581results about How to "Reduce browning" patented technology

The invention discloses a juicer with the air bleeding function and aims at providing the juicer which can greatly reduce the oxygen content in a juicing cavity, prevents the browning from occurring in the juicing process and maintains the nutritional components and mouth feel of fruit juice or vegetable juice. The juicer is characterized in that a charging barrel is arranged on the juicing cavity; a juicing mechanism is arranged in the juicing cavity; an output shaft of a juicing motor is connected with a driving shaft of the juicing mechanism; the juicer also comprises an air bleeding device; a sealing device is arranged on the charging barrel; an interconnected cavity is formed by the charging cavity, the juicing cavity, a juice receiving part and a residue part; the mutual connecting parts of the cavity body are connected in a sealing manner; the connecting part between the cavity and any one part is sealed; the cavity is airtight in the juicing process; an air bleeding port of the air bleeding device is communicated with the cavity; and an exhaust port of the air bleeding device is arranged outside the cavity. The juicer can juice foodstuff in the juicer under an oxygen deficiency condition, thereby the browning is effectively controlled, the browning of foodstuff liquid is greatly reduced in the juicing process, the nutritive loss is reduced, and the good mouth feel and appearance color are maintained.

The invention discloses a kind of refrigeration and fresh-keeping method for yellow-flower-vegetable, comprise the procedure as follow: (1) poaching :make the yellow-flower-vegetable dip-bleach in chlorine dioxide water solution; (2) draining; preparation cold; the temperature is 2-4DEG C; (3)ozonation: the consistence of ozone is 3-6mg / m3, the treatment time is 3-6 hour; (4) put into fresh-keeping bag; (5) add antistaling agent; (6) put the antistaling agent that the weight is 0.2-0.3% yellow-flower-vegetable weight into the fresh-keeping bag; (7) store: the refrigetion temperature is 2-4DEG C. Adopt the method of the invention, the fresh yellow-flower-vegetable can store two monthes, still keeping the fresh characteristic.

The invention discloses a method for combined preparation of pineapple polyphenol and juice by taking pineapple peel as main material and application thereof. The method includes that pineapple peel is cleaned, pressed and separated, so as to respectively obtain pineapple peel slag and pineapple peel juice; the pineapple peel juice is subject to macroporous resin column absorption, powered activated carbon absorption, filtering and the like, so as to obtain clear juice with extremely low clear and brown stain degree; the pineapple peel slag is subject to alcohol digestion, vacuum concentration, dilution, macroporous resin column absorption and the like, so that pineapple polyphenol can be absorbed into the macroporous resin; the macroporous resin column used for absorbing polyphenol substance in the pineapple peel juice and pineapple peel slag digestion solution is eluted by alcohol solution, the elution is subject to methylene dichloride extraction, ethyl acetate extraction, concentrated drying and the like, so that pineapple polyphenol with purity more than 90% can be obtained and extraction ratio is more than 2.5g / kg. The invention has the characteristics of easy industrializedproduction, high yield, high production purity, obvious co-production economic benefit and has important significance on promoting recycling economy development.

The invention discloses low-alcohol ice wine. The brewing process comprises the following steps of: harvesting grapes, sorting, squeezing, diluting, fermenting, clarifying, resisting oxidation, freezing, degerming, filtering and filling. The invention adopts a temperature-controlled oak barrel fermentation process, converts part of glucose into gluconic acid at the initial period of fermentation by adding GOX, and lowers the generation quantity of ethanol, thereby lowering the alcoholic strength of the wine. After wine liquor is clarified, SO2 and EDTA are adopted to carry out synergic anti-oxidation processing, which reduces the use quantity of the SO2 greatly, lowers the influence of sulfite on the quality of the wine and also lowers the browning degree of the wine liquor effectively. The invention has the advantages that the color and the taste of the wine are enhanced, the wine has full-bodied wine fragrance and oak fragrance and more conforms to the healthy drinking requirements of modern people, and the alcoholic strength is also lowered.

