CN106387026A - Preparation method of water chestnut health care cans - Google Patents
Preparation method of water chestnut health care cans Download PDFInfo
- Publication number
- CN106387026A CN106387026A CN201610842678.3A CN201610842678A CN106387026A CN 106387026 A CN106387026 A CN 106387026A CN 201610842678 A CN201610842678 A CN 201610842678A CN 106387026 A CN106387026 A CN 106387026A
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- CN
- China
- Prior art keywords
- pedicellus
- pericarpium trapae
- sugar
- sarcocarp
- minutes
- Prior art date
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- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000009165 saligot Nutrition 0.000 title abstract description 6
- 235000003283 Pachira macrocarpa Nutrition 0.000 title abstract 5
- 241001083492 Trapa Species 0.000 title abstract 5
- 235000014364 Trapa natans Nutrition 0.000 title abstract 5
- 235000009508 confectionery Nutrition 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000009923 sugaring Methods 0.000 claims abstract description 11
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 claims abstract description 5
- 235000019634 flavors Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 31
- 239000003921 oil Substances 0.000 claims description 23
- 235000019198 oils Nutrition 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 12
- 239000000834 fixative Substances 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 8
- 235000015177 dried meat Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 6
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000001630 malic acid Substances 0.000 claims description 6
- 235000011090 malic acid Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 4
- PIICEJLVQHRZGT-UHFFFAOYSA-N Ethylenediamine Chemical compound NCCN PIICEJLVQHRZGT-UHFFFAOYSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 claims description 4
- 230000002159 abnormal effect Effects 0.000 claims description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 4
- 229910052782 aluminium Inorganic materials 0.000 claims description 4
- 230000000844 anti-bacterial effect Effects 0.000 claims description 4
- 108010052008 colla corii asini Proteins 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 239000011888 foil Substances 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 229930003427 Vitamin E Natural products 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 3
- 235000019165 vitamin E Nutrition 0.000 claims description 3
- 229940046009 vitamin E Drugs 0.000 claims description 3
- 239000011709 vitamin E Substances 0.000 claims description 3
- 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 claims description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims description 2
- 241000628997 Flos Species 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- 235000010643 Leucaena leucocephala Nutrition 0.000 claims description 2
- 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 claims description 2
- 235000014435 Mentha Nutrition 0.000 claims description 2
- 241001072983 Mentha Species 0.000 claims description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 2
- 239000010931 gold Substances 0.000 claims description 2
- 229910052737 gold Inorganic materials 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- 235000019155 vitamin A Nutrition 0.000 claims description 2
- 239000011719 vitamin A Substances 0.000 claims description 2
- 229940045997 vitamin a Drugs 0.000 claims description 2
- 241000220479 Acacia Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 210000000952 spleen Anatomy 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract description 2
- 206010038743 Restlessness Diseases 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract 2
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 210000003127 knee Anatomy 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000010791 quenching Methods 0.000 abstract 1
- 230000000171 quenching effect Effects 0.000 abstract 1
- 210000000689 upper leg Anatomy 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 210000000629 knee joint Anatomy 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- UHOPWFKONJYLCF-UHFFFAOYSA-N 2-(2-sulfanylethyl)isoindole-1,3-dione Chemical compound C1=CC=C2C(=O)N(CCS)C(=O)C2=C1 UHOPWFKONJYLCF-UHFFFAOYSA-N 0.000 description 2
- 235000019890 Amylum Nutrition 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 241001593750 Turcica Species 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- FXLJDRXREUZRIC-BAOOBMCLSA-N (3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one;hydrate Chemical compound O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO FXLJDRXREUZRIC-BAOOBMCLSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 208000005584 Alcoholic Intoxication Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000241413 Propolis Species 0.000 description 1
- 244000235630 Prugna di Malabar Species 0.000 description 1
- 240000001085 Trapa natans Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 229940069949 propolis Drugs 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
-
- 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
Abstract
The invention discloses a preparation method of water chestnut health care cans, and belongs to the field of food processing. The preparation method comprises following steps: raw material selection, baking and husking, color protection treatment, precooking, rinsing, boiling with sugar, sugaring, boiling with sugar, draining of sugar, frying, oil removing via centrifugalization, bagging, vacuum packaging, sterilizing, and cooling. Beneficial effects are that: the water chestnut health care cans are sour and sweet in taste, are delicious, are crispy and soft in mouthfeel, and possess the unique sweet flavor of water chestnut. The water chestnut health care cans are high in nutritional value; are capable of invigorating and strengthening spleen, replenishing qi, strengthening thigh and knee, preventing cancer, eliminating summer-heat by cooling, relieving restlessness and quenching thirst, and increasing strength and benefiting qi; are convenient to eat; and are delicious green food abundant in nutrients; and operation of the preparation method is simple.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of manufacture method of Pedicellus et Pericarpium Trapae health tin.
