Cucumis melo processing method

A processing method and technology of cantaloupe, applied in application, food preparation, food science and other directions, can solve the problems of large variation in color, aroma, taste, shape, easy loss of nutrients, and long processing time, and achieve easy dehydration and drying, soft taste. Hard fit, loss-reducing effect

Inactive Publication Date: 2015-11-18
杨明彰 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditionally dehydrated netted muskmelon and cantaloupes are generally blanched, color-protected, hardened, cooled, and then dried at a temperature of 60-80°C, first at high temperature, then at medium temperature, and then at high temperature. Loss, color, aroma, taste, and

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The processing method of Hami melon of the present invention, described method comprises the following steps:

[0029] 1), select Hami melon without corruption;

[0030] 2), wash the cantaloupe with clear water, plan off the 1mm thick outer skin, cut the cantaloupe in half, remove the seeds, wash the cantaloupe with water, then cut it into 1cm wide, 5cm long, with a thickness of 0.1cm cantaloupe strips, dry the cantaloupe strips, let the cantaloupe strips stand for 5 minutes under the conditions of a pressure of 200Mpa and a temperature of 20°C, and cut them into suitable sized cantaloupe strips, so that the cantaloupe is not easy to break during the subsequent processing. Easy to dehydrate and dry, using high-pressure processing cantaloupe strips, which can reduce the loss of carotene in the cantaloupe during the heating process, and can keep the original color of the cantaloupe without adding any color-protecting agent after heating and drying without changing color; ...

Embodiment 2

[0035] The processing method of Hami melon of the present invention, described method comprises the following steps:

[0036] 1), select Hami melon without corruption;

[0037] 2), wash the cantaloupe with clean water, plan off the 1.5mm thick outer skin, cut the cantaloupe in half, remove the seeds, wash the deseed cantaloupe with water, then cut into 2cm wide, 10cm long, thick Hami melon strips of 0.3cm in length, dried by infrared radiation, and then passed into ozone for 5 minutes to play a bactericidal effect. Under the conditions of pressure of 400Mpa and temperature of 20°C, let it stand for 5 minutes and cut into suitable sizes. Cantaloupe strips make the cantaloupe not easy to break in the subsequent processing process, but also easy to dehydrate and dry. Using high-pressure processing cantaloupe strips can reduce the loss of carotene in the cantaloupe during the heating process, and can make the cantaloupe without adding any color protection agent. After heating and d...

Embodiment 3

[0042] The processing method of Hami melon of the present invention, described method comprises the following steps:

[0043] 1), select Hami melon without corruption;

[0044] 2), wash the cantaloupe with clean water, plan off the 1.2mm thick outer skin, cut the cantaloupe in half, remove the seeds, wash the cantaloupe with water, then cut into 1.5cm wide and 7cm long, Hami melon strips with a thickness of 0.2cm. Hami melons are dried by infrared irradiation, and then passed into ozone for 5 minutes to play a bactericidal effect. Under the conditions of pressure of 300Mpa and temperature of 20°C, let stand for 5 minutes and cut into suitable sizes Hami melon strips make the cantaloupe not easy to break in the subsequent processing process, but also easy to dehydrate and dry. Using high-pressure processing cantaloupe strips can reduce the loss of carotene in the cantaloupe during the heating process, and can make the cantaloupe without adding any color protection agent. Under...

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Abstract

The present invention discloses a cucumis melo processing method which comprises the following steps: 1), selecting cucumis melo; 2), cutting the cucumis melo into strips, and keeping still at a pressure of 200-400 Mpa; 3), adding honey to the cucumis melo trips, pickling with ginger juice and cucumis melo seed oil, steaming and irradiating with infrared and ultraviolet; 4), drying with circulating hot air at 46 DEG C for half an hour, cooling to room temperature, spraying with mist, drying at 46 DEG C for 1 hour, cooling to room temperature, spraying with mist, and drying at 50-60 DEG C for 4-6 hours; and 5), pumping in ozone and nitrogen containing gas to conduct sterilization. The cucumis melo is processed by high pressure, and does not change color after being dried. The added honey and cucumis melo seed oil are used as a protective film, which enables the cucumis melo to maintain a good shape and the same color and luster after being heated and dried, and at the same time reduces the loss of nutrients. The cucumis melo is cool in nature, and by adding the ginger juice to neutralize the cool nature of the cucumis melo, the cucumis melo is suitable for more people to consume. The cucumis melo processing time is short, and no preservatives and pigments are added.

Description

technical field [0001] The invention relates to the technical field of fruit processing. More specifically, the present invention relates to a processing method of Hami melon. Background technique [0002] Hami melon scientific name (Hamicanta Ioupe), belongs to the Cucurbitaceae plant, is a variety of melon. It was called muskmelon, sweet melon, netted melon in ancient times. Hami melon has the reputation of "the king of melons", with a sugar content of about 15%. Its meat is crispy and sweet, with a unique flavor, some with creamy flavor, some with lemon flavor, its sweet and dense taste, and its unique fragrance, which is well-known at home and abroad. Netted melon belongs to a variety of Hami melon. The melon fruit is spherical, with fresh green fruit vines on the top; the peel is emerald green, with gray or yellow stripes, resembling a net, so it is called netted melon; the flesh is yellow-green or orange-red, The taste is like a fragrant pear, crisp, sweet and refr...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
Inventor 杨明彰杨晓文
Owner 杨明彰
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