Pollution-free and efficient processing process for preserved fruits with cores

Abstract

The invention discloses a pollution-free and efficient processing process for preserved fruits with cores. The processing process comprises the following steps: (S1) raw material selection, (S2) pretreatment of preserved fruits, (S3) freeze drying, (S4) sugar steeping, (S5) drying, (S6) nitrogen-filled packing and (S7) sterilization and warehousing. According to the pollution-free and efficient processing process for the preserved fruits with the cores, fresh fruits are taken as the raw material, and the steps of salting, rinsing and drying in the treating process of the preserved fruits in the past are simplified, so that the pollution caused by industrial wastewater produced in the treating process is avoided; and by virtue of the freeze drying, rapid maturing and drying of the fruits are realized, good appearances of the fresh fruits are guaranteed, nutrients in the fresh fruits are not broken, meanwhile, softening and rotting phenomena of flesh in a subsequent sugar steeping process is avoided, and the sugar steeping processing efficiency is greatly improved. The pollution-free and efficient processing process has the advantages that the operation is simple and convenient, no preservative is added, and the safety risk is avoided.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a pollution-free and highly efficient processing technology for candied fruit containing nuclei. Background technique [0002] Candied fruit, also known as preserved fruit, is called honey fried in ancient times. It is a food made from fruits and vegetables such as peaches, apricots, plums, jujubes, wax gourds, and ginger, marinated with sugar or honey, and eaten directly as a snack or snack. In addition, candied fruit can also be used as an embellishment on cakes, biscuits and other snacks. [0003] Invention patent CN103609814A discloses a processing method of candied greengage, including the steps of raw material selection, piercing, salting, rinsing, sugaring and packaging. The candied greengage produced by this processing method has a long processing cycle and requires the use of alum and other disadvantages; the invention patent CN107889926A discloses a...

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Problems solved by technology

[0003] Invention patent CN103609814A discloses a processing method of candied greengage, including the steps of raw material selection, piercing, salting, rinsing, sugaring and packaging. The candied greengage produced by this processing method has a long processing cycle and requires the use of alum and other disadvantages; the invention patent CN107889926A discloses a processing technology of green plum preserves, in which 12% to 15% sodium hydroxide is added for color protection treatment, which will cause a certain degree of pollution during the processing, and the preservative sorbic acid The addition of potassium will also affect the taste of the finished candied fruit; the invention patent CN104642700A discloses a preparation method of low-salt and low-sugar green plum candied fruit, which includes cleaning, desalting, immersing in seasoning liquid for pickling, draining and packaging, without candied steps. The seasoning liquid used in this invention is very rich in ingredients, but the addition of alcohol in it will enhance the antiseptic effect, but it will affect the crispness of the finished candied fruit

[0004] Comparing the processing of various candied fruit, it is found that there are steps of salting, rinsing, and drying in the processing. The high-salt brine sewage and high-organic waste water produced in such processes are extremely polluting to the environment, and will cause a large amount of nutrients in fresh fruits. Therefore, it is of great significance to provide a processing method for candied fruit containing nuclei that is easy to make, less polluted, has no preservatives added, and has no safety risks.

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