Heat peeling method of tomato fruits

Abstract

The invention relates to a heat peeling method of tomato fruits, and belongs to the technical field of processing of agricultural products. The heat peeling method is characterized in that: the tomato fruits are subjected to quick scalding of hot water and high temperature treating of infrared ray, and pectin in mesoglea is dissolved, furthermore the fruit skins of the tomato fruits loose, and after the tomato fruits are cooled, and the fruit skins of the tomato fruits can be wiped off by a flexible roller made of rubber. The heat peeling method of tomato fruits is simple and easy to operate, with high fruit peeling rate more than 98%.

Description

technical field [0001] The invention relates to a tomato fruit thermal peeling method, which belongs to the technical field of agricultural product processing. Background technique [0002] Tomato peeling is an essential process for processing canned tomato products, and the peeling degree of the fruit directly affects the quality of the product. Since the tomato fruit is a fleshy berry with a thin skin, mechanical peeling is not suitable. At present, tomato peeling methods mainly include chemical peeling, freezing peeling and thermal peeling. Chemical peeling is mainly soaked in high-temperature caustic alkali or calcium chloride and other salt solutions to remove the peel by using its corrosion and degradation effects on fruit and vegetable tissues. The concentration of lye or salt solution used for peeling varies depending on the maturity of the fruit. However, the peeling method has a low removal rate, and the solution is corrosive, and the waste produced is easy to po...

AI Technical Summary

Problems solved by technology

Therefore, the raw material utilization rate of adopting the method of freezing and peeling is high, but the production cost is high

However, there is no actual heating and peeling technology that can be applied to production

[0003] Zhu Jiping (Zhu Jiping. Tomato Peeling New Technology and Equipment [J]. Grain Oil Processing and Food Machinery, 1991,06:32) introduced a tomato peeling method The thermal-vacuum peeling process scheme adopts the combination of hot water scalding and vacuum treatment. Since this process requires a rotary vacuum device and a water ring vacuum pump, it requires high equipment; Wan Chengzhi et al. (Wan Chengzhi. Pu Min. Vacuum Cold soaking technology for processing preserved tomatoes [J]. Food and Machinery, 1992, 01: 27-28) combines blanching and chemistry, blanching for 2-3 minutes, then cooling quickly, and then using 2-3% caustic soda, etc. Rubbing, washing and peeling, this method utilizes lye to be corrosive, and produces waste liquid to affect the environment; Chinese Patent Publication No. CN102048009A, published on May 11, 2011, the invention and creation name is a method for peeling tomatoes, which is about to put tomatoes Precook in water close to boiling for 1min, cool immediately, and peel off the tomato peel; Wang Wenliang et al. -45) Put the tomatoes in water at 105°C for 1 minute, cool them quickly and peel them off. The above peeling method requires tomatoes to be red, thin, uniform in size, and can be peeled by hand when ripe, but immature tomatoes cannot be completely removed. Greenish-yellow textured skin, also unsuitable for use in bulk tomato peeling