CN114098062A - Processing method of Yanjin medlar - Google Patents
Processing method of Yanjin medlar Download PDFInfo
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- CN114098062A CN114098062A CN202111514640.0A CN202111514640A CN114098062A CN 114098062 A CN114098062 A CN 114098062A CN 202111514640 A CN202111514640 A CN 202111514640A CN 114098062 A CN114098062 A CN 114098062A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- 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
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
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Abstract
The invention belongs to the field of food processing, and particularly discloses a processing method of salted medlar, which comprises the following steps: a: material selection and cleaning, B: drying and C: pickling and D: sieving and E: drying and F: packaging; the A: the material selecting and cleaning comprises the following steps: fresh medlar is used as a raw material, does not contain toxic and harmful components, has the sensory shape and physical and chemical characteristics of the color, taste, body state and the like, and microorganisms cannot exceed the standard, leaves, sepals, fruit branches, worms, rotten fruits and earth stones are picked out from the fresh medlar raw material, varieties with bright skin color, uniform particle size, sweet taste and much juice are selected, rotten and immature unqualified fruits are removed, then the fresh medlar raw material is filled into a basket, and the fresh medlar raw material is washed for 3-5 times by flowing water to remove impurities; the processing method has low requirements on raw materials, short processing time, bright color of the finished product pulp and difficult color change after long-term storage.
Description
Technical Field
The invention belongs to the field of food processing, and particularly discloses a processing method of salted medlar.
Background
The fructus Lycii is dried mature fruit of Lycium barbarum L. The Chinese wolfberry contains Chinese wolfberry polysaccharide, betaine, carotenoid ester, vitamin C, K, Na, Ca, Mg, Cu, Fe, Mn, Zn, P and other components, and in addition, zeaxanthin dipalmitate, cyclopeptide, lycin A-D, cerebroside and other components are obtained from Chinese wolfberry. Each 100g of medlar contains 12.0g of protein, 0.3g of fat, 12.6g of dietary fiber, 46.3g of carbohydrate, 107mg of carotene, 10.2mg of vitamin B, 20.3mg of vitamin B, 4.5mg of nicotinic acid, 3mg of vitamin C, 673mg of potassium, 105.2mg of sodium, 37mg of calcium, 41mg of magnesium, 6.5mg of iron, 0.79mg of manganese, 1.5mg of zinc, 0.56mg of copper, 224mg of phosphorus and 1.67ug of selenium, and contains 22 amino acids.
The medlar is not only food, but also medicine, and is an ideal good health product. The traditional medicine considers that the medlar has the efficacies of nourishing liver and kidney, replenishing vital essence and improving eyesight and the like, is a better nourishing medicine, and the modern medicine considers that the medlar has the medical health care functions of resisting tumor, resisting aging, reducing blood sugar, reducing blood fat, resisting fatigue, regulating immunity and the like.
In the comprehensive development and utilization of medlar resources, products which take medlar as a raw material or an auxiliary material mainly comprise the medlar; the medlar juice, medlar wine, medlar lactic acid fermentation beverage, medlar oil, medlar nectar, jam, solid beverage and medlar sandwich soft sweets. Related domestic and foreign patents mainly relate to medlar and rhizoma polygonati beverage, medlar juice powder, medlar milk tea, medlar fine powder, medlar fresh juice, medlar fermented wine, longan medlar beverage, series beverages made of matsutake mushroom and medlar extract, medlar and snow lotus oral liquid, tuckahoe medlar oral liquid beverage bag tea, medlar wine, medlar broadleaf holly leaf, medlar and hawthorn beverage, medlar lactic acid fermented beverage, medlar cola beverage, American ginseng medlar beverage, medlar health ice black tea or green tea, honey medlar vinegar, medlar white spirit, medlar polysaccharide, ganoderma medlar health beverage, acanthopanax and medlar carbonated beverage, medlar fruit vinegar and the like which are prepared by utilizing the residue of medlar wine.
Disclosure of Invention
Aiming at the defects, the invention discloses a processing method of salted medlar, which has low requirements on raw materials, short processing time, bright color of finished product pulp and difficult color change after long-term storage.
