Preparation method of dried figs
A technology for figs and dried fruits, applied in food preparation, food drying, food preservation and other directions, can solve the problems of high labor intensity of workers, difficult storage, transportation, low production efficiency, etc. Impurities, damage reduction effect
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Embodiment 1
[0030] (1) Put the freshly harvested figs with pedicles into a three-stage washing machine and wash them with flowing water to remove sand and impurities;
[0031] (2) The cleaned figs are sorted on a manual sorting machine to select 6-8 mature, non-rotten and non-deteriorating fig fruits;
[0032] (3) Put the selected figs into the boiling water solution with 1% citric acid added by mass fraction, cook in the fruit cooking machine for 10 minutes, and then remove the fruit;
[0033] (4), import the figs after step (3) into an aqueous solution at 15°C containing 0.5% vitamin C by mass fraction, cool them for 5 minutes, and then fish out the fruits;
[0034] (5) Put the cold-treated figs evenly on the baking tray, push them into the drying room, control the temperature at about 70°C, and take them out after 12 hours. At this time, the water content of the figs is 15%;
[0035] (6) Put the baked dried figs into the sterilization room, turn on the ultraviolet germicidal lamp, and...
Embodiment 2
[0039] (1) From the freshly harvested figs with pedicles, select figs that are free from mildew and deterioration, and put them into a three-stage washing machine to remove sand and impurities by flowing clean water;
[0040] (2) Put the cleaned figs into the boiling water solution with 0.8% citric acid added by mass fraction, cook in the fruit cooking machine for 12 minutes, and then remove the fruit;
[0041] (3), import the figs after step (3) into an aqueous solution at 20°C containing 0.3% vitamin C by mass fraction, and cool them for 8 minutes, then fish out the fruits;
[0042] (4) Put the cold-treated figs evenly on the baking tray, push them into the drying room, control the temperature at about 72°C, and take them out after 10 hours, when the water content of the figs is 18%;
[0043] (5) Put the baked dried figs into the sterilization room, turn on the ultraviolet germicidal lamp, and take them out after 7 hours;
[0044] (6) A finished product that packs the steri...
Embodiment 3
[0047] (1) From the freshly harvested figs with pedicles, select figs that are free from mildew and deterioration, and put them into a three-stage washing machine to remove sand and impurities by flowing clean water;
[0048] (2) Put the cleaned figs into the boiling aqueous solution with 1.2% citric acid added by mass fraction, cook in the fruit cooking machine for 15 minutes, and then remove the fruit;
[0049] (3) Import the figs after step (3) into an aqueous solution at 20°C containing 0.6% vitamin C by mass fraction and cool them for 10 minutes, then fish out the fruits;
[0050] (4) Put the cold-treated figs evenly on the baking tray, push them into the drying room, control the temperature at about 65°C, and take them out after 7 hours, when the water content of the figs is 20%;
[0051](5) Put the baked dried figs into the sterilization room, turn on the ultraviolet germicidal lamp, and take them out after 7 hours;
[0052] (6) A finished product that packs the steril...
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