Processing method for preventing freeze-dried waxberry flesh from falling off
A processing method and pulp technology, which is applied in the fields of fruit and vegetable preservation, heating preservation of fruits/vegetables, food preservation, etc., can solve the problems of freeze-dried red bayberry pulp that is easy to fall off, etc., and achieve the effect of improving commodity value, complete pulp, and simple preparation process
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Embodiment 1
[0018] A processing method for preventing freeze-dried bayberry pulp from falling off, the specific steps are as follows:
[0019] 1) Clean the surface dirt, insect damage, leaves and rotten fruit of the fresh bayberry with a bubble cleaner;
[0020] 2) Soak the washed bayberry in 250 ppm sodium hypochlorite disinfectant for 60 seconds, control the water temperature at 35 ℃, and stir occasionally during the disinfection process to fully disinfect the bayberry;
[0021] 3) Put the sterilized bayberry into a stainless steel iron frame, adjust the conveyor belt in the steam killing tank to 35 seconds, control the temperature at 110 ℃, seal the steam killing tank, put the material in the conveyor belt and cook for 40 second;
[0022] 4) Cool the bayberry after steam cooking for 20 minutes in a clean environment to soften, shrink and tighten the bayberry pulp.
[0023] 5) Place the softened bayberry at minus 30°C for 3 hours, so that the central temperature of the bayberry will d...
Embodiment 2
[0027] A processing method for preventing freeze-dried bayberry pulp from falling off, the specific steps are as follows:
[0028] 1) Clean the surface dirt, insect damage, leaves and rotten fruit of the fresh bayberry with a bubble cleaner;
[0029] 2) Soak the washed bayberry in 300 ppm sodium hypochlorite disinfectant for 60 seconds, control the water temperature at 26 ℃, and stir occasionally during the disinfection process to fully disinfect the bayberry;
[0030] 3) Put the sterilized bayberry into a stainless steel iron frame, adjust the conveyor belt in the steam killing tank to 35 seconds, control the temperature at 115 ℃, seal the steam killing tank, put the material on the conveyor belt and cook for 35 seconds second;
[0031] 4) Cool the bayberry after steam cooking for 20 minutes in a clean environment to soften, shrink and tighten the bayberry pulp.
[0032] 5) Place the softened bayberry at minus 30°C for 3 hours, so that the central temperature of the bayberr...
Embodiment 3
[0036] A processing method for preventing freeze-dried bayberry pulp from falling off, the specific steps are as follows:
[0037] 1) Clean the surface dirt, insect damage, leaves and rotten fruit of the fresh bayberry with a bubble cleaner;
[0038] 2) Soak the washed bayberry in 280 ppm sodium hypochlorite disinfectant for 60 seconds, control the water temperature at 30 ℃, and stir occasionally during the disinfection process to fully disinfect the bayberry;
[0039] 3) Put the sterilized red bayberry into a stainless steel iron frame, adjust the conveyor belt in the steam killing tank to 35 seconds, control the temperature at 120 ℃, seal the steam killing tank, put the material on the conveyor belt and cook for 30 second;
[0040] 4) Cool the bayberry after steam cooking for 20 minutes in a clean environment to soften, shrink and tighten the bayberry pulp.
[0041] 5) Place the softened bayberry at minus 30°C for 3 hours, so that the central temperature of the bayberry wi...
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