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Preserved dark plum fruits containing dried tangerine peel and preparation method of preserved dark plum fruits

A technology of ebony and tangerine peel, which is applied in confectionary, confectionery industry, and food ingredients as taste improvers, etc. It can solve the problems of high acidity of ebony and unsuitable for direct consumption, and achieve stable quality, cool taste, and maintain color and luster. Effect

Inactive Publication Date: 2017-01-11
广东橘香斋大健康产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processing of ebony is limited to the smoking or baking of green plums, and the processed ebony has high acidity, which is only suitable for making sour plum soup, sour plum juice and other products, and is not suitable for direct consumption. Therefore, there is still a lack of a sweet and sour on the market. Candied ebony products that can be eaten directly

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1, tangerine peel ebony candied fruit of the present invention and its preparation

[0028] Recipe: 160kg of ebony candied fruit, 15kg of tangerine peel powder, 6kg of coix seed powder, 5kg of yam powder and 3kg of mint powder.

[0029] Preparation method: S1. Material selection: fresh green plums are used as raw materials, and inferior fruits are removed;

[0030] S2, punching: punching the surface of greengage;

[0031] S3. Salting: The perforated greengage is salted for 20 hours with a salting solution. The salting solution is composed of salt and water. The amount of salt added is 5% of the weight of fresh greengage; and the amount of salting solution is to submerge the greengage. appropriate;

[0032] S4, rinsing: drain the salted greengage, rinse twice with clean water, 8 hours each time, drain after rinsing; the amount of clean water added is preferably to submerge the greengage;

[0033] S5, kang roasting: the drained greengage is baked at 40°C, wh...

Embodiment 2

[0039] Embodiment 2, tangerine peel ebony candied fruit of the present invention and its preparation

[0040] Recipe: 200kg of ebony candied fruit, 20kg of tangerine peel powder, 10kg of coix seed powder, 8kg of yam powder and 6kg of mint powder.

[0041] Preparation method: S1. Material selection: fresh green plums are used as raw materials, and inferior fruits are removed;

[0042] S2, punching: punching the surface of greengage;

[0043] S3. Salting: The perforated greengage is salted for 30 hours with a salting solution. The salting solution is composed of salt and water. The amount of salt added is 10% of the weight of fresh greengage; and the amount of salting solution added is to submerge the greengage appropriate;

[0044] S4, rinsing: drain the greengage after salting, rinse with clean water 3 times, each time for 12 hours, drain after rinsing; the amount of clean water added is advisable to submerge the greengage;

[0045] S5, kang roasting: the drained greengage ...

Embodiment 3

[0051] Embodiment 3, tangerine peel ebony candied fruit of the present invention and its preparation

[0052] Recipe: 180kg of ebony candied fruit, 18kg of tangerine peel powder, 8kg of coix seed powder, 6kg of yam powder and 4kg of mint powder.

[0053] Preparation method: S1. Material selection: fresh green plums are used as raw materials, and inferior fruits are removed;

[0054] S2, punching: punching the surface of greengage;

[0055] S3. Salting: The perforated greengage is salted for 25 hours with a salting solution. The salting solution is composed of salt and water. The amount of salt added is 8% of the weight of the fresh greengage; and the amount of salting solution is to submerge the greengage appropriate;

[0056] S4, rinsing: drain the greengage after salting, rinse with clean water 3 times, each time for 10 hours, drain after rinsing; the amount of clean water added is advisable to submerge the greengage;

[0057] S5, kang roasting: the drained greengage is b...

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PUM

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Abstract

The invention belongs to the field of food processing and particularly relates to preserved dark plum fruits containing dried tangerine peel and a preparation method of the preserved dark plum fruits. The preserved dark plum fruits containing the dried tangerine peel comprise raw materials in parts by weight as follows: 160-200 parts of preserved dark plum fruits, 15-20 parts of dried tangerine peel powder, 6-10 parts of coix seed powder, 5-8 parts of yam flour and 3-6 parts of mint powder. The preserved dark plum fruits containing the dried tangerine peel taste cool, sour, sweet and delicious, is moderate in softness and stable in quality and has the dietary therapy effects of promoting appetite, tonifying the spleen and the like, and the shelf life can be as long as 12 months or longer.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to candied tangerine peel ebony and a preparation method thereof. Background technique [0002] Black plum is processed by smoking or baking the dried near-ripe fruit (green plum) of Prunus mume (Sieb.) Sieb. et Zucc., a plant of the Rosaceae family. Ebony plum has the effects of astringing the lungs, astringent intestines, promoting body fluid, and calming roundworms. It is clinically used to treat chronic cough due to lung deficiency, chronic dysentery and slippery intestines, asthenic heat and thirst, and biliary roundworms. At present, in addition to being used as medicine, ebony is also widely used to make various beverages and foods. However, the processing of ebony is limited to the smoking or baking of green plums, and the processed ebony has high acidity, which is only suitable for making sour plum soup, sour plum juice and other products, and is not suitable for direct con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/36A23G3/48A23V2002/00A23V2200/14A23V2200/16A23V2200/32A23V2200/30
Inventor 张禄明匡海明廖晓凤程晓彤
Owner 广东橘香斋大健康产业股份有限公司
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