The invention discloses a graft polymerization method of vegetable protein and polysaccharide, which includes that: (1) the graft polymerization of vegetable protein and polysaccharide: the vegetable protein is dissolved and is mixed with polysaccharide to obtain mixture solution, the mass ratio of vegetable protein and polysaccharide is 0.1-10:1; (2) the mixture solution is stirred for 2-3 hours, and then the mixture solution is treated by the pulse electric field with frequency of 500-2000 Hz and voltage of 15-45KV for 480-2000us to obtain copolymer; (3) the copolymer is concentrated and dried through atomizing. The invention has high reaction efficiency, short reaction time, stable performance, no pollution and also greatly improves the solubility and emulsifying of the copolymer; meanwhile, the equipment can be used for continuous industrial production.

The invention discloses a safe and efficient antioxidant for a compound food. The safe and efficient antioxidant consists of an antioxidant 1, an antioxidant 2, an antioxidant 3, an antioxidant 4, an antioxidant 5, an acidity regulator, a stabilizer and an antitackiness agent. According to the safe and efficient antioxidant for the compound food provided by the invention, brown stain of products such as vegetables, fruits and preserved fruits is alleviated by effects of inhibiting an activity of polyphenol oxidase in food, slowing down degradation of vitamins and preventing oxidation and the like, so that a shelf life of the products is effectively prolonged. Compared with conventional preservatives, preservative time for the safe and efficient antioxidant for the compound food can be effectively prolonged more than double.

The invention discloses flour having low glycemic index and a making method thereof. The flour is made from, by weight, wheat flour 35%-45%, soybean flour 35%-45%, buckwheat powder 1%-1.5%, oat powder1%-1.5%, isolated soy protein powder 4%-4.5%, dietary fibers 4%-4.5%, vitamins 0.5%-1.5% and mineral substance 0.5%-1.5%. The flour is based on the low-GI-value (a GI value is below 55) coarse cereal powder, uses the added protein, dietary fibers, vitamins, mineral substance and the like as nutritional materials, has good eating taste and is a high-fiber-content and low-fat healthy food. The flour can delay postprandial blood sugar rise to some degree and is suitable for high-glucose people, patients with diabetes and populations needing low-glycemic-index foods.

The invention relates to an apple juice and a preparation method thereof. The preparation method comprises the following steps: preprocessing; juicing apples; blending raw apple juice; homogenizing the apple juice, and carrying out vacuum degasification; filling the apple juice, and sealing; and carrying out extra-high-pressure sterilization on the apple juice. The apple juice is the product processed by the preparation method. By carrying out extra-high-pressure sterilization at normal temperature, the invention can effectively reduce enzymatic change and browning caused by thermal reaction in the processing course of the apple juice, solve the problems of mouthfeel and flavor degradation and nutrient loss of the product caused by high-temperature heating sterilization during the traditional thermal sterilization processing, and favorably keep the natural flavor and nutrient of the product.

The invention relates to a large- scale breeding method of Borneol Cinnamomum camphora. The method comprises the following steps of: breeding a plantlet obtained through unique cuttage treatment by utilizing a current-growth lignified branch of strongly disease-resistant, no pest and disease damage and grown-up seed tree for about one year, acclimatizing, subculturing and propagating a sterile material after obtaining the sterile material with the current germinal sprout as an explant, secondly carrying out strong seeding rootage cultivation, and finally cultivating seeding in a greenhouse. According to the method disclosed by the invention, induced, propagated, strengthened and rooting culture mediums are optimized and improved, the stable growth of the sterile material can be effectively ensured, the sizes of sprouts are uniform, vitrification or defoliation of a tissue culture seedling can be avoided, the strong tissue culture seedlings can be obtained for sure, the repeatability is strong, an acclimation period and a subculture period are stable, a browning situation is reduced, a propagation coefficient is improved, the survival rate of planting in a greenhouse is improved, asubculture block mass cutting method determines the growth and the propagation coefficient of later-stage materials and can meet requirements of large-scale production.

The invention relates to a food processor with a piston type sealing device. The food processor comprises a main food processor body consisting of a smashing device, a motor, a barrel body, a control circuit board and the like. A piston type sealing device is arranged in the barrel body, is in sliding fit or sliding seal with the inner wall of the barrel body, and can move along the longitudinal axis in the barrel body. The piston type sealing device comprises a main piston body which is provided with or not provided with a sealing ring, and is provided with a locking-positioning device, so as to be fixed in one position in the barrel body. In the food processor of the invention, according to the volume of the practical foodstuff liquid, the piston type sealing device is pushed to a position close to the foodstuff liquid level in the barrel body, air in the barrel body is discharged, simultaneously, the barrel body is sealed, air outside the barrel body is prevented from entering in the smashing process, the possibility of oxidization of foodstuff liquid processed by the food processor in the smashing process can be reduced and avoided, the nutrition loss is reduced, and the good mouthfeel and appearance color are kept.

