CN107960514A - A kind of kumquat cake processing method - Google Patents
A kind of kumquat cake processing method Download PDFInfo
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- CN107960514A CN107960514A CN201711140079.8A CN201711140079A CN107960514A CN 107960514 A CN107960514 A CN 107960514A CN 201711140079 A CN201711140079 A CN 201711140079A CN 107960514 A CN107960514 A CN 107960514A
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- kumquat
- water
- processing method
- bee pollen
- cake processing
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- 244000175448 Citrus madurensis Species 0.000 title claims abstract description 85
- 235000017317 Fortunella Nutrition 0.000 title claims abstract description 85
- 238000003672 processing method Methods 0.000 title claims abstract description 21
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 22
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 22
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 22
- 235000008397 ginger Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- 241000234314 Zingiber Species 0.000 claims description 21
- 238000002203 pretreatment Methods 0.000 claims description 10
- 238000010257 thawing Methods 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- KDKJYYNXYAZPIK-UHFFFAOYSA-J aluminum potassium disulfate hydrate Chemical compound O.[Al+3].[K+].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O KDKJYYNXYAZPIK-UHFFFAOYSA-J 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 241000675108 Citrus tangerina Species 0.000 claims description 4
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 4
- 239000010931 gold Substances 0.000 claims description 4
- 229910052737 gold Inorganic materials 0.000 claims description 4
- 229940037003 alum Drugs 0.000 claims description 2
- 235000015598 salt intake Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 5
- 206010011224 Cough Diseases 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 208000008454 Hyperhidrosis Diseases 0.000 abstract description 2
- 206010036790 Productive cough Diseases 0.000 abstract description 2
- 230000000202 analgesic effect Effects 0.000 abstract description 2
- 208000013219 diaphoresis Diseases 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 230000001939 inductive effect Effects 0.000 abstract description 2
- 208000024794 sputum Diseases 0.000 abstract description 2
- 210000003802 sputum Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 229940038481 bee pollen Drugs 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000006260 foam Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- -1 saccharide compound Chemical class 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Cosmetics (AREA)
Abstract
The present invention discloses a kind of kumquat cake processing method, compared with traditional manufacturing technique, the kumquat cake processing technology of the present invention is simpler, reduce processing cost, add the Chinese herbal medicines such as ginger, cassia twig at the same time, so that the present invention not only plays the role of with qi-regulating and stomach, analgesic, cough-relieving, resolving sputum, promotion digestion, but also enhance the effect of cold extermination and inducing diaphoresis.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of kumquat cake processing method.
Background technology
Kumquat cake is traditional specialty of Jiangxi Fuzhou City Jinxi County, early in being just indicated in market at the end of the Ming Dynasty.Kumquat cake system uses
The kumquat that the ground such as Hu Wan, crossdrift produce is made for Raw material processing.Kumquat is small such as jujube, color such as gold, shaped like tangerine.Refined with kumquat
Into small pie preserved fruit, be kumquat cake.
Kumquat cake come out since, its produce when fashionable decline.Before founding of New, the Yi Shunren of Hu Wan and gloomy, the fragrant vegetarian of product
Kumquat cake Deng workshop production is most well-known, is exported to the cities such as Nanchang, Shangrao, Fuzhou City, Wuhan.After the foundation of new China, kumquat
Cake produces to obtain large development, but its raw material kumquat is still confined to one band of Fu river basin.In the 1950s, Hu Wan is established
Non-staple food processing factory, the production technology of factory's inheriting tradition, and improved so that the kumquat cake quality of production is more excellent,
Either color and luster, fragrance, mouthfeel are all more in line with consumer demand, and whole county yield is 17 tons within 1985, and 1994 annual outputs reach
To more than 250 tons.The enterprise of whole county production kumquat cake is up to more than 10 families, and for the output value up to 4,000,000 yuan, product sells to many cities inside and outside the province.
The processing technology of kumquat cake is complex, and to process the good product of quality substantially needs by sorting, salt marsh, cuts
Cut, squeeze, suppress remove seed, beat ash, water floats, is candy, mixing the processes such as cake, packaging.