The technical scheme of the invention is as follows:
the processing method of Yanjin wolfberry comprises the following steps: a: material selection and cleaning, B: drying and C: pickling and D: sieving and E: drying and F: packaging;
the A: the material selecting and cleaning comprises the following steps: fresh medlar is used as a raw material, does not contain toxic and harmful components, has the sensory shape and physical and chemical characteristics of the color, taste, posture and the like, and microorganisms cannot exceed the standard, leaves, sepals, fruit branches, worms, rotten fruits and earth stones are picked out from the fresh medlar raw material, varieties with bright skin color, uniform particle size, sweet taste and much juice are selected, rotten and immature unqualified fruits are removed, then the fresh medlar raw material is filled into a basket, and the fresh medlar raw material is washed for 3-5 times by flowing water to remove impurities.
Further, in the processing method of salijin wolfberry, the drying step B includes: putting the cleaned wolfberry fruits into a forced air drying oven, drying for 8-10h at 60-70 ℃, and drying until the water content is 20% -30%, thereby obtaining semi-dried fruits.
Further, in the processing method of salijin wolfberry, the step C: the pickling comprises the following steps: adding a mixture of white sugar and salt into the semi-dried fruits according to the weight ratio of 1: 1-3, wherein the ratio of the sugar to the salt is 1: 3-5, after being uniformly mixed, the mixture is stored for 1-2 days in a sealing way, and is turned over once every 8 hours of cadmium during the storage period, so that the mixture is uniformly mixed.
Further, in the processing method of salijin wolfberry, the step D: the sieving comprises the following steps: taking out the pickled fructus Lycii, sieving with 40-80 mesh sieve, and sieving to remove excessive adjuvants.
Further, in the processing method of salijin wolfberry, the step E: the drying comprises the following steps: spreading the sieved fructus Lycii in a plate, and drying in a forced air drying oven for 8-12 hr to control the water content to 13% -15%.
Further, in the processing method of salijin wolfberry, the ratio of F: the packaging comprises vacuum packaging the dried fructus Lycii.
Further, the processing method of the Yanjin wolfberry comprises the following steps:
a: the material selecting and cleaning comprises the following steps: fresh medlar is used as a raw material, does not contain toxic and harmful components, has the sensory shape and physical and chemical characteristics of the color, taste, body state and the like, and microorganisms cannot exceed the standard, leaves, sepals, fruit branches, worms, rotten fruits and earth stones are picked out from the fresh medlar raw material, varieties with bright skin color, uniform particle size, sweet taste and much juice are selected, rotten and immature unqualified fruits are removed, then the fresh medlar raw material is filled into a basket, and the fresh medlar raw material is washed for 3-5 times by flowing water to remove impurities;
b, drying comprises the following steps: putting the cleaned wolfberry fruits into a forced air drying oven, drying for 8-10h at 60-70 ℃, and drying until the water content is 20% -30%, so as to obtain semi-dried fruits;
c: the pickling comprises the following steps: adding a mixture of white sugar and salt into the semi-dried fruits according to the weight ratio of 1: 1-3, wherein the ratio of the sugar to the salt is 1: 3-5, after uniformly mixing, hermetically storing for 1-2 days, and turning over once every 8h of cadmium during the storage period to uniformly mix;
d: the sieving comprises the following steps: taking out the pickled fructus Lycii, sieving with 40-80 mesh sieve, and sieving to remove excessive adjuvants;
e: the drying comprises the following steps: spreading the sieved fructus Lycii in a plate, and drying in a forced air drying oven for 8-12 hr to control the water content to 13% -15%;
f: the packaging comprises the step of carrying out vacuum packaging on the dried medlar, wherein the product yield is 31-40%.
Further, the processing method of the Yanjin wolfberry comprises the following steps:
a: the material selecting and cleaning comprises the following steps: fresh medlar is used as a raw material, does not contain toxic and harmful components, has the sensory shape and physical and chemical characteristics of the color, taste, body state and the like, and microorganisms cannot exceed the standard, leaves, sepals, fruit branches, worms, rotten fruits and earth stones are picked out from the fresh medlar raw material, varieties with bright skin color, uniform particle size, sweet taste and much juice are selected, rotten and immature unqualified fruits are removed, then the fresh medlar raw material is filled into a basket, and the fresh medlar raw material is washed for 4 times by flowing water to remove impurities;
b, drying comprises the following steps: putting the cleaned wolfberry fruits into a forced air drying oven, drying for 9 hours at 65 ℃, and drying until the water content is 25% to obtain half-dried fruits;
c: the pickling comprises the following steps: adding a mixture of white sugar and salt into the semi-dried fruits according to the weight ratio of 1:2, wherein the ratio of the sugar to the salt is 1: 4, after being uniformly mixed, the mixture is stored for 1.5 days in a sealing way, and is turned over once every 8 hours during the storage period, so that the mixture is uniformly mixed;
d: the sieving comprises the following steps: taking out the pickled medlar, sieving by a 60-mesh sieve, and sieving to remove redundant auxiliary materials;
e: the drying comprises the following steps: spreading the sieved dried fructus Lycii in a plate, and drying in a forced air drying oven for 10 hr to control the water content to 14%;
f: the packaging comprises vacuum packaging of the dried medlar, and the product yield is 35%.
Further, the salted medlar is prepared by the processing method of the salted medlar.
Furthermore, the salted Chinese wolfberry obtained by the processing method of the salted Chinese wolfberry is orange-red dry fruit as a whole, the exocarp of the salted Chinese wolfberry is flexible and crimple, a small amount of white mixed auxiliary material crystal is covered, the flesh is soft and moist, the sour and sweet flavor of the Chinese wolfberry is unique, the taste is slightly salty, and the water content is 13-15%. Preferably, the water content is 14%.
According to the technical scheme, the processing method of the Yanjin wolfberry fruit disclosed by the invention has the following beneficial effects:
1, the whole body of the salijin medlar prepared by the invention is orange red dry fruit; its epicarp is flexible and shriveled, covered with a small amount of white mixed auxiliary material crystal, and its pulp is soft and moist, and has the unique sour and sweet flavour of lycium berry, and has slightly salty taste. According to the theory of traditional Chinese medicine, the salty taste enters kidney channel, and the effects of nourishing liver and kidney, replenishing vital essence and improving eyesight of the medlar can be enhanced.
2. The product is prepared from fresh fructus Lycii as raw material, and during storage period of conventional fructus Lycii, due to browning reaction of polysaccharide, etc., the color of fructus Lycii gradually becomes dark, and after Salin preparation method, the color of fructus Lycii is bright orange red, and is not prone to discoloration after long-term storage.
3. The washing method adopts flowing water for leaching, which is beneficial to preventing the fruit from being damaged.
4. Compared with the conventional drying mode, the drying equipment in the method adopts a blast drying mode, the method is not influenced by weather, the drying time is shorter, and the effect of dehydration can be ensured in the shortest time.
5. In the method, the added auxiliary materials are a mixture of white sugar and salt (the ratio of the sugar to the salt is 1: 3-5), the addition amount of the mixed auxiliary materials is 1-3 times of that of the semi-dry fruits, and the mixed auxiliary materials are turned over once every 8 hours during the pickling process, so that the uniform mixing during the pickling process can be effectively ensured, and the optimal pickling effect is achieved.
6. In the sieving step, the adopted sieve mesh number is 40-80 meshes, so that excessive auxiliary materials can be sieved, and the sieved medlar is orange red; the peel and peel of the peel are flexible and crimple, and a small amount of white mixed auxiliary material crystals are covered on the peel and peel, so that the pulp and the flesh are soft and moist. The rest of the sieved mixed auxiliary materials can be recycled to the next continuous batch for use.
7. The packaging process adopts vacuum packaging, effectively isolates air, avoids browning reaction of the medlar to the maximum extent, and has more beautiful appearance.
Drawings
FIG. 1 is a process flow diagram of the present invention;
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The reagents or instruments used in the examples of the present invention are not indicated by manufacturers, and are all conventional reagent products commercially available.
Example 1
The processing method of salted medlar as shown in figure 1 comprises the following steps:
a: the material selecting and cleaning comprises the following steps: fresh medlar is used as a raw material, does not contain toxic and harmful components, has the sensory shape and physical and chemical characteristics of the color, taste, body state and the like, and microorganisms cannot exceed the standard, leaves, sepals, fruit branches, worms, rotten fruits and earth stones are picked out from the fresh medlar raw material, varieties with bright skin color, uniform particle size, sweet taste and much juice are selected, rotten and immature unqualified fruits are removed, then the fresh medlar raw material is filled into a basket, and the fresh medlar raw material is washed for 3 times by flowing water to remove impurities;
b, drying comprises the following steps: putting the cleaned wolfberry fruits into a forced air drying oven, drying for 8 hours at 60 ℃, and drying until the water content is 20% to obtain half-dried fruits;
c: the pickling comprises the following steps: adding a mixture of white sugar and salt into the semi-dried fruits according to the weight ratio of 1:1, wherein the ratio of the sugar to the salt is 1:3, after being uniformly mixed, the mixture is stored for 1 day in a sealing way, and is turned over once every 8 hours during the storage period, so that the mixture is uniformly mixed;
d: the sieving comprises the following steps: taking out the pickled medlar, sieving by a 40-mesh sieve, and sieving to remove redundant auxiliary materials;
e: the drying comprises the following steps: spreading the sieved dried fructus Lycii in a plate, and drying in a forced air drying oven for 8 hr to control the water content to 13%;
f: the packaging comprises vacuum packaging of the dried medlar, and the product yield is 31%.
Example 2
The processing method of salted medlar as shown in figure 1 comprises the following steps:
a: the material selecting and cleaning comprises the following steps: fresh medlar is used as a raw material, does not contain toxic and harmful components, has the sensory shape and physical and chemical characteristics of the color, taste, body state and the like, and microorganisms cannot exceed the standard, leaves, sepals, fruit branches, worms, rotten fruits and earth stones are picked out from the fresh medlar raw material, varieties with bright skin color, uniform particle size, sweet taste and much juice are selected, rotten and immature unqualified fruits are removed, then the fresh medlar raw material is filled into a basket, and the fresh medlar raw material is washed for 4 times by flowing water to remove impurities;
b, drying comprises the following steps: putting the cleaned wolfberry fruits into a forced air drying oven, drying for 9 hours at 65 ℃, and drying until the water content is 25% to obtain half-dried fruits;
c: the pickling comprises the following steps: adding a mixture of white sugar and salt into the semi-dried fruits according to the weight ratio of 1:2, wherein the ratio of the sugar to the salt is 1: 4, after being uniformly mixed, the mixture is stored for 1.5 days in a sealing way, and is turned over once every 8 hours during the storage period, so that the mixture is uniformly mixed;
d: the sieving comprises the following steps: taking out the pickled medlar, sieving by a 60-mesh sieve, and sieving to remove redundant auxiliary materials;
e: the drying comprises the following steps: spreading the sieved dried fructus Lycii in a plate, and drying in a forced air drying oven for 10 hr to control the water content to 14%;
f: the packaging comprises vacuum packaging of the dried medlar, and the product yield is 35%.
Example 3
The processing method of salted medlar as shown in figure 1 comprises the following steps:
a: the material selecting and cleaning comprises the following steps: fresh medlar is used as a raw material, does not contain toxic and harmful components, has the sensory shape and physical and chemical characteristics of the color, taste, body state and the like, and microorganisms cannot exceed the standard, leaves, sepals, fruit branches, worms, rotten fruits and earth stones are picked out from the fresh medlar raw material, varieties with bright skin color, uniform particle size, sweet taste and much juice are selected, rotten and immature unqualified fruits are removed, then the fresh medlar raw material is filled into a basket, and the fresh medlar raw material is washed for 5 times by flowing water to remove impurities;
b, drying comprises the following steps: putting the cleaned wolfberry fruits into a forced air drying oven, drying for 10 hours at 70 ℃ until the water content is 30% to obtain half-dried fruits;
c: the pickling comprises the following steps: adding a mixture of white sugar and salt into the semi-dried fruits according to the weight ratio of 1:3, wherein the ratio of the sugar to the salt is 1: 5, after being uniformly mixed, the mixture is stored for 2 days in a sealing way, and is turned over once every 8 hours during the storage period, so that the mixture is uniformly mixed;
d: the sieving comprises the following steps: taking out the pickled medlar, sieving by a 80-mesh sieve, and sieving to remove redundant auxiliary materials;
e: the drying comprises the following steps: spreading the sieved dried fructus Lycii in a plate, and drying in a forced air drying oven for 12 hr to control the water content to 15%;
f: the packaging comprises vacuum packaging of the dried medlar, and the product yield is 40%.
Example 4
The processing method of salted medlar as shown in figure 1 comprises the following steps:
10kg of fresh medlar with qualified inspection, bright skin color, uniform particle size, sweet taste and much juice is taken, unqualified fruits which are mildewed and rotten and are not mature are removed, and then the medlar is loaded into a basket, washing with flowing water for 3 times in a water tank, draining, drying in an air-blast drying oven (drying temperature of 60 deg.C, drying time of 8 hr), obtaining 6kg of half-dry medlar (the water content is 35 percent), adding 6kg of white sugar and experimental mixed auxiliary materials (the ratio of the sugar to the salt is 1:3) according to the weight ratio of 1:1, uniformly mixing, sealing, pickling for 24 hours, turning over once every 8 hours, sieving (the mesh number is 50 meshes) after pickling, obviously showing that the whole medlar fruits are orange red, its epicarp is flexible, crimple, covered with a little white mixed auxiliary crystal, pulp quality, soft and moist, and has obvious unique sour and sweet flavour of Chinese wolfberry, and has slight salty taste. Drying in a forced air drying oven (at 60 deg.C for 10 hr), taking out to obtain 3.1kg of finished product of Lycium chinense with water content of 13%, and vacuum packaging to obtain the final product of Lycium chinense with yield of 31%.
The processing method disclosed by the invention has the advantages that the requirements on raw materials are low, the processing time is short, the color of the finished product pulp is bright, and the finished product pulp is difficult to discolor after being stored for a long time.
The above examples only show 1 embodiment of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (10)
1. The processing method of Yanjin wolfberry comprises the following steps: a: material selection and cleaning, B: drying and C: pickling and D: sieving and E: drying and F: packaging;
the A: the material selecting and cleaning comprises the following steps: fresh medlar is used as a raw material, does not contain toxic and harmful components, has the sensory shape and physical and chemical characteristics of the color, taste, posture and the like, and microorganisms cannot exceed the standard, leaves, sepals, fruit branches, worms, rotten fruits and earth stones are picked out from the fresh medlar raw material, varieties with bright skin color, uniform particle size, sweet taste and much juice are selected, rotten and immature unqualified fruits are removed, then the fresh medlar raw material is filled into a basket, and the fresh medlar raw material is washed for 3-5 times by flowing water to remove impurities.
2. The processing method of salted Chinese wolfberry as claimed in claim 1,
the B drying comprises the following steps: putting the cleaned wolfberry fruits into a forced air drying oven, drying for 8-10h at 60-70 ℃, and drying until the water content is 20% -30%, thereby obtaining semi-dried fruits.
3. The processing method of salted Chinese wolfberry as claimed in claim 2,
c: the pickling comprises the following steps: adding a mixture of white sugar and salt into the semi-dried fruits according to the weight ratio of 1: 1-3, wherein the ratio of the sugar to the salt is 1: 3-5, after being uniformly mixed, the mixture is stored for 1-2 days in a sealing way, and is turned over once every 8 hours of cadmium during the storage period, so that the mixture is uniformly mixed.
4. The processing method of salted medlar according to claim 3, wherein the D: the sieving comprises the following steps: taking out the pickled fructus Lycii, sieving with 40-80 mesh sieve, and sieving to remove excessive adjuvants.
5. The processing method of salted medlar according to claim 4, wherein the E: the drying comprises the following steps: spreading the sieved fructus Lycii in a plate, and drying in a forced air drying oven for 8-12 hr to control the water content to 13% -15%.
6. The processing method of salted medlar as claimed in claim 5, wherein the weight ratio of F: the packaging comprises vacuum packaging the dried fructus Lycii.
7. The processing method of salted medlar according to claim 1, which comprises the following steps:
a: the material selecting and cleaning comprises the following steps: fresh medlar is used as a raw material, does not contain toxic and harmful components, has the sensory shape and physical and chemical characteristics of the color, taste, body state and the like, and microorganisms cannot exceed the standard, leaves, sepals, fruit branches, worms, rotten fruits and earth stones are picked out from the fresh medlar raw material, varieties with bright skin color, uniform particle size, sweet taste and much juice are selected, rotten and immature unqualified fruits are removed, then the fresh medlar raw material is filled into a basket, and the fresh medlar raw material is washed for 3-5 times by flowing water to remove impurities;
b, drying comprises the following steps: putting the cleaned wolfberry fruits into a forced air drying oven, drying for 8-10h at 60-70 ℃, and drying until the water content is 20% -30%, so as to obtain semi-dried fruits;
c: the pickling comprises the following steps: adding a mixture of white sugar and salt into the semi-dried fruits according to the weight ratio of 1: 1-3, wherein the ratio of the sugar to the salt is 1: 3-5, after uniformly mixing, hermetically storing for 1-2 days, and turning over once every 8h of cadmium during the storage period to uniformly mix;
d: the sieving comprises the following steps: taking out the pickled fructus Lycii, sieving with 40-80 mesh sieve, and sieving to remove excessive adjuvants;
e: the drying comprises the following steps: spreading the sieved fructus Lycii in a plate, and drying in a forced air drying oven for 8-12 hr to control the water content to 13% -15%;
f: the packaging comprises the step of carrying out vacuum packaging on the dried medlar, wherein the product yield is 31-40%.
8. The processing method of salted medlar according to claim 1, which comprises the following steps:
a: the material selecting and cleaning comprises the following steps: fresh medlar is used as a raw material, does not contain toxic and harmful components, has the sensory shape and physical and chemical characteristics of the color, taste, body state and the like, and microorganisms cannot exceed the standard, leaves, sepals, fruit branches, worms, rotten fruits and earth stones are picked out from the fresh medlar raw material, varieties with bright skin color, uniform particle size, sweet taste and much juice are selected, rotten and immature unqualified fruits are removed, then the fresh medlar raw material is filled into a basket, and the fresh medlar raw material is washed for 4 times by flowing water to remove impurities;
b, drying comprises the following steps: putting the cleaned wolfberry fruits into a forced air drying oven, drying for 9 hours at 65 ℃, and drying until the water content is 25% to obtain half-dried fruits;
c: the pickling comprises the following steps: adding a mixture of white sugar and salt into the semi-dried fruits according to the weight ratio of 1:2, wherein the ratio of the sugar to the salt is 1: 4, after being uniformly mixed, the mixture is stored for 1.5 days in a sealing way, and is turned over once every 8 hours during the storage period, so that the mixture is uniformly mixed;
d: the sieving comprises the following steps: taking out the pickled medlar, sieving by a 60-mesh sieve, and sieving to remove redundant auxiliary materials;
e: the drying comprises the following steps: spreading the sieved dried fructus Lycii in a plate, and drying in a forced air drying oven for 10 hr to control the water content to 14%;
f: the packaging comprises vacuum packaging of the dried medlar, and the product yield is 35%.
9. The salted lycium barbarum prepared by the processing method of salted lycium barbarum of any one of claims 1-8.
10. The salted medlar of claim 9, wherein the whole is orange red dry fruit, the epicarp is flexible and shriveled, a small amount of white mixed auxiliary crystal is covered, the flesh is fleshy, the medlar has unique sour and sweet flavor and slightly salty mouthfeel, and the water content is 13-15%.
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