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New freshness keeping method of high quality red dates

A new method, the technology of jujube, is applied in the fields of fruit and vegetable preservation, food preservation, food science, etc., and can solve the problems of not being able to keep fresh

Inactive Publication Date: 2015-02-11
KASHI DONGRONG FRUIT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Usually, before jujubes are kept fresh, the techniques used are mostly water washing and drying, which makes the fresh dates absorb a lot of external water. At this time, the freshness of the jujubes has changed. effect, because washing fresh dates is also a process of soaking in water

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0016] 1) Harvesting and grading: Fresh jujubes picked from August to October are graded by a granulator to eliminate defective fruit grains and obtain large, medium and small uniform fruit grains;

[0017] 2) Wash the sorted fruit pieces in a container containing 50° white wine, clean them, and remove the waste wine liquid in time;

[0018] 3) Soak large, medium and small jujubes in containers containing 50° white wine respectively. Time control: 20 minutes for large dates, 15 minutes for medium dates, 10 minutes for small dates; or 18 minutes for large dates, 13 minutes for medium dates, 8 minutes for small dates; or 22 minutes for large dates, 16 minutes for medium dates, and 12 minutes for small dates;

[0019] 4) Pack the soaked fresh jujubes in a non-alcoholic liquid with a vacuum packaging machine, and store them in boxes at room temperature and away from light;

[0020] Among them, the amount of white wine used for cleaning and soaking the jujube grains should be enou...

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PUM

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Abstract

The invention provides a new freshness keeping method of high quality red dates. The method comprises the following steps: grading fresh red dates picked in August to October through a grading machine to obtain large, medium and small red dates; respectively placing the dates in a container provided with stirring and containing 50DEG white liquor, cleaning, and timely discharging waste liquor; adding 50DEG white liquor to the container containing the large, medium and small red dates, and immersing the large red dates for 18-22min, the medium red dates for 13-16min and the small red dates for 8-12min; and packaging the immersed fresh red dates in a liquor-free liquid by a vacuum packaging machine, boxing, and reserving at room temperature in a dark place. The large red dates of 7.0cm, the medium red dates of 5.0cm and the small red dates of 3.0cm can be preserved for 12 months, and the preserved red dates have the characteristics of no change of the content of original nutritional components of the red dates, sweet and tasty liquor, and pure fresh taste, and can be sold in four seasons.

Description

technical field [0001] The invention relates to the fresh-keeping technology of jujube, which is different from the washing treatment in fresh-keeping and also different from the fresh-keeping of wine jujube, and the technical effect produced is a novel high-quality fresh-keeping method. Background technique [0002] Usually, before the jujubes are kept fresh, the techniques used are mostly water washing and drying, which makes the fresh dates absorb a lot of external water. At this time, the freshness of the jujubes has changed. effect, because washing fresh dates is also a process of soaking in water. [0003] Experiments have proved that soaking fresh jujubes in 65° white wine is called wine jujube. The high heat and long-term soaking must be due to the absorption of too much alcohol by fresh jujubes, which changes the umami taste of red dates, and it is impossible to produce mellow, crispy and sweet taste. [0004] This method scientifically and effectively controls th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154
Inventor 谢玉昌
Owner KASHI DONGRONG FRUIT
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