CN106819335A - 一种用西红柿生产果丹皮的方法 - Google Patents
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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
- 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
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- 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
本发明涉及一种用西红柿生产果丹皮的方法,由如下的步骤完成:(1)选无病虫害的成熟西红柿,并用清水充分漂洗干净;(2)将清洗后的西红柿剥去果皮和果柄;(3)放入锅中捣碎,加热煮烂进行软化;(4)再将煮烂的西红柿放在网筛上,用木模子压抹过滤,除去粗纤维和籽儿,最后打成浆泥;(5)在磨好的浆泥中,加入白砂糖、柠檬酸和%淀粉后放到锅中再煮,等浆泥成糊状时即可停火;(6)将加工好的糊状浆泥摊在放有木框模的玻璃上,摊成3‑5毫米厚的薄层;(7)将玻璃放在烘干架上,烘烤后取出玻璃,趁热揭掉浆泥薄层卷成卷,即为成品。本发明的有益效果是:成品不加添加剂,酸甜可口无异味,并且有助消化。
Description
技术领域
本发明涉及食品加工领域领域,具体涉及一种用西红柿生产果丹皮的方法。
背景技术
果丹皮酸甜可口,有助消化,儿童尤为喜食。而且原料来路广,制作比较简便,目前制作果丹皮的原料已经有很多种,如山楂、杏、桃、李子、苹果、梨、葡萄等,但是还没有用西红柿生产果丹皮的方法。
发明内容
综上所述,为了克服现有技术的不足,本发明所要解决的技术问题是提供一种用西红柿生产果丹皮的方法。
本发明解决上述技术问题的技术方案如下:一种用西红柿生产果丹皮的方法,由如下的步骤完成:
(1)选无病虫害的成熟西红柿,并用清水充分漂洗干净;
(2)将清洗后的西红柿放在90-95℃热水中浸烫2分钟,经凉水冷却后剥去果皮和果柄;
(3)放入锅中捣碎,加热煮烂进行软化;
(4)再将煮烂的西红柿放在网筛上,用木模子压抹过滤,除去粗纤维和籽儿,最后再放在小磨上推浆,或用打浆机打成浆泥;
(5)在磨好的浆泥中,加入白砂糖、柠檬酸和%淀粉后放到锅中再煮,煮时要不停地搅拌,防止焦糊,等浆泥成糊状时即可停火;
(6)将加工好的糊状浆泥摊在放有木框模的玻璃上,用竹板刮平,摊成3-5毫米厚的薄层;
(7)将玻璃放在烘干架上,烘烤12-16小时,温度控制在60-70℃,当浆泥薄层含水量降到18%-20%时,取出玻璃,趁热揭掉浆泥薄层卷成卷,即为成品。
进一步,步骤(3)和步骤(5)中的锅为不锈钢。
进一步,步骤(5)中按比例加入60%的白砂糖、0.3%柠檬酸和2%淀粉。
本发明的有益效果是:成品不加添加剂,酸甜可口无异味,并且有助消化。
具体实施方式
以下结合具体实例对本发明的原理和特征进行描述,所举实例只用于解释本发明,并非用于限定本发明的范围。
一种用西红柿生产果丹皮的方法由如下的步骤完成:
(1)选无病虫害的成熟西红柿,大小均可,用清水充分漂洗干净;
(2)将清洗后的西红柿放在90-95℃热水中浸烫2分钟,经凉水冷却后剥去果皮和果柄;
(3)放入钢精锅或不锈钢锅中捣碎,加热煮烂进行软化。煮时不能加水,并禁用铁锅。
(4)再将煮烂的西红柿放在网筛上,用木模子压抹过滤,除去粗纤维和籽儿,最后再放在小磨上推浆,或用打浆机打成浆泥;
(5)在磨好的浆泥中,按比例加入60%的白砂糖、0.3%柠檬酸、2%淀粉,放到锅中再煮,煮时要不停地搅拌,防止焦糊,等浆泥成糊状时即可停火;
(6)将加工好的糊状浆泥摊在放有木框模的玻璃上,用竹板刮平,摊成3-5毫米厚的薄层;
(7)将玻璃放在烘干架上,烘烤12-16小时,温度控制在60-70℃,当浆泥薄层含水量降到18%-20%时,取出玻璃,趁热揭掉浆泥薄层卷成卷,即为成品。整理后再用玻璃纸逐个包装,然后装箱放在阴凉干燥处。
以上所述仅为本发明的较佳实施例,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (3)
1.一种用西红柿生产果丹皮的方法,其特征在于,由如下的步骤完成:
(1)选无病虫害的成熟西红柿,并用清水充分漂洗干净;
(2)将清洗后的西红柿放在90-95℃热水中浸烫2分钟,经凉水冷却后剥去果皮和果柄;
(3)放入锅中捣碎,加热煮烂进行软化;
(4)再将煮烂的西红柿放在网筛上,用木模子压抹过滤,除去粗纤维和籽儿,最后再放在小磨上推浆,或用打浆机打成浆泥;
(5)在磨好的浆泥中,加入白砂糖、柠檬酸和%淀粉后放到锅中再煮,煮时要不停地搅拌,防止焦糊,等浆泥成糊状时即可停火;
(6)将加工好的糊状浆泥摊在放有木框模的玻璃上,用竹板刮平,摊成3-5毫米厚的薄层;
(7)将玻璃放在烘干架上,烘烤12-16小时,温度控制在60-70℃,当浆泥薄层含水量降到18%-20%时,取出玻璃,趁热揭掉浆泥薄层卷成卷,即为成品。
2.根据权利要求1所述的方法,其特征在于,步骤(3)和步骤(5)中的锅为不锈钢。
3.根据权利要求1或2所述的方法,其特征在于,步骤(5)中按比例加入60%的白砂糖、0.3%柠檬酸和2%淀粉。
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