Kumquat cake is free of any additive, belongs to pollution-free food, its bright color is golden yellow, sweet flavor.With the lower gas that helps digestion,
Open diaphragm sober up, sensible resolving sputum, antibechic cold dispelling the effect of.Containing abundant vitamin, saccharide compound, organic acid, kumquat glucoside and
The nutritional ingredients such as mineral matter.It can be as the raw material for making other non-staple food, and top grade in fruit standing in family, more can conduct
Treat the ancillary drug of cold cough.Have some inkling of a cold, add green onion is soaked to drink with a little kumquat cake, have cold extermination, deliver effect；With a little
Kumquat cake is cooked congee, and energy relieving summer-heat quenches the thirst.
The content of the invention
It is an object of the invention to provide a kind of kumquat cake processing method, and compared with traditional manufacturing technique, processing technology is more
Add simply, reduce processing cost, the present invention adopts the following technical scheme that：
A kind of kumquat cake processing method, its processing method comprise the following steps：
1）Pre-treatment：Fresh kumquat is selected, four road junctions is uniformly scratched with hilt kumquat, cuts out kumquat seed, then use alum
Bubble is washed once;
2）Immersion：By the kumquat after pre-treatment, Bee Pollen, salt, clear water be put into togerther in wooden barrel soak 8-12 it is small when after, by gold
Tangerine is got from wooden barrel, is drained away the water;
3）Cook for the first time：By above-mentioned 2）Soak kumquat and pour into pot the ginger cassia twig water for adding 3 times of amounts again, and boil 30-50 points
Clock, then gets, and drains the water, and places into watt cylinder, and adds Bee Pollen solution to mix thawing thoroughly and absorb 3 days；
4）Second of stir-fry is boiled：By 3）Kumquat after step adds Bee Pollen and a small amount of water, is put into togerther to fry in pot and boils, treat Bee Pollen
Fry off the pot after thawing, never stir-bake to brown；
5）Drying：By 4）Kumquat after step first sweeps one layer of glucose syrup, then spreads last layer Bee Pollen, is finally putting into baking oven
Moisture 20-30% is dried to, up to kumquat cake of the present invention;
The step 3）In ginger cassia twig water, specific practice is：The ginger of kumquat weight 15% and 10% cassia twig are taken, adds decocting
Boil twice, filtering, merging filtrate, up to ginger cassia twig water;
The step 1）In, the concentration of alum water is 1-5%;
The step 2）In, Bee Pollen dosage is the 10% of kumquat weight, and salt consumption is the 10% of kumquat dosage;
In the step 3, the concentration of Bee Pollen solution is 40-60%;
The step 4）In, the Bee Pollen amount added is the 15% of kumquat amount.
Kumquat cake processing method of the present invention, compared with traditional manufacturing technique, processing technology is simpler, reduces
Processing cost, while add the Chinese herbal medicines such as ginger, cassia twig so that the present invention not only has with qi-regulating and stomach, analgesic, cough-relieving, change
Phlegm, the effect for promoting digestion, and add the effect of cold extermination and inducing diaphoresis.
Embodiment
Embodiment 1：
A kind of kumquat cake processing method, its processing method comprise the following steps：
1）Pre-treatment：10 kilograms of fresh kumquat is selected, four road junctions is uniformly scratched with hilt kumquat, cuts out kumquat seed, then
With 1% alum water foam washing once;
2）Immersion：By the kumquat after pre-treatment, Bee Pollen 100g, salt 100g, clear water be put into togerther in wooden barrel immersion 8 it is small when
Afterwards, kumquat is got from wooden barrel, drained away the water;
3）Cook for the first time：By above-mentioned 2）Soaked kumquat and pour into pot the ginger cassia twig water for adding 3 times of amounts again, boiled 30 minutes,
Then get, drain the water, place into watt cylinder, and add 40% Bee Pollen solution to mix thawing thoroughly and absorb 3 days；
4）Second of stir-fry is boiled：By 3）Kumquat after step adds Bee Pollen 150g and a small amount of water, is put into togerther to fry in pot and boils, treat bee
Pollen is off the pot after frying to thawing, never stir-bake to brown；
5）Drying：By 4）Kumquat after step first sweeps one layer of glucose syrup, then spreads last layer Bee Pollen, is finally putting into baking oven
Moisture 20-30% is dried to, up to kumquat cake of the present invention;
The step 3）In ginger cassia twig water, specific practice is：The ginger of 150g and 100 cassia twig are taken, is added water to cook twice,
Filtering, merging filtrate, up to ginger cassia twig water.
