CN104738448A - Cooked plums and production process thereof - Google Patents
Cooked plums and production process thereof Download PDFInfo
- Publication number
- CN104738448A CN104738448A CN201310749875.7A CN201310749875A CN104738448A CN 104738448 A CN104738448 A CN 104738448A CN 201310749875 A CN201310749875 A CN 201310749875A CN 104738448 A CN104738448 A CN 104738448A
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- Prior art keywords
- plum
- boil
- water
- plums
- green
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Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- 235000021018 plums Nutrition 0.000 title abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000002253 acid Substances 0.000 claims abstract description 20
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 18
- 240000006677 Vicia faba Species 0.000 claims abstract description 18
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims abstract description 17
- 235000013547 stew Nutrition 0.000 claims description 17
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 239000011435 rock Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 abstract description 6
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 4
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 239000005416 organic matter Substances 0.000 abstract description 2
- 235000015523 tannic acid Nutrition 0.000 abstract description 2
- 229920002258 tannic acid Polymers 0.000 abstract description 2
- 229920001864 tannin Polymers 0.000 abstract description 2
- 235000018553 tannin Nutrition 0.000 abstract description 2
- 239000001648 tannin Substances 0.000 abstract description 2
- 235000019658 bitter taste Nutrition 0.000 abstract 3
- 230000001939 inductive effect Effects 0.000 abstract 2
- 150000007513 acids Chemical class 0.000 abstract 1
- 238000007599 discharging Methods 0.000 abstract 1
- 235000005985 organic acids Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 description 7
- 238000010792 warming Methods 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000012976 tarts Nutrition 0.000 description 4
- 235000019606 astringent taste Nutrition 0.000 description 2
- 235000006694 eating habits Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 235000011158 Prunus mume Nutrition 0.000 description 1
- 244000018795 Prunus mume Species 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides cooked plums and a production process thereof. The cooked plums comprise the following components in percentage by mass: 60% of green plums, 20% of sugar, 10% of water and 10% of broad beans. The production process of the cooked plums comprises the following steps: soaking; discharging acids; and stewing. According to the cooked plums and the production process thereof provided by the invention, acidity and bitterness of the green plums are removed by soaking the green plums in lime water. The principle is that the main components inducing acidity and bitterness in the green plums are natural matter such as organic acids, tannins and tannic acids in the green plums, the natural organic matter is easily soluble in alkaline lime water, and thus the matter inducing acidity and bitterness can be removed by soaking the green plums in lime water. Being matched with the broad beans, the cooked plums are relatively pleasant and palatable in taste.
Description
Technical field
The present invention relates to one and boil plum and production technology thereof.
Background technology
In south, annual five, June is season of plum maturation, and there is the eating habit boiling plum in the time in Grain in Ear, and this eating habit has just had in the Xia dynasty.The Japanese apricot bloomed the first month of the lunar year bears plum at this moment, because plum taste is sour and astringent, be difficult to immediate access, so just edible after needing processing, this process boils plum, and the method for boiling plum has a variety of, but, mostly boil the sour and astringent taste that plum still thoroughly cannot remove plum, have impact on the mouthfeel of plum.
Summary of the invention
What primary and foremost purpose of the present invention was to provide a kind of sweet and sour taste boils plum and production technology thereof, for realizing the object of foregoing invention, by the following technical solutions:
One boils plum, comprises according to mass ratio:
Green plum 60%, sugar 20%, water 10%, broad bean 10%.
Preferably, boil plum to comprise according to mass ratio:
Green plum 60%, rock sugar 10%, white granulated sugar 10%, water 10%, broad bean 10%.
Boil a production technology for plum, comprise the following steps:
Soak, green plum limewash soaks;
Acid discharge, the green plum after immersion is stewed or is boiled in water, adds water and repeat to stew or boil after being poured out by the sour water of generation;
Stew, aged green plum is mixed to be stewed in water with broad bean, stews in process and adds sugar.
Preferably, immersion limewash concentration is 1 ~ 3%, and soak time is 96 hours.
Preferably, to stew during acid discharge or the water temperature of boiling is 75 ~ 85 DEG C.
Preferably, to stew during acid discharge or the water temperature of boiling rises to 75 ~ 85 DEG C from normal temperature.
