Production method of preserved cherry tomatoes

Abstract

The invention relates to the technical field of fruit and vegetable processing, and in particular relates to a production method of preserved cherry tomatoes. According to the method, dipping is carried out at normal temperature and pressure, therefore, the operation is simple, and the produced preserved cherry tomatoes are good in taste; the method comprises the following steps: selecting materials; cleaning; sterilizing; punching; dipping; drying; carrying out sampling inspection; and grading and packaging, and thus obtaining the finished product. According to the method, liquid glucose is subjected to high-energy strong magnetizing treatment when dipped; and macromolecule groups become micromolecule groups, and are easily dipped into the cherry tomatoes. The time in the developing process is shortened, and the loss of original components of the cherry tomatoes is not easily caused, so that the unique nutritional ingredients and flavors of the cherry tomatoes are kept after magnetizing treatment of the liquid glucose; the production cost is reduced; the loss of raw materials is reduced; the comprehensive utilization ratio of the cherry tomatoes is improved; the product is improved in the quality aspects such as nutrient, color and luster and taste; and the produced product has relatively high market competitiveness.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable processing, in particular to a production method of preserved tomato. The impregnation in the method is carried out at normal temperature and pressure, and the operation is simple. Moreover, the preserved tomato produced not only maintains the original nutritional components And the taste is very good. Background technique [0002] Preserved fruit is a food made from fresh fruits and vegetables through the main processes of peeling, pitting, boiling in sugar water, soaking, drying, and packaging. It is bright and transparent, with a dry surface, slightly sticky, and a water content of less than 18%. There are many kinds of preserved fruits, and the famous traditional products include preserved apples, preserved apricots, preserved pears, preserved peaches, preserved Taiping fruits, green plums, hawthorn slices, and fruit peels. Preserved fruit is finely selected, finely processed, com...

AI Technical Summary

Problems solved by technology

[0007] At present, the processed products of small tomatoes mainly include tomato paste, lycopene, etc. in addition to fresh food, and the deep-processed products are seriously insufficient. , peeling, hardening, blanching and color protection, sugar cooking, vacuum sugar staining, gel coating and other steps, because the production of this method has to go through peeling, hardening, blanching and color protection, etc., these steps are all at a higher level It is carried out under the condition of temperature (above 90°C), the nutrients of the small tomatoes are seriously lost, and some chemicals are added for hardening and blanching to protect the color. The difference is large, and the original nutritional value of small tomatoes cannot be guaranteed