Method for producing non-oil arillus longan
A manufacturing method and technology of longan meat, applied in food preparation, food preservation, fruit and vegetable preservation, etc., can solve the problem of longan meat with oil stains, achieve the effect of neat appearance, reduced conditions, and extended shelf life
Inactive Publication Date: 2010-11-10
厦门铭一食品有限公司
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Problems solved by technology
The purpose of the present invention is to provide a non-oily longan meat production method for the problem that the existing longan meat is generally oily
Method used
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Embodiment 3
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A method for producing non-oil longan pulp belongs to fruit preparation or treatment, in particular to a method for producing longan pulp without oil. The invention comprises that washing fresh longan pulp in water, drying cleaned longan pulp, packing it into bag to be stored in refrigerator, removing case and corn, turning over the inner membrane of longan pulp or turning outwards the inner membrane to be flattened into longan pulp sheet, using needled to connect longan pulp sheets into longan pulp sequence, putting sequence into disc, drying in drying furnace via hot air, removing the needle and packing. The invention turns outwards the inner membrane without adding oil, therefore, the product has non oil smell, good taste, high flexibility and prolonged fresh period, and better appearance or the like.
Description
The manufacture method of non-oily longan meat technical field The invention relates to fruit preparation or treatment, in particular to a method for manufacturing longan meat without oil stains. Background technique When running into hot flashes above 25°C, usually, the longan meat will be sticky and soft between the slices, and between the longan meat slices and the package, causing the longan meat to have a bad appearance and affecting the quality of the longan meat. In order to overcome the problem that the longan meat is sticky and soft between the longan meat and the longan meat slices and the package when the longan meat is packaged, and at the same time in order to improve the appearance and color of the longan meat, in the process of processing longan meat by traditional methods, it has been used since ancient times. Add proper amount of fat to the longan meat. There are longan meat with grease, due to the poor quality of the grease and irreversible factors, the ...
Claims
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IPC IPC(8): A23B7/00A23B7/02A23B7/024A23L1/212A23L19/00
Inventor 郭东升
Owner 厦门铭一食品有限公司