Low-temperature green raisin washing and sterilizing method
A green grape and low-temperature technology, applied in the field of low-temperature cleaning and sterilization of green raisins, can solve problems such as easy browning, failure to meet market quality requirements, easy deformation, etc., and achieve strong rehydration effect
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Embodiment 1
[0027] The low-temperature cleaning and sterilization method of green raisins comprises the following steps:
[0028] 1) After destemming the green raisin raw material, carry out screening, color selection and grading treatment to obtain high-quality green raisin raw material;
[0029] 2) Pre-cooling the raw material of high-quality green raisins obtained in step 1), the pre-cooling temperature is -10°C, and the pre-cooled green raisins are obtained, and the pre-cooling treatment method is continuous direct cooling method;
[0030] 3) Put the pre-cooled green raisins obtained in step 2) into pre-cooled saline for bubbling, tumbling, cleaning and sterilization. The mass percentage of saline is 5%, the temperature is -10°C, and the cleaning and sterilization time is 2 minutes. Obtain green raisins after pre-cooling, cleaning and sterilization;
[0031] 4) The pre-cooled, cleaned and sterilized green raisins obtained in step 3) are sprayed and washed to clean the attached salt w...
Embodiment 2
[0034] The low-temperature cleaning and sterilization method of green raisins comprises the following steps:
[0035] 1) After destemming the green raisin raw material, carry out screening, color selection and grading treatment to obtain high-quality green raisin raw material;
[0036] 2) Pre-cooling the high-quality green raisins obtained in step 1), the temperature of the pre-cooled green raisins is -5°C, and the pre-cooling method is continuous direct cooling or cold storage stacking pre-cooling;
[0037] 3) Place the pre-cooled green raisins obtained in step 2) into pre-cooled saline for bubbling, tumbling, cleaning and sterilization. The mass percentage of saline is 10%, the temperature is -5°C, and the cleaning and sterilization time is 15 minutes. Obtain green raisins after pre-cooling, cleaning and sterilization;
[0038] 4) The pre-cooled, cleaned and sterilized green raisins obtained in step 3) are sprayed and washed to clean the attached salt water to obtain clean ...
Embodiment 3
[0041] The low-temperature cleaning and sterilization method of green raisins comprises the following steps:
[0042] 1) After destemming the green raisin raw material, carry out screening, color selection and grading treatment to obtain high-quality green raisin raw material;
[0043] 2) Pre-cooling the raw material of high-quality green raisins obtained in step 1). The pre-cooling temperature is -8°C to obtain pre-cooled green raisins. The pre-cooling treatment method is continuous direct cooling method or cold storage stacking pre-cooling method;
[0044] 3) Put the pre-cooled green raisins obtained in step 2) into pre-cooled saline for bubbling, tumbling, cleaning and sterilization. The mass percentage of saline is 8%, the temperature is -8°C, and the cleaning and sterilization time is 10 minutes. Obtain green raisins after pre-cooling, cleaning and sterilization;
[0045] 4) The pre-cooled, cleaned and sterilized green raisins obtained in step 3) are sprayed and washed t...
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