CN107751525A - A kind of preparation method of preserved hami melon fruit - Google Patents
A kind of preparation method of preserved hami melon fruit Download PDFInfo
- Publication number
- CN107751525A CN107751525A CN201610670866.2A CN201610670866A CN107751525A CN 107751525 A CN107751525 A CN 107751525A CN 201610670866 A CN201610670866 A CN 201610670866A CN 107751525 A CN107751525 A CN 107751525A
- Authority
- CN
- China
- Prior art keywords
- chankings
- preserved
- hami
- preparation
- granulated sugar
- 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.)
- Pending
Links
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 title claims abstract description 35
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 title claims abstract description 35
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000219112 Cucumis Species 0.000 title claims abstract 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 23
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 17
- 239000004576 sand Substances 0.000 claims description 17
- 238000002386 leaching Methods 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical group O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- 238000009923 sugaring Methods 0.000 claims description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000000832 Ayote Nutrition 0.000 abstract 1
- 235000009854 Cucurbita moschata Nutrition 0.000 abstract 1
- 240000001980 Cucurbita pepo Species 0.000 abstract 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 abstract 1
- 235000015136 pumpkin Nutrition 0.000 abstract 1
- 244000241257 Cucumis melo Species 0.000 description 26
- 238000004806 packaging method and process Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241001164374 Calyx Species 0.000 description 2
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 description 2
- 206010020880 Hypertrophy Diseases 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000015177 dried meat Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 244000045947 parasite Species 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 210000002307 prostate Anatomy 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000282470 Canis latrans Species 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241001573881 Corolla Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- UEZVMMHDMIWARA-UHFFFAOYSA-N Metaphosphoric acid Chemical compound OP(=O)=O UEZVMMHDMIWARA-UHFFFAOYSA-N 0.000 description 1
- 241001417907 Peponidium Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 206010060862 Prostate cancer Diseases 0.000 description 1
- 208000000236 Prostatic Neoplasms Diseases 0.000 description 1
- 241000353135 Psenopsis anomala Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- -1 carrotene Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 150000002304 glucoses Chemical class 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000037303 wrinkles Effects 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
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation method of preserved hami melon fruit, this method is by fresh "Hami" melon, is removed the peel after being cleaned with clear water, is cut into uniform thin chankings, then by chankings it is hardened, precook, soak sugar, dry stain and it is dry after, be packaged to be preserved hami melon fruit.Preparation technology of the present invention is simple, and equipment investment is few, suitable popular industrial production, is easy to popularize；Using preserved fruit produced by the present invention, the flavor of pumpkin is maintained, sour-sweet tasty and refreshing, tissue is fine and smooth, special taste, rich in nutrition content, direct-edible and have healthcare function.
Description
Technical field
The present invention relates to a kind of preparation method of preserved fruit, and in particular to a kind of preparation method of preserved hami melon fruit.
Background technology
"Hami" melon is annual sprawling herbs plant.Stem length reaches several meters, is taken root at section, sturdy, there is rib ditch, by short bristle,
The fork of tendril point 3~4.Single leaf alternate, blade is heart-shaped or width egg shape, 5 shallow split have 5 jiaos, slightly soft, and long 15~30 centimetres, two sides is close
By fine hair, often there is hickie along edge and blade face, there is irregular sawtooth at edge.Flower Dan Sheng, the different flower of monoecism.Male flower holder
It is short.Calyx lobes is linear, and top is expanded into lobate.Corolla mitriform, yellow, split in 5, sliver abduction, have wrinkle.3 pieces of stamen.Flower
Medicine closing, coyote hole rule S-shaped warpage.Female flower calyx splits significantly, lobate, and ovary is circular or oval, and Room 1, style is short, column cap 3,
Each 2 split.There are a longitudinal furrow and protuberance in Peponidium, oblate spheroid, kettle shape, cylinder etc., surface, smooth or have strumae.Like orange petal shape, it is in
It is orange to orange red.Carpopodium has rib groove, and muskmelon pedicel is expanded into horn-like.Seed elliptical or oval shape, long 1.5~2 centimetres, ash
White or yellow-white, thin edge.5~July of florescence, 7~September of fruiting period.Southern Asia is originated in, there is cultivation all over the world.Fruit
Implementation vegetables；Seed oil-containing edible, seed and muskmelon pedicel are often used as medicine, can expelling parasite, invigorating the spleen, lower breast."Hami" melon is nutritious, breathes out
Close melon contains the compositions such as starch, protein, carrotene, vitamin B, vitamin C and calcium, phosphorus.Its is nutritious, is rural people
Often edible melon dish, and it is increasingly subject to the attention of urban human.Do not only have higher edibility.And have very important
Dietary function.According to《The southern regions of the Yunnan Province book on Chinese herbal medicine》Carry："Hami" melon is warm-natured, sweet nontoxic, enters spleen, stomach two passes through, can moistening lung qi-benefitting, resolving sputum row is dense,
Expelling parasite is detoxified, and controls cough Zhichuan, treats lung carbuncle and constipation, and has the effect such as diuresis, beauty.In recent years, domestic and international medical expert, scholar
Research experiment shows, eats "Hami" melon, also treats hypertrophy of the prostate（Melon seeds can control hypertrophy of the prostate）, it is prevention prostate cancer, anti-
Control the effect such as artery sclerosis and gastric mucosa ulcer, the inducing decomposition of calculi.Contain the amino acid needed by human of kind more than 20 and abundant mineral
Matter and great amount of soluble fiber, belong to low caloric products, can effectively reduce blood glucose and blood fat, clear up stomach and treat hypertension, especially
It is adapted to diabetes patient and slimmer to eat."Hami" melon is because of its special healthcare function and medical value, Japanese and some Europe
Country starts to study its branches and leaves composition successively.Currently, the utilization of "Hami" melon rests on the primary stage, with depth in the future
Enter research and development, the series of products of "Hami" melon have very important prospect.
