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Improved dried fruit preparation technology

A preparation process and fruit drying technology, which is applied in the direction of fruit and vegetable preservation, fruit/vegetable preservation through dehydration, food preservation, etc., to achieve the effects of ensuring food safety, taste assurance, and avoiding growth and residue

Inactive Publication Date: 2018-11-16
宁夏杞浓枸杞产业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to: aim at the above-mentioned existing problems at present, provide an improved dried fruit preparation process, through the reasonable improvement and design of the existing dried fruit preparation method, ensure the mouthfeel and edible safety of dried fruit, and then solve the current problem There are deficiencies and defects in the technology

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0022] An improved dried fruit preparation process includes the following specific processes:

[0023] S1: Pretreatment: Screen the fully ripe fruit and remove the core, soak in 100ppm hypochlorous acid solution for 5 minutes for disinfection; after disinfection, clean the fruit with plenty of water, cut the fruit into slices or blocks, and then spray For gingerone, after spraying, the fruit is air-dried by blowing nitrogen to prevent oxidation of the sliced ​​or massive pulp;

[0024] S2: Preheating and sugaring: Sprinkle sugar and spice powder on both sides of the pretreated flaky or blocky pulp, and then place it in a pressure cooker for pressure heating. First, adjust the heating temperature to 60°C and adjust the pressure to 0.2Mpa, maintain the heating time for 5min; then continue to increase the temperature, adjust to 95°C, and the pressure is 0.6Mpa, maintain for 2min; finally increase the temperature to 125°C, adjust the pressure to 0.8Mpa, maintain for 2min, stop hea...

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PUM

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Abstract

The invention relates to the technical field of the food deep processing and in particular to an improved dried fruit preparation technology. The technology comprises the following steps: S1: pre-processing; S2: pre-heating chowchow; S3: pre-drying; S4: stoving; S5: sterilizing; and S6: packaging: packaging dried fruits in a vacuum-packed mode, placing the packaged dried fruits in a low-temperature environment in -5 to -2 DEG C and storing in a refrigeration house, for future eating or selling. A technical scheme is capable of performing early sterilization treatment on the fruits on the one hand, and through modes of spraying zingiberone and air-drying by nitrogen, preventing block-like or sheet-like pulps of the fruits from being rapidly oxidized, wherein the internal nutritional ingredients of the pulps of the fruits are protected, and preventing the pulps from contacting with outside oxygen after cutting, avoiding an oxidation discoloration phenomenon, and advantageously guaranteeing the color of the pulps.

Description

technical field [0001] The invention relates to the technical field of food deep processing, in particular to an improved dried fruit preparation process. Background technique [0002] After the fruit is dried and turned into dried fruit, it will produce a taste and taste completely different from the original fresh fruit, and because the water content of the dried fruit is very low, it is not easy to produce bacteria and cause deterioration, so the dried fruit can be stored for a long time. Loved by people. The existing manufacturing methods of dried fruit usually do not carry out pre-sterilization treatment and post-sterilization, resulting in the existence of bacteria on the surface of the dried fruit after it is made, causing it to be unsafe to eat; and through the existing conventional preparation methods, it is easy to cause the mouthfeel and Nutrients are altered and destroyed. [0003] Therefore, based on the above, the present application provides an improved drie...

Claims

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Application Information

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IPC IPC(8): A23B7/02A23B7/154A23B7/144
CPCA23B7/02A23B7/144A23B7/154
Inventor 李俊平
Owner 宁夏杞浓枸杞产业股份有限公司
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