The formula of chestnut food mainly includes (by weight portion) 50-95 portions of fine chestnut powder, 45-0 portions of puffed rice flour, 3 portions of white sugar, 0.06 portion of sweetening agent and 0.5 portion of lecithin, and 200-400 mg of nutrient enriching agent can be added into 100g of the above-mentioned raw material mixture, and its production process includes the following steps: cleaning chestnut, high-temp. roasting, cooling, shelling, breaking shelled chestnut, vacuum drying, fine pulverizing, mixing all the materials to obtain chestnut granules, adding a certain quantity of emulsifier into the above-mentioned chestnut granules.

The invention provides a method for preparing high-gelation protein powder combining chemical methods including a Maillard reaction, a fermentation sugar removal method and physical methods such as microwave radiation, dry heat-treating, etc. The prepared high-gelation protein powder has ultrahigh protein powder gel strength and stability with a highest up to2,400g and wide application.

The invention relates to a formula of a composite color fixative for fruits, vegetables and fruit and vegetable products and an application method thereof, which belong to the technical field of foodadditives. Disodium stannous citrate, citric acid and vitamin C are taken as raw materials, the novel formula of the composite color fixative for the fruits, the vegetables and the fruit and vegetableproducts is developed, the composite color fixation is characterized by safety, economy and high efficiency and can safely and effectively replace a sulfur-containing color fixative, so that the composite color fixative can be applied in the short-term preservation of the fresh fruits and the vegetables, and the pretreatment stage of the fresh-cut fruit and vegetable products and the deep processing products of the fruits and the vegetables for carrying out color fixation for further protecting the original color-luster of the fruits, the vegetables and the fruit and vegetable products.

The invention discloses a fresh yam noodle and a manufacturing method thereof. The fresh yam noodle is processed and manufactured with raw materials of fresh yam, flour and salt. The technical point is that the dosage of the raw material has a weight ratio of: 1:0.2-0.4:0.01-0.05 of flour to fresh yam to salt. The manufacturing method is to wash, peel off, slice, boil with brine, and grind the fresh yam, with the color protected, and then to knead the dough; after calendaring, bar cutting, parching, cutting off, measuring, and packaging, the product is finished. A prominent advantage of the method is that browning and losses of nutrition hygiene ingredients in the processing and storing process are reduced to the maximum degree, thus effectively retaining flavor and nutrition hygiene value of the fresh yam; the finished products are secure and hygiene, and can be stored for long.

The invention provides an edible composite film, and a preparing method and application thereof. The edible composite film comprises the following steps that 1, a chitosan film solution is prepared, specifically, chitosan is taken to be added into an acetum, a plasticizer is added, after even mixing, oxidized ferulic acid is added, active substances continue to be added, and the chitosan film solution is obtained after mixing and stirring; 2, a sodium alga acid film solution is prepared, specifically, sodium alga acid is taken to be added into deionized water, the plasticizer continues to be added, and the sodium alga acid film solution is obtained after mixing and stirring; and 3, the edible composite film is prepared through a layer-by-layer self-assembly method. The edible composite film adopts combination of a ferulic acid crosslinking method and the layer-by-layer self-assembly method, the composite film prepared through the methods is smooth and uniform in film surface and fine and smooth in section, the water resistance is improved remarkably, meanwhile, a preservative film prepared by a composite method is softer, ductility is enhanced, brittleness is greatly reduced, the preservation effect is the best, the fruit firmness can be maintained best, and the contents of nutrient substances such as VC, organic acid and SSC are maintained.

The invention relates to an edible plant source fresh-cut fruit and vegetable coating film preservative. The edible plant source fresh-cut fruit and vegetable coating film preservative is prepared from the following components in percentage by weight: 3 to 10 percent of fresh ginger extracting liquid, 0.2 to 0.5 percent of low-molecular chitosan, 2 to 5 percent of citric acid, 0.03 to 0.1 percent of tea polyphenol, 0.01 to 0.1 percent of resveratrol, and the balance of deionized water, wherein the sum of the components in percentage by weight is 100%. The edible plant source fresh-cut fruit and vegetable coating film preservative has the advantages that by adding the antioxidants of the tea polyphenol, the resveratrol, the citric acid and the like into a chitosan coating film, the browning speed of fresh-cut fruits and vegetables is effectively decreased, the storage time of the fruits and the vegetables is effectively prolonged, and the activities of various antioxidant active matters and antioxidant enzymes in the fruits and the vegetables are improved; the added biological antioxidants have no poison and harm, and can be eaten, the injury to a human body is avoided, and the preserving effect is better.

