Processing technology of frozen plum slices
A technology of slicing and processing methods, which is applied in the direction of heating and preserving fruits/vegetables, food preservation, food heat treatment, etc., which can solve the problems of affecting the flavor and quality of dried plums, uneven taste penetration, and easy inactivation of nutrients, etc. Edible safety, bright color, rich variety of effects
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Embodiment 1
[0036] Select medium-sized hibiscus plums with no rotten fruit and no damage from diseases and insect pests, wash the fruit with running water, clean the dust layer and soil on the surface, remove the plum fruit core with a diameter 2cm remover, and cut the pulp into 1.0 cm thick slices, the sliced plums are blanched by a high-temperature steam killing machine at a water temperature of 80°C for 30s, soak the blanched plum slices in 1.5% salt solution for 10min, remove and drain, and soak in salt After the plum fruit slices were pre-frozen from room temperature to -20 ° C, frozen for 4 h, the pre-frozen plum fruit slices were freeze-dried in a vacuum freeze dryer for 20 h, and the temperature rise program for freeze-drying was -45 ° C, -40 ℃, -35℃, -30℃, -25℃, -20℃, -15℃, -10℃, -5℃, 0℃, 5℃, 10℃, 15℃, 20℃, 25℃, 30℃ , 35°C, 40°C, 45°C, 50°C, and dried for 1 hour at each temperature to obtain slices of frozen plums, which were sterilized by ultraviolet rays and packed in vacuum....
Embodiment 2
[0047] Select medium-sized hibiscus plums with no rotten fruit and no damage from diseases and insect pests, wash the fruit with running water, clean the dust layer and soil on the surface, remove the plum fruit core with a diameter 2cm remover, and cut the pulp into 1.0 cm thick slices, the sliced plum fruit is blanched by a high-temperature steam killing machine at a water temperature of 70°C for 30s, and the blanched plum fruit slices are soaked in 1.5% salt solution for 10 minutes, removed and drained, and soaked in salt After the plum fruit slices were pre-frozen from room temperature to -20 ° C, frozen for 4 h, the pre-frozen plum fruit slices were freeze-dried in a vacuum freeze dryer for 20 h, and the temperature rise program for freeze-drying was -45 ° C, -40 ℃, -35℃, -30℃, -25℃, -20℃, -15℃, -10℃, -5℃, 0℃, 5℃, 10℃, 15℃, 20℃, 25℃, 30℃ , 35°C, 40°C, 45°C, 50°C, and dried for 1 hour at each temperature to obtain slices of frozen plums, which were sterilized by ultravio...
Embodiment 3
[0051] Select medium-sized hibiscus plums with no rotten fruit and no damage from diseases and insect pests, wash the fruit with running water, clean the dust layer and soil on the surface, remove the plum fruit core with a diameter 2cm remover, and cut the pulp into 1.0 cm thick slices, the sliced plum fruit is blanched at 100°C for 30s by a high-temperature steam-cleaning machine, soaked in 1.5% salt solution for 10 minutes, removed and drained, and soaked in salt After the plum fruit slices were pre-frozen from room temperature to -20 ° C, frozen for 4 h, the pre-frozen plum fruit slices were freeze-dried in a vacuum freeze dryer for 20 h, and the temperature rise program for freeze-drying was -45 ° C, -40 ℃, -35℃, -30℃, -25℃, -20℃, -15℃, -10℃, -5℃, 0℃, 5℃, 10℃, 15℃, 20℃, 25℃, 30℃ , 35°C, 40°C, 45°C, 50°C, and dried for 1 hour at each temperature to obtain slices of frozen plums, which were sterilized by ultraviolet rays and packed in vacuum.
[0052] In this example, th...
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