Fingered citron all-fruit dry product and preparation method thereof
A production method and bergamot technology are applied in the direction of preservation of fruits/vegetables through dehydration, etc., which can solve the problems of difficulty in disinfection and sterilization, perishable products, and high energy costs, and achieve the effects of reducing energy costs, stabilizing product quality, and improving drying efficiency.
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[0009] The present invention will be further described below in conjunction with embodiment.
[0010] Select fresh bergamot whole fruits with slender "fingers", thin "palms", small "wrists", golden color, beautiful shape, no damage and no mildew; wash them in clean water and dry them; put them in an ultraviolet oven Indoor; Sunny day exposure; night or rainy day open the heating tube to dry; when the ultraviolet radiation intensity is less than 180uW / cm 3 Turn on the ultraviolet lamp for disinfection and sterilization; adjust the drying temperature to 50-60°C and continue drying; when the air humidity around the bergamot is too high, turn on the ventilation fan to ventilate and dehumidify; finally get the bergamot with a hard hand, yellowish-brown skin and strong aroma Whole dried fruit.
[0011] Due to the adoption of the ultraviolet drying method, the whole process of drying and drying the bergamot has been sterilized and sterilized under the irradiation of ultraviolet ligh...
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