Background technology
Pedicellus et Pericarpium Trapae, also known as water caltrop, water Pedicellus et Pericarpium Trapae, wind Pedicellus et Pericarpium Trapae, is that Trapaceae Pedicellus et Pericarpium Trapae belongs to, annual aquatic and herbaceous.Pedicellus et Pericarpium Trapae contains abundant starch, egg
White matter, glucose, unsaturated fatty acid and multivitamin, can work as fruit and eat raw when young tender, aging fruit can prepared food or processing system
Become Amylum Trapae, air-dry and make wind Pedicellus et Pericarpium Trapae and can preserve to extend supply, Folium Trapae can do greenfeed or green manure.《Compendium of Materia Medica》Middle theory:Pedicellus et Pericarpium Trapae
Energy tonifying the spleen and stomach, strong stock knee joint, strong power QI invigorating, the beneficial gastrointestinal of Amylum Trapae medicated porridge, interior-heat can be solved, old people's often to eat is beneficial.Real according to modern age pharmacology
Test report:Pedicellus et Pericarpium Trapae has certain antitumaous effect.Pedicellus et Pericarpium Trapae, sweet in the mouth, puckery, cool in nature, can be with invigorating the spleen and replenishing QI spleen invigorating, strong stock knee joint, strong power
QI invigorating, also has the effects such as fat-reducing, diuresis, lactogenesis, alcoholic intoxication, is the accesary foods of fat-reducing.
Pedicellus et Pericarpium Trapae belongs to seasonal food, not storage tolerance, can achieve the comprehensive profit to Pedicellus et Pericarpium Trapae for being processed into Pedicellus et Pericarpium Trapae health tin
With being easy to store, improving its nutritive value and economic worth.
Content of the invention
Present invention aim to address Pedicellus et Pericarpium Trapae is difficult the problem preserved, provide a kind of manufacture method of Pedicellus et Pericarpium Trapae health tin.
The present invention solves its technical problem and is adopted the technical scheme that：
A kind of manufacture method of Pedicellus et Pericarpium Trapae health tin it is characterised in that adopting material choice, peel off, and color fixative is precooked by baking, drift
Wash, candy, sugaring, set sugar, drench sugar, fried, get rid of oil, pack, vacuum packaging, sterilization, cooling, the processing process of finished product,
Concrete operation step is：
A, material choice：From fresh good, no go rotten, damage by worms, the high-quality Pedicellus et Pericarpium Trapae of abnormal flavour and mechanical damage；
B, baking are peeled off：Pedicellus et Pericarpium Trapae is uniformly put into after baking tray, is placed in far-infrared oven baking, baking temperature is maintained at 66 DEG C,
3 hours time, then take out and divest rapidly shell and puckery skin；
C, color fixative：Pedicellus et Pericarpium Trapae sarcocarp is immediately placed in color fixative in colour-keeping liquid, wherein colour-keeping liquid is by 0.45% vitamin A, 0.3% ethylenediamine
Tetraacethyl disodium, 0.2% sodium chloride, 0.4% malic acid and 3% Mel are prepared；
