Preserved cherry tomato fruits

A small tomato and preserved fruit technology, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of insufficient flavor of original fruit, bad color and irregularity of processed products, and improve product flavor, easy implementation, and measures unique effect

Inactive Publication Date: 2014-08-13
广西田阳嘉佳食品有限公司
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  • Claims
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AI Technical Summary

Problems solved by technology

Therefore, there are following deficiencies in the above technology: (1) the color of the processed product is not good; (2) the flavor of the original fruit is not enough; (3) the shape of the preserved fruit formed is irregular flat

Method used

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  • Preserved cherry tomato fruits

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specific Embodiment approach

[0028] A kind of preserved tomato, the specific implementation method is as follows:

[0029] 1. Raw material collection: collect fresh, free from diseases and insect pests, no deterioration, and 8-9 mature small tomato fruits as raw materials.

[0030] 2. Cleaning of raw materials: Place the raw fruit in the pneumatic cleaning tank for cleaning to remove the silt and other foreign matter attached to the small tomato peel.

[0031] 3. Piercing: Use a punching machine to punch several holes around the tomato, so that the sugar liquid can enter the fruit.

[0032] 4. Color protection: Soak the small tomatoes with a sodium metabisulfite solution with a concentration of 7‰ for ten minutes, and then drain the soaking solution.

[0033] 5. Candied tomato fruit adopts segmental candied method, and the ratio of white granulated sugar to maltose is 5:1, and the sugar content is 40°Bix for candied sugar, and at the same time add 50ppm sodium metabisulfite, 0.2% cysteine ​​(salt), 0.5‰...

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Abstract

The invention discloses preserved cherry tomato fruits and a processing method thereof. The method comprises the following concrete steps: cleaning fresh cherry tomato fruits as a raw material, processing a plurality of holes in the cherry tomatoes fruits by a perforating machine, soaking the cherry tomato fruits in a sodium pyrosulfite solution for color-protecting, sugaring, and finally, performing processes of drying, cooling and the like to prepare the finished preserved cherry tomato fruits. According to the method, an effect of passivating phenolase is achieved while the color is protected, and the browning degree of the preserved cherry tomato fruits is lowered; the sugaring and drying processes are segmentally carried out, so that the preserved cherry tomato fruits can have the color and the flavor of original fruits and also retain the shapes of the original fruits, thus having better competitive advantages than like products.

Description

technical field [0001] The invention belongs to the technical field of fruit deep processing, and in particular relates to a small tomato preserved fruit and a processing method thereof. Background technique [0002] Small tomatoes, that is, cherry tomatoes, also known as small cherries, pearl tomatoes, cherry tomatoes, can be both vegetables and fruits, and can also be made into preserves. The diameter of the fruit is about 1-3 cm, and it is bright red and green (there are also new varieties with medium yellow, orange yellow, emerald green and other colors). It is not only bright in color and beautiful in shape, but also sweet in taste, seedless, with good taste and high nutritional value And unique flavor, it is not only a vegetable but also a fruit, eating and viewing the best of both worlds, favored by the majority of consumers. In addition to containing all the nutrients of tomatoes, its vitamin content is 1.7 times that of ordinary tomatoes. It is also known as "litt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 孙永刚韦勇
Owner 广西田阳嘉佳食品有限公司
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