CN1097935A - Method for making mild fruit - Google Patents
Method for making mild fruit Download PDFInfo
- Publication number
- CN1097935A CN1097935A CN93108860A CN93108860A CN1097935A CN 1097935 A CN1097935 A CN 1097935A CN 93108860 A CN93108860 A CN 93108860A CN 93108860 A CN93108860 A CN 93108860A CN 1097935 A CN1097935 A CN 1097935A
- Authority
- CN
- China
- Prior art keywords
- kernel
- mainly
- boiling
- precooking
- wenrouguo
- 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
- 238000000034 method Methods 0.000 title abstract description 5
- 235000013399 edible fruits Nutrition 0.000 title abstract description 4
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 8
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 8
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 8
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 8
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 8
- 240000008042 Zea mays Species 0.000 claims abstract description 8
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 8
- 235000005822 corn Nutrition 0.000 claims abstract description 8
- 235000020232 peanut Nutrition 0.000 claims abstract description 8
- 235000020234 walnut Nutrition 0.000 claims abstract description 8
- 239000000654 additive Substances 0.000 claims abstract description 4
- 230000000996 additive effect Effects 0.000 claims abstract description 4
- 240000007049 Juglans regia Species 0.000 claims abstract 3
- 238000009835 boiling Methods 0.000 claims description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 235000009508 confectionery Nutrition 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 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000009923 sugaring Methods 0.000 claims 3
- 229930006000 Sucrose Natural products 0.000 claims 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 claims 1
- 239000005720 sucrose Substances 0.000 claims 1
- 210000000582 semen Anatomy 0.000 abstract 3
- 239000003513 alkali Substances 0.000 abstract 1
- 238000000643 oven drying Methods 0.000 abstract 1
- 241000758789 Juglans Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 239000004519 grease Substances 0.000 description 3
- 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 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A method for preparing a soft fruit comprises rinsing kernel (mainly semen Arachidis Hypogaeae and semen Juglandis) or semen Maydis, precooking, adding sugar, decocting, and oven drying. The method is characterized in that: the precooking is to boil in alkali solution, take out, add sugar and additive, boil, soak and dry to make. The kernel (mainly peanut kernel and walnut kernel) or corn made by said method has reduced oil by 8% -15% than original one, and has no greasy feeling, very soft, no residue and no grain, and has complex fruity smell.
Description
The present invention relates to a kind of processing method of preserved fruit food.The processing method of kernel (shelled peanut, walnut kernel) corn preserved fruit particularly.
At present, the pot foods made from the kernel (shelled peanut, walnut kernel) or the corn of conventional method processing, it is too high not only to contain grease, and be still traditional crisp, hard, crisp, the style dullness, when edible: chew effort, sound is unpleasant to hear, and not only easy oral cavity fatigue also easily produces greasy feeling, long-term excessive absorption grease also easily produces diseases such as obesity, artery sclerosis.
The present invention seeks to realize by following measure: at first kernel (mainly being shelled peanut, walnut kernel) or corn are carried out rinsing, precook, the aqueous slkali of precooking mainly is to use NaHCO
3Or NaOH, alkaline concentration 2%～8%, 100 ℃ of brew temperatures reach temperature back boiling 8～15 hours, carry out candy sugar concentration 50%～65% after pulling out, 100 ℃ of brew temperatures reach temperature back boiling 1～3 hour, candy after, in liquid glucose, soak after 24 hours, last drawer baking 6～14 hours, its water content 18%～25%, cooling back letter sorting packing.
The present invention will be described in further detail in conjunction with the embodiments: at first kernel (mainly being shelled peanut, walnut kernel) or corn are carried out rinsing, precook, its aqueous slkali of precooking mainly adopts NaHCO
3Or NaOH, alkaline concentration 2%～8%, 100 ℃ of brew temperatures, boiling is 8～15 hours behind the Da Wen, and its grease reduces by 8%～15% than original, carries out candy sugar concentration 50%～65% after pulling out, 100 ℃ of brew temperatures, boiling is 1～3 hour behind the Da Wen, and the concentration of additive is: citric acid 0.2%～0.5%, essence, spices 0.1%～0.3%, candy back is soaked 12～24 hours in liquid glucose after, last drawer oven dry 6～14 hours, its water content 18%～25%, cooling back letter sorting packing.
