Preparation method of sun-cured dried pears subjected to freezing treatment

Abstract

The invention relates to a preparation method of sun-cured dried pears subjected to freezing treatment. The preparation method comprises the following steps: peeling pears, removing seeds from the pears, then cutting the pears into small slices, slightly stewing the pears in soup stewed with Sichuan pepper, garlic, liquorice and hawthorn, then putting the pears into a refrigerator for low-temperature refrigeration at minus 15 DEG C to 20 DEG C for 24 to 48 hours, taking out the pears, curing the pears in the sun or drying the pears, and packaging the pears into finished products.

Description

technical field [0001] The invention relates to a method for preparing dried dried pears 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 provid...

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.