CN112075526A - Red and green silk preserved fruit and preparation method thereof - Google Patents
Red and green silk preserved fruit and preparation method thereof Download PDFInfo
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- CN112075526A CN112075526A CN202010806760.7A CN202010806760A CN112075526A CN 112075526 A CN112075526 A CN 112075526A CN 202010806760 A CN202010806760 A CN 202010806760A CN 112075526 A CN112075526 A CN 112075526A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 29
- 239000003814 drug Substances 0.000 claims abstract description 23
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 23
- 235000013305 food Nutrition 0.000 claims abstract description 21
- 239000000049 pigment Substances 0.000 claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims description 20
- 239000008399 tap water Substances 0.000 claims description 20
- 235000020679 tap water Nutrition 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 15
- 238000002791 soaking Methods 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 241000758794 Asarum Species 0.000 claims description 5
- 244000124209 Crocus sativus Species 0.000 claims description 5
- 235000015655 Crocus sativus Nutrition 0.000 claims description 5
- 244000286838 Eclipta prostrata Species 0.000 claims description 5
- 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 description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 235000012730 carminic acid Nutrition 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 235000013974 saffron Nutrition 0.000 claims description 5
- 239000004248 saffron Substances 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 235000002864 food coloring agent Nutrition 0.000 claims description 2
- 240000006766 Cornus mas Species 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 238000009776 industrial production Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 6
- 241000209020 Cornus Species 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000009044 synergistic interaction Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect 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
- 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)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the field of food processing, and particularly relates to red and green shredded preserved fruits and a preparation method thereof. The red and green silk preserved fruit is characterized by being prepared from the following raw materials in parts by weight: 500 portions of orange peel 200-one, 0.01-0.05 portion of food pigment, 10-30 portions of traditional Chinese medicine powder, 1-5 portions of white granulated sugar and 0.5-5 portions of honey. The red and green silk preserved fruit has scientific material selection and proportioning; the preparation method has the advantages of reasonable process, simple process, strong operability, short production period, suitability for industrial production and wide market prospect.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to red and green shredded preserved fruits and a preparation method thereof.
Background
Red and green shreds, also called green shreds and rose shreds, are commonly used food stuffing materials of rice dumplings, moon cakes, cakes and the like, and are processed by orange peels, radish peels and the like as raw materials. The product is commonly used in stuffing of moon cakes and cakes, and plays roles of increasing aroma, coloring and seasoning for food production. Is a raw and auxiliary material of food.
No report related to the addition of traditional Chinese medicine components in red and green shred processing exists in the prior art.
Disclosure of Invention
The invention provides red and green silk preserved fruit which takes orange peel as a main raw material and is added with traditional Chinese medicine powder containing various traditional Chinese medicine components with the effects of enriching blood and nourishing qi, has good effects of enriching blood and nourishing qi, is rich in nutrition, is fully natural and original, has no toxic or side effect on a human body, is convenient to eat, can be eaten for a long time, and has wide market prospect.
In order to solve the technical problems, the invention adopts the following technical means:
a red and green silk preserved fruit is prepared from the following raw materials in parts by weight: 500 portions of orange peel 200-one, 0.01-0.05 portion of food pigment, 10-30 portions of traditional Chinese medicine powder, 1-5 portions of white granulated sugar and 0.5-5 portions of honey.
Preferably, the red and green silk preserved fruit is prepared from the following raw materials in parts by weight: 400 parts of orange peel, 0.03 part of food pigment, 15 parts of Chinese medicinal powder, 3 parts of white granulated sugar and 2 parts of honey.
Preferably, the food color is carmine.
Preferably, the preparation method of the traditional Chinese medicine powder comprises the following steps: weighing 10-20 parts of dogwood, 10-25 parts of asarum, 10-35 parts of eclipta alba, 5-15 parts of saffron and 5-20 parts of semen cuscutae according to parts by weight, mixing and crushing, adding 2-5 times of clear water, boiling with strong fire, then decocting with slow fire for 1 hour, filtering, spray-drying the filtrate, and sieving with a 60-mesh sieve to obtain the traditional Chinese medicine powder.
