CN107136287A - The preparation method of canarium pimela fruit health preserved fruits - Google Patents
The preparation method of canarium pimela fruit health preserved fruits Download PDFInfo
- Publication number
- CN107136287A CN107136287A CN201710386276.1A CN201710386276A CN107136287A CN 107136287 A CN107136287 A CN 107136287A CN 201710386276 A CN201710386276 A CN 201710386276A CN 107136287 A CN107136287 A CN 107136287A
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- China
- Prior art keywords
- fruit
- sugaring
- canarium pimela
- days
- salt marsh
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 72
- 241001533141 Canarium pimela Species 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000019640 taste Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 4
- 238000009923 sugaring Methods 0.000 claims description 34
- 150000003839 salts Chemical class 0.000 claims description 20
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 229940037003 alum Drugs 0.000 claims description 4
- 238000002386 leaching Methods 0.000 claims description 4
- 239000002932 luster Substances 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 241001062009 Indigofera Species 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000023597 hemostasis Effects 0.000 abstract description 3
- 231100000614 poison Toxicity 0.000 abstract description 3
- 239000003440 toxic substance Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 240000007817 Olea europaea Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 244000283207 Indigofera tinctoria Species 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000256848 Apis florea Species 0.000 description 1
- 208000008035 Back Pain Diseases 0.000 description 1
- 241000208229 Burseraceae Species 0.000 description 1
- 241000644798 Canarium <sea snail> Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 201000000297 Erysipelas Diseases 0.000 description 1
- 206010017553 Furuncle Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 208000008930 Low Back Pain Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 241001284352 Terminalia buceras Species 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 206010046788 Uterine haemorrhage Diseases 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
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
- 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
Landscapes
- 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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation method of canarium pimela fruit health preserved fruits, belong to food processing field.It is characterized in that：Using the processing process of raw material selection-acanthopore-salt marsh-rinsing-packaging-finished product.Beneficial effect：Product of the present invention is translucent shape, fragrant and sweet agreeable to the taste, with the distinctive fresh and sweet local flavor of canarium pimela fruit；This product is not only nutritious, also has effects that heat-clearing, removing toxic substances, hemostasis.Suitable for people of all ages, instant is the pollution-free food of a kind of stomach strengthening and digestion promoting, nutrient health.
Description
Technical field
The present invention relates to a kind of processing method of food, more particularly, to a kind of preparation method of canarium pimela fruit health preserved fruits.
Background technology
Canarium pimela, also known as：Black olive, Canarium primela.Burseraceae, arbor, up to 20 meters, the diameter of a cross-section of a tree trunk 1.3 meters above the ground is up to 45 centimetres.Fruit can be eaten raw, pulp
Pickle " Lan Jiao "（Or " olive fermented soya beans, salted or other wise "）Cook, Lan Ren is that cake is eaten and meat and fish dishes dish dispensing good merchantable brand；Seed oil is edible, soap system or make it
His iundustrial oil.Timber ash yellowish-brown, material is quite solid, and purposes is same with olive.Root can be used as medicine, and can control lumbago, skelalgia of rheumatism, brothers
Numb, stomachache, burn and scald.Black canarytree leaf is slight bitter, puckery；It is cool in nature, with heat-clearing, removing toxic substances, hemostasis the effects such as, cure mainly cold, fever, lung
The symptoms such as heat cough, erysipelas, furuncle, uterine bleeding.
Canarium pimela fruit is generally eaten raw, and not storage tolerance, and growth cycle is short can be realized to crow for being processed into canarium pimela fruit health preserved fruits
The comprehensive utilization of olive fruit raw material, improves its economic value.
