Preparation method of dried papaya by airing after freezing treatment

Abstract

The invention relates to a preparation method of dried papaya by airing after freezing treatment. The preparation method comprises the following steps of peeling and deseeding papaya, cutting into small blocks, slightly boiling in boiled prickly ash, garlic, liquorice root and fructus crataegi soup, putting into a refrigerator, freezing for 24 to 48h at the low temperature of -15 to -20 DEG C, fetching out, airing or drying, and packaging, so as to obtain a finished product.

Description

technical field [0001] The invention relates to a preparation method of sun-dried papaya after freezing treatment, belonging 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 provide ...

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.