Plum peeling and processing technology

A processing technology and plum technology, applied in the field of agricultural and sideline products processing technology, can solve the problems of insufficient blending, little aftertaste, affecting taste, etc.

Inactive Publication Date: 2007-09-19
孔祥根
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the unprocessed and deep-processed plums sold in the market have not been peeled from the fresh raw plums. There is a feeling of melting slag in the mouth, and there is not much aftertaste after eating, so it directly affects the taste. During the processing, the fusion of salt, sugar and other impregnating materials with the pulp is not sufficient

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] Choose 10 kilograms of fresh plums and process them in the following steps:

[0020] (1) The plums are immersed in sodium hydroxide: water in a sodium hydroxide solution with a ratio of 20:80 until the solution completely submerges the plums;

[0021] (2) The sodium hydroxide solution soaked with plums is heated to 20 degrees for 10 minutes;

[0022] (3) Take out the plums, drain and cool;

[0023] (4) Put the plums in the drum and roll and stir to complete the peeling to form peeled plums.

[0024] (5) Put the peeled plums into the edible salt, and fully stir the peeled plums and edible salt;

[0025] (6) All the peeled plums are buried in edible salt, sealed and kept for 7 days; that is, fully salted;

[0026] (7) Take out the peeled plums, soak them in a pool for 2 days, and change the water 10 times;

[0027] (8) Put the peeled plums rinsed in step 7 into an altar, pour 20-degree white sugar solution, then add citric acid, cyclamate, and licorice powder, and sti...

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PUM

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Abstract

The invention provides a peeling and processing technology for plum, comprising the steps of 1) fully immersing the plum in sodium hydroxide solution; 2) heating the solution to 20-25DEG C for 10-15min; 3) taking out plum, drying; and cooling; 4) placing plum in a drum, roll stirring for peeling, and obtaining peeled plum; after completing said steps, dipping plum in sugar, salt, etc. The invention has the advantages that: after the plum is treated by dipping in sodium hydroxide solution, the plum peel is easy to separate from the pulp, and the peel can be removed only by roll stirring, the peeled plum is provided with good taste, and the taste is further improved by dipping the plum in the sugar, salt, etc.

Description

Technical field [0001] The invention relates to a processing technology for agricultural by-products, in particular to a technology for peeling and further processing raw fresh plums. Background technique [0002] At present, the unprocessed and deep-processed plums sold in the market have not been peeled from the fresh raw plums. There is a feeling of melting residue in the mouth, and there is not much aftertaste after eating, so it directly affects the taste. During the processing, the fusion of salt, sugar and other dipping materials with the pulp is not sufficient. Contents of the invention [0003] The invention provides a plum peeling and processing technology, the purpose of which is to overcome the shortcomings of the prior art, and provide a peeled and deep-processed plum, which is more delicate, fresher, and has a long aftertaste for consumers. . [0004] The technical solution adopted by the present invention to solve its technical problems is: [0005] Plum ...

Claims

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Application Information

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IPC IPC(8): A23N7/01
Inventor 孔祥根
Owner 孔祥根
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