Fresh jujube dry crisp slices and processing technology

Abstract

The invention relates to fresh jujube dry crisp slices and a processing technology. The technology comprises the following steps: (1) preparing fresh jujube slices, (2) conducting stoning and removingfruit stalks, (3) subjecting the fresh jujube slices to quick-freezing and fresh keeping, (4) unfreezing the frozen fresh jujube slices, (5) performing color protection treatment, (6) subjecting thejujube slices to differential-pressure puffing, (7) preparing mixed ultra-fine seasoning powder, and (8) spreading the ultra-fine seasoning powder to the slices. According to the method, the fresh jujube dry crisp slices of Lingwu long jujubes is subjected to multi-time freezing-unfreezing pretreatment, and freezing can quickly destroy the cell structure, so that the water in the unfreezing process dissipates more easily, and the better effect is obtained after the multi-time freezing-unfreezing, and the brittleness and color of the product can be maintained. In addition, the dehydration speedis fast, the texture is crisp, the integrity of membranes is protected, and the puffing effect can be ensured during puffing as cell walls rupture.

Description

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AI Technical Summary

Benefits of technology

This patented method involves several technical feates: Firstly, this technique allows for quicker cool down without damaging or losing important parts like cells; secondly, there are no issues associated with traditional methods that use high temperatures (hot air) or pressurized gases, but these techniques have drawbacks including poor flavor retention due to excessive evaporation of volatile substances, tendency towards discoloration when exposed to light, and difficulty controlling how much sugar remains after being cooked over an extended period of time. By utilizing various types of freeze -Thru Premeasures (FPR), the resulting products tend to be more pure and appealing to consumers who want them smoked at home instead of eating raw ones. Additionally, FPCBN processing improves upon crystal structures found within shortened wavelength lycopene produced through ultraviolet ray irradiation. Overall, this innovative approach provides improved taste experience and longer storage times compared to existing processes.

Problems solved by technology

Technological Problem addressed in this patented technical problem includes improving the storage stability and flavor condense ratio during frozen or refrigerant dehydrations without causing damage such as cracks or breakage of fragile items like cherery blossoms. Additionally, optimizing the manufacturing processes and equipment used to produce these types of foodstuffs reduces costs compared to traditional methods.