CN106343131A - Processing method of sugared dried figs - Google Patents

Processing method of sugared dried figs Download PDF

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Publication number
CN106343131A
CN106343131A CN201610738666.6A CN201610738666A CN106343131A CN 106343131 A CN106343131 A CN 106343131A CN 201610738666 A CN201610738666 A CN 201610738666A CN 106343131 A CN106343131 A CN 106343131A
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China
Prior art keywords
sugaring
processing method
figss
fructus fici
pulled
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CN201610738666.6A
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Chinese (zh)
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周智卿
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Individual
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Priority to CN201610738666.6A priority Critical patent/CN106343131A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/364Sweetmeats, 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48Sweetmeats, 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a processing method of sugared dried figs. The processing method includes: soaking fresh figs with salt water, salting the soaked figs for 5-12 days, desalting, adding white granulated sugar, honey, dark plum powder, potassium sorbate and the like to perform sugaring for 14-28 days, drying, packaging, and sterilizing to obtain sugared dried figs. The processing method has the advantages that the dark plum powder and the honey are added into the sugared dried figs, the refreshing taste of the figs is increased, the figs are unique in flavor and bright in pulp color, the healthcare effect and unique flavor of the figs can be kept, and the drying time of the sugared dried figs can be shortened; the healthcare functions of clearing away heat and toxic materials and checking diarrhea and promoting lactation of the sugared dried figs processed by the method are kept, the sugared dried figs is convenient in long-term storage and transportation, and the processing method is simple, beneficial to large-scale industrial production and promising in market prospect.

