CN107996802A - A kind of more flavoured candied tomatos - Google Patents
A kind of more flavoured candied tomatos Download PDFInfo
- Publication number
- CN107996802A CN107996802A CN201711152652.7A CN201711152652A CN107996802A CN 107996802 A CN107996802 A CN 107996802A CN 201711152652 A CN201711152652 A CN 201711152652A CN 107996802 A CN107996802 A CN 107996802A
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- CN
- China
- Prior art keywords
- tomato
- small
- sugar
- dipping
- ginger
- 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
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 45
- 240000003768 Solanum lycopersicum Species 0.000 title claims description 41
- 241000234314 Zingiber Species 0.000 claims abstract description 25
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 25
- 235000008397 ginger Nutrition 0.000 claims abstract description 25
- 235000000346 sugar Nutrition 0.000 claims abstract description 19
- 238000007598 dipping method Methods 0.000 claims abstract description 17
- 235000009508 confectionery Nutrition 0.000 claims abstract description 9
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000013036 cure process Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000003672 processing method Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 claims abstract description 5
- 235000019634 flavors Nutrition 0.000 claims abstract description 5
- 238000007493 shaping process Methods 0.000 claims abstract description 5
- 230000008439 repair process Effects 0.000 claims abstract description 4
- 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 15
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 238000007654 immersion Methods 0.000 claims description 9
- 150000001875 compounds Chemical class 0.000 claims description 6
- 210000002615 epidermis Anatomy 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 239000002253 acid Substances 0.000 abstract description 4
- 244000269722 Thea sinensis Species 0.000 abstract description 2
- 239000002131 composite material Substances 0.000 abstract description 2
- 235000015177 dried meat Nutrition 0.000 abstract description 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 2
- CDAISMWEOUEBRE-GPIVLXJGSA-N inositol Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](O)[C@@H]1O CDAISMWEOUEBRE-GPIVLXJGSA-N 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 230000035699 permeability Effects 0.000 abstract description 2
- 230000035790 physiological processes and functions Effects 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 230000035900 sweating Effects 0.000 abstract description 2
- 241000227653 Lycopersicon Species 0.000 abstract 4
- 238000009923 sugaring Methods 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- 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
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of more flavoured candied tomatos, and processing method is：Sorting, cleaning, blanching peeling, repair stripping and slicing, cure process, low sugar cook, dipping, high candy system, dipping, drying, shaping, pack, obtain finished product.More flavoured candied tomatos are using tomato as raw material, are aided with the auxiliary materials such as sugar, ginger mud, acid, have sweet tea, acid, peppery composite flavor, bright color, a kind of fruit and vegetable sugar prod of good appearance by a kind of prepared by rational permeability sugar process.The product overcomes the shortcomings of high conventional tomato dried meat sugar content, monotonous taste, and physiological function, the suitable most people such as the sweating with ginger, appetizing are eaten, and can meet the various demands in market.
Description
Technical field
The present invention relates to a kind of processing method of preserved fruit, and in particular to a kind of more flavoured candied tomatos.
Background technology
The processing traditional method of preserved fruit is exactly to use sugaring, sugaring, also known as marinated with sugar, is that making preserved fruit is essential
The step of.Existing sugaring method, typically carries out at normal temperatures and pressures, and various fruit or agricultural product are cleaned and are dried, are cut into
Fritter, also can entirely be placed on and salt down in cylinder, add white sugar and carry out sugaring into liquid glucose.Sugaring completes a cylinder raw material, it usually needs
The time of four to five days, or even the time of seven to eight days, therebetween, in order to enable sugaring is uniformly, it is necessary in real time by the cylinder bottom portion that salts down
Syrup is evacuated at the top of the cylinder that salts down so that syrup circulates.It is time-consuming and laborious with existing sugaring equipment come compote or agricultural product.And
And the angle of modern people from nutrition health has been reluctant to eat too high sugared food, low sugar, the various food more than taste are more desirable to
Meet the market demand.
The content of the invention
The present invention provides a kind of processing method of more flavoured candied tomatos, and simple production process is time saving and energy saving, and preserved fruit surface light
Damp degree is preferable, can meet the various demands in market.
The present invention adopts the technical scheme that：
A kind of more flavoured candied tomatos, it is characterised in that processing method is：
1. sorting, cleaning, blanching peeling, repair stripping and slicing, cure process, low sugar cook, dipping, high candy system, dipping, drying,
Shaping, pack, obtain finished product.
Specific procedure of processing is as follows：
（1）Sorting, selects fresh small tomato, and color is red, and fruit shape and flavor are good, are not endangered by disease pest, and flesh firmness is stronger, fruit
Meat is plump, and seed is few, and juice is few, and boiling fastness is strong, and oval kind is most appropriate；
（2）Cleaning, by the tomato washing trough of falling people, cleans epidermis；
（3）Blanching is removed the peel, and tomato is fallen and is scalded 1 minute in the hot water of 95 DEG C -98 DEG C of people, scalding to epidermis easily to depart from is advisable, Ran Houli
Drag in people's cold water, peeling；
（4）Stripping and slicing is repaired, after tomato peeling, small holes caused by worms are dug up the base of a fruit with pocket knife, then rip cutting is two valves；
（5）Cure process, by the tomato block cut pour into concentration be 0.6% calcium chloride solution in immersion 2 it is small when -2.5 it is small when；
（6）Low sugar cooks and dipping, and compound concentration is 18% -20% liquid glucose, and quantity is determined according to raw material and sugared pot, adds 2%
Ginger mud, be modulated into sugared ginger juice；Sugared ginger juice is heated to boiling, then tomato is fallen into people, is boiled 10 minutes -15 minutes, adjusts liquid glucose
Concentration is maintained at 20%, pours into dip tank, when immersion 24 is small；
（7）High candy system and dipping, the liquid glucose of compound concentration 40% add 0.2% -0.3% citric acid, 2% ginger mud, are heated to
Boiling, will boil in the impregnated tomato pot of falling people, during which adds 1 white granulated sugar every few minutes, consistently achieve sugar concentration
50% -55%, pH value 2.5 ~ 3, brew time 10 minutes -15 minutes, tomato from hard to soft, heat by stopping, when immersion 48 is small；
（8）Ginger mud rinsed clean, is pulled the tomato after dipping out drain attachment liquid glucose by drying in liquid glucose, then its is equal
It is placed on baking pan, is put into baking oven evenly, at 60 DEG C -65 DEG C:At a temperature of dry 10 it is small when, disk, then in 50 DEG C of temperature up and down
Under continue dry 24 it is small when, take out cooling after, touched with hand it is tack-free, it is not moist, it is flexible；
（9）Shaping, packaging, sweetened tomato pulp is arranged, is packed.
The ginger mud system is smashed to pieces with fresh ginger to be formed.
It is an advantage of the invention that：
More flavoured candied tomatos are using tomato as raw material, are aided with the auxiliary materials such as sugar, ginger mud, acid, prepared by by rational permeability sugar process
One kind has sweet tea, acid, peppery composite flavor, bright color, a kind of fruit and vegetable sugar prod of good appearance.The product overcomes tradition kind
The shortcomings of eggplant dried meat sugar content is high, monotonous taste, and physiological function, the suitable most people such as the sweating with ginger, appetizing are eaten.
Embodiment
A kind of more flavoured candied tomatos, its processing method are：
Sorting, cleaning, blanching peeling, repair stripping and slicing, cure process, low sugar cook, dipping, high candy system, dipping, drying, whole
Shape, pack, obtain finished product.
Specific procedure of processing is as follows：
（1）Sorting, selects fresh small tomato, and color is red, and fruit shape and flavor are good, are not endangered by disease pest, and flesh firmness is stronger, fruit
Meat is plump, and seed is few, and juice is few, and boiling fastness is strong, and oval kind is most appropriate；
（2）Cleaning, by the tomato washing trough of falling people, cleans epidermis；
（3）Blanching is removed the peel, and tomato is fallen and is scalded 1 minute in the hot water of 95 DEG C -98 DEG C of people, scalding to epidermis easily to depart from is advisable, Ran Houli
Drag in people's cold water, peeling；
（4）Stripping and slicing is repaired, after tomato peeling, small holes caused by worms are dug up the base of a fruit with pocket knife, then rip cutting is two valves；
（5）Cure process, by the tomato block cut pour into concentration be 0.6% calcium chloride solution in immersion 2 it is small when -2.5 it is small when；
（6）Low sugar cooks and dipping, and compound concentration is 18% -20% liquid glucose, and quantity is determined according to raw material and sugared pot, adds 2%
Ginger mud, be modulated into sugared ginger juice, ginger mud system is smashed to pieces with fresh ginger to be formed；Sugared ginger juice is heated to boiling, then tomato is fallen into people, is boiled
10 minutes -15 minutes, adjustment sugar concentration was maintained at 20%, pours into dip tank, when immersion 24 is small；
（7）High candy system and dipping, the liquid glucose of compound concentration 40% add 0.2% -0.3% citric acid, 2% ginger mud, are heated to
Boiling, will boil in the impregnated tomato pot of falling people, during which adds 1 white granulated sugar every few minutes, consistently achieve sugar concentration
50% -55%, pH value 2.5 ~ 3, brew time 10 minutes -15 minutes, tomato from hard to soft, heat by stopping, when immersion 48 is small；
（8）Ginger mud rinsed clean, is pulled the tomato after dipping out drain attachment liquid glucose by drying in liquid glucose, then its is equal
It is placed on baking pan, is put into baking oven evenly, at 60 DEG C -65 DEG C:At a temperature of dry 10 it is small when, disk, then in 50 DEG C of temperature up and down
Under continue dry 24 it is small when, take out cooling after, touched with hand it is tack-free, it is not moist, it is flexible；
（9）Shaping, packaging, sweetened tomato pulp is arranged, is packed.
