CN106213348A - The processing method of hami melon - Google Patents
The processing method of hami melon Download PDFInfo
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- CN106213348A CN106213348A CN201610605069.6A CN201610605069A CN106213348A CN 106213348 A CN106213348 A CN 106213348A CN 201610605069 A CN201610605069 A CN 201610605069A CN 106213348 A CN106213348 A CN 106213348A
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- hami melon
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- melon
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- hami
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Classifications
-
- 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
A kind of processing method of hami melon, its comprise the steps: material selection step, pickle step, preliminary working step, whipping step and procedure of processing after, wherein, in whipping step, adjuvant includes following each component: rose white beans, apple vinegar, Cipangopaludina chinensis XIANGFEN, green liquor, spring water and Sal.The processing method of above-mentioned hami melon, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after, can be made into hami melon finished product, and this hami melon finished product has the beneficial effect that entrance tender skin fragrant and sweet, inner is crisp, have splendid taste, and, whole manufacturing process is suitable for industrialized production, has higher economic worth.
Description
Technical field
The present invention relates to processing fruits field, particularly relate to the processing method of a kind of hami melon.
Background technology
Along with economic fast development, the living standard of people is greatly improved, and operating pressure increases day by day, pure to food
The requirement of the aspects such as natural sex, safety, trophism is more and more higher.Hami melon contains protein, pectin, saccharide, Radix Dauci Sativae
The mineral such as element, dietary fiber, thiamine, riboflavin, vitamin A, vitamin C and phosphorus, calcium, potassium, sodium, ferrum.Phosphorus is to maintain bone
Bone and the necessary material of tooth, can make heart beat regularly, maintain the normal function of kidney and pass on the important of nerve stimulation
Material；Hami melon can demand to ferrum element in added body, promote hemoglobin regeneration, both can prevent and treat iron deficiency anemia, and again might be used
Health invigorating, nourishing the brain and improving intelligence；The trace element such as ferrum, magnesium, can make skin fine and glossy glossy, plays the effect of beauty treatment weight reducing, alleviates
Operating pressure；Vitamin A can promote growth, builds up one's resistance to disease, and is to maintain normal reproductivity and vision institute required；
Vitamin C can treat vitamin C deficiency, prevention gingival atrophy, hemorrhage, and prevention of arterial hardens, and treats anemia, abundant collagen protein
Contribute to preventing the diffusion of cancerous cell, improve the immunity of human body；Thiamine contributes to maintaining spirit tissue, muscle, heart to live
Dynamic is normal, has effect of delay skin aging, it is possible to improve mental status, allaying tiredness, can improve memory, allows female
Property is clever more beautiful, hair can be made to moisten glossy；Riboflavin has protection skin follicle mucosa, sebaceous gland, strengthens liver function,
Regulate the function of adrenergic secretion.
But, current hami melon eats mainly as fruit, more single on taste.
Summary of the invention
Based on this, it is necessary to for the problems referred to above, it is provided that a kind of entrance is fragrant and sweet, inner tender skin is crisp, have the Kazakhstan of splendid taste
The processing method of close melon, to overcome deficiency of the prior art.
The processing method of a kind of hami melon, comprises the steps:
1) selection of material: choose the hami melon that trophophase was at 90 to 110 days, peeling obtains Hami melon pulp；
2) pickle: by the Hami melon pulp section after peeling, and put into milk immersion 3～5 minutes；
3) preliminary working: take out Hami melon pulp from milk, and dry；
4) stirring: the hami melon after drying is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Rose white beans: 41～86 parts, apple vinegar: 1.55～5 parts, Cipangopaludina chinensis XIANGFEN: 1.2～7 parts, green liquor: 1.55～5
Part, spring water: 10～40 parts and Sal: 2～10 parts；
5) processing: mixed Hami melon pulp tinfoil is wrapped up, puts into baking box baking, temperature of getting angry 150～160
Degree, reducing internal heat temperature 180～190 degree, cooking time was at 20～30 minutes.
Wherein in an embodiment, choose the hami melon fruit that trophophase was at 90 days.
Wherein in an embodiment, choose the hami melon fruit that trophophase was at 110 days.
Wherein in an embodiment, the fresh hami melon plucked and adopt, cutting is selected to be divided into several trapezoidal fruit pulps.
Wherein in an embodiment, the fruit pulp that several are trapezoidal is put into milk and soaks 3～5 minutes.
Wherein in an embodiment, the fruit internal sheet pickled is spread out in rustless steel mesh sheet equably, dry in sending into drying room
Dry.
Wherein in an embodiment, drying room temperature 30 DEG C～45 DEG C, baking time 3～6 hours, dry to chankings moisture
Take out when reaching 45%～56%.
Wherein in an embodiment, hami melon chankings is totally immersed in auxiliary material liquid, smooth one side towards with
Family, coarse one side is downward.
Wherein in an embodiment, further comprise the steps of: packaging: the hami melon that baking is good is packaged packaging.
Wherein in an embodiment, in including step, the material used by packaging is heat sealability wrapping paper.
The processing method of above-mentioned hami melon, through material selection step, pickle step, preliminary working step, stir
After mixing step and procedure of processing, can be made into hami melon finished product, and this hami melon finished product have entrance fragrant and sweet, inner tender skin is crisp, tool
There is the beneficial effect of splendid taste, and, whole manufacturing process is suitable for industrialized production, has higher economic worth.
Detailed description of the invention
Understandable for enabling the above-mentioned purpose of the present invention, feature and advantage to become apparent from, the concrete reality to the present invention below
The mode of executing is described in detail.Elaborate a lot of detail in the following description so that fully understanding the present invention.But
The present invention can implement to be much different from alternate manner described here, and those skilled in the art can be without prejudice to this
Doing similar improvement in the case of bright intension, therefore the present invention is not limited by following public specific embodiment.
After the processing method of the hami melon of the present invention uses close melon and adjuvant mix and blend, put into baking box or oven
It is processed making and prepares finished product, below composition and the manufacture method of hami melon finished product to the concrete adjuvant of the present invention
It is described further.
The adjuvant of the present invention includes formula one, formula two, formula three, formula four, formula five and formula six.Wherein, join
Side one includes Mel juice.Formula two includes cocoanut jam.Formula three includes Flos Osmanthi Fragrantis sauce.Formula four includes Fructus Crataegi jam.Formula five includes
Flos Rosae Rugosae sauce.Formula six includes Mel juice 30～60 parts, cocoanut jam 30～60 parts, Flos Osmanthi Fragrantis sauce 30～60 parts, Fructus Crataegi jam 30～60 parts.
And for example, formula six includes the dispensing of following mass ratio: formula one 50%, formula 2 30%, formula 3 15%, formula 4 3%,
And formula 5 2%.
So that hami melon finished product has the fragrance of Flos Sophorae and Mel, in an embodiment, formula one includes following each group
The mass ratio divided: Flos Sophorae honeydew: 50～90 parts, Herba Menthae powder: 0.2～15 part, loquat powder: 1.0～5 parts, pomegranate wine: 1.2～6
Part, spring water: 10～40 parts and Sal: 2～10 parts.
So that hami melon finished product has the fragrance of Herba Fici Simplicissimae and Mel, in an embodiment, formula one includes as follows
The mass ratio of each component: Herba Fici Simplicissimae honeydew: 40～80 parts, Sucus Zingberis: 0.5～10 part, loquat powder: 1.5～7 parts, pomegranate wine:
3.5～4.0 parts, spring water: 12～55 parts and Sal: 2～10 parts.
So that hami melon finished product has the fragrance of Arillus Longan and Mel, in an embodiment, formula one includes following each group
The mass ratio divided: Arillus Longan honeydew: 25～85 parts, Clausena lansium (Lour.) Skeels juice: 0.5～15 part, loquat powder: 1.55～5 parts, pomegranate wine: 1.2～7
Part, spring water: 15～25 parts and Sal: 2～10 parts.
So that hami melon finished product has the fragrance of Fructus Litchi and Mel, in an embodiment, formula one includes following each group
Point mass ratio: Fructus Litchi honeydew: 50～95 parts, Passion Fruit Juice: 0.2～10 part, loquat powder: 2.1～5 parts, pomegranate wine: 3.5～
4.0 parts, spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, the i.e. honeybee producting honey of Flos Sophorae honeydew is the flower opened from Flos Sophorae tree, thus the Mel formed, and use this Mel
The honeydew made；Spring water is the spring water flowed out in mountain.Herba Fici Simplicissimae honeydew i.e. honeybee producting honey is to open from Herba Fici Simplicissimae tree
Flower, thus the Mel formed, and the honeydew made of this Mel.Arillus Longan honeydew i.e. honeybee producting honey is opened from longan
Flower, thus the Mel formed, and the honeydew made of this Mel.Fructus Litchi honeydew i.e. honeybee producting honey is the flower opened from litchi,
Thus the Mel formed, and the honeydew made of this Mel.
So that hami melon finished product has the fragrance of Cortex cocois radicis and Pericarpium Citri Reticulatae, in an embodiment, formula two includes following each group
The mass ratio divided: cocoanut jam: 43～85 parts, Pericarpium Citri Reticulatae: 0.3～16 part, Fructus Piperis powder: 1.1～5 parts, sticky rice wine: 2.5～5.0 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
So that hami melon finished product has the fragrance of Cortex cocois radicis and apple vinegar, in an embodiment, formula two includes following each
The mass ratio of component: cocoanut jam: 79～90 parts, apple vinegar: 1.0～5 parts, Fructus Piperis powder: 0.2～15 part, sticky rice wine: 1.0～5
Part, spring water: 10～40 parts and Sal: 2～10 parts.
So that hami melon finished product has the fragrance of Cortex cocois radicis and Herba Menthae, in an embodiment, formula two includes following each group
The mass ratio divided: cocoanut jam: 51～95 parts, Herba Menthae powder: 1.5～7 parts, Fructus Piperis powder: 0.5～10 part, sticky rice wine: 1.5～7 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
So that hami melon finished product has the fragrance of Cortex cocois radicis and Rhizoma Zingiberis Recens, in an embodiment, formula two includes following each component
Mass ratio: cocoanut jam: 57～85 parts, Sucus Zingberis: 1.55～5 parts, Fructus Piperis powder: 0.5～15 part, sticky rice wine: 1.55～5 parts, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, cocoanut jam i.e. uses the sauce that Cortex cocois radicis makes.The main component of Fructus Piperis powder is piperine, also contains some amounts
Aromatic oil, crude protein, crude fat and soluble nitrogen, raw meat of dispelling, aid digestion.Fructus Piperis powder divides white pepper powder and black pepper two
Kind, white pepper powder is that mellow fruit is sloughed the seed of peel and processed, and color is greyish white, and kernel is full, and abnormal smells from the patient is denseer, and quality is relatively
Good；The reality that black pepper is immaturity and dries processes, peel wrinkle and black, abnormal smells from the patient is thin.Both disposition is the most different.Expert
Saying, in black pepper is walked, highly seasoned, seasoning effect is the best；White pepper powder medical value is higher, walks table, and pungent scattered effect is more preferable.Can root
Select according to the hobby of consumption, such as, in an embodiment, Fructus Piperis powder is white pepper powder；And for example, in an embodiment, Fructus Piperis powder
For black pepper.
So that hami melon finished product has the fragrance of Flos Osmanthi Fragrantis and Clausena lansium (Lour.) Skeels, in an embodiment, formula three includes following each group
The mass ratio divided: Flos Osmanthi Fragrantis sauce: 67～90 parts, Clausena lansium (Lour.) Skeels juice: 2.1～5 parts, five spice powder: 0.2～10 part, Maca wine: 2.1～5 parts,
Spring water: 10～40 parts and Sal: 2～10 parts.
So that hami melon finished product has the fragrance of Flos Osmanthi Fragrantis and Passifolra edulis, in an embodiment, formula three includes following each
The mass ratio of component: Flos Osmanthi Fragrantis sauce: 40～88 parts, Passion Fruit Juice: 1.1～5 parts, five spice powder: 0.3～16 part, Maca wine: 1.1～5
Part, spring water: 10～40 parts and Sal: 2～10 parts.
So that hami melon finished product has the fragrance of Flos Osmanthi Fragrantis and Pericarpium Citri Reticulatae, in an embodiment, formula three includes following each group
The mass ratio divided: Flos Osmanthi Fragrantis sauce: 52～90 parts, Pericarpium Citri Reticulatae: 1.2～6 parts, five spice powder: 1.0～5 parts, Maca wine: 0.2～15 part, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
So that hami melon finished product has the fragrance of Flos Osmanthi Fragrantis and apple vinegar, in an embodiment, formula three includes following each
The mass ratio of component: Flos Osmanthi Fragrantis sauce: 73～95 parts, apple vinegar: 3.5～4.0 parts, five spice powder: 1.5～7 parts, Maca wine: 0.5～10
Part, spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, Flos Osmanthi Fragrantis sauce i.e. uses the sauce that Flos Osmanthi Fragrantis makes.Five spice powder is that the spice more than 5 kinds grinds to form powdery mixing
Together, often use decocting, fried before spread upon in chicken, duck meat class, it is possible to mix with fine salt to do and be stained with material and be used.It is widely used in east material
The dish of piquant taste of reason, be especially suitable for baking or fry soon meat, stew, boil in a covered pot over a slow fire, simmer, steam, seasoning made by meat and fish dishes of preparing food.Its title
Come from the Chinese culture balance to five tastes requirement sour, sweet, bitter, peppery, salty.Five spice powder is different because of dispensing, and it has multiple different mouth
Taste and different titles, such as spicy powder, fresh peppery powder etc., are family cookings, indispensable flavouring agent of going with rice or bread.
So that hami melon finished product has the fragrance of Fructus Crataegi and Herba Menthae, in an embodiment, formula four includes following each group
The mass ratio divided: Fructus Crataegi jam: 67～85 parts, Herba Menthae powder: 1.2～7 parts, cumin powder: 1.55～5 parts, olive wine: 0.5～15 part,
Spring water: 10～40 parts and Sal: 2～10 parts.
So that hami melon finished product has the fragrance of Fructus Crataegi and Rhizoma Zingiberis Recens, in an embodiment, formula four includes following each component
Mass ratio: Fructus Crataegi jam: 77～90 parts, Sucus Zingberis: 3.5～4.0 parts, cumin powder: 2.1～5 parts, olive wine: 0.2～10 part, mountain
Spring water: 10～40 parts and Sal: 2～10 parts.
So that hami melon finished product has the fragrance of Fructus Crataegi and Clausena lansium (Lour.) Skeels, in an embodiment, formula four includes following each group
The mass ratio divided: Fructus Crataegi jam: 60～87 parts, Clausena lansium (Lour.) Skeels juice: 2.5～5.0 parts, cumin powder: 1.1～5 parts, olive wine: 0.3～16
Part, spring water: 10～40 parts and Sal: 2～10 parts.
So that hami melon finished product has the fragrance of Fructus Crataegi and Passifolra edulis, in an embodiment, formula four includes following each
The mass ratio of component: Fructus Crataegi jam: 71～93 parts, Passion Fruit Juice: 1.0～5 parts, cumin powder: 1.2～6 parts, olive wine: 1.0～5
Part, spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, Fructus Crataegi jam i.e. uses the sauce that Fructus Crataegi makes.Cumin powder is mainly by the spice such as Fructus Foeniculi and anise, Cortex cinnamomi japonici (Ramulus Cinnamomi) of resting in peace
Allotment grinds and forms together.
