CN108782927A - A kind of hawthorn conserve - Google Patents
A kind of hawthorn conserve Download PDFInfo
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- CN108782927A CN108782927A CN201810518894.1A CN201810518894A CN108782927A CN 108782927 A CN108782927 A CN 108782927A CN 201810518894 A CN201810518894 A CN 201810518894A CN 108782927 A CN108782927 A CN 108782927A
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- hawthorn
- peppermint
- conserve
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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
- A23L—FOODS, 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of hawthorn conserves, which is characterized in that including the raw material as follows in terms of parts by weight：150~160 parts of hawthorn, 30~36 parts of white granulated sugar, 12~16 parts of edible salt, 65~72 parts of mint juice, 15~18 parts of tangerine peel powder, 12~16 parts of yam flour, 3~5 parts of cordate houttuynia.The present invention has minty taste, but also increases the nutritional ingredient of peppermint in hawthorn so that the preserved fruit made is full of nutrition, special taste.
Description
Technical field
The present invention relates to a kind of preserved fruit more particularly to a kind of hawthorn conserves.
Background technology
Hawthorn has the effect of digestion gathered food, scattered blood stasis, expelling tenia.Meat can be controlled to accumulate, abdominal mass, phlegm and retained fluid, feeling of fullness, acid regurgitation rushes down
Dysentery, intestines wind, pain in the back, hernia postpartum postpartum abdominal pain, lochiorrhagia, pediatric milk food stagnation, food digesting stomach fortifying, scattered stasis.For meat
Stagnant, gastric ulcer fullness, diarrhea dysentery abdominal pain, blood stasis closed, postpartum stasis, confidant sting, hernia pain, hyperlipemia.
Peppermint is Chinese conventional Chinese medicine, and young tender stem tip can make vegetable edible, and herb can be used as medicine again, and cure cold fever laryngalgia, headache,
Conjunctival congestion with ophthalmalgia, myalgia, itchy skin with rubella, the diseases such as measles without adequate eruption are also effective to carbuncle, subcutaneous ulcer, scabies, tinea, dermatitis rhus in addition.Peppermint contains
Have menthol, the substance can fresh breath and have a variety of pharmacological properties, abdominal pain, gall-bladder problem such as spasm can be alleviated, also have anti-corrosion
Sterilization, diuresis, resolving sputum, stomach invigorating and aid digestion and other effects.
Preserved fruit is also referred to as preserved fruit, and Gu claims honey to decoct.Folks of china molasses fruit food.It spreads in various regions, it is with a long history.With
The fruits and vegetables such as peach, apricot, Lee, jujube or wax gourd, ginger are raw material, the food being processed into after marinated with sugar or honey.
Hawthorn is crystallized, the processing variety of hawthorn can not only be enriched, and is more conducive to the preservation of hawthorn, is increased
The taste of hawthorn is added.
Invention content
For the present invention in order to solve the above technical problems, providing a kind of hawthorn conserve, which has minty taste, but also
The nutritional ingredient of peppermint is increased in hawthorn so that the preserved fruit made is full of nutrition, special taste.
In order to solve the above technical problems, the technical solution adopted in the present invention is：
A kind of hawthorn conserve, which is characterized in that including the raw material as follows in terms of parts by weight：
150~160 parts of hawthorn
30~36 parts of white granulated sugar
12~16 parts of edible salt
65~72 parts of mint juice
15~18 parts of tangerine peel powder
12~16 parts of yam flour
3~5 parts of cordate houttuynia.
A kind of hawthorn conserve, which is characterized in that including the raw material as follows in terms of parts by weight：
156 parts of hawthorn
30 parts of white granulated sugar
12 parts of edible salt
72 parts of mint juice
17 parts of tangerine peel powder
16 parts of yam flour
3 parts of cordate houttuynia.
Further include 1~3 part of 2~3 parts of polysaccharides and tea polyphenols.
The mint juice is prepared via a method which out：
22~26g of dried peppermint leaf, peppermint 12~20g of young tender stem tip, 55~68g of water are weighed first；Then by the dried peppermint leaf weighed and
Peppermint children's tender stem shreds；Then the dried peppermint leaf shredded and peppermint children's tender stem are put into mill and are ground again, grinding finishes
Afterwards, it takes out and is mixed with water, obtain mint juice.
The present invention also provides the production methods of above-mentioned hawthorn conserve, specifically comprise the following steps：
Step 1, hawthorn fresh fruit clear water is cleaned and removes stalk drain well, then drilled on hawthorn；
Step 2, salt is added on the hawthorn of drilling, is carried out salted；
Step 3, the hawthorn after salted is put into cleaning and is rinsed, drained away the water；
Step 4, it will be put into white sand syrup and pickle by the hawthorn of rinsing, white granulated sugar water cover crosses hawthorn；
Step 5, the remaining white sand syrup of step 4, hawthorn, tangerine peel powder, yam flour and cordate houttuynia are cooked together, by mountain after cooking
Short, bristly hair or beard is taken out to be steamed again；
Step 6, the hawthorn Jing Guo step 5 is dried, until hawthorn water content reaches 30%；
Step 7, it sorts, packs, storage.
In step 4, polysaccharides and tea polyphenols are added in white sand syrup.
In step 4, the mass concentration of white sand syrup is 73%.
In step 2, the salted time is 15~18min.
In step 3, rinsing time is 26~28min.
In step 4, the marinated time is 68~72h, and it is 19~23 DEG C to pickle temperature.
In steps of 5, the time of cooking is 0.3~0.5h, and steaming time is 0.2~0.4h.
In step 6, it is dried by the way of hot-air seasoning, hot blast temperature control is 38~44 DEG C, hot wind wind speed
For 15~19km/h.
Compared with prior art, the invention has the advantages that：
The preserved fruit holding time that the present invention makes is long, and multiple tastes are in good taste, and good appearance, color is vivid, more has
Gloss has light mint flavored, lefts a lingering fragrance in one's mouth.And with nutritional ingredients such as peppermint, Chinese yam, dried orange peel, cordate houttuynias, nutrition is more
Add diversification, there is better healthcare function.With strengthening spleen and nourishing stomach, relieving sore-throat resolving sputum, antisepsis and sterilization, the work(for improving immunity of organisms
Effect.
Specific implementation mode
With reference to embodiment, the invention will be further described, and described embodiment is only a present invention part
Embodiment is not whole embodiment.Based on the embodiments of the present invention, those skilled in the art are not making
Other embodiments used obtained under the premise of creative work, belong to protection scope of the present invention.
Embodiment 1
A kind of hawthorn conserve, which is characterized in that including the raw material as follows in terms of parts by weight：
156 parts of hawthorn
30 parts of white granulated sugar
12 parts of edible salt
72 parts of mint juice
17 parts of tangerine peel powder
16 parts of yam flour
3 parts of cordate houttuynia.
Further include 1 part of 2 parts of polysaccharides and tea polyphenols.
The mint juice is prepared via a method which out：
Dried peppermint leaf 22g, peppermint young tender stem tip 12g, water 55g are weighed first；Then the dried peppermint leaf weighed and peppermint children's tender stem are cut
It is broken；Then the dried peppermint leaf shredded and peppermint children's tender stem are put into mill and are ground again, after grinding, taken out mixed with water
It closes, obtains mint juice.
The present invention also provides the production methods of above-mentioned hawthorn conserve, specifically comprise the following steps：
Step 1, hawthorn fresh fruit clear water is cleaned and removes stalk drain well, then drilled on hawthorn；
Step 2, salt is added on the hawthorn of drilling, is carried out salted；
Step 3, the hawthorn after salted is put into cleaning and is rinsed, drained away the water；
Step 4, it will be put into white sand syrup and pickle by the hawthorn of rinsing, white granulated sugar water cover crosses hawthorn；
Step 5, the remaining white sand syrup of step 4, hawthorn, tangerine peel powder, yam flour and cordate houttuynia are cooked together, by mountain after cooking
Short, bristly hair or beard is taken out to be steamed again；
Step 6, the hawthorn Jing Guo step 5 is dried, until hawthorn water content reaches 30%；
Step 7, it sorts, packs, storage.
In step 4, polysaccharides and tea polyphenols are added in white sand syrup.
In step 4, the mass concentration of white sand syrup is 73%.
In step 2, the salted time is 15min.
In step 3, rinsing time 26min.
In step 4, the marinated time is 68h, and it is 19 DEG C to pickle temperature.
In steps of 5, the time of cooking is 0.3h, steaming time 0.2h.
In step 6, it is dried by the way of hot-air seasoning, hot blast temperature control is 38 DEG C, and hot wind wind speed is
15km/h。
Embodiment 2
A kind of hawthorn conserve, which is characterized in that including the raw material as follows in terms of parts by weight：
150 parts of hawthorn
30 parts of white granulated sugar
12 parts of edible salt
65 parts of mint juice
15 parts of tangerine peel powder
12 parts of yam flour
3 parts of cordate houttuynia.
Further include 3 parts of 3 parts of polysaccharides and tea polyphenols.
The mint juice is prepared via a method which out：
Dried peppermint leaf 26g, peppermint young tender stem tip 20g, water 68g are weighed first；Then the dried peppermint leaf weighed and peppermint children's tender stem are cut
It is broken；Then the dried peppermint leaf shredded and peppermint children's tender stem are put into mill and are ground again, after grinding, taken out mixed with water
It closes, obtains mint juice.
The present invention also provides the production methods of above-mentioned hawthorn conserve, specifically comprise the following steps：
Step 1, hawthorn fresh fruit clear water is cleaned and removes stalk drain well, then drilled on hawthorn；
Step 2, salt is added on the hawthorn of drilling, is carried out salted；
Step 3, the hawthorn after salted is put into cleaning and is rinsed, drained away the water；
Step 4, it will be put into white sand syrup and pickle by the hawthorn of rinsing, white granulated sugar water cover crosses hawthorn；
Step 5, the remaining white sand syrup of step 4, hawthorn, tangerine peel powder, yam flour and cordate houttuynia are cooked together, by mountain after cooking
Short, bristly hair or beard is taken out to be steamed again；
Step 6, the hawthorn Jing Guo step 5 is dried, until hawthorn water content reaches 30%；
Step 7, it sorts, packs, storage.
In step 4, polysaccharides and tea polyphenols are added in white sand syrup.
In step 4, the mass concentration of white sand syrup is 73%.
In step 2, the salted time is 18min.
In step 3, rinsing time 28min.
In step 4, the marinated time is 72h, and it is 19 DEG C to pickle temperature.
In steps of 5, the time of cooking is 0.5h, steaming time 0.4h.
In step 6, it is dried by the way of hot-air seasoning, hot blast temperature control is 44 DEG C, and hot wind wind speed is
15km/h。
Embodiment 3
A kind of hawthorn conserve, which is characterized in that including the raw material as follows in terms of parts by weight：
160 parts of hawthorn
36 parts of white granulated sugar
16 parts of edible salt
72 parts of mint juice
18 parts of tangerine peel powder
16 parts of yam flour
5 parts of cordate houttuynia.
Further include 3 parts of 3 parts of polysaccharides and tea polyphenols.
The mint juice is prepared via a method which out：
Dried peppermint leaf 24g, peppermint young tender stem tip 18g, water 58g are weighed first；Then the dried peppermint leaf weighed and peppermint children's tender stem are cut
It is broken；Then the dried peppermint leaf shredded and peppermint children's tender stem are put into mill and are ground again, after grinding, taken out mixed with water
It closes, obtains mint juice.
The present invention also provides the production methods of above-mentioned hawthorn conserve, specifically comprise the following steps：
Step 1, hawthorn fresh fruit clear water is cleaned and removes stalk drain well, then drilled on hawthorn；
Step 2, salt is added on the hawthorn of drilling, is carried out salted；
Step 3, the hawthorn after salted is put into cleaning and is rinsed, drained away the water；
Step 4, it will be put into white sand syrup and pickle by the hawthorn of rinsing, white granulated sugar water cover crosses hawthorn；
Step 5, the remaining white sand syrup of step 4, hawthorn, tangerine peel powder, yam flour and cordate houttuynia are cooked together, by mountain after cooking
Short, bristly hair or beard is taken out to be steamed again；
Step 6, the hawthorn Jing Guo step 5 is dried, until hawthorn water content reaches 30%；
Step 7, it sorts, packs, storage.
In step 4, polysaccharides and tea polyphenols are added in white sand syrup.
In step 2, the salted time is 17min.
In step 3, rinsing time 27min.
In step 4, the marinated time is 70h, and it is 20 DEG C to pickle temperature.
In step 4, the mass concentration of white sand syrup is 73%.
In steps of 5, the time of cooking is 0.4h, steaming time 0.3h.
In step 6, it is dried by the way of hot-air seasoning, hot blast temperature control is 40 DEG C, and hot wind wind speed is
17km/h。
Embodiment 4
A kind of hawthorn conserve, which is characterized in that including the raw material as follows in terms of parts by weight：
158 parts of hawthorn
33 parts of white granulated sugar
14 parts of edible salt
68 parts of mint juice
17 parts of tangerine peel powder
14 parts of yam flour
4 parts of cordate houttuynia.
Further include 2 parts of 2.5 parts of polysaccharides and tea polyphenols.
The mint juice is prepared via a method which out：
Dried peppermint leaf 23g, peppermint young tender stem tip 16g, water 57g are weighed first；Then the dried peppermint leaf weighed and peppermint children's tender stem are cut
It is broken；Then the dried peppermint leaf shredded and peppermint children's tender stem are put into mill and are ground again, after grinding, taken out mixed with water
It closes, obtains mint juice.
The present invention also provides the production methods of above-mentioned hawthorn conserve, specifically comprise the following steps：
Step 1, hawthorn fresh fruit clear water is cleaned and removes stalk drain well, then drilled on hawthorn；
Step 2, salt is added on the hawthorn of drilling, is carried out salted；
Step 3, the hawthorn after salted is put into cleaning and is rinsed, drained away the water；
Step 4, it will be put into white sand syrup and pickle by the hawthorn of rinsing, white granulated sugar water cover crosses hawthorn；
Step 5, the remaining white sand syrup of step 4, hawthorn, tangerine peel powder, yam flour and cordate houttuynia are cooked together, by mountain after cooking
Short, bristly hair or beard is taken out to be steamed again；
Step 6, the hawthorn Jing Guo step 5 is dried, until hawthorn water content reaches 30%；
Step 7, it sorts, packs, storage.
In step 4, polysaccharides and tea polyphenols are added in white sand syrup.
In step 2, the salted time is 17min.
In step 3, rinsing time 27min.
In step 4, the marinated time is 69h, and it is 21 DEG C to pickle temperature.
In step 4, the mass concentration of white sand syrup is 73%.
In steps of 5, the time of cooking is 0.4h, steaming time 0.4h.
In step 6, it is dried by the way of hot-air seasoning, hot blast temperature control is 40 DEG C, and hot wind wind speed is
17km/h。
Claims (4)
1. a kind of hawthorn conserve, which is characterized in that including the raw material as follows in terms of parts by weight：
150~160 parts of hawthorn
30~36 parts of white granulated sugar
12~16 parts of edible salt
65~72 parts of mint juice
15~18 parts of tangerine peel powder
12~16 parts of yam flour
3~5 parts of cordate houttuynia.
2. a kind of hawthorn conserve according to claim 1, which is characterized in that including the raw material as follows in terms of parts by weight：
156 parts of hawthorn
30 parts of white granulated sugar
12 parts of edible salt
72 parts of mint juice
17 parts of tangerine peel powder
16 parts of yam flour
3 parts of cordate houttuynia.
3. a kind of hawthorn conserve according to claim or 2, which is characterized in that further include that 2~3 parts of polysaccharides and tea are more
1~3 part of phenol.
4. a kind of hawthorn conserve according to claim 3, which is characterized in that the mint juice is to be prepared via a method which
Out：
22~26g of dried peppermint leaf, peppermint 12~20g of young tender stem tip, 55~68g of water are weighed first；Then by the dried peppermint leaf weighed and
Peppermint children's tender stem shreds；Then the dried peppermint leaf shredded and peppermint children's tender stem are put into mill and are ground again, grinding finishes
Afterwards, it takes out and is mixed with water, obtain mint juice.
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| CN201810518894.1A CN108782927A (en) | 2018-05-25 | 2018-05-25 | A kind of hawthorn conserve |
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| CN201810518894.1A CN108782927A (en) | 2018-05-25 | 2018-05-25 | A kind of hawthorn conserve |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111631295A (en) * | 2020-06-19 | 2020-09-08 | 浙江华味亨食品有限公司 | Method for inhibiting sand return of preserved fruits |
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| CN104770550A (en) * | 2015-04-15 | 2015-07-15 | 福州市食品工业研究所 | Cordate houttuynia pickled canarium album fruit preserve and production method thereof |
| CN106306313A (en) * | 2016-08-30 | 2017-01-11 | 广东橘香斋大健康产业股份有限公司 | Preserved dark plum fruits containing dried tangerine peel and preparation method of preserved dark plum fruits |
| CN107080035A (en) * | 2017-06-13 | 2017-08-22 | 安徽金鹰农业科技有限公司 | A kind of preparation method of hawthorn conserve |
| CN107691749A (en) * | 2017-11-01 | 2018-02-16 | 佛山市三水区敏俊食品有限公司 | A kind of compound haw thorn preserved fruit |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770550A (en) * | 2015-04-15 | 2015-07-15 | 福州市食品工业研究所 | Cordate houttuynia pickled canarium album fruit preserve and production method thereof |
| CN106306313A (en) * | 2016-08-30 | 2017-01-11 | 广东橘香斋大健康产业股份有限公司 | Preserved dark plum fruits containing dried tangerine peel and preparation method of preserved dark plum fruits |
| CN107080035A (en) * | 2017-06-13 | 2017-08-22 | 安徽金鹰农业科技有限公司 | A kind of preparation method of hawthorn conserve |
| CN107691749A (en) * | 2017-11-01 | 2018-02-16 | 佛山市三水区敏俊食品有限公司 | A kind of compound haw thorn preserved fruit |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111631295A (en) * | 2020-06-19 | 2020-09-08 | 浙江华味亨食品有限公司 | Method for inhibiting sand return of preserved fruits |
| CN111631295B (en) * | 2020-06-19 | 2023-04-07 | 浙江华味亨食品有限公司 | Method for inhibiting sand return of preserved fruits |
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