Apple peeling method
An apple and apple meat technology, applied in the fields of vegetable or fruit peeling, food science, application, etc., can solve the problems of inability to peel by hand, large loss of peeling, and inability to reach processed food, etc. Browning, affinity-enhancing effects
Inactive Publication Date: 2019-01-15
贵州四季硕果农业开发有限责任公司
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Problems solved by technology
[0002] When the fruit is processed into canned or preserved fruit, the skin must be removed. Fruits like apples cannot be peeled off by hand because their skin is very thin, but can only be peeled with a peeling agent. The traditional peeling agent is lye , the peeling loss is very large, and because the waxy layer of the apple is relatively dense, it is not compatible with the lye, making it difficult for the lye to penetrate, and the high temperature environment of the lye is likely to cause browning of the apple and lose its original color. Some flavors do not meet the requirements of processed food
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0015] Apple peeling method, including the following steps:
[0016] (1) Freezing: Freeze the apples to be peeled for 15 days at a temperature of -20°C;
[0017] (2) Thawing: Submerge the frozen apples in step (1) in cold water to thaw them until the ice coat formed on the surface of the apples completely melts. At this time, take out the apples and drain the water;
[0018] (3) Peeling: put the apple described in step (2) into the lye peeling agent, and carry out peeling treatment at a temperature of 60 ° C for 6 minutes;
[0019] (4) Washing: the peeled apple flesh in step (3) is washed twice with water to obtain a product.
[0020] Wherein, the lye peeling agent includes the following components, and the mass percentage of each component is: sodium hydroxide 3%; sodium chloride 0.4%, sodium carbonate 0.05% and the balance of water.
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The present invention discloses an apple peeling method. The method comprises the following steps of: (1) performing refrigeration of an apple to be peeled in a condition of a temperature in a range from -20 DEG C to -15 DEG C for 15-20d; (2) immersing the refrigerated apple in cold water, performing unfreezing, taking out the apple and performing drainage; (3) putting the apple after unfreezing into an alkali liquor peeling agent, and performing peeling processing of the apple in the condition of the temperature in the range from 50 DEG C to 70 DEGC for 5-6 min; and (4) cleaning apple grunt after peeling processing for 2-3 times. Through adoption of a processing mode of pre-refrigeration and then unfreezing of the apple, the apple peel and the apple grunt are primarily separated in a physical condition, the density of the apple peel is dispersed to increase the affinity with the alkali liquor peeling agent. The apple peeling method is employed to perform peeling processing of the apple to complete peeling in a low temperature condition with a 100% peeling rate, is not prone to brown stain and good in product appearance, and achieves the food production requirements.
Description
technical field [0001] The invention relates to a method for peeling apples, belonging to the technical field of food processing. technical background [0002] When the fruit is processed into canned or preserved fruit, the skin must be removed, and the skin of a fruit like apple cannot be peeled by hand due to its very thin skin, but can only be peeled with a peeling agent. The traditional peeling agent is lye , the peeling loss is very large, and because the waxy layer of the apple is relatively dense, it is not friendly to the lye, making it difficult for the lye to penetrate, and the high-temperature use environment of the lye can easily cause the browning of the apple and lose its original Some flavors do not meet the requirements of processed foods. SUMMARY OF THE INVENTION [0003] In order to solve the deficiencies of the prior art, the purpose of the present invention is to provide an apple peeling method with low use temperature and high peeling efficiency. [...
Claims
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CPCA23N7/01
Inventor 宋育刚
Owner 贵州四季硕果农业开发有限责任公司