Processing method of preserved Haihong fruit

Abstract

The invention discloses a processing method of preserved Haihong fruit. The processing method comprises the following steps of: after cleaning and denucleating Haihong fruit, soaking the Haihong fruit in an aqueous solution of a hardening and color-protecting agent at 50 DEG C for heat preservation and digestion; then putting the Haihong fruit in boiling water for blanching, washing by using clear water and draining; putting the drained Haihong fruit into saccharifying liquid for saccharifying, and after the saccharifying is completed, soaking the Haihong fruit in the saccharifying liquid; fishing out the soaked Haihong fruit, draining, and microwave vacuum drying. The preserved Haihong fruit prepared by the processing method is full in shape, bright red and lucent in color and luster, flexible in texture, rich in fruity flavor and low in browning degree, and does not contain sulfur residue or cause harm to the human health. The processing method is easy and feasible in processing flow, and can be used for inhibiting the Maillard non-enzymatic reaction of the Haihong fruit by adopting the microwave vacuum drying, greatly reducing the drying time, shortening the production cycle, reducing the energy consumption in production, and improving the appearance and the taste of the preserved fruit, and can be applied to the development of Haihong fruit resources.

Description

technical field [0001] The invention relates to an agricultural product processing technology, in particular to a processing method of sea red preserved fruit. Background technique [0002] Malus micromalus Makino belongs to Rosaceae Malus micromalus Makino. Its scientific name is Xifu crabapple, also known as Haihongzi, son-mother crabapple. It is mainly distributed in the triangular area bordering Qin, Jin and Mongolia. Sea red fruit is bright red in color, crisp and juicy, contains a variety of amino acids and mineral elements, and its nutritional value is higher than that of other fruits of the apple genus. At present, the processed products of Haihongguo are mostly in the form of preserved fruit, among which the preserved fruit with full shape, bright red color and rich fruit aroma is the most popular in the market. Browning often occurs during the processing of sea red preserved fruit, and there are mainly two reasons. First of all, after the sea red fruit is cleaned...

AI Technical Summary

Problems solved by technology

However, the sodium sulfite used to remove the astringency will cause sulfur residues in the fruit body; after pickling and exposure to the sun, the sea red fruit loses its original fruity aroma and color, and the processing process is lengthy, which is easy to cause nutrient loss; continuous fumigation and drying makes the appearance of the sea red fruit shrink. , the color turns black, and it may also allow the fruit body to absorb the firewood ash and harmful gases produced by burning firewood, which will affect the senses and taste of the finished product and reduce the appeal to consumers