D, precook：After Pedicellus et Pericarpium Trapae sarcocarp is pulled out from colour-keeping liquid, place into by 0.25% Alumen, 0.5% Vitamin E, 0.5% Fructus Citri Limoniae
In the pre- boil liquid of acid and the preparation of 5% Colla Corii Asini, by pre- to boil water: Pedicellus et Pericarpium Trapae=3: 2, precooked using temperature-gradient method：35 DEG C, 45 minutes；50 DEG C,
35 minutes；65 DEG C, 40 minutes；
E, rinsing：The Pedicellus et Pericarpium Trapae sarcocarp of appropriateness of precooking is put in 80 DEG C of water and rinses 55 minutes, rinse 30 minutes in 50 DEG C of water；
F, candy, sugaring：Pedicellus et Pericarpium Trapae sarcocarp after rinsing is put in 65% sucrose solution, after boiling 35 minutes in 55 DEG C, then sugar liquid dipping
12 hours；
G, set sugar：Boil 30 minutes in sugar liquid Pedicellus et Pericarpium Trapae sarcocarp after candy, sugaring being put into 55%, so that sugar concentration is returned to
55%, pull out immediately；Covering sugar liquid formula is：40 kilograms of Lactose, 8 kilograms of acacia honey, 5 kilograms of maltose, 8 kilograms of liquid glucose, gold
Flos Lonicerae, Herba Centellae, mentha leave, oolong mixing extractive juice, 0.55 kilogram of malic acid, appropriate amount of water；
H, pouring sugar：Pedicellus et Pericarpium Trapae sarcocarp after set sugar is placed in screen cloth, drenches and go to cover sugar liquid；
I, fried：Load in special gabion by drenching the Pedicellus et Pericarpium Trapae sarcocarp after sugar, fried in every basket 5-7 kilogram, with 200 DEG C of oil
30-45s, make Pedicellus et Pericarpium Trapae surface be in amber and bright consistent be degree；The compound method of fried Pedicellus et Pericarpium Trapae oil：50 kilograms of vegetable oil, does not eat
0.18 kilogram of sub- propyl propionate, 0.05 kilogram of citric acid, 0.01 kilogram of ethanol, by rear three kinds of raw materials first stirring and dissolving in a reservoir,
Stir pouring oil into；
J, get rid of oil：By the succinum Pedicellus et Pericarpium Trapae dried meat of fried cooling, get rid of 2-3 minute with centrifuge, slough surface oil；
K, pack：Succinum Pedicellus et Pericarpium Trapae dried meat after pack is entered the aluminum foil compound bag of 8 centimetres of 20 cm x, often packed 160 grams；
L, vacuum packaging：Pedicellus et Pericarpium Trapae health tin after will be packed is sealed with vacuum packaging machine immediately, and vacuum is 0.35 million
Handkerchief；
M, sterilization, cooling：Bactericidal formula 45 ' -25 ' -30 '/102 DEG C, then cool down, as finished product.
Beneficial effect：Product sour and sweet palatability of the present invention, the soft flexible of mouthfeel crisp-fried, there is the distinctive fragrant and sweet wind of Pedicellus et Pericarpium Trapae
Taste.This product nutritive value is very high, has invigorating the spleen and replenishing QI spleen invigorating, effect of the aspect such as strong stock knee joint, anti-cancer, additionally aids clearing away summer-heat solution
Heat, relieving restlessness are quenched the thirst, strong power QI invigorating.Instant, simple to operate, it is a kind of not only tasty but also nutritious pollution-free food.
