Method for preparing iced instant bayberry

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...

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 increase in production. To increase income, it is necessary to find a way out in processing or storage

In the prior art, technologies such as "red bayberry quick-freezing storage and preservation" and "red bayberry canned processing" are available, but the former needs high-input, high-energy-consuming quick-freezing refrigeration equipment (approximately 5 10,000 yuan), while the annual harvest period of red bayberry is only about ten days to half a month. Generally, this device is only available in large-scale comprehensive food processing factories far away from the origin of red bayberry; It has not yet passed the customs and cannot be put into mass production, so finding a new, simple and easy processing method for fresh red bayberry fruit as soon as possible is a difficult problem that the majority of fruit farmers are eager to solve