Preparation method of sunning dried cucumis melon after freezing treatment

A technology of dried cantaloupe and cantaloupe, applied in food science, food preservation, application, etc., can solve the problems of excessive sulfur content in dried fruit, unfavorable health of consumers, short shelf life, etc.

Inactive Publication Date: 2017-09-08
史占彪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 conte

Method used

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Experimental program
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Embodiment Construction

[0020] The present invention will be further described below in conjunction with embodiment.

[0021] Dried cantaloupe dried after freezing treatment, including the following raw materials in weight ratio:

[0022] Cantaloupe 9.6%, Chinese prickly ash 0.02%, licorice 0.04%

[0023] Hawthorn 0.24% Garlic 0.1%

[0024] Preparation method of sun-dried cantaloupe after freezing treatment:

[0025] 1. Wash 0.02kg pepper, 0.04kg licorice, and 0.24kg hawthorn, peel 0.1kg garlic, put it in a stainless steel pot, add 10 times the warm water to soak for 2-4 hours, then boil, cook for 2-3 hours and then cool , filter spare;

[0026] 2. Peel 9.6kg of Hami melon, peel and remove seeds, cut into 1.5-2cm thick slices, then soak in 0.5-1% light salt water for later use;

[0027] 3 Add the above 2 into 1 and boil, keep it for 10-15 minutes, turn off the heat and cool down, and let it stand at room temperature for 9 hours, then slice the cantaloupe, put it in a container, put it in the refr...

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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...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L3/36A23L5/10A23L27/10A23L5/41A23L3/3472
CPCA23L19/03A23L3/3472A23L3/36A23L5/13A23L5/41A23L27/10A23V2002/00
Inventor 史占彪
Owner 史占彪
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