Processing technology of crispy dates

A processing technology, crispy jujube technology, applied in the field of crispy jujube processing technology, can solve the problems of single eating method and general taste of red dates, and achieve the effect of crispy taste and real visual effect

Inactive Publication Date: 2012-08-01
陆菊芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing red dates are eaten in a single way, either eating fres

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0013] Crisp jujube processing technology of the present invention comprises the following steps:

[0014] Thoroughly wash the red dates and dry them in the sun;

[0015] Remove the red date core and keep the original shape of the red date;

[0016] Put the pitted red dates into the oven and bake at 150°C for 30 minutes, then take them out, and put them in a ventilated place to cool;

[0017] Put the cooled red dates into the oven again and bake at 150°C for 30 minutes.

[0018] Design and principle of the present invention are described as follows below: In the crispy jujube processing technology of the present invention, the original shape of the jujube is kept when removing the jujube pit, which can make the visual effect of the jujube processed more realistic. In addition, put the pitted red dates into the oven and bake at 150°C for 30 minutes, take them out, and cool them in a ventilated place; put the cooled red dates in the oven again and bake them at 150°C for 30 min...

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Abstract

The invention discloses a processing technology of crispy dates. The technology comprises the steps of: cleaning red dates thoroughly and drying them in the sun; removing cores of the red dates and maintaining the original shapes of the red dates; putting the core removed red dates in an oven for baking at a temperature of 150DEG C for 30min, then taking the red dates out and placing them at a ventilated place for cooling; and putting the cooled red dates into the oven again for baking at a temperature of 150DEG C for 30min. By means of the repeated baking, moisture in the core removed red dates can be removed to the utmost, so that the mouthfeel can be more delicious and crispier.

Description

technical field [0001] The invention relates to a food processing technology, in particular to a crisp jujube processing technology. Background technique [0002] Jujube not only has extremely high nutritional value, but also has a good cosmetic effect. Just because of the above-mentioned advantages of red dates, red dates are more and more popular. But existing jujube eating method is more single, or eat fresh jujube, or eat after it is dried, and their mouthfeel is also often more general. [0003] In summary, the problem to be solved urgently is to improve the processing technology of jujube, so that it can improve its mouthfeel while maintaining the original nutritional value of jujube. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a food processing technology, which can significantly improve the taste of jujube on the basis of maintaining the original nutritional value and appearance of jujube. [0005]...

Claims

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Application Information

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