Combined dehydration method for preparing dried tomatoes

Abstract

The invention discloses a combined dehydration method for preparing dried tomatoes. The method comprises the following steps: selection and cleaning: selecting and cleaning ripe tomatoes, and performing peeling and needling treatment by using a steam blanching way; salting pre-dehydration: adding a certain amount of salt into the needled tomatoes, performing uniform mixing and standing salting fora period of time, and separating the tomatoes from saline water; hot air drying: sending the salted tomatoes into a dryer to be dried; rolling kneading and sugar penetration: loading the dried tomatoes into a rolling kneading machine, adding a penetrating liquid, starting vacuum rolling kneading until the penetrating liquid is completely absorbed, stopping rolling kneading, and taking out the tomatoes; and performing drying and packaging to obtain the finished product. The invention provides a dehydration method of instant dried cherry tomato product. The method takes high fidelity as a primary purpose, takes the soft product structure and the meeting of the instant requirement of consumers as a secondary purpose, and prolongs the quality guarantee period of the product as much as possible on the premise of no corrosion prevention.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a combined dehydration preparation method of dried tomatoes. Background technique [0002] Dried tomato is a traditional dehydrated vegetable. Xinjiang is the main production area in my country, and the products are mainly exported to Europe and the United States. Dried tomatoes are processed with ordinary tomatoes as raw materials. The common process is: tomato → selection, destemming, cleaning → cutting in half → drying or drying → finished product. Due to storage requirements, generally dried tomatoes have low water content, severe shrinkage and deformation, and the taste is dry and hard when eaten directly; they are generally used as raw materials for dishes and eaten after cooking. Another common dehydrated product is preserved tomato, which uses cherry tomatoes as the main raw material. The processing technology is generally as follows: tomato → cleaning and peelin...

AI Technical Summary

Problems solved by technology

At the same time, under the premise of using high sugar and high moisture content to ensure the soft texture of preserved fruit, the processing cycle of several days has also brought about the problem of microbial contamination, and the excessive preservatives have become a common problem in the processing of preserved fruit

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