Specific embodiment
Embodiment 1：
A kind of manufacture method of Pedicellus et Pericarpium Trapae health tin, concrete operation step is：
A, material choice：From fresh good, no go rotten, damage by worms, the high-quality Pedicellus et Pericarpium Trapae of abnormal flavour and mechanical damage；
B, baking are peeled off：Pedicellus et Pericarpium Trapae is uniformly put into after baking tray, is placed in far-infrared oven baking, baking temperature is maintained at 75 DEG C,
Time 1-2 hour, then takes out and divests rapidly shell and puckery skin；
C, color fixative：Pedicellus et Pericarpium Trapae sarcocarp is immediately placed in color fixative in colour-keeping liquid, wherein colour-keeping liquid is by 0.3% vitamin C, 0.15% ethylenediamine
Tetraacethyl disodium, 0.1% sodium chloride, 0.35% citric acid, 0.5% propolis and 5% Mel are prepared；
D, precook：After Pedicellus et Pericarpium Trapae sarcocarp is pulled out from colour-keeping liquid, place into by 0.3% Alumen, 0.35% Vitamin E, 0.2% Fructus Mali pumilae
In the pre- boil liquid of acid and 1% ice sugar fluid configuration, by pre- to boil water: Pedicellus et Pericarpium Trapae=1: 1, precooked using temperature-gradient method：38-42 DEG C, 30 minutes；
55-65 DEG C, 40 minutes；65-75 DEG C, 25 minutes；
E, rinsing：The Pedicellus et Pericarpium Trapae sarcocarp of appropriateness of precooking is put in 60 DEG C of water and rinses 24 minutes, rinse 15 minutes in 45 DEG C of water；
F, candy, sugaring：Pedicellus et Pericarpium Trapae sarcocarp after rinsing is put in 35% fructose water, after boiling 30 minutes in 70-75 DEG C, then sugar
Immersion stain 12-15 hour；
G, set sugar：Boil 35 minutes in sugar liquid Pedicellus et Pericarpium Trapae sarcocarp after candy, sugaring being put into 53%, so that sugar concentration is returned to
53%, pull out immediately；Covering sugar liquid formula is：25 kilograms of glucose, 18 kilograms of high fructose syrup, 3 kilograms of Colla Corii Asini, Passion Fruit Juice, Bulbus Lilii
Juice, Fructus Rhodomyrti juice, each 500ml of sweet Jambul juice, 8 kilograms of Mel, 10 kilograms of liquid glucose, 0.35 kilogram of malic acid, appropriate amount of water；
H, pouring sugar：Pedicellus et Pericarpium Trapae sarcocarp after set sugar is placed in screen cloth, drenches and go to cover sugar liquid；
I, fried：Load in special gabion by drenching the Pedicellus et Pericarpium Trapae sarcocarp after sugar, in 8 kilograms every basket, with 165 DEG C of oil, explode 3-5
Minute, make Pedicellus et Pericarpium Trapae surface be in amber and bright consistent be degree；The compound method of fried Pedicellus et Pericarpium Trapae oil：50 kilograms of soybean oil, Galla Turcica (Galla Helepensis)
0.08 kilogram of propyl propionate, 0.2 kilogram of malic acid, 0.08 kilogram of ethanol, first for rear three kinds of raw materials stirring and dissolving in a reservoir is being fallen
Enter oil to stir；
J, get rid of oil：By the succinum Pedicellus et Pericarpium Trapae dried meat of fried cooling, get rid of 2-3 minute with centrifuge, slough surface oil；
K, pack：Succinum Pedicellus et Pericarpium Trapae dried meat after pack is entered the aluminum foil compound bag of 10 centimetres of 25 cm x, often packed 350 grams；
L, vacuum packaging：Pedicellus et Pericarpium Trapae health tin after will be packed is sealed with vacuum packaging machine immediately, and vacuum is 0.45 million
Handkerchief；
M, sterilization, cooling：Bactericidal formula 15 ' -25 ' -10 '/121 DEG C, then cool down, as finished product.
Embodiment 2：
A kind of manufacture method of Pedicellus et Pericarpium Trapae health tin, concrete operation step is：
A, material choice：From fresh good, no go rotten, damage by worms, the high-quality Pedicellus et Pericarpium Trapae of abnormal flavour and mechanical damage；
B, baking are peeled off：Pedicellus et Pericarpium Trapae is uniformly put into after baking tray, is placed in far-infrared oven baking, baking temperature is maintained at 55-65
DEG C, time 3-5 hour, then take out and divest rapidly shell and puckery skin；