The content of the invention
The invention aims to overcome the deficiencies in the prior art, fills a hole in the market, and provide a kind of technique it is simple,
Equipment investment is few, and can be effectively kept the preparation method of the preserved hami melon fruit of Hami melon and fruit original local flavor and nutritional ingredient.
To achieve these goals, the technical solution adopted by the present invention is：A kind of preparation method of preserved hami melon fruit, it is special
Sign is that this method comprises the following steps：
(1) stock up：Fresh "Hami" melon is taken, is removed the peel after being cleaned with clear water, is cut into the thick uniform thin chankings of 6-8mm；
(2) harden：Chankings in step (1) is put into the container equipped with curing agent, immersion storage, the dosage of the curing agent
For the 0.5% of chankings weight；
(3) precook：Pull the "Hami" melon chankings after being hardened in step (2) out, be washed till free from extraneous odour repeatedly with clear water, be then placed in stainless
One hour minute of boiling in steel pot, pull chankings leaching solid carbon dioxide part out；
(4) leaching sugar：Chankings after being precooked in step (3) is poured into the white sand liquid glucose that inverted pol is 50%, just leaching half
It is more than hour；
(5) stain is done：The chankings of first dipped white sand liquid glucose in the dry step (4) of leaching, the white sand of chankings weight 50% is added into chankings
Sugar, it is more than hour to do stain one；
(6) dry：Chankings pendulum after dry stain is put into drying room or oven for drying on drip pan, drying temperature is 50-65 DEG C, is dried
8-10 hours, chankings water content control are packaged to be preserved hami melon fruit within 20%.
Curing agent described in above-mentioned steps (2) is that and surplus is water by calcium chloride 0.3-0.5% by weight percentage
Raw material, it is agitated uniformly after made of the aqueous solution.
Salt and 1% edible hexa metaphosphoric acid described in above-mentioned steps (3) in stainless-steel pan added with chankings weight 0.8%
Sodium.
White sand liquid glucose described in above-mentioned steps (4) is to mix citric acid, white granulated sugar and water by weight percentage 1: 50: 49
Afterwards, heated to the 100 DEG C liquid glucoses containing sugar 50% converted.
Sugaring in chankings described in step (5), takes one layer of chankings, one layer of sugared mode, and the chankings is three layers, every layer
Add white granulated sugar, the weight hundred of the white granulated sugar of the white granulated sugar of lower floor's chankings, the white granulated sugar of middle level chankings and upper strata chankings above chankings
Divide than being 2: 3: 5.
The present invention has advantages below compared with prior art：
(1) preparation technology of the present invention is simple, and equipment investment is few, suitable popular industrial production, is easy to popularize.
(2) preserved fruit produced by the present invention is used, maintains the flavor of "Hami" melon, sour-sweet tasty and refreshing, tissue is fine and smooth, and taste is only
Spy, rich in nutrition content are direct-edible and have healthcare function.
