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Production process of light dried plums

A production process and light technology, applied in the field of light dry plum production process, can solve the problems of sweetness, saltiness and heavy seasoning, uneven distribution and reconciliation, and uneven taste penetration, so as to reduce moisture, distribution and Harmonize evenly and improve the effect of peeling effect

Active Publication Date: 2017-09-12
福州高科新技术开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing light dried plum production process has great damage to the plum fruit during the processing process, and the taste is uneven, and its salting, sugaring and seasoning are carried out in stages, resulting in the distribution of salt, sugar and ingredients in the plum fruit. Uneven blending affects the taste of dried plums; and the sweetness, saltiness and seasoning are too strong, covering up the taste of dried plums; in addition, the consumption of salt, sugar and ingredients are relatively large during the processing

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  • Production process of light dried plums
  • Production process of light dried plums
  • Production process of light dried plums

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Embodiment Construction

[0044] The present invention will be described in detail below with reference to the drawings and specific embodiments.

[0045] A production process of light dried plums includes the following steps in sequence:

[0046] ①The fresh plums are removed by a de-trash machine to remove fruit leaves, weeds, etc., and rinsed with running water through a running water tank to wash away the dust or dirt attached to the surface of the plums, and pick out damaged, Rotten or unqualified plums come out.

[0047] ② Take out the cleaned plum fruit and perform a short-term rapid freezing of the skin, and freeze it until the moisture attached to the plum fruit's skin freezes; in this embodiment, it is preferable to use a liquid carbon dioxide bottle to spray low-temperature carbon dioxide immediately after the plum fruit is removed. The freezing method is fast and will not have a big impact on the pulp in the epidermis.

[0048] ③Put the plum fruit that has completed step ②, and use the plum fruit p...

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Abstract

The invention relates to a production process of light dried plums, and belongs to the field of processing of fruits non-staple food. According to the production process of the light dried plum, the damage to plum fruits in a processing process is reduced, and the immersion rate and the immersion speed of salt, sugars and ingredients are increased; moreover, the distribution and the blending of the salt, the sugars and the ingredients in the dried plum are more uniform, the palate is light but the taste of the plum fruits cannot be covered, and the consumption of the salt, and the sugars and the ingredients are also reduced.

Description

Technical field [0001] The invention relates to a production process of light dried plums, belonging to the field of fruit non-staple food processing. Background technique [0002] Dry plums are dried plums. Prunus is a deciduous fruit tree belonging to the Rosaceae family. It has strong adaptability and can be planted after improvement on beaches, gardens, or hillside wasteland. The plum fruit is rich in color, sweet and delicious. It can be eaten fresh, and can be processed into dried plums to be processed into candied fruit, jam, fruit wine and canned food. It has the effects of promoting body fluid, sobering up, quenching thirst, relieving heat, and increasing appetite. It is made from plums. Ligan has a long-term preservation time, a unique taste, and promotes body fluids to quench thirst. It is a healthy delicacy. [0003] The existing light dried plum production process has a great deal of damage to the plum fruit, the taste is uneven, and the salting, sugaring and seasonin...

Claims

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Application Information

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IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 柯丹
Owner 福州高科新技术开发有限公司