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Preparation method of fig slices and fig slices

A technology for figs and slicing, which is applied in the preservation of fruits and vegetables, preservation of fruits/vegetables by dehydration, food preservation, etc., can solve the problems of sulfur-containing substances harmful to human health and difficult preservation of fig slices, and achieves shortened drying time and good market. Value, good color effect

Inactive Publication Date: 2019-03-19
澧县泰溥生态水果种植专业合作社
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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 provide a kind of fig slices and its processing and preservation method, which is used to solve the problems in the prior art that fig slices are not easy to preserve, and the sulfur-containing substances used for color protection are harmful to human health.

Method used

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  • Preparation method of fig slices and fig slices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of fig sheet preparation method, carries out according to the following steps:

[0037] (1) Material selection: select ripe figs, remove rotten fruit, residual fruit and other impurities.

[0038] (2) Cleaning: Clean the figs with a washing machine at a water temperature of 30° C., wash once for 10 minutes, and cut off the fruit stalk.

[0039] (3) Slicing: the figs cleaned in step (2) are cut into fig slices with a uniform thickness of 3 mm through a fruit and vegetable slicer.

[0040] (4) Color protection: choose vitamin C and CaCl 2 , D-sodium erythorbate, fig acid, phytic acid, water prepare the color-protecting agent of fig, soak the color-protecting treatment to the fig after sectioning rapidly, the solid-liquid ratio of fig and color-protecting agent is 1:6, soaking time is 20min, soaking temperature is 25 DEG C; Contain the vitamin C of 0.05wt% and the CaCl of 0.15%wt% in the color protecting agent of preparation fig 2 , 0.10wt% sodium D-isoascorbate,...

Embodiment 2

[0051] A kind of fig sheet preparation method, carries out according to the following steps:

[0052] (1) Material selection: select ripe figs, remove rotten fruit, residual fruit and other impurities.

[0053] (2) Cleaning: Clean the figs with a washing machine at a water temperature of 35° C., wash once for 10 minutes, and cut off the fruit stalk.

[0054] (3) Slicing: the figs cleaned in step (2) are cut into fig slices with a uniform thickness of 5 mm through a fruit and vegetable slicer.

[0055] (4) Color protection: choose vitamin C and CaCl 2 , D-sodium erythorbate, fig acid, phytic acid, water prepare the color-protecting agent of fig, soak the color-protecting treatment to the fig after sectioning rapidly, the solid-liquid ratio of fig and color-protecting agent is 1:6, soaking time is 20min, soaking temperature is 25 ℃; Contain the vitamin C of 0.15wt% and the CaCl of 0.35%wt% in the color protecting agent of preparation fig 2 , 0.50wt% sodium D-isoascorbate, 0.3...

Embodiment 3

[0066] A kind of fig sheet preparation method, carries out according to the following steps:

[0067] (1) Material selection: select ripe figs, remove rotten fruit, residual fruit and other impurities.

[0068] (2) Cleaning: Clean the figs with a washing machine at a water temperature of 40° C., wash once for 10 minutes, and cut off the fruit stalk.

[0069] (3) Slicing: the figs cleaned in step (2) are cut into fig slices with a uniform thickness of 6 mm through a fruit and vegetable slicer.

[0070] (4) Color protection: choose vitamin C and CaCl 2 , D-sodium erythorbate, fig acid, phytic acid, water prepare the color-protecting agent of fig, soak the color-protecting treatment to the fig after sectioning rapidly, the solid-liquid ratio of fig and color-protecting agent is 1:6, soaking time is 20min, soaking temperature is 25 ℃; The color-protecting agent of preparing fig contains the vitamin C of 0.1wt% and the CaCl of 0.2%wt% 2 , 0.3wt% sodium D-isoascorbate, 0.15wt% fi...

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Abstract

The invention relates to the technical field of food processing, in particular to fig slices and a preparation method thereof. The preparation method comprises the following steps of selecting materials; performing cleaning; performing cutting into slices; performing color protection: rapidly performing soaking for color protection treatment on fig slices obtained through cutting into slices; performing dehydration: dehydrating the fig slices after the color protection treatment; performing flash evaporation: treating the dehydrated fig slices with saturated steam; performing baking: preheating the temperature of a drying box to initial baking temperature, then putting the fig slices after the flash evaporation into a blast drying box, and reducing the moisture content of figs to 25% or below; performing softening: softening dried figs so that the fig flesh is uniform in flesh quality; and performing packaging: loading the fig slices in packaging bags, performing nitrogen-charged sealing, and performing preservation at low temperature of 8 DEG C. According to the preparation method disclosed by the invention, peculiar flavor of the fig slices can be sufficiently maintained, and besides, brown stains of the fig slices can be prevented; and besides, the color of the fig slices obtained by the method in the quality guarantee period is consistent with that of initial fig slices.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fig slice and a preparation method thereof. Background technique [0002] Fig is currently one of the fastest-growing fruit trees in the world, with high yield, few pests and diseases, and easy cultivation and management. Most varieties of figs bear fruit in summer and autumn, and the fruits mature in succession from June to November. The fresh fruit is sold for a long time, and the processing time is greatly extended, which is especially conducive to improving the utilization rate of factory equipment. Figs can help the body digest food and promote appetite; the lipase and hydrolytic enzymes contained in figs have the functions of lowering blood lipids and decomposing blood lipids, which can reduce the deposition of fat in blood vessels, thereby lowering blood pressure and preventing coronary heart disease. Function: Figs have the function of anti-inflammatory and de...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L5/10A23L5/41A23L33/00A23B7/02
CPCA23B7/0205A23V2002/00A23L5/13A23L5/41A23L19/03A23L33/00A23V2200/048A23V2250/1578A23V2250/2134A23V2250/708A23V2300/10
Inventor 聂明建刘菊香张吉平尹少荣刘申金张蓝
Owner 澧县泰溥生态水果种植专业合作社
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