The invention also provides a preparation method of the red and green silk preserved fruit, which comprises the following steps:
(1) shredding fresh orange peel, rinsing and airing;
(2) mixing the Chinese medicinal powders, soaking in tap water, heating to 80-85 deg.C, heating for 2 hr, cooling, and filtering to obtain Chinese medicinal extractive solution;
(3) soaking the shredded orange peel in the traditional Chinese medicine extracting solution for 7-14 days, then taking out, and airing to obtain the processed shredded orange peel;
(4) adding tap water into food pigment and white granulated sugar, heating to 50-80 deg.C in a container, further heating for 0.5 hr, immediately adding Mel, and stirring to obtain white granulated sugar and Mel juice;
(5) soaking the processed orange peel filaments in white sugar and honey juice for 0.5-1h, mixing well, and cooling to obtain red and green filament preserved fruit.
Preferably, the amount of the tap water added in the step (2) is 3-5 times of the mass of the Chinese medicinal powder.
Preferably, the adding amount of the tap water in the step (4) is 3-6 times of the mass of the white granulated sugar.
Compared with the prior art, the invention has the beneficial effects that:
1. the red and green silk preserved fruit provided by the invention adopts fresh orange peel as a main raw material and is supplemented with a plurality of traditional Chinese medicine components, and the red and green silk preserved fruit is rich in nutrition, can meet the nutritional requirements of human bodies, and has good blood replenishing and qi nourishing effects.
2. The components in the red and green silk preserved fruit raw material can not only exert respective effects, but also exert the synergistic interaction effect among the components.
3. The red and green silk preserved fruit provided by the invention is scientific in material selection and proportioning; the preparation method has the advantages of reasonable process, simple process, strong operability, short production period, suitability for industrial production and wide market prospect.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the embodiments of the present invention are not limited to the scope of the examples.
Example 1:
a red and green silk preserved fruit is prepared from the following raw materials in parts by weight: 200 parts of orange peel, 0.01 part of food pigment, 10 parts of Chinese medicinal powder, 1 part of white granulated sugar and 0.5 part of honey; the food pigment is carmine; the preparation method of the traditional Chinese medicine powder comprises the following steps: weighing 10 parts of dogwood, 10 parts of asarum, 10 parts of eclipta alba, 5 parts of saffron and 5 parts of semen cuscutae according to parts by weight, mixing and crushing, adding 2 times of clear water, boiling with strong fire, then decocting for 1 hour with slow fire, filtering, spray-drying the filtrate, and sieving with a 60-mesh sieve to obtain the traditional Chinese medicine powder.
The preparation method of the red and green silk preserved fruit comprises the following steps:
(1) shredding fresh orange peel, rinsing and airing;
(2) mixing the Chinese medicinal powders, soaking in tap water, heating to 80 deg.C, heating for 2 hr, cooling, and filtering to obtain Chinese medicinal extractive solution; the addition amount of the tap water is 3-5 times of the mass of the Chinese medicinal powder;
(3) soaking the shredded orange peel in the traditional Chinese medicine extracting solution for 7 days, then taking out, and airing to obtain the processed shredded orange peel;
(4) adding tap water into food pigment and white granulated sugar, heating to 50 deg.C in a container, further heating for 0.5 hr, immediately adding Mel, and stirring to obtain white granulated sugar and Mel juice; the adding amount of the tap water is 3 times of the mass of the white granulated sugar;
(5) soaking the processed orange peel filaments in white sugar and honey juice for 0.5h, mixing well, and cooling to obtain red and green filament preserved fruit.
