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Processing technology for litchi preservation

A processing technology, litchi technology, applied in the direction of freezing/refrigerating fruits/vegetables, etc., to achieve the effect of simple operation, low cost, and suitable for popularization and application

Inactive Publication Date: 2015-09-09
贵州红赤水集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, there is no fresh-keeping technology that makes the shelf life of lychee reach 12 months, keep the original true color, and the flavor remains unchanged.

Method used

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  • Processing technology for litchi preservation

Examples

Experimental program
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Effect test

Embodiment 1

[0034] The fresh-keeping lychee processing technology of the present embodiment comprises the following steps:

[0035] Step 1): Harvest fresh lychees. The harvested lychees are eight to nine mature. They are picked after the dew dries up in the morning on a sunny day or on a cloudy day. Fruits with browning, rotten fruits, cracked fruits, immature fruits, overripe fruits, fruitless fruits and other defective fruits shall be screened; the time from picking to the completion of screening shall not exceed 4 hours.

[0036] Step 2): Cleaning and shelling the screened fresh lychees, and packing them into containers. Concretely include the following sub-steps: including the following sub-steps:

[0037] Step 2.1): Cleaning: After lychees are selected and graded, they are washed with clean water and then dried. The time spent on lychees from picking to cleaning does not exceed 2 hours;

[0038] Step 2.2): Shelling: peel off the lychee shell, and the time from cleaning to shelling ...

Embodiment 2

[0044] The difference between this embodiment and Embodiment 1 is that: in step 3), the quick-freezing temperature setting range of the tunnel-type liquid nitrogen quick-freezing machine is -125°C, and the center temperature of the litchi is reduced to below -18°C within 3 minutes , the frozen storage temperature remains stable, the temperature fluctuation does not exceed ±2°C, and the time from loading into the container to the completion of quick-freezing treatment does not exceed 10 minutes.

[0045] In step 5), the fresh-keeping lychees after vacuum packaging are quickly frozen, and the frozen storage temperature is set at -20°C, and they can be taken out, thawed and processed before use.

Embodiment 3

[0047] The difference between this embodiment and Embodiment 1 is that: in step 3), the quick-freezing temperature setting range of the tunnel-type liquid nitrogen quick-freezing machine is -105°C, and the center temperature of the litchi is reduced to below -18°C within 5 minutes , the frozen storage temperature remains stable, the temperature fluctuation does not exceed ±2°C, and the time from loading into the container to the completion of quick-freezing treatment does not exceed 10 minutes.

[0048] In step 5), the fresh-keeping lychee after vacuum packaging is quickly frozen, and the frozen storage temperature is set at -15°C, and it can be taken out and thawed before use for processing.

[0049] In the above-mentioned embodiment, taking out and thawing during use includes the following steps: taking out and thawing during use includes the following steps: putting it into a refrigerator to thaw, and the thawing time is at least 6 hours and no more than 12 hours.

[0050] ...

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Abstract

The present invention discloses processing technology for litchi preservation, and comprises the following steps: Step 1): picking fresh litchis, and completing screening; Step 2): washing and peeling the screened fresh litchis, and packing the peeled fresh litchis into a container; Step 3): quick-freezing the packed fresh litchis; Step 4): putting the quick-frozen litchis into food-grade aluminum film bags, and packaging the litchis by a vacuum packaging machine; Step 5): quick-freezing and refrigerating the packaged litchis, taking out the litchis when the litchis are used, and thawing the litchis, thereby obtaining the edible litchis. The processing technology makes the preservation period of the fresh litchis increase to 12 months, and completely remains the color and luster, and flavor and characteristic of the fresh litchis through harvesting, selecting, washing, peeling, packing, quick-freezing, vacuum packaging, and quick-freezing and refrigerating steps. The processing technology truly realizes the litchi preservation in vitro, and the preserved litchis have very good commodity quality and marketability. The processing technology completely adopts the physical method without using chemical agents, and is simple in operation, low in cost, and suitable for popularization and application.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fresh-keeping lychee processing technology. Background technique [0002] Litchi belongs to the subtropical evergreen plant Sapinaceae, and is a fruit native to the subtropical zone in South my country. As a high-value subtropical fruit, China is currently the country with the most cultivated lychees. It is planted at 18°-31° north latitude and distributed throughout 8 provinces including Hainan, Guangxi, Yunnan, Fujian, Guizhou, Sichuan, Guangdong and Taiwan. . Litchi can be said to be one of the world-renowned subtropical fruits of Chinese specialties. It is bright in color, unique in flavor and rich in nutrition. It is the top grade among fruits. However, the nature of lychee's "color change in one day, fragrance change in two days, and taste change in three days" will quickly reduce its freshness, and its attractiveness and edible value to consumers will also decr...

Claims

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Application Information

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IPC IPC(8): A23B7/04
Inventor 古明亮王德斌田茂林
Owner 贵州红赤水集团有限公司
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