CN1387777A - Preserved tomato and its production process - Google Patents
Preserved tomato and its production process Download PDFInfo
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- CN1387777A CN1387777A CN 01114969 CN01114969A CN1387777A CN 1387777 A CN1387777 A CN 1387777A CN 01114969 CN01114969 CN 01114969 CN 01114969 A CN01114969 A CN 01114969A CN 1387777 A CN1387777 A CN 1387777A
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Abstract
The present invention relates to preserved cherry tomato and its production method, the fresh cherry tomato in sugared and impregnated to obtain the product which is beautiful in appearance and good in flavour with moderate sourness and sweetness.
Description
The present invention relates to a kind of new preserved fruit food and production method thereof, belong to food processing field.
Preserved fruit is a kind of traditional food, and common usefulness contains the higher fruit of solid content or vegetables are processed into, and its color and luster, taste and storage endurance are received by the market.The holy girl really has another name called tomato fruit, cherry and tomato, rather popular at home in recent years, become a kind of fruits and vegetables dual-purpose vegetable variety, the size of its fruit, shape, color and nutritional labeling and taste are fit to make preserved fruit very much, but because its water content height, solid content is low, and processing has big difficulty.
Purpose of the present invention is exactly that a kind of cherry-tomato preserved fruit and production method thereof of really making of the holy girl will be provided.
The object of the present invention is achieved like this: (have another name called: tomato fruit with fresh holy girl fruit, cherry and tomato) is raw material, through the sugar system, soak processes such as sugar and be made into cherry-tomato preserved fruit, its technological process of production is: choosing fruit → washing → peeling → sclerosis → rinsing → blanching → sugar cure → change is sugared → soak the sugar system of sugar → first time sugar system → soak sugar → second time sugar system → soak sugar → finishing → for the third time → soak sugar → boil sugar → soak sugar → heating to pull row's dish → baking → moisture regain → finishing and packing out, wherein soaking for the first time the sugar time is 10 hours, soaks the sugar time later on several times to be 24 hours.The blanching method is adopted in peeling, dashes with boiling water and scalds the back peeling; Harden available 3～5% calcium carbonate or calcium chloride solution handled.Only syrup heating is boiled in three sugared system processes and transfer to desired concn after fruit is put into, the syrup concentrations of three sugar systems are followed successively by 45 degree, 55 degree and 65 degree with concentration meter, add 0.5% citric acid for the first time during the sugar system in syrup sugar is transformed.When boiling sugar, syrup and one of holy girl fruit are boiled sugar, treat that syrup concentration reaches when hammer degree 67 is spent to take the dish out of the pot through three sugar systems with after soaking sugar.Temperature is 65～70 ℃ during baking, about 10 hours of time, makes moisture be about 18～20% and gets final product.
The cherry-tomato preserved fruit of Sheng Chaning in this way, form is mellow and full, the color and luster glow, soft and sticking mouthful, moderately sour and sweet, taste is pure and fresh, for candied fruit family has increased a kind of new product, have healthy nutritive value preferably, a kind of approach of deep processing also is provided for the holy girl fruit plant husbandry of current fast development.
Following examples are used to describe in detail the present invention: the technological process of production of cherry-tomato preserved fruit is: choosing fruit → washing → peeling → sclerosis → rinsing → blanching → sugar cure → change is sugared → soak the sugar system of sugar → first time sugar system → soak sugar → second time sugar system → soak sugar → finishing → for the third time → soak sugar → boil sugar → soak sugar → heating to pull row's dish → baking → moisture regain → finishing and packing out.Choosing fruit will really be a raw material with fresh holy girl, according to a fruit size fractionation screening, through the sugar system, soak processes such as sugar and be made into cherry-tomato preserved fruit.The blanching method is adopted in peeling, dashes with boiling water and scalds the back peeling; Harden available 3～5% calcium carbonate or calcium chloride solution soaked 3～5 hours, carried out rinsing then, carried out blanching afterwards to reduce the moisture in the pulp, was convenient to processing subsequently.Soaking for the first time the sugar time is 10 hours, soaks the sugar time later on several times to be 24 hours.Only syrup heating is boiled in three sugared system processes and transfer to desired concn after fruit is put into, the syrup concentrations of three sugar systems are followed successively by 45 degree, 55 degree and 65 degree with concentration meter, add 0.5% citric acid for the first time during the sugar system in syrup sugar is transformed.When boiling sugar through three sugar systems with after soaking sugar, syrup and one of holy girl fruit are boiled sugar, the time is about 15～20 minutes, treats that syrup concentration reaches when hammer degree 67 is spent to take the dish out of the pot.Temperature is 65～70 ℃ during baking, about 10 hours of time, makes moisture be about 18～20% and gets final product; Appropriateness moisture regain back just can be packed.The cherry-tomato preserved fruit of producing, form is mellow and full, and the color and luster glow is soft and sticking mouthful, moderately sour and sweet, taste is pure and fresh.
Claims (5)
1. cherry-tomato preserved fruit and production method thereof, it is characterized in that being raw material with holy girl fruit (having another name called: tomato fruit, cherry and tomato), through manufacturing cherry-tomato preserved fruit, its technological process of production is: choosing fruit → washing → peeling → sclerosis → rinsing → blanching → sugar cure → change is sugared → soak the sugar system of sugar → first time sugar system → soak sugar → second time sugar system → soak sugar → finishing → for the third time → soak sugar → boil sugar → soak sugar → heating to pull row's dish → baking → moisture regain → finishing and packing out, wherein soaking for the first time the sugar time is 10 hours, soaks the sugar time later on several times to be 24 hours.
2. cherry-tomato preserved fruit as claimed in claim 1 and production method thereof is characterized in that peeling adopts the blanching method, and harden available 3%～5% calcium carbonate or calcium chloride solution are handled.
3. cherry-tomato preserved fruit as claimed in claim 1 and production method thereof, only it is characterized in that in three sugared system processes syrup heating boil and transfer to desired concn after fruit is put into, the syrup concentrations of three sugar systems are followed successively by 45 degree, 55 degree and 65 degree with concentration meter, add 0.5% citric acid for the first time during the sugar system in syrup sugar is transformed.
4. cherry-tomato preserved fruit as claimed in claim 1 and production method thereof when it is characterized in that boiling sugar through three sugar systems and after soaking sugar, are boiled sugar with syrup and one of holy girl fruit, treat that syrup concentration reaches when hammer degree 67 is spent to take the dish out of the pot.
5. cherry-tomato preserved fruit as claimed in claim 1 and production method thereof, temperature is 65～70 ℃ when it is characterized in that toasting, and about 10 hours of time, makes moisture be about 18～20% and gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01114969 CN1127905C (en) | 2001-05-26 | 2001-05-26 | Preserved tomato and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01114969 CN1127905C (en) | 2001-05-26 | 2001-05-26 | Preserved tomato and its production process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1387777A true CN1387777A (en) | 2003-01-01 |
| CN1127905C CN1127905C (en) | 2003-11-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 01114969 Expired - Fee Related CN1127905C (en) | 2001-05-26 | 2001-05-26 | Preserved tomato and its production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1127905C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090490A (en) * | 2010-12-02 | 2011-06-15 | 赵中祺 | Method for protecting color of preserved tomato |
| CN102763756A (en) * | 2012-07-25 | 2012-11-07 | 中国医学科学院药用植物研究所 | Preserved gastrodia elata fruit and production technique thereof |
| CN103583672A (en) * | 2013-10-28 | 2014-02-19 | 胡本奎 | Preparation method for dried cherry |
| CN103976123A (en) * | 2014-05-28 | 2014-08-13 | 广西田阳嘉佳食品有限公司 | Preserved cherry tomato fruits |
| CN104280501A (en) * | 2014-10-13 | 2015-01-14 | 青岛农业大学 | Method for removing and detecting chlormequat chloride in preserved cherry tomatoes |
| CN104642689A (en) * | 2015-03-05 | 2015-05-27 | 宜兰食品工业股份有限公司 | Sugar-free preserves and preparation method of sugar-free preserves |
-
2001
- 2001-05-26 CN CN 01114969 patent/CN1127905C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090490A (en) * | 2010-12-02 | 2011-06-15 | 赵中祺 | Method for protecting color of preserved tomato |
| CN102763756A (en) * | 2012-07-25 | 2012-11-07 | 中国医学科学院药用植物研究所 | Preserved gastrodia elata fruit and production technique thereof |
| CN103583672A (en) * | 2013-10-28 | 2014-02-19 | 胡本奎 | Preparation method for dried cherry |
| CN103976123A (en) * | 2014-05-28 | 2014-08-13 | 广西田阳嘉佳食品有限公司 | Preserved cherry tomato fruits |
| CN104280501A (en) * | 2014-10-13 | 2015-01-14 | 青岛农业大学 | Method for removing and detecting chlormequat chloride in preserved cherry tomatoes |
| CN104280501B (en) * | 2014-10-13 | 2016-03-30 | 青岛农业大学 | In a kind of sugar-curing cherry tomato, cycocel removes and detection method |
| CN104642689A (en) * | 2015-03-05 | 2015-05-27 | 宜兰食品工业股份有限公司 | Sugar-free preserves and preparation method of sugar-free preserves |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1127905C (en) | 2003-11-19 |
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