Low-temperature green raisin washing and sterilizing method
A green grape, low-temperature technology, applied in the field of low-temperature cleaning and sterilization of green raisins, can solve the problems of easy browning, easy deformation, unable to meet market quality requirements, etc., and achieves the effect of maintaining no browning, maintaining color, and strong rehydration
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Embodiment 1
[0026] The low-temperature cleaning and sterilization method of green raisins comprises the following steps:
[0027] 1) After destemming the green raisin raw material, carry out screening, color selection and grading treatment to obtain high-quality green raisin raw material;
[0028] 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;
[0029] 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;
[0030] 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
[0033] The low-temperature cleaning and sterilization method of green raisins comprises the following steps:
[0034] 1) After destemming the green raisin raw material, carry out screening, color selection and grading treatment to obtain high-quality green raisin raw material;
[0035] 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;
[0036] 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;
[0037] 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
[0040] The low-temperature cleaning and sterilization method of green raisins comprises the following steps:
[0041] 1) After destemming the green raisin raw material, carry out screening, color selection and grading treatment to obtain high-quality green raisin raw material;
[0042] 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;
[0043] 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;
[0044] 4) The pre-cooled, cleaned and sterilized green raisins obtained in step 3) are sprayed and washed t...
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