Specially-made pickled pineapples
A technology for pineapple and brewing liquid, which is applied to bacteria, food heat treatment, food science and other directions used in food preparation.
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Embodiment 1
[0018] Choose fresh pineapples with large fruit shape, shallow bud eyes, small fruit core, less fiber, more than 80% maturity, strong fragrance, sweet and sour taste, round shape, and no mildew, frostbite, mechanical injury, and defects of diseases and insect pests.
[0019] Cut end peeling, fruit mesh removal, soaking: Use a blade knife to cut off the two ends of the fruit perpendicular to the axis, and peel off the outer skin. When peeling, the green skin should be peeled clean. Use a triangular knife to dig out the fruit mesh along the spiral direction of the fruit mesh, and the depth should be just enough to dig out the fruit mesh. Cut off the remaining epidermis and residual buds of the carved fruit with a knife. In order to prevent oxidation and discoloration of the surface of the pulp, immerse the peeled pineapple in 1%-2% salt water.
[0020] Take out the whole fruit and use a knife to cut the fruit lengthwise into six equal parts, remove the core, and cut the pulp in...
Embodiment 2
[0024] Choose fresh pineapples with large fruit shape, shallow bud eyes, small fruit core, less fiber, more than 80% maturity, strong fragrance, sweet and sour taste, round shape, and no mildew, frostbite, mechanical injury, and defects of diseases and insect pests.
[0025] Cut end peeling, fruit mesh removal, soaking: Use a blade knife to cut off the two ends of the fruit perpendicular to the axis, and peel off the outer skin. When peeling, the green skin should be peeled clean. Use a triangular knife to dig out the fruit mesh along the spiral direction of the fruit mesh, and the depth should be just enough to dig out the fruit mesh. Cut off the remaining epidermis and residual buds of the carved fruit with a knife. In order to prevent oxidation and discoloration of the surface of the pulp, immerse the peeled pineapple in 1%-2% salt water.
[0026] Take out the whole fruit and use a knife to cut the fruit lengthwise into six equal parts, remove the core, and cut the pulp in...
Embodiment 3
[0029] Choose fresh pineapples with large fruit shape, shallow bud eyes, small fruit core, less fiber, more than 80% maturity, strong fragrance, sweet and sour taste, round shape, and no mildew, frostbite, mechanical injury, and defects of diseases and insect pests.
[0030] Cut end peeling, fruit mesh removal, soaking: Use a blade knife to cut off the two ends of the fruit perpendicular to the axis, and peel off the outer skin. When peeling, the green skin should be peeled clean. Use a triangular knife to dig out the fruit mesh along the spiral direction of the fruit mesh, and the depth should be just enough to dig out the fruit mesh. Cut off the remaining epidermis and residual buds of the carved fruit with a knife. In order to prevent oxidation and discoloration of the surface of the pulp, immerse the peeled pineapple in 1%-2% salt water. Take out the whole fruit and use a knife to cut the fruit lengthwise into six equal parts, remove the core, and cut the pulp into fan-sh...
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Abstract
Description
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Application Information
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