CN112890145A - Smoked plum smoking process - Google Patents
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- CN112890145A CN112890145A CN202110204072.8A CN202110204072A CN112890145A CN 112890145 A CN112890145 A CN 112890145A CN 202110204072 A CN202110204072 A CN 202110204072A CN 112890145 A CN112890145 A CN 112890145A
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- 230000000391 smoking effect Effects 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000021018 plums Nutrition 0.000 claims abstract description 35
- 238000005554 pickling Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract 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 abstract description 5
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 4
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 4
- 239000002211 L-ascorbic acid Substances 0.000 claims abstract description 4
- 235000000069 L-ascorbic acid Nutrition 0.000 claims abstract description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 4
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 4
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 4
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 4
- 238000007599 discharging Methods 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 4
- 239000010452 phosphate Substances 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 235000013599 spices Nutrition 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 10
- 238000003958 fumigation Methods 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 6
- 238000011068 loading method Methods 0.000 claims description 6
- 239000000779 smoke Substances 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 3
- 235000011613 Pinus brutia Nutrition 0.000 claims description 3
- 241000018646 Pinus brutia Species 0.000 claims description 3
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 3
- 238000002485 combustion reaction Methods 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 230000005611 electricity Effects 0.000 claims description 3
- 239000000446 fuel Substances 0.000 claims description 3
- 239000011121 hardwood Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 239000011122 softwood Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 239000008280 blood Substances 0.000 description 5
- 210000004369 blood Anatomy 0.000 description 5
- 244000269722 Thea sinensis Species 0.000 description 3
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- 235000019789 appetite Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000003203 everyday effect Effects 0.000 description 3
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- 239000002253 acid Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003474 anti-emetic effect Effects 0.000 description 1
- 239000002111 antiemetic agent Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000008451 emotion Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a smoked plum smoking process. The method comprises the following steps: the method comprises the following steps: selecting fructus mume with uniform size, removing pedicel, and cleaning; pouring the dark plums into a container, pouring 1-2% of salt by weight based on the weight of the dark plums, and uniformly turning over; discharging overflowed water after 2 hours; pickling for 2 hr, and cleaning salt on the surface of mume fructus with cold boiled water; step two: preparing a pickling liquid by weight of dark plum: putting 0.05% of anise, 0.05% of hanging peel, 0.03% of pepper, 0.03% of dried orange peel, 0.05% of dry hot pepper, 0.02% of bay leaf and 0.03% of clove into a pot, adding water to submerge, decocting on slow fire for 1 hour, filtering, and controlling the total amount; adding refined salt 2.5%, white sugar 1%, Gaixianshan liquor 1%, edible vinegar 0.5%, rhizoma Zingiberis recens and herba Alii Fistulosi juice 0.1%, stirring to dissolve, adding L-ascorbic acid 0.2%, mixed phosphate 0.2%, and stirring well.
Description
Technical Field
The invention belongs to the field of dark plum processing, and particularly relates to a dark plum smoking process.
Background
The dark plum is named as dark plum, yellow boy, Hehan plum and dry branch plum, is a plum of deciduous tree of Rosaceae, and has multiple effects.
1. Eliminating constipation
The malic acid in the dark plum guides a proper amount of water to the large intestine to form feces to be discharged out of the body.
2. Promoting appetite
A long-term anorexia refers to poor operation of some organs in the body, poor function of the stomach and large intestine, and poor appetite after illness. If the recovery is fast, people need to eat food, and what can help to recover the appetite is to eat one dark plum every day.
3. Anti-aging
If people want to really enjoy the longevity, the people should not be afflicted by aging diseases. Eating mume fructus stimulates the secretion of parotid hormones, which prevent aging. So that a dark plum bar is eaten every day from today.
4. Blood cleaning
Modern people like to eat food is not only refined food such as refined cereals, refined bread, refined noodles, refined white sugar, chemical seasonings and animal food. Eating such foods causes a drastic increase in the blood toxins, which over time worsens blood circulation and produces acid. Eating one dark plum per day can help to clear blood, normalize blood flow, and eliminate excessive acid.
5. Antiemetic for pregnant woman
It is a natural reaction that many pregnant women want to eat sour foods without hitting greasy foods and confections. When pregnant, the woman has a slightly acidic blood and a reduced function and energy of stomach and liver. When the body is slightly sour, calcium can be lost, so that the teeth of some pregnant women can become loose, the emotion of some pregnant women can fluctuate up and down, and the pregnant women are recommended to eat one dark plum every day for reconciliation.
6. Sobering-up function
The dark plum has good effect on treating halitosis and hangover, and when people are happy, happy and happy, people can drink more cups of dark plum tea inevitably, and when people are awake, the head pain is easy to split, people can try to drink one cup of dark plum tea. The method is implemented as follows: soaking a dark plum in a cup of warm water for about 5 minutes, and adding a teaspoon of the tea leaves to the cup of warm water, and slowly drinking the mixture.
7. Increase energy
When the blood is purified, metabolism is enhanced and the body naturally recovers energy. The citric acid in the dark plum helps to absorb vitamins and enzymes, and also can prevent diseases and eliminate fatigue.
The problem of how to develop the food with unique flavor is urgently solved.
Disclosure of Invention
The invention aims to provide a smoked plum smoking process which overcomes the defects in the prior art. In order to achieve the technical purpose, the technical scheme adopted by the invention is as follows:
a smoked plum smoking process comprises the following steps:
the method comprises the following steps: selecting fructus mume with uniform size, removing pedicel, and cleaning; pouring the dark plums into a container, pouring 1-2% of salt by weight based on the weight of the dark plums, and uniformly turning over;
discharging overflowed water after 2 hours;
pickling for 2 hr, and cleaning salt on the surface of mume fructus with cold boiled water;
step two: preparing a pickling liquid by weight of dark plum: putting 0.05% of anise, 0.05% of hanging peel, 0.03% of pepper, 0.03% of dried orange peel, 0.05% of dry hot pepper, 0.02% of bay leaf and 0.03% of clove into a pot, adding water to submerge, decocting on slow fire for 1 hour, filtering, and controlling the total amount;
adding refined salt 2.5%, white sugar 1%, Gaixianshan liquor 1%, edible vinegar 0.5%, rhizoma Zingiberis recens and herba Alii Fistulosi juice 0.1%, stirring to dissolve, adding L-ascorbic acid 0.2%, mixed phosphate 0.2%, and stirring well;
spreading a thin layer of pickling liquid at the bottom of the container, spreading the treated dark plums in a layer, spraying the pickling liquid, then spreading a layer, repeating the process, stacking the layers tightly, spraying more pickling liquid on the uppermost layer, and if necessary, pressing a heavy object on the upper layer;
pickling for 4-8 hours at 15 ℃, turning once, pickling for 4-8 hours, taking out of the jar, dispersing, and draining;
step three: flatly placing the pickled dark plums on a stainless steel wire net one by one, pushing the dark plums into a cooking room by a cart, slowly introducing steam, keeping the temperature in the room at 80-100 ℃ for 5-10 minutes, and cooking the dark plums thoroughly;
step four: and pushing the cooked dark plums into a smoking room for smoking. The fumigation can be carried out by mixing bran coat, sawdust, spice powder and the like as fumigation fuel, and heating by electricity or charcoal for slow combustion to produce a large amount of fumigation;
for large smoking rooms, the smoking intensity can be generally determined by a 40 watt electric lamp, and if the distance is 5m, the smoking is not strong; if the smoke is not visible from 1m, the smoke is very dense;
controlling the indoor temperature to be 55-60 ℃, smoking for 4-6 hours, turning over the dark plum for 2-3 times, and changing the positions of the stainless steel wire mesh on the upper part, the lower part, the left part and the right part, so that the smoked plum has obvious smoking flavor;
the sawdust is preferably non-oily and hard wood, and soft wood or coniferous tree such as pine is avoided.
Step five: sending smoked dark plums into a drying room for drying;
controlling the temperature to be 50-80 ℃;
drying at the initial temperature of no more than 55 ℃ for 7-8 hours, turning over for 3-4 times to control the water content of the dark plum below 10%, and cooling;
step six: putting the dried and cooled dark plums on an indoor screen mesh, and drying and smoothening the dark plums in the air at the room temperature of 10 ℃ for 1-2 weeks;
step seven: putting the mature dark plums into an autoclave sterilization composite film bag, wherein the specification is 250g or 500g per bag, the size and color of each bag are required to be consistent, the arrangement is neat, the exhaust vacuum degree is 400 mm Hg, the sterilization formula is that the temperature is 10 minutes to 60 minutes to counter pressure cooling/118 ℃, the counter pressure is 1.2 kg/square meter, and the temperature is cooled to be below 40 ℃;
or loading into tin cans, wherein dry loading can be adopted, or adding spice oil, the spice oil is prepared by the same method as the spice water, hot oil is added when the materials are boiled to be nearly dry, the materials are boiled to be thick, the vacuum degree is more than 400 mm Hg, the sterilization formula is 15 minutes to 70 minutes to counter-pressure cooling/118 ℃, the counter-pressure is 1.2 kg/square meter, the materials are cooled to be below 40 ℃, and then the materials are stored in a warehouse.
Detailed Description
Hereinafter, embodiments of the present invention will be described in detail. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.
A smoked plum smoking process comprises the following steps:
the method comprises the following steps: selecting fructus mume with uniform size, removing pedicel, and cleaning; pouring the dark plums into a container, pouring 1-2% of salt by weight based on the weight of the dark plums, and uniformly turning over;
discharging overflowed water after 2 hours;
pickling for 2 hr, and cleaning salt on the surface of mume fructus with cold boiled water;
step two: preparing a pickling liquid by weight of dark plum: putting 0.05% of anise, 0.05% of hanging peel, 0.03% of pepper, 0.03% of dried orange peel, 0.05% of dry hot pepper, 0.02% of bay leaf and 0.03% of clove into a pot, adding water to submerge, decocting on slow fire for 1 hour, filtering, and controlling the total amount;
adding refined salt 2.5%, white sugar 1%, Gaixianshan liquor 1%, edible vinegar 0.5%, rhizoma Zingiberis recens and herba Alii Fistulosi juice 0.1%, stirring to dissolve, adding L-ascorbic acid 0.2%, mixed phosphate 0.2%, and stirring well;
spreading a thin layer of pickling liquid at the bottom of the container, spreading the treated dark plums in a layer, spraying the pickling liquid, then spreading a layer, repeating the process, stacking the layers tightly, spraying more pickling liquid on the uppermost layer, and if necessary, pressing a heavy object on the upper layer;
pickling for 4-8 hours at 15 ℃, turning once, pickling for 4-8 hours, taking out of the jar, dispersing, and draining;
step three: flatly placing the pickled dark plums on a stainless steel wire net one by one, pushing the dark plums into a cooking room by a cart, slowly introducing steam, keeping the temperature in the room at 80-100 ℃ for 5-10 minutes, and cooking the dark plums thoroughly;
step four: and pushing the cooked dark plums into a smoking room for smoking. The fumigation can be carried out by mixing bran coat, sawdust, spice powder and the like as fumigation fuel, and heating by electricity or charcoal for slow combustion to produce a large amount of fumigation;
for large smoking rooms, the smoking intensity can be generally determined by a 40 watt electric lamp, and if the distance is 5m, the smoking is not strong; if the smoke is not visible from 1m, the smoke is very dense;
controlling the indoor temperature to be 55-60 ℃, smoking for 4-6 hours, turning over the dark plum for 2-3 times, and changing the positions of the stainless steel wire mesh on the upper part, the lower part, the left part and the right part, so that the smoked plum has obvious smoking flavor;
the sawdust is preferably non-oily and hard wood, and soft wood or coniferous tree such as pine is avoided.
Step five: sending smoked dark plums into a drying room for drying;
controlling the temperature to be 50-80 ℃;
drying at the initial temperature of no more than 55 ℃ for 7-8 hours, turning over for 3-4 times to control the water content of the dark plum below 10%, and cooling;
step six: putting the dried and cooled dark plums on an indoor screen mesh, and drying and smoothening the dark plums in the air at the room temperature of 10 ℃ for 1-2 weeks;
step seven: putting the mature dark plums into an autoclave sterilization composite film bag, wherein the specification is 250g or 500g per bag, the size and color of each bag are required to be consistent, the arrangement is neat, the exhaust vacuum degree is 400 mm Hg, the sterilization formula is that the temperature is 10 minutes to 60 minutes to counter pressure cooling/118 ℃, the counter pressure is 1.2 kg/square meter, and the temperature is cooled to be below 40 ℃;
or loading into tin cans, wherein dry loading can be adopted, or adding spice oil, the spice oil is prepared by the same method as the spice water, hot oil is added when the materials are boiled to be nearly dry, the materials are boiled to be thick, the vacuum degree is more than 400 mm Hg, the sterilization formula is 15 minutes to 70 minutes to counter-pressure cooling/118 ℃, the counter-pressure is 1.2 kg/square meter, the materials are cooled to be below 40 ℃, and then the materials are stored in a warehouse. Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the present invention, and they should be construed as being included in the following claims and description.
Claims (1)
1. A smoked plum smoking process is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: selecting fructus mume with uniform size, removing pedicel, and cleaning;
pouring the dark plums into a container, pouring 1-2% of salt by weight based on the weight of the dark plums, and uniformly turning over;
discharging overflowed water after 2 hours;
pickling for 2 hr, and cleaning salt on the surface of mume fructus with cold boiled water;
step two: preparing a pickling liquid by weight of dark plum: putting 0.05% of anise, 0.05% of hanging peel, 0.03% of pepper, 0.03% of dried orange peel, 0.05% of dry hot pepper, 0.02% of bay leaf and 0.03% of clove into a pot, adding water to submerge, decocting on slow fire for 1 hour, filtering, and controlling the total amount;
adding refined salt 2.5%, white sugar 1%, Gaixianshan liquor 1%, edible vinegar 0.5%, rhizoma Zingiberis recens and herba Alii Fistulosi juice 0.1%, stirring to dissolve, adding L-ascorbic acid 0.2%, mixed phosphate 0.2%, and stirring well;
spreading a thin layer of pickling liquid at the bottom of the container, spreading the treated dark plums in a layer, spraying the pickling liquid, then spreading a layer, repeating the process, stacking the layers tightly, spraying more pickling liquid on the uppermost layer, and if necessary, pressing a heavy object on the upper layer;
pickling for 4-8 hours at 15 ℃, turning once, pickling for 4-8 hours, taking out of the jar, dispersing, and draining;
step three: putting the pickled dark plums on a stainless steel wire net one by one, pushing the dark plums into a cooking room by a cart, slowly introducing steam, keeping the temperature in the room at 80-100 ℃ for 5-10 minutes, and cooking the dark plums thoroughly;
step four: and pushing the cooked dark plums into a smoking room for smoking. The fumigation can be carried out by mixing bran coat, sawdust, spice powder and the like as fumigation fuel, and heating by electricity or charcoal for slow combustion to produce a large amount of fumigation;
for large smoking rooms, the smoking intensity can be generally determined by a 40 watt electric lamp, and if the distance is 5m, the smoking is not strong; if the smoke is not visible from 1m, the smoke is very dense;
controlling the indoor temperature to be 55-60 ℃, smoking for 4-6 hours, turning over the dark plum for 2-3 times, and changing the positions of the stainless steel wire mesh on the upper part, the lower part, the left part and the right part to obtain obvious smoking flavor;
the sawdust is preferably non-oily and hard wood, and soft wood or coniferous tree such as pine is avoided.
Step five: sending smoked dark plums into a drying room for drying;
controlling the temperature to be 50-80 ℃;
drying at the initial temperature of no more than 55 ℃ for 7-8 hours, turning over for 3-4 times to control the water content of the dark plum below 10%, and cooling;
step six: putting the dried and cooled dark plums on an indoor screen mesh, and drying and smoothening the dark plums in the air at the room temperature of 10 ℃ for 1-2 weeks;
step seven: putting the mature dark plums into an autoclave sterilization composite film bag, wherein the specification is 250g or 500g per bag, the size and the color of each bag are required to be consistent, the arrangement is neat, the exhaust vacuum degree is 400 mm Hg, the sterilization formula is that the temperature is 10 minutes to 60 minutes to counter pressure cooling/118 ℃, the counter pressure is 1.2 kg/square meter, and the temperature is cooled to below 40 ℃;
or loading into tin can, dry loading, or adding spice oil, wherein the spice oil is prepared by the same method as the spice water, adding hot oil when the spice oil is nearly dry, concentrating, wherein the vacuum degree is above 400 mm Hg, the sterilization formula comprises 15 minutes-70 minutes-counter pressure cooling/118 ℃, the counter pressure is 1.2 kg/square meter, cooling to below 40 ℃, and storing in a warehouse.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110204072.8A CN112890145A (en) | 2021-02-23 | 2021-02-23 | Smoked plum smoking process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110204072.8A CN112890145A (en) | 2021-02-23 | 2021-02-23 | Smoked plum smoking process |
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| CN112890145A true CN112890145A (en) | 2021-06-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110204072.8A Pending CN112890145A (en) | 2021-02-23 | 2021-02-23 | Smoked plum smoking process |
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|---|---|
| CN (1) | CN112890145A (en) |
Cited By (1)
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| CN115606765A (en) * | 2022-10-12 | 2023-01-17 | 广东省农业科学院蚕业与农产品加工研究所 | Processing method for increasing content of metin in dark plum |
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| CN112205594A (en) * | 2020-09-07 | 2021-01-12 | 长兴云栖舍民宿文化发展有限公司 | Dried dark plum production process |
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| CN112205594A (en) * | 2020-09-07 | 2021-01-12 | 长兴云栖舍民宿文化发展有限公司 | Dried dark plum production process |
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| 唐翔: "腊禾花鲤鱼加工技术", 中国水产, no. 02, pages 75 - 76 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115606765A (en) * | 2022-10-12 | 2023-01-17 | 广东省农业科学院蚕业与农产品加工研究所 | Processing method for increasing content of metin in dark plum |
| CN115606765B (en) * | 2022-10-12 | 2023-06-23 | 广东省农业科学院蚕业与农产品加工研究所 | Processing method for improving content of myricetin in dark plums |
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