CN1723788A - Method for making four seasons sugarcoated fruits, vegetables and sweet potato - Google Patents
Method for making four seasons sugarcoated fruits, vegetables and sweet potato Download PDFInfo
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- CN1723788A CN1723788A CNA2004100693463A CN200410069346A CN1723788A CN 1723788 A CN1723788 A CN 1723788A CN A2004100693463 A CNA2004100693463 A CN A2004100693463A CN 200410069346 A CN200410069346 A CN 200410069346A CN 1723788 A CN1723788 A CN 1723788A
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Abstract
A candied food on a bamboo stick is prepared from fresh melon, fruit, vegetables, and grains, such as apple, haw, carrot, tomato, sweet potato, corn, etc through cleaning, washing, boiling, beating, removing kernel and peel, adding white sugar and gelatin, boiling, adding essence, stirring, filling it in moulds, cooling, baking, de-mould, and passing a bamboo stick through some of them.
Description
Technical field
The invention relates to the preparation method of four seasons sugarcoated fruits, vegetables and sweet potato, say so more specifically about adopting the method for melon and fruit, vegetables, grain making sugarcoated haws throughout the year.
Background technology
The preparation method of four seasons fruits and vegetables sugarcoated haws is different with the preparation method of conventional sugar cucurbit, the preparation method of conventional sugar cucurbit is, hawthorn or other fruit are worn bunchiness, add water with white sugar and be boiled into solution, the liquid glucose that last layer is endured is dipped in rolling in the sugar pot hawthorn of putting on or fruit string again, behind the airing, promptly make sugarcoated haws.Its weak point has only could make listing winter every year after autumn, is subject to seasonal restrictions.The no standard of batching sugar cook, sugar is hard sometimes, sticks to one's teeth sometimes, and burning is arranged sometimes.Commercialization sugar, perishable difficult preservation, and also kind is single, and flavor taste is poor.
Summary of the invention
The objective of the invention is to overcome the shortcoming of prior art, provide a kind of method of improved making sugarcoated haws: utilize this method can change the manufacture craft and the product special flavour of sugarcoated haws, and it is various in style, local flavor is different, compare with the conventional sugar cucurbit have delicate mouthfeel, the unique taste of sweet and sour taste, long preservation is not changed sugar, is never degenerated at normal temperatures, but the whole year production listing is not subject to seasonal restrictions.
The present invention is achieved by following proposal: after melon and fruit, vegetables, grain are cleaned and washes; boiled 5-15 minute with boiling water; boil the stoning peeling of soft back and break into slurry; in slurry, add 30% white sugar; 5% gelatin or carrageenan solutions; getting angry boils 100-150 ℃ of truce, with different temperature, adds essence then or spices stirs according to different raw materials.Inject the slurry that boils in the spherical module while hot, putting into baking oven after the cool cold toasted 5-10 hour with 50-60 ℃ temperature, through baking hardening typing rear demoulding, ball behind the demoulding is worn bunchiness with bamboo let, some pieces of every strings, with packing after the ultraviolet light irradiation sterilization in two hours, promptly make four seasons sugarcoated fruits, vegetables and sweet potato again.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Throughout the year melon and fruit, vegetables, grain are made raw material; as: apple, banana, hawthorn, red sieve fore-telling, tomato, pumpkin, potato, Ipomoea batatas, corn; also available dry product; clean and wash; dispose dirt and organic impurities in the raw material; boiled 5-15 minute with boiling water; raw material boils the stoning peeling of soft back and breaks into slurry; in slurry, add 30% white sugar; 5% gelatin or carrageenan solutions; getting angry boils 100-150 ℃ of truce, with different temperature, adds essence then or spices stirs according to different raw materials.Inject the slurry that boils in the spherical module while hot, putting into baking oven after the cool cold toasted 5-10 hour with 50-60 ℃ temperature, through baking hardening typing rear demoulding, ball behind the demoulding is worn bunchiness with bamboo let, some pieces of every strings, with packing after the ultraviolet light irradiation sterilization in two hours, promptly make four seasons sugarcoated fruits, vegetables and sweet potato again.
Above-mentioned four seasons sugarcoated fruits, vegetables and sweet potato, adopt any raw material to make, just with what essence or spices, if apple is made raw material, just with apple flavor essence or spices, the fruits and vegetables grain sugarcoated haws apple of making flavor is strong, as making raw material with corn or corn flour, just, make fruits and vegetables grain sugarcoated haws corn fragrance and overflow with corn essence or spices.Owing to adopt die perfusion low-temperature bake legal type to make, so the sugarcoated haws specification unanimity of making, the unique taste of delicate mouthfeel, sweet and sour taste has been given prominence in and the original fresh and alive nutrition that has kept melon and fruit, vegetables, grain.
Be the embodiment that makes four seasons sugarcoated fruits, vegetables and sweet potato below.Can understand the influence of different technology conditions by embodiment to the mouthfeel of sugarcoated haws, taste, quality.
Comparative Examples:
The preparation method of conventional sugar cucurbit is worn bunchiness to hawthorn or other fruit with bamboo let, some pieces of every strings, white sugar and water are boiled in pot, stir off by rule of thumb, see the quality of sugar or taste with mouth with sense organ, then the hawthorn of wearing or fruit string are rolled in the liquid glucose of enduring and dip in the last layer liquid glucose, behind the airing, sugarcoated haws because the making of no standard, be difficult to make the unified product of desirable mouthfeel, be not that sugar is exactly to stick to one's teeth firmly, also have burning sometimes, taste flavor is poor.
Example 1
Melon and fruit, vegetables, grain after cleaning, washing, were boiled 5-15 minute with boiling water, boil the stoning peeling of soft back and break into slurry, in slurry, add 30% white sugar, 5% gelatin or carrageenan solutions, sesame, shelled peanut, melon seeds benevolence, preserved fruit.Get angry and boil 100-150 ℃ of truce; add green-red shred made of orange peel, color pearl, color pin, pigment, essence or spices; stir; while hot slurry is injected in the spherical module; behind the airing; putting into baking oven and toasted 5-10 hour with 50-60 ℃ temperature, through baking hardening typing rear demoulding, is solid ball behind the demoulding; wear bunchiness one by one with bamboo let; the four seasons sugarcoated fruits, vegetables and sweet potato of making like this, delicate mouthfeel, sweet and sour taste; dip in the solution that last layer is endured with white sugar, rock sugar and water on the surface; behind the airing, make the four seasons four vegetables grain candied haws on a stick again, the sour-sweet perfume (or spice) of mouthfeel crisp outside tender inside.
Example 2
Melon and fruit; vegetables; grain is through cleaning; after the washing; boiled 5-15 minute with boiling water; boil the stoning peeling of soft back and break into slurry; the white sugar of adding 30% in slurry; 5% gelatin or carrageenan solutions; getting angry boils 100-150 ℃ of truce, adds pigment; essence or spices stir, and inject while hot in the hollow spherical module; after the cool cold; put into baking oven and toasted 5-10 hour with 50-60 ℃ temperature, through baking hardening typing rear demoulding, the hollow position at ball behind the demoulding is put into sesame; shelled peanut; melon seeds benevolence; preserved fruit; cream; the filling material; wear bunchiness then one by one, promptly be made into band filling four seasons sugarcoated fruits, vegetables and sweet potato.Dip in the solution that last layer is endured with white sugar, rock sugar and water on the surface, behind the airing, make band filling four seasons fruits and vegetables grain candied haws on a stick again.The sour-sweet perfume (or spice) of mouthfeel crisp outside tender inside.
Example 3
Melon and fruit; vegetables; grain is through cleaning; after the washing; boiled 5-15 minute with boiling water; boil the stoning peeling of soft back and break into slurry; the white sugar of adding 30% in slurry, 5% gelatin or carrageenan solutions, getting angry boils 100-150 ℃ of truce; add pigment; essence or spices stir; inject while hot in the spherical module, cool after, put into baking oven with 50-60 ℃ temperature baking 5-10 hour; through baking hardening typing rear demoulding; wear bunchiness one by one with bamboo let behind the demoulding, the last layer gelatin is dipped on the surface, the solution that white sugar and water are endured; behind the airing, promptly make four seasons fruits and vegetables grain crystal sugar cucurbit.Product is glittering and translucent, mouthfeel strength road, sweet and sour taste.
Example 4
Melon and fruit; vegetables; grain is through cleaning; after the washing; boiled 5-15 minute with boiling water; boil soft back stoning; peeling breaks into slurry, adds 30% white sugar in slurry, 5% gelatin or carrageenan solutions; get angry and boil 100-150 ℃ of truce; add essence or spices and stir, inject while hot in the spherical module, cool after; putting into baking oven toasted 5-10 hour with 50-60 ℃ temperature; through baking hardening typing rear demoulding, wear bunchiness one by one with bamboo let behind the demoulding, dip in the last layer gelatin on the surface; white sugar; starch; the solution that pigment and water are boiled into; promptly make four seasons fruits and vegetables grain QQ sugarcoated haws; product is sparkling and crystal-clear attractive in appearance, mouthfeel strength road, sweet and sour taste.
Example 5
Melon and fruit; vegetables, grain are after cleaning, washing; boiled 5-15 minute with boiling water; boil the stoning peeling of soft back and break into slurry; the white sugar of adding 30% in slurry; 5% gelatin or carrageenan solutions; getting angry boils 100-150 ℃ of truce, adds essence or spices and stirs, and injects while hot in the spherical module; after the cool cold; put into baking oven and toasted 5-10 hour,, wear bunchiness one by one with bamboo let behind the demoulding through baking hardening typing rear demoulding with 50-60 ℃ temperature; dip in last layer on the surface and dissolve good chocolate soln, promptly can be made into the crisp chocolate coating four seasons sugarcoated fruits, vegetables and sweet potato.
Claims (8)
1, the preparation method of four seasons sugarcoated fruits, vegetables and sweet potato, it is characterized in that, it comprises the following steps: that (1) select for use throughout the year fresh melon fruit vegetable grain to make raw material, as: apple, banana, hawthorn, Hu Luobu, tomato, pumpkin, potato, Ipomoea batatas, corn, also available dry product cleans washing; (2) with boiling water raw material was boiled 5-10 minute, boil the stoning peeling of soft back and break into slurry; (3) in the slurry of accomplishing fluently, add 30% white sugar, 5% gelatin or carrageenan solutions, get angry and cease fire when boiling 100-150 ℃, add essence or spices and stir; (4) inject the slurry of enduring in the mould while hot; (5) put into baking oven after cool with 50-60 ℃ temperature baking 5-8 hour; (6) through baking hardening typing rear demoulding; (7) ball behind the demoulding is worn bunchiness one by one with bamboo let, some pieces of every strings; (8) with packing after the ultraviolet light irradiation sterilization in two hours, promptly make four seasons sugarcoated fruits, vegetables and sweet potato.
2, the preparation method of four seasons sugarcoated fruits, vegetables and sweet potato according to claim 1 is characterized in that, the ball behind described (7) demoulding is solid ball.
3, the preparation method of four seasons sugarcoated fruits, vegetables and sweet potato according to claim 1 is characterized in that, described (3) add sesame, shelled peanut, melon seeds benevolence, preserved fruit, green-red shred made of orange peel, color pearl, color pin, pigment again in the slurry of accomplishing fluently, to enrich taste flavor.
4, the preparation method of four seasons sugarcoated fruits, vegetables and sweet potato according to claim 1, it is characterized in that, described (4) are injected the slurry of enduring in the spherical module while hot, described mould can be the georama mould, ball behind the demoulding is a georama like this, put into sesame, shelled peanut, melon seeds benevolence, preserved fruit, green-red shred made of orange peel, cream, filling material at the hollow position of ball, promptly be made into the four seasons sugarcoated fruits, vegetables and sweet potato of band filling.
5, the preparation method of four seasons sugarcoated fruits, vegetables and sweet potato according to claim 1 is characterized in that, dips in white sugar, rock sugar solution that last layer is endured on the four seasons sugarcoated fruits, vegetables and sweet potato surface, behind the airing, promptly makes four seasons fruits and vegetables grain candied haws on a stick.
6, the preparation method of four seasons sugarcoated fruits, vegetables and sweet potato according to claim 1 is characterized in that, dips in gelatin, refined sugar solution that last layer is endured on the four seasons sugarcoated fruits, vegetables and sweet potato surface, behind the airing, promptly makes four seasons fruits and vegetables grain crystal sugar cucurbit.
7, the preparation method of four seasons sugarcoated fruits, vegetables and sweet potato according to claim 1 is characterized in that, dips in gelatin, white sugar, starch, pigment solution that last layer is endured on the four seasons sugarcoated fruits, vegetables and sweet potato surface, behind the airing, promptly can be made into four seasons fruits and vegetables grain QQ sugarcoated haws.
8, the preparation method of four seasons sugarcoated fruits, vegetables and sweet potato according to claim 1 is characterized in that, dips in last layer on the four seasons sugarcoated fruits, vegetables and sweet potato surface and dissolves good chocolate soln, behind the airing, promptly can be made into the crisp chocolate coating four seasons sugarcoated fruits, vegetables and sweet potato.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100693463A CN1723788A (en) | 2004-07-19 | 2004-07-19 | Method for making four seasons sugarcoated fruits, vegetables and sweet potato |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004100693463A CN1723788A (en) | 2004-07-19 | 2004-07-19 | Method for making four seasons sugarcoated fruits, vegetables and sweet potato |
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| Publication Number | Publication Date |
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| CN1723788A true CN1723788A (en) | 2006-01-25 |
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| CNA2004100693463A Pending CN1723788A (en) | 2004-07-19 | 2004-07-19 | Method for making four seasons sugarcoated fruits, vegetables and sweet potato |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349146A (en) * | 2013-07-31 | 2013-10-16 | 连城县福农食品有限公司 | Manufacturing process of potato ball with milk powder |
| CN103385344A (en) * | 2013-06-28 | 2013-11-13 | 巴东县易达农业开发有限责任公司 | Kohlrabi crystal block and processing method thereof |
| CN103518933A (en) * | 2013-10-28 | 2014-01-22 | 合肥康龄养生科技有限公司 | Red bean haw sugar |
| CN103719753A (en) * | 2013-12-12 | 2014-04-16 | 安徽省大地食品有限公司 | Dehydrated pumpkin slice and preparation method thereof |
| CN103932108A (en) * | 2014-04-08 | 2014-07-23 | 安徽红云食品有限公司 | Sweet potato fruit wrapped by fruit jam and preparation method thereof |
| CN104719600A (en) * | 2015-03-06 | 2015-06-24 | 中国农业科学院农产品加工研究所 | Stick of sugar-coated potatoes and preparation method of stick of sugar-coated potatoes |
| CN105995987A (en) * | 2016-05-25 | 2016-10-12 | 吴立超 | Apple dietary fiber pill and preparation method thereof |
| CN113701466A (en) * | 2021-08-30 | 2021-11-26 | 江西省农业科学院农产品加工研究所 | Drying method and application of citrus olives |
-
2004
- 2004-07-19 CN CNA2004100693463A patent/CN1723788A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103385344A (en) * | 2013-06-28 | 2013-11-13 | 巴东县易达农业开发有限责任公司 | Kohlrabi crystal block and processing method thereof |
| CN103349146A (en) * | 2013-07-31 | 2013-10-16 | 连城县福农食品有限公司 | Manufacturing process of potato ball with milk powder |
| CN103349146B (en) * | 2013-07-31 | 2015-01-28 | 连城县福农食品有限公司 | Manufacturing process of potato ball with milk powder |
| CN103518933A (en) * | 2013-10-28 | 2014-01-22 | 合肥康龄养生科技有限公司 | Red bean haw sugar |
| CN103518933B (en) * | 2013-10-28 | 2015-12-02 | 合肥康龄养生科技有限公司 | A kind of red bean Hawthorn sugar |
| CN103719753A (en) * | 2013-12-12 | 2014-04-16 | 安徽省大地食品有限公司 | Dehydrated pumpkin slice and preparation method thereof |
| CN103932108A (en) * | 2014-04-08 | 2014-07-23 | 安徽红云食品有限公司 | Sweet potato fruit wrapped by fruit jam and preparation method thereof |
| CN104719600A (en) * | 2015-03-06 | 2015-06-24 | 中国农业科学院农产品加工研究所 | Stick of sugar-coated potatoes and preparation method of stick of sugar-coated potatoes |
| CN105995987A (en) * | 2016-05-25 | 2016-10-12 | 吴立超 | Apple dietary fiber pill and preparation method thereof |
| CN105995987B (en) * | 2016-05-25 | 2019-03-08 | 吴立超 | Apple dietary fiber ball and preparation method thereof |
| CN113701466A (en) * | 2021-08-30 | 2021-11-26 | 江西省农业科学院农产品加工研究所 | Drying method and application of citrus olives |
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