Making method of hot air-dried and quick-frozen tomato

A technology of hot air drying and production methods, which is applied in the direction of preserving fruits/vegetables by freezing/refrigerating, and preserving fruits/vegetables by dehydration, etc., which can solve the problem of not retaining the taste, flavor and nutrition of fresh tomatoes, the decline of taste, flavor and nutritional quality, and the loss of tomato There are no problems such as taste and flavor, and the effect of good taste and flavor, good structure and wide application is achieved

Inactive Publication Date: 2012-04-11
YUNNAN LONGYUN DAYOU IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tomato processed by this method has a relatively good shape because it is not peeled, but the moisture content of the dehydrated tomato is only 7-8%, the loss of nutrients is very large, and the tomato has no fresh taste and flavor
[0004] The preparation technology of Chinese patent tomato active freeze-dried powder and capsule (disclosure date: November 18, 2009, publication number: CN101519094A) discloses a kind of processing technology of producing tomato active freeze-dried powder by vacuum freeze-drying method, but after Freeze-dried tomato powder also has the problem of decreased taste, flavor and nutritional quality, and does not retain the taste, flavor and nutrition of fresh tomatoes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Take 500 kg of large tomatoes and prepare them according to the following steps:

[0027] (1) Raw material acceptance: The color of the tomatoes received in the warehouse is in accordance with the standard color card of the World Organization for Economic Cooperation and Development. No impurity, the individual measurement of large tomatoes accepted for storage requires 60-170 grams per piece, and the average value is 110 grams per piece;

[0028] (2) Cleaning and destemming: Roll the tomato fruit in the cleaning machine to remove the stem of the tomato fruit by rolling. The washing water is potable tap water, and the cleaning water is circulated for 1 minute, and then 200PPM sodium hypochlorite is added to sterilize for 1 minute, and then Rinse with water until the residual amount of sodium hypochlorite is ≤10PPM;

[0029] (3) Slicing: Use a slicer to slice the large tomato evenly at a rate of 15 grams per slice;

[0030] (4) Drying: Dehydrate and dry the sliced ​​to...

Embodiment 2

[0045] Get 1000 kilograms of cherry tomatoes, prepare according to the following steps:

[0046] (1) Acceptance of raw materials: The color of the tomatoes received in the warehouse is in accordance with the standard color card of the World Organization for Economic Cooperation and Development. No impurities, cherry tomatoes checked and put into storage require 70-140 per kilogram, with an average of 105 per kilogram;

[0047] (2) Cleaning and destemming: Roll and clean the tomato fruit in the cleaning machine, remove the stem of the tomato fruit by rolling, the cleaning water is potable tap water, and cycle cleaning for 2 minutes, then add 150PPM sodium hypochlorite to sterilize for 1 minute, then Rinse with clean water, the residual sodium hypochlorite ≤ 10PPM;

[0048] (3) Slicing: Cut the cherry tomatoes into two equal halves with a slicer;

[0049] (4) Drying: Dehydrate and dry the sliced ​​tomato slices through a tunnel-type hot air dryer. The drying temperature in the...

Embodiment 3

[0054] Get 1000 kilograms of big tomato, prepare according to the following method:

[0055] (1) Raw material acceptance: The color of the tomatoes received in the warehouse is in accordance with the standard color card of the World Organization for Economic Cooperation and Development. No impurity, the single metering requirement of large tomatoes checked into the warehouse is 60-170 grams per piece, and the average value is 120 grams per piece;

[0056] (2) Cleaning and destemming: Roll the tomato fruit in the washing machine to remove the stem of the tomato fruit by rolling. The washing water is potable tap water, and the cleaning water is circulated for 1.5 minutes, and then 150PPM sodium hypochlorite is added to sterilize for 1 minute, and then Rinse with clean water to detect the residual amount of sodium hypochlorite ≤ 10PPM;

[0057] (3) Slicing: Use a slicer to slice the large tomato evenly according to the standard of 20 g / slice;

[0058] (4) Drying: Dehydrate and ...

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PUM

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Abstract

The invention relates to a making method of hot-air-dried and quick-frozen tomato. The making method mainly comprises the following steps in sequence: (1) cleaning and removing stems; (2) slicing; (3) drying; (4) quick-freezing; (5) removing scraps; (6) sorting; (7) performing metal detection; (8) packaging and sealing; and (9) freezing and storing. The water content in the tomato made according to the making method reaches 25-35%, the taste and flavor of the fresh tomato are kept, the nutrient loss is low, and the tomato can be used as basic material of pizzas, salads and sauces and is very popular in European and American areas.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method for dehydrating and freezing tomatoes. Background technique [0002] Tomato, also known as tomato, is rich in vitamin C and carbohydrates, and its color is red when ripe. It is an indispensable vegetable in people's daily life. However, fresh tomatoes have a short shelf life and are generally stored at low temperatures for 5 to 10 days. In order to prolong the fresh-keeping period of tomatoes and minimize the loss of nutrients, some dehydration and freeze-drying processing techniques are disclosed in the prior art. [0003] The Chinese patent dehydrated tomato and its preparation method (publication date: October 18, 2006, publication number: CN1846511) discloses a preparation method of dehydrated tomato, which mainly includes: cleaning; slicing; taking seeds; drying. The tomato processed by this method has good shape because it is not peeled, but ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23B7/04
Inventor 刘绍龙
Owner YUNNAN LONGYUN DAYOU IND CO LTD
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