CN106615588A - Preparation method for dried carambola - Google Patents
Preparation method for dried carambola Download PDFInfo
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- CN106615588A CN106615588A CN201610993749.XA CN201610993749A CN106615588A CN 106615588 A CN106615588 A CN 106615588A CN 201610993749 A CN201610993749 A CN 201610993749A CN 106615588 A CN106615588 A CN 106615588A
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- Prior art keywords
- carambola
- preparation
- drying
- done
- gained
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Classifications
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- 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method for dried carambola. The preparation method comprises the following steps: (1) taking pretreated carambola, adding crystal sugar and conducting sealed curing at 30-35 DEG C for 10-20 days; (2) taking the cured carambola obtained in the step (1), keeping the temperature at 65-80 DEG C and conducting drying for 1-2 hours while maintaining the air humidity in the environment at 5 to 13%; and (3) sprinkling salt evenly onto the surface of dried carambola obtained in the step (2), and then performing air-drying under the temperature of 40-45 DEG C for 30-60 minutes, so as to obtain the dried carambola. The method of the invention controls the air humidity in the environment during the air drying and drying process of the cured carambola, so that the prepared dried carambola has better quality, and is not easily mildewed, darkened, or deteriorated in the preservation process, and also the original shape and product phase of Averrhoa carambola L. can be maintained, and the dried carambola has sour, crisp and palatable taste, and superior quality; furthermore, the preparation method of the invention is simple, easy to operate and low in cost.
Description
Technical field
The present invention relates to a kind of processing method of food, the dry preparation method of more particularly to a kind of carambola.
Background technology
Carambola (scientific name：Averrhoa carambola L.), another name：Fruit of carambola, carambola, foreign peach, three Lian Zi etc., quilt
Plant door, fruit of carambola category.Carambola is a kind of fruit for originating in tropical and subtropical zone, and carambola has very high medical value, especially fresh fruit
Sugar content is enriched very much, and composition includes sucrose, fructose, glucose, also malic acid, citric acid, oxalic acid, various vitamins, micro-
Amount fat and protein etc., there is aid digestion, nourishing and health care to human body.
The information for being disclosed in the background section is merely intended to increase the understanding of the general background to the present invention, and should not
When the prior art for being considered to recognize or imply in any form the information structure well known to persons skilled in the art.
The content of the invention
For in prior art, there is easily mouldy, blackening in the present invention, the shelf-life is not long when making dried fruit using carambola,
Gained carambola invents a kind of dry preparation method of carambola, it is intended to obtain a kind of long shelf-life, carambola is difficult using the problem of nose of choking
It is rotten, the good method of taste.
For achieving the above object, the technical scheme that the present invention is provided is as follows：
The dry preparation method of a kind of carambola, comprising following operating procedure：
(1) gained carambola after pretreatment is taken, adds rock sugar, 30～35 DEG C of sealed picklings 10～20 days to obtain final product；
(2) take and pickle in step (1) gained carambola, keeping temperature is 65～80 DEG C dries 1～2 hour, during drying, keeps
Environmental air humidity is 5～13%；
(3) the uniform berley salt in gained carambola surface after step (2) drying, then keeping temperature is air-dried for 40～45 DEG C
30～60 minutes, obtain final product carambola and do.
Preferably, also pack including step (4)：Dry sterilized, the lucifuge sealed bundle of gained carambola will be dried in step (2)
Dress, storage condition is 10～28 DEG C.
Preferably, the pretreatment described in step (1) is, from fresh unabroken carambola, to clean, according to carambola
Rib type, is divided into sheet, obtains final product.
Preferably, by carambola and rock sugar mass ratio 1 in step (1):1～2.
Preferably, the temperature described in step (2) is dried 1.5 hours for 67 DEG C.
Preferably, the air humidity described in step (2) is 8%.
Preferably, the carambola after the drying described in step (3) with salt into mass ratio 1:0.5～0.6.
Compared with prior art, the present invention has the advantages that：
The inventive method controls the air humidity in environment in the air-dried neutralization drying course after carambola is pickled so that
Prepare gained carambola quality preferably, mouldy, blackening is difficult during preservation, is gone bad, and maintain the prototype and condition of carambola, acid
Crisp good to eat, quality is excellent；Further, preparation method of the present invention is succinctly easy to operate, low cost.
Specific embodiment
It is described in detail with reference to specific embodiment, it is to be understood that protection scope of the present invention is not by concrete
The restriction of embodiment.
Embodiment 1
A kind of dry preparation method of carambola, operating procedure is as follows：
(1) from fresh unabroken carambola, clean, according to the rib type of carambola, be divided into sheet, obtain final product pretreated sun
Peach, takes gained carambola after pretreatment, according to carambola and rock sugar mass ratio 1:1 adds rock sugar, 30 DEG C of sealed picklings 20 days to obtain final product；
(2) take and pickle in step (1) gained carambola, keeping temperature is 65 DEG C dries 2 hours, during drying, in keeping environment
Air humidity is 5%；
(3) according to carambola with salt into mass ratio 1:The 0.5 uniform berley in gained carambola surface after step (2) drying
Salt, then keeping temperature is 40 DEG C air-dried 60 minutes, obtains final product carambola and does；
(4) the dry sterilized, lucifuge of drying gained carambola in step (2) is packed, storage condition is 10～28 DEG C.