Embodiment
Embodiment 1
Fresh 50 kilograms of "Hami" melon is taken, peels or peels after being cleaned with clear water, 6 cm thicks are cut into 2 hours peeling or peeling
40 kilograms of uniform chankings, and in time in the calcium chloride water containing percentage by weight 0.5% that configure of input, aqueous solution use
Amount seals stored for future use to submerge 40 kilograms of chankings as degree；Chankings is then taken out, free from extraneous odour is washed till repeatedly with clear water, chankings
Be put into it is boiled in clear water pot boil 30 minutes, the salt of chankings weight 0.8% and 1% edible six inclined phosphorus can be added in stainless-steel pan
Sour sodium, untill well-done, pull chankings leaching solid carbon dioxide part out, chankings is poured into inverted white sand liquid glucose, just leaching 12 hours, then drag for
It is dry to go out leaching, the white sand liquid glucose is after citric acid, white granulated sugar and water by weight percentage 1: 50: 49 is mixed, it is heated extremely
The white sand liquid glucose that 100 DEG C of pols converted are 50%；It is white toward addition in chankings by the method for one layer of chankings, one layer of white granulated sugar
Granulated sugar, does stain 24 hours, and added white granulated sugar total amount is 20 kilograms in chankings；Then chankings pendulum is put into drying room or baking on drip pan
Case is dried, and drying temperature is 50 DEG C, is dried 10 hours, and for chankings water content control within 20%, packaging obtains "Hami" melon fruit
Dried meat product, all standard is eaten through examining product to meet preserved fruit.
Embodiment 2
Fresh 60 kilograms of "Hami" melon is taken, peels or peels after being cleaned with clear water, 7 cm thicks are cut into 2 hours peeling or peeling
48 kilograms of uniform chankings, and in time in the calcium chloride water containing percentage by weight 0.5% that configure of input, aqueous solution use
Amount seals stored for future use to submerge 48 kilograms of chankings as degree；Chankings is then taken out, free from extraneous odour is washed till repeatedly with clear water, chankings
Be put into it is boiled in clear water pot boil 40 minutes, the salt of chankings weight 0.8% and edible the six of 1% inclined can be added in stainless-steel pan
Sodium phosphate, untill well-done, pull chankings leaching solid carbon dioxide part out, chankings poured into inverted white sand liquid glucose, just leaching 13 hours,
It is dry to pull leaching out again, it is heated after citric acid, white granulated sugar and water by weight percentage 1: 50: 49 is to be mixed to the white sand liquid glucose
The pol converted to 100 DEG C is 50% white sand liquid glucose；Method by one layer of chankings, one layer of white granulated sugar is toward adding in chankings
White granulated sugar, does stain 25 hours, and added white granulated sugar total amount is 24 kilograms in chankings；Then by chankings pendulum be put on drip pan drying room or
Oven for drying, drying temperature are 60 DEG C, are dried 9 hours, and for chankings water content control within 20%, packaging obtains "Hami" melon fruit
Dried meat product, all standard is eaten through examining product to meet preserved fruit.
Embodiment 3
Fresh 75 kilograms of "Hami" melon is taken, peels or peels after being cleaned with clear water, 8 cm thicks are cut into 2 hours peeling or peeling
60 kilograms of uniform chankings, and in time in the calcium chloride water containing percentage by weight 0.5% that configure of input, aqueous solution use
Amount seals stored for future use to submerge 60 kilograms of chankings as degree；Chankings is then taken out, free from extraneous odour is washed till repeatedly with clear water, fruit
Piece is put into the salt and edible the six of 1% for boiling 50 minutes, chankings weight 0.8% being added in stainless-steel pan boiled in clear water pot
Sodium metaphosphate, untill well-done, pull chankings leaching solid carbon dioxide part out, chankings is poured into inverted white sand liquid glucose, just leaching 15 is small
When, then pull leaching out and do, the white sand liquid glucose is after citric acid, white granulated sugar and water by weight percentage 1: 50: 49 is mixed, through adding
The white sand liquid glucose that temperature is 50% to 100 DEG C of pols converted；By the method for one layer of chankings, one layer of white granulated sugar toward in chankings plus
Enter white granulated sugar, do stain 26 hours, added white granulated sugar total amount is 30 kilograms in chankings；Then chankings pendulum is put into drying room on drip pan
Or oven for drying, drying temperature are 65 DEG C, are dried 8 hours, for chankings water content control within 20%, packaging obtains "Hami" melon
Preserved fruit product, all standard is eaten through examining product to meet preserved fruit.
