CN111096435A - Red date composite fruitcake and making method thereof - Google Patents
Red date composite fruitcake and making method thereof Download PDFInfo
- Publication number
- CN111096435A CN111096435A CN202010044477.5A CN202010044477A CN111096435A CN 111096435 A CN111096435 A CN 111096435A CN 202010044477 A CN202010044477 A CN 202010044477A CN 111096435 A CN111096435 A CN 111096435A
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- red date
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- 239000002131 composite material Substances 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims description 6
- 235000021419 vinegar Nutrition 0.000 claims abstract description 14
- 239000000052 vinegar Substances 0.000 claims abstract description 14
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 244000141359 Malus pumila Species 0.000 claims abstract description 5
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 5
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 5
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 5
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 5
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 5
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 5
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 5
- 241000219094 Vitaceae Species 0.000 claims abstract description 5
- 235000021016 apples Nutrition 0.000 claims abstract description 5
- 235000021014 blueberries Nutrition 0.000 claims abstract description 5
- 235000021021 grapes Nutrition 0.000 claims abstract description 5
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 4
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 4
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 4
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 4
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 4
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 4
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 4
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 4
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 4
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 4
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 4
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 39
- 238000004806 packaging method and process Methods 0.000 claims description 15
- 238000010411 cooking Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 230000002950 deficient Effects 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000007790 scraping Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 10
- 238000002360 preparation method Methods 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 230000007613 environmental effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000014493 Crataegus Nutrition 0.000 description 1
- 241001092040 Crataegus Species 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 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
Classifications
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a red date composite fruitcake and a preparation method thereof, relating to the technical field of fruitcake foods; the red date composite fruitcake comprises the following components in parts by weight: 30 parts of red dates, 10 parts of hawthorn, 5 parts of blueberries, 5 parts of grapes, 3 parts of medlar, 20 parts of apples, 20 parts of malt syrup, 4 parts of mature vinegar and 5 parts of honey. The product of the invention has good taste, rich nutrition, no additive, green and environmental protection; and is also beneficial to long-term storage.
Description
Technical Field
The invention relates to the technical field of fruit cake foods, in particular to a red date composite fruit cake and a preparation method thereof.
Background
With the development of food industry and the improvement of the living standard of people, the consumption capability of people on leisure food is greatly improved. The fruit cake is a preserved fruit food in the existing leisure food and is widely eaten.
The existing fruitcake has single taste, and a large amount of pigments and other additives are used in the processing process, so that the food has poor taste and poor antiseptic effect, and the requirements of people on natural green food cannot be met.
Disclosure of Invention
The invention aims to solve the defects and provides a red date compound fruitcake and a manufacturing method thereof.
In order to achieve the purpose, the technical solution of the invention is as follows: a red date composite fruitcake comprises the following components in parts by weight: 30 parts of red dates, 10 parts of hawthorn, 5 parts of blueberries, 5 parts of grapes, 3 parts of medlar, 20 parts of apples, 20 parts of malt syrup, 4 parts of mature vinegar and 5 parts of honey.
Further, the mature vinegar is Shanxi mature vinegar with the temperature of more than 6 ℃.
The invention also provides a preparation method of the red date composite fruitcake, which comprises the following steps:
step 1, sorting raw materials, screening raw fruit materials, and removing rotten defective products;
step 2, cleaning, namely cleaning the fruit raw materials;
step 3, pre-cooking, namely putting the cleaned fruits into a container for cooking, and cooking for 2-3 hours in boiling water;
step 4, pulping, namely putting the cooked fruits into a soybean milk machine for crushing and grinding into slurry;
step 5, mixing and stirring, namely mixing the pulped fruit pulp together according to the proportion, adding maltose syrup, mature vinegar and honey according to the proportion, and stirring and mixing uniformly;
step 6, scraping the mixed fruit pulp into flaky lump materials by a scraper;
step 7, drying, namely putting the slices into a drying oven for drying to prepare the fruit cakes;
step 8, slicing, namely slicing the dried fruitcake, wherein each slice is 3.5 cm in length, 3 cm in width and 0.5 cm in thickness;
step 9, slicing and sterilizing, namely sterilizing the sliced fruitcake;
step 10, packaging; packaging the sliced fruit cakes, wrapping the interior of the fruit cakes with glutinous rice paper, packaging the fruit cakes in small packaging bags for external use, then bagging a plurality of small packaging bags, and finally boxing and storing.
The invention utilizes abundant and high-quality fruit resources in Shanxi to produce high-quality fruit cake products by using the traditional advanced production process and scientific formula. The development of the food industry using fruits as raw materials has an active promoting effect on further adjusting the industrial structure of the food industry.
The invention has the following beneficial technical effects:
1. the product has good taste, takes various fruits as carriers, supplements trace elements required by human bodies, has rich nutrition, has no additive, and is green and environment-friendly.
2. The problem of difficult fruit sale in rural areas is solved; the product is convenient for tourists to carry; regulating the taste of people.
3. The mature vinegar is added into the product, can play a role in maintaining beauty, keeping young and preventing corrosion, is fully compounded with fruit vitamins, and is also beneficial to long-term storage.
4. The product is nutritious, healthy and natural.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. Given the embodiments of the present invention, all other embodiments that can be obtained by a person of ordinary skill in the art without any inventive step are within the scope of the present invention.
Example 1:
a red date composite fruitcake comprises the following components in parts by weight: 30 parts of red dates, 10 parts of hawthorn, 5 parts of blueberries, 5 parts of grapes, 3 parts of medlar, 20 parts of apples, 20 parts of malt syrup, 4 parts of mature vinegar and 5 parts of honey.
Specifically, the mature vinegar is Shanxi mature vinegar with a temperature of more than 6 ℃.
The preparation method of the red date compound fruitcake comprises the following steps:
step 1, sorting raw materials, screening the raw materials of red dates, hawthorns, blueberries, grapes, medlar and apples, and removing rotten defective products;
step 2, cleaning, namely cleaning the fruit raw materials;
step 3, pre-cooking, namely putting the cleaned fruits into a container for cooking, and cooking for 2-3 hours in boiling water;
step 4, pulping, namely putting the cooked fruits into a soybean milk machine for crushing and grinding into slurry;
step 5, mixing and stirring, namely mixing the pulped fruit pulp together according to the proportion, adding maltose syrup, mature vinegar and honey according to the proportion, and stirring and mixing uniformly;
step 6, scraping the mixed fruit pulp into flaky lump materials by a scraper;
step 7, drying, namely putting the slices into a drying oven for drying to prepare the fruit cakes;
step 8, slicing, namely slicing the dried fruitcake, wherein each slice is 3.5 cm in length, 3 cm in width and 0.5 cm in thickness;
step 9, slicing and sterilizing, namely sterilizing the sliced fruitcake;
step 10, packaging; packaging the sliced fruit cakes, wrapping the interior of the fruit cakes with glutinous rice paper, packaging the fruit cakes in small packaging bags for external use, then bagging a plurality of small packaging bags, and finally boxing and storing.
Claims (3)
1. The red date composite fruitcake is characterized by comprising the following components in parts by weight: 30 parts of red dates, 10 parts of hawthorn, 5 parts of blueberries, 5 parts of grapes, 3 parts of medlar, 20 parts of apples, 20 parts of malt syrup, 4 parts of mature vinegar and 5 parts of honey.
2. The red date composite fruitcake as claimed in claim 1, wherein: the mature vinegar is Shanxi mature vinegar with the temperature of more than 6 ℃.
3. The method for making the red date compound fruitcake as claimed in claim 1 or 2, wherein the method comprises the following steps: the method comprises the following steps:
step 1, sorting raw materials, screening raw fruit materials, and removing rotten defective products;
step 2, cleaning, namely cleaning the fruit raw materials;
step 3, pre-cooking, namely putting the cleaned fruits into a container for cooking, and cooking for 2-3 hours in boiling water;
step 4, pulping, namely putting the cooked fruits into a soybean milk machine for crushing and grinding into slurry;
step 5, mixing and stirring, namely mixing the pulped fruit pulp together according to the proportion, adding maltose syrup, mature vinegar and honey according to the proportion, and stirring and mixing uniformly;
step 6, scraping the mixed fruit pulp into flaky lump materials by a scraper;
step 7, drying, namely putting the slices into a drying oven for drying to prepare the fruit cakes;
step 8, slicing, namely slicing the dried fruitcake, wherein each slice is 3.5 cm in length, 3 cm in width and 0.5 cm in thickness;
step 9, slicing and sterilizing, namely sterilizing the sliced fruitcake;
step 10, packaging; packaging the sliced fruit cakes, wrapping the interior of the fruit cakes with glutinous rice paper, packaging the fruit cakes in small packaging bags for external use, then bagging a plurality of small packaging bags, and finally boxing and storing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010044477.5A CN111096435A (en) | 2020-01-16 | 2020-01-16 | Red date composite fruitcake and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010044477.5A CN111096435A (en) | 2020-01-16 | 2020-01-16 | Red date composite fruitcake and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111096435A true CN111096435A (en) | 2020-05-05 |
Family
ID=70426313
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010044477.5A Pending CN111096435A (en) | 2020-01-16 | 2020-01-16 | Red date composite fruitcake and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111096435A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366018A (en) * | 2011-10-17 | 2012-03-07 | 江苏恒顺醋业股份有限公司 | Rose vinegar cake and its preparation method |
| CN103750198A (en) * | 2014-01-08 | 2014-04-30 | 江西省蚕桑茶叶研究所 | Preparation method of low-sugar mulberry fruitcake |
| CN108541917A (en) * | 2018-03-13 | 2018-09-18 | 贵州大学 | A kind of full fruitcake of Rosa roxburghii Tratt and preparation method thereof |
| CN110214915A (en) * | 2019-07-11 | 2019-09-10 | 沈阳市山山伟业食品有限公司 | A kind of preparation process of cool humid zone and the compound fruitcake composition of hawthorn |
-
2020
- 2020-01-16 CN CN202010044477.5A patent/CN111096435A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366018A (en) * | 2011-10-17 | 2012-03-07 | 江苏恒顺醋业股份有限公司 | Rose vinegar cake and its preparation method |
| CN103750198A (en) * | 2014-01-08 | 2014-04-30 | 江西省蚕桑茶叶研究所 | Preparation method of low-sugar mulberry fruitcake |
| CN108541917A (en) * | 2018-03-13 | 2018-09-18 | 贵州大学 | A kind of full fruitcake of Rosa roxburghii Tratt and preparation method thereof |
| CN110214915A (en) * | 2019-07-11 | 2019-09-10 | 沈阳市山山伟业食品有限公司 | A kind of preparation process of cool humid zone and the compound fruitcake composition of hawthorn |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200505 |
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| RJ01 | Rejection of invention patent application after publication |