Claims (3)
1. a kind of more flavoured candied tomatos, it is characterised in that processing method is：
Sorting, cleaning, blanching peeling, repair stripping and slicing, cure process, low sugar cook, dipping, high candy system, dipping, drying, whole
Shape, pack, obtain finished product.
2. more flavoured candied tomatos as claimed in claim 1, it is characterised in that specific procedure of processing is as follows：
（1）Sorting, selects fresh small tomato, and color is red, and fruit shape and flavor are good, are not endangered by disease pest, and flesh firmness is stronger, fruit
Meat is plump, and seed is few, and juice is few, and boiling fastness is strong, and oval kind is most appropriate；
（2）Cleaning, by the tomato washing trough of falling people, cleans epidermis；
（3）Blanching is removed the peel, and tomato is fallen and is scalded 1 minute in the hot water of 95 DEG C -98 DEG C of people, scalding to epidermis easily to depart from is advisable, Ran Houli
Drag in people's cold water, peeling；
（4）Stripping and slicing is repaired, after tomato peeling, small holes caused by worms are dug up the base of a fruit with pocket knife, then rip cutting is two valves；
（5）Cure process, by the tomato block cut pour into concentration be 0.6% calcium chloride solution in immersion 2 it is small when -2.5 it is small when；
（6）Low sugar cooks and dipping, and compound concentration is 18% -20% liquid glucose, and quantity is determined according to raw material and sugared pot, adds 2%
Ginger mud, be modulated into sugared ginger juice；Sugared ginger juice is heated to boiling, then tomato is fallen into people, is boiled 10 minutes -15 minutes, adjusts liquid glucose
Concentration is maintained at 20%, pours into dip tank, when immersion 24 is small；
（7）High candy system and dipping, the liquid glucose of compound concentration 40% add 0.2% -0.3% citric acid, 2% ginger mud, are heated to
Boiling, will boil in the impregnated tomato pot of falling people, during which adds 1 white granulated sugar every few minutes, consistently achieve sugar concentration
50% -55%, pH value 2.5 ~ 3, brew time 10 minutes -15 minutes, tomato from hard to soft, heat by stopping, when immersion 48 is small；
（8）Ginger mud rinsed clean, is pulled the tomato after dipping out drain attachment liquid glucose by drying in liquid glucose, then its is equal
It is placed on baking pan, is put into baking oven evenly, at 60 DEG C -65 DEG C:At a temperature of dry 10 it is small when, disk, then in 50 DEG C of temperature up and down
Under continue dry 24 it is small when, take out cooling after, touched with hand it is tack-free, it is not moist, it is flexible；
（9）Shaping, packaging, sweetened tomato pulp is arranged, is packed.
3. more flavoured candied tomatos as claimed in claim 1, it is characterised in that：The ginger mud system is smashed to pieces with fresh ginger to be formed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711152652.7A CN107996802A (en) | 2017-11-19 | 2017-11-19 | A kind of more flavoured candied tomatos |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711152652.7A CN107996802A (en) | 2017-11-19 | 2017-11-19 | A kind of more flavoured candied tomatos |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107996802A true CN107996802A (en) | 2018-05-08 |
Family
ID=62053065
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711152652.7A Pending CN107996802A (en) | 2017-11-19 | 2017-11-19 | A kind of more flavoured candied tomatos |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107996802A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222458A (en) * | 2013-12-13 | 2014-12-24 | 陶成 | Production method of preserved fruits |
| CN104366335A (en) * | 2014-11-20 | 2015-02-25 | 张金宝 | Production method of nutritional preserved tomato |
-
2017
- 2017-11-19 CN CN201711152652.7A patent/CN107996802A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222458A (en) * | 2013-12-13 | 2014-12-24 | 陶成 | Production method of preserved fruits |
| CN104366335A (en) * | 2014-11-20 | 2015-02-25 | 张金宝 | Production method of nutritional preserved tomato |
Non-Patent Citations (1)
| Title |
|---|
| 梁文珍: "多味番茄脯的加工工艺 ", 《农村实用工程技术》 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180508 |
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| WD01 | Invention patent application deemed withdrawn after publication |