The invention discloses a storing and fresh preserving method for white flammulina velutipes, which pertains to the technical field of storage and fresh preservation of agricultural commodity. The method comprises the steps of: (1) harvesting, finishing and grading of the white flammulina velutipes; (2) preparation of anti-browning inhibitors and the treatment thereof; (3) treatment of low temperature and dryness; (4) vacuum packaging; (5) storage at ice temperature until delivering out of a storehouse and distributing to the market. The white flammulina velutipes stored by the method is characterized by reducing the rotting rate, enzymatic browning and the respiration rate, lengthening the preservation period which reaches 20 to 30 days, keeping the original color, fragrance, taste, shape and nutrition, etc., and reaching a commodity rate over 95 percent. The anti-browning inhibitors are the food additives which are permitted by the country and are safe and reliable. The method of the invention can be widely applied in the fields of production, storage and fresh preservation and operation of the flammulina velutipes.

The invention relates to a method for fresh-keeping of sugar citrus with leaves, which is used for treating the fruits of the sugar citrus with 0.5-20 ppm of 1-methylcyclopropene (1-MCP) as an ethylene action inhibitor for certain time so as to efficiently slow down the aging (etiolating, browning or rotting) and falling off of the leaves during post-harvest storage, greatly enhance the fresh-keeping effect of sugar citrus with leaves and maintain quality of the fruits. The method disclosed by the invention is adopted to keep the sugar citrus with leaves fresh; and after storage at low-temperature of 4-8 DEG C for 50 days, or at room-temperature of 15-25 DEG C for 15-30 days, the leaves of sugar citrus are still green, the falling-off rate of the leaves is under 5% and the original quality and marketability of the fruits are still kept.

The invention relates to fresh-keeping and processing region for vegetables and fruit and discloses a method for controlling discoloration of fresh-cut lotus root. Lotus root is soaked into edible acetic acid solution of 1.0-2.0% by volume for 5-10 min after precooled, cleaned, barked and fresh-cut process, then air-dried and last packed and low-temperature stored. The method can effective delay generation of brown stain for fresh-cut lotus root in storage, transportation and vendition, and can completely resolve derectivity problem of discoloration in storage process for fress-cut lotus root slice.

The invention discloses low-glycemic-index hollow royal noodles and a preparation method thereof and belongs to the field of food. The low-glycemic-index hollow royal noodles are prepared from, by weight, 25-35 parts of wheat flour, 25-35 parts of soybean powder, 25-35 parts of purified water, 1-1.5 parts of buckwheat flour, 1-1.5 parts of oat powder, 4-4.5 parts of isolated soybean protein meal, 4-4.5 parts of dietary fibers, 0.5-1.5 parts of konjac refined flour and 0.5-1.5 parts of mineral salt. According to the noodles and the preparation method, coarse cereal powder low in GI value which is smaller than 55 serves as a basis, protein, the dietary fibers, the mineral salt and other nutrient auxiliary materials are added, and the noodles are high-fiber and low-fat food and suitable for hyperglycemia people, diabetes patients and crowds requiring low-glycemic-index food.

The invention discloses a color fixative for an apple or apple product, comprising 1.35-2.3 parts by weight of citric acid, 0.1-0.6 part by weight of sodium chloride, 0.07-0.21 part by weight of calcium oxide, 0.1-0.6 part by weight of D-sodium erythorbate and 98.38-96.29 parts by weight of water. The color fixative for the apple or apple product, provided by the invention, has the beneficial effects that safety problems caused by excessive sulfur in parts of apple products are solved, and after the apple or apple product is treated by using the color fixative provided by the invention, the original color and luster of the apple can be remained during processing, brown stains are reduced, and the residual sulfur dioxide in the product is reduced. Substances including the citric acid, the sodium chloride, the calcium oxide and the D-sodium erythorbate which are used in the invention are all safe and nontoxic, and the color fixative provided by the invention achieves the best color fixation effect by utilizing the synergistic effect of all color fixatives.

The invention provides quick-frozen fresh lotus processing technology. In the technology, a quick-frozen fresh lotus finished product is obtained by the harvesting of fresh lotus, shelling, stripping, core hollowing, low-temperature vacuum filling, impregnation for pre-cooling, draining, quick-freezing, packaging and cold storage. Due to the adoption of the low-temperature vacuum filling technology to combine pre-cooling, color conservation and anti-freezing processes, the technology inhibits the activity of PPO and POD, prevents the browning of the quick-frozen fresh lotus in the processing and storage, reduces the damage and softening of tissue cells, endows the product with crisp texture and faint scent, improves the ion concentration and osmotic pressure of the cells of the fresh lotus, effectively rises the vitrification transition temperature, promotes the exhaust of air from tissues, reduces the swelling pressure of ice crystals, prevents low-temperature breakage, shortens the processing time, is easy to control, high in operability, less in energy consumption and suitable for the large-scale production of the quick-frozen fresh lotus, and develops a new way for the deep processing of the lotus industry. The product completely keeps the original taste and smell of the fresh lotus, has the faint scent and is convenient to take.

The invention provides a green plum juice preparing process which comprises green prune sorting, afterripening, cleaning, choosing, sugar stain leaching, zymosis prevention by hot boiling, cold soaking and temperature control. The invention realizes a novel process for green prune finely processing and comprehensive utilization.

The invention relates to a method for controlling the browning of fresh-cut Chinese yam which is specially used for the control of the browning of fresh-cut vegetables. In the invention, cleaned and cut Chinese yam is suffocated by ethanol and packaged after being treated by integrating ethanol aqueous solution with 4-hexylresorcinol and / or vitamin C (Vc) or integrating ethanol aqueous solution with 4-hexylresorcinol and / or vitamin C salt. The method can obviously delay the browning of fresh-cut Chinese yam, so that the fresh color of the fresh-cut Chinese yam reaches more than 15 days, the operation is convenient and the safety is high.

The invention discloses a method for storage and freshness preservation of fresh tremella and belongs to the technical field of storage and freshness preservation of agricultural products. The method comprises the steps as follows: selection of the fresh tremella, preparation and processing of an anti-browning natural food preservative, MAP (modified atmosphere packaging), ray or electron beam irradiation sterilization, low-temperature storage till discharge from a warehouse and appearance on the market. The fresh tremella stored with the method is low in rotting rate and browning degree, the original quality, color, nutrition and flavor of the fresh tremella can be kept better, and the storage period exceeds 30 days, so that the long-term freshness preservation of the fresh tremella is realized. The used anti-browning natural food preservative is prepared from edible ingredients, and a dosage within a national permissible range is adopted for irradiation, so that food safety requirements are met, and the reliability is high. The method is tested to be also applicable to the long-term freshness preservation of fresh black fungi, but parameter setting is different due to ingredient differences.

The invention discloses a specialized membrane bag for white mushroom, which belongs to a field of fruit and vegetable preserving technology. The components and the weight proportion of each component are as follows: 100 shares of LDPE, 2-4 shares of SiO2, 8-12 shares of SBS, 13-15 shares of EVA, 0.6-0.8 shares of polyethylene glycol, 0.4-0.7 shares of glycerin monostearate, 1.2-1.6 shares of calcium phosphate, 1.5-2.5 shares of zeolite and 0.4-0.6 shares of paraffin. The bag is characterized in that the bag has good gas-selective permeability, can create a gaseous micro-environment suitable for white mushroom storage, and at the same time avoids the condensation phenomenon in the membrane bag , timely absorbs the ethylene, etc., ripening gas produced in the process of white mushroom storage, thus effectively inhibiting the respiration of the white mushroom, reducing the occurrence of browning, bletting and spoilage etc., so as to prolonging the white mushroom storage period and keep the good quality thereof. The bag can be popularized for application in the field of white mushroom storage and preservation.

