Production technology of multi-flavor apricot green plum

Multi-flavor apricot and green plum is a kind of sugar product made from green apricot as the main raw material, pickled, dyed and processed with licorice compound solution. the product is sour, sweet, salty, fragrant and unique in flavor, and it is an important raw material for preparing assorted preserved fruit. At the same time, it is also an indispensable embellishment and decorative food for cakes and other pastry stuffing. The main raw material used in processing this product, green apricot, is harvested when apricot fruit 5-6 is ripe, and can be carried out by falling fruit or combining with fruit thinning in the later stage, so that the processing cost is greatly reduced and the economic benefit of fruit growers is improved. The processing of this project is simple, and the technology is easy to master. Township processing enterprises, orchard farms or professional households of fruit trees can all produce by themselves.

I. technological process

Raw material → selection → cleaning → salting → desalting → sulfur treatment → licorice compound solution dipping → sugar to → baking → inspection → packaging

II. Key points of process and technology

1. Raw materials require the production of apricot green plum green apricot, maturity to 5: 6, apricot kernel hardened, apricot skin began to brown harvest. Requires the use of nuclear small meat thick, apricot fruit diameter of more than 2 cm of raw materials. Remove remnants, scars, over-born or rotten apricot fruits for other treatment.

two。 Salt treatment prepares a salt solution with a concentration of 14% to 16%, and add 0.5% alum, stir evenly, pour the selected and cleaned green apricot into the mixture, and flood the green apricot with salt water. In order to make the green apricot eat salt evenly, stir once a day for about 6-8 days, wait for the green apricot to be pickled thoroughly, fish the apricot into the bamboo basket and drain the water to prepare for enucleation.

3. When enucleating and enucleating, the apricot seam is facing up, squeeze the core gently with a plank or use a nuclear press to separate the core, or you can gently hit it with a wooden hammer to separate the nuclear meat. Be careful not to crush the integrity of the apricot bowl when pressing the core.

4. The desalted apricot bowl after enucleation should be soaked in clean water and changed every 3-4 hours, generally soaking for 12-24 hours. When the salt content of the apricot bowl is 1% 2% and the salty taste becomes light, remove it, drain the water and set aside.

5. Soak sulfur to prepare a sulfite solution containing 0.15%-0.2% sulfur dioxide, pour into a desalted apricot bowl, soak for 8 hours for 12 hours, rinse once with clean water, drain and bake or bask until semi-dry.

6. Preparation of ① licorice compound solution impregnated with licorice compound solution: dosage and proportion of extract per 100kg green apricot bowl: licorice 2.5kg, refined salt 6.5kg, citric acid 200g, cinnamon, clove, cardamom, fennel powder 50g, water 25kg.

To keep the pure green of apricot and green plum. The apricot bowl can be dyed with indigo and lemon yellow pigment during impregnation. The amount of food pigment is generally 0.015%-0.025% of the weight of apricot bowls, in which the ratio of indigo and lemon yellow is generally 4 ∶ 6-3 ∶ 7.

Wash licorice first, then boil it with 25 kg of water and concentrate it to 20 kg. After filtering the licorice juice, mix the above seasonings into the licorice compound impregnation solution, dissolve the pigment with a small amount of water, and also add it to the impregnation solution. ② impregnation treatment: heat the compound impregnation solution to 80: 90 ℃, add the semi-dry apricot bowl while it is hot, turn it slowly, make it fully absorbed, soak it for 12 hours, and then treat with sugar.

7. Sugar pickling treatment according to the proportion of 30 kg sugar per 100 kg green apricot fruit bowl, layer by layer of sugar pickled in a fruit bowl. Add sugar once after 2 days, the amount of sugar is 8% of the fruit weight, and then add sugar again after 2 days, the amount of sugar is 6% of the fruit weight. Stop adding sugar at this time, and when there is a slight fermentation, remove the apricot green plum fruit bowl. Heat the sugar solution in the pot, adjust the sugar concentration to 50%, boil, pour the fruit bowl into the pot, when it is about to boil, place the fruit bowl and sugar solution in the soaking tank, soak for 48 hours, add sugar every 5 days. The amount of sugar added each time is 7% of the weight of the fruit bowl. Add sugar for 4 times and soak for 2-4 days. Remove the fruit bowl, adjust the concentration of the sugar solution to 65%, and heat it to the boil, then soak the sugar solution for 3 to 5 days, then remove, drain the sugar solution, and bake.

8. When baking, first bake at 60% temperature for 5-6 hours, then heat up to 70 ℃, bake for about 8-12 hours, the water content is reduced to 18%-20%, and you can leave the room when you touch it without sticking your hands.

9. After the apricot and green plum is packed out of the room, the apricot and green plum should be put on the plate for 2 to 3 days, then trimmed and selected, the impurities, debris and products with bad color should be packed separately, and the qualified products should be quantitatively packed in plastic food bags.

3. analysis of related technical problems of multi-flavor apricot and green plum.

1. The flavor of the product was improved on the basis of the traditional technology, and the licorice compound solution was impregnated before the fruit bowl sugar was made, so that the product had the compound flavor of sour, sweet, salty and fragrant.

two。 The suitable ratio of indigo and lemon yellow is 3 ∶ 7. The method used is to add the pigment to the compound impregnation solution of licorice, and to absorb the pigment into the pulp while absorbing the impregnation solution in the fruit bowl.

3. The time of sugar impregnation was treated by dehydration after dipping in the compound solution of apricot green plum and licorice. The fermentation time is generally about 1 day.