Peeling and baking process of fresh fructus momordicae

Abstract

The invention discloses a peeling and baking process of fresh fructus momordicae. The peeling and baking process comprises the following steps of: naturally saccharifying the picked fresh fructus momordicae; peeling off the saccharified fructus momordicae, taking seed and flesh out, dividing the seed and flesh into a plurality of segments and flatly placing on a baking screen; placing the baking screen in a baking room or an electrical baking box for baking; baking at the temperature of 60-70 DEG C for 6-7 hours to dry the surface skin layer; ripening at the temperature of 70-80 DEG C for 5-6 hours; and baking at the temperature of 55-60 DEG C for 10-12 hours. The peeling and baking process has the advantages that the fruit flesh baked by the process is tawny, the baking time is shortened by 60 percent compared with that of the conventional drying process, the structure is compact, an extremely attractive appearance is achieved, the time and the energy are saved, the nutrient content loss is low, and the original fruit flavor is kept.

Description

technical field [0001] The invention relates to the processing of Luo Han Guo, in particular to a process of peeling and roasting fresh Luo Han Guo. Background technique [0002] Luo Han Guo is a dicotyledonous plant belonging to the family Cucurbitaceae of the order Cucurbitaceae. The fruit is spherical or elliptical. It has attracted people's attention because of its high sweetness and low calorie characteristics. At present, there are many ways to process Luo Han Guo, but most of them use the original fruit to bake. The first method is high-temperature baking: first bake the fruit at 80-85°C for 6-8 hours, kill the fruit, and let the fruit uniform color before It takes about 80 hours to dry quickly at 70-80°C. The second method is the low-temperature baking method, which is divided into three stages: the first stage: 60-65°C, maintained for 2-3 days; the second stage: 65-75°C, maintained for 2-3 days; the third stage: 55 -60°C for 2 days. It takes about 3 days to use t...

AI Technical Summary

Problems solved by technology

Using this method of baking, due to the uneven heating of the fruit, it is easy to cause burnt fruit or sandwiched fruit, which is not only time-consuming, waste of energy, but also a large loss of nutrients, and the quality cannot be guaranteed.