亚萍 | Candied bitter gourd and method for preparing candied bitter gourd |
| CN103783243A (en) * | 2013-09-24 | 2014-05-14 | 高磊 | Method for producing round bitter gourd preserved fruit |
| CN104381573A (en) * | 2014-11-25 | 2015-03-04 | 彭超昀莉 | Production method of preserved eggplants |
| CN104522266A (en) * | 2014-12-07 | 2015-04-22 | 彭聪 | Making method of fragrant eggplant candied fruits |
-
2016
- 2016-05-27 CN CN201610359813.9A patent/CN106035929A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478381A (en) * | 2013-09-14 | 2014-01-01 | 陶峰 | Method for making bitter melon preserves |
| CN103783243A (en) * | 2013-09-24 | 2014-05-14 | 高磊 | Method for producing round bitter gourd preserved fruit |
| CN103636894A (en) * | 2013-11-27 | 2014-03-19 | 陈亚萍 | Candied bitter gourd and method for preparing candied bitter gourd |
| CN104381573A (en) * | 2014-11-25 | 2015-03-04 | 彭超昀莉 | Production method of preserved eggplants |
| CN104522266A (en) * | 2014-12-07 | 2015-04-22 | 彭聪 | Making method of fragrant eggplant candied fruits |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509328A (en) * | 2016-12-20 | 2017-03-22 | 陶胜 | Preparation method for candied bitter gourds |
| CN115553368A (en) * | 2022-10-13 | 2023-01-03 | 云南省农业科学院农产品加工研究所 | Preparation method of low-sugar sulfur-free preserved Yunnan olive fruits |
| CN115553368B (en) * | 2022-10-13 | 2024-03-22 | 云南省农业科学院农产品加工研究所 | Preparation method of low-sugar sulfur-free fructus phyllanthi preserved fruit |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161026 |