Sulfur-free color-retaining processing technique for apricot

Abstract

The invention relates to a processing technique suitable for apricot, in particular to a sulfur-free color-retaining processing technique for apricot, and belongs to the technical field of processing of agricultural and sideline products. The processing technique comprises the steps of sorting of fresh apricot, low-temperature disinfestation, washing, disinfestation by salt solution, blanching, color retaining by salt solution, soaking and blending, baking, humidity homogenizing, secondary baking, selecting, and packaging, wherein by performing low-temperature disinfestation and disinfestation by soaking in salt solution, it is possible to effectively remove pests in fresh apricot; in addition, by performing blanching, color retaining by salt solution, and soaking and blending, it is possible to effectively kill eggs, extend shelf life and eliminate browning, the color of apricot is guaranteed, the nutrients and aroma of apricot are retained, and the apricot has crystal clear color, fine and smooth pulp, sweetness and deliciousness, high vitamin content, suitable sourness and sweetness, unique flavor and the like.

Description

technical field [0001] The invention relates to a processing technique suitable for apricots, belonging to the technical field of agricultural and sideline products processing. Background technique [0002] Xinjiang is rich in resources and is rich in sweet apricots. Taking Kashgar as an example, according to incomplete statistics, the annual apricot production reaches more than 640,000 tons, of which about 10% are sold as fresh apricots, about 20% are further processed into apricot products, and nearly 70% The traditional processing method is used to process dried apricots. There are two technological processes. Method 1: fresh apricots → sulfur fumigation → drying in the sun (or baking in a drying room) → dried apricots; method 2: fresh apricots → drying in the sun ( or drying room to bake) → dried apricots. The above two methods have problems such as poor meat quality, non-compliance with food hygiene requirements during processing, prone to insects, unsuitable storage, ...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a process for processing apricots without sulfur and retaining color. Insects, not suitable for storage, low market recognition, etc., fully retain the nutrients and aroma of apricots, with crystal clear color, fine and smooth flesh, sweet and delicious, high vitamin content, moderate sweet and sour, unique flavor and so on