Preparation method of Smallanthus sonchifolius preserved fruit
A technology for yacon fruit and preserved fruit, which is applied in food preparation, confectionery, confectionery industry and other directions, can solve the problems of unsuitability for mass industrial production, large equipment investment and high production cost, and achieves easy popularization and promotion, less equipment investment and better taste. unique effect
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Embodiment 1
[0020] Take 50 kg of fresh yacon fruit, wash it with clean water, peel or peel it, cut it into 40 kg of uniform fruit slices with a thickness of 6 cm within 2 hours of peeling or peeling, and put it into the prepared 0.8% sodium pyrosulfite in time and 0.5% calcium chloride aqueous solution, the amount of aqueous solution is to immerse 40 kg of fruit slices, seal and store for later use; then take out the fruit slices, wash them repeatedly with clean water until there is no peculiar smell, put the fruit slices into a clean water pot and boil For 30 minutes, add 0.8% salt and 1% edible sodium hexametaphosphate to the stainless steel pot until it is cooked through, then remove the fruit slices and drain the water, then pour the fruit slices into the transformed white sugar solution 12 hours of initial immersion, then fished out and drenched, the white granulated sugar solution is citric acid, white granulated sugar and water mixed in a weight percentage of 1:50:49, and heated to ...
Embodiment 2
[0022] Take 60 kg of fresh yacon fruit, wash it with clean water, peel or peel it, cut it into 48 kg of uniform fruit slices with a thickness of 7 cm within 2 hours of peeling or peeling, and put it into the prepared 0.8% by weight sodium metabisulfite in time and 0.5% calcium chloride aqueous solution, the amount of aqueous solution is to immerse 48 kg of fruit slices, seal and store for later use; then take out the fruit slices, wash repeatedly with clean water until there is no peculiar smell, put the fruit slices into a clean water pot and boil For 40 minutes, add 0.8% salt and 1% edible sodium hexametaphosphate to the stainless steel pot until it is cooked through, remove the fruit slices and drain the water, and pour the fruit slices into the transformed white sugar solution 13 hours of initial immersion, then remove and drain. The white granulated sugar solution is mixed with citric acid, white granulated sugar and water in a ratio of 1:50:49 by weight, and then heated t...
Embodiment 3
[0024] Take 75 kg of fresh yacon fruit, wash it with water, peel or peel it, cut it into 60 kg of uniform fruit slices with a thickness of 8 cm within 2 hours of peeling or peeling, and put it into the prepared 0.8% by weight sodium pyrosulfite in time and 0.5% calcium chloride aqueous solution, the amount of aqueous solution is to immerse 60 kg of fruit slices, seal and store for later use; then take out the fruit slices, wash them repeatedly with clean water until there is no peculiar smell, put the fruit slices into a clean water pot and boil For 50 minutes, add 0.8% salt and 1% edible sodium hexametaphosphate to the stainless steel pot until it is cooked through, remove the fruit slices and drain the water, and pour the fruit slices into the transformed white sugar solution 15 hours of initial immersion, then remove and drain. The white granulated sugar solution is mixed with citric acid, white granulated sugar and water in a ratio of 1:50:49 by weight, and then heated to 1...
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