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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.

Inactive Publication Date: 2016-11-09
YIYANTANG YINGCHENG HEALTH SALT MFG
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the pineapple products currently on the market are mainly fresh and ready-to-eat, or made into canned fruits. The types are relatively single, and the pineapple crispness and color in the made canned pineapple are not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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

The invention provides specially-made pickled pineapples. The pickled pineapples comprise the following components in parts by weight: 1000 parts of water, 400-600 parts of pineapples, 80-100 parts of white granulated sugar,10-30 parts of table salt, 20-40 parts of maltodextrin, 0.05 part of a lactobacillus plantarum agent, and 0.5-1.5 parts of disodium ethylenediamine tetraacetate. The pickled pineapples disclosed by the invention are bright in color, keep intact brittleness, are free of the phenomena of being soft and dark, and are appropriate in sweet and sour degrees, and deeply loved by consumers.

Description

technical field [0001] The invention relates to a pickled fruit, in particular to a special pickled pineapple. Background technique [0002] Pineapple contains a lot of fructose, glucose, vitamins A, B, C, phosphorus, citric acid, and protease. But the pineapple products on the market are mainly fresh and ready-to-eat or made into canned fruit, and the type is relatively single, and the crispness and color of the pineapple in the canned pineapple made are not good. Contents of the invention [0003] The invention provides a kind of specially made soaked pineapple, which comprises the following components by weight: 1000 parts of water, 400-600 parts of pineapple, 80-100 parts of white sugar, 10-30 parts of table salt, 20-40 parts of maltodextrin, vegetable milk 0.05 parts of bacilli agent, 0.5-1.5 parts of disodium edetate. [0004] The present invention also provides a pineapple brewing liquid, comprising the following components in parts by weight: 1000 parts of water,...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L29/00
CPCA23V2002/00A23V2400/169A23V2250/5114A23V2300/24
Inventor 王丹枫潘秀云黄晓萍
Owner YIYANTANG YINGCHENG HEALTH SALT MFG
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