Preparation method of stauntonia chinensis chips
A production method and technology of wild papaya, applied in the direction of food science, etc., can solve the problems of color browning, unfavorable entrance, loss of fresh fragrance, etc., and achieve the effect of maintaining good nutrients, reducing processing efficiency, and prolonging drying time
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Example Embodiment
[0017] Embodiment 1: a kind of wild papaya slice preparation method, may further comprise the steps:
[0018] Step 1. Pretreatment: Peel and core of wild papaya fresh fruit, slice evenly, slice thickness is 5mm, wash with clean water, filter;
[0019] Step 2, initial baking: place the wild papaya slices in a dryer to bake, bake at 55-65 ° C until the water content of the wild papaya slices is 70%, take out, and cool to room temperature;
[0020] Step 3: Ingredients and pickling: add potassium sorbate, citric acid, white sugar and honey to the wild papaya slices after initial baking and cooling, mix well, then seal, pickle at room temperature, pickle for 48 hours, take out and filter dry; The mass ratio of wild papaya slices, potassium sorbate, citric acid, white sugar and honey is 100:1:8:45:120;
[0021] Step 4, drying: transfer the pickled wild papaya slices after filtering to a dryer, bake at 65°C until the water content of the wild papaya slices is 50%, take out and cool ...
Example Embodiment
[0023] Embodiment 2: a kind of wild papaya slice preparation method, may further comprise the steps:
[0024] Step 1. Pre-treatment: Peel and core of wild papaya fresh fruit, slice evenly, slice thickness is 4mm, wash with clean water, filter;
[0025] Step 2, initial baking: place the wild papaya slices in a dryer to bake, bake at 55-65°C until the water content of the wild papaya slices is 75%, take out, and cool to room temperature;
[0026] Step 3: Ingredients and pickling: add potassium sorbate, citric acid, white sugar and honey to the wild papaya slices after initial baking and cooling, mix well, then seal, pickle at room temperature, pickle for 50 hours, take out and filter dry; The mass ratio of wild papaya slices, potassium sorbate, citric acid, white sugar and honey is 120:1:12:55:80;
[0027] Step 4, drying: transfer the pickled wild papaya slices after filtering to a dryer, bake at 55°C until the water content of the wild papaya slices is 45%, take out and cool f...
Example Embodiment
[0029] Embodiment 3: a kind of wild papaya slice preparation method, may further comprise the steps:
[0030] Step 1. Pre-treatment: Peel and core of wild papaya fresh fruit, slice evenly, slice thickness is 7mm, wash with clean water, filter;
[0031] Step 2, initial baking: place the wild papaya slices in a dryer to bake, bake at 55-65°C until the water content of the wild papaya slices is 80%, take out, and cool to room temperature;
[0032] Step 3: Ingredients and pickling: add potassium sorbate, citric acid, white sugar and honey to the wild papaya slices after initial baking and cooling, mix well, then seal, pickle at room temperature, pickle for 46 hours, take out and filter dry; The mass ratio of wild papaya slices, potassium sorbate, citric acid, white sugar and honey is 80:1:10:50:100;
[0033] Step 4, drying: transfer the pickled wild papaya slices after filtering to a dryer, bake at 60°C until the water content of the wild papaya slices is 55%, take out and cool f...
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