Method for baking treatment on preserved fruits and baking room therefor

Abstract

The invention discloses a method for baking treatment on preserved fruits and a baking room therefor. The method comprises the following steps of putting a material needing to be dried into a microwave drying box, removing 50 to 60% of moisture of the material by microwaves, putting the material dried by microwaves into the baking room, and orderly carrying out baking in different temperature zones respectively having a temperature of 75 to 80 DEG C, a temperature of 80 to 90 DEG C and a temperature of 70 to 80 DEG C in the baking room to obtain baked preserved fruits, wherein total baking time is in a range of 8 to 10 hours. The method has the advantages that microwave heating is finished in a split second so that before entering the baking room, a material is heated to a certain temperature, and thus time is saved and efficiency is improved; microwave heating adopts a three-dimensional heating technology so that internal and external temperatures of a material in the baking room areuniform, and thus the problem that when a material individually enters into a high-temperature zone of the baking room, internal moisture of the material cannot be discharged is solved, and a phenomenon of dry exterior and wet interior is avoided; and microwave heating has a bactericidal effect and microwave sterilization adopts a physical sterilization method so that in microbe killing, toxicants or radioactive pollutants are not remained in a food, and thus the purposes of safety and no harm are realized.

Description

technical field [0001] The invention relates to a processing method and equipment for preserved fruit, in particular to a method for roasting preserved fruit and a drying room used for the method. Background technique [0002] At present, natural low-sugar candied fruit is favored by domestic and foreign customers, but the traditional candied fruit processing method can no longer meet the needs of current customers. [0003] In the traditional drying process of preserved fruit, the materials for processing preserved fruit are separated and directly enter the high temperature zone (80-90°C) of the drying room; The product is dry on the outside and wet on the inside; and long-term baking will cause quality problems such as browning of the preserved fruit produced. [0004] The traditional drying room includes the supporting structure of the drying room made of steel structure and the main body of the drying room composed of insulation boards installed in the steel structure; ...

AI Technical Summary

Problems solved by technology

Traditional drying rooms require manual operations such as placing plates, turning fruit, and leaving the room, which will inadvertently cause a certain amount of artificial pollution; traditional drying rooms take a long time to output and enter fruit, resulting in waste of heat; If the time is too long, the quality problems such as browning of preserved fruit will be serious; the traditional drying room is workshop-style processing, the output is too small, and the product quality is poor

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