C, color fixative：Pedicellus et Pericarpium Trapae sarcocarp is immediately placed in color fixative in colour-keeping liquid, wherein colour-keeping liquid is by 0.15% vitamin C, 0.2% ethylenediamine
Tetraacethyl disodium, 0.3% sodium chloride, 0.5% citric acid and 1% Mel are prepared；
D, precook：After Pedicellus et Pericarpium Trapae sarcocarp is pulled out from colour-keeping liquid, place into by 0.18% Alumen, 0.2% vitamin C, 0.1% Fructus Citri Limoniae
In the pre- boil liquid of acid and the preparation of 3% Mel, by pre- to boil water: Pedicellus et Pericarpium Trapae=2: 1, precooked using temperature-gradient method：45-55 DEG C, 20 minutes；
65-75 DEG C, 25 minutes；88-95 DEG C, 15 minutes；
E, rinsing：The Pedicellus et Pericarpium Trapae sarcocarp of appropriateness of precooking is put into rinsing 30-40 minute in 55 DEG C of water, in 30-35 DEG C of water, rinses 20 points
Clock；
F, candy, sugaring：Pedicellus et Pericarpium Trapae sarcocarp after rinsing is put in 55% sucrose solution, after boiling 25 minutes in 80-88 DEG C, then sugar liquid
Dipping 6-8 hour；
G, set sugar：Boil 25 minutes in sugar liquid Pedicellus et Pericarpium Trapae sarcocarp after candy, sugaring being put into 68%, so that sugar concentration is returned to
68%, pull out immediately；Covering sugar liquid formula is：35 kilograms of sucrose, 10 kilograms of Colla Corii Asini, 8 kilograms of Mel, 15 kilograms of liquid glucose, lemon
0.5 kilogram of lemon acid, 12 kilograms of water；
H, pouring sugar：Pedicellus et Pericarpium Trapae sarcocarp after set sugar is placed in screen cloth, drenches and go to cover sugar liquid；
I, fried：Load drenching the Pedicellus et Pericarpium Trapae sarcocarp after sugar in special gabion, in 5 kilograms every basket, with 180 DEG C of oil, explode 1 point
Clock, make Pedicellus et Pericarpium Trapae surface be in amber and bright consistent be degree；The compound method of fried Pedicellus et Pericarpium Trapae oil：80 kilograms of Semen Sesami Nigrum oil, Galla Turcica (Galla Helepensis)
0.05 kilogram of propyl propionate, 0.01 kilogram of citric acid, 0.06 kilogram of ethanol, by rear three kinds of raw materials first stirring and dissolving in a reservoir,
Pour oil into stir；
J, get rid of oil：By the succinum Pedicellus et Pericarpium Trapae dried meat of fried cooling, get rid of 2-3 minute with centrifuge, slough surface oil；
K, pack：Succinum Pedicellus et Pericarpium Trapae dried meat after pack is entered the aluminum foil compound bag of 9 centimetres of 16 cm x, often packed 220 grams；
L, vacuum packaging：Pedicellus et Pericarpium Trapae health tin after will be packed is sealed with vacuum packaging machine immediately, and vacuum is 0.35 million
Handkerchief；
M, sterilization, cooling：Bactericidal formula 15 ' -30 ' -25 '/108 DEG C, then cool down, as finished product.
Part that the present invention does not relate to is all same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of manufacture method of Pedicellus et Pericarpium Trapae health tin it is characterised in that adopting material choice, peel off, and color fixative is precooked by baking,
Rinsing, candy, sugaring, set sugar, drench sugar, fried, get rid of oil, pack, vacuum packaging, sterilization, cooling, the processing technique stream of finished product
Journey, concrete operation step is：
A, material choice：From fresh good, no go rotten, damage by worms, the high-quality Pedicellus et Pericarpium Trapae of abnormal flavour and mechanical damage；
B, baking are peeled off：Pedicellus et Pericarpium Trapae is uniformly put into after baking tray, is placed in far-infrared oven baking, baking temperature is maintained at 66 DEG C,
3 hours time, then take out and divest rapidly shell and puckery skin；
C, color fixative：Pedicellus et Pericarpium Trapae sarcocarp is immediately placed in color fixative in colour-keeping liquid, wherein colour-keeping liquid is by 0.45% vitamin A, 0.3% ethylenediamine
Tetraacethyl disodium, 0.2% sodium chloride, 0.4% malic acid and 3% Mel are prepared；
D, precook：After Pedicellus et Pericarpium Trapae sarcocarp is pulled out from colour-keeping liquid, place into by 0.25% Alumen, 0.5% Vitamin E, 0.5% Fructus Citri Limoniae
