CN106173143A - A kind of manufacture method of Fructus Myricae rubrae preserved fruit - Google Patents
A kind of manufacture method of Fructus Myricae rubrae preserved fruit Download PDFInfo
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- CN106173143A CN106173143A CN201610501968.1A CN201610501968A CN106173143A CN 106173143 A CN106173143 A CN 106173143A CN 201610501968 A CN201610501968 A CN 201610501968A CN 106173143 A CN106173143 A CN 106173143A
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- fruit
- myricae rubrae
- fructus myricae
- dried
- sugaring
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 60
- 238000000034 method Methods 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 22
- 238000010612 desalination reaction Methods 0.000 claims abstract description 17
- 238000009923 sugaring Methods 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 230000008569 process Effects 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- 238000001802 infusion Methods 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 8
- 241000628997 Flos Species 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 5
- 206010013786 Dry skin Diseases 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 239000005715 Fructose Substances 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 235000013614 black pepper Nutrition 0.000 claims description 2
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 230000008451 emotion Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 208000006011 Stroke Diseases 0.000 abstract description 4
- 230000036772 blood pressure Effects 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 229940126670 AB-836 Drugs 0.000 abstract description 3
- 235000007652 Arbutus Nutrition 0.000 abstract description 3
- 240000008327 Arbutus unedo Species 0.000 abstract description 3
- 206010008190 Cerebrovascular accident Diseases 0.000 abstract description 3
- 230000033228 biological regulation Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 206010025482 malaise Diseases 0.000 abstract description 3
- 230000000087 stabilizing effect Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 238000012423 maintenance Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 240000004658 Medicago sativa Species 0.000 abstract 1
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 abstract 1
- 235000021022 fresh fruits Nutrition 0.000 description 5
- 208000001848 dysentery Diseases 0.000 description 4
- 244000132436 Myrica rubra Species 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 208000030090 Acute Disease Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010008631 Cholera Diseases 0.000 description 1
- 241000846171 Cremastra Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 241000475481 Nebula Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 241001619461 Poria <basidiomycete fungus> Species 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 208000007180 Sunstroke Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 108010052008 colla corii asini Proteins 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 230000004217 heart function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000008991 intestinal motility Effects 0.000 description 1
- 230000003211 malignant effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 201000002266 mite infestation Diseases 0.000 description 1
- DCYOADKBABEMIQ-OWMUPTOHSA-N myricitrin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=C(O)C=2)OC2=CC(O)=CC(O)=C2C1=O DCYOADKBABEMIQ-OWMUPTOHSA-N 0.000 description 1
- DCYOADKBABEMIQ-FLCVNNLFSA-N myricitrin Natural products O([C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](C)O1)C1=C(c2cc(O)c(O)c(O)c2)Oc2c(c(O)cc(O)c2)C1=O DCYOADKBABEMIQ-FLCVNNLFSA-N 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23G3/364—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
-
- 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)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses the manufacture method of a kind of Fructus Myricae rubrae preserved fruit, belong to food processing field.It is characterized in that using select materials, pickled, drying, desalination, drying, sugaring, be dried, the processing process of dispensing, packaging, finished product.Beneficial effect: the present invention solves new arbutus and is weak to storage, it is provided that the processing method of a kind of Fructus Myricae rubrae preserved fruit, utilizes this method to produce Fructus Myricae rubrae preserved fruit, meat is fine and smooth, sour and sweet palatability, has obvious Fructus Myricae rubrae local flavor, have prominent regulate, reduce blood pressure, effect of the aspect such as blood fat, additionally aid regulation emotion, vital energy regualting and blood circulation-promoting, stabilizing the emotions, reduces the sickness rate of apoplexy, Alfalfa Extract, skin maintenance, be a kind of health delicious, economical and practical pollution-free food.
Description
Technical field
The present invention relates to food processing field, especially relate to the manufacture method of a kind of Fructus Myricae rubrae preserved fruit.
Background technology
Fructus Myricae rubrae contains multiple organic acid, and ascorbic content is the abundantest, fresh fruit sour in the mouth, and can increasing in stomach of food is sour
Degree, digests food, promotes appetite.Red bayberry fresh fruit can and in help digestion, promoting the production of body fluid to quench thirst, is the non-defective unit driven away summer heat summer, in can preventing
Summer-heat, goes acute diseases such as cholera and sunstroke, solves relieving thirst and restlessness.Experimentation shows, Fructus Myricae rubrae has inhibitory action to the antibacterial such as escherichia coli, dysentery bacterium, can control dysentery
Disease is suffered from abdominal pain, and person more than to dysentery also has good effect.Fructus Myricae rubrae nature and flavor are sour and astringent, have convergence antiinflammation, and it can be antibacterial in addition, therefore also
Various having loose bowels can be controlled；And Cortex Myricae Rubrae is containing tannin, myricitrin etc., also it is to cure mainly dysentery, corneal nebula, toothache, malignant boil mange etc.
The non-defective unit of disease.
Cellulose in the sarcocarp of Fructus Myricae rubrae can stimulate intestinal motility, the excretion of the most internal harmful substance, has toxin expelling to support
The effect of face；Anthocyanidin and vitamin C contained by Fructus Myricae rubrae have good anti-oxidation function, be improved immunity, free radical resisting,
Pre-anti-aging, the effect of suppression cancer；Fruit acid contained by Fructus Myricae rubrae can stop the internal sugar function to adipose conversion, contributes to subtracting
Fertilizer, is the preferable fruit of fat-reducing.In red bayberry fresh fruit, the content of potassium is the abundantest, and every 100 grams of fresh fruit potassium contents reach 100 milligrams of left sides
Right.Modern medicine study proves, potassium element is maintaining cardiac function, participating in metabolism and the effect of the aspect such as reduce blood pressure
Prominent, additionally aid regulation emotion, stabilizing the emotions, reduce the sickness rate of apoplexy.Therefore there is vital energy regualting and blood circulation-promoting, regulate blood fat, fall
Low cholesterol and blood pressure, prevention of stroke etc. acts on.
Red bayberry fresh fruit not storage tolerance, typically directly eats, and economic benefit is low, is processed into Fructus Myricae rubrae preserved fruit, can realize it former
The comprehensive utilization of material, improves its economy and practical value.
Summary of the invention
Present invention aim to address that new arbutus is weak to storage, economic benefit is low, it is provided that the making of a kind of Fructus Myricae rubrae preserved fruit
Method.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of manufacture method of Fructus Myricae rubrae preserved fruit, it is characterised in that use select materials, pickled, dryings, desalination, drying, sugaring, dry,
Dispensing, packaging, the processing process of finished product, concrete operation step is as follows:
A, select materials, pickled: select fruit shape relatively big, without disease pest, the fruit of fresh mature, first by 12% Sal and the mixing of 0.8% Alumen
Uniformly, one layer of salt of right later layer Fructus Myricae rubrae is put in cylinder, finally spreads one layer of salt at fruit surface, pulls out, drain water after pickled 5-7 days
Send into drying room after Fen to be dried, be fruit base；
B, desalination: fruit base is put into immersion desalination in 8-10 hour in clear water, pull fruit base out, then rinse 1-2 time with clear water, drain water
Point, send into drying room be dried to eighty per cant dry time, pour fruit base in cylinder sugaring；
C, sugaring: first Radix Glycyrrhizae, Flos Caryophylli are smashed to pieces, filter after adding clear water infusion 25 minutes, filtering residue add clear water infusion 30 minutes again
And filter, by the mixing of 2 filtrates, pour in double boiler, add fructose, Mel, Radix Paeoniae are made into the Radix Glycyrrhizae sugar liquid that concentration is 55%, and
The fruit base of desalination is poured into wherein, boils 3-5 minute, then pour in cylinder together with sugar liquid, sugaring 30 hours；
D, it is dried: fruit base is taken out, drains sugar liquid, send into drying room and be dried, baking temperature 85 DEG C, treats that fruit base is dried to surface tack-free
Time；
E, dispensing: the fruit base being baked is admixed by Flos Caryophylli powder 8%, Cortex cinnamomi japonici powder 15%, Herba Menthae powder 20%, black pepper 10%, Radix Glycyrrhizae powder
The spice powder of 25% preparation, packs after mixing thoroughly, is finished product.
Beneficial effect: the present invention solves new arbutus and is weak to storage, it is provided that the processing method of a kind of Fructus Myricae rubrae preserved fruit, utilizes
This method produces Fructus Myricae rubrae preserved fruit, and meat is fine and smooth, and sour and sweet palatability has obvious Fructus Myricae rubrae local flavor, have prominent regulate, reduce blood pressure,
Effect of the aspects such as blood fat, additionally aids regulation emotion, vital energy regualting and blood circulation-promoting, stabilizing the emotions, reduces the sickness rate of apoplexy, can be anti-ageing
Change, skin maintenance, be a kind of health delicious, economical and practical pollution-free food.
Detailed description of the invention
Embodiment 1:
A kind of manufacture method of Fructus Myricae rubrae preserved fruit, it is characterised in that use select materials, pickled, dryings, desalination, drying, sugaring, dry,
Dispensing, packaging, the processing process of finished product, concrete operation step is as follows:
A, select materials, pickled: select fruit shape relatively big, without disease pest, the fruit of fresh mature, first 20% spiced salt and 3% Alumen are mixed equal
Even, one layer of spiced salt of right later layer Fructus Myricae rubrae is put in cylinder, finally spreads one layer of spiced salt at fruit surface, pulls out, drain after pickled 2-3 days
Send into drying room after moisture to be dried, be fruit base；
B, desalination: fruit base is put into immersion desalination in 12 hours in clear water, pull fruit base out, then rinse 3-4 time with clear water, drain water
Point, send into drying room be dried to ninety percent dry time, pour fruit base in cylinder sugaring；
C, sugaring: first Radix Glycyrrhizae, Folium Nelumbinis, Flos Lonicerae are smashed to pieces, filter after adding clear water infusion 45 minutes, filtering residue add clear water infusion again
30 minutes and filter, by 2 filtrates mixing, pouring in double boiler, being made into concentration with sucrose, osmanthus concrete, Flower of Appendiculate cremastra is 40%
Radix Glycyrrhizae sugar liquid, and the fruit base of desalination is poured into wherein, boils 15 minutes, then pour in cylinder together with sugar liquid, sugaring 18
Hour；
D, it is dried: fruit base is taken out, drains sugar liquid, send into drying room and be dried, baking temperature 65 DEG C, treats that fruit base is dried to surface tack-free
Time；
E, dispensing: the fruit base being baked is admixed by Flos Chrysanthemi powder 5%, river powdered sugar 10%, Semen Myristicae powder 15%, Rhizoma Atractylodis Macrocephalae powder 4%, egg albumen powder
The spice powder of 8% preparation, packs after mixing thoroughly, is finished product.
Embodiment 2:
A kind of manufacture method of Fructus Myricae rubrae preserved fruit, it is characterised in that use select materials, pickled, dryings, desalination, drying, sugaring, dry,
Dispensing, packaging, the processing process of finished product, concrete operation step is as follows:
A, select materials, pickled: select fruit shape relatively big, without disease pest, the fruit of fresh mature, first 5% Sal and 0.1% Alumen are mixed equal
Even, one layer of salt of right later layer Fructus Myricae rubrae is put in cylinder, finally spreads one layer of salt at fruit surface, pulls out, drain moisture after pickled 10 days
Rear feeding drying room is dried, and is fruit base；
B, desalination: fruit base is put into immersion desalination in 5-6 hour in clear water, pull fruit base out, then rinse 4 times with clear water, drain moisture,
Send into drying room be dried to eighty per cant dry time, pour fruit base in cylinder sugaring；
C, sugaring: first Radix Glycyrrhizae, the Radix Angelicae Dahuricae, Bulbus Lilii are smashed to pieces, filter after adding clear water infusion 50 minutes, filtering residue add clear water infusion 40 again
Minute and filter, by the mixing of 2 filtrates, pour in double boiler, add protein sugar, Colla Corii Asini, maltose are made into the Liquoride sugar that concentration is 65%
Liquid, and the fruit base of desalination is poured into wherein, boil 25 minutes, then pour in cylinder together with sugar liquid, sugaring 15 hours；
D, it is dried: fruit base is taken out, drains sugar liquid, send into drying room and be dried, baking temperature 70 DEG C, treats that fruit base is dried to surface tack-free
Time；
E, dispensing: the fruit base being baked is admixed by Radix Glycyrrhizae powder 15%, nutmeg 10%, Pericarpium Citri tangerinae powder 12%, Fructus Anisi Stellati 3%, Poria powder
The spice powder of 7% preparation, packs after mixing thoroughly, 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 Myricae rubrae preserved fruit, it is characterised in that use and select materials, pickled, dryings, desalination, drying, sugaring, do
Dry, the processing process of dispensing, packaging, finished product, concrete operation step is as follows:
A, select materials, pickled: select fruit shape relatively big, without disease pest, the fruit of fresh mature, first by 12% Sal and the mixing of 0.8% Alumen
Uniformly, one layer of salt of right later layer Fructus Myricae rubrae is put in cylinder, finally spreads one layer of salt at fruit surface, pulls out, drain water after pickled 5-7 days
Send into drying room after Fen to be dried, be fruit base；
B, desalination: fruit base is put into immersion desalination in 8-10 hour in clear water, pull fruit base out, then rinse 1-2 time with clear water, drain water
Point, send into drying room be dried to eighty per cant dry time, pour fruit base in cylinder sugaring；
C, sugaring: first Radix Glycyrrhizae, Flos Caryophylli are smashed to pieces, filter after adding clear water infusion 25 minutes, filtering residue add clear water infusion 30 minutes again
And filter, by the mixing of 2 filtrates, pour in double boiler, add fructose, Mel, Radix Paeoniae are made into the Radix Glycyrrhizae sugar liquid that concentration is 55%, and
The fruit base of desalination is poured into wherein, boils 3-5 minute, then pour in cylinder together with sugar liquid, sugaring 30 hours；
D, it is dried: fruit base is taken out, drains sugar liquid, send into drying room and be dried, baking temperature 85 DEG C, treats that fruit base is dried to surface tack-free
Time；
E, dispensing: the fruit base being baked is admixed by Flos Caryophylli powder 8%, Cortex cinnamomi japonici powder 15%, Herba Menthae powder 20%, black pepper 10%, Radix Glycyrrhizae powder
The spice powder of 25% preparation, packs after mixing thoroughly, is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610501968.1A CN106173143A (en) | 2016-06-30 | 2016-06-30 | A kind of manufacture method of Fructus Myricae rubrae preserved fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610501968.1A CN106173143A (en) | 2016-06-30 | 2016-06-30 | A kind of manufacture method of Fructus Myricae rubrae preserved fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106173143A true CN106173143A (en) | 2016-12-07 |
Family
ID=57463619
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610501968.1A Pending CN106173143A (en) | 2016-06-30 | 2016-06-30 | A kind of manufacture method of Fructus Myricae rubrae preserved fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106173143A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107094972A (en) * | 2017-04-28 | 2017-08-29 | 张新卿 | A kind of preserved apricot processing method |
| CN107811104A (en) * | 2017-11-30 | 2018-03-20 | 韦俊超 | A kind of preparation method of radix glycyrrhizae lichee dried meat |
| CN109221584A (en) * | 2018-10-24 | 2019-01-18 | 龙海市鑫农艺食品有限公司 | A kind of processing method of selenium-rich health red bayberry |
-
2016
- 2016-06-30 CN CN201610501968.1A patent/CN106173143A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107094972A (en) * | 2017-04-28 | 2017-08-29 | 张新卿 | A kind of preserved apricot processing method |
| CN107811104A (en) * | 2017-11-30 | 2018-03-20 | 韦俊超 | A kind of preparation method of radix glycyrrhizae lichee dried meat |
| CN109221584A (en) * | 2018-10-24 | 2019-01-18 | 龙海市鑫农艺食品有限公司 | A kind of processing method of selenium-rich health red bayberry |
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Application publication date: 20161207 |