Description

A kind of processing method of sugaring pulled figss
Technical field
The present invention relates to food processing field is and in particular to a kind of processing method of sugaring pulled figss.
Background technology
Fructus Fici is a kind of rare fruit, and there is plantation on the ground such as domestic Hunan, Jiangsu, Sichuan, but in Xinjiang Atushi Area Cultivation quality is optimum.Fructus Fici is pollution-free green food, is described as " patron saint of 21 century human health ".Fructus Fici No matter fresh goods or dry product are all delicious and tasty for fruit.It is rich in several amino acids, organic acid, magnesium, manganese, copper, zinc, boron and vitamin Etc. nutritional labeling.It is not only the fruit being of high nutritive value, and is good medicine simply.Its mild-natured sugariness acid, has heat-clearing and toxic substances removing, stops The effect of rush down lactogenesis, particularly with hemorrhoidal hemorrhage, insufficiency of the spleen diarrhoea, have sore throat, milk dry up etc. evident in efficacy.
Fructus Fici can be made into salting based article, preserve based article etc., the exploitation of Fructus Fici health foodstuff series, can not only expire The demand of the domestic and international consumers in general of foot, and the added value of Fructus Fici can be greatly improved, thus increasing local economy and fruit The income of agriculture, its market comsupton has a extensive future.Fructus Fici, as a kind of traditional health fruit, has and researches and develops further Using value.Its deep processing, multi-level processing, are one of effective ways of Fructus Fici sustainable development.
Content of the invention
It is contemplated that inventing a kind of processing method of sugaring pulled figss.
For achieving the above object, technical scheme is as follows:
The processing method of the sugaring pulled figss of the present invention, specifically comprises the following steps that
(1) pretreatment: fresh fig is put in the saline that concentration is 3-8% and soaks 1-2h;
(2) rinse: soaked Fructus Fici is rinsed 2-3 time with clear water, each rinsing time is 1-3h;
(3) salting: take into Fructus Fici 100-200 part of rinsing, be subsequently adding 5-10 part Sal, mix homogeneously, sealing is placed 5-12 days;
(4) desalination: the Fructus Fici completing salting is rinsed 2-3 time with clear water, each rinsing time is 2-4h, then drains the water Point;
(5) sugaring: 25-45 part white sugar, 10-30 part Mel, 5-15 part Fructus Mume powder, 0.5- will be added in the Fructus Fici after desalination 3 parts of potassium sorbate, mix homogeneously, sugaring 14-28 days, stirs once for every 1-3 days;
(6) it is dried: the Fructus Fici after sugaring is dried 20-40min under vacuum;
(7) sugaring pulled figss packaging, the sterilizing of drying will be completed, obtain final product.
Temperature under described step (6) vacuum condition is 45-75 DEG C, and vacuum is -60 ~ -100kpa.
Described dried sugaring pulled figss water content is 15-25%.
The invention has the benefit that
The processing method of the sugaring pulled figss that the present invention provides, uses saline soak first, removes the insect in fruit, add Fructus Mume Powder and Mel, increased the pure and fresh mouthfeel of Fructus Fici, unique flavor, and flesh color are vivid, this method can maintain Fructus Fici The health-care effect of itself and unique oral sensations, can shorten the drying time of sugaring pulled figss again;The sugar being obtained using the processing of this method Stain pulled figss, not only maintain Fructus Fici heat-clearing and toxic substances removing itself, the health care of antidiarrheal lactogenesis, and be easy to preserve for a long time and Transport, processing method is simple, is conducive to large-scale industrial production to process, has wide market prospect.
Specific embodiment
Further illustrate the present invention below by embodiment.It should be understood that embodiments of the invention are for illustrating The present invention rather than limitation of the present invention.Broadly fall into the present invention according to the simple modifications that the essence of the present invention is carried out to the present invention Claimed scope.
Embodiment 1
The processing method of the sugaring pulled figss of the present invention, specifically comprises the following steps that
(1) pretreatment: fresh fig is put into immersion 1h in the saline that concentration is 3%;
(2) rinse: soaked Fructus Fici is rinsed 2 times with clear water, each rinsing time is respectively 3h, 2h;
(3) salting: take into the Fructus Fici 100kg of rinsing, be subsequently adding 5kg Sal, mix homogeneously, sealing is placed 5 days;
(4) desalination: the Fructus Fici completing salting is rinsed 2 times with clear water, each rinsing time is respectively 4h, 3h, then drains Moisture;
(5) sugaring: 25kg white sugar, 10kg Mel, 5kg Fructus Mume powder, 0.5kg sorbic acid will be added in the Fructus Fici after desalination Potassium, mix homogeneously, sugaring 14 days, stirs once daily;