Embodiment 2：
A kind of kumquat cake processing method, its processing method comprise the following steps：
1）Pre-treatment：10 kilograms of fresh kumquat is selected, four road junctions is uniformly scratched with hilt kumquat, cuts out kumquat seed, then
With 5% alum water foam washing once;
2）Immersion：By the kumquat after pre-treatment, Bee Pollen 100g, salt 100g, clear water be put into togerther in wooden barrel immersion 12 it is small when
Afterwards, kumquat is got from wooden barrel, drained away the water;
3）Cook for the first time：By above-mentioned 2）Soaked kumquat and pour into pot the ginger cassia twig water for adding 3 times of amounts again, boiled 50 minutes,
Then get, drain the water, place into watt cylinder, and add 60% Bee Pollen solution to mix thawing thoroughly and absorb 3 days；
4）Second of stir-fry is boiled：By 3）Kumquat after step adds Bee Pollen 150g and a small amount of water, is put into togerther to fry in pot and boils, treat bee
Pollen is off the pot after frying to thawing, never stir-bake to brown；
5）Drying：By 4）Kumquat after step first sweeps one layer of glucose syrup, then spreads last layer Bee Pollen, is finally putting into baking oven
Moisture 20-30% is dried to, up to kumquat cake of the present invention;
The step 3）In ginger cassia twig water, specific practice is：The ginger of 150g and 100 cassia twig are taken, is added water to cook twice,
Filtering, merging filtrate, up to ginger cassia twig water.
Embodiment 3：
A kind of kumquat cake processing method, its processing method comprise the following steps：
1）Pre-treatment：10 kilograms of fresh kumquat is selected, four road junctions is uniformly scratched with hilt kumquat, cuts out kumquat seed, then
With 3% alum water foam washing once;
2）Immersion：By the kumquat after pre-treatment, Bee Pollen 100g, salt 100g, clear water be put into togerther in wooden barrel immersion 10 it is small when
Afterwards, kumquat is got from wooden barrel, drained away the water;
3）Cook for the first time：By above-mentioned 2）Soaked kumquat and pour into pot the ginger cassia twig water for adding 3 times of amounts again, boiled 40 minutes,
Then get, drain the water, place into watt cylinder, and add 50% Bee Pollen solution to mix thawing thoroughly and absorb 3 days；
4）Second of stir-fry is boiled：By 3）Kumquat after step adds Bee Pollen 150g and a small amount of water, is put into togerther to fry in pot and boils, treat bee
Pollen is off the pot after frying to thawing, never stir-bake to brown；
5）Drying：By 4）Kumquat after step first sweeps one layer of glucose syrup, then spreads last layer Bee Pollen, is finally putting into baking oven
Moisture 20-30% is dried to, up to kumquat cake of the present invention;
The step 3）In ginger cassia twig water, specific practice is：The ginger of 150g and 100 cassia twig are taken, is added water to cook twice,
Filtering, merging filtrate, up to ginger cassia twig water.
The basic principles, main features and the advantages of the invention have been shown and described above.The skill of the industry
For art personnel it should be appreciated that the present invention is not limited to the above embodiments, what is described in the above embodiment and the description is only say
Bright the principle of the present invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible,
These changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention will by appended right
Ask book and its equivalent thereof.
Claims (6)
1. a kind of kumquat cake processing method, it is characterised in that the kumquat cake processing method comprises the following steps：
1）Pre-treatment：Fresh kumquat is selected, four road junctions is uniformly scratched with hilt kumquat, cuts out kumquat seed, then use alum
Bubble is washed once；
2）Immersion：By the kumquat after pre-treatment, Bee Pollen, salt, clear water be put into togerther in wooden barrel soak 8-12 it is small when after, by gold
Tangerine is got from wooden barrel, is drained away the water；
3）Cook for the first time：By above-mentioned 2）Soak kumquat and pour into pot the ginger cassia twig water for adding 3 times of amounts again, and boil 30-50 points
Clock, then gets, and drains the water, and places into watt cylinder, and adds Bee Pollen solution to mix thawing thoroughly and absorb 3 days；
4）Second of stir-fry is boiled：By 3）Kumquat after step adds Bee Pollen and a small amount of water, is put into togerther to fry in pot and boils, treats that Bee Pollen is fried
It is off the pot after to thawing；
5）Drying：By 4）Kumquat after step first sweeps one layer of glucose syrup, then spreads last layer Bee Pollen, is finally putting into baking oven
Moisture 20-30% is dried to, up to kumquat cake of the present invention.
