Preserved Chinese flowering crabapple fruit and manufacturing method thereof

Abstract

The invention discloses a preserved Chinese flowering crabapple fruit and a manufacturing method thereof. The preserved Chinese flowering crabapple fruit is prepared from 80-120 weight parts of Chinese flowering crabapple fruits, 1-3 weight parts of licorice root, 20-40 weight parts of white sugar, 3-7 weight parts of table salt, 0.1-0.3 weight parts of potassium sorbate, 0.1-0.3 weight parts of complex sweet sugar, 0.01-0.02 weight parts of lemon yellow and 40-60 weight parts of water. The manufacturing method comprises the following steps of carrying out raw material selection, grading, salting, puncturing, desalination and sugaring, and adding accessory materials into the treated raw materials according to a specific ratio to obtain the preserved Chinese flowering crabapple fruit having low sugar content and a good taste. The preserved Chinese flowering crabapple fruit retains moisture in the Chinese flowering crabapple fruit. The manufacturing method has the characteristics of low sugar content, continuity, low labor and time consumption and small volume.

Description

Technical field [0001] The invention belongs to the field of food, and specifically relates to a dried crabapple product produced by using crabapple fruit as a raw material and a preparation method thereof. Background technique [0002] Fruit and vegetable sugar products have a long history in my country. As early as the Western Zhou Dynasty, people used honey to cook fruit and vegetables into sugar products. Since the earliest sugar products were made from honey, they were named as candied fruit with the word "honey". The invention and application of sucrose promoted the rapid development of sugar processing industry, and gradually formed traditional preserves with a wide variety of unique flavors. [0003] Fruit and vegetable sugar products have the characteristics of high sugar and high acidity through cooking. If the cooking method is not controlled properly, the vitamins in the fruit will be severely destroyed, and the sugar content will be difficult to achieve internal and e...

AI Technical Summary

Problems solved by technology

[0003] Fruit and vegetable sugar products are characterized by high sugar and high acidity by boiling the fruit. If the boiling method is not properly controlled, the vitamins in the fruit will be severely damaged, and the sugar content will be difficult to achieve internal and external balance, resulting in excessive dehydration of raw materials. Dry shrinkage, sand return and soup flow due to too much or too little

The degree of maturity of the fruit during the boiling process will also affect the quality of the product. If the fruit is overripe, the fruit may be boiled during the boiling process, and the fruit with insufficient maturity has a high tannin content. Improperly, the color and luster may become brown and dark, which is the result of the oxidation of tannins in the fruit; the demand for boiling fruit sugar solution is large, which not only causes the waste of sugar solution, but also the continuous and labor-intensive process of boiling fruit. , time-consuming, and high container occupancy rate also hinder the development of fruit and vegetable sugar products