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Processing method of plum seedless preserved fruit

A technology of seedless candied fruit and processing method, applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of industrial irregularity, affecting the economic development of the industrial chain, shrinking sales of plum fruit product series, etc. The effect of controlling the reproduction of microorganisms and keeping the pulp fresh

Inactive Publication Date: 2011-08-17
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional production methods and production processes are no longer suitable for the needs of the market economy, and urgently need to be reformed and improved
In recent years, due to the limited innovation of plum fruit processing technology, irregular industry, and vicious competition among various manufacturers and enterprises, the sales of plum fruit product series have shrunk, and the entire industry has declined, which has affected the economic development of the entire industrial chain. This is undoubtedly It was a wake-up call for us

Method used

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  • Processing method of plum seedless preserved fruit
  • Processing method of plum seedless preserved fruit
  • Processing method of plum seedless preserved fruit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The steps of the processing method of plum fruit seedless candied fruit are as follows:

[0039] 1) Picking and sorting: picking 8 mature plum fruits, screening and discarding defective plum fruits, packing and transporting to the processing plant;

[0040]2) Shake green washing: put fresh plum fruit and plant ash into the shake green device in a mass ratio of 400:1 and roll, stop after 30 minutes, pour the plum fruit into the pool for washing and salvage, this process is to soften the plum Cut the skin of the plum fruit, evenly cut the skin of the plum fruit, so that it is easier to taste the dried plum when marinating;

[0041] 3) Drying and pickling: Put the plum fruit in the sun for 1 day, so that the water evaporated accounts for 10% of the total mass of the plum fruit, then put the plum fruit into the pickling pool, and evenly sprinkle salt, plum fruit and salt The mass ratio of the dried plums is 10:1. After being marinated for 20 days, it becomes dried plums, a...

Embodiment 2

[0048] The steps of the processing method of plum fruit seedless candied fruit are as follows:

[0049] 1) Picking and sorting: picking 9 mature plum fruits, screening and discarding defective plum fruits, packing and transporting to the processing factory;

[0050] 2) Shake green washing: Put fresh plum fruit and plant ash into the shake green device in a mass ratio of 600:1 and roll, stop after 60 minutes, pour the plum fruit into the pool for washing and salvage, this process is to soften the plum Cut the skin of the plum fruit, evenly cut the skin of the plum fruit, so that it is easier to taste the dried plum when marinating;

[0051] 3) Drying and pickling: Put the plum fruit in the sun for 3 days, so that the evaporated water accounts for 20% of the total mass of the plum fruit, then put the plum fruit into the pickling pool, and evenly sprinkle salt, plum fruit and salt The mass ratio is 30:1. After 40 days of pickling, it becomes dried plums, and the dried plums are ...

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Abstract

The invention discloses a processing method of a plum seedless preserved fruit. The method comprises the steps of: picking and selecting the plum, rocking green and washing, drying and sousing, deseeding, bleaching in a soaking way, soaking by sugar liquor, drying, cooling and packing. The method specifically comprises the following steps of: putting the picked fresh plum and the plant ash into a green rocking device to overturn according to a certain proportion, washing and drying, putting the plum into a sousing pond to souse into the dried plum; separating pulp from kernel to obtain a seedless plum cake by a manual deseeding device or an automatic deseeding device, bleaching the salt in the plum cake in a soaking way by clean water; putting the drained plum cake into a material filling box, soaking the plum cake by the sugar liquor to absorb the sugar so as to obