Preparation technology of nine-steaming nine-processing dark plum

Abstract

The invention provides a preparation technology of nine-steamed nine-processed smoked plums, and relates to the technical field of processing of preserved smoked plums. The preparation process of the nine-steamed and nine-processed dark plum mainly comprises the following steps: raw material pretreatment, preliminary steaming, wet enzymolysis, secondary steaming, raw material mixing, fermentation treatment, steaming sterilization, repeated steaming and the like. according to the preparation method, the defects in the prior art are overcome, the mixing uniformity of the plum flesh and the auxiliary materials is effectively improved, the taste and flavor of the plum flesh are improved through enzymolysis and fermentation, and the market value of the preserved smoked plums is increased.

Description

technical field [0001] The invention relates to the technical field of ebony candied fruit processing, in particular to a preparation process for nine-steamed and nine-processed ebony. Background technique [0002] Black plum is processed by smoking or baking the dried nearly ripe fruit (green plum) of the Rosaceae plant plum. 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 greengage, and the ebony produced 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. [0003...

AI Technical Summary

Problems solved by technology

However, the processing of ebony is limited to the smoking or baking of green plums, and the resulting 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

[0003] Most of the existing processing of ebony candied fruit adopts operations such as material selection, punching, rinsing, salting, drying, dipping and desalting, sugaring, seasoning, draining, and drying. After a series of processing, there will still be a difference between the taste and the plum meat. When the water content of the dried plum meat is high, the taste of the skin and the plum meat will be different. The inner pulp is softer, and the outer part is more flexible, which affects the sense of eating. , and when the water content of plum meat decreases, it will lead to higher toughness of the skin, which is more difficult to eat, and when the plum meat is mixed with auxiliary materials, it will also cause uneven taste, which will affect the flavor of ebony preserves

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