The content of the invention
There is provided a kind of making side of canarium pimela fruit health preserved fruits for the problem of being difficult storage present invention aim to address canarium pimela fruit
Method.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of preparation method of canarium pimela fruit health preserved fruits, it is characterised in that：Using raw material selection-acanthopore-salt marsh-rinsing-bag
The processing process of dress-finished product, concrete operation step is：
1. raw material selection：Select that fruit shape circle is big, core is small, fruit matter is tender and crisp, and color and luster is fresh clearly, and substantial fruit is not advisable；
2. acanthopore：Use pinprick 12 on each canarium pimela fruit, hole depth to seed nucleus, then salt marsh；
3. salt marsh：With the salt and 0.5% sodium alginate for accounting for fresh canarium pimela fruit amount 2%, by fruit salt marsh 10 hours after being dissolved in water；
4. rinse：By the good canarium pimela fruit of salt marsh leaching drift 5 hours in the alum steep of concentration 0.02%, solution is changed 5 times in centre, drift
Untill canarium pimela fruit slightly saline taste；
5. sugaring：Fruit base is placed on sugaring in cylinder, initial sugaring amount is the 30% of fruit base weight, while adding a small amount of lemon yellow and indigo
Indigo plant, sugaring 2 days；In 5 days afterwards, daily plus equivalent to 12% sugar of fruit base weight, and stirred at any time, promote sugar
Penetrate into uniform；In later 10 days, every sugaring 8% in 2 days, when sugaring was by the 22nd day, adds sufficient sugar amount, sugar content is reached 55%；
Hereafter sugaring successively again, totally 35 days before and after reaching 62%, sugaring time to sugar content；
6. pack：With canned, after sterilization processing, as finished product.Beneficial effect：Product of the present invention is translucent shape, fragrant and sweet suitable
Mouthful, with the distinctive fresh and sweet local flavor of canarium pimela fruit；This product is not only nutritious, also has effects that heat-clearing, removing toxic substances, hemostasis.Always
Few all suitable, instant is the pollution-free food of a kind of stomach strengthening and digestion promoting, nutrient health.
Embodiment
Embodiment 1：
A kind of preparation method of canarium pimela fruit health preserved fruits, concrete operation step is：
1. raw material selection：Select that fruit shape circle is big, core is small, fruit matter is tender and crisp, and color and luster is fresh clearly, and substantial fruit is not advisable；
2. acanthopore：Use pinprick 60 on each canarium pimela fruit, hole depth to seed nucleus, then salt marsh；
3. salt marsh：With the salt and 0.5% agar for accounting for fresh canarium pimela fruit amount 8%, by fruit salt marsh 46 hours after being dissolved in water；
4. rinse：By the good canarium pimela fruit of salt marsh leaching drift 24 hours in the alum steep of concentration 0.1%, solution is changed 2 times in centre, drift
Untill canarium pimela fruit slightly saline taste；
5. sugaring：Fruit base is placed on sugaring in cylinder, initial sugaring amount is the 30% of fruit base weight, while adding a small amount of lemon yellow and rouge
Fat is red, sugaring 3 days；In 7 days afterwards, daily plus equivalent to 3% sugar of fruit base weight, and stirred at any time, promote sugar
Penetrate into uniform；In later 20 days, every sugaring 3% in 1 day, when sugaring was by the 40th day, adds sufficient sugar amount, sugar content is reached 60%；
Hereafter sugaring successively again, totally 60 days before and after reaching 75%, sugaring time to sugar content；Sugaring was by the 7th day, it may occur that slight hair
Ferment, is normal phenomenon, plays the role of to mitigate bitter taste, promotes sugar infiltration and strong taste；Pull draining sugar liquid out, admix a little honeybee
Honey, dries；
6. pack：With canned, after sterilization processing, as finished product.
