CN108077821A - 杨梅罐头的制作方法 - Google Patents

杨梅罐头的制作方法 Download PDF

Info

Publication number
CN108077821A
CN108077821A CN201711245787.8A CN201711245787A CN108077821A CN 108077821 A CN108077821 A CN 108077821A CN 201711245787 A CN201711245787 A CN 201711245787A CN 108077821 A CN108077821 A CN 108077821A
Authority
CN
China
Prior art keywords
fire
boiled
red bayberry
production method
boiling
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
Application number
CN201711245787.8A
Other languages
English (en)
Inventor
梁颖明
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201711245787.8A priority Critical patent/CN108077821A/zh
Publication of CN108077821A publication Critical patent/CN108077821A/zh
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/08Preserving with sugars
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

本发明提供杨梅罐头的制作方法,属于食品加工技术领域,包括选果、清理、预煮、装罐加热、冷藏等步骤。本发明通过加入白砂糖和冰糖熬制的方法,使本发明所生产的产品具有不同于传统工艺生产的杨梅罐头的风味,并且不使用防腐剂,既安全健康,又风味独特,可以开拓杨梅加工产品的市场。

Description

杨梅罐头的制作方法
技术领域
本发明属于食品加工技术领域,主要涉及杨梅罐头的制作方法。
背景技术
杨梅作为一种深受消费者喜爱的水果,清香可口,富含维生素,营养极为丰富,杨梅更多的时候是被消费者直接食用,制作杨梅罐头可以增加杨梅加工产品的销路,给消费者提供更多的购买杨梅产品的选择。
发明内容
鉴于以上内容,有必要提供一种杨梅加工的方法来扩大杨梅副产品的销路,本发明所采用的技术方案是:杨梅罐头的制作方法,包括以下步骤:
S1、选果:挑选成熟、果肉颗粒饱满、无腐烂、无害虫的新鲜杨梅;
S2、清理:将杨梅用清水洗净,然后放入淡盐水中浸泡15-20分钟,再把杨梅捞出,用水冲洗干净;
S3、预煮:把杨梅果肉放人锅内,倒入水没过果肉,按杨梅果肉的质量和白砂糖的比例5:1、杨梅果肉的质量和冰糖的比例10:1进行调配,加入白砂糖和冰糖搅拌均匀,大火煮至沸腾后,改小火继续煮20-30分钟后关火冷却,期间用勺子把上面的浮沫捞出;
S4、装罐加热:倒入半锅水,把熬制好的杨梅连同糖水装进玻璃罐中,然后把玻璃罐放进锅里继续煮,大火煮至沸腾后,改用小火煮5分钟关火,趁热盖上玻璃罐口;
S5、冷藏:待玻璃罐冷却后,再放入冰箱冷藏。
本发明具有以下有益效果:
本发明通过加入白砂糖和冰糖熬制的方法,使本发明所生产的产品具有不同于传统工艺生产的杨梅罐头的风味,并且不使用防腐剂,既安全健康,又风味独特,可以开拓杨梅加工产品的市场。
具体实施方式
在本发明一较佳实施例当中,杨梅罐头的制作方法包括以下步骤:
S1、选果:挑选成熟、果肉颗粒饱满、无腐烂、无害虫的新鲜杨梅;
S2、清理:将杨梅用清水洗净,然后放入淡盐水中浸泡15-20分钟,再把杨梅捞出,用水冲洗干净;
S3、预煮:把杨梅果肉放人锅内,倒入水没过果肉,按杨梅果肉的质量和白砂糖的比例5:1、杨梅果肉的质量和冰糖的比例10:1进行调配,加入白砂糖和冰糖搅拌均匀,大火煮至沸腾后,改小火继续煮20-30分钟后关火冷却,期间用勺子把上面的浮沫捞出;
S4、装罐加热:倒入半锅水,把熬制好的杨梅连同糖水装进玻璃罐中,然后把玻璃罐放进锅里继续煮,大火煮至沸腾后,改用小火煮5分钟关火,趁热盖上玻璃罐口;
S5、冷藏:待玻璃罐冷却后,再放入冰箱冷藏。

Claims (1)

