Dried Chinese cherry making method

Abstract

A dried Chinese cherry making method includes the following steps that firstly, fresh and ripe Chinese cherries which are not rotted and free of disease and pest damage are selected, placed into a cleaning solution to be soaked and cleaned, the temperature of the cleaning solution is kept to be 35-45 DEG C, the Chinese cherries are soaked for 35-40 min, then cleaned and taken out from the water, water on the surfaces of the Chinese cherries is drained, and the Chinese cherries are placed in a fresh-keeping storehouse with the temperature being 6-8 DEG C and the humidity being 78-83% and stored for at least 4 hours; secondly, the Chinese cherries are taken out of the fresh-keeping storehouse and put into hot water with the temperature of 96-100 DEG C to be heated for 6 min, the mass ratio of the Chinese cherries to the water is 1:4.5, and the Chinese cherries are quickly cooled with cold water after being heated; thirdly, the cooled Chinese cherries are taken out and placed in a vacuum low-temperature cold air drying machine and kept for 20-30 min at the temperature of 40-50 DEG C; fourthly, the dried Chinese cherries are placed in a fresh-keeping storehouse with the temperature being 4-6 DEG C and the humidity being 65-70% and stored for at least 4 hours; fifthly, the preserved Chinese cherries are placed in a drying device to be dried until the water content is lower than 9%, and the Chinese cherries are packaged and put in a storehouse after being inspected qualified.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing dried cherries. Background technique [0002] Cherries, also known as cherries and wattle, are the fruits of perennial deciduous trees of the genus Prunus in the Rosaceae. Cherries are dark red, the fruit is huge, firm and juicy, the mouth is sweet, the flesh is delicate, the color is clear, the juice is colorless, the mouth is fragrant and delicious, sweet and tender. According to the measurement, per 100 grams of water content is 83 grams, protein 1.4 grams, fat 0.3 grams, sugar 8 grams, carbohydrate 14.4 grams, calories 66 kcal, crude fiber 0.4 grams, ash content 0.5 grams, calcium 18 mg, phosphorus 18 mg, iron 5.9 mg, carotene 0.15 mg, thiamine 0.04 mg, riboflavin 0.08 mg, nicoric acid 0.4 mg, ascorbic acid 3 mg, potassium 258 mg, sodium 0.7 mg, magnesium 10.6 mg, and rich in vitamin A. Cherries are rich in nutrients and have the effects of regulat...

AI Technical Summary

Problems solved by technology

As cherries have a short maturity period and are difficult to preserve, they are a seasonal fruit, leading to the concentration of cherries on the market. If they cannot be consumed by the market, resources will be wasted

At present, most of the cherries are directly eaten as fruits, but the cherries are made into dry products, and there are no relevant reports and products on the market.