(6) it is dried: the Fructus Fici after sugaring is dried 20min under vacuum;
(7) sugaring pulled figss packaging, the sterilizing of drying will be completed, obtain final product.
Temperature under described step (6) vacuum condition is 45 DEG C, and vacuum is -60kpa.
Described dried sugaring pulled figss water content is 25%.
Embodiment 2
The processing method of the sugaring pulled figss of the present invention, specifically comprises the following steps that
(1) pretreatment: fresh fig is put into immersion 1h in the saline that concentration is 5%;
(2) rinse: soaked Fructus Fici is rinsed 2 times with clear water, each rinsing time is respectively 3h, 1h;
(3) salting: take into the Fructus Fici 120kg of rinsing, be subsequently adding 6kg Sal, mix homogeneously, sealing is placed 7 days;
(4) desalination: the Fructus Fici completing salting is rinsed 2 times with clear water, each rinsing time is respectively 4h, 2h, then drains Moisture;
(5) sugaring: 30kg white sugar, 15kg Mel, 8kg Fructus Mume powder, 1kg potassium sorbate will be added in the Fructus Fici after desalination, Mix homogeneously, sugaring 18 days, stirs once for every 2 days;
(6) it is dried: the Fructus Fici after sugaring is dried 25min under vacuum;
(7) sugaring pulled figss packaging, the sterilizing of drying will be completed, obtain final product.
Temperature under described step (6) vacuum condition is 50 DEG C, and vacuum is -70kpa.
Described dried sugaring pulled figss water content is 22%.
Embodiment 3
The processing method of the sugaring pulled figss of the present invention, specifically comprises the following steps that
(1) pretreatment: fresh fig is put into immersion 1.5h in the saline that concentration is 6%;
(2) rinse: soaked Fructus Fici is rinsed 3 times with clear water, each rinsing time is respectively 3h, 2h, 1h;
(3) salting: take into the Fructus Fici 150kg of rinsing, be subsequently adding 8kg Sal, mix homogeneously, sealing is placed 8 days;
(4) desalination: the Fructus Fici completing salting is rinsed 3 times with clear water, each rinsing time is respectively 4h, 3h, 2h, then drips Solid carbon dioxide divides;
(5) sugaring: 35kg white sugar, 20kg Mel, 10kg Fructus Mume powder, 1.8kg sorbic acid will be added in the Fructus Fici after desalination Potassium, mix homogeneously, sugaring 22 days, stirs once for every 3 days;
(6) it is dried: the Fructus Fici after sugaring is dried 30min under vacuum;
(7) sugaring pulled figss packaging, the sterilizing of drying will be completed, obtain final product.
Temperature under described step (6) vacuum condition is 55 DEG C, and vacuum is -80kpa.
Described dried sugaring pulled figss water content is 20%.
Embodiment 4
The processing method of the sugaring pulled figss of the present invention, specifically comprises the following steps that
(1) pretreatment: fresh fig is put into immersion 1.5h in the saline that concentration is 7%;
(2) rinse: soaked Fructus Fici is rinsed 3 times with clear water, each rinsing time is respectively 2h, 1h, 1h;
(3) salting: take into the Fructus Fici 180kg of rinsing, be subsequently adding 9kg Sal, mix homogeneously, sealing is placed 10 days;
(4) desalination: the Fructus Fici completing salting is rinsed 3 times with clear water, each rinsing time is respectively 3h, 2h, 2h, then drips Solid carbon dioxide divides;
(5) sugaring: 40kg white sugar, 25kg Mel, 12kg Fructus Mume powder, 2.5kg sorbic acid will be added in the Fructus Fici after desalination Potassium, mix homogeneously, sugaring 25 days, stirs once for every 3 days;
(6) it is dried: the Fructus Fici after sugaring is dried 35min under vacuum;
(7) sugaring pulled figss packaging, the sterilizing of drying will be completed, obtain final product.
Temperature under described step (6) vacuum condition is 65 DEG C, and vacuum is -90kpa.
Described dried sugaring pulled figss water content is 18%.
Embodiment 5
The processing method of the sugaring pulled figss of the present invention, specifically comprises the following steps that
(1) pretreatment: fresh fig is put into immersion 2h in the saline that concentration is 8%;
(2) rinse: soaked Fructus Fici is rinsed 2 times with clear water, each rinsing time is originally divided into 3h, 2h;
(3) salting: take into the Fructus Fici 200kg of rinsing, be subsequently adding 10kg Sal, mix homogeneously, sealing is placed 12 days;
(4) desalination: the Fructus Fici completing salting is rinsed 3 times with clear water, each rinsing time is respectively 4h, 3h, 2h, then drips Solid carbon dioxide divides;
(5) sugaring: 45kg white sugar, 30kg Mel, 15kg Fructus Mume powder, 3kg potassium sorbate will be added in the Fructus Fici after desalination, Mix homogeneously, sugaring 28 days, stirs once for every 3 days;
(6) it is dried: the Fructus Fici after sugaring is dried 40min under vacuum;
(7) sugaring pulled figss packaging, the sterilizing of drying will be completed, obtain final product.
Temperature under described step (6) vacuum condition is 75 DEG C, and vacuum is -100kpa.
Described dried sugaring pulled figss water content is 15%.