Claims (5)
1. a kind of preparation method of preserved hami melon fruit, it is characterised in that this method comprises the following steps：(1) stock up：Take fresh Kazakhstan
Close melon, removed the peel after being cleaned with clear water, be cut into the thick uniform thin chankings of 6-8mm；(2) harden：Chankings in step (1) is put into
In container equipped with curing agent, immersion storage, the dosage of the curing agent is the 0.5% of chankings weight；(3) precook：Pull step out
Suddenly Hami chankings after being hardened in (2), is washed till free from extraneous odour with clear water, is then placed in the one small time-division of boiling in stainless-steel pan repeatedly
Clock, pull out, drench solid carbon dioxide part；(4) leaching sugar：Chankings after being precooked in step (3) is poured into the white sand that inverted pol is 50%
In liquid glucose, just leaching is more than hour half a day；(5) stain is done：The chankings of first dipped white sand liquid glucose, adds into chankings in the dry step (4) of leaching
Enter the white granulated sugar of chankings weight 50%, it is more than hour to do stain one；(6) dry：Chankings after dry stain is put and is put on drip pan
Drying room or oven for drying, drying temperature are 50-65 DEG C, dry 8-10 hours, chankings water content control is packed within 20%
To preserved hami melon fruit.
2. the preparation method of preserved hami melon fruit according to claim 1, it is characterised in that curing agent described in step (2)
For will calcium chloride 0.3-0.5% by weight percentage, and surplus be water raw material, it is agitated uniformly after made of the aqueous solution.
3. the preparation method of preserved hami melon fruit according to claim 1, it is characterised in that stainless steel described in step (3)
Added with the salt and 1% edible calgon of chankings weight 0.8% in pot.
4. the preparation method of preserved hami melon fruit according to claim 1, it is characterised in that inverted described in step (4)
White sand liquid glucose be by citric acid, white granulated sugar and water by weight percentage 1: 50: 49 mix after, heated to 100 DEG C are turned
The pol of change is 50% white sand liquid glucose.
5. the preparation method of preserved hami melon fruit according to claim 1, it is characterised in that described in step (5) in chankings
Sugaring, one layer of chankings, one layer of sugared mode is taken, the chankings is three layers, adds white granulated sugar above every layer of chankings, lower floor's chankings
The percentage by weight of the white granulated sugar of white granulated sugar, the white granulated sugar of middle level chankings and upper strata chankings is 2: 3: 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610670866.2A CN107751525A (en) | 2016-08-16 | 2016-08-16 | A kind of preparation method of preserved hami melon fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610670866.2A CN107751525A (en) | 2016-08-16 | 2016-08-16 | A kind of preparation method of preserved hami melon fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107751525A true CN107751525A (en) | 2018-03-06 |
Family
ID=61259892
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610670866.2A Pending CN107751525A (en) | 2016-08-16 | 2016-08-16 | A kind of preparation method of preserved hami melon fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107751525A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619477A (en) * | 2018-12-21 | 2019-04-16 | 刘永华 | "Hami" melon food and preparation method thereof |
-
2016
- 2016-08-16 CN CN201610670866.2A patent/CN107751525A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619477A (en) * | 2018-12-21 | 2019-04-16 | 刘永华 | "Hami" melon food and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103478381A (en) | Method for making bitter melon preserves | |
| CN102283391A (en) | Nourishing beef and preparation process thereof | |
| CN104172034B (en) | Quick processing method of crystal allium chinense | |
| CN103493961A (en) | Method for manufacturing dried coprinus comatus | |
| CN202618209U (en) | Honey walnut kernel | |
| CN103932098B (en) | Trotter chips for beautifying and preparation method thereof | |
| CN105285765A (en) | Processing method of sweet-scented osmanthus flavored eels pickled with wine | |
| CN106616443A (en) | Fragrant spiced beef preparation method | |
| CN104304614A (en) | Preparation method for delicious hawthorn preserved fruit | |
| CN104489224A (en) | Process for processing sweetened lotus root health preserved fruit | |
| CN106172626A (en) | A kind of Petaso crisp short cakes with sesame and preparation method thereof | |
| CN104413364A (en) | Production method of preserved pumpkin | |
| CN107751525A (en) | A kind of preparation method of preserved hami melon fruit | |
| CN105505669A (en) | Production method of sticky rice-snow pear rice wine | |
| CN104186892A (en) | Making method of low-sugar kernel-free preserved cao apricots with stomach invigoration function | |
| CN105639021A (en) | Haw preserved fruit processing method | |
| CN106386968A (en) | Cordyceps flower health preserving cakes | |
| CN101849601B (en) | Method for preparing netmeg preserved fruit | |
| CN104726320A (en) | Fig honey vinegar and preparation method | |
| CN105192706A (en) | Sandwiched kudzu vine root powder cakes and preparation method thereof | |
| CN104381900A (en) | Preparation method of honeydew lotus root | |
| CN104472635A (en) | Processing technology of banana nutrition cookies | |
| CN104322852A (en) | Preparation method of sweetened and preserved hericium erinaceus | |
| CN107927757A (en) | A kind of sea cucumber donkey-hide gelatin and preparation method thereof | |
| CN106616385A (en) | Wrapped steamed dish and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180306 |