CN1061326A - The preparation method of assorted white fungus can - Google Patents
The preparation method of assorted white fungus can Download PDFInfo
- Publication number
- CN1061326A CN1061326A CN91111653A CN91111653A CN1061326A CN 1061326 A CN1061326 A CN 1061326A CN 91111653 A CN91111653 A CN 91111653A CN 91111653 A CN91111653 A CN 91111653A CN 1061326 A CN1061326 A CN 1061326A
- Authority
- CN
- China
- Prior art keywords
- preparation
- tremella
- water
- amount
- preliminary treatment
- 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.)
- Granted
Links
Images
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The present invention relates to a kind of preparation method of assorted white fungus can of instant, belong to a kind of making and canning method of nutritious tonifying based food, it is base-material with the tremella, assistant is with 2-5 kinds of fruit, and adding citric acid, white sugar and water, mixes tinning, exhaust encapsulation forms through heating, temperature keeping step by step.Owing in tremella, added multiple fruit, make this can not only have strong fruital flavor and suitable sweet acidity, contain abundant vitamin, and appearance colour is also very abundant, be a kind of sweet custard based food can with better color.
Description
The present invention relates to a kind of preparation method of assorted white fungus can of energy instant, belong to a kind of making and canning method of nutritious tonifying based food.
Tremella belongs to a kind of nutritious tonifying based food, entry is hotted plate, it is edible, at present, had on the market through processing direct-edible tremella can, because the raw material of this class can is tremella all except that syrup, thereby, as a kind of dish and sweet food, not only appearance luster dullness, and edible taste is also poor.
The objective of the invention is to avoid above-mentioned deficiency and providing a kind of is base-material and the preparation method that adds the assorted white fungus can with better color of multiple fruit with the tremella.
Purpose of the present invention is realized by following scheme: it is to be base-material with the tremella, adds 2-5 kind fruit, and adding citric acid, white sugar, water combine, and the proportioning of its tremella, fruit (by solid content weight) is as follows:
2-5 kind fruit (through preliminary treatment) 15-30%
Tremella (through preliminary treatment) surplus
White sugar is an amount of
(mix the back with water and count 14-18%) by refractive power
Citric acid is an amount of
(adding the back pH value is 3.5-4.0)
Water is an amount of
With above-mentioned each batch mixes tinning, exhaust encapsulation (encapsulated vacuum air pressure 0.025MPa is following), place 45-55 ℃ water then, through 8-12 minute, be warming up to 107-109 ℃ (the about 0.2MPa of air pressure), be incubated 25-32 minute, be cooled to 40-50 ℃ or normal temperature thereafter in 10-15 minute, cooling gets final product.
The scope of selecting materials of fruit can be pineapple, orange, cherry, lichee, apple, pear, strawberry, grape, Malus spectabilis, red bayberry, Chinese olive, jujube in the such scheme.
The preprocess method of fruit and tremella is conventional preprocess method in the such scheme, and the preprocess method of fruit is: select materials, and peeling, shaping, what have can handle in dyed rinsing; The preprocess method of tremella is: select materials, soaked in the clear water 24-28 hour, clean and remove the base of a fruit.
According to such scheme, main feature of the present invention is to have added 2-5 kind fruit in tremella, and with their mixing, tinning, heat.Because fruit has multiple colors such as red, yellow, green grass or young crops, have strong fruital flavor and suitable sweet acidity, and contain abundant vitamin, they are disposed in the pure delicate tremella, that not only sees is coloured, and news has perfume (or spice), and that tastes has a flavor, make its become a kind of fragrant and sweet delicious, color coloured, nutritious canned instant food arranged.Heating, temperature keeping during the present invention makes both can make tremella processing ripe, also sterilizing effectively, thereby can make it be able to the preservation of long period.
By above-mentioned basic scheme, also can add cucumber strip or little tomato in the batching of the present invention, so that the present invention has more abundant nutrition and color and taste.
Fig. 1 is the flow process chart of one embodiment of the invention.
First embodiment of the present invention is as follows: it is to be formed by pineapple, orange, cherry, tremella and white sugar and citric acid in combination, its preparation method following (component is by solid content weight)
Pineapple (preliminary treatment: peeling, the logical heart, shaping, section) 6%
Orange (preliminary treatment: peeling is removed network, partly removed the capsule clothing) 9%
Cherry (preliminary treatment: dyeing, rinsing) 7%
Tremella (through preliminary treatment) surplus
Citric acid is an amount of
(adding back pH value 3.5)
White sugar is an amount of
(add the back and count 15%) by refractive power
Water is an amount of
With above-mentioned each batch mixes tinning, exhaust encapsulation (encapsulated vacuum air pressure is that 0.025MPa is following) places 50 ℃ of water then, through 10 minutes, heat again to 108 ℃ (air pressure 0.2MPa), be incubated 30 minutes, thereafter be cooled to 45 ℃ in 10 minutes, cooling gets final product.
