CN106561958A - Processing method of flavored apricots - Google Patents
Processing method of flavored apricots Download PDFInfo
- Publication number
- CN106561958A CN106561958A CN201610995959.2A CN201610995959A CN106561958A CN 106561958 A CN106561958 A CN 106561958A CN 201610995959 A CN201610995959 A CN 201610995959A CN 106561958 A CN106561958 A CN 106561958A
- Authority
- CN
- China
- Prior art keywords
- apricots
- processing method
- sugar
- fructus pruni
- local flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—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
- 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
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a processing method of flavored apricots. According to the processing method, apricots are used as raw materials, and the processing method comprises the following steps of sorting apricots which are much in flesh, hard in texture, orange in peel color, fresh, plump, normal in flavor, and free from mildew and rot, insect pests and mechanical damage, thoroughly cleaning the sorted apricots with clean water, performing soaking with a saturated salt solution, performing washing with clean water, putting the washed apricots in a sodium sulfite solution for soaking for 1 hour, fishing out the soaked apricots, cutting the fished-out apricots into halves, removing apricot stones, putting the apricots without the apricot stones into a granulated sugar solution for sugar boiling, wherein the sugar boiling time is 30 minutes, then impregnating the apricots in the sugar solution for 48 hours, fishing out the impregnated apricots from the sugar solution, draining the fished-out apricots to remove the sugar solution, and conveying the drained apricots into a baking room for baking.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of local flavor Prunus mume var.bungo Makino processing method.
Background technology
Fructus Pruni is one of Common Fruits, and vegetal pole horn of plenty includes the mineral such as more sugar, protein and calcium, phosphorus,
Separately containing provitamin A, vitamin C and vitamin B group etc..Jing often to eat is of great advantage with Fructus Pruni, through digest and decompose, produced hydrogen
Two kinds of materials of cyanic acid and benzaldehyde, can play anti-cancer, anticancer, effect for cancer, and length is eaten can also life lengthening；Semen Armeniacae Amarum can be only
Cloperastine is breathed heavily, loosening bowel to relieve constipation, often eats beauty and skin care.Fructus Pruni can be made into Preserved apricot, Fructus Pruni beans etc.；Semen Armeniacae Amarum is mainly used to extract oil,
May be made as food.
The content of the invention
The technical problem to be solved is for the deficiencies in the prior art, there is provided a kind of new local flavor Prunus mume var.bungo Makino processing
Method.
The technical problem to be solved is realized by following technical scheme.Select that meat thickness matter is hard, skin
Color is orange, fresh full, local flavor is normal, the Fructus Pruni without go rotten insect pest and mechanical damage, clean with clean water, with the food of saturation
After saline soak, washed with clear water, be put in sodium sulfite solution and soak 1 hour, pulled out and cut half, reject almond, be put into Saccharum Sinensis Roxb.
Sugar is boiled in liquid, the sugared time is boiled for 30 minutes, is then allowed Fructus Pruni that 2 are impregnated in sugar liquid and round the clock from sugar liquid is pulled Fructus Pruni out, drained
Sugar liquid, sends into baking in barn.
Compared with prior art, the Prunus mume var.bungo Makino of present invention processing, sweet and sour taste is nutritious, suits the taste of both old and young, while can also be big
Amount digestion Fructus Pruni fruit, improves the added value of Fructus Pruni.
Specific embodiment
1st, sorting.Select that meat thickness matter is hard, color of the leather is orange, fresh full, local flavor is normal, without go rotten insect pest and mechanical damage
Fructus Pruni is clean with clean water.
2nd, salting.The saline solution of the Fructus Pruni saturation selected is soaked 12 hours, is pulled out, washed with clear water.
3rd, color fixative.Fructus Pruni is put in 0.5% sodium sulfite solution and is soaked 1 hour, pulled out and cut half, reject almond, immediately
Apricot flesh is put in sodium sulfite solution, continues to soak 30 minutes.
4th, sugar is boiled.Apricot flesh is pulled out, is put in 50% liquid sugar and is boiled sugar, boil sugared temperature for 80 DEG C, boil the sugared time for 30 points
Clock.
5th, sugaring.Stop heating, room temperature is down to naturally, allow Fructus Pruni that 2 are impregnated in sugar liquid round the clock.
6th, toast.Fructus Pruni is pulled out from sugar liquid, sugar liquid is drained, baking, 70 DEG C of baking temperature, during baking in barn is sent into
Between be 12 hours.
Claims (6)
1. a kind of local flavor Prunus mume var.bungo Makino processing method, it is characterised in that：It is raw materials used for Fructus Pruni, cleaned, salting, color fixative, boil sugar, sugar
Stain, baking are formed.
2. a kind of local flavor Prunus mume var.bungo Makino processing method according to claim 1, it is characterised in that：The salting is that Fructus Pruni is used into full
The saline solution immersion 8-20 hours of sum.
3. a kind of local flavor Prunus mume var.bungo Makino processing method according to claim 1, it is characterised in that：The color fixative is to be put into Fructus Pruni
Soak 30-90 minutes in the sodium sulfite solution of 0.2-1%.
4. a kind of local flavor Prunus mume var.bungo Makino processing method according to claim 1, it is characterised in that：The sugar that boils is to use apricot flesh
The liquid sugar of 30-70% boils sugar, boils sugared temperature for 60-100 DEG C, boils the sugared time for 10-50 minutes.
5. a kind of local flavor Prunus mume var.bungo Makino processing method according to claim 1, it is characterised in that：The sugaring is in sugar by Fructus Pruni
1-4 is impregnated in liquid round the clock.
6. a kind of local flavor Prunus mume var.bungo Makino processing method according to claim 1, it is characterised in that：The baking is that Fructus Pruni exists
10-15 hours are toasted at 50-90 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610995959.2A CN106561958A (en) | 2016-11-12 | 2016-11-12 | Processing method of flavored apricots |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610995959.2A CN106561958A (en) | 2016-11-12 | 2016-11-12 | Processing method of flavored apricots |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106561958A true CN106561958A (en) | 2017-04-19 |
Family
ID=58542504
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610995959.2A Withdrawn CN106561958A (en) | 2016-11-12 | 2016-11-12 | Processing method of flavored apricots |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106561958A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113303416A (en) * | 2021-06-04 | 2021-08-27 | 辽宁农业职业技术学院 | Bouquet apricot plum pulp juice beverage and preparation process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102204618A (en) * | 2011-05-20 | 2011-10-05 | 新疆农业大学 | Method for preparing low sugar preserved apricots |
| CN102894163A (en) * | 2011-07-26 | 2013-01-30 | 南通金土地绿色食品有限公司 | Preserved wild apricot and its processing method |
| CN103564362A (en) * | 2013-10-28 | 2014-02-12 | 胡本奎 | Processing method of green plums |
| CN103583777A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Processing method of apricot green plums |
-
2016
- 2016-11-12 CN CN201610995959.2A patent/CN106561958A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102204618A (en) * | 2011-05-20 | 2011-10-05 | 新疆农业大学 | Method for preparing low sugar preserved apricots |
| CN102894163A (en) * | 2011-07-26 | 2013-01-30 | 南通金土地绿色食品有限公司 | Preserved wild apricot and its processing method |
| CN103564362A (en) * | 2013-10-28 | 2014-02-12 | 胡本奎 | Processing method of green plums |
| CN103583777A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Processing method of apricot green plums |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113303416A (en) * | 2021-06-04 | 2021-08-27 | 辽宁农业职业技术学院 | Bouquet apricot plum pulp juice beverage and preparation process thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170419 |
|
| WW01 | Invention patent application withdrawn after publication |