So that hami melon finished product has the fragrance of red rose and Pericarpium Citri Reticulatae, in an embodiment, formula five includes following each
The mass ratio of component: red rose beans: 65～82 parts, Pericarpium Citri Reticulatae: 1.5～7 parts, Cipangopaludina chinensis XIANGFEN: 3.5～4.0 parts, green liquor: 1.5～
7 parts, spring water: 10～40 parts and Sal: 2～10 parts.
So that hami melon finished product has the fragrance of rose white and Fructus Mali pumilae, in an embodiment, formula five includes following each
The mass ratio of component: rose white beans: 41～86 parts, apple vinegar: 1.55～5 parts, Cipangopaludina chinensis XIANGFEN: 1.2～7 parts, green liquor: 1.55
～5 parts, spring water: 10～40 parts and Sal: 2～10 parts.
So that hami melon finished product has the fragrance of purple rugose rose (Rosa rugosa var typica) and Herba Menthae, in an embodiment, formula five includes following each
The mass ratio of component: purple rugose rose (Rosa rugosa var typica) beans: 89～92 parts, Herba Menthae powder: 2.1～5 parts, Cipangopaludina chinensis XIANGFEN: 3.5～4.0 parts, green liquor: 2.1
～5 parts, spring water: 10～40 parts and Sal: 2～10 parts.
So that hami melon finished product has the fragrance of Autumn Gold and Rhizoma Zingiberis Recens, in an embodiment, formula five includes following each group
The mass ratio divided: Autumn Gold beans: 63～88 parts, Sucus Zingberis: 1.1～5 parts, Cipangopaludina chinensis XIANGFEN: 2.5～5.0 parts, green liquor: 1.1～5
Part, spring water: 10～40 parts and Sal: 2～10 parts.
Wherein, red rose beans i.e. uses the Flos Rosae Rugosae sauce that red rose makes.Rose white beans i.e. uses the Flos Rosae Rugosae that rose white makes
Beans.Purple rugose rose (Rosa rugosa var typica) beans i.e. uses the Flos Rosae Rugosae sauce that purple rugose rose (Rosa rugosa var typica) makes.Autumn Gold beans i.e. uses the Flos Rosae Rugosae sauce that Autumn Gold makes.Cipangopaludina chinensis XIANGFEN
I.e. use the powder that the fragrant this spice of Cipangopaludina chinensis is made.
Cipangopaludina chinensis perfume (or spice) is a kind of spice, is usually used in boiling Cipangopaludina chinensis, and its Cipangopaludina chinensis therefore named is fragrant, and also referred to as lasting is blue.
Loquat powder refers to the powder made with Fractus Eriobotryae.Fractus Eriobotryae is also known as Lu Fructus Citri tangerinae, evergreen dungarunga.Folium Eriobotryae is rich in thick fine
Dimension and mineral element.Containing 0.4 gram of protein, 6.6 grams of carbohydrates in every hectogram Folium Eriobotryae meat, and containing vitamin B1 and dimension
Raw element C.The manufacturing process of loquat powder can use after being dried by Fractus Eriobotryae and grind to form powdery.
The processing method of the hami melon of the present invention comprises the steps:
Step one: the selection of material: choose the hami melon that trophophase was at 90 to 110 days, peeling obtains Hami melon pulp.
Concrete: such as, choose the hami melon fruit that trophophase was at 90 days；And for example, Hami that trophophase was at 110 days is chosen
Melon and fruit is real.It is appreciated that environment that the growth and maturity of hami melon grow with it and climatic environment then have bigger relation,
And the growth cycle of general hami melon was at about 85 days, therefore, growth selection cycle hami melon in 90 to 110 days is permissible
Ensure that Hami melon pulp is ripe, there is the fragrance that hami melon is unique.
In one embodiment, cut into slices to obtaining Hami melon pulp after peeling；And for example, Hami melon pulp is obtained to after peeling
Carry out the slicing treatment of equal decile；And for example, carry out the slicing treatment of equal decile to obtaining Hami melon pulp after peeling, and remove
The two ends of hami melon.Preferably, for the hami melon that a whole piece is complete, divide equally 5 points and cut into slices.It is appreciated that hami melon has
Having the cross section of class arc, the therefore laminated structure that Hami green tea produced in Anhui Province are arc after section, Hami green tea produced in Anhui Province of laminated structure can be beneficial to
Processed, and adjuvant is easily immersed, and forms unique local flavor.
For the hami melon selecting maturation, fruit to fill, such as, the hami melon fruit of this season is selected；And for example, size is selected
Moderate hami melon；And for example, the hami melon that user locality produces is selected；And for example, selection course according to the sense of touch of ordinary consumer,
The comprehensive descision such as vision, the sense of taste is excellent hami melon.Being appreciated that fruit is is the edible best opportunity season of growth, as
Citrullus vulgaris is exactly to compare concentration listing summer, can eat in that season.The fruit that is of moderate size of choosing because the biggest very likely
It is that hormone, swelling agent etc. accelerate the ripening.It is pointed out that the southern fruit sold in the north is particularly likely that greatly to accelerate the ripening, because southern
Rear bad transport that Fang Guozi is ripe, the fortune that can only be raw comes to reprocess ripe, so eating local fruit is also a method as far as possible.