Second embodiment of the present invention is: it is to be formed by orange, Malus spectabilis, tremella and white sugar and citric acid in combination, its preparation method following (component is by solid content weight):
Orange (preliminary treatment: peeling is removed network, partly removed the capsule clothing) 10%
Malus spectabilis (preliminary treatment: remove the peel or do not remove the peel) 10%
Tremella (through preliminary treatment) surplus
Citric acid is an amount of
(adding back pH value 4.0)
White sugar is an amount of
(add the back and count 17%) by refractive power
Water is an amount of
Canned preparation method is identical with first embodiment.
Third embodiment of the invention is as follows: it is formed by pineapple, orange, grape, little tomato, tremella and white sugar and citric acid in combination, and its preparation method is as follows: (component is by solid content weight):
Pineapple (peeling, the logical heart, shaping, section) 5%
Orange (peeling is removed network, partly removed the capsule clothing) 8%
Grape (clean and remove the base of a fruit) 7%
Little tomato (handling) 10% through the soup skin
Tremella (through preliminary treatment) surplus
Citric acid is an amount of
(adding back pH value 3.8)
White sugar is an amount of
(add the back and count 18%) by refractive power
Water is an amount of
The tinning preparation method is identical with first embodiment.
Claims (7)
1, a kind of preparation method of assorted white fungus can of instant is characterized in that with the tremella being base-material, adds 2-5 kind fruit, and adding citric acid, white sugar, water combine, and the proportioning of its tremella, fruit (by solid content weight) is as follows:
2-5 kind fruit (through preliminary treatment) 15-30%
Tremella (through preliminary treatment) surplus
White sugar is an amount of
(mix the back with water and count 14-18%) by refractive power
Citric acid is an amount of
(adding the back pH value is 3.5-4.0)
Water is an amount of
With above-mentioned each batch mixes tinning, exhaust encapsulation (encapsulated vacuum air pressure 0.025MPa is following), place 45-55 ℃ water then, through 8-12 minute, be warming up to 107-109 ℃ (the about 0.2MPa of air pressure), be incubated 25-32 minute, be cooled to 40-50 ℃ or normal temperature thereafter in 10-15 minute, cooling gets final product.
2, by the preparation method of the described assorted white fungus can of claim 1, it is characterized in that the scope of selecting materials of fruit is: pineapple, orange, cherry, lichee, apple, pear, strawberry, grape, Malus spectabilis, red bayberry, Chinese olive, jujube.
3, by the preparation method of the described assorted white fungus can of claim 1, it is characterized in that it is that pineapple, orange, cherry, tremella and white sugar, citric acid and water combine.
4, by the preparation method of the described assorted white fungus can of claim 3, it is characterized in that preparation method is (component is by solid content weight):
Pineapple (preliminary treatment: peeling, the logical heart, shaping, section) 6%
Orange (preliminary treatment: peeling is removed network, partly removed the capsule clothing) 9%
Cherry (preliminary treatment: dyeing, rinsing) 7%
Tremella (through preliminary treatment) surplus
Citric acid is an amount of
(adding back pH value 3.5)
White sugar is an amount of
(add the back and count 15%) by refractive power
Water is an amount of
With above-mentioned each batch mixes tinning, exhaust encapsulation (encapsulated vacuum air pressure is that 0.025MPa is following) places 50 ℃ of water then, through 10 minutes, is warming up to 108 ℃ (air pressure 0.2MPa), is incubated 30 minutes, is cooled to 45 ℃ thereafter in 10 minutes, and cooling gets final product.
5,, it is characterized in that also can adding cucumber strip or little tomato in the batching by the preparation method of claim 1 or 2 described assorted white fungus cans.
6, by the preparation method of the described assorted white fungus can of claim 1, it is characterized in that combining by orange, Malus spectabilis, tremella and white sugar, citric acid and water.