Preferably, to stew during acid discharge or time of boiling is 84 hours.
Preferably, the water temperature stewed is 45 ~ 50 DEG C, and the time is 24 hours.
Preferably, the green plum stewed, broad bean are 10:1 by ratio of quality and the number of copies.
Preferably, the sugar added when stewing comprises rock sugar and/or white granulated sugar.
Provided by the inventionly boil plum and production technology thereof, the acid of removing in green plum, astringent taste is soaked by limewash, principle is: cause the main matter composition of acerbity to be the natural organic acid that contains and the material such as tannin, tannic acid in green plum in green plum, this natural organic matter is soluble in the limewash of alkalescence, removes cause sour and astringent material with limewash after soaking.And it is preferably good to eat to be equipped with the mouthfeel that broad bean makes to boil plum.
Detailed description of the invention
Below in conjunction with by embodiment, the present invention is set forth, but protection scope of the present invention is not only confined to following examples.Person of an ordinary skill in the technical field, according to content disclosed by the invention, all can realize object of the present invention.
Embodiment:
One boils plum, comprises according to mass fraction:
Green plum 60, sugar 20, water 10, broad bean 10.
Wherein, sugar 20 parts can comprise each 10 parts of rock sugar, white granulated sugar, also can be 20 parts, rock sugar or white granulated sugar 20 parts.
Embodiment 1
The production technology of boiling plum is as follows:
1, soak, get green plum limewash by mass fraction and soak, all green plums are crossed in lime water logging, and wherein immersion limewash concentration is 1%(g/100g), soak time is about 96 hours;
2, acid discharge, green plum after soaking with limewash is taken out from limewash, clean after putting into native tank and add clear water, 75 DEG C are warming up to gradually from the little fire of normal temperature, then the sour water in native tank is poured out, retain green plum, and then add clear water, sour water is poured out again again after normal temperature is warming up to 75 DEG C gradually with little fire, so acid discharge repeatedly, the time of stewing during acid discharge or boil is about 84 hours, obviously reduce or tart flavour until boil tart flavour in the water of plum, change that waterside is several to be determined according to actual conditions, the effect at the uniform velocity heated up prevents green plum from breaking in acid discharge process, affect outward appearance, accomplish to keep green plum profile complete attractive in appearance as far as possible,
3, stew, dried broad bean (clean by clean water) is added after green plum acid discharge terminates, green plum and broad bean one piece are warming up to 45 DEG C with little fire and stew, rock sugar and white granulated sugar is added after keeping the temperature of 45 DEG C to stew 12 hours, continue to stew and boil about 12 little of green plum just melt in the mouth, broad bean entrance has the sour-sweet taste of green plum.
Embodiment 2
The production technology of boiling plum is as follows:
1, soak, get green plum limewash by mass fraction and soak, all green plums are crossed in lime water logging, and wherein immersion limewash concentration is 3%(g/100g), soak time is about 96 hours;
2, acid discharge, green plum after soaking with limewash is taken out from limewash, clean after putting into native tank and add clear water, 85 DEG C are warming up to gradually from the little fire of normal temperature, then the sour water in native tank is poured out, retain green plum, and then add clear water, sour water is poured out again again after normal temperature is warming up to 85 DEG C gradually with little fire, so acid discharge repeatedly, the time of stewing during acid discharge or boil is about 84 hours, obviously reduce or tart flavour until boil tart flavour in the water of plum, change that waterside is several to be determined according to actual conditions, the effect at the uniform velocity heated up prevents green plum from breaking in acid discharge process, affect outward appearance, accomplish to keep green plum profile complete attractive in appearance as far as possible,
3, stew, dried broad bean (clean by clean water) is added after green plum acid discharge terminates, green plum and broad bean one piece are warming up to 50 DEG C with little fire and stew, rock sugar or white granulated sugar is added after keeping the temperature of 50 DEG C to stew 12 hours, continue to stew and boil about 12 little of green plum just melt in the mouth, broad bean entrance has the sour-sweet taste of green plum.
Above plum is boiled to one provided by the present invention and production technology is described in detail, apply specific case herein to set forth principle of the present invention and embodiment, the explanation of above embodiment just understands method of the present invention and core concept thereof for helping; Meanwhile, for one of ordinary skill in the art, according to thought of the present invention, all will change in specific embodiments and applications, in sum, this description should not be construed as limitation of the present invention.
