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A kind of processing method of dried dried raisins

A processing method and technology of raisins, applied in application, food preparation, food science, etc., to achieve the effect of reducing the cost of raisins, highlighting technological progress, and the method is simple and easy to operate

Inactive Publication Date: 2011-12-21
卢锐
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The processing of dry food is a classic technology in the food industry. Processing fresh grapes into raisins is the best way to solve the problem of transportation and preservation. However, with the improvement of people's material needs, flavored gourmet products are more attractive to people.

Method used

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  • A kind of processing method of dried dried raisins

Examples

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Effect test

Embodiment 1

[0013] ⑴Wash the raisins, clean the preservative or drying agent;

[0014] (2) Put it in a container, add water equal to twice the weight of raisins, add the preparation, heat at 37°C, turn it up and down gently, soak for 7 hours, drain it, pack it into bags, pasteurize it, and inspect it to be the finished product;

[0015] (3) The preparation to be added is 50g of cocoa powder, 0.5g of citric acid, and an appropriate amount of sodium benzoate (0.3% in food standard); it needs to be dissolved before adding it.

Embodiment 2

[0017] Put 1000 g of washed raisins and 2000 g of water in a container, first dissolve 45 g of cocoa powder, 0.4 g of citric acid, and an appropriate amount of sodium benzoate (0.3% in food standard) before adding; heat to 36°C, and gently turn up and down , time 6 hours, drained and bagged, pasteurized, and inspected to be the finished product.

[0018] The above method selects the carrying container as stainless steel.

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Abstract

The invention provides a processing method for novel raisins, which comprises the following steps: putting the raisins cleaned by water in a container; adding water of which weight is equal to 2 times the weight of the raisins; then fully dissolving 45-55g of cocoa powder, 0.3-0.6g of citric acid and a right amount of sodium benzoate and then adding the cocoa powder, the citric acid, and the sodium benzoate to the container; heating to 36-38 DEG C; lightly stirring top and bottom; soaking for 6-8 hours; draining and then bagging; carrying out pasteurization; and inspecting to form a finished product, wherein the additive amount of the sodium benzoate meets the food standard.

Description

technical field [0001] The invention relates to a processing technology of preserved grapes. The preserved raisins obtained by the method have the palatability between raisins and fresh grapes, are sweet and delicious, and are high in quality and low in price. Background technique [0002] The processing of dried food is a classic technology in the food industry. Processing fresh grapes into raisins is the best solution for transportation and storage. However, with the improvement of people's material needs, flavored gourmet products are more attractive to people. Inspired by the concept of reducing the amount of dried food, the present invention aims to reduce the selling price of raisins, and restores raisins to semi-dry and semi-wet products again. The appearance is similar to preserved grapes, and it is between raisins and fresh grapes. The packaging is the mainstay, which produces an unexpected stuttering effect, which is very popular among consumers. Contents of the...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 卢锐
Owner 卢锐
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