Preparation method of preserved juicy peach fruits

Abstract

The invention discloses a method for making preserved peaches, which comprises the following steps: (1) screening peaches with ripe fruit, intact fruit shape and neat fruit shape as preserved fruit raw materials; (2) putting the preserved fruit raw materials into a concentration of 5%- Soak and rinse in 15% alkaline solution; (3) Peel and remove the core of the rinsed peaches, wash them with clean water, and drain them for later use; (4) Treat the peaches after step (3) Cook the peaches in 1%-3% salt water for 15-30 minutes; (5) Soak the peaches treated in step (4) in white sand syrup with a concentration of 40% for 24-30 minutes For 48 hours, stir and tumble once every 6 hours. After soaking, remove and drain for later use; (6) drying step to obtain the finished product of preserved peach. The preserved fruit of the invention has a more fragrant and unique taste when eaten. At the same time, the original nutritional elements in the fruit can be retained, and it is suitable for the general public to eat.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for preparing preserved peaches. Background technique [0002] Peach (scientific name: Prunus persica ): Rosaceae, peach plants. Belonging to the spherical edible fruit category, peaches have the functions of beautifying the skin, clearing the stomach, moistening the lungs, and eliminating phlegm. Its protein content is twice as high as apples and grapes, seven times higher than pears, three times higher than apples, five times higher than pears, and rich in various vitamins, among which vitamin C is the highest. [0003] Peach is rich in nutrition, sweet and juicy, and rich in iron, which can increase the amount of hemoglobin in the human body. The ancients said that eating peaches often can "benefit the appearance". This may be the reason. The contribution of peaches, in addition to peach meat can nourish blood and beautify the skin, the peach kernels also have the ef...

AI Technical Summary

Problems solved by technology

However, judging from the results of spot checks on preserved fruit and candied products in recent years, there are generally quality problems in candied fruit products in my country, among which problems such as excessive use of food additives, excessive microbial indicators, unqualified sulfur dioxide, and excessive lead content are all serious, affecting the Reputation and further development of the industry

At the same time, for a long time, the processing technology of preserved fruit and candied fruit in my country has been extensive and manual, and the equipment conditions are relatively simple.

Too long osmosis time often occurs, leading to a large number of microorganisms; traditional drying methods are prone to uneven drying, product scorching and other problems, so that the hygienic quality of candied fruit has not been effectively improved for a long time, and it does not meet the requirements of modern food manufacturing.

At the same time, due to the increasing attention to health, green, safe diet and other factors, people can no longer be satisfied with the traditional preserved fruit processing technology, and turn to the pursuit of low-sugar, sulfur-free, natural preserved fruit products, which put forward higher requirements for manufacturers