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Processing method of dried cherry tomato

A processing method and technology of dried cherry tomatoes, which are applied in the confectionary industry, confectionery, food preparation, etc., can solve the problems of insufficient sweetness of fruits, hard taste of dried fruits, greasy dried fruits, etc.

Active Publication Date: 2009-08-19
产学研共同体(山东)科技成果转化有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are various dried fruits on the domestic and foreign markets for people to enjoy as leisure and tourism food. Such dried fruit products are directly dried or fried from cleaned fruits. However, there are some shortcomings in the products made by the above method. Disadvantages: directly dried dried fruit tastes hard, fried dried fruit is greasy, and the sweetness of the fruit itself is not enough, which makes the sweet-acid ratio of the product uncoordinated
At present, there is only a production method of preserved cherry tomatoes in this field, and no one has set foot in the production method of dried cherry tomatoes. This processing method of the applicant is the first, and is completely different from the above-mentioned and other methods in the prior art. The processing method of cherry tomatoes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: a kind of processing method of dried cherry tomatoes, comprises the steps:

[0019] a. Clean the fresh cherry tomatoes, remove impurities, and remove the stems, and then puncture the cleaned cherry tomatoes with a hole density of 2-5 holes / cm 2 The puncture process described in the present embodiment can use bamboo thorn needle, also can use stainless steel thorn needle to carry out puncture process to virgin fruit;

[0020] B. Carry out 4-6 hour hardening color protection treatment to cherry tomato with hardening color protection liquid, described hardening color protection liquid is mixed with the ratio of 1:0.005-0.02:0-0.002 by water, calcium chloride and sodium sulfite In the present embodiment, described hardening color-protecting liquid is to be mixed with water, calcium chloride and sodium sulfite with the ratio of 1:0.02:0.002; Use sodium sulfite to make the color of cherry tomatoes brighter and brighter;

[0021] c. the processed cherry tomatoes...

Embodiment 2

[0031] Embodiment 2: according to the processing method of dried cherry tomatoes described in embodiment 1, the hardening color protection solution described in step b is mixed with water and calcium chloride in a ratio of 1:0.02; through the above-mentioned hardening color protection The processed cherry tomatoes present the natural color of raw materials.

[0032] Take the processing of 100KG cherry tomatoes as an example:

[0033] Select fresh cherry tomatoes without moths, pollution, and pesticides, wash off the soil on the surface of the cherry tomatoes with clear water, and remove the stalks; use manual or mechanical equipment to puncture the cherry tomatoes, and the hole density is 2- 5 holes / cm 2 , Immediately put the cherry tomatoes into 85-90kg hardening color protection solution for 4-6 hours of hardening color protection treatment. The hardening color protection solution is mixed with water and calcium chloride in a ratio of 1:0.02. After hardening and color prot...

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Abstract

The invention relates to a method for processing dried cherry tomatoes, which uses cherry tomatoes as raw materials and comprises the technical processes of cleaning, puncturing, hardening for color protection, rinsing, sugaring, drying, and the like. The dried cherry tomatoes obtained through the processes have the advantages of comparatively transparent appearance, no stickiness, no hardness, and moderate acid and sweet mouthfeel.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of dried cherry tomatoes. Background technique [0002] At present, there are various dried fruits on the domestic and foreign markets for people to enjoy as leisure and tourism food. Such dried fruit products are directly dried or fried from cleaned fruits. However, there are some shortcomings in the products made by the above method. Disadvantages: directly dried dried fruit has a hard taste, fried dried fruit is greasy, and the sweetness of the fruit itself is insufficient, which makes the sweet-sour ratio of the product uncoordinated. [0003] In order to change this situation, we have expanded the range of raw materials for dried fruit products to berries. Since it is relatively difficult to make preserved or dried fruits from berry fruits, there are very few varieties of dried fruit products on the market. [0004] The purpose of the present invention is to p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/34A23L1/212A23L19/00
Inventor 李效华
Owner 产学研共同体(山东)科技成果转化有限公司
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