Method for processing frozen fruit

Abstract

The present invention relates to a processing method of frozen fruit. Said method includes the following steps: cleaning fresh fruit, removing pedicel, stoning, dicing, quick protecting color, wet-drying, press-moulding, quickly-freezing below-32deg.C, quickly demoulding by utilizing hot air, packaging, checking and cold storage so as to obtain the frozen food made of fresh fruit.

Description

technical field [0001] The invention relates to a method in the technical field of food processing, in particular to a method for processing frozen fruits. Background technique [0002] Fresh fruits have a short preservation period and a concentrated harvest period. Coupled with the low level of domestic logistics, most of the domestic fruit planting increases production but does not increase income. The waste is serious. Fruit deep processing and comprehensive utilization technology has become a bottleneck in the development of my country's fruit planting industry. The traditional fresh fruit processing method is to make fruit juice, preserved fruit, jam, dried fruit, fruit wine, or canned fruit by processing fresh fruit. There are crude fiber components such as original fruit taste, nutrient loss, and pomace during processing. waste problem. Developing frozen fruit is the best way to solve the short shelf life of fresh fruit. The shelf life of frozen fruit can reach sever...

AI Technical Summary

Problems solved by technology

However, frozen unprocessed or simply sliced ​​fruit is difficult to turn into a final product that consumers like. This is due to the high moisture content of the fruit, low soluble solid content, high ice content in frozen fruit, and most of them are blocky and large ice crystals. Existing form, high hardness before thawing, poor taste, poor taste, after thawing, due to ice crystal damage tissue juice leaks, serious browning, even if the external color protection treatment is carried out, browning will appear inside after thawing

[0003] After searching the literature of the prior art, it was found that the Chinese Patent Publication No. CN1211899 invented by Aldroyd made a useful attempt to add diced fruit as an auxiliary material to frozen foods, especially to frozen sugar products. And achieved good results, but the pretreatment process of diced fruit has a high concentration of sugar and takes a long time, and the light taste of the fruit is almost completely lost. The Chinese patent 02121414.X invented by Ma Yongsheng removes the core of the fruit and injects it into the Ice cream is made of frozen fruit. This method increases the concentration of frozen fruit, but this method makes the fruit itself lose its taste. This method only uses the fruit as a container. It exists in the form of massive large ice crystals. It has high hardness before thawing. After thawing, the tissue structure becomes soft, the juice leaks, and the browning is serious. The edible nature of the fruit itself is poor.