Preparation method of canned green papaya fruits
A green papaya and canning technology, which is applied in the field of preparation of canned green papaya, can solve the problems of difficult long-term storage of papaya, astringent taste of papaya fruit, inconvenient transportation, etc., and achieve the effect of retaining nutrients, preventing oxidation of papaya, and eliminating oxygen
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[0017] Example 1
[0018] A preparation method of canned green papaya is characterized in that it comprises the following steps:
[0019] 1) Pick four mature green papaya, peel off the skin, remove the seeds, and cut the green papaya into slices with a thickness of 3mm for use;
[0020] 2) Add 0.5% cysteine, 1% NaCl solution and 3.5% citric acid to the water, heat to 35°C and keep the temperature, stir for 8-10min to mix evenly, and make Astringent color protection liquid; wherein, the weight distribution ratio of each component in the astringent color protection liquid is cysteine: citric acid: NaCl solution: water = 1:3:5:15.
[0021] 3) Put the green papaya slices into the de-astringent color protection solution and soak for 0.5h, then heat to 65°C, immerse for 2~4min, stop heating and let it cool naturally;
[0022] 4) According to the weight ratio, mix the ratio of sour plum juice: apple cider vinegar: white sugar = 3:5:13 into canned filling liquid, and set aside;
[0023] 5) Remo...
Example Embodiment
[0024] Example 2
[0025] A preparation method of canned green papaya is characterized in that it comprises the following steps:
[0026] 1) Select eight mature green papaya, peel off the skin, remove the seeds, and cut the green papaya into thin slices with a thickness of 5mm for use;
[0027] 2) Add cysteine with a mass concentration of 3%, 5.5% NaCl solution and 6% citric acid to the water, heat to 40°C and maintain the temperature, stir for 8-10 minutes to mix evenly, and prepare Astringent color protection liquid; wherein the weight distribution ratio of each component in the astringency color protection liquid is cysteine: citric acid: NaCl solution: water = 1:3.5:8:30.
[0028] 3) Put the green papaya slices into the astringency-removing color-preserving solution and soak for 2 hours, then heat to 70°C, immerse for 2 to 4 minutes, stop heating and let it cool naturally;
[0029] 4) According to the weight ratio, mix the ratio of sour plum juice: apple cider vinegar: white suga...
Example Embodiment
[0031] Example 3
[0032] A preparation method of canned green papaya is characterized in that it comprises the following steps:
[0033] 1) Pick five mature green papaya, peel off the skin, remove the seeds, and cut the green papaya into slices with a thickness of 4mm for use;
[0034] 2) Add cysteine with a mass concentration of 2.5%, 4.2% NaCl solution and 5% citric acid to the water, heat to 36°C and maintain the temperature, stir for 8-10 minutes to mix evenly, and make it Astringent color protection liquid; wherein the weight distribution ratio of each component in the astringent color protection liquid is cysteine: citric acid: NaCl solution: water = 1:3.2:6:20.
[0035] 3) Put the green papaya slices into the astringency-removing color-preserving liquid and soak for 1.5h, then heat to 68°C, immerse for 2~4min, stop heating and let it cool naturally;
[0036] 4) According to the weight ratio, the ratio of sour plum juice: apple cider vinegar: white sugar = 3: 7.5: 14 is mixed ...
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