Processing method of strawberry

Abstract

The invention discloses a processing method of strawberry. The processing method comprises the following steps: (1) selecting strawberries; (2) cleaning the strawberries by running water, cleaning the strawberries by salt solution and ginger juice in a ultrasonic wave cleaner with a filter screen, further cleaning the strawberries by ozonated water, then spreading the strawberries and airing; (3) cutting the strawberries half-half by a knife and placing the cut strawberries on a layered frame net; (4) sending the whole frame of placed strawberries into a dehydrating and drying room, dehydrating and drying by hot air circulation, wherein the temperature is kept at 40-45 DEG C and the time for dehydrating and drying is 4-6 hours, until water content in the strawberries is lower than 7%; (5) sorting the dehydrated and dried strawberries for packaging or bottling, then sealing. According to the processing method, water in strawberry is dried by hot air generated by dry hot air circulation at 40-45 DEG C, so that complex technological processes are omitted and energy consumption is reduced; moreover, the processing method keeps original nutrition, color and flavor of the strawberry to the maximum, so that the product is healthy and safe.

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 strawberries. Background technique [0002] Strawberry is the earliest fresh fruit on the market in a year, and it is also an important raw material for food processing. The picking and production of high-quality and high-grade strawberries is of great significance in solving the off-season of early spring fruits and increasing the income of fruit farmers. Strawberry is also called berry, ground berry, ground fruit, pineapple, red berry, etc. It is native to Europe and was introduced to my country in the early 20th century and became popular in China. Strawberry is heart-shaped in appearance, bright in color, juicy in flesh, sweet and sour, pleasant in aroma, rich in nutrition, rich in vitamin C, phosphorus, zinc, iron, calcium, various amino acids and other nutrients. In addition, the fruit has a certain curati...

AI Technical Summary

Problems solved by technology

However, traditionally dehydrated strawberries are generally blanched, hardened, color-protected, cooled, and then dried at a temperature of 60-80°C, first at high temperature, then at medium temperature, and then at high temperature. The dehydrated strawberry nutrition is easy to lose, color, Fragrance, taste, and shape vary greatly, and the taste is poor; while the main freeze-drying technology at this stage, the freeze-drying time is generally more than 15 hours, the processing time is long, and the maintenance temperature is low, so the energy consumption is large and the processing cost is high. , therefore, the development of strawberry processing is of great significance