How to make preserved crabapple fruit

Abstract

The invention discloses a method for making preserved crabapple fruit, which belongs to the method for making preserved fruit, and aims to provide a method for making preserved fruit with short sugar soaking time, uniform sugar soaking, less browning color, less nutrient loss and complete fruit shape. It includes cleaning, color protection, sugar infiltration, and drying steps; the method is: immerse the crabapple fruit in the cleaning solution to soak for cleaning, remove it and then puncture holes; immerse the crabapple fruit with holes in the color protection solution for protection color treatment, and then immersed in the first sugar infiltration solution, the second sugar infiltration solution, and the third infiltration sugar solution in turn to carry out vacuum hot osmosis sugar, vacuum cold osmosis sugar, and normal pressure cold osmosis sugar treatment; Blueberries, then dry. The invention can not only improve processing efficiency and product quality, but also retain the style of traditional preserved fruit; the preserved fruit produced by the invention has a plump and smooth appearance, fresh and transparent color, uniform sugar distribution, sweet and sour taste, moderate hardness, strong original fruit flavor, full of nutrition.

Description

technical field [0001] The invention relates to a method for preparing preserved fruit, in particular to a method for preparing preserved crabapple fruit, which belongs to a method for preparing snack food. Background technique [0002] Begonia is also called eight-lens crabapple, red crabapple, etc. Different regions have different names. Begonia tastes sweet and slightly sour; sweet can slow down the middle, sour can reduce astringency, and has the function of astringent, stopping diarrhea and stopping dysentery. It can treat diarrhea, diarrhea, loose stool and other diseases. Begonia fruit contains a large amount of nutrients necessary for the human body, such as sugars, multivitamins, organic acids, etc., which can supply nutrients to the human body, improve the body's immunity, and have high edible value. [0003] Preserved fruit is a traditional food in my country. It is deeply loved by consumers because of its soft texture, bright and crystal clear, durable and easy ...

AI Technical Summary

Problems solved by technology

The above-mentioned patent application documents belong to the vacuum high-temperature sugar infiltration process. Although it can effectively shorten the sugar infiltration time and improve the processing efficiency, it has defects such as uneven sugar infiltration (low sugar content in the core of preserved fruit), and multiple heat treatments (such as microwave infiltration) are required. sugar, microwave drying, hot air drying, etc.), it is easy to cause browning of preserved fruit and loss of nutrients

CN101595932A and CN102742711A disclose the vacuum cold osmotic sugar process, although the vacuum hot osmotic sugar process can overcome the defects of easy browning of preserved fruit, easy loss of nutrients, uneven sugar osmosis, etc., but there are deficiencies such as long osmosis time and low efficiency