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A kind of light dried plum production technology

A production process, light technology, applied in the confectionery industry, cocoa, food science and other directions, can solve the problems of sweet, salty and heavy seasoning, uneven taste penetration, uneven distribution and blending, etc., to reduce moisture , Improve the effect of skinning, distribution and uniformity

Active Publication Date: 2020-11-17
福州高科新技术开发有限公司
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  • 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

Method used

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  • A kind of light dried plum production technology
  • A kind of light dried plum production technology
  • A kind of light dried plum production technology

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Embodiment Construction

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

[0045] A kind of light dried plum production technology comprises the following steps carried out in sequence:

[0046] ①Put the fresh plums through the miscellaneous removing machine to remove the fruit leaves, weeds, etc., and wash them with running water through the running water tank to wash away the dust or dirt attached to the surface of the plums, and in this process, pick out the damaged, Rotten or unqualified plum fruits come out.

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

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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 bland dried plums, which belongs to the field of fruit non-staple food processing. Background technique [0002] Dried plums are dried plums. Prunus belongs to the Rosaceae deciduous fruit tree. It has strong adaptability. It can be planted no matter on the beach, in the garden, or on the hillside wasteland after improvement. The fruit of plum is rich in color, sweet and delicious. It can be eaten fresh or made into dried plums and processed into candied fruit, jam, fruit wine and canned food. Dried plums have a long storage time, unique taste, and are beneficial to health. [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 d...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23G3/34A23G7/00
CPCA23L19/20
Inventor 柯丹
Owner 福州高科新技术开发有限公司
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