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A kind of combined dehydration preparation method of dried tomato

A technology for dried tomatoes and tomatoes, which is applied in the field of combined dehydration and preparation of dried tomatoes, can solve problems such as microbial contamination, and achieve the effects of short processing cycle, reduced use, and maintaining original style and nutrition.

Active Publication Date: 2022-03-11
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • A kind of combined dehydration preparation method of dried tomato

Examples

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Effect test

Embodiment 1

[0030] A combined dehydration preparation method of dried tomato, comprising the following steps:

[0031] (1) Selection and cleaning: After picking out the ripe tomatoes and cleaning them, use steam blanching to peel the skins. For blanching and peeling, first soak the tomatoes in ice water for 10 minutes, and then put the tomatoes in 100°C steam Blanch for 10s, take it out and peel it directly;

[0032] (2) Pre-dehydration by salting: add 0.1% salt to the peeled tomatoes, mix well and let stand for salting for 30 minutes, then separate the tomatoes from the salt water;

[0033] (3) Hot air drying: Send the salted tomatoes into the dryer for a hot air drying, take out the dried tomatoes and place them in a tumbler for vacuum tumbling, and then send them into the dryer for a second hot air drying to obtain dryness The tomato after: the temperature of primary hot air drying is 50 ℃, and the wind speed of drying is 2m / s, and the time of this primary hot air drying is 3h, and th...

Embodiment 2

[0038] A combined dehydration preparation method of dried tomato, comprising the following steps:

[0039] (1) Selection and cleaning: pick out the ripe tomatoes and clean them, then peel them with steam blanching. For blanching and peeling, first soak the tomatoes in ice water for 15 minutes, and then put the tomatoes in 100°C steam Blanch for 20s, take it out and peel it directly;

[0040] (2) Pre-dehydration by salting: add 1% salt to the peeled tomatoes, mix well and let stand for salting for 120 minutes, then separate the tomatoes from the salt water;

[0041] (3) Hot air drying: Send the salted tomatoes into the dryer for a hot air drying, take out the dried tomatoes and place them in a tumbler for vacuum tumbling, and then send them into the dryer for a second hot air drying to obtain dryness The tomato after: the temperature of primary hot air drying is 60 ℃, and the wind speed of drying is 3m / s, and the time of this primary hot air drying is 5h, and the water content...

Embodiment 3

[0046] A combined dehydration preparation method of dried tomato, comprising the following steps:

[0047] (1) selection and cleaning: after the ripe tomatoes are selected and cleaned, acupuncture treatment is carried out;

[0048] (2) Pre-dehydration by salting: add 0.5% salt to the tomato after acupuncture, mix well and leave to stand for salting for 60 minutes, then separate the tomato from the salt water;

[0049] (3) Hot air drying: Send the salted tomatoes into the dryer for a hot air drying, take out the dried tomatoes and place them in a tumbler for vacuum tumbling, and then send them into the dryer for a second hot air drying to obtain dryness After the tomato; the temperature of the first hot air drying is 55 ℃, the drying wind speed is 2m / s, the time of the first hot air drying is 4h, and the water content of the tomato obtained by the first hot air drying is 80%, the rotating speed of the vacuum tumbling The tumbling time is 5r / min, the tumbling time is 20min, the...

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Abstract

The invention discloses a combined dehydration preparation method of dried tomatoes, which comprises the following steps: selecting and cleaning: selecting mature tomatoes and cleaning them, then using steam blanching to peel or perform acupuncture treatment; pre-dehydration for salting: to Add a certain amount of table salt to the acupuncture tomatoes, mix them evenly, let them stand for a period of time, and then separate the tomatoes from the brine; hot air drying: send the salted tomatoes to a dryer for drying; rolling and rubbing sugar: Put the dried tomatoes into the tumbler, add the permeate and start the vacuum tumbler, after the permeate is completely absorbed, stop the tumbler and take out the tomato; dry packaging to obtain the finished product. The invention provides a dehydration method for ready-to-eat dried cherry tomato products. The method takes high fidelity as the primary purpose, and takes the product structure to be soft and meets the requirements of consumers for instant consumption as the secondary purpose. Shelf life.

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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/02A23B7/08
CPCA23B7/0205A23B7/08Y02A40/90
Inventor 滕建文韦保耀夏宁王勤志黄丽
Owner GUANGXI UNIV
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