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Method for processing dewatered tomatoes

A processing method and tomato technology, which are applied in the direction of preserving fruits/vegetables by dehydration, preservation of fruits/vegetables by heating, preservation of fruits/vegetables by freezing/refrigeration, etc., can solve the problem of low peeling efficiency, inability to peel and peel in deformed areas The problem of high difficulty can achieve the effect of high peeling efficiency and less waste of raw materials

Active Publication Date: 2014-12-31
兴化市绿禾食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the traditional peeling machine adopts the rolling friction peeling of the drum separator. Because the shape and size of the raw materials are different, the waste rate of raw materials in this peeling method is high, and the peeling efficiency is low, and it cannot be removed in some deformed areas. Skin
Especially vegetables such as tomato have high cellulose content in the peel, poor taste, and soft flesh, so it is very difficult to peel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0026] A processing method for dehydrated tomatoes, comprising the following steps:

[0027] (1) Select tomato raw materials and remove defective products in tomatoes: rotten, green and immature tomatoes, straw, metal, hair and other foreign objects;

[0028] (2) Ultrasonic cleaning and peeling: the selected tomatoes are placed in saturated salt water containing gravel with a diameter of 1.5 to 2.0 mm, and a piezoelectric ultrasonic generator is used to apply ultrasonic waves to the saturated saline solution, the frequency and sound intensity of the ultrasonic waves 25KHZ~50KHZ and 1.5~3W / cm respectively 2 , for 60 to 150 seconds, then take out the tomato and rinse it with clean water;

[0029] (3) Blanching and cooling: Blanch the cleaned and peeled tomatoes with hot water at a temperature of 95-100°C for ~5 minutes, then remove them and put them in cold water to cool;

[0030] (4) Machine cutting: use a cutting machine to cut the blanched tomatoes into cubes;

[0031] (5)...

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PUM

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Abstract

The invention relates to a method for processing dewatered tomatoes, and belongs to the technical field of food processing. The method comprises the steps: sorting, cleaning, blanching, machine-cutting, spin-drying, stoving, cooling, sorting by a machine, manually sorting, and packaging. Compared with the prior art, the method has the advantages of high peeling efficiency and small raw material waste because the tomatoes are cleaned and peeled by adopting ultrasonic waves.

Description

technical field [0001] The invention relates to a processing method of dehydrated tomatoes, belonging to the technical field of food processing. Background technique [0002] Dehydrated vegetables refer to dry products that remove a certain amount of water and preserve the original flavor of vegetables as much as possible. The function of dehydration is to reduce the moisture in vegetables, increase the concentration of soluble substances, and inhibit microbial activities. At the same time, the activity of enzymes contained in vegetables is also inhibited, and the products can be stored for a long time. [0003] At present, hot-air drying and freeze-vacuum drying are widely used in vegetable dehydration. The hot-air drying and dehydration process is as follows: 1. Raw material selection: select vegetable varieties with rich meat quality. Diseases and insects, rotten, shriveled parts. Eighty percent of the maturity is appropriate, and those that are overripe or underripe sh...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/02A23B7/04A23B7/005A23N12/02
Inventor 王建善王一淳杨洪雨潘健朱仁鉴陆秀杰
Owner 兴化市绿禾食品有限公司