Amethystine jujube processing technology
A processing technology, amethyst technology, is applied in food drying, food science, food heat treatment, etc. It can solve problems such as unstable product status, poor taste, and poor consumer experience, and achieve improved taste, convenient operation, and organization. The effect of state stability
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Embodiment 1
[0038] The present embodiment provides a kind of Amethyst jujube processing technology, and described processing method comprises:
[0039] (1) Precooking: sorting fresh red dates, precooking them in water at 90°C for 2 minutes to obtain seven-ripe precooking dates, said fresh red dates being those planted within 2 kilometers from the banks of the Yellow River;
[0040] (2) Cooling: cooling the precooked jujube obtained in step (1) in clear water at 30°C for 2 minutes, taking it out and cooling to room temperature to obtain the cooled jujube;
[0041] (3) Drying: the cooled jujube obtained in step (2) was dried at 50°C for 24 hours to obtain the dried jujube with a water content of 40%. The product is not subject to high pressure; at the same time, heating is used to dry it in batches to ensure that the product structure is not damaged and the original flavor is not damaged;
[0042] (4) Drying: the dried jujube obtained in step (3), after cooling for 48 hours, obtains the dr...
Embodiment 2
[0045] The present embodiment provides a kind of Amethyst jujube processing technology, and described processing method comprises:
[0046] (1) Precooking: sorting the fresh red dates, precooking them in 100°C water for 10 minutes to obtain seven-ripe precooked dates, the fresh red dates being those planted within 2 kilometers from the banks of the Yellow River;
[0047] (2) Cooling: cooling the precooked jujube obtained in step (1) in clear water at 50°C for 10 minutes, taking it out and cooling to room temperature to obtain the cooled jujube;
[0048] (3) Drying: the cooled jujube obtained in step (2) was dried at 80°C for 30 hours to obtain the dried jujube with a water content of 40%. The product is not subject to high pressure; at the same time, heating is used to dry it in batches to ensure that the product structure is not damaged and the original flavor is not damaged;
[0049] (4) drying: the dried jujube obtained in step (3) is cooled and sunned for 96 hours to obta...
Embodiment 3
[0052] The present embodiment provides a kind of Amethyst jujube processing technology, and described processing method comprises:
[0053] (1) Precooking: sorting fresh red dates, precooking them in 95°C water for 3 minutes to obtain precooked dates, said fresh red dates being those planted within 2 kilometers from the banks of the Yellow River;
[0054] (2) Cooling: cooling the precooked jujube obtained in step (1) in clear water at 35°C for 38 minutes, taking it out and cooling to room temperature to obtain the cooled jujube;
[0055] (3) Drying: the cooling jujube obtained in step (2) was dried at 65° C. for 24 hours to obtain the dried jujube with a water content of 40%. The product is not subject to high pressure; at the same time, heating is used to dry it in batches to ensure that the product structure is not damaged and the original flavor is not damaged;
[0056] (4) Drying: the dried jujube obtained in step (3), after cooling for 60 hours, obtains the dried jujube;...
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