Preparation method of sugar-wine composite-flavor haw-red date can

• Main Authors: MENG JUN, SHI PENGBAO, GAO HAISHENG
• Format: Patent
• Language: English
• Published: 18.03.2015
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a preparation method of a sugar-wine composite-flavor haw-red date can. The sugar-wine composite-flavor haw-red date can comprises main raw materials and auxiliary materials, wherein the main raw materials comprise haws and red dates, and the auxiliary materials comprise white granulated sugar, edible alcohol and citric acid. The preparation method comprises the following steps: cleaning the haws, removing stems, pedicels and kernels of the haws, soaking in clean water for 1-2 hours, fishing out, heating soaking liquid to 90 DEG C, putting the soaked haws into the soaking liquid, pre-boiling for 1-3 minutes, and fishing out; cleaning and soaking the red dates to adequately expand the red dates, removing kernels, soaking the red dates for 1-2 hour in clean water, fishing out, heating the soaking liquid to 90 DEG C, putting the soaked red dates into the soaking liquid, pre-boiling for 2-4 minutes, and fishing out; heating the clean water until boiling, adding the white granulated sugar, uniformly stirring, further heating until boiling, and adding citric acid and edible alcohol into the solution, so as to obtain filling liquid; adding the prepared haws and red dates into a can bottle at a weight ratio of 2 to 1, heating the filling liquid to be above 95 DEG C, pouring the filling liquid into the can bottle, carrying out exhausting and sealing, standing for 5-7 days at 37 DEG C, and carrying out qualification examination, so as to obtain the sugar-wine composite-flavor haw-red date can.