Method for freezing and retaining freshness for industrial mass-storage fresh litchi fruit

Abstract

The invention discloses a method for freezing and retaining freshness for industrial mass-storage fresh litchi fruits. The method comprises the following steps: (1) transporting big litchis which are almost mature and are collected from a litchi garden by a refrigerator car back to a processing plant, selecting fruits, pruning, and leaving fruit spur sections on each litchi fruit grain; (2) dipping and blanching in hot water, and removing eggs and foreign matters on a litchi peel; (3) dipping and cooling in normal-temperature water, and cooling in cold water; (4) taking out the litchi, dripping and draining, and putting the litchi into a litchi grain fixing box; (3) putting the litchi and the litchi grain fixing box into a nylon compound bag, and vacuumizing the bag by a vacuum packing machine; (4) quickly freezing the vacuum packing litchi at low temperature; and (5) storing the frozen bagged litchis into a low-temperature storage. With the method, the fresh litchi can be kept for a long time and has good freshness retaining effect. The litchi pulp is fresh, and a husk has constant color and does not break; pulp juice does not run off; the unfrozen litchi fruit has high good fruit rate; and energy is saved in the process of freezing and retaining freshness.

Description

Technical field [0001] The invention relates to the technical field of freezing and preserving fresh lychee fruits, in particular to an industrialized method for freezing and preserving fresh lychee fruits in large quantities. Background technique [0002] The annual output of lychee in the world is about 1.35-1.5 million tons. The output of lychee in South China accounts for about 80-85% of the world output. The output of lychee in Maoming City accounts for about 40% of China’s output. From the earliest March infrared, the remaining varieties They are harvested one after another from May to July. Because the lychees are very intolerant to storage, the seasonality is obvious, and the harvest period is short. A large number of lychees enter the consumer market. Because there is no effective preservation method, the fresh lychees are cheap or discarded, which is hard for the whole year. The fruit farmer was wasted all his efforts. [0003] At present, the articles published and expe...

AI Technical Summary

Problems solved by technology

This kind of longest preservation technology can be preserved for 35-40 days at present, and the freshness preservation rate of its pulp is not very high

Another storage method is to use freezing technology, using single-unit quick-freezing machines, freezers, or various quick-freezing methods and equipment that use air-cooling at a temperature of minus 35 degrees. These methods will destroy the cells in the lychee pulp due to the long freezing time. , after thawing, electrolyzed water will be produced, and the lychee will lose its original taste and freshness preservation value. For example, Chinese patent 200810056848.0, its freshness preservation effect is still lacking, and there is still the danger of destroying the cells in the lychee pulp when freezing, especially for Especially for vacuum-packed lychees, this kind of preservation method is more difficult to achieve the effect of high fruit rate of lychees

Images