Method for producing preserved pineapple strip

A production method and technology of pineapple, applied in confectionery, confectionery industry, food science, etc., can solve the problems of raw materials being intolerant to storage, and achieve the effects of preventing dry skin, nourishing skin, and enhancing immunity

Inactive Publication Date: 2014-05-21
高磊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to use pineapple as a raw material, and process pineapple strips and candied fruit products through a specific production process, so as to solve the problem that the raw material is not resistant to storage;

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A production method of candied pineapple sticks, characterized in that, adopting the process steps of material selection, cleaning, cutting, slicing, hardening, blanching, cooling, candied, candied, and packaged, the main operating points are:

[0022] A selection of ingredients: choose a fresh pineapple that is large, thick, and free from diseases and insect pests. The maturity should be eighth ripe. If it is too raw, it will have a strong taste, and if it is too ripe, the meat will tend to soften;

[0023] B Cleaning: Clean the surface of the pineapple with clean water;

[0024] C Cutting: First remove the head and tail of the pineapple, then cut it in half lengthwise;

[0025] D Cut into pieces: Cut the pineapple into short pieces of 10×30mm;

[0026] D Hardening: Soak the cut short pieces in 1.5% lime water for 3-5 hours, so that the pectin substance in the pineapple will combine with the calcium ions in the lime water to form insoluble pectin calcium acid to harde...

Embodiment 2

[0034] A production method of candied pineapple strips is characterized in that the following steps are mainly taken:

[0035] A selection of ingredients: choose a fresh pineapple that is large, thick, and free from diseases and insect pests. The maturity should be eighth ripe. If it is too raw, it will have a strong taste, and if it is too ripe, the meat will tend to soften;

[0036] B Cleaning: Clean the surface of the pineapple with clean water;

[0037] C Cutting: First remove the head and tail of the pineapple, then cut it in half lengthwise;

[0038] D Cut into pieces: Cut the pineapple into short pieces of 15×45mm;

[0039] D Hardening: Soak the cut short pieces in 1.2% lime water for 3.5 hours, so that the pectin substances in the pineapple combine with the calcium ions in the lime water to form insoluble pectin calcium acid, which hardens the flesh;

[0040] E rinsing: Rinse the hardened short pieces with clean water until there is no lime smell and the meat is neu...

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PUM

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Abstract

The invention discloses a method for producing a preserved pineapple strip, and belongs to the technical field of food processing. The method is characterized by adopting the following processing steps: selecting materials; washing; cutting; dicing; hardening; blanching; cooling; carrying out syrup curing; saccharifying; and packaging. According to the preserved pineapple strip produced by adopting the method, the product contains rich vitamins, can not only be used for nourishing the brightness of hairs, but also be used for effectively nourishing the skin and preventing the skin from being chapped, and can enhance the immunity of an organism. The method disclosed by the invention can relatively well solve the problem that a fresh pineapple is intolerant in storage by processing the pineapple into a preserved fruit product and is simple and convenient to implement.

Description

technical field [0001] The invention relates to a production method of candied fruit, in particular to a production method of pineapple bar candied fruit. Background technique [0002] Pineapple is rich in nutritional value, and its ingredients include sugar, protein, calcium, phosphorus, iron, organic acids, etc., especially vitamin C content is the highest. According to expert research and analysis, among the effects of pineapple, it is widely loved by everyone for its slimming effect. In the fruit juice, it also contains an enzyme similar to gastric juice, which can decompose protein and help digestion. For modern people, long-term consumption is too much Meat and greasy food is a very suitable fruit, which can timely supplement the nutrient loss caused by weight loss. Pineapple is sweet and slightly sour, and the sugar, salt and enzymes contained in it can effectively clear away heat and relieve summer heat, produce body fluid and quench thirst, and facilitate urination...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42
Inventor 高磊张文娟李旭
Owner 高磊
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