CN113397023A - Processing technology of lingfeng passion fruit preserved fruit - Google Patents
Processing technology of lingfeng passion fruit preserved fruit Download PDFInfo
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- CN113397023A CN113397023A CN202110715946.6A CN202110715946A CN113397023A CN 113397023 A CN113397023 A CN 113397023A CN 202110715946 A CN202110715946 A CN 202110715946A CN 113397023 A CN113397023 A CN 113397023A
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Classifications
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- 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
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- 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)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a processing technology of lingfeng passion fruit preserved fruit, which comprises the following steps: the method comprises the following steps: preparing crude processed olive; step two: preparing a multi-flavor spice; step three: preparing a seasoning liquid; step four: cooling the passion fruit soup to below 40 ℃, and then uniformly mixing the passion fruit soup with the seasoning liquid; step five: selecting the rough processed green olives without serious deformity, putrefaction and mildew, washing with clear water to remove salt, placing in a semi-closed container, pouring the mixed solution treated in the step four, and pickling at 20-30 deg.C and semi-closed condition for 24-42 h; step six: and D, fishing out the olives processed in the fifth step, airing the olives in a shade, and packaging to obtain the passion fruit preserved olive. The invention ensures that the deeply processed spiced olive products have enough brittleness and fine and uniform texture, prevents the pulp from being oxidized and achieves the best color, aroma and taste.
Description
Technical Field
The invention relates to the technical field of olive processing, in particular to a processing technology of preserved Lingfeng Passion olives.
Background
Olive, also called Chinese olive, can be eaten fresh when the fruit is green. The olive fruit is rich in calcium and vitamin C, and is beneficial to human. The fruit is long and narrow, the peel is dark green, gray spots exist among the fruits, and the fruit is delicate in meat quality, crisp, sweet and free of astringent taste.
The olive has the following functions: the olive pulp contains abundant nutrients, is beneficial to human health when being eaten fresh, and is particularly helpful for the bone development of children due to more calcium. The fresh fructus Canarii albi has effects of relieving coal gas poisoning, alcoholism and fish and crab poisoning, clearing heat and detoxicating, eliminating phlegm, and resolving food stagnation. In winter and spring, the olive can be eaten frequently to moisten throat, so as to prevent upper respiratory tract infection. Has effects of relieving rigidity of muscles and activating collaterals, and can be used for treating cough due to lung heat and hemoptysis.
The spiced processed olives on the market are mostly rough and soft in texture, sticky to teeth and bitter in taste. The surface of the product is collapsed and uneven, and the color is brownish black and is not beautiful.
Disclosure of Invention
The invention aims to overcome the existing defects and provides a processing technology of lingfeng passion fruit preserved fruit, so that the deeply processed spiced olive product has enough brittleness, fine and uniform texture, prevents pulp from being oxidized, achieves the best color, aroma and taste, and can effectively solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme:
the invention provides a processing technology of lingfeng passion fruit preserved fruit, which comprises the following steps:
the method comprises the following steps: preparing crude processed olive;
step two: preparing a multi-flavor spice;
step three: preparing a seasoning liquid;
step four: cooling the passion fruit soup to below 40 ℃, and then uniformly mixing the passion fruit soup with the seasoning liquid;
step five: selecting the rough processed green olives without serious deformity, putrefaction and mildew, washing with clear water to remove salt, placing in a semi-closed container, pouring the mixed solution treated in the step four, and pickling at 20-30 deg.C and semi-closed condition for 24-42 h;
step six: and D, fishing out the olives processed in the fifth step, airing the olives in a shade, and packaging to obtain the passion fruit preserved olive.
As a preferred embodiment, the step of preparing crude olive comprises:
selecting 100 parts of Minhou green olives, cleaning and airing, 5.0-6.0 parts of crude salt and 2.0-4.0 parts of food color fixative, putting into an olive skin grinding machine, and keeping the stirring speed at 300-500r/min for 10-20 min.
As a preferred embodiment, the step of preparing the crude olive further comprises:
washing olive with clear water for multiple times after peeling, taking soup prepared from 15-25 parts of edible salt, 80.0-100.0 parts of clear water and 5.0-7.0 parts of 45-degree white spirit after washing, keeping the temperature at 20-30 ℃, and soaking for more than 24 hours to obtain crude processed olive.
As a preferred scheme, the step two hundred flavor spice preparation comprises the following steps:
according to the weight portion, 2.0-4.0 portions of anise, 2.0-4.0 portions of fennel, 1.0-1.5 portions of pepper, 4.0-6.0 portions of clove, 1.5-3.5 portions of geranium, 1-1.5 portions of fructus amomi, 1.0-1.5 portions of cinnamon, 1.5-1.8 portions of fructus chebulae immaturus, 2.5-3 portions of dried orange peel, 2.5-3.0 portions of citronella, 1.1-2.2 portions of costus root and 1.0-1.5 portions of tea are mixed, soaked for 2-3 hours by 100 portions of drinking water, stewed at the pressure of 0.1MPa for 120 ℃ for 10 minutes at high temperature, then stewed for 60 minutes by normal pressure and kept in a slightly boiling state of soup, and then separated from slag and liquid to obtain the passion soup and the spice slag for later use.
As a preferable scheme, the preparation of the seasoning liquid in the third step comprises the following steps:
according to the weight portion, 5-10 portions of passion slag are dried in an oven at the temperature of 60-70 ℃, and then ground by an ultrafine grinder and screened by a 200-mesh screen for later use; and then 10-15 parts of edible salt is completely dissolved in drinking water, and the five spice slag powder, 50 parts of water, 0.2-0.5 part of sodium sorbate, 5.0-8.0 parts of 45-degree rice wine, 5.0-10.0 parts of white granulated sugar, 10.0-15.0 parts of fresh lemon and 3.0-5.0 parts of all-flower honey are added and mixed uniformly to obtain the seasoning liquid.
One or more technical schemes provided by the invention at least have the following technical effects or advantages:
the deep-processed spiced olive products have enough brittleness and fine and uniform texture, the pulp is prevented from being oxidized, and the color, the aroma and the taste are optimal.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
In order to better understand the technical solutions, the technical solutions will be described in detail with reference to the description and the specific embodiments.
Example 1:
a processing technology of lingfeng passion fruit preserved fruit comprises the following steps:
firstly, preparing crude processed olive: selecting 100 parts of Minhou green olives, cleaning and airing, putting 5.0 parts of crude salt and 2.0 parts of food color fixative into an olive skin grinding machine, and keeping the stirring speed at 300r/min for 10 min. Washing the olive with clear water for multiple times after the skin is ground, taking 15 parts of edible salt after washing, keeping the temperature of a soup prepared from 80.0 parts of clear water and 5.0 parts of 45-degree white spirit at 20 ℃, and soaking for more than 24 hours to obtain crude processed olive; ② preparing the multi-flavor spice: mixing 2.0 parts of star anise, 2.0 parts of fennel, 1.0 part of pepper, 4.0 parts of clove, 1.5 parts of bay leaf, 1 part of fructus amomi, 1.0 part of cinnamon, 1.5 parts of autumn fruit, 2.5 parts of dried orange peel, 2.5 parts of citronella, 1.1 parts of elecampane and 1.0 part of tea according to parts by weight, soaking the mixture for 2 hours by 100 parts of drinking water, boiling the mixture at the pressure of 0.1MPa and the temperature of 120 ℃ for 10 minutes, stewing the mixture for 60 minutes in a normal pressure boiling state, and then separating residues and liquids to obtain a passion fruit soup and a spice residue for later use; preparing seasoning liquid: according to the weight parts, drying 5 parts of passion slag in an oven at 60 ℃, and then crushing the passion slag by using an ultrafine crusher and screening the crushed passion slag by using a 200-mesh screen for later use; then, completely dissolving 10 parts of edible salt by using drinking water, adding five-spice-residue powder, 50 parts of water, 0.2 part of sodium sorbate, 5.0 parts of 45-degree rice wine, 5.0 parts of white granulated sugar, 10.0 parts of fresh lemon and 3.0 parts of all-flower honey, and uniformly mixing to obtain a seasoning liquid; fourthly, after the passion fruit soup is cooled to below 40 ℃, uniformly mixing the passion fruit soup with the seasoning liquid; fifthly, selecting rough-processed green olives without serious deformity, corruption and mildew as raw materials, washing the rough-processed green olives with clear water to remove salt, placing the raw materials in a semi-closed container, pouring the mixed solution treated in the step IV into the container, and keeping the temperature at 20 ℃ and the semi-closed condition for pickling for 24 hours; sixthly, fishing out the processed olives in the fifth step, airing the olives in the shade and packaging the olives to obtain the passion fruit preserved fruit.
Example 2:
a processing technology of lingfeng passion fruit preserved fruit comprises the following steps:
firstly, preparing processed olive: selecting 100 parts of Minhou green olives, cleaning and airing, putting 5.1 parts of crude salt and 2.1 parts of food color fixative into an olive skin grinding machine, and keeping the stirring speed at 400r/min for 11 min. Washing olive with clear water for multiple times after peeling, taking soup prepared from 16 parts of edible salt, 90.0 parts of clear water and 5.1 parts of 45-degree white spirit after washing, keeping the temperature at 2030 ℃, and soaking for more than 24 hours to obtain crude processed olive; ② preparing the multi-flavor spice: mixing 2.1 parts of star anise, 2.1 parts of fennel, 1.1 parts of pepper, 4.1 parts of clove, 1.6 parts of bay leaf, 1.6 parts of fructus amomi, 1.1 parts of cinnamon, 1.6 parts of autumn fruit, 2.6 parts of dried orange peel, 2.6 parts of citronella, 1.2 parts of elecampane and 1.1 parts of tea according to parts by weight, soaking the mixture for 2 hours by 100 parts of drinking water, boiling the mixture at the pressure of 0.1MPa and the temperature of 120 ℃ for 10 minutes, stewing the mixture for 60 minutes in a slightly boiling state of the mixture at normal pressure, and then separating residues and liquids to obtain a passion fruit soup and spice residues for later use; preparing seasoning liquid: according to the weight portion, 5.1 portions of passion slag are dried in an oven at the temperature of 60-70 ℃, and then are crushed by an ultrafine crusher and are screened by a 200-mesh screen for later use; then, 11 parts of edible salt is completely dissolved in drinking water, and the five spice slag powder, 50 parts of water, 0.3 part of sodium sorbate, 5.1 parts of 45-degree rice wine, 5.1 parts of white granulated sugar, 10.1 parts of fresh lemon and 3.1 parts of all-flower honey are added and uniformly mixed to obtain a seasoning liquid; fourthly, after the passion fruit soup is cooled to below 40 ℃, uniformly mixing the passion fruit soup with the seasoning liquid; fifthly, selecting rough-processed green olives without serious deformity, corruption and mildew as raw materials, washing the rough-processed green olives with clear water to remove salt, placing the raw materials in a semi-closed container, pouring the mixed solution treated in the step IV into the container, and keeping the temperature at 21 ℃ and the semi-closed condition for pickling for 25 hours; sixthly, fishing out the processed olives in the fifth step, airing the olives in the shade and packaging the olives to obtain the passion fruit preserved fruit.
Example 3:
a processing technology of lingfeng passion fruit preserved fruit comprises the following steps:
firstly, preparing processed olive: selecting 100 parts of Minhou green olives, cleaning and airing, putting 5.3 parts of crude salt and 2.3 parts of food color fixative into an olive skin grinding machine, and keeping the stirring speed at 350r/min for 13 min. Washing the olive with clear water for multiple times after the skin is ground, taking soup prepared by 21 parts of edible salt, 83.0 parts of clear water and 5.3 parts of 45-degree white spirit after washing, keeping the temperature at 23 ℃, and soaking for more than 24 hours to obtain crude processed olive; ② preparing the multi-flavor spice: mixing 2.3 parts of star anise, 2.3 parts of fennel, 1.3 parts of pepper, 4.5 parts of clove, 1.9 parts of bay leaf, 1.3 parts of fructus amomi, 1.3 parts of cinnamon, 1.7 parts of autumn fruit, 2.8 parts of dried orange peel, 2.8 parts of citronella, 1.5 parts of elecampane and 1.3 parts of tea according to parts by weight, soaking the mixture for 2 hours by 100 parts of drinking water, boiling the mixture at the pressure of 0.1MPa and the temperature of 120 ℃ for 10 minutes, stewing the mixture for 60 minutes in a boiling state of the decoction at normal pressure, and then separating residues and liquids to obtain a passion fruit decoction and spice residues for later use; preparing seasoning liquid: according to the weight portion, 5.3 portions of passion slag are dried in an oven at 65 ℃ and then ground by an ultrafine grinder and then screened by a 200-mesh screen for later use; then, completely dissolving 13 parts of edible salt by using drinking water, adding five-spice-residue powder, 50 parts of water, 0.3 part of sodium sorbate, 7.0 parts of 45-degree rice wine, 7.0 parts of white granulated sugar, 13.0 parts of fresh lemon and 3.3 parts of all-flower honey, and uniformly mixing to obtain a seasoning liquid; fourthly, after the passion fruit soup is cooled to below 40 ℃, uniformly mixing the passion fruit soup with the seasoning liquid; fifthly, selecting rough-processed green olives without serious deformity, corruption and mildew as raw materials, washing the rough-processed green olives with clear water to remove salt, placing the raw materials in a semi-closed container, pouring the mixed solution treated in the step IV into the container, and keeping the temperature at 26 ℃ and the semi-closed condition for pickling for 28 hours; sixthly, fishing out the processed olives in the fifth step, airing the olives in the shade and packaging the olives to obtain the passion fruit preserved fruit.
Example 4:
a processing technology of lingfeng passion fruit preserved fruit comprises the following steps:
firstly, preparing processed olive: selecting 100 parts of Minhou green olives, cleaning and airing, putting 5.5 parts of crude salt and 3.0 parts of food color fixative into an olive skin grinding machine, and keeping the stirring speed at 400r/min for 13 min. Washing the olive with clear water for multiple times after the skin is ground, taking soup prepared from 18 parts of edible salt, 89.0 parts of clear water and 5.8 parts of 45-degree white spirit after washing, keeping the temperature at 23 ℃, and soaking for more than 24 hours to obtain crude processed olive; ② preparing the multi-flavor spice: mixing 3.6 parts of star anise, 2.9 parts of fennel, 1.3 parts of pepper, 4.8 parts of clove, 2.5 parts of bay leaf, 1.3 parts of fructus amomi, 1.3 parts of cinnamon, 1.7 parts of autumn fruit, 2.7 parts of dried orange peel, 2.6 parts of citronella, 2.0 parts of elecampane and 1.2 parts of tea according to parts by weight, soaking the mixture for 2 hours by 100 parts of drinking water, boiling the mixture at the pressure of 0.1MPa and the temperature of 120 ℃ for 10 minutes, stewing the mixture for 60 minutes in a boiling state of the decoction at normal pressure, and then separating residues and liquids to obtain a passion fruit decoction and spice residues for later use; preparing seasoning liquid: according to the weight parts, 8 parts of passion slag are dried in an oven at 65 ℃ and then crushed by an ultrafine crusher and screened by a 200-mesh screen for later use; then, completely dissolving 13 parts of edible salt by using drinking water, adding five spice slag powder, 50 parts of water, 0.3 part of sodium sorbate, 6.5 parts of 45-degree rice wine, 7.0 parts of white granulated sugar, 12.0 parts of fresh lemon and 4.3 parts of all-flower honey, and uniformly mixing to obtain a seasoning liquid; fourthly, after the passion fruit soup is cooled to below 40 ℃, uniformly mixing the passion fruit soup with the seasoning liquid; fifthly, selecting rough-processed green olives without serious deformity, corruption and mildew as raw materials after washing with clear water to remove salt, placing the raw materials in a semi-closed container, pouring the mixed solution treated in the step IV, and preserving for 35 hours at the temperature of 23 ℃ and under the semi-closed condition; sixthly, fishing out the processed olives in the fifth step, airing the olives in the shade and packaging the olives to obtain the passion fruit preserved fruit.
Example 5:
a processing technology of lingfeng passion fruit preserved fruit comprises the following steps:
firstly, preparing processed olive: selecting 100 parts of Minhou green olives, cleaning and airing, putting 5.8 parts of crude salt and 3.6 parts of food color fixative into an olive skin grinding machine, and keeping the stirring speed at 400r/min for 15 min. Washing olive with clear water for multiple times after peeling, taking soup prepared from 18 parts of edible salt, 85.0 parts of clear water and 6.5 parts of 45-degree white spirit after washing, keeping the temperature at 20 ℃, and soaking for more than 24 hours to obtain crude processed olive; ② preparing the multi-flavor spice: mixing 3.4 parts of star anise, 3.3 parts of fennel, 1.3 parts of pepper, 5.0 parts of clove, 2.5 parts of bay leaf, 1.3 parts of fructus amomi, 1.4 parts of cinnamon, 1.7 parts of autumn fruit, 2.8 parts of dried orange peel, 2.7 parts of citronella, 2.0 parts of elecampane and 1.4 parts of tea according to parts by weight, soaking the mixture for 2 hours by 100 parts of drinking water, boiling the mixture at the pressure of 0.1MPa and the temperature of 120 ℃ for 10 minutes, stewing the mixture for 60 minutes in a boiling state of the decoction at normal pressure, and then separating residues and liquids to obtain a passion fruit decoction and spice residues for later use; preparing seasoning liquid: according to the weight parts, 8 parts of passion slag are dried in an oven at 65 ℃ and then crushed by an ultrafine crusher and screened by a 200-mesh screen for later use; then, completely dissolving 13 parts of edible salt by using drinking water, adding five spice slag powder, 50 parts of water, 0.3 part of sodium sorbate, 6.5 parts of 45-degree rice wine, 8.5 parts of white granulated sugar, 14.5 parts of fresh lemon and 4.2 parts of all-flower honey, and uniformly mixing to obtain a seasoning liquid; fourthly, after the passion fruit soup is cooled to below 40 ℃, uniformly mixing the passion fruit soup with the seasoning liquid; fifthly, selecting rough-processed green olives without serious deformity, corruption and mildew as raw materials after washing with clear water to remove salt, placing the raw materials in a semi-closed container, pouring the mixed solution treated in the step IV, and preserving for 40 hours at the temperature of 25 ℃ and under the semi-closed condition; sixthly, fishing out the processed olives in the fifth step, airing the olives in the shade and packaging the olives to obtain the passion fruit preserved fruit.
Example 6:
a processing technology of lingfeng passion fruit preserved fruit comprises the following steps:
firstly, preparing processed olive: selecting 100 parts of Minhou green olives, cleaning and airing, 5.8 parts of crude salt and 3.7 parts of food color fixative, putting the Minhou green olives into an olive skin grinding machine, stirring at the rotating speed of 400 r/in for 18min, washing the olives for multiple times by using clean water after skin grinding, taking 23 parts of edible salt after washing, keeping the temperature of a soup prepared by 90.0 parts of clean water and 6.7 parts of 45-degree white spirit at 26 ℃, and soaking for more than 24 hours to obtain crude processed olives; ② preparing the multi-flavor spice: mixing 3.0 parts of star anise, 3.0 parts of fennel, 1.4 parts of pepper, 5.0 parts of clove, 3.2 parts of bay leaf, 1.4 parts of fructus amomi, 1.4 parts of cinnamon, 1.7 parts of autumn fruit, 2.9 parts of dried orange peel, 2.8 parts of citronella, 2.0 parts of elecampane and 1.3 parts of tea according to parts by weight, soaking the mixture for 2.5 hours by 100 parts of drinking water, boiling the mixture at the pressure of 0.1MPa for 120 ℃ for 10 minutes at high temperature, keeping the slightly boiling state of the soup at normal pressure, stewing the mixture for 60 minutes, and separating residues and liquid to obtain passion fruit soup and spice residues for later use; preparing seasoning liquid: according to the weight parts, drying 8 parts of passion slag in an oven at 66 ℃, and then crushing the passion slag by using an ultrafine crusher and screening the crushed passion slag by using a 200-mesh screen for later use; then, completely dissolving 14 parts of edible salt by using drinking water, adding five-spice-residue powder, 50 parts of water, 0.4 part of sodium sorbate, 7.0 parts of 45-degree rice wine, 8.0 parts of white granulated sugar, 13.0 parts of fresh lemon and 4.5 parts of all-flower honey, and uniformly mixing to obtain a seasoning liquid; fourthly, after the passion fruit soup is cooled to below 40 ℃, uniformly mixing the passion fruit soup with the seasoning liquid; fifthly, selecting rough-processed green olives without serious deformity, corruption and mildew as raw materials, washing the rough-processed green olives with clear water to remove salt, placing the raw materials in a semi-closed container, pouring the mixed solution treated in the step IV into the container, and keeping the temperature at 28 ℃ and the semi-closed condition for pickling for 40 hours; sixthly, fishing out the processed olives in the fifth step, airing the olives in the shade and packaging the olives to obtain the passion fruit preserved fruit.
Example 7:
a processing technology of lingfeng passion fruit preserved fruit comprises the following steps:
firstly, preparing crude processed olive: selecting 100 parts of Minhou green olives, cleaning and airing, 6.0 parts of crude salt and 4.0 parts of food color fixative, putting the Minhou green olives into an olive skin grinding machine, stirring at the rotating speed of 500r/min for 20min, washing the olives for multiple times by using clean water after skin grinding, taking 25 parts of edible salt after washing, keeping the temperature of a soup prepared by 100.0 parts of clean water and 7.0 parts of 45-degree white spirit at 30 ℃, and soaking for more than 24h to obtain crude processed olives; ② preparing the multi-flavor spice: mixing 4.0 parts of star anise, 4.0 parts of fennel, 1.5 parts of pepper, 6.0 parts of clove, 3.5 parts of bay leaf, 1.5 parts of fructus amomi, 1.5 parts of cinnamon, 1.8 parts of autumn fruit, 3 parts of dried orange peel, 3.0 parts of citronella, 2.2 parts of elecampane and 1.5 parts of tea according to parts by weight, soaking the mixture for 3 hours by 100 parts of drinking water, boiling the mixture at the pressure of 0.1MPa and the temperature of 120 ℃ for 10 minutes, stewing the mixture for 60 minutes in a normal pressure boiling state, and then separating residues and liquids to obtain a passion fruit soup and spice residues for later use; preparing seasoning liquid: according to the weight portion, 10 portions of passion slag are dried in an oven at 70 ℃, and then ground by an ultrafine grinder and screened by a 200-mesh screen for later use; then, completely dissolving 15 parts of edible salt by using drinking water, adding five-spice-residue powder, 50 parts of water, 0.5 part of sodium sorbate, 8.0 part of 45-degree rice wine, 10.0 parts of white granulated sugar, 15.0 parts of fresh lemon and 3.0-5.0 parts of all-flower honey, and uniformly mixing to obtain a seasoning liquid; fourthly, after the passion fruit soup is cooled to below 40 ℃, uniformly mixing the passion fruit soup with the seasoning liquid; fifthly, selecting rough-processed green olives without serious deformity, corruption and mildew as raw materials after washing with clear water to remove salt, placing the raw materials in a semi-closed container, pouring the mixed solution treated in the step IV, and preserving for 42 hours at the temperature of 30 ℃ and under the semi-closed condition; sixthly, fishing out the processed olives in the fifth step, airing the olives in the shade and packaging the olives to obtain the passion fruit preserved fruit.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (5)
1. A processing technology of preserved Lingfeng Baixiang olive fruits is characterized in that: the method comprises the following steps:
the method comprises the following steps: preparing crude processed olive;
step two: preparing a multi-flavor spice;
step three: preparing a seasoning liquid;
step four: cooling the passion fruit soup to below 40 ℃, and then uniformly mixing the passion fruit soup with the seasoning liquid;
step five: selecting the rough processed green olives without serious deformity, putrefaction and mildew, washing with clear water to remove salt, placing in a semi-closed container, pouring the mixed solution treated in the step four, and pickling at 20-30 deg.C and semi-closed condition for 24-42 h;
step six: and D, fishing out the olives processed in the fifth step, airing the olives in a shade, and packaging to obtain the passion fruit preserved olive.
2. The processing technology of the lingfeng passion fruit preserved fruit according to claim 1, characterized by comprising the following steps: the first step of rough processing olive comprises the following steps:
selecting 100 parts of Minhou green olives, cleaning and airing, 5.0-6.0 parts of crude salt and 2.0-4.0 parts of food color fixative, putting into an olive skin grinding machine, and keeping the stirring speed at 300-500r/min for 10-20 min.
3. The processing technology of the lingfeng passion fruit preserved fruit according to claim 2, characterized by comprising the following steps: the first step of rough processing olive further comprises the following steps:
washing olive with clear water for multiple times after peeling, taking soup prepared from 15-25 parts of edible salt, 80.0-100.0 parts of clear water and 5.0-7.0 parts of 45-degree white spirit after washing, keeping the temperature at 20-30 ℃, and soaking for more than 24 hours to obtain crude processed olive.
4. The processing technology of the lingfeng passion fruit preserved fruit according to claim 3, characterized by comprising the following steps: the preparation of the second hundred-flavor spice comprises the following steps:
according to the weight portion, 2.0-4.0 portions of anise, 2.0-4.0 portions of fennel, 1.0-1.5 portions of pepper, 4.0-6.0 portions of clove, 1.5-3.5 portions of geranium, 1-1.5 portions of fructus amomi, 1.0-1.5 portions of cinnamon, 1.5-1.8 portions of fructus chebulae immaturus, 2.5-3 portions of dried orange peel, 2.5-3.0 portions of citronella, 1.1-2.2 portions of costus root and 1.0-1.5 portions of tea are mixed, soaked for 2-3 hours by 100 portions of drinking water, stewed at the pressure of 0.1MPa for 120 ℃ for 10 minutes at high temperature, then stewed for 60 minutes by normal pressure and kept in a slightly boiling state of soup, and then separated from slag and liquid to obtain the passion soup and the spice slag for later use.
5. The processing technology of the lingfeng passion fruit preserved fruit according to claim 3, characterized by comprising the following steps: the preparation of the seasoning liquid in the third step comprises the following steps:
according to the weight portion, 5-10 portions of passion slag are dried in an oven at the temperature of 60-70 ℃, and then ground by an ultrafine grinder and screened by a 200-mesh screen for later use; and then 10-15 parts of edible salt is completely dissolved in drinking water, and the five spice slag powder, 50 parts of water, 0.2-0.5 part of sodium sorbate, 5.0-8.0 parts of 45-degree rice wine, 5.0-10.0 parts of white granulated sugar, 10.0-15.0 parts of fresh lemon and 3.0-5.0 parts of all-flower honey are added and mixed uniformly to obtain the seasoning liquid.
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| CN108991215A (en) * | 2018-07-11 | 2018-12-14 | 广东泓睿科技有限公司 | A kind of Yunnan olive preserved fruit and preparation method thereof |
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| CN104082690A (en) * | 2014-06-20 | 2014-10-08 | 陶峰 | Preparation method for olive juice powder |
| CN104206629A (en) * | 2014-08-25 | 2014-12-17 | 胡本奎 | Production method for sweet-scented osmanthus olive |
| CN104222465A (en) * | 2014-08-27 | 2014-12-24 | 谈茁 | Manufacturing method of flavored olive |
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