Claims (10)
1. boil a plum, it is characterized in that comprising according to mass ratio:
Green plum 60%, sugar 20%, water 10%, broad bean 10%.
2. one as claimed in claim 1 boils plum, it is characterized in that comprising according to mass ratio:
Green plum 60%, rock sugar 10%, white granulated sugar 10%, water 10%, broad bean 10%.
3. boil a production technology for plum, it is characterized in that comprising the following steps:
Soak, green plum limewash soaks;
Acid discharge, the green plum after immersion is stewed or is boiled in water, adds water and repeat to stew or boil after being poured out by the sour water of generation;
Stew, aged green plum is mixed to be stewed in water with broad bean, stews in process and adds sugar.
4. boil the production technology of plum as claimed in claim 3, it is characterized in that:
Immersion limewash concentration is 1 ~ 3%, and soak time is 96 hours.
5. boil the production technology of plum as claimed in claim 3, it is characterized in that:
The water temperature of stewing during acid discharge or boil is 75 ~ 85 DEG C.
6. boil the production technology of plum as claimed in claim 3, it is characterized in that:
The water temperature of stewing during acid discharge or boil rises to 75 ~ 85 DEG C from normal temperature.
7. boil the production technology of plum as claimed in claim 3, it is characterized in that:
The time of stewing during acid discharge or boil is 84 hours.
8. boil the production technology of plum as claimed in claim 3, it is characterized in that:
The water temperature stewed is 45 ~ 50 DEG C, and the time is 24 hours.
9. boil the production technology of plum as claimed in claim 3, it is characterized in that:
The green plum stewed, broad bean are 10:1 by ratio of quality and the number of copies.
10. boil the production technology of plum as claimed in claim 3, it is characterized in that:
The sugar added when stewing comprises rock sugar and/or white granulated sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310749875.7A CN104738448A (en) | 2013-12-31 | 2013-12-31 | Cooked plums and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310749875.7A CN104738448A (en) | 2013-12-31 | 2013-12-31 | Cooked plums and production process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104738448A true CN104738448A (en) | 2015-07-01 |
Family
ID=53579152
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310749875.7A Pending CN104738448A (en) | 2013-12-31 | 2013-12-31 | Cooked plums and production process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104738448A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813168A (en) * | 2018-05-29 | 2018-11-16 | 凌云县郁丰农业专业合作社联合社 | A kind of globefish leopard cat feed and preparation method thereof based on ramulus mori |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1236559A (en) * | 1998-05-22 | 1999-12-01 | 赖善辉 | Technology for making Qi orange cake and its components |
| JP2004113006A (en) * | 2002-09-24 | 2004-04-15 | Mitsukan Group Honsha:Kk | Method for producing hard dried cut plum and hard dried cut plum obtained by the method |
| CN102028083A (en) * | 2009-09-27 | 2011-04-27 | 蔡晓敏 | Method for processing salted plums |
-
2013
- 2013-12-31 CN CN201310749875.7A patent/CN104738448A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1236559A (en) * | 1998-05-22 | 1999-12-01 | 赖善辉 | Technology for making Qi orange cake and its components |
| JP2004113006A (en) * | 2002-09-24 | 2004-04-15 | Mitsukan Group Honsha:Kk | Method for producing hard dried cut plum and hard dried cut plum obtained by the method |
| CN102028083A (en) * | 2009-09-27 | 2011-04-27 | 蔡晓敏 | Method for processing salted plums |
Non-Patent Citations (4)
| Title |
|---|
| 刘傲阳等: "《趣味大众百果滋补》", 30 June 1992, 天津科技翻译出版公司 * |
| 应可军等: "《阆风先生舒岳祥》", 31 May 2006, 宁海县文联印刷厂 * |
| 张秀玲等: "《果蔬采后生理与贮运学》", 28 February 2011, 北京：化学工业出版社 * |
| 赵敏等: "《汤汤水水》", 30 April 2006, 上海：上海文化出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813168A (en) * | 2018-05-29 | 2018-11-16 | 凌云县郁丰农业专业合作社联合社 | A kind of globefish leopard cat feed and preparation method thereof based on ramulus mori |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150701 |