CN103493950A - Waxberry processed with salt and processing method thereof - Google Patents

Abstract

The invention discloses a waxberry processed with salt and a processing method thereof. The waxberry processed with salt comprises, on the basis of 50 kg of a finished salt-processed waxberry product, 12.5 to 17.5 kg of white sugar, 0.005 to 0.02 kg of sodium cyclamate, 0.5 to 2 kg of citric acid, 0.005 to 0.015 kg of sodium saccharin, 0.005 to 0.025 kg of Ganbao, 0.05 to 0.25 kg of aspartame, 0.05 to 0.2 kg of monosodium glutamate, 0.005 to 0.0125 kg of sodium benzoate, 0.005 to 0.0125 kg of potassium sorbate, 0.005 to 0.025 kg of vanillin, 0.005 to 0.015 kg of carmine, 0.5 to 2.5 kg of glucose, 1.5 to 3 kg of salt, 1.5 to 2.5 kg of water, with the balance being waxberry. The processing method for the waxberry processed with salt comprises the following steps: 1) selection of raw materials; 2) salting; 3) rinsing; 4) batching; 5) immersion in juice; 6) opening of a pool; and 7) drying in the sun to prepare a finished product. The waxberry processed with salt provided by the invention has the advantages of long storage time, as long as one year, good taste and abundant nutrients. The processing method for the waxberry processed with salt is environment friendly and poses no pollution to the environment.

Description

A kind of Yanjin red bayberry and processing method thereof

Technical field

The present invention relates to a kind of Yanjin red bayberry and processing method thereof.

Background technology

Green plum claims again fruit plum, smoked plum, belongs to one of rose family fruit tree, originates in China, is Subtropic of China special product fruit.Green plum is a kind of medicine-food two-purpose resource, has plurality of health care functions.The one-tenth of green plum is grouped into has following features: (1) low sugar peracid (total reducing sugar 1.3%, total acid 6.4%), and its T value (sugar-acid ratio) is 0.2, is 1/72 of pear, 1/8 of apricot is even also low than the T value of lemon.Thereby the fruit plum is a kind of good natural tart flavour raw material.Natural organic acids has multiple physiological regulation function, is the main composition of green plum.(2) have rational calcium-phosphorus ratio, its ratio is about 1:1.With other several fruit, compare, not only calcium-phosphorus ratio is reasonable, and absolute number is the highest, is the good raw material of producing infant foods and old people food.(3) containing Vb2 up to 5.6mg/100g, be hundreds of times of other fruit, and Vb2 is in very stable peracidity environment, this is the very outstanding advantage of green plum.Thereby green plum has certain medical value, flavor acid warm in nature, enter liver, spleen, lung, large intestine channel, has and astringe the lung to stop cough, promote the production of body fluid and only drink, and relieving diarrhea with astringents, the effect of claming ascaris, can control chronic cough, abnormal heat, polydipsia, stomachache, vomiting etc.In traditional Chinese medicine, people generally believe that green plum has expelling parasite to stop dysentery, promotes digestion, heat extraction dysphoria, putrefaction-removing granulation-promoting, stop the pharmacological action such as polydipsia.In addition, green plum also has following health-care effect: (1) acid adjustment soda balance keeps the body fluid alkalescent:

Food can be divided into acid food and basic food, and the rice of people's staple food, fish, meat, egg, fowl etc. are acid foods, and long-term too much eating can make the blood of human body acidification, becomes the root that produces various diseases.Although green plum is very sour, its component neutral and alkali mineral matter is greatly more than acid mineral matter, and the natural high-quality organic acid in green plum is of value to the absorption of calcium, thus be above the ordinary basic food, can in and the acidity of blood, keep the alkalescent of body fluid.(2) eliminate a large amount of natural high-quality citric acid contained in the tired plum fruit that enhances vigour and can promote the TCA circulation, rapidly tired element is excreted, produce power, make food completing combustion to greatest extent, and this has real value especially to sportsman, high-temperature operation PERSONNEL RECOVERY muscle power.(3) significant whole intestines effect plum fruit has the unique effects of regulating functions of intestines and stomach.Catechuic acid in green plum can promote wriggling and the conditioning intestines of intestines, and constipation (especially pregnant woman) is had to remarkable efficacy.Contain abundant organic acid in green plum and can make human body intestinal canal temporarily be acid, the pathogens such as Escherichia coli, salmonella, staphylococcus aureus are had to certain inhibitory action, can be used for preventing enteric infectious disease.All effective to the diarrhoea constipation, there is dual regulation, be the Alimentary active food of most suitable adjustment.(4), after the harmful components such as the additive in the detoxication food of green plum, coloring agent enter human body, be all that the detoxication by liver and kidney excretes.The pyruvic acid that plum fruit contains and oleanolic acid isoreactivity material have protective effect to liver, can improve the function of detoxification of liver, strengthen human body Detoxicating food-poisoning, water poison, the malicious ability of blood, therefore the title of " human body bodyguard " is arranged.(5) the anti-senility plum fruit can promote the parotin that the salivary gland secretion history is many, parotin is a kind of autacoid, often be called as " element of recovering one's youthful vigour ", it can promote whole body to knit with blood vessel to be tending towards younger, keep the metabolic rhythm and pace of moving things, make the old man of more than 70 year old of pink and healthy-looking, the effect of U.S. flesh hairdressing is arranged.Clean blood, removing toxic substances, sterilization be keep human body self health three in key element, green plum all has it, it is the excellent fruit that integrates medical treatment, health, keeps healthy.But the preservation of fresh green plum is difficult for, and the time is short, and taste is single, and for this reason, we have developed a kind of storage time is long, taste is good Yanjin red bayberry and processing method thereof.