In the pre- boil liquid of acid and the preparation of 5% Colla Corii Asini, by pre- to boil water: Pedicellus et Pericarpium Trapae=3: 2, precooked using temperature-gradient method：35 DEG C, 45 minutes；50 DEG C,
35 minutes；65 DEG C, 40 minutes；
E, rinsing：The Pedicellus et Pericarpium Trapae sarcocarp of appropriateness of precooking is put in 80 DEG C of water and rinses 55 minutes, rinse 30 minutes in 50 DEG C of water；
F, candy, sugaring：Pedicellus et Pericarpium Trapae sarcocarp after rinsing is put in 65% sucrose solution, after boiling 35 minutes in 55 DEG C, then sugar liquid dipping
12 hours；
G, set sugar：Boil 30 minutes in sugar liquid Pedicellus et Pericarpium Trapae sarcocarp after candy, sugaring being put into 55%, so that sugar concentration is returned to
55%, pull out immediately；Covering sugar liquid formula is：40 kilograms of Lactose, 8 kilograms of acacia honey, 5 kilograms of maltose, 8 kilograms of liquid glucose, gold
Flos Lonicerae, Herba Centellae, mentha leave, oolong mixing extractive juice, 0.55 kilogram of malic acid, appropriate amount of water；
H, pouring sugar：Pedicellus et Pericarpium Trapae sarcocarp after set sugar is placed in screen cloth, drenches and go to cover sugar liquid；
I, fried：Load in special gabion by drenching the Pedicellus et Pericarpium Trapae sarcocarp after sugar, fried in every basket 5-7 kilogram, with 200 DEG C of oil
30-45s, make Pedicellus et Pericarpium Trapae surface be in amber and bright consistent be degree；The compound method of fried Pedicellus et Pericarpium Trapae oil：50 kilograms of vegetable oil, does not eat
0.18 kilogram of sub- propyl propionate, 0.05 kilogram of citric acid, 0.01 kilogram of ethanol, by rear three kinds of raw materials first stirring and dissolving in a reservoir,
Stir pouring oil into；
J, get rid of oil：By the succinum Pedicellus et Pericarpium Trapae dried meat of fried cooling, get rid of 2-3 minute with centrifuge, slough surface oil；
K, pack：Succinum Pedicellus et Pericarpium Trapae dried meat after pack is entered the aluminum foil compound bag of 8 centimetres of 20 cm x, often packed 160 grams；
L, vacuum packaging：Pedicellus et Pericarpium Trapae health tin after will be packed is sealed with vacuum packaging machine immediately, and vacuum is 0.35 million
Handkerchief；
M, sterilization, cooling：Bactericidal formula 45 ' -25 ' -30 '/102 DEG C, then cool down, as finished product.
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| CN201610842678.3A CN106387026A (en) | 2016-09-23 | 2016-09-23 | Preparation method of water chestnut health care cans |
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| CN201610842678.3A CN106387026A (en) | 2016-09-23 | 2016-09-23 | Preparation method of water chestnut health care cans |
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| CN102742806A (en) * | 2012-07-25 | 2012-10-24 | 苏州工业园区欣隆电热仪器有限公司 | Fried dried water chestnut and manufacturing method thereof |
| CN103202443A (en) * | 2013-03-27 | 2013-07-17 | 江苏畜牧兽医职业技术学院 | Vacuum-frying preparation technology of water chestnut crisp chips |
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| CN103651758A (en) * | 2013-11-30 | 2014-03-26 | 周瑞保 | Canned water chestnut processing method |
| CN104381576A (en) * | 2014-12-12 | 2015-03-04 | 苏州青青生态种植园 | Preparation method of apple dessert |
| CN105166023A (en) * | 2015-09-14 | 2015-12-23 | 胡志荣 | Production method of canned water chestnut in syrup |
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2016
- 2016-09-23 CN CN201610842678.3A patent/CN106387026A/en not_active Withdrawn
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| CN102742806A (en) * | 2012-07-25 | 2012-10-24 | 苏州工业园区欣隆电热仪器有限公司 | Fried dried water chestnut and manufacturing method thereof |
| CN103202443A (en) * | 2013-03-27 | 2013-07-17 | 江苏畜牧兽医职业技术学院 | Vacuum-frying preparation technology of water chestnut crisp chips |
| CN103478782A (en) * | 2013-08-31 | 2014-01-01 | 徐州绿之野生物食品有限公司 | Processing method of deep-fried ginkgo kernels |
| CN103651758A (en) * | 2013-11-30 | 2014-03-26 | 周瑞保 | Canned water chestnut processing method |
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Application publication date: 20170215 |