Such as, the comprehensive descision usually such as the described sense of touch according to ordinary consumer, vision, the sense of taste hears, two see, three pinch.I.e.
First hear either with or without the due fragrance of fruit, also hear the strange taste either with or without other.Two see either with or without blackout or rotten place.
Three pinch, and see whether local is too soft, does not the most select.Herein, in the selection process, should be according to the color and luster of fruit, position spy
Levy, textural shape etc. judges.Such as, whatsoever fruit, recessed at the position of the base of a fruit must be the most severe the sweetest；Color is good-looking glossy
's；Seeing that the root of fruit is the most enough recessed, either with or without a circle circle, female if having, female fruit is sweeter.
Step 2: pickle: by the Hami melon pulp section after peeling, and put into milk immersion 3～5 minutes.
Concrete: in an embodiment, select the fresh hami melon plucked and adopt, cutting to be divided into several trapezoidal fruit pulps, often
The size of block is: length 5～9cm, width 3～7cm, thickness 3～5cm.Such as, the fruit pulp that several are trapezoidal is put into milk
Soak 3～5 minutes.Such as, it is placed in samming 12h in the refrigerator of 4 DEG C by putting into the fruit pulp after milk soaks 3～5 minutes, thaws
To half thawed state.
Step 3: preliminary working: take out Hami melon pulp from milk, and dry.
Concrete: the fruit internal sheet pickled is spread out in rustless steel mesh sheet equably, is dried in sending into drying room；Drying room temperature 30
DEG C～45 DEG C, baking time 3～6 hours, dry to chankings moisture reach 45%～56% time take out.
Step 4: the hami melon after drying is mixed homogeneously with adjuvant.In the present embodiment, this adjuvant includes following each component
Mass ratio:
Rose white beans: 41～86 parts, apple vinegar: 1.55～5 parts, Cipangopaludina chinensis XIANGFEN: 1.2～7 parts, green liquor: 1.55～5
Part, spring water: 10～40 parts and Sal: 2～10 parts.
During it should be noted that the hami melon after drying is mixed homogeneously with adjuvant, the selection of adjuvant can be formula one,
Any one in formula two, formula three, formula four, formula five and formula six, the present embodiment with this adjuvant for Flos Rosae Rugosae sauce is
Example illustrates, and other embodiments is by that analogy.
Concrete: so that be uniformly mixed, in the present embodiment, for each chankings, use following stirring to walk
Rapid:
Step a1: be first totally immersed in auxiliary material liquid by hami melon chankings, smooth one side is towards user, coarse one
Side is downward.
Step a2: ring chankings, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up chankings from auxiliary material liquid.
In one embodiment, the stirring of step 4 can also be carried out by manual operation, when by manual operation, so that stir
Mix mix homogeneously, in the present embodiment, for each chankings, use following whipping step:
Step b1: be first totally immersed in auxiliary material liquid by hami melon chankings, smooth one side is towards user, coarse one
Side is downward；
Step b2: chankings with articulations digitorum manus ring, other limit middle finger and thumb encase gently；
Step b3: promoting middle finger, other finger is placed on smooth one side, rapidly by coarse one side upwards
Upset so that smooth one side towards under；
Step b4: when coarse one side is flipped up and during towards user, pick up chankings from auxiliary material liquid.
Step 5: processing: by mixed Hami melon pulp tinfoil wrap up, put into baking box baking, temperature of getting angry 150～
160 degree, reducing internal heat temperature 180～190 degree, cooking time was at 20～30 minutes.
Concrete: such as, mixed Hami melon pulp tinfoil is wrapped up, puts into baking box baking, temperature 150 of getting angry
Degree, reducing internal heat temperature 180 degree, cooking time was at 20 minutes；And for example, put into baking box baking, temperature of getting angry 180 degree, reducing internal heat temperature 190
Degree, cooking time was at 20 minutes；And for example, temperature of getting angry 150 degree, reducing internal heat temperature 180 degree, cooking time was at 30 minutes；And for example, on
Fire temperature 160 degree, reducing internal heat temperature 190 degree, cooking time was at 30 minutes；And for example, temperature of getting angry 150 degree, reducing internal heat temperature 180 degree is baked
Time processed was at 25 minutes；And for example, temperature of getting angry 160 degree, reducing internal heat temperature 190 degree, cooking time was at 25 minutes.
Step 6: packaging: the hami melon that baking is good is packaged packaging.
Concrete: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.Product appearance after packaging is graceful, easy to use.In the present embodiment, packaging film uses heat sealability wrapping paper, and heat sealability is packed
Paper has heat sealability, aeration, and oil resistant, a water-tolerant, the feature such as safe and harmless.In order to make wrapping paper have heat sealability,
Will on the surface of heat sealing resin paper coated with coating or with polyethylene bind make it have heat sealability, secondary operations need not be carried out to obtain
Obtaining aeration, its aeration can require be controlled by according to user.The food packed with this wrapping paper with aeration,
Available electromagnetic wave heating, there is no steam, so can keep the salubrious of food surface in packaging.In other embodiments, packaging
Film can also use insulation wrapping paper.Insulation wrapping paper can keep fragrant, fresh, temperature, for people different after being packed by prepared food
Occasion eats easily, lives allegro demand adapting to current people.The principle of this building paper is as solar energy heating
Device is the same, it is possible to convert light energy into heat energy.Generally people only need to be placed on, this special paper, the place that solar ray energy irradiates, should
The space that paper bag encloses will constantly have heat supplement to enter, so that the food in paper keeps certain temperature, in order to Ren Mensui
Time have the cuisines that fragrant heat is good to eat.
Embodiment one
Step one: choose the hami melon fruit that trophophase was at 90 days.
Step 2: in an embodiment, selects the fresh hami melon plucked and adopt, cutting to be divided into several trapezoidal fruit pulps, often
The size of block is: length 5～9cm, width 3～7cm, thickness 3～5cm.Such as, the fruit pulp that several are trapezoidal is put into milk
Soak 3～5 minutes.Such as, it is placed in samming 12h in the refrigerator of 4 DEG C by putting into the fruit pulp after milk soaks 3～5 minutes, thaws
To half thawed state.
Step 3: the fruit internal sheet pickled be spread out in equably in rustless steel mesh sheet, is dried in sending into drying room；Drying room temperature 30
DEG C～45 DEG C, baking time 3～6 hours, dry to chankings moisture reach 45%～56% time take out.
Step 4: the hami melon after drying is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Rose white beans: 41 parts, apple vinegar: 5 parts, Cipangopaludina chinensis XIANGFEN: 7 parts, green liquor: 5 parts, spring water: 40 parts and Sal:
10 parts.
So that be uniformly mixed, in the present embodiment, for each chankings, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by hami melon chankings, smooth one side is towards user, coarse one
Side is downward.
Step a2: ring chankings, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up chankings from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 150 degree, reducing internal heat temperature 180 degree, cooking time was at 20 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into hami melon finished product, the hami melon finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Fructus Mali pumilae
The smell of vinegar is heavier, and has unique perfume that slight rose white beans, Cipangopaludina chinensis XIANGFEN, green liquor, spring water and Sal etc. mix
Taste, and, after packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment two
Step one: choose the hami melon fruit that trophophase was at 90 days.
Step 2: in an embodiment, selects the fresh hami melon plucked and adopt, cutting to be divided into several trapezoidal fruit pulps, often
The size of block is: length 5～9cm, width 3～7cm, thickness 3～5cm.Such as, the fruit pulp that several are trapezoidal is put into milk
Soak 3～5 minutes.Such as, it is placed in samming 12h in the refrigerator of 4 DEG C by putting into the fruit pulp after milk soaks 3～5 minutes, thaws
To half thawed state.
Step 3: the fruit internal sheet pickled be spread out in equably in rustless steel mesh sheet, is dried in sending into drying room；Drying room temperature 30
DEG C～45 DEG C, baking time 3～6 hours, dry to chankings moisture reach 45%～56% time take out.
Step 4: the hami melon after drying is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Rose white beans: 86 parts, apple vinegar: 1.55 parts, Cipangopaludina chinensis XIANGFEN: 7 parts, green liquor: 5 parts, spring water: 40 parts and food
Salt: 10 parts.
So that be uniformly mixed, in the present embodiment, for each chankings, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by hami melon chankings, smooth one side is towards user, coarse one
Side is downward.
Step a2: ring chankings, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up chankings from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 150 degree, reducing internal heat temperature 180 degree, cooking time was at 20 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into hami melon finished product, the hami melon finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Bai Mei
Rare beans taste is heavier, and has the unique perfume that apple vinegar, Cipangopaludina chinensis XIANGFEN, green liquor, spring water and Sal etc. mix, and
And, after packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment three
Step one: choose the hami melon fruit that trophophase was at 90 days.
Step 2: in an embodiment, selects the fresh hami melon plucked and adopt, cutting to be divided into several trapezoidal fruit pulps, often
The size of block is: length 5～9cm, width 3～7cm, thickness 3～5cm.Such as, the fruit pulp that several are trapezoidal is put into milk
Soak 3～5 minutes.Such as, it is placed in samming 12h in the refrigerator of 4 DEG C by putting into the fruit pulp after milk soaks 3～5 minutes, thaws
To half thawed state.
Step 3: the fruit internal sheet pickled be spread out in equably in rustless steel mesh sheet, is dried in sending into drying room；Drying room temperature 30
DEG C～45 DEG C, baking time 3～6 hours, dry to chankings moisture reach 45%～56% time take out.
Step 4: the hami melon after drying is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Rose white beans: 86 parts, apple vinegar: 5 parts, Cipangopaludina chinensis XIANGFEN: 1.2 parts, green liquor: 5 parts, spring water: 40 parts and food
Salt: 10 parts.
So that be uniformly mixed, in the present embodiment, for each chankings, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by hami melon chankings, smooth one side is towards user, coarse one
Side is downward.
Step a2: ring chankings, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up chankings from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 150 degree, reducing internal heat temperature 180 degree, cooking time was at 20 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into hami melon finished product, the hami melon finished product particularly made in the adjuvant effect of the present embodiment, have heavier when edible
Rose white beans and the fragrance of apple vinegar, and have that Cipangopaludina chinensis XIANGFEN, green liquor, spring water and Sal etc. mixes unique fragrant
Taste, and, after packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment four
Step one: choose the hami melon fruit that trophophase was at 110 days.
Step 2: in an embodiment, selects the fresh hami melon plucked and adopt, cutting to be divided into several trapezoidal fruit pulps, often
The size of block is: length 5～9cm, width 3～7cm, thickness 3～5cm.Such as, the fruit pulp that several are trapezoidal is put into milk
Soak 3～5 minutes.Such as, it is placed in samming 12h in the refrigerator of 4 DEG C by putting into the fruit pulp after milk soaks 3～5 minutes, thaws
To half thawed state.
Step 3: the fruit internal sheet pickled be spread out in equably in rustless steel mesh sheet, is dried in sending into drying room；Drying room temperature 30
DEG C～45 DEG C, baking time 3～6 hours, dry to chankings moisture reach 45%～56% time take out.
Step 4: the hami melon after drying is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Rose white beans: 60 parts, apple vinegar: 4.5 parts, Cipangopaludina chinensis XIANGFEN: 6 parts, green liquor: 3.55 parts, spring water: 40 parts and
Sal: 10 parts.
So that be uniformly mixed, in the present embodiment, for each chankings, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by hami melon chankings, smooth one side is towards user, coarse one
Side is downward.
Step a2: ring chankings, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up chankings from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 180 degree, reducing internal heat temperature 190 degree, cooking time was at 20 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into hami melon finished product, the hami melon finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Bai Mei
The fragrance of rare beans is laid particular stress on, and have medium apple vinegar fragrance and have Cipangopaludina chinensis XIANGFEN, green liquor, spring water and
The unique perfume that Sal etc. mix, and, after packaging step, safe and sanitary, and can conveniently transport, sell and side
Just user eats.
Embodiment five
Step one: choose the hami melon fruit that trophophase was at 110 days.
Step 2: in an embodiment, selects the fresh hami melon plucked and adopt, cutting to be divided into several trapezoidal fruit pulps, often
The size of block is: length 5～9cm, width 3～7cm, thickness 3～5cm.Such as, the fruit pulp that several are trapezoidal is put into milk
Soak 3～5 minutes.Such as, it is placed in samming 12h in the refrigerator of 4 DEG C by putting into the fruit pulp after milk soaks 3～5 minutes, thaws
To half thawed state.
Step 3: the fruit internal sheet pickled be spread out in equably in rustless steel mesh sheet, is dried in sending into drying room；Drying room temperature 30
DEG C～45 DEG C, baking time 3～6 hours, dry to chankings moisture reach 45%～56% time take out.
Step 4: the hami melon after drying is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Rose white beans: 67 parts, apple vinegar: 3.55 parts, Cipangopaludina chinensis XIANGFEN: 5 parts, green liquor: 4.5 parts, spring water: 40 parts and
Sal: 10 parts.
So that be uniformly mixed, in the present embodiment, for each chankings, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by hami melon chankings, smooth one side is towards user, coarse one
Side is downward.
Step a2: ring chankings, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up chankings from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 180 degree, reducing internal heat temperature 190 degree, cooking time was at 20 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into hami melon finished product, the hami melon finished product particularly made in the adjuvant effect of the present embodiment, have denseer when edible
The fragrance of rose white beans, and there is the unique perfume that apple vinegar, Cipangopaludina chinensis XIANGFEN, green liquor, spring water and Sal etc. mix,
Further, after packaging step, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Embodiment six
Step one: choose the hami melon fruit that trophophase was at 110 days.
Step 2: in an embodiment, selects the fresh hami melon plucked and adopt, cutting to be divided into several trapezoidal fruit pulps, often
The size of block is: length 5～9cm, width 3～7cm, thickness 3～5cm.Such as, the fruit pulp that several are trapezoidal is put into milk
Soak 3～5 minutes.Such as, it is placed in samming 12h in the refrigerator of 4 DEG C by putting into the fruit pulp after milk soaks 3～5 minutes, thaws
To half thawed state.
Step 3: the fruit internal sheet pickled be spread out in equably in rustless steel mesh sheet, is dried in sending into drying room；Drying room temperature 30
DEG C～45 DEG C, baking time 3～6 hours, dry to chankings moisture reach 45%～56% time take out.
Step 4: the hami melon after drying is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Rose white beans: 75 parts, apple vinegar: 3.5 parts, Cipangopaludina chinensis XIANGFEN: 5 parts, green liquor: 3.55 parts, spring water: 40 parts and
Sal: 10 parts.
So that be uniformly mixed, in the present embodiment, for each chankings, use following whipping step:
Step a1: be first totally immersed in auxiliary material liquid by hami melon chankings, smooth one side is towards user, coarse one
Side is downward.
Step a2: ring chankings, other limit middle finger and thumb encase gently.
Step a3: rapidly coarse one side is flipped up so that smooth one side towards under.
Step a4: when coarse one side is flipped up and during towards user, pick up chankings from auxiliary material liquid.
Step 5: put into baking box baking, temperature of getting angry 180 degree, reducing internal heat temperature 190 degree, cooking time was at 20 minutes.