Summary of the invention

Technical problem for above-mentioned existence the objective of the invention is: proposed a kind of storage time is long, taste is good, nutritious Yanjin red bayberry and processing method thereof.

Technical solution of the present invention is achieved in that a kind of Yanjin red bayberry, comprises red bayberry, white granulated sugar, honey element, citric acid, saccharin sodium, sweet treasured, Aspartame, monosodium glutamate, Sodium Benzoate, sorbic acid first, vanillic aldehyde, famille rose, glucose, salt, water; Wherein, in every 100 jin of Yanjin red bayberry finished products, white granulated sugar accounts for 25-35 jin, honey element and accounts for 0.01-0.04 jin, citric acid and account for 1-4 jin, saccharin sodium and account for 0.01-0.03 jin, sweet treasured and account for 0.01-0.05 jin, Aspartame and account for 0.1-0.5 jin, monosodium glutamate and account for 0.1-0.4 jin, Sodium Benzoate and account for 0.01-0.025 jin, sorbic acid first and account for 0.01-0.025 jin, vanillic aldehyde and account for 0.01-0.05 jin, famille rose and account for 0.01-0.03 jin, glucose and account for that 1-5 jin, salt account for 3-6 jin, water accounts for 3-5 jin, and all the other are red bayberry.

Preferably, the processing method of described Yanjin red bayberry comprises following steps:

1), select materials: select fresh fruit red bayberry mature eighty-to-ninety percent;

2), salt marsh: the fresh fruit red bayberry, with after the clear water washing, is put into to great Chi, then admix salt, the 25-30% that the addition of salt is fresh fruit red bayberry gross mass, salting period is 20-30 days, during, use the circulating pump circulating brine every day, make the salinity infiltration evenly, make the first semi-finished product: the water embryo;

3), rinsing: the red bayberry of pickling, pull out from great Chi, after pulling out, put into rinsing bath, carry out rinsing, with impurity and salinity in clear water rinsing red bayberry, slough 60 percent left and right of salinity, then dry after pulling out from rinsing bath, make the second semi-finished product: dry embryo;

4), batching: by white granulated sugar, honey element, citric acid, saccharin sodium, sweet treasured, Aspartame, monosodium glutamate, famille rose, Sodium Benzoate, the sorbic acid first, vanillic aldehyde mixes in proportion;

5), soak juice: 1., imitation frosted glass: batching is put into to boiled boiling water, stir, be syrup; 2., dry embryo is put into and is soaked the juice pond, after waiting burned material cooling, pours into and soaks in the juice pond, soaks the juice time to be about 20-30 days;

6), Qi Chi: will soak the red bayberry semi-finished product that juice finishes, and pull out from soak the juice pond, and put into the plastics plaque;

7), shine manufactured goods: the plastics plaque is put on the top of the shelf, red bayberry is dried, shine in process processed, observe the quality of red bayberry, when the red bayberry pulp-water is no more than 20%, add appropriate glucose, be Yanjin red bayberry finished product.

Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:

Yanjin of the present invention red bayberry, the storage time is long, can preserve 1 year, taste good, nutritious; The processing method environmental protection of described Yanjin red bayberry, free from environmental pollution simultaneously.

The specific embodiment

Embodiment mono-

A kind of Yanjin of the present invention red bayberry, comprise red bayberry, white granulated sugar, honey element, citric acid, saccharin sodium, sweet treasured, Aspartame, monosodium glutamate, Sodium Benzoate, sorbic acid first, vanillic aldehyde, famille rose, glucose, salt, water; Wherein, in every 100 jin of Yanjin red bayberry finished products, white granulated sugar accounts for 25 jin, honey element and accounts for 0.01 jin, citric acid and account for 1 jin, saccharin sodium and account for 0.01 jin, sweet treasured and account for 0.01 jin, Aspartame and account for 0.1 jin, monosodium glutamate and account for 0.1 jin, Sodium Benzoate and account for 0.01 jin, sorbic acid first and account for 0.01 jin, vanillic aldehyde and account for 0.01 jin, famille rose and account for 0.01 jin, glucose and account for 1 jin, salt and account for 3 jin, water and account for 5 jin, and all the other are red bayberry.

The processing method of described Yanjin red bayberry comprises following steps:

1), select materials: select fresh fruit red bayberry mature eighty-to-ninety percent;

2), salt marsh: the fresh fruit red bayberry, with after the clear water washing, is put into to great Chi, then admix salt, the 25-30% that the addition of salt is fresh fruit red bayberry gross mass, salting period is 20-30 days, during, use the circulating pump circulating brine every day, make the salinity infiltration evenly, make the first semi-finished product: the water embryo;

3), rinsing: the red bayberry of pickling, pull out from great Chi, after pulling out, put into rinsing bath, carry out rinsing, with impurity and salinity in clear water rinsing red bayberry, slough 60 percent left and right of salinity, then dry after pulling out from rinsing bath, make the second semi-finished product: dry embryo;

4), batching: by white granulated sugar, honey element, citric acid, saccharin sodium, sweet treasured, Aspartame, monosodium glutamate, famille rose, Sodium Benzoate, the sorbic acid first, vanillic aldehyde mixes in following ratio: white granulated sugar accounts for 2500, honey element 1, citric acid 100, saccharin sodium 1, sweet precious 1, Aspartame 10, monosodium glutamate 10, carmine 1, Sodium Benzoate 1, sorbic acid first 1, vanillic aldehyde 1;

5), soak juice: 1., imitation frosted glass: batching is put into to boiled boiling water, stir, be syrup; 2., dry embryo is put into and is soaked the juice pond, after waiting burned material cooling, pours into and soaks in the juice pond, soaks the juice time to be about 20-30 days;

6), Qi Chi: will soak the red bayberry semi-finished product that juice finishes, and pull out from soak the juice pond, and put into the plastics plaque;

7), shine manufactured goods: the plastics plaque is put on the top of the shelf, red bayberry is dried, shine in process processed, observe the quality of red bayberry, when the red bayberry pulp-water is no more than 20%, add appropriate glucose, be Yanjin red bayberry finished product.

Embodiment bis-

A kind of Yanjin of the present invention red bayberry, comprise red bayberry, white granulated sugar, honey element, citric acid, saccharin sodium, sweet treasured, Aspartame, monosodium glutamate, Sodium Benzoate, sorbic acid first, vanillic aldehyde, famille rose, glucose, salt, water; Wherein, in every 100 jin of Yanjin red bayberry finished products, white granulated sugar accounts for 35 jin, honey element and accounts for 0.04 jin, citric acid and account for 4 jin, saccharin sodium and account for 0.03 jin, sweet treasured and account for 0.05 jin, Aspartame and account for 0.5 jin, monosodium glutamate and account for 0.4 jin, Sodium Benzoate and account for 0.025 jin, sorbic acid first and account for 0.025 jin, vanillic aldehyde and account for 0.05 jin, famille rose and account for 0.03 jin, glucose and account for 5 jin, salt and account for 6 jin, water and account for 5 jin, and all the other are red bayberry.

The processing method of described Yanjin red bayberry comprises following steps:

1), select materials: select fresh fruit red bayberry mature eighty-to-ninety percent;

2), salt marsh: the fresh fruit red bayberry, with after the clear water washing, is put into to great Chi, then admix salt, the 25-30% that the addition of salt is fresh fruit red bayberry gross mass, salting period is 20-30 days, during, use the circulating pump circulating brine every day, make the salinity infiltration evenly, make the first semi-finished product: the water embryo;

3), rinsing: the red bayberry of pickling, pull out from great Chi, after pulling out, put into rinsing bath, carry out rinsing, with impurity and salinity in clear water rinsing red bayberry, slough 60 percent left and right of salinity, then dry after pulling out from rinsing bath, make the second semi-finished product: dry embryo;

4), batching: by white granulated sugar, honey element, citric acid, saccharin sodium, sweet treasured, Aspartame, monosodium glutamate, famille rose, Sodium Benzoate, the sorbic acid first, vanillic aldehyde mixes in following ratio: white granulated sugar accounts for 3500, honey element 4, citric acid 400, saccharin sodium 3, sweet precious 5, Aspartame 50, monosodium glutamate 40, carmine 3, Sodium Benzoate 2.5, sorbic acid first 2.5, vanillic aldehyde 5;

5), soak juice: 1., imitation frosted glass: batching is put into to boiled boiling water, stir, be syrup; 2., dry embryo is put into and is soaked the juice pond, after waiting burned material cooling, pours into and soaks in the juice pond, soaks the juice time to be about 20-30 days;

6), Qi Chi: will soak the red bayberry semi-finished product that juice finishes, and pull out from soak the juice pond, and put into the plastics plaque;

7), shine manufactured goods: the plastics plaque is put on the top of the shelf, red bayberry is dried, shine in process processed, observe the quality of red bayberry, when the red bayberry pulp-water is no more than 20%, add appropriate glucose, be Yanjin red bayberry finished product.

Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:

Yanjin of the present invention red bayberry, the storage time is long, can preserve 1 year, taste good, nutritious; The processing method environmental protection of described Yanjin red bayberry, free from environmental pollution simultaneously.

Above-described embodiment is only explanation technical conceive of the present invention and characteristics; its purpose is to allow the person skilled in the art can understand content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences that Spirit Essence is done according to the present invention change or modify, and all should be encompassed in protection scope of the present invention.

Claims (2)

1. a Yanjin red bayberry, is characterized in that: comprise red bayberry, white granulated sugar, honey element, citric acid, saccharin sodium, sweet treasured, Aspartame, monosodium glutamate, Sodium Benzoate, sorbic acid first, vanillic aldehyde, famille rose, glucose, salt, water; Wherein, in every 100 jin of Yanjin red bayberry finished products, white granulated sugar accounts for 25-35 jin, honey element and accounts for 0.01-0.04 jin, citric acid and account for 1-4 jin, saccharin sodium and account for 0.01-0.03 jin, sweet treasured and account for 0.01-0.05 jin, Aspartame and account for 0.1-0.5 jin, monosodium glutamate and account for 0.1-0.4 jin, Sodium Benzoate and account for 0.01-0.025 jin, sorbic acid first and account for 0.01-0.025 jin, vanillic aldehyde and account for 0.01-0.05 jin, famille rose and account for 0.01-0.03 jin, glucose and account for that 1-5 jin, salt account for 3-6 jin, water accounts for 3-5 jin, and all the other are red bayberry.

2. the processing method of Yanjin according to claim 1 red bayberry comprises following steps:

1), select materials: select fresh fruit red bayberry mature eighty-to-ninety percent;

2), salt marsh: the fresh fruit red bayberry, with after the clear water washing, is put into to great Chi, then admix salt, the 25-30% that the addition of salt is fresh fruit red bayberry gross mass, salting period is 20-30 days, during, use the circulating pump circulating brine every day, make the salinity infiltration evenly, make the first semi-finished product: the water embryo;

3), rinsing: the red bayberry of pickling, pull out from great Chi, after pulling out, put into rinsing bath, carry out rinsing, with impurity and salinity in clear water rinsing red bayberry, slough 60 percent left and right of salinity, then dry after pulling out from rinsing bath, make the second semi-finished product: dry embryo;

4), batching: by white granulated sugar, honey element, citric acid, saccharin sodium, sweet treasured, Aspartame, monosodium glutamate, famille rose, Sodium Benzoate, the sorbic acid first, vanillic aldehyde mixes in proportion;

5), soak juice: 1., imitation frosted glass: batching is put into to boiled boiling water, stir, be syrup; 2., dry embryo is put into and is soaked the juice pond, after waiting burned material cooling, pours into and soaks in the juice pond, soaks the juice time to be about 20-30 days;

6), Qi Chi: will soak the red bayberry semi-finished product that juice finishes, and pull out from soak the juice pond, and put into the plastics plaque;

7), shine manufactured goods: the plastics plaque is put on the top of the shelf, red bayberry is dried, shine in process processed, observe the quality of red bayberry, when the red bayberry pulp-water is no more than 20%, add appropriate glucose, be Yanjin red bayberry finished product.