Waxberry processed with salt and processing method thereof

Abstract

The invention discloses a waxberry processed with salt and a processing method thereof. The waxberry processed with salt comprises, on the basis of 50 kg of a finished salt-processed waxberry product, 12.5 to 17.5 kg of white sugar, 0.005 to 0.02 kg of sodium cyclamate, 0.5 to 2 kg of citric acid, 0.005 to 0.015 kg of sodium saccharin, 0.005 to 0.025 kg of Ganbao, 0.05 to 0.25 kg of aspartame, 0.05 to 0.2 kg of monosodium glutamate, 0.005 to 0.0125 kg of sodium benzoate, 0.005 to 0.0125 kg of potassium sorbate, 0.005 to 0.025 kg of vanillin, 0.005 to 0.015 kg of carmine, 0.5 to 2.5 kg of glucose, 1.5 to 3 kg of salt, 1.5 to 2.5 kg of water, with the balance being waxberry. The processing method for the waxberry processed with salt comprises the following steps: 1) selection of raw materials; 2) salting; 3) rinsing; 4) batching; 5) immersion in juice; 6) opening of a pool; and 7) drying in the sun to prepare a finished product. The waxberry processed with salt provided by the invention has the advantages of long storage time, as long as one year, good taste and abundant nutrients. The processing method for the waxberry processed with salt is environment friendly and poses no pollution to the environment.

Description

Technical field [0001] The invention relates to a Yanjin bayberry and a processing method thereof. Background technique [0002] Green plum, also known as fruit plum and sour plum, is one of the Rosaceae fruit trees. It is native to my country and is a subtropical specialty fruit in my country. Green plum is a medicinal and food resource with multiple health functions. The composition of green plum has the following characteristics: (1) Low sugar and high acid (total sugar 1.3%, total acid 6.4%), its T value (sugar-acid ratio) is 0.2, which is 1 / 72 of Yali and 1 / 8 of apricot , Even lower than the T value of lemon. Therefore, fruit plum is an excellent natural sour raw material. Natural organic acids have a variety of physiological regulating functions and are the main functional components of green plums. (2) It has a reasonable ratio of calcium to phosphorus, which is about 1:1. Compared with other fruits, not only the ratio of calcium to phosphorus is reasonable, but also ...

AI Technical Summary

Problems solved by technology

But the preservation of fresh greengage is not easy, the time is short, and the taste is single. For this reason, we have developed a Yanjin bayberry with a long storage time and good taste and its processing method