Claims (3)

1. a kind of processing method of sugaring pulled figss is it is characterised in that the step of described processing method is:
(1) pretreatment: fresh fig is put in the saline that concentration is 3-8% and soaks 1-2h;
(2) rinse: soaked Fructus Fici is rinsed 2-3 time with clear water, each rinsing time is 1-3h;
(3) salting: take into Fructus Fici 100-200 part of rinsing, be subsequently adding 5-10 part Sal, mix homogeneously, sealing is placed 5-12 days;
(4) desalination: the Fructus Fici completing salting is rinsed 2-3 time with clear water, each rinsing time is 2-4h, then drains the water Point;
(5) sugaring: 25-45 part white sugar, 10-30 part Mel, 5-15 part Fructus Mume powder, 0.5- will be added in the Fructus Fici after desalination 3 parts of potassium sorbate, mix homogeneously, sugaring 14-28 days, stirs once for every 1-3 days;
(6) it is dried: the Fructus Fici after sugaring is dried 20-40min under vacuum;
(7) sugaring pulled figss packaging, the sterilizing of drying will be completed, obtain final product.
2. as claimed in claim 1 a kind of processing method of sugaring pulled figss it is characterised in that described step (6) vacuum bar Temperature under part is 45-75 DEG C, and vacuum is -60 ~ -100kpa.
3. as claimed in claim 1 a kind of processing method of sugaring pulled figss it is characterised in that described step (6) be dried after Sugaring pulled figss water content be 15-25%.
CN201610738666.6A 2016-08-29 2016-08-29 Processing method of sugared dried figs Withdrawn CN106343131A (en)

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Application Number Priority Date Filing Date Title
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Application Number Priority Date Filing Date Title
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106666011A (en) * 2017-03-28 2017-05-17 扬州大学 Method for making honey-fried oriental cherry blossom tea

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CN101375700A (en) * 2007-08-31 2009-03-04 威海紫光科技园有限公司 Ficus carica preserved fruits and production method
CN102813099A (en) * 2012-07-31 2012-12-12 安徽省林锦记食品工业有限公司 Polygonatum odoratum jelly and preparation method of polygonatum odoratum jelly
CN103431478A (en) * 2013-09-06 2013-12-11 天津市恒安食品有限公司 Pressure-reducing fruit and vegetable beverage and preparation method
CN103461630A (en) * 2013-08-08 2013-12-25 韩山师范学院 Preserved fruit additive and preparation method thereof
CN103749929A (en) * 2014-01-23 2014-04-30 浙江莫干山食业有限公司 Honey mussel plum and preparation method thereof
CN104957343A (en) * 2015-06-10 2015-10-07 安徽禾众农业科技有限公司 Dried peach fruit and preparation method thereof
CN104982854A (en) * 2015-06-10 2015-10-21 安徽禾众农业科技有限公司 Dried fig and preparing method thereof

Patent Citations (7)

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Publication number Priority date Publication date Assignee Title
CN101375700A (en) * 2007-08-31 2009-03-04 威海紫光科技园有限公司 Ficus carica preserved fruits and production method
CN102813099A (en) * 2012-07-31 2012-12-12 安徽省林锦记食品工业有限公司 Polygonatum odoratum jelly and preparation method of polygonatum odoratum jelly
CN103461630A (en) * 2013-08-08 2013-12-25 韩山师范学院 Preserved fruit additive and preparation method thereof
CN103431478A (en) * 2013-09-06 2013-12-11 天津市恒安食品有限公司 Pressure-reducing fruit and vegetable beverage and preparation method
CN103749929A (en) * 2014-01-23 2014-04-30 浙江莫干山食业有限公司 Honey mussel plum and preparation method thereof
CN104957343A (en) * 2015-06-10 2015-10-07 安徽禾众农业科技有限公司 Dried peach fruit and preparation method thereof
CN104982854A (en) * 2015-06-10 2015-10-21 安徽禾众农业科技有限公司 Dried fig and preparing method thereof

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106666011A (en) * 2017-03-28 2017-05-17 扬州大学 Method for making honey-fried oriental cherry blossom tea

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Application publication date: 20170125