Example 2:
a red and green silk preserved fruit is prepared from the following raw materials in parts by weight: 500 parts of orange peel, 0.05 part of food pigment, 30 parts of Chinese medicinal powder, 5 parts of white granulated sugar and 5 parts of honey; the food pigment is carmine; the preparation method of the traditional Chinese medicine powder comprises the following steps: weighing 20 parts of dogwood, 25 parts of asarum, 35 parts of eclipta alba, 15 parts of saffron and 20 parts of semen cuscutae according to the parts by weight, mixing and crushing, adding 5 times of clear water, boiling with strong fire, then decocting with slow fire for 1 hour, filtering, spray-drying the filtrate, and sieving with a 60-mesh sieve to obtain the traditional Chinese medicine powder.
The preparation method of the red and green silk preserved fruit comprises the following steps:
(1) shredding fresh orange peel, rinsing and airing;
(2) mixing the Chinese medicinal powders, soaking in tap water, heating to 85 deg.C, heating for 2 hr, cooling, and filtering to obtain Chinese medicinal extractive solution; the addition amount of the tap water is 5 times of the mass of the Chinese medicinal powder;
(3) soaking the shredded orange peel in the traditional Chinese medicine extracting solution for 14 days, then taking out, and airing to obtain the processed shredded orange peel;
(4) adding tap water into food pigment and white granulated sugar, heating to 80 deg.C in a container, further heating for 0.5 hr, immediately adding Mel, and stirring to obtain white granulated sugar and Mel juice; the adding amount of the tap water is 6 times of the mass of the white granulated sugar;
(5) soaking the processed orange peel filaments in white sugar honey juice for 1h, mixing uniformly, and cooling to obtain red and green filament preserved fruit.
Example 3:
a red and green silk preserved fruit is prepared from the following raw materials in parts by weight: 400 parts of orange peel, 0.02 part of food pigment, 20 parts of Chinese medicinal powder, 2 parts of white granulated sugar and 2 parts of honey; the food pigment is carmine; the preparation method of the traditional Chinese medicine powder comprises the following steps: weighing 15 parts of dogwood, 20 parts of asarum, 15 parts of eclipta alba, 10 parts of saffron and 10 parts of semen cuscutae according to the parts by weight, mixing and crushing, adding 4 times of clear water, boiling with strong fire, then decocting with slow fire for 1 hour, filtering, spray-drying the filtrate, and sieving with a 60-mesh sieve to obtain the traditional Chinese medicine powder.
The preparation method of the red and green silk preserved fruit comprises the following steps:
(1) shredding fresh orange peel, rinsing and airing;
(2) mixing the Chinese medicinal powder, soaking in tap water, heating to 82 deg.C, heating for 2 hr, cooling, and filtering to obtain Chinese medicinal extractive solution; the addition amount of the tap water is 4 times of the mass of the Chinese medicinal powder;
(3) soaking the shredded orange peel in the traditional Chinese medicine extracting solution for 10 days, then taking out, and airing to obtain the processed shredded orange peel;
(4) adding tap water into food pigment and white granulated sugar, heating to 60 deg.C in a container, further heating for 0.5 hr, immediately adding Mel, and stirring to obtain white granulated sugar and Mel juice; the adding amount of the tap water is 5 times of the mass of the white granulated sugar;
(5) soaking the processed orange peel filaments in white sugar and honey juice for 0.6h, mixing well, and cooling to obtain red and green filament preserved fruit.
The foregoing descriptions of specific exemplary embodiments of the present invention have been presented for purposes of illustration and description. It is not intended to limit the invention to the precise form disclosed, and obviously many modifications and variations are possible in light of the above teaching. The exemplary embodiments were chosen and described in order to explain certain principles of the invention and its practical application to enable one skilled in the art to make and use various exemplary embodiments of the invention and various alternatives and modifications as are suited to the particular use contemplated. It is intended that the scope of the invention be defined by the claims and their equivalents.
Claims (7)
1. The red and green silk preserved fruit is characterized by being prepared from the following raw materials in parts by weight: 500 portions of orange peel 200-one, 0.01-0.05 portion of food pigment, 10-30 portions of traditional Chinese medicine powder, 1-5 portions of white granulated sugar and 0.5-5 portions of honey.