Step 6: packaging food is put in environmental protection polystyrene material cutlery box, put into vacuum chamber afterwards；To vacuum
Room evacuation；Packing box is placed in the vacuum chamber of sealing, inflated with nitrogen in packing box；Heat-sealing, after packing box surrounding electrical heating,
Envelope is covered with packaging film moment；Shear, with cutter mould, the residue film on the packing box after heat-sealing is cut off；Take box, by packing box
Take out from vacuum chamber；Capping, by real for the polystyrene material packaging cover lid packing box taken out from vacuum chamber, thus completes bag
Dress.
So, through material selection step, pickle step, preliminary working step, whipping step and procedure of processing after,
Can be made into hami melon finished product, the hami melon finished product particularly made in the adjuvant effect of the present embodiment, there is when edible Bai Mei
The unique perfume that rare beans, apple vinegar, Cipangopaludina chinensis XIANGFEN, green liquor, spring water and Sal etc. mix, and, through packaging step
After, safe and sanitary, and can conveniently transport, sell and facilitate user to eat.
Each technical characteristic of embodiment described above can combine arbitrarily, for making description succinct, not to above-mentioned reality
The all possible combination of each technical characteristic executed in example is all described, but, as long as the combination of these technical characteristics is not deposited
In contradiction, all it is considered to be the scope that this specification is recorded.
Embodiment described above only have expressed the several embodiments of the present invention, and it describes more concrete and detailed, but also
Can not therefore be construed as limiting the scope of the patent.It should be pointed out that, come for those of ordinary skill in the art
Saying, without departing from the inventive concept of the premise, it is also possible to make some deformation and improvement, these broadly fall into the protection of the present invention
Scope.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (10)
1. the processing method of a hami melon, it is characterised in that comprise the steps:
1) selection of material: choose the hami melon that trophophase was at 90 to 110 days, peeling obtains Hami melon pulp；
2) pickle: by the Hami melon pulp section after peeling, and put into milk immersion 3～5 minutes；
3) preliminary working: take out Hami melon pulp from milk, and dry；
4) stirring: the hami melon after drying is mixed homogeneously with adjuvant, this adjuvant includes the mass ratio of following each component:
Rose white beans: 41～86 parts, apple vinegar: 1.55～5 parts, Cipangopaludina chinensis XIANGFEN: 1.2～7 parts, green liquor: 1.55～5 parts, mountain
Spring water: 10～40 parts and Sal: 2～10 parts；
5) processing: mixed Hami melon pulp tinfoil is wrapped up by close melon mixed with adjuvant, puts into baking box baking, on
Fire temperature 150～160 degree, reducing internal heat temperature 180～190 degree, cooking time, at 20～30 minutes, i.e. prepares finished product.
The processing method of hami melon the most according to claim 1, it is characterised in that choose the Kazakhstan that trophophase was at 90 days
Close melon and fruit is real.
The processing method of hami melon the most according to claim 1, it is characterised in that choose trophophase at 110 days
Hami melon fruit.
The processing method of hami melon the most according to claim 1, it is characterised in that select fresh Hami plucked and adopt
Melon, cutting is divided into several trapezoidal fruit pulps.
The processing method of hami melon the most according to claim 1, it is characterised in that the fruit pulp trapezoidal by several
Put into milk to soak 3～5 minutes.
The processing method of hami melon the most according to claim 1, it is characterised in that by the fruit internal sheet pickled equably
It is spread out in rustless steel mesh sheet, is dried in sending into drying room.
The processing method of hami melon the most according to claim 1, it is characterised in that drying room temperature 30 DEG C～45 DEG C,
Baking time 3～6 hours, dry and take out when reaching 45%～56% to chankings moisture.
The processing method of hami melon the most according to claim 1, it is characterised in that hami melon chankings is completely immersed in
In auxiliary material liquid, smooth one side is towards user, and coarse one side is downward.
9. according to the processing method of the hami melon described in any one of claim 1 to 8, it is characterised in that further comprise the steps of:
Packaging: the hami melon that baking is good is packaged packaging.
The processing method of hami melon the most according to claim 9, it is characterised in that in described packaging step, bag
Dress material used by food materials is heat sealability wrapping paper.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610605069.6A CN106213348A (en) | 2016-07-27 | 2016-07-27 | The processing method of hami melon |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610605069.6A CN106213348A (en) | 2016-07-27 | 2016-07-27 | The processing method of hami melon |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1069170A (en) * | 1991-08-13 | 1993-02-24 | 卢志广 | Gold melon (Wallace) dried meat, "Hami" melon dried meat, preserved honeydewmelon processing method |
| CN103027169A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Pitaya and hami melon composite preserved fruit and making method thereof |
| CN105105033A (en) * | 2015-07-26 | 2015-12-02 | 江荧 | Preparation technology for health-care shredded pumpkin |
-
2016
- 2016-07-27 CN CN201610605069.6A patent/CN106213348A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1069170A (en) * | 1991-08-13 | 1993-02-24 | 卢志广 | Gold melon (Wallace) dried meat, "Hami" melon dried meat, preserved honeydewmelon processing method |
| CN103027169A (en) * | 2012-12-29 | 2013-04-10 | 罗永祺 | Pitaya and hami melon composite preserved fruit and making method thereof |
| CN105105033A (en) * | 2015-07-26 | 2015-12-02 | 江荧 | Preparation technology for health-care shredded pumpkin |
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Application publication date: 20161214 |