Embodiment 2
A kind of dry preparation method of carambola, operating procedure is as follows：
(1) from fresh unabroken carambola, clean, according to the rib type of carambola, be divided into sheet, obtain final product pretreated sun
Peach, takes gained carambola after pretreatment, according to carambola and rock sugar mass ratio 1:2 add rock sugar, 35 DEG C of sealed picklings 10 days to obtain final product；
(2) take and pickle in step (1) gained carambola, keeping temperature is 80 DEG C dries 1 hour, during drying, in keeping environment
Air humidity is 13%；
(3) according to carambola with salt into mass ratio 1:The 0.6 uniform berley in gained carambola surface after step (2) drying
Salt, then keeping temperature is 45 DEG C air-dried 30 minutes, obtains final product carambola and does；
(4) the dry sterilized, lucifuge of drying gained carambola in step (2) is packed, storage condition is 10～28 DEG C.
Embodiment 3
A kind of dry preparation method of carambola, operating procedure is as follows：
(1) from fresh unabroken carambola, clean, according to the rib type of carambola, be divided into sheet, obtain final product pretreated sun
Peach, takes gained carambola after pretreatment, according to carambola and rock sugar mass ratio 1:1.5 add rock sugar, 32 DEG C of sealed picklings 15 days, i.e.,
；
(2) take and pickle in step (1) gained carambola, keeping temperature is 67 DEG C dries 1.5 hours, during drying, keeps environment
Middle air humidity is 8%；
(3) according to carambola with salt into mass ratio 1:The 0.6 uniform berley in gained carambola surface after step (2) drying
Salt, then keeping temperature is 43 DEG C air-dried 45 minutes, obtains final product carambola and does；
(4) the dry sterilized, lucifuge of drying gained carambola in step (2) is packed, storage condition is 10～28 DEG C.
The inventive method is controlled and prepares air humidity during carambola is done, it is ensured that prepare the dry moral character of gained carambola,
It is prepared by the method for the present invention that the gained dry taste of carambola is good, is unlikely to deteriorate.
It is aforementioned to the present invention specific illustrative embodiment description be in order to illustrate and illustration purpose.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to above-mentioned teaching, can be much changed
And change.The purpose of selecting and describing the exemplary embodiment is that explaining that the certain principles and its reality of the present invention should
With so that those skilled in the art can realize and using the present invention a variety of exemplaries and
A variety of selections and change.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (7)
1. the preparation method that a kind of carambola is done, it is characterised in that comprising following operating procedure：
(1) gained carambola after pretreatment is taken, adds rock sugar, 30～35 DEG C of sealed picklings 10～20 days to obtain final product；
(2) take and pickle in step (1) gained carambola, keeping temperature is 65～80 DEG C dries 1～2 hour, during drying, keeps environment
Middle air humidity is 5～13%；
(3) the uniform berley salt in gained carambola surface after step (2) drying, then keeping temperature be 40～45 DEG C air-dry 30～
60 minutes, obtain final product carambola and do.
2. the preparation method that according to claim 1 carambola is done, it is characterised in that also pack including step (4)：Will step
(2) the dry sterilized, lucifuge of drying gained carambola is packed in, and storage condition is 10～28 DEG C.
3. the preparation method that according to claim 1 carambola is done, it is characterised in that：Pretreatment described in step (1) is choosing
With fresh unabroken carambola, clean, according to the rib type of carambola, be divided into sheet, obtain final product.
4. the preparation method that according to claim 1 carambola is done, it is characterised in that：By carambola and rock sugar quality in step (1)
Than 1:1～2.
5. the preparation method that according to claim 1 carambola is done, it is characterised in that：Temperature described in step (2) is 67 DEG C
Drying 1.5 hours.
6. the preparation method that according to claim 1 carambola is done, it is characterised in that：Air humidity described in step (2) is
8%.
7. the preparation method that according to claim 1 carambola is done, it is characterised in that：The sun after drying described in step (3)
Peach and salt are into mass ratio 1:0.5～0.6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610993749.XA CN106615588A (en) | 2016-11-10 | 2016-11-10 | Preparation method for dried carambola |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610993749.XA CN106615588A (en) | 2016-11-10 | 2016-11-10 | Preparation method for dried carambola |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106615588A true CN106615588A (en) | 2017-05-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610993749.XA Pending CN106615588A (en) | 2016-11-10 | 2016-11-10 | Preparation method for dried carambola |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976302A (en) * | 2014-05-13 | 2014-08-13 | 丁保林 | Producing method of dried muskmelon |
| CN104256032A (en) * | 2014-09-22 | 2015-01-07 | 胡本奎 | Method for producing health preserved cucumbers |
| CN104365965A (en) * | 2014-10-27 | 2015-02-25 | 赵慧 | Processing method of salt-pickled figs |
| 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
- 2016-11-10 CN CN201610993749.XA patent/CN106615588A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976302A (en) * | 2014-05-13 | 2014-08-13 | 丁保林 | Producing method of dried muskmelon |
| CN104256032A (en) * | 2014-09-22 | 2015-01-07 | 胡本奎 | Method for producing health preserved cucumbers |
| CN104365965A (en) * | 2014-10-27 | 2015-02-25 | 赵慧 | Processing method of salt-pickled figs |
| 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 |
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Application publication date: 20170510 |
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