Preparation method of canned red bayberry fruits

Abstract

The invention relates to preparation methods of canned foods, and especially relates to a preparation method of canned red bayberry fruits. The preparation method of the canned red bayberry fruits comprises the following steps: selecting fresh red bayberry fruits as the raw material; rinsing the selected red bayberry fruits by using flowing clean water; soaking the rinsed red bayberry fruits in baijiu; taking the soaked red bayberry fruits out, and carrying out washing by using clean water; soaking the washed red bayberry fruits in a salt solution in the presence of ultrasonic wave; taking the soaked red bayberry fruits out, carrying out washing by using clean water, and carrying out airing-drying; treating the air-dried red bayberry fruits by using fruit yeast, and adding the treated red bayberry fruits into a filling solution; and then, carrying out canning and sterilizing, so that the canned red bayberry fruits are prepared. The final products of the canned red bayberry fruits are purple-red in color, transparent and clear in soup color, refreshing in soup taste, fine and smooth in red bayberry fruit texture, and appropriate in sour-sweet flavor; moreover, the canned red bayberry fruits have obvious flavor of the red bayberry fruits, as well as aroma of hibiscus sabdariffa. The canned red bayberry fruits are a healthy and delicious green food which has the effects of stimulating appetite and promoting digestion.

Description

technical field [0001] The invention relates to a method for preparing canned food, in particular to a method for preparing canned red bayberry. Background technique [0002] Red bayberry, also known as dragon eye and vermilion, is named bayberry because of its shape like water poplar and taste like plum. Red bayberry is one of the specialty fruits in my country. It has a good reputation of being worth a thousand gold. In the Wuyue area, there is a saying that red bayberry is better than litchi. Red bayberry fruit is bright in color, juicy, sweet and sour, and has high nutritional value. When red bayberry is ripe, it is the off-season of fruit, which provides the market with edible seasonal fresh fruit, which is very popular among consumers. [0003] But red bayberry belongs to the very strong seasonal fruit, and fruit is difficult for storing and transporting, generally adopts processing into canned red bayberry to be beneficial to long-term storage, prolongs edible perio...

AI Technical Summary

Problems solved by technology

[0003] However, red bayberry is a very seasonal fruit, and the fruit is not easy to store and transport. Generally, it is processed into canned red bayberry to facilitate long-term storage and prolong the edible period.

But the canned red bayberry prepared by the prior art will obviously fade in half a year or less, which affects the flavor and color of the canned food, and affects the appearance of the canned red bayberry, so it can only be reduced in price or processed as expired food, resulting in Canned bayberry products have short shelf life or waste of resources

In order to prolong the fading period of canned bayberry, most canned bayberry manufacturers adopt the method of adding artificial coloring, but the strengthening of people's health awareness and the international requirements for green, healthy and natural food, it is difficult to add artificial coloring food to the domestic market. Or international market to open up sales

In addition, maggots similar to fruit fly larvae are occasionally found in the pulp of canned bayberry, which are actually just larvae of bayberry fruit tree insects. Although the harm is not serious, it affects the appearance of the product and becomes a major quality problem.

The current process method mainly uses salt water to soak the raw materials, so that the worms can be soaked out naturally, and then cleaned, but it cannot be completely removed.

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