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Production method of multi-flavor olive

A production method and olive technology, applied in the field of food processing, can solve the problems of inability to supply in four seasons, short growth cycle of olives, etc.

Inactive Publication Date: 2015-11-11
林静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of this invention is to solve the problem that olives have a short growth cycle and cannot be supplied in four seasons, and provide a method for making multi-flavored olives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A method for making multi-flavored olives, the specific steps are:

[0011] A. Material selection: use eight-ripe fruits without pests and diseases as the main material, supplemented by licorice, cinnamon, cloves, tangerine peel, cumin, and appropriate amount of citric acid as seasonings; B. Salting: Pour the olive fruit into a concentration of 20% In the common salt solution, press the bamboo curtain and heavy objects, so that the fruit is completely submerged in the salt water, and marinate at room temperature for 8 days; C, drying: take out the marinated olive fruit and put it in a drying room at 75°C Drying; D. Desalination: Submerge the olive fruit in clean water, soak and dehydrate for 24 hours, and change the water every 3 to 5 hours, soaking until the salty taste is slightly preserved; E. Precooking: Put the desalted olive fruit Pour into citric acid solution at 85°C, blanching for 7 minutes, the concentration of citric acid solution is 0.1%, do not feed too muc...

Embodiment 2

[0014] A method for making multi-flavored olives, the specific steps are:

[0015] A. Material selection: choose eight-ripe fruit without pests and diseases as the main material, supplemented with licorice, cinnamon, clove, tangerine peel, cumin, and appropriate amount of citric acid as seasoning; B. Salting: pour the olive fruit into the concentration of 35% In the common salt solution, press the bamboo curtain and heavy objects, so that the fruit is completely submerged in the salt water, and marinate at room temperature for 10 days; C, drying: take out the marinated olive fruit and put it in a drying room at 75°C Drying, drying until the pulp is not rotten when the pit is removed; D, desalination: submerge the olive fruit in clean water, soak and dehydrate for 20 hours, during which time, change the water every 2-3 hours, soak until the salty taste is slightly preserved ; E. Precooking: Pour the desalted olives into the citric acid solution at 80°C, blanching for 10 minutes...

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PUM

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Abstract

The invention discloses a production method of multi-flavor olives and belongs to the field of food processing. The production method includes the following steps: material selection, salt pickling, sun-drying of the material, desalination, pre-boiling, half-drying, seasoning, drying and packaging to obtain the finish product. The multi-flavor olive is a yellow-green elliptic fruit, is moderate in sour and sweet taste and has an individual flavor of olives. The multi-flavor olive is rich in calcium and vitamin C, is beneficial to growth and development of bone, has the functions of clearing heat, removing toxin, resolving phlegm, eliminating accumulation, soothing tendon and activating collaterals. The multi-flavor olive has a throat cooling effect when being eaten frequently in winter and spring, can prevent upper respiratory infection, is suitable for both children and the elders, and is convenient to eat.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of multi-flavored olives. Background technique [0002] Olive, also known as green fruit, gets its name because the fruit can be eaten fresh when it is still green. Olive fruit is rich in calcium and vitamin C, which is of great benefit to people. The fruit is long and narrow, with dark green skin and gray spots in between. The flesh is delicate, crisp and sweet, without astringency. [0003] The role of olives: olive pulp is rich in nutrients, fresh food is good for human health, especially contains more calcium, which is helpful for children's bone development. Fresh olives can detoxify gas poisoning, alcoholism and fish and crab poisoning, and have the effects of clearing heat and detoxification, reducing phlegm and eliminating accumulation. In winter and spring, eating some olives regularly can moisten the throat and prevent upper respiratory tract infection...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
CPCY02A40/90
Inventor 林静
Owner 林静
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