Method for processing marinated fruits and vegetables
A processing method and technology for fruits and vegetables, applied in the processing fields of pickled vegetables and pickled fruits and vegetables, can solve the problems of backward production technology, low degree of mechanization, long production cycle, etc., so as to reduce the consumption of salt, reduce labor intensity, and reduce production. effect of cycles
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Embodiment 1
[0029] Pickled raw vegetables are selected to remove rotten raw materials, then washed, drained, and sliced to obtain sliced vegetables; in the sliced vegetables, based on the weight of the sliced vegetables, add 5% salt, 15% pure water, ultrasonic transmission power 1500w, ultrasonic emission time 10s, intermittent time 10s, total ultrasonic-assisted pickling time 15h, the three frequencies used are 20KHz for the upper layer (20cm depth) and 20KHz for the middle layer ( 50 cm depth) 90 KHz, marinate the lower layer (80 cm depth) 60KHz; take out the pickled vegetable embryos, centrifuge to remove water, centrifuge speed 3000 rpm, centrifugation time 10min; centrifuged vegetable embryos into the jar In the tank, ferment naturally for 15 days; the fermented vegetable pickles are seasoned to make them spicy; the seasoned vegetable pickles are dried by microwave, the microwave power is 2500w, and the microwave treatment time is 10min; the dried pickles are used Packaged in...
Embodiment 2
[0032] The pickled raw material fruit is selected, and the rotten raw material is removed, then washed, drained, and cut to obtain the cut fruit; in the cut fruit, based on the weight of the cut fruit, add 2% salt, 10% pure water, ultrasonic transmission power 2000w, ultrasonic emission time 8s, intermittent time 8s, total ultrasonic-assisted pickling time 10h, the three frequencies used are 30KHz for the upper layer (30cm depth) and 30KHz for the middle layer ( 70 cm depth) 100 KHz, marinate the lower layer (90 cm depth) 50KHz; remove the marinated fruit embryos, centrifuge to remove water, centrifuge speed 2000 rpm, centrifuge time 12min; centrifuged fruit embryos into the jar Naturally fermented in the tank for 10 days; the fermented fruit pickles were seasoned to make a sweet and sour taste; the seasoned fruit pickles were dried in a microwave with a microwave power of 2000w and a microwave treatment time of 15 minutes; the dried pickles Packaged in food plastic bottles.
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