Preparation method of dried cherry tomatoes

A technology for dried cherry tomatoes and cherry tomatoes, which is applied in confectionery, confectionery industry, food science and other directions, can solve problems such as high water content, moldy rot, dried fruit rot, etc., and achieves long shelf life and simple preparation method. Effect

Inactive Publication Date: 2017-04-19
覃昭平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing method for making dried cherry tomatoes, in order to avoid moldy and rot after making the dried fruit, dry after releasing the moisture inside it with the method of pu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preparation method of dried cherry tomatoes, comprising the following steps:

[0015] A. Select fresh and undamaged cherry tomatoes, clean them, remove the pedicles, cut the cherry tomatoes in half after draining the water, and remove the seeds in the middle;

[0016] B. Sprinkle white sugar on the cherry tomatoes after removing the seeds, and put them into the oven to bake for 5 hours;

[0017] C, the cherry tomatoes that take out from baking box are cooled 5 hours under natural conditions, and are packed and sealed under vacuum conditions.

[0018] The baking temperature of the oven described in step B is 60°C.

[0019] The weight ratio of the cherry tomatoes described in step B and white sugar is 10:1.

Embodiment 2

[0021] A preparation method of dried cherry tomatoes, comprising the following steps:

[0022] A. Select fresh and undamaged cherry tomatoes, clean them, remove the pedicles, cut the cherry tomatoes in half after draining the water, and remove the seeds in the middle;

[0023] B. Sprinkle white sugar on the cherry tomatoes after removing the seeds, and put them into the oven to bake for 8 hours;

[0024] C, the cherry tomatoes that take out from baking box are cooled 7 hours under natural conditions, and are packed and sealed under vacuum conditions.

[0025] The baking temperature of the oven described in step B is 70°C.

[0026] The weight ratio of the cherry tomatoes described in step B and white sugar is 10:1.

Embodiment 3

[0028] A preparation method of dried cherry tomatoes, comprising the following steps:

[0029] A. Select fresh and undamaged cherry tomatoes, clean them, remove the pedicles, cut the cherry tomatoes in half after draining the water, and remove the seeds in the middle;

[0030] B. Sprinkle white sugar on the cherry tomatoes after removing the seeds, and put them into the oven to bake for 10 hours;

[0031] C, the cherry tomatoes that take out from oven cool down 8 hours under natural conditions, pack and seal under vacuum condition.

[0032] The baking temperature of the oven described in step B is 80°C.

[0033] The weight ratio of the cherry tomatoes described in step B and white sugar is 10:1.

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PUM

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Abstract

The invention relates to the technical field of food processing, and especially discloses a preparation method of dried cherry tomatoes. The preparation method of the dried cherry tomatoes comprises the following steps: A, selecting fresh cherry potatoes without damages, carrying out washing and removing pedicels, thoroughly draining the pedicel-removed cherry tomatoes, cutting each of the drained cherry potatoes into two pieces, and removing the seeds between; B, sprinkling white sugar onto the seed-removed cherry tomato pieces, putting the cherry tomato pieces into an oven, and carrying out baking for 5-10 hours; and C, taking the baked cherry tomato pieces out from the oven, carrying out cooling under natural conditions for 5-8 hours, and carrying out packing and sealing under vacuum conditions. The dried cherry tomatoes prepared by the preparation method are safe, healthy, long in shelf lives, and not liable to deteriorate.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing dried cherry tomatoes. Background technique [0002] Cherry tomatoes are sweet, sour, and slightly cold in nature, and return to the liver, stomach, and lung meridians; they have the effects of promoting body fluid and quenching thirst, invigorating the stomach and eliminating food, clearing heat and detoxifying, cooling blood and calming the liver, nourishing blood and increasing appetite; it can cure thirst, Loss of appetite. The cherry tomatoes that are picked are easy to rot and deteriorate under natural conditions, and the dried cherry tomatoes can increase the shelf life of the cherry tomatoes. Existing method for making dried cherry tomatoes, in order to avoid moldy and rot after making the dried fruit, dry after releasing the moisture inside it with the method of puncturing, bake after the puncturing, because the seed water content in the c...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23G3/48
CPCA23G3/48
Inventor 覃昭平
Owner 覃昭平
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