1.杨梅罐头的制作方法,其特征在于:所述杨梅罐头的制作方法包括以下步骤:
S1、选果:挑选成熟、果肉颗粒饱满、无腐烂、无害虫的新鲜杨梅;
S2、清理:将杨梅用清水洗净,然后放入淡盐水中浸泡15-20分钟,再把杨梅捞出,用水冲洗干净;
S3、预煮:把杨梅果肉放人锅内,倒入水没过果肉,按杨梅果肉的质量和白砂糖的比例5:1、杨梅果肉的质量和冰糖的比例10:1进行调配,加入白砂糖和冰糖搅拌均匀,大火煮至沸腾后,改小火继续煮20-30分钟后关火冷却,期间用勺子把上面的浮沫捞出;
S4、装罐加热:倒入半锅水,把熬制好的杨梅连同糖水装进玻璃罐中,然后把玻璃罐放进锅里继续煮,大火煮至沸腾后,改用小火煮5分钟关火,趁热盖上玻璃罐口;
S5、冷藏:待玻璃罐冷却后,再放入冰箱冷藏。
CN201711245787.8A 2017-12-01 2017-12-01 杨梅罐头的制作方法 Pending CN108077821A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201711245787.8A CN108077821A (zh) 2017-12-01 2017-12-01 杨梅罐头的制作方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201711245787.8A CN108077821A (zh) 2017-12-01 2017-12-01 杨梅罐头的制作方法

Publications (1)

Publication Number Publication Date
CN108077821A true CN108077821A (zh) 2018-05-29

Family

ID=62173562

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201711245787.8A Pending CN108077821A (zh) 2017-12-01 2017-12-01 杨梅罐头的制作方法

Country Status (1)

Country Link
CN (1) CN108077821A (zh)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2363957B1 (es) * 2010-02-09 2012-06-29 Universidad De Extremadura Empleo de un extracto de madroño en la elaboración de productos alimenticios.
CN103392789A (zh) * 2013-07-30 2013-11-20 苏州苏东庭生物科技有限公司 杨梅罐头加工方法
CN103518832A (zh) * 2013-10-25 2014-01-22 卢逸凡 一种糖水杨梅罐头

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2363957B1 (es) * 2010-02-09 2012-06-29 Universidad De Extremadura Empleo de un extracto de madroño en la elaboración de productos alimenticios.
CN103392789A (zh) * 2013-07-30 2013-11-20 苏州苏东庭生物科技有限公司 杨梅罐头加工方法
CN103518832A (zh) * 2013-10-25 2014-01-22 卢逸凡 一种糖水杨梅罐头

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
乒乓碰乓: "杨梅罐头的做法", 《HTTPS://WWW.BAIDU.COM/LINK?URL=NGE2R-D_XJKPYV84VDNITAERI7MA6MDCYPP92F8DNWVGQBMGSKEJLFZ5VMLOJZTCVLPTB8BLGDVIUD4PKFTEXSHNBKVXOIHDS1X5X72MLLI&WD=&EQID=8AF9C73500AED1ED000000065EAF872D》 *

Similar Documents

Publication Publication Date Title
CN104172271A (zh) 五香咸鸭蛋腌制法
CN104187515A (zh) 酸甜麻苹果泡菜的制备方法
CN104256795A (zh) 一种葡萄饮料的加工工艺
CN103859247B (zh) 一种枸杞果酱及其制备方法
CN107890045A (zh) 枇杷罐头的制作方法
CN103583777A (zh) 一种杏青梅的加工方法
CN108077821A (zh) 杨梅罐头的制作方法
CN108077855A (zh) 菠萝果酱的制作方法
CN107822036A (zh) 黄皮果酱的制作方法
CN105581127A (zh) 菠菜肉酱的制作方法
CN107950934A (zh) 樱桃罐头的制作方法
CN107890046A (zh) 山楂罐头的制作方法
CN105614202A (zh) 猕猴桃果酱
CN104305321A (zh) 一种卤牦牛肉的制作方法
CN104473184A (zh) 一种肉罐头及其制备方法
CN105360773A (zh) 酸甜麻火龙果泡菜的制备方法
CN103637258A (zh) 一种笋丝丁香鱼及其加工方法
CN103610023A (zh) 一种陈皮酱油的制作方法
CN106805034A (zh) 一种辣椒苹果复合饮料
CN102113642A (zh) 樱桃果冻及其制备工艺
CN108077525A (zh) 牛奶糖的制作方法
CN107853632A (zh) 桔子罐头的制作方法
CN108056438A (zh) 猕猴桃果酱的制作方法
CN104305322A (zh) 一种龙须牦牛肉的制作方法
CN107788304A (zh) 一种酸梅汁制作工艺

Legal Events

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
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20180529

WD01 Invention patent application deemed withdrawn after publication