Processing technique of Aricennia marina fruits
A kind of white bone soil fruit and processing technology technology, applied in the application, food preparation, food science and other directions, can solve the problem of incomplete astringency of the white bone soil fruit, and achieve the purpose of speeding up the softening time, increasing the fragrance and brittleness, and improving the efficiency. Effect
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Embodiment 1
[0024] 1) Softening of fresh fruit: the harvested, selected and washed fruit is soaked in salt water with a salt content of 5% for 24 hours to soften the skin of the fresh fruit;
[0025] 2) Preliminary removal of astringency: wash the softened fruit with clean water to remove salt, put it in a tank, put 2 kg of mountain ballast for every 100 kg of fruit, mix it in layers, cover and seal it after filling, and store for 20 hours ;
[0026] 3) Secondary removal of astringency: wash the fruits that have been initially removed with clean water, put them into the tank, and spray 1 kg of white wine with a concentration of 10° for each layer of fruit, spray 1 kg for every 100 kg of fruits, and add Cover tightly and store for 48 hours;
[0027] 4) Peeling: Wash the fruit after the second deastringency, soak in water with a temperature of 70°C for 60 minutes, and peel the fruit when the temperature is 20°C;
[0028] 5) To remove bitterness: put the peeled fruit into water at a temper...
Embodiment 2
[0031] 1) Softening of fresh fruit: the harvested, selected and washed fruits are soaked in salt water with a salt content of 8% for 18 hours to soften the skin of the fresh fruit;
[0032] 2) Preliminary removal of astringency: wash the softened fruit with clean water to remove salt, put it in a tank, put 8 kg of mountain ballast for every 100 kg of fruit, mix it in layers, cover and seal it after filling, and store for 30 hours ;
[0033] 3) Secondary removal of astringency: Wash the fruits that have been initially removed with clean water, put them in the tank, and spray 20° of white wine with a concentration of 20° for each layer of fruit, spray 0.8 kg per 100 kg of fruit, and add after filling. Cover tightly and store for 64 hours;
[0034] 4) Peeling: Wash the fruit after the second deastringency, soak in water with a temperature of 80°C for 40 minutes, and peel the fruit when the temperature is 25°C;
[0035] 5) To remove bitterness: put the peeled fruit into water at...
Embodiment 3
[0038] 1) Softening of fresh fruit: the harvested, selected and washed fruit is soaked in salt water with a salt content of 10% for 8 hours to soften the skin of the fresh fruit;
[0039] 2) Preliminary removal of astringency: wash the softened fruit with clean water to remove salt, put it in a tank, put 12 kg of mountain ballast into every 100 kg of fruit, mix it in layers, cover and seal it after filling, and store for 48 hours ;
[0040] 3) Secondary removal of astringency: Wash the fruits that have been initially removed with clean water, put them in the tank, spray 30° white wine for each layer of fruit, spray 0.5 kg per 100 kg of fruit, and add Cover tightly and store for 72 hours;
[0041] 4) Peeling: Wash the fruit after the second deastringency, soak in water with a temperature of 90°C for 20 minutes, and peel the fruit when the temperature is 30°C;
[0042] 5) To remove bitterness: put the peeled fruit into water at a temperature of 40°C, soak for 30 minutes, remov...
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