Shell-free dried apricots and processing technology thereof

Abstract

The processing technology comprises the following steps: taking fresh apricot fruits as a raw material, selecting the fresh apricot fruits, cleaning the selected fresh apricot fruits, shelling the cleaned fresh apricot fruits, putting almonds into the shelled apricot fruits, and carrying out vacuum freeze-drying or drying, humidifying and softening so as to obtain the finished product of the shell-free dried apricots. On the basis of a traditional dried apricot processing technology, apricot pits in apricots are taken out, apricot shells are removed, and the apricots are processed into the'shell-free dried apricots' without apricot shells, so that the defects that the dried apricots are inconvenient to eat, and the dried apricots cannot be eaten after being eaten for the first time are overcome. The shell-free dried apricots can be directly eaten, the preserved apricots and the almonds can be eaten at the same time without eating one apricot and two apricots, and eating is convenient.

Description

Technical Field

[0001] The invention belongs to the field of food processing, and particularly relates to shell-free dried apricots and a processing technology thereof. Background Art

[0002] Apricot (Prunus armeniaca), also known as apricot, is a plant of the genus Prunus, subgenus Prunus. Both its flesh and kernel are edible. Apricot fruit is highly nutritious, containing a variety of organic compounds, essential vitamins, and inorganic salts, making it a highly nutritious fruit. Both apricots and almonds are rich in nutrients, but almonds are the dried fruit richest in vitamin B17, as well as vitamin C and polyphenols. These compounds not only lower cholesterol levels but are also rich in vitamin E, which has cosmetic benefits, promoting microcirculation in the skin and leaving it rosy, radiant, and deep-yellow.

[0003] 1. Fat that is good for the heart: Because almonds are rich in monounsaturated fatty acids, they can lower the level of harmful low-density lipoprotein cholesterol, thereby reducing the risk of cardiovascular disease.

[0004] 2. Rich in antioxidants: Antioxidants, such as vitamin E, are substances that boost the human immune system. They help fight various chronic diseases and slow aging. Almonds have the highest vitamin E content of all dried fruits. Just 20-25 almonds contain 36% of the daily recommended intake of vitamin E.

[0005] 3. High-quality plant protein: Plant protein has a unique effect on human health. It not only does not contain bad cholesterol, but also provides more dietary fiber, vitamin E, unsaturated fat and other healthy ingredients.

[0006] Apricots have a short fresh fruiting period and are typically processed into dried or preserved apricots. Dried apricots offer two benefits, and the apricot shells remain intact. This means you must first eat the apricot flesh, then crack the shells and spit them out before eating the almonds, making it extremely inconvenient and unpalatable. Preserved apricots, on the other hand, lack the nutritional value of almonds. The present invention, based on traditional dried apricot processing techniques, removes the apricot pits and removes the shells, producing "shell-free dried apricots" with almonds. This addresses the inconvenience and unpalatability of dried apricots, as well as the potential for first-time apricot users to find them inedible. Summary of the Invention

[0007] In view of the characteristics of apricots, a shell-less dried apricot is developed. The shell-less dried apricot can be eaten directly. It is convenient to eat apricots and almonds at the same time without having to eat two apricots at the same time.

[0008] The shell-free dried apricots of the invention are made from fresh apricots. The raw materials are selected, cleaned and shelled, almonds are placed in the apricots, and the apricots are vacuum freeze-dried or dried, humidified and softened to obtain the shell-free dried apricots with almonds in the flesh and the apricot shells removed.

[0009] The processing technology of the present invention is as follows:

[0010] Step 1: Select fresh apricots that are 80% to 90% ripe and free of pests, diseases, and mechanical damage.

[0011] Step 2: Wash the apricots 2-3 times with clean water and drain;

[0012] Step 3: Cut the apricots into two halves, remove the pits, remove the shells, and take out the almonds;

[0013] Step 4: Wrap the almonds in the middle with the two separated apricot halves;

[0014] Step 5: freeze-dry or dry the almond-wrapped apricots in a vacuum oven;

[0015] Step 6: humidifying and softening the vacuum freeze-dried or dried apricots to obtain the shell-free dried apricots.

[0016] The advantages of the present invention are:

[0017] The inconvenience and unpalatability of eating dried apricots are improved. The shell-less dried apricots can be eaten directly, and the apricot preserves and almonds can be eaten at the same time without having to eat one apricot twice. The rich nutrients of the apricots and almonds can be absorbed by the human body at the same time, and the disadvantage of not being able to eat dried apricots for the first time is solved, and the dried apricots are easy to eat. DETAILED DESCRIPTION

[0018] The technical solution of the present invention is further described below based on detailed embodiments.

[0019] Step 1: Select fresh apricots that are 80% to 90% ripe and free of pests, diseases, and mechanical damage.

[0020] Step 2: Wash the apricots 2-3 times with clean water and drain;

[0021] Step 3: Cut the apricots into two halves, remove the pits, remove the shells, and take out the almonds;

[0022] Step 4: Wrap the almonds in the middle with the two separated apricot halves;

[0023] Step 5: freeze-dry or dry the almond-wrapped apricots in a vacuum oven;

[0024] Step 6: humidifying and softening the vacuum freeze-dried or dried apricots to obtain the shell-free dried apricots;

[0025] Step 7: Use a vacuum packaging machine to vacuum pack the shell-less dried apricots or fill the shell-less dried apricots with nitrogen for fresh-keeping packaging.

Claims

1. A shell-less dried apricot, comprising preserved apricots and almonds, characterized by: Split the fresh apricot fruit in the middle, take out the apricot kernel, remove the apricot shell, keep the almond, wrap the almond in the middle with the two separated apricot halves, and then vacuum freeze-dry or dry it to obtain shell-free dried apricots with almond in the flesh.

2. The shell-free dried apricots and the processing technology thereof according to claim 1, characterized in that: Step 1: Select fresh apricots that are 80% to 90% ripe and free of pests, diseases, and mechanical damage. Step 2: Wash the apricots 2-3 times with clean water and drain; Step 3: Cut the apricots into two halves, remove the pits, remove the shells, and take out the almonds; Step 4: Wrap the almonds in the middle with the two separated apricot halves; Step 5: freeze-dry or dry the almond-wrapped apricots in a vacuum oven to obtain shell-free dried apricots with almonds in the flesh; Step 6: Moisten the dried or oven-dried shell-free apricots and soften them; Step 7: Vacuum pack the moistened and softened shell-free dried apricots or fill them with nitrogen for fresh-keeping.

3. The shell-free dried apricots and the processing technology thereof according to claim 2 are characterized in that: The drying can be drying in the sun or drying with hot air.