The present invention compared with prior art, the advantage that has is: with kernel (mainly being shelled peanut, walnut kernel) or the corn of the method processing, no crisp, hard phenomenon. Very soft, entrance does not have slag and does not have grain, eats for a long time no greasy feeling, and various natural essences, spices through adding make its compound fragrance that fruity is arranged, and is the desirable leisure food of old children.
Claims (4)
1, a kind of preparation method of " Wenrouguo " Candy, processing, sugaring boiling then, oven dry such as at first kernel (mainly being shelled peanut, walnut kernel) or corn are carried out rinsing, precook.It is characterized in that: kernel (mainly being shelled peanut, walnut kernel) or precooking of corn are boilings in aqueous slkali, pull out after sugaring and additive boiling and soak, dry and make.
2, the preparation method of " Wenrouguo " Candy according to claim 1 is characterized in that: the aqueous slkali of precooking mainly adopts NaHCO
3Or NaOH, its concentration 2%～8%, 100 ℃ of brew temperatures reach temperature back boiling 8～15 hours.
3, the preparation method of " Wenrouguo " Candy according to claim 1 is characterized in that: the sugar of the sugaring boiling portion main sucrose that adopts, and its concentration 50～65%, 100 ℃ of brew temperatures reach temperature back boiling 1～3 hour.
4, the preparation method of " Wenrouguo " Candy according to claim 1 is characterized in that: additive is respectively a citric acid, its concentration 0.2%～0.5%, essence, spices 0.1%～0.3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93108860A CN1097935A (en) | 1993-07-27 | 1993-07-27 | Method for making mild fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93108860A CN1097935A (en) | 1993-07-27 | 1993-07-27 | Method for making mild fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1097935A true CN1097935A (en) | 1995-02-01 |
Family
ID=4987362
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93108860A Pending CN1097935A (en) | 1993-07-27 | 1993-07-27 | Method for making mild fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1097935A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050264C (en) * | 1995-07-26 | 2000-03-15 | 肖树恩 | Health-care softsweets |
| CN1062724C (en) * | 1997-08-25 | 2001-03-07 | 黄承耀 | Walnut black seasame sheets |
| CN1086117C (en) * | 1999-08-20 | 2002-06-12 | 山西大学 | Deep-processing method for semen juglandis and its products of health care walnut oil and defatted walnut powder |
| CN1874688B (en) * | 2003-11-07 | 2010-09-08 | 德尔玛之应用技术有限责任公司 | Corn grain-flavouring method |
| CN101623114B (en) * | 2009-08-07 | 2012-06-20 | 安徽詹氏食品有限公司 | Pecan nut |
| CN107095231A (en) * | 2017-05-18 | 2017-08-29 | 阜阳市四季旺食品有限公司 | A kind of charcoal burns cashew nut |
-
1993
- 1993-07-27 CN CN93108860A patent/CN1097935A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1050264C (en) * | 1995-07-26 | 2000-03-15 | 肖树恩 | Health-care softsweets |
| CN1062724C (en) * | 1997-08-25 | 2001-03-07 | 黄承耀 | Walnut black seasame sheets |
| CN1086117C (en) * | 1999-08-20 | 2002-06-12 | 山西大学 | Deep-processing method for semen juglandis and its products of health care walnut oil and defatted walnut powder |
| CN1874688B (en) * | 2003-11-07 | 2010-09-08 | 德尔玛之应用技术有限责任公司 | Corn grain-flavouring method |
| CN101623114B (en) * | 2009-08-07 | 2012-06-20 | 安徽詹氏食品有限公司 | Pecan nut |
| CN107095231A (en) * | 2017-05-18 | 2017-08-29 | 阜阳市四季旺食品有限公司 | A kind of charcoal burns cashew nut |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |