Preparation method of red jujube-medlar carya illinoensis koch

A technology of pecan fruit and jujube, which is applied in food preparation, functions of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of insufficient nutrition, large amount of flavor added, single category, etc., and achieve high nutritional value, Solve the effect of single category and simple process

Inactive Publication Date: 2014-12-03
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current pecan flavors on the market are mainly creamy, with a large amount of flavor added, a very single category, and insufficient nutrition. The development of new flavor varieties is of great significance to the development of pecans

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of preparation method of jujube wolfberry pecan fruit, specifically comprises the following steps:

[0025] (1) Raw material pretreatment: pick out the rotten and moth-eaten fruits in the raw materials to avoid cross-contamination of the raw materials, and remove impurities such as branches, sand, glass, plastic, shell and kernel fragments, and then put the pecans in the Drain after repeated washing in a washing machine;

[0026] (2) Opening: Utilize opening machine to carry out mechanical opening to the pecan after pretreatment;

[0027] (3) Finishing and removing astringency: when finishing, set the blast oven temperature to 185°C, and when the oven temperature rises to the set parameter, quickly put the pecans that have been opened in step (2) into the oven for 25 minutes at high temperature This step is a key step to remove the greenness and astringency, and the time to complete the greening should be strictly controlled. If it is too long or too short, it w...

Embodiment 2

[0036] A kind of preparation method of jujube wolfberry pecan fruit, specifically comprises the following steps:

[0037] (1) Raw material pretreatment: pick out the rotten and moth-eaten fruits in the raw materials to avoid cross-contamination of the raw materials, and remove impurities such as branches, sand, glass, plastic, shell and kernel fragments, and then put the pecans in the Drain after repeated washing in a washing machine;

[0038] (2) Opening: Utilize opening machine to carry out mechanical opening to the pecan after pretreatment;

[0039] (3) Finishing and removing astringency: when finishing, set the blast oven temperature to 190°C, and when the oven temperature rises to the set parameter, quickly put the pecans that have been opened in step (2) into the oven for 20 minutes at high temperature This step is a key step to remove the greenness and astringency, and the time to complete the greening should be strictly controlled. If it is too long or too short, it w...

Embodiment 3

[0048] A kind of preparation method of jujube wolfberry pecan fruit, specifically comprises the following steps:

[0049] (1) Raw material pretreatment: pick out the rotten and moth-eaten fruits in the raw materials to avoid cross-contamination of the raw materials, and remove impurities such as branches, sand, glass, plastic, shell and kernel fragments, and then put the pecans in the Drain after repeated washing in a washing machine;

[0050] (2) Opening: Utilize opening machine to carry out mechanical opening to the pecan after pretreatment;

[0051] (3) Finishing and removing astringency: when finishing, set the blast oven temperature to 187°C, and when the oven temperature rises to the set parameter, quickly put the pecans that have been opened in step (2) into the oven for 23 minutes at high temperature This step is a key step to remove the greenness and astringency, and the time to complete the greening should be strictly controlled. If it is too long or too short, it w...

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PUM

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Abstract

The invention relates to a preparation method of red jujube-medlar carya illinoensis koch. The preparation method of the red jujube-medlar carya illinoensis koch comprises the following steps: (1) preprocessing raw materials; (2) opening; (2) carrying out fixation and removing the astringency; (4) preparing seasoning liquid; (5) immersing the materials in the seasoning liquid to be tasty; (6) standing; (7) roasting; (8) spraying essence on the surface of the processed materials; and (9) packaging. The preparation method is simple; the nutrition and health functions of red jujubes and medlar are naturally blended to the carya illinoensis koch; compared with conventional creamy carya illinoensis koch mixed by using a large amount of essence, the red jujube-medlar carya illinoensis koch is obviously different in taste and has the rich fragrance of the red jujubes and the medlar; meanwhile, the red jujubes and the medlar have the functions of replenishing blood, nourishing kidney, moistening cheek and face, so that the red jujube-medlar carya illinoensis koch is high in nutritive value. The preparation method of the red jujube-medlar carya illinoensis koch provides a novel mixing mode for preparation of the taste of carya illinoensis koch; the problem that the product type of the carya illinoensis koch is same all the time is solved.

Description

technical field [0001] The invention relates to the technical field of food production and processing, in particular to a preparation method of red dates, wolfberry and pecans. Background technique [0002] Jujube is warm in nature and sweet in taste, invigorates the middle and nourishing qi, nourishes blood and calms the nerves, and has been listed as one of the "five fruits" since ancient times. Jujube contains a variety of vitamins and 18 kinds of amino acids, minerals and cyclic adenosine monophosphate substances necessary for the human body, and the content of vitamin C is 70% to 80% higher than that of grapes and apples. Foreign clinical studies have shown that patients who take red dates continuously can recover more than three times faster than patients who simply take vitamin medicine. Therefore, jujube has the reputation of "natural vitamin pill". [0003] Lycium barbarum is sweet and flat in nature and taste, nourishes the liver and kidney, nourishes the liver a...

Claims

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Application Information

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IPC IPC(8): A23L1/36A23L1/30A23L25/00
CPCA23L25/20A23L33/105A23V2002/00A23V2200/318A23V2200/30A23V2250/21
Inventor 曹迪章燎源
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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