Preservation method of tomatoes

A fresh-keeping method, tomato technology, applied in the directions of heating and preserving fruits/vegetables and dehydrating fruits/vegetables, etc., can solve the problems of affecting edible quality and commodity value, no long-term fresh-keeping method, Vc loss, etc., so as to maintain fresh taste and Effects of quality, increasing economic income, and balancing supply time

Inactive Publication Date: 2014-06-11
赵建华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Storing tomatoes at room temperature for a period of time will cause dehydration, shrinkage, mildew, and a large loss of Vc, which will affect the edible quality and commodity value
Existing tomatoes are mostly eaten fresh, and there is no effective long-term preservation method

Method used

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Embodiment Construction

[0013] The method of the present invention is described in further detail below in conjunction with specific embodiment:

[0014] A tomato preservation method, comprising the steps of:

[0015] Step 1, select picked fresh tomatoes, the red skin of which accounts for more than 100% of the surface area;

[0016] Step 2, classification: classify the tomatoes by size;

[0017] Step 3. Cleaning: Use water at room temperature of 10°C to wash with a blanching machine for 2 minutes, then take it out and dry it with an air dryer;

[0018] Step 4, vacuum packaging: vacuum packaging under 8 atmospheres of pumping pressure;

[0019] Step 5, high-temperature sterilization: put the vacuum-packed tomatoes in step 4 in a sterilizing pot, add water, raise the temperature from room temperature to 100°C within 20 minutes, keep it warm for 20 minutes, then lower it to room temperature, and take out the finished product.

[0020] In the step 4, the vacuum packaging adopts a high-temperature com...

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PUM

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Abstract

The invention discloses a preservation method of tomatoes. The method comprises the following steps: selecting picked fresh tomatoes of which the red skin accounts for over 100% of superficial area; classifying, namely classifying the tomatoes according to the size; cleaning, namely mechanically cleaning for 2 minutes after using normal temperature water at 10 DEG C, and airing by using an air dryer; vacuum packaging, namely pumping pressure and vacuum packaging under eight barometric pressures; high-temperature sterilization, namely putting the vacuum packaged tomatoes into a sterilization pot, adding water, and raising the temperature to 100 DEG C from normal temperature within 20 minutes; and cooling to normal temperature after preserving heat for 20 minutes, and taking out to obtain the product. No preservative, corrosion remover or pigment is utilized, fresh mouthfeel and quality of red dates can be kept, and the tomatoes can be stored for 24 hours at normal temperature. The preservation method disclosed by the invention is simple in steps, and applicable to practical production, out-of-season selling of the fresh dates in the market can be achieved, the supply time of the fresh tomatoes is balanced, the supply in low and peak seasons is adjusted, the industrial structure of deep processing of the fresh tomatoes is adjusted, the out-of-season price difference of the tomatoes is improved, and economic income of agricultural products is increased.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of agricultural products, and in particular relates to a fresh-keeping method for tomatoes. Background technique [0002] Storing tomatoes at room temperature for a period of time will cause water loss, shrinkage, mildew, and a large loss of Vc, which will affect the edible quality and commodity value. Most of the existing tomatoes are eaten fresh, and there is no effective long-term fresh-keeping method. Contents of the invention [0003] In order to solve the above-mentioned problems in the prior art, the present invention proposes a fresh-keeping method for tomatoes without using any preservatives, preservatives and pigments, which can keep the fresh taste and quality of tomatoes, and can be stored for 24 months at room temperature. [0004] To achieve the above object, the technical solution of the present invention is: [0005] A tomato preservation method, comprising the steps of: ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/005A23B7/02
Inventor 赵建华
Owner 赵建华
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