Embodiment 2：
A kind of preparation method of canarium pimela fruit health preserved fruits, concrete operation step is：
1. raw material selection：Select that fruit shape circle is big, core is small, fruit matter is tender and crisp, and color and luster is fresh clearly, and substantial fruit is not advisable；
2. acanthopore：With pinprick 30-40 on each canarium pimela fruit, hole depth to seed nucleus, then salt marsh；
3. salt marsh：With the salt and 0.3% xanthans for accounting for fresh canarium pimela fruit amount 5%, by fruit salt marsh 32 hours after being dissolved in water, directly
Turn Huang to canarium pimela fruit；
4. rinse：By the good canarium pimela fruit of salt marsh leaching drift 10 hours in the alum steep of concentration 0.2%, solution is changed 4 times in centre, drift
Untill canarium pimela fruit slightly saline taste；
5. sugaring：Fruit base is placed on sugaring in cylinder, initial sugaring amount is the 40% of fruit base weight, while adding a small amount of lemon yellow and indigo
Indigo plant, sugaring 5 days；In 7 days afterwards, daily plus equivalent to 8% sugar of fruit base weight, and stirred at any time, promote sugar to ooze
Enter uniform；In later 20 days, every sugaring 5% in 1 day, when sugaring was by the 40th day, adds sufficient sugar amount, sugar content is reached 65%；This
Sugaring successively again afterwards, totally 65 days before and after reaching 70%, sugaring time to sugar content；Sugaring was by the 7th day, it may occur that slight fermentation,
It is normal phenomenon, plays the role of to mitigate bitter taste, promotes sugar infiltration and strong taste；Canarium pimela fruit is pulled out after draining sugar liquid,
Its surface sprinkles a little sesame；
6. pack：With canned, after sterilization processing, as finished product.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of preparation method of canarium pimela fruit health preserved fruits, it is characterised in that：Using raw material selection-acanthopore-salt marsh-rinsing-
The processing process of packaging-finished product, concrete operation step is：
1. raw material selection：Select that fruit shape circle is big, core is small, fruit matter is tender and crisp, and color and luster is fresh clearly, and substantial fruit is not advisable；
2. acanthopore：Use pinprick 12 on each canarium pimela fruit, hole depth to seed nucleus, then salt marsh；
3. salt marsh：With the salt and 0.5% sodium alginate for accounting for fresh canarium pimela fruit amount 2%, by fruit salt marsh 10 hours after being dissolved in water；
4. rinse：By the good canarium pimela fruit of salt marsh leaching drift 5 hours in the alum steep of concentration 0.02%, solution is changed 5 times in centre, drift
Untill canarium pimela fruit slightly saline taste；
5. sugaring：Fruit base is placed on sugaring in cylinder, initial sugaring amount is the 30% of fruit base weight, while adding a small amount of lemon yellow and indigo
Indigo plant, sugaring 2 days；In 5 days afterwards, daily plus equivalent to 12% sugar of fruit base weight, and stirred at any time, promote sugar
Penetrate into uniform；In later 10 days, every sugaring 8% in 2 days, when sugaring was by the 22nd day, adds sufficient sugar amount, sugar content is reached 55%；
Hereafter sugaring successively again, totally 35 days before and after reaching 62%, sugaring time to sugar content；
6. pack：With canned, after sterilization processing, as finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710386276.1A CN107136287A (en) | 2017-05-26 | 2017-05-26 | The preparation method of canarium pimela fruit health preserved fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710386276.1A CN107136287A (en) | 2017-05-26 | 2017-05-26 | The preparation method of canarium pimela fruit health preserved fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107136287A true CN107136287A (en) | 2017-09-08 |
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ID=59779166
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710386276.1A Withdrawn CN107136287A (en) | 2017-05-26 | 2017-05-26 | The preparation method of canarium pimela fruit health preserved fruits |
Country Status (1)
| Country | Link |
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| CN (1) | CN107136287A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115428852A (en) * | 2022-09-19 | 2022-12-06 | 广西南亚热带农业科学研究所 | Method for making preserved black olive |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106359812A (en) * | 2016-09-23 | 2017-02-01 | 安徽智联管理咨询有限公司 | Making method of health-care preserved canarium pimela fruit |
| CN106615529A (en) * | 2016-09-23 | 2017-05-10 | 安徽智联管理咨询有限公司 | Preparation method for candied black olives |
-
2017
- 2017-05-26 CN CN201710386276.1A patent/CN107136287A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106359812A (en) * | 2016-09-23 | 2017-02-01 | 安徽智联管理咨询有限公司 | Making method of health-care preserved canarium pimela fruit |
| CN106615529A (en) * | 2016-09-23 | 2017-05-10 | 安徽智联管理咨询有限公司 | Preparation method for candied black olives |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115428852A (en) * | 2022-09-19 | 2022-12-06 | 广西南亚热带农业科学研究所 | Method for making preserved black olive |
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| 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: 20170908 |
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| WW01 | Invention patent application withdrawn after publication |