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Making method of candied fruits

A production method and candied fruit technology, which are applied in confectionery, confectionery industry, food science and other directions, can solve problems such as potential safety hazards for consumers, and achieve the effects of good food safety performance, good flavor and beautiful appearance.

Inactive Publication Date: 2015-11-18
天津市腾辉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, in order to ensure the color of candied fruit, pigments are added to additives during production, which poses a hidden danger to the safety of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of candied fruit is carried out according to the following steps:

[0024] Step 1: Screen out ripe and well-shaped apricots;

[0025] Step 2: cleaning the selected apricots;

[0026] Step 3: Cold-cure the cleaned apricots, add 30kg of sugar and 150kg of salt to each t of apricot, stir evenly, and cold-cure for 24 hours.

[0027] Obtain the first candied fruit product;

[0028] Step 4: Cook the first candied fruit product, add 150 kg of sugar to 1 ton of the first candied fruit product, boil it for 10 minutes at a water temperature of 100° C., and then transfer the first candied fruit product to a pickling tank to obtain the second candied fruit product;

[0029] Step 5: Add 60kg of starch syrup and food additive ingredients to the remaining material liquid in the cooking pot and boil for 35 minutes to make a seasoning liquid. Stir the seasoning liquid evenly and add it to the second candied fruit product in the marinating tank. Turn over twice a d...

Embodiment 2

[0038] A preparation method of candied fruit is carried out according to the following steps:

[0039] Step 1: Screen out ripe and well-shaped prunes;

[0040] Step 2: cleaning the selected prunes;

[0041] Step 3: Cold-cure the cleaned prunes, add 35kg of sugar and 145kg of salt to each 1t of prunes, stir evenly, and cold-cure for 18 hours to obtain the first candied product;

[0042] Step 4: Cook the first candied fruit product, add 130 kg of sugar to 1 ton of the first candied fruit product, boil it for 15 minutes at a water temperature of 100° C., and then transfer the first candied fruit product to a curing tank to obtain the second candied fruit product;

[0043] Step 5: Add 60kg of starch syrup and food additive ingredients to the remaining material liquid in the cooking pot and boil for 35 minutes to make a seasoning liquid. Stir the seasoning liquid evenly and add it to the second candied fruit product in the marinating tank, turn it over 3 times a day Pickle for 80...

Embodiment 3

[0048] A preparation method of candied fruit is carried out according to the following steps:

[0049] Step 1: Screening out mature and well-shaped oil oranges;

[0050] Step 2: cleaning the selected tangerines;

[0051] Step 3: cold-cure the cleaned tangerines, add 25 kg of sugar and 160 kg of salt to each 1 ton of tangerines, stir evenly, and cold-cure for 28 hours to obtain the first candied product;

[0052] Step 4: Cook the first candied fruit product, add 130 kg of sugar to 1 ton of the first candied fruit product, boil it for 10 minutes at a water temperature of 100° C., and then transfer the first candied fruit product to a pickling tank to obtain the second candied fruit product;

[0053] Step 5: Add 80kg of starch syrup and food additive ingredients to the remaining material liquid in the cooking pot and boil for 30 minutes to make a seasoning liquid. Stir the seasoning liquid evenly and add it to the second candied fruit product in the marinating tank, turn it twic...

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PUM

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Abstract

The invention belongs to the technical field of foods, and particularly relates to a making method of candied fruits. In order to solve the technical problem, the invention aims to provide the making method of the candied fruits, and the making method comprises the following steps: step I, screening out mature fruit raw materials with intact shapes; step II, cleaning the selected fruit raw materials; step III, pickling the cleaned fruit raw materials in a cooling manner so as to obtain first candied fruit products; step IV, cooking the first candied fruit products so as to obtain second candied fruit products; step V, pickling the second candied fruit products so as to obtain candied fruits; and step VI, packaging the candied fruits. The candied fruits made by the making method disclosed by the invention are favorable in flavor, beautiful in shape, fresh and bright in color, and free from pigments, and the food safety performance is favorable.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a method for making candied fruit. Background technique [0002] Candied fruit, also known as preserved fruit, is a food made from fruits and vegetables marinated with sugar or honey. Candied fruit can not only be eaten directly as a snack or snack, but also can be used as an embellishment on cakes, biscuits and other snacks. It is a traditional food with a long history and is very popular among consumers. In the prior art, in order to ensure the color and luster of the candied fruit, pigments can be added in the additives during production, which has caused hidden dangers to the safety of consumers. There is an urgent need for a method for making candied fruit without adding pigments to ensure the color of the candied fruit. Contents of the invention [0003] The problem to be solved by the present invention is to provide a method for making candied fruit that does ...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/34
Inventor 林武腾牛树海
Owner 天津市腾辉食品有限公司
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