2. The red and green silk preserves of claim 1, which is prepared from the following raw materials in parts by weight: 400 parts of orange peel, 0.03 part of food pigment, 15 parts of Chinese medicinal powder, 3 parts of white granulated sugar and 2 parts of honey.
3. The red and green silk preserves of claim 1, wherein the food color is carmine.
4. The red/green/silk preserves of any of claims 1-3, wherein the preparation method of the traditional Chinese medicine powder comprises: weighing 10-20 parts of dogwood, 10-25 parts of asarum, 10-35 parts of eclipta alba, 5-15 parts of saffron and 5-20 parts of semen cuscutae according to parts by weight, mixing and crushing, adding 2-5 times of clear water, boiling with strong fire, then decocting with slow fire for 1 hour, filtering, spray-drying the filtrate, and sieving with a 60-mesh sieve to obtain the traditional Chinese medicine powder.
5. The method of making red green silk preserves of any of claims 1-3, comprising the steps of:
(1) shredding fresh orange peel, rinsing and airing;
(2) mixing the Chinese medicinal powders, soaking in tap water, heating to 80-85 deg.C, heating for 2 hr, cooling, and filtering to obtain Chinese medicinal extractive solution;
(3) soaking the shredded orange peel in the traditional Chinese medicine extracting solution for 7-14 days, then taking out, and airing to obtain the processed shredded orange peel;
(4) adding tap water into food pigment and white granulated sugar, heating to 50-80 deg.C in a container, further heating for 0.5 hr, immediately adding Mel, and stirring to obtain white granulated sugar and Mel juice;
(5) soaking the processed orange peel filaments in white sugar and honey juice for 0.5-1h, mixing well, and cooling to obtain red and green filament preserved fruit.
6. The preparation method of red and green silk preserves as claimed in claim 5, wherein the amount of tap water added in step (2) is 3-5 times of the mass of the traditional Chinese medicine powder.
7. The preparation method of red and green silk preserves as claimed in claim 4, wherein the amount of tap water added in step (4) is 3-6 times of the mass of white granulated sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010806760.7A CN112075526A (en) | 2020-08-12 | 2020-08-12 | Red and green silk preserved fruit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010806760.7A CN112075526A (en) | 2020-08-12 | 2020-08-12 | Red and green silk preserved fruit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112075526A true CN112075526A (en) | 2020-12-15 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010806760.7A Pending CN112075526A (en) | 2020-08-12 | 2020-08-12 | Red and green silk preserved fruit and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN112075526A (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1315197A (en) * | 2000-03-28 | 2001-10-03 | 张瑞友 | Medicine for female acyesis |
| CN105795390A (en) * | 2016-04-15 | 2016-07-27 | 天峨县平昌生态农业有限公司 | Colla corii asini large hawthorn fruits and preparation method thereof |
| CN105876678A (en) * | 2016-05-17 | 2016-08-24 | 安徽红云食品有限公司 | Kumquat peel shrimp cakes capable of regulating qi and helping to digest and preparation method of kumquat peel shrimp cakes |
| CN105901260A (en) * | 2016-04-15 | 2016-08-31 | 广西天峨县果然美食品有限公司 | Donkey-hide gelatin preserved plum and preparation method thereof |
| CN105901259A (en) * | 2016-04-15 | 2016-08-31 | 天峨县平昌生态农业有限公司 | Donkey-hide gelatin preserved plum with blood replenishing and qi enriching efficacy and preparation method thereof |
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-
2020
- 2020-08-12 CN CN202010806760.7A patent/CN112075526A/en active Pending
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|---|---|---|---|---|
| CN1315197A (en) * | 2000-03-28 | 2001-10-03 | 张瑞友 | Medicine for female acyesis |
| CN105795390A (en) * | 2016-04-15 | 2016-07-27 | 天峨县平昌生态农业有限公司 | Colla corii asini large hawthorn fruits and preparation method thereof |
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| Title |
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Application publication date: 20201215 |