Pear pickling method for keeping pear appearance

A pear shape technology, which is applied in the field of food processing, can solve the problems of difficult preservation of pear shape, blocking the immersion of pickling liquid, poor pickling effect, etc., and achieves the effects of short pickling time, improved pickling speed and long storage time

Inactive Publication Date: 2019-02-15
任祐增
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Pickled pear is a kind of traditional flavor pear food. The existing pickled pear technology generally adopts processes such as soaking and pressing. , the taste is uneven, and it takes a long time, so it is difficult to widely promote it across the country

Method used

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  • Pear pickling method for keeping pear appearance
  • Pear pickling method for keeping pear appearance
  • Pear pickling method for keeping pear appearance

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Embodiment Construction

[0052] The present invention will be described in detail below in conjunction with the accompanying drawings and specific embodiments.

[0053] see figure 1 , a kind of pear pickling method that keeps pear profile, comprises the following steps carried out in sequence:

[0054] ①Remove and clean the fresh, not yet fully ripe pears;

[0055] ②Pears are subjected to rapid freezing, the freezing temperature is -20 to -25 degrees, the freezing time is 20min-30min, and the pear cells are destroyed;

[0056] ③Put the frozen pears into a vacuum container to evacuate, so that the frozen ice crystals inside the pears can directly sublimate and produce pores, and the pear cells are further destroyed;

[0057] ④ While maintaining the overall shape of the pear, chop the core of the pear to form a cavity in the center of the pear, and in the cavity is the broken fruit foam or fruit strips formed by chopping the core of the pear;

[0058] ⑤Inject the pickling solution into the cavity in ...

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Abstract

The invention relates to a pear pickling method for keeping pear appearance. The method comprises the following steps in sequence: (1) subjecting fresh and incompletely mature pears to impurity removal and cleaning; (2) carrying out quick freezing on the pears, wherein the quick freezing temperature is -25 to -20 DEG C, the quick freezing time is 20-30min, and the pear cells are destroyed; (3) putting the quick-frozen pears into a vacuum container for vacuumizing, so that ice crystals frozen in the pears are directly sublimated and pores are generated, and meanwhile, the pear cells are furtherdestroyed; (4) chopping the pear core to form a cavity in the center of each pear while keeping the whole appearance of the pears, wherein broken fruit foam or fruit strips formed by the chopped pearcore is arranged in the cavity; (5) injecting a pickling solution into a cavity in the center of each pear; (6) using pectin to seal the injection hole in each pear; (7) placing the pears into a vacuum chamber, and slowly vacuumizing the chamber to 0.5MPa within 2-3h; and (8) conducting steaming: putting the pears into a steam room, carrying out steaming, and keeping the steam temperature at 100-130 DEG C by adjusting the pressure in the steam room, wherein the steaming time is 30-50 minutes.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a pear pickling method for maintaining the shape of pears. Background technique [0002] Pear (Pear), the name of the fruit, is a plant of the genus Pyrus in the family Rosaceae, a perennial deciduous tree fruit tree, with oval leaves and white flowers. Generally, the color of pears is golden or warm yellow on the outer skin, and the inner flesh is bright white, fresh and tender. Juicy, sweet taste, slightly sour core, cool and sexy. Pears are distributed in North China, Northeast China, Northwest China and the provinces along the Yangtze River Basin. Harvest when the fruit is ripe between July and September, and can be used fresh or sliced ​​and dried. [0003] Pickled pear is a kind of traditional flavor pear food. The existing pickled pear technology generally adopts processes such as soaking and pressing. , the taste is uneven, and it takes a long time, so it is difficult to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 任祐增
Owner 任祐增
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