7, by the preparation method of the described assorted white fungus can of claim 6, it is characterized in that preparation method is (component is by solid content weight):
Orange (preliminary treatment: peeling is removed network, partly removed the capsule clothing) 10%
Malus spectabilis (preliminary treatment: remove the peel or do not remove the peel) 10%
Tremella (through preliminary treatment) surplus
Citric acid is an amount of
(adding back pH value 4.0)
White sugar is an amount of
(add the back and count 17%) by refractive power
Water is an amount of
With above-mentioned each batch mixes tinning, exhaust encapsulation (encapsulated vacuum air pressure is that 0.075MPa is following) places 50 ℃ of water then, through 10 minutes, is warming up to 108 ℃ (air pressure 0.2MPa), is incubated 30 minutes, is cooled to 45 ℃ thereafter in 10 minutes, and cooling gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91111653A CN1028953C (en) | 1991-12-16 | 1991-12-16 | Preparation of assorted white fungus can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91111653A CN1028953C (en) | 1991-12-16 | 1991-12-16 | Preparation of assorted white fungus can |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1061326A true CN1061326A (en) | 1992-05-27 |
| CN1028953C CN1028953C (en) | 1995-06-21 |
Family
ID=4910770
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91111653A Expired - Fee Related CN1028953C (en) | 1991-12-16 | 1991-12-16 | Preparation of assorted white fungus can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1028953C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1045525C (en) * | 1992-11-28 | 1999-10-13 | 华中农业大学 | Method for preparation of beverage and its products |
| CN103005398A (en) * | 2012-12-25 | 2013-04-03 | 莫秀芳 | Flavored auricularia polytricha can |
| CN103598573A (en) * | 2013-10-30 | 2014-02-26 | 龙海海昌食品有限公司 | Rock candy tremella can and preparation method thereof |
| CN103598317A (en) * | 2013-11-10 | 2014-02-26 | 胡本奎 | Production method for tremella and red date canned food |
| CN104489548A (en) * | 2014-12-12 | 2015-04-08 | 柳州市京阳节能科技研发有限公司 | High-quality special can |
-
1991
- 1991-12-16 CN CN91111653A patent/CN1028953C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1045525C (en) * | 1992-11-28 | 1999-10-13 | 华中农业大学 | Method for preparation of beverage and its products |
| CN103005398A (en) * | 2012-12-25 | 2013-04-03 | 莫秀芳 | Flavored auricularia polytricha can |
| CN103598573A (en) * | 2013-10-30 | 2014-02-26 | 龙海海昌食品有限公司 | Rock candy tremella can and preparation method thereof |
| CN103598573B (en) * | 2013-10-30 | 2016-04-20 | 黄聪亮 | A kind of preparation method of White fungus with sugar candy can |
| CN103598317A (en) * | 2013-11-10 | 2014-02-26 | 胡本奎 | Production method for tremella and red date canned food |
| CN104489548A (en) * | 2014-12-12 | 2015-04-08 | 柳州市京阳节能科技研发有限公司 | High-quality special can |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1028953C (en) | 1995-06-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110923095A (en) | Preparation method of red meat cider | |
| CN1028953C (en) | Preparation of assorted white fungus can | |
| CN1084033A (en) | Have papaya fruit juice, jam of flavour and preparation method thereof | |
| CN111493185A (en) | Concentrated freeze-dried flower and fruit tea and preparation method and drinking method thereof | |
| CN101019681B (en) | Control method of mushed garlic producing process with control on greening and its product | |
| CN1183244C (en) | Strawberry red wine and its production process | |
| CN1055288A (en) | Dried tongue fur beverage | |
| CN108323732A (en) | A kind of zymotechnique for catsup and pickled vegetables | |
| CN100354404C (en) | Method for making Chinese-wolfberry grape wine | |
| AU2021102615A4 (en) | Spleen tonifyign and stomach nourishing fruit cake and method for prearing same | |
| CN113951482A (en) | Nutritional inhalation and preparation method thereof | |
| CN1185945C (en) | Cated almond and its preparing process | |
| CN1127905C (en) | Preserved tomato and its production process | |
| CN112931862A (en) | Rock candy cubilose and preparation method thereof | |
| CN112088995A (en) | Preparation method of rosa roxburghii tratt composite beverage | |
| CN1185909A (en) | Eight-treasure fermented glutinous rice and process therefor | |
| CN1073367C (en) | Crystal candied fruit and producing method therefor | |
| CN108783143A (en) | A kind of preparation method and blueberry composite fruit juice of blueberry juice | |
| CN114376186B (en) | Jam rich in psicose and preparation method thereof | |
| CN108029919A (en) | A kind of wild strawberry solid beverage and preparation method thereof | |
| KR101632782B1 (en) | hard-boiled Hizikia Fusiforme using Maillard reaction and method for manufacturing the same | |
| CN1061830C (en) | Two-step fermenting process for producing sweet fermented glutinous rice | |
| CN1180743A (en) | Processing method of fruit vinegar | |
| CN1142909A (en) | Eight-treasure pineapple porridge | |
| CN118303611A (en) | Natto chilli sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |