Method for preparing iced instant bayberry

A processing method and material selection technology, applied in the direction of freezing/refrigerating preservation of fruits/vegetables, etc., can solve the problems of not being able to withstand extrusion, high investment, heavy acidity of red bayberry fruit, etc., to increase the variety, extend the supply period, and freeze equipment simple effect

Inactive Publication Date: 2006-02-01
王端红
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Red bayberry is a specialty fruit in southern my country. It has a sweet and sour flavor and is rich in nutrition. It is deeply loved by consumers. The fruit is a berry fruit. The edible part is composed of countless juicy flesh pillars. At the same time, its mature period is concentrated, and it is at the end of June and the beginning of July in the south of the high-temperature and humid rainy season. It is very easy to deteriorate, rot, and storage and transportation are very difficult. Generally speaking, the post-harvest fresh sale period is only 3 to 7 days, so it is extremely difficult to transport and sell in distant places, and it is impossible for consumers near the place to eat a large amount in a short period of time, which often results in a large amount of fruit backlog and deterioration, resulting in an increas

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0012] According to the following steps, the technological operation is completed:

[0013] Yangmei material selection: Fresh fruits that are ripe and harvested on the same day, with firm tissue, complete appearance, bright and normal smell are required;

[0014] Grading and cleaning: Classify according to the quality and size of the fruit, select qualified grade fresh fruit as raw material, rinse with pure water and drain;

[0015] Preparation and impregnation of the preservation solution: sugar and vitamin C are prepared as a preservation solution with water as the balance of 30:0.3 by weight percentage, and the bayberry after the above cleaning and draining is put into the preservation solution for 3-5 minutes and then waterlogged and drained. Dry, then weigh and arrange neatly in the tray;

[0016] Freezing for the first time: Put the tray and fruit together in a freezer below -20°C to freeze, and it is required that the center temperature of the fruit body reach below -1...

Embodiment 2

[0020] The formula of the preservation liquid in this embodiment is: sugar and vitamin C are prepared with water in a weight percentage of 40:0.1; ; Product packaging: Weigh the ice-coated red bayberry by 50 grams or 100 grams, and put it into a plastic box.

[0021] All the other processing steps of the present embodiment, technology are the same as embodiment 1.

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PUM

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Abstract

A process for preparing the frozen instant red bayberry includes steps as choosing raw material, classifying, washing, drip drying, immersing in antistaling liquid, freezing, storage, immersing in flavoring liquid, freezing its surface layer, packing, and cold storage.

Description

technical field [0001] The invention relates to the technical field of fruit processing, in particular to the production technology of bayberry fruit frozen processing ready-to-eat food. Background technique [0002] Red bayberry is a specialty fruit in southern my country. It has a sweet and sour flavor and is rich in nutrition. It is deeply loved by consumers. The fruit is a berry fruit. The edible part is composed of countless juicy flesh pillars. At the same time, its mature period is concentrated, and it is at the end of June and the beginning of July in the south of the high-temperature and humid rainy season. It is very easy to deteriorate, rot, and storage and transportation are very difficult. Generally speaking, the post-harvest fresh sale period is only 3 to 7 days, so it is extremely difficult to transport and sell in distant places, and it is impossible for consumers near the place to eat a large amount in a short period of time, which o...

Claims

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Application Information

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IPC IPC(8): A23B7/04
Inventor 王端红
Owner 王端红
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