2. kumquat cake processing method according to claim 1, it is characterised in that the step 3）In ginger cassia twig water, specifically
Way is：The ginger of kumquat weight 15% and 10% cassia twig are taken, is added water to cook twice, filtering, merging filtrate, up to ginger cassia twig
Water.
3. kumquat cake processing method according to claim 1, it is characterised in that the step 1）In, the concentration of alum water is 1-
5%。
4. kumquat cake processing method according to claim 1, it is characterised in that：The step 2）In, Bee Pollen dosage is kumquat
The 10% of weight, salt consumption are the 10% of kumquat dosage.
5. kumquat cake processing method according to claim 1, it is characterised in that：In the step 3, the concentration of Bee Pollen solution is
40-60%。
6. kumquat cake processing method according to claim 1, it is characterised in that：The step 4）In, the Bee Pollen amount added is gold
The 15% of tangerine amount.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711140079.8A CN107960514A (en) | 2017-11-16 | 2017-11-16 | A kind of kumquat cake processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711140079.8A CN107960514A (en) | 2017-11-16 | 2017-11-16 | A kind of kumquat cake processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107960514A true CN107960514A (en) | 2018-04-27 |
Family
ID=62001114
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711140079.8A Pending CN107960514A (en) | 2017-11-16 | 2017-11-16 | A kind of kumquat cake processing method |
Country Status (1)
| Country | Link |
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| CN (1) | CN107960514A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109247418A (en) * | 2018-10-17 | 2019-01-22 | 广东新会新本色陈皮研发有限公司 | Rare maltose mandarin orange preserved fruit of a kind of dried orange peel nine and preparation method thereof |
| CN109875034A (en) * | 2019-02-01 | 2019-06-14 | 牟菁 | A kind of medicated food of moistening lung to arrest cough and preparation method thereof |
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|---|---|---|---|---|
| CN101878846A (en) * | 2009-05-04 | 2010-11-10 | 重庆市永川区永双科技有限公司 | Honey kumquat |
| CN102550779A (en) * | 2011-12-29 | 2012-07-11 | 大连创达技术交易市场有限公司 | Preserved fruit and production method thereof |
| CN103404683A (en) * | 2013-08-27 | 2013-11-27 | 张松波 | Health-care preserved kumquat and preparation method thereof |
| CN103766559A (en) * | 2014-01-06 | 2014-05-07 | 陆开云 | Purple sweet potato peanut |
-
2017
- 2017-11-16 CN CN201711140079.8A patent/CN107960514A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878846A (en) * | 2009-05-04 | 2010-11-10 | 重庆市永川区永双科技有限公司 | Honey kumquat |
| CN102550779A (en) * | 2011-12-29 | 2012-07-11 | 大连创达技术交易市场有限公司 | Preserved fruit and production method thereof |
| CN103404683A (en) * | 2013-08-27 | 2013-11-27 | 张松波 | Health-care preserved kumquat and preparation method thereof |
| CN103766559A (en) * | 2014-01-06 | 2014-05-07 | 陆开云 | Purple sweet potato peanut |
Non-Patent Citations (1)
| Title |
|---|
| 马波等: "《中药速记入门配彩图》", 30 April 2004, 北京：金盾出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109247418A (en) * | 2018-10-17 | 2019-01-22 | 广东新会新本色陈皮研发有限公司 | Rare maltose mandarin orange preserved fruit of a kind of dried orange peel nine and preparation method thereof |
| CN109875034A (en) * | 2019-02-01 | 2019-06-14 | 牟菁 | A kind of medicated food of moistening lung to arrest cough and preparation method thereof |
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