Preparation method of sunning dried cucumis melon after freezing treatment

Abstract

The invention relates to a preparation method of dried cantaloupe dried in the sun after freezing treatment. It is to peel and remove the seeds of the cantaloupe, cut it into small pieces, boil it slightly in boiled prickly ash, garlic, hay and hawthorn soup, and then put it into Freeze in the refrigerator at a low temperature of minus 15-20 degrees for 24-48 hours, then take it out to dry or dry, and then pack it to become the finished product.

Description

technical field [0001] The invention relates to a preparation method of sun-dried cantaloupes after freezing treatment, and belongs to the field of food processing. Background technique [0002] At present, most of the dried fruits sold in the market are soaked in sugar, and some are dried after peeling and removing seeds. In order to prevent insects or mildew in dried fruits, they must be soaked in sulfur before drying, or smoked or soaked. , if it is not treated in this way, the shelf life will be very short. If it is treated, the sulfur content in the dried fruit will exceed the standard, which is not good for the health of consumers. Moreover, more and more people like to eat low-sugar dried fruit from now on. I don't like dried fruit with high sugar content, so developing a low-sugar and sulfur-free dried fruit with a long shelf life is an important topic for scientific and technological workers. Contents of the invention [0003] The purpose of the invention is to p...

AI Technical Summary

Problems solved by technology

[0002] At present, most of the dried fruits sold in the market are soaked in sugar, and some are dried after peeling and removing seeds. In order to prevent insects or mildew in dried fruits, they must be soaked in sulfur before drying, or smoked or soaked. , if it is not treated in this way, the shelf life will be very short. If it is treated, the sulfur content in the dried fruit will exceed the standard, which is not good for the health of consumers. Moreover, more and more people like to eat low-sugar dried fruit from now on. I don't like dried fruit with high sugar content, so developing a low-sugar and sulfur-free dried fruit with a long shelf life is an important topic for scientific and technological workers.