The invention discloses a preservation method of fresh-cut edible fungi. The preservation method mainly includes following steps: using brassinolide to pretreat edible fungi, pre-cooling, and slicing to obtain fungus pieces; sinking the fungus pieces in electrolysis water for ultrasonic cleaning for 3-5 min, wherein pH value of the electrolysis water is 5-6.5, and effective chlorine concentration is 10-30 mg / g; using ultraviolet rays to irradiate the surfaces of the fungus pieces after being cleaned, wherein wavelength of the ultraviolet rays is 240-260 nm, and irradiation dosage is 1-3 kJ / m2; encapsulating, and refrigerating. The fresh-cut edible fungi are subjected to electrolysis water, ultrasonic and ultraviolet ray combined preservation treatment, surface microorganisms can be killed more thoroughly, rotting rate of the fresh-cut edible fungi is lowered effectively, browning degree is reduced, nutritional quality and sensory quality of the fresh-cut edible fungi are better maintained, shelf life of the fresh-cut edible fungi is prolonged effectively, and especially for fresh-cut Agaricus bisporus, the shelf life can be prolonged from 1-2 days to 10-12 days at normal temperature.

The invention discloses a seasoning with edible mushroom flavor. The seasoning comprises the following raw materials in percentage by mass: 30-70 percent of edible mushroom curing concentrated liquid, 20-50 percent of edible mushroom green-removing water and boiling water concentrated liquid, 5.0-15.0 percent of spicery boiling liquid, 1.0-12.0 percent of salt, 2.0-5.0 percent of sugars, 0.5-8 percent of essence of chicken; 0.1-1.0 percent of disodium 5'-ribonucleotide, 0.1-1.5 percent of caramel pigments, 0.1-0.3 percent of xanthan gums and 0.1-0.5 percent of haematochrome. The seasoning with the edible mushroom flavor is prepared by carrying out odor removal, ammonium salt drop treatment, vacuum concentration desalting treatment on edible mushroom processing waste water, boiling, mixing the raw material components and sterilizing at the high temperature. The seasoning contains components such as amino acid nitrogen, protein type nitrogen-containing compounds, saccharides, vitamins, mineral substances, organic acid, organic ester, organic alcohol and organic aldehyde, so that the original nutrition flavor of the edible mushroom is maintained, and the product has the characteristics of color, aroma, taste and the like; the production method is simple to operate, is high in desalting ratio, stable in soluble solid contents, wide in sources and considerable in economic value; and moreover, the raw materials is cheap and available. The method turns waste into treasure so as to facilitate environment friendliness.

The invention provides a processing method for improving the quality of canned edible mushrooms. The processing method comprises the following process flows of preparing for raw materials (dried edible mushrooms), re-watering, fixing colors, spin-drying, tumbling and seasoning in vacuum, packaging in vacuum, sterilizing at high temperature under high pressure and storing. According to the processing method for improving the quality of the canned edible mushrooms, the greatest obstacle of brown stain of dried products is overcome, and the canned edible mushrooms have the advantages of high production efficiency, long storage time, instant eating after opening bags, nutrition and delicious taste, can be subjected to mass industrial production and has the characteristics of the edible mushrooms and the function of health care. According to the processing method, a compound color fixative and carboxymethylcellulose with a certain concentration are adopted to treat, by combining a vacuum tumbling process, a proper process is adopted by aiming at different small pack snack canned edible mushrooms, and snack soft cans having good quality and a long shelf period can be finally obtained; and various defects caused by severe brown stain or irrigation treatment of a product sterilization process are overcome.

The invention discloses a processing method of preserved Haihong fruit. The processing method comprises the following steps of: after cleaning and denucleating Haihong fruit, soaking the Haihong fruit in an aqueous solution of a hardening and color-protecting agent at 50 DEG C for heat preservation and digestion; then putting the Haihong fruit in boiling water for blanching, washing by using clear water and draining; putting the drained Haihong fruit into saccharifying liquid for saccharifying, and after the saccharifying is completed, soaking the Haihong fruit in the saccharifying liquid; fishing out the soaked Haihong fruit, draining, and microwave vacuum drying. The preserved Haihong fruit prepared by the processing method is full in shape, bright red and lucent in color and luster, flexible in texture, rich in fruity flavor and low in browning degree, and does not contain sulfur residue or cause harm to the human health. The processing method is easy and feasible in processing flow, and can be used for inhibiting the Maillard non-enzymatic reaction of the Haihong fruit by adopting the microwave vacuum drying, greatly reducing the drying time, shortening the production cycle, reducing the energy consumption in production, and improving the appearance and the taste of the preserved fruit, and can be applied to the development of Haihong fruit resources.