Processing method of waxberry canned arbutu

A processing method and canned food technology, applied in the field of bayberry processing, can solve the problems of not being able to be completely removed and affecting the appearance of the product, and achieve the effect of improving the effect of cleaning and repelling insects and improving the taste.

Inactive Publication Date: 2013-11-20
苏州苏东庭生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the harm is not great, it affects the appearance of the product and becomes a major quality problem
The current process method mainly uses salt water to soak the raw materials, so that the worms can be soaked out naturally, and then cleaned, but it cannot be completely removed.

Method used

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Embodiment Construction

[0017] The preferred embodiments of the present invention are described in detail below, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, so as to define the protection scope of the present invention more clearly.

[0018] Embodiments of the invention include:

[0019] A processing method for canned red bayberry, comprising:

[0020] A), the processing of raw material: choose more than 22mm in diameter, the red bayberry of color and luster is purple or red, remove fruit stalk, reject the bayberry that rots and deteriorates, has mechanical injury, and color is light red or bluish white, removes inclusions;

[0021] B) Dipping: Soak red bayberry for 10-15 minutes, with a salinity of about 5%, to repel insects, and make the fruit shrink and increase the hardness. Full separation on bayberry;

[0022] C), rinsing: use running water to rinse multiple times to ensure that the worms and other inclusions ...

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PUM

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Abstract

The invention discloses a processing method of waxberry canned arbutus. The processing method comprises the following steps of: (A) processing raw materials; (B) steeping; (C) rinsing; (D) grading; (E) tinning; (F) filling soup; (G) can sealing; and (H) sterile cooling. Due to the adoption of the method, the cleaning and parasite expelling effects can be improved, no pigment is added, and the flavor of the product is good.

Description

technical field [0001] The invention relates to the field of bayberry processing, in particular to a processing method for canned bayberry. Background technique [0002] Canned red bayberry is one of the main products of traditional red bayberry processing. In particular, the raw materials selected for this type of product are the light red red bayberry that ordinary consumers do not like when they buy fresh bayberry. The income increase of bayberry fruit farmers has provided a great boost. [0003] At present, the demand for canned Chinese bayberry in the international market is mainly in France and other European countries, and many bayberry soups are used for cocktail preparation. In China, canned red bayberry is a good leisure product suitable for all ages, and has been deeply loved by consumers. [0004] Although the processing method of canned red bayberry has been a traditional craft, there are still some deficiencies. For example, because red bayberry fruit is easy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/148A23B7/08A23B7/005
Inventor 王倩
Owner 苏州苏东庭生物科技有限公司
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