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Apple peeling method

An apple and apple meat technology, applied in the fields of vegetable or fruit peeling, food science, application, etc., can solve the problems of inability to peel by hand, unable to reach processed food, large loss of peeling, etc., to achieve good appearance and affinity. Enhanced, less browning effect

Inactive Publication Date: 2013-12-11
句容市白兔镇唐庄富民葡萄专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] When the fruit is processed into canned or preserved fruit, the skin must be removed. Fruits like apples cannot be peeled off by hand because their skin is very thin, but can only be peeled with a peeling agent. The traditional peeling agent is lye , the peeling loss is very large, and because the waxy layer of the apple is relatively dense, it is not compatible with the lye, making it difficult for the lye to penetrate, and the high temperature environment of the lye is likely to cause browning of the apple and lose its original color. Some flavors do not meet the requirements of processed food

Method used

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  • Apple peeling method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Apple peeling method includes the following steps:

[0016] (1) Freezing: freeze the apples to be peeled at -20°C for 15 days;

[0017] (2) Defrosting: Immerse the frozen apples in step (1) in cold water and thaw them until the ice coat formed on the surface of the apples is completely melted. At this time, take out the apples and drain the water;

[0018] (3) Peeling: Put the apple described in step (2) into an lye peeling agent, and perform peeling treatment at a temperature of 60°C for 6 minutes;

[0019] (4) Washing: Wash the peeled apple meat in step (3) with clean water twice to obtain the product.

[0020] Wherein, the lye peeling agent includes the following components, and the mass percentage of each component is: sodium hydroxide 3%; sodium chloride 0.4%, sodium carbonate 0.05% and the balance water.

Embodiment 2

[0022] Apple peeling method includes the following steps:

[0023] (1) Freezing: freeze the peeled apples at -15°C for 20 days;

[0024] (2) Defrosting: Immerse the frozen apples in step (1) in cold water and thaw them until the ice coat formed on the surface of the apples is completely melted. At this time, take out the apples and drain the water;

[0025] (3) Peeling: Put the apple described in step (2) into an lye peeling agent, and perform peeling treatment at a temperature of 70°C for 5 minutes;

[0026] (4) Washing: Wash the peeled apple meat in step (3) with water for 3 times to obtain the product.

[0027] Wherein, the lye peeling agent includes the following components, and the mass percentage of each component is: potassium hydroxide 5%; sodium chloride 0.2%, sodium carbonate 0.05% and the balance water.

Embodiment 3

[0029] Apple peeling method includes the following steps:

[0030] (1) Freezing: freeze the apples to be peeled at -18°C for 18 days;

[0031] (2) Defrosting: Immerse the frozen apples in step (1) in cold water and thaw them until the ice coat formed on the surface of the apples is completely melted. At this time, take out the apples and drain the water;

[0032] (3) Peeling: Put the apple described in step (2) into an lye peeling agent, and perform peeling treatment at a temperature of 65°C for 6 minutes;

[0033] (4) Washing: Wash the peeled apple meat in step (3) with clean water for 3 times to obtain the product.

[0034] Wherein, the lye peeling agent includes the following components, and the mass percentage of each component is: potassium hydroxide 4%; sodium chloride 0.3%, sodium carbonate 0.07% and the balance water.

[0035] Using the peeling method described in Examples 1-3 to peel apples, the results are shown in Table 1:

[0036] Table 1: Application results of peeling agents...

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Abstract

This invention discloses an apple peeling method. The method comprises the following steps: firstly, freezing to-be-peeled apples at -20 to -15 DEG C for 15 to 20 days; secondly, immersing the frozen apples in cold water for unfreezing and draining the apples; thirdly, performing peeling treatment on the unfrozen apples in an alkali peeling agent at the temperature of 60 to 70 DEG C for 5 to 6 minutes; and fourthly, washing the peeled apples two to three times. According to the invention, the apples are frozen firstly and then unfrozen, so that apple peels and flesh are separated primarily under the physical conditions, the compactness of the apple peels is lowered, and the tolerance of the apple peels to the alkali peeling agent is strengthened. The method can be used for peeling apples under a low temperature condition. The peeling ratio is one hundred percent. The processed apple is less prone to browning, has good appearance and meets the food processing requirements.

Description

technical field [0001] The invention relates to a method for peeling apples, which belongs to the technical field of food processing. Background technique [0002] When the fruit is processed into canned or preserved fruit, the skin must be removed. Fruits like apples cannot be peeled off by hand because their skin is very thin, but can only be peeled with a peeling agent. The traditional peeling agent is lye , the peeling loss is very large, and because the waxy layer of the apple is relatively dense, it is not compatible with the lye, making it difficult for the lye to penetrate, and the high temperature environment of the lye is likely to cause browning of the apple and lose its original color. Some flavors do not meet the requirements of processed foods. Contents of the invention [0003] In order to solve the deficiencies of the prior art, the object of the present invention is to provide a method for peeling apples with low operating temperature and high peeling eff...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23N7/01
Inventor 朱延庆李建中贡明杰
Owner 句容市白兔镇唐庄富民葡萄专业合作社
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