CN106562328A - Production method of sour pawpaw - Google Patents
Production method of sour pawpaw Download PDFInfo
- Publication number
- CN106562328A CN106562328A CN201610966265.6A CN201610966265A CN106562328A CN 106562328 A CN106562328 A CN 106562328A CN 201610966265 A CN201610966265 A CN 201610966265A CN 106562328 A CN106562328 A CN 106562328A
- Authority
- CN
- China
- Prior art keywords
- pawpaw
- fructus
- fructus chaenomeliss
- suanmugua
- sour
- 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.)
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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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to the technical field of food processing and particularly relates to a production method of sour pawpaw. The production method includes the following steps: a) preparation of a marinade: according to weight part ratio, preparing 100 parts of water, 3-4 parts of lemon juice, 5-8 parts of salt and 5-10 parts of rock candy, and boiling the raw materials in a pot and cooling the raw materials for later use; b) raw material processing: selecting raw and fresh pawpaws which have no diseases and pests and have no rotten parts, cleaning the pawpaws and peeling the pawpaws and removing seeds, and cutting the pawpaws into pieces; c) salting: salting the pawpaw pieces by salt for 30-60 min, weight ratio of the salt to the pawpaws being 1:25, and then washing redundant salt away by clear water and draining the pawpaw pieces; d) adding the marinade to the pawpaw pieces until the surfaces of the pawpaw pieces are immersed in the marinade, and adding peeled garlic and raw chili, seal-soaking the pawpaw pieces for 5-6 days to obtain the sour pawpaw; and e) vacuum-packaging the sour pawpaw in packaging bags, and pasteurizing the sour pawpaw at 70 DEG C for 3-5 min, and storing the sour pawpaw product.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of manufacture method of SUANMUGUA.
Background technology
The fragrant and sweet succulence of Fructus Chaenomeliss, rich in abundant nutritional labeling, including multivitamin, Fructus Chaenomeliss have preventing cold,
Looks improving and the skin nourishing, effect of clearing heat and moistening lung, it is very popular.The eating method of Fructus Chaenomeliss is a lot, can make sweets miscellaneous,
Stew can be made, or makes SUANMUGUA, papaw pieces, Fructus Chaenomeliss preserved fruit, wherein SUANMUGUA is fresh and crisp, the work with invigorating the stomach and promoting digestion
With.The SUANMUGUA pot-life made using prior art is short, needs to add corrosion inhibitor to increase the pot-life, is unfavorable for
Health.
The content of the invention
Present invention seek to address that the defect of prior art, there is provided a kind of crispy, the system of the SUANMUGUA of storage life limit for length
Make method.
Technical scheme is as follows：
A kind of manufacture method of SUANMUGUA, comprises the steps：
A, prepare pickling liquid：100 parts of water is taken by weight, and 3-4 part Fructus Citri Limoniae juice, 5-8 part salt, 5-10 part crystal sugar are put into boiled in pot
After cool it is standby；
B, Feedstock treating：No disease and pests harm is chosen, without rotten fresh Fructus Chaenomeliss, remove seed of peeling after cleaning up is cut into width Fructus Chaenomeliss
It is 1-1.5 centimetre, thick 1-2 centimetre, long 2-3 centimetre of bulk；
C, pickle：The weight ratio that edible salt pickles 30-60 minutes, edible salt and Fructus Chaenomeliss is added to be 1 in the Fructus Chaenomeliss block for cutting：
25, with clear water wash away unnecessary salinity after pickling and drain；
D, the Fructus Chaenomeliss block obtained to step C add pickling liquid, make pickling liquid not have Fructus Chaenomeliss block surface, add peeling garlic clove and
Raw Fructus Capsici sealing immersion obtains final product SUANMUGUA in 5-6 days；
E, with the SUANMUGUA of packaging bag evacuation packaging step D, sterilized 3-5 minutes under conditions of 70 DEG C using pasteurization
After preserve, the pot-life can reach 9-12 month.
The weight ratio of the garlic clove and Fructus Chaenomeliss described in step D is 3:50, the weight ratio of raw Fructus Capsici and Fructus Chaenomeliss is 1:50.
The SUANMUGUA made using method of the present invention, due to the packaging bag hermetic package using evacuation, and
Through sterilization processing, the pot-life can be increased；The SUANMUGUA made using method of the present invention, materials are simple, make letter
Just, crispy.
Specific embodiment
With reference to embodiment, the present invention is further illustrated.
Embodiment 1
A kind of manufacture method of SUANMUGUA, comprises the steps：
A, prepare pickling liquid：Take 100 parts of water by weight, 3 parts of Fructus Citri Limoniae juice, 5 portions of salt, 5 portions of crystal sugar be put into it is boiled in pot after cool
It is standby；
B, Feedstock treating：No disease and pests harm is chosen, without rotten fresh Fructus Chaenomeliss, remove seed of peeling after cleaning up is cut into Fructus Chaenomeliss wide by 1
Centimetre, thick 1 centimetre, long 2 centimetres bulk；
C, pickle：Edible salt is added to pickle in the Fructus Chaenomeliss block for cutting 30 minutes, the weight ratio of edible salt and Fructus Chaenomeliss is 1：25, salt down
With clear water unnecessary salinity is washed away after system and drain；
D, the Fructus Chaenomeliss block obtained to step C add pickling liquid, make pickling liquid not have Fructus Chaenomeliss block surface, add peeling garlic clove and
Raw Fructus Capsici sealing immersion obtains final product SUANMUGUA in 5 days；
E, with the SUANMUGUA of packaging bag evacuation packaging step D, using pasteurization under conditions of 70 DEG C after sterilization 3 minutes
Preserve, the pot-life can reach 9 months.
Embodiment 2
A kind of manufacture method of SUANMUGUA, comprises the steps：
A, prepare pickling liquid：Take 100 parts of water by weight, 4 parts of Fructus Citri Limoniae juice, 6 portions of salt, 8 portions of crystal sugar be put into it is boiled in pot after cool
It is standby；
B, Feedstock treating：No disease and pests harm is chosen, without rotten fresh Fructus Chaenomeliss, remove seed of peeling after cleaning up is cut into width Fructus Chaenomeliss
1.5 centimetres, 1.5 centimetres, long 2.5 centimetres bulk；
C, pickle：Edible salt is added to pickle in the Fructus Chaenomeliss block for cutting 40 minutes, the weight ratio of edible salt and Fructus Chaenomeliss is 1：25, salt down
With clear water unnecessary salinity is washed away after system and drain；
D, the Fructus Chaenomeliss block obtained to step C add pickling liquid, make pickling liquid not have Fructus Chaenomeliss block surface, add peeling garlic clove and
Raw Fructus Capsici sealing immersion obtains final product SUANMUGUA in 6 days；
E, with the SUANMUGUA of packaging bag evacuation packaging step D, using pasteurization under conditions of 70 DEG C after sterilization 4 minutes
Preserve, the pot-life can reach 10 months.
Embodiment 3
A kind of manufacture method of SUANMUGUA, comprises the steps：
A, prepare pickling liquid：Take 100 parts of water by weight, 4 parts of Fructus Citri Limoniae juice, 8 portions of salt, 10 portions of crystal sugar be put into it is boiled in pot after put
It is cool standby；
B, Feedstock treating：No disease and pests harm is chosen, without rotten fresh Fructus Chaenomeliss, remove seed of peeling after cleaning up is cut into width Fructus Chaenomeliss
1.5 centimetres, thick 2 centimetres, long 3 centimetres bulk；
C, pickle：Edible salt is added to pickle in the Fructus Chaenomeliss block for cutting 60 minutes, the weight ratio of edible salt and Fructus Chaenomeliss is 1：25, salt down
With clear water unnecessary salinity is washed away after system and drain；
D, the Fructus Chaenomeliss block obtained to step C add pickling liquid, make pickling liquid not have Fructus Chaenomeliss block surface, add peeling garlic clove and
Raw Fructus Capsici sealing immersion obtains final product SUANMUGUA in 6 days；
E, with the SUANMUGUA of packaging bag evacuation packaging step D, using pasteurization under conditions of 70 DEG C after sterilization 5 minutes
Preserve, the pot-life can reach 12 months.
Claims (2)
1. a kind of manufacture method of SUANMUGUA, it is characterised in that：Comprise the steps：
A, prepare pickling liquid：100 parts of water is taken by weight, and 3-4 part Fructus Citri Limoniae juice, 5-8 part salt, 5-10 part crystal sugar are put into boiled in pot
After cool it is standby；
B, Feedstock treating：No disease and pests harm is chosen, without rotten fresh Fructus Chaenomeliss, remove seed of peeling after cleaning up is cut into width Fructus Chaenomeliss
It is 1-1.5 centimetre, thick 1-2 centimetre, long 2-3 centimetre of bulk；
C, pickle：The weight ratio that edible salt pickles 30-60 minutes, edible salt and Fructus Chaenomeliss is added to be 1 in the Fructus Chaenomeliss block for cutting：
25, with clear water wash away unnecessary salinity after pickling and drain；
D, the Fructus Chaenomeliss block obtained to step C add pickling liquid, make pickling liquid not have Fructus Chaenomeliss block surface, add peeling garlic clove and
Raw Fructus Capsici sealing immersion obtains final product SUANMUGUA in 5-6 days；
E, with the SUANMUGUA of packaging bag evacuation packaging step D, sterilized 3-5 minutes under conditions of 70 DEG C using pasteurization
After preserve.
2. the manufacture method of SUANMUGUA as claimed in claim 1, it is characterised in that：The weight of garlic clove and Fructus Chaenomeliss described in step D
Amount is than being 3:50, the weight ratio of raw Fructus Capsici and Fructus Chaenomeliss is 1:50.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610966265.6A CN106562328A (en) | 2016-11-04 | 2016-11-04 | Production method of sour pawpaw |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610966265.6A CN106562328A (en) | 2016-11-04 | 2016-11-04 | Production method of sour pawpaw |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106562328A true CN106562328A (en) | 2017-04-19 |
Family
ID=58536134
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610966265.6A Withdrawn CN106562328A (en) | 2016-11-04 | 2016-11-04 | Production method of sour pawpaw |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106562328A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874195A (en) * | 2017-11-29 | 2018-04-06 | 陈丽华 | The preparation method of papaw pieces |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757449A (en) * | 2015-03-13 | 2015-07-08 | 刘瑞华 | Canned pawpaw |
| CN105231366A (en) * | 2015-10-21 | 2016-01-13 | 冯芬 | Sauced pawpaw sticks and preparing method thereof |
| CN105995688A (en) * | 2016-05-17 | 2016-10-12 | 贵州天楼生物发展有限公司 | Preparation method of stauntonia chinensis chips |
-
2016
- 2016-11-04 CN CN201610966265.6A patent/CN106562328A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757449A (en) * | 2015-03-13 | 2015-07-08 | 刘瑞华 | Canned pawpaw |
| CN105231366A (en) * | 2015-10-21 | 2016-01-13 | 冯芬 | Sauced pawpaw sticks and preparing method thereof |
| CN105995688A (en) * | 2016-05-17 | 2016-10-12 | 贵州天楼生物发展有限公司 | Preparation method of stauntonia chinensis chips |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107874195A (en) * | 2017-11-29 | 2018-04-06 | 陈丽华 | The preparation method of papaw pieces |
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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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170419 |