Processing method of preserved apples

Abstract

The invention discloses a processing method of preserved apples and relates to the field of food processing and in particular relates to a processing method of preserved apples. The processing method comprises the following steps: material selection and grading: selecting fresh and full apples without plant diseases and insect pests, and taking apples, the transverse diameters of which are greater than 75 mm, as a first grade, the transverse diameters of which are greater than 65mm but less than 74 mm, as a second grade, and the transverse diameters of which are less than 64mm, as a third grade; peeling, petal cutting and sub-nest removal: cleaning the apples and peeling the apples with a peeling machine, wherein the peeling thickness does not exceed 1.2mm, performing rip cutting on apples of the second and third levels to two petals, performing rip cutting on apples of the first level to three petals, thoroughly digging the sub-nests and stems and peduncles of the apples with a core knife and removing the peels; and soaking and hardening: soaking the cut apples into a solution of 0.1% calcium chloride and 0.3% sodium hydrogen sulfite for hardening and color-fixation, wherein the time is 10-15 hours, wherein the apples which are hard in meat are not hardened. The processing method disclosed by the invention is simple to operate and fast in sugar infusion speed, and the prepared low-sugar preserved apples not only are little in loss of nutrients, but also have a good effect in color and luster, plumpness, transparency, keeping property and the like.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method for preserved apples. Background technique [0002] Preserved apples are a traditional food loved by people, but due to their high sugar content, repeated cooking and sugar dipping are required during processing, resulting in changes in fruit color, loss of original flavor, and massive destruction of nutrients, so they are gradually becoming unpopular. Nowadays, low-sugar candies have appeared. However, due to the low sugar content, the osmotic pressure will decrease accordingly. A certain degree of vacuum should be used to make up for this. The storage period is short, and the nutrients still lose a lot. Contents of the invention [0003] In order to solve the above problems, the present invention provides a low-sugar preserved apple that is easy to operate and fast in sugar infiltration, not only has less nutrient loss, but also has good effects in terms of...

AI Technical Summary

Problems solved by technology

[0002] Preserved apples are a popular traditional food, but due to their high sugar content, they have to be boiled and dipped in sugar repeatedly during processing, resulting in changes in the color of the fruit, loss of original flavor, and massive destruction of nutrients, so they are gradually becoming unpopular.

Nowadays, low-sugar candies have appeared. However, due to the low sugar content, the osmotic pressure will decrease accordingly. A certain degree of vacuum should be used to make up for this. The storage period is short, and the nutrients still lose a lot