CN1127905C - Preserved tomato and its production process - Google Patents
Preserved tomato and its production process Download PDFInfo
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- CN1127905C CN1127905C CN 01114969 CN01114969A CN1127905C CN 1127905 C CN1127905 C CN 1127905C CN 01114969 CN01114969 CN 01114969 CN 01114969 A CN01114969 A CN 01114969A CN 1127905 C CN1127905 C CN 1127905C
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- syrup
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- sugar
- blanching
- fruit
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Abstract
The present invention relates to novel preserved fruit food and a production method thereof, which is prepared by that fresh cherry tomatoes (alternate name: fruit tomatoes) are used as raw materials, and the preserved cherry tomatoes are prepared through the processes such as sugaring, dipping in sugar, etc. The present invention has the advantages that the product has smooth form, bright red color, softness, no stickiness, moderate sweet and sour taste, and brisk taste, and the present invention adds a new kind to preserved fruits, has preferable nutrient health-care value, and provides a deep-processing method for the rapid development of cherry tomato planting production.
Description
Affiliated technical field
The present invention relates to a kind of new preserved fruit food and production method thereof, belong to food processing field.
Background technology
Preserved fruit is a kind of traditional food, and common usefulness contains the higher fruit of solid content or vegetables are processed into, and its color and luster, taste and storage endurance are received by the market.The holy girl really has another name called tomato fruit, cherry and tomato, rather popular at home in recent years, become a kind of fruits and vegetables dual-purpose vegetable variety, the size of its fruit, shape, color and nutritional labeling and taste are fit to make preserved fruit very much, but because its water content height, solid content is low, and processing has big difficulty.
Summary of the invention
Purpose of the present invention is exactly that a kind of cherry-tomato preserved fruit and production method thereof of really making of the holy girl will be provided.
The object of the present invention is achieved like this: (have another name called: tomato fruit with fresh holy girl fruit, cherry and tomato) is raw material, soak through syrup, processes such as syrup blanching sugar system are made into cherry-tomato preserved fruit, and its technological process of production is: the choosing fruit, washing, peeling, sclerosis, rinsing, water blancing, the dried molassed powder is pickled, change sugar, syrup soaks for the first time, the syrup blanching sugar that boils is for the first time made, syrup soaks for the second time, the syrup blanching sugar that boils is for the second time made, syrup soaks for the third time, finishing, the syrup blanching sugar that boils is for the third time made, the 4th time syrup soaks, vacuum and low temperature is candy, the 5th time syrup soaks, the heating row of pulling out dish, air current baking, place moisture regain in 24 hours under the room temperature, finishing and packing.Wherein the syrup soak time is 10 hours for the first time, and the syrup soak time is 24 hours several times later on.The blanching method is adopted in peeling, dashes with boiling water and scalds the back peeling; Harden available 3%～5% calcium carbonate or calcium chloride solution handled.In the syrup blanching sugar system of boiling for the three times process only to syrup heating boil and transfer to desired concn after fruit is put into, the syrup concentration of the syrup blanching sugar system of boiling for three times is followed successively by 45 degree, 55 degree and 65 degree with concentration meter, adds 0.5% citric acid when boiling for the first time syrup blanching sugar system in syrup sugar is transformed.Soak final vacuum low temperature when candy through boil for three times syrup blanching sugar system and syrup, with syrup and holy girl really one to carry out vacuum and low temperature candy, treat that syrup concentration reaches when hammer degree 67 is spent to take the dish out of the pot.Temperature is 65～70 ℃ during air current baking, about 10 hours of time, makes moisture be about 18～20% and gets final product.
The cherry-tomato preserved fruit of Sheng Chaning in this way, form is mellow and full, the color and luster glow, soft and sticking mouthful, moderately sour and sweet, taste is pure and fresh, for candied fruit family has increased a kind of new product, have healthy nutritive value preferably, a kind of approach of deep processing also is provided for the holy girl fruit plant husbandry of current fast development.
The specific embodiment
Following examples are used to describe in detail the present invention: the technological process of production of cherry-tomato preserved fruit is: the choosing fruit, washing, peeling, sclerosis, rinsing, water blancing, the dried molassed powder is pickled, change sugar, syrup soaks for the first time, the syrup blanching sugar that boils is for the first time made, syrup soaks for the second time, the syrup blanching sugar that boils is for the second time made, syrup soaks for the third time, finishing, the syrup blanching sugar that boils is for the third time made, the 4th time syrup soaks, vacuum and low temperature is candy, the 5th time syrup soaks, the heating row of pulling out dish, air current baking, place moisture regain in 24 hours under the room temperature, finishing and packing.Choosing will really be a raw material with fresh holy girl really, according to a fruit size fractionation screening, is made into cherry-tomato preserved fruit through processes such as syrup immersion, syrup blanching sugar systems.The blanching method is adopted in peeling, dashes with boiling water and scalds the back peeling; Harden available 3～5% calcium carbonate or calcium chloride solution soaked 3～5 hours, carried out rinsing then, carried out water blancing afterwards to reduce the moisture in the pulp, was convenient to processing subsequently.For the first time the syrup soak time is 10 hours, soaks the sugar time later on several times to be 24 hours.In the syrup blanching sugar system of boiling for the three times process only to syrup heating boil and transfer to desired concn after fruit is put into, the syrup concentration of the syrup blanching sugar system of boiling for three times is followed successively by 45 degree, 55 degree and 65 degree with concentration meter, adds 0.5% citric acid when boiling for the first time syrup blanching sugar system in syrup sugar is transformed.When after boil for three times syrup blanching sugar system and syrup soak, boiling sugar, with syrup and holy girl really one to carry out vacuum and low temperature candy, the time is about 15～20 minutes, treats that syrup concentration reaches when hammer degree 67 is spent to take the dish out of the pot.Temperature is 65～70 ℃ during baking, about 10 hours of time, makes moisture be about 18～20% and gets final product; Appropriateness moisture regain back just can be packed.The cherry-tomato preserved fruit of producing, form is mellow and full, and the color and luster glow is soft and sticking mouthful, moderately sour and sweet, taste is pure and fresh.
Claims (5)
1. method for producing cherry-tomato preserved fruit, it is characterized in that with the holy girl really be raw material, through manufacturing cherry-tomato preserved fruit, its technological process of production is: the choosing fruit, washing, peeling, sclerosis, rinsing, water blancing, the dried molassed powder is pickled, change sugar, syrup soaks for the first time, the syrup blanching sugar that boils is for the first time made, syrup soaks for the second time, the syrup blanching sugar that boils is for the second time made, syrup soaks for the third time, finishing, the syrup blanching sugar that boils is for the third time made, the 4th time syrup soaks, vacuum and low temperature is candy, the 5th time syrup soaks, the heating row of pulling out dish, air current baking, place moisture regain in 24 hours under the room temperature, finishing and packing, wherein the syrup soak time is 10 hours for the first time, and the syrup soak time is 24 hours several times later on.
2. method for producing cherry-tomato preserved fruit as claimed in claim 1 is characterized in that peeling adopts the blanching method, and harden available 3%～5% calcium carbonate or calcium chloride solution are handled.
3. method for producing cherry-tomato preserved fruit as claimed in claim 1, the heating that only it is characterized in that boiling for three times in the syrup blanching sugar system process to syrup boil and transfer to desired concn after fruit is put into, the syrup concentration of the syrup blanching sugar system of boiling for three times is followed successively by 45 degree, 55 degree and 65 degree with concentration meter, adds 0.5% citric acid when boiling for the first time syrup blanching sugar system in syrup sugar is transformed.
4. method for producing cherry-tomato preserved fruit as claimed in claim 1 is characterized in that soaking final vacuum low temperature when candy through boil for three times syrup blanching sugar system and syrup, with syrup and holy girl really one to carry out vacuum and low temperature candy, treat that syrup concentration reaches when hammer degree 67 is spent to take the dish out of the pot.
5. method for producing cherry-tomato preserved fruit as claimed in claim 1, temperature is 65～70 ℃ when it is characterized in that air current baking, about 10 hours of time, makes moisture be about 18～20% and gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01114969 CN1127905C (en) | 2001-05-26 | 2001-05-26 | Preserved tomato and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01114969 CN1127905C (en) | 2001-05-26 | 2001-05-26 | Preserved tomato and its production process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1387777A CN1387777A (en) | 2003-01-01 |
| CN1127905C true CN1127905C (en) | 2003-11-19 |
Family
ID=4661567
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 01114969 Expired - Fee Related CN1127905C (en) | 2001-05-26 | 2001-05-26 | Preserved tomato and its production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1127905C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090490A (en) * | 2010-12-02 | 2011-06-15 | 赵中祺 | Method for protecting color of preserved tomato |
| CN102763756B (en) * | 2012-07-25 | 2013-11-27 | 中国医学科学院药用植物研究所 | Preserved gastrodia elata fruit and production technique thereof |
| CN103583672A (en) * | 2013-10-28 | 2014-02-19 | 胡本奎 | Preparation method for dried cherry |
| CN103976123A (en) * | 2014-05-28 | 2014-08-13 | 广西田阳嘉佳食品有限公司 | Preserved cherry tomato fruits |
| CN104280501B (en) * | 2014-10-13 | 2016-03-30 | 青岛农业大学 | In a kind of sugar-curing cherry tomato, cycocel removes and detection method |
| CN104642689A (en) * | 2015-03-05 | 2015-05-27 | 宜兰食品工业股份有限公司 | Sugar-free preserves and preparation method of sugar-free preserves |
-
2001
- 2001-05-26 CN CN 01114969 patent/CN1127905C/en not_active Expired - Fee Related
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| Publication number | Publication date |
|---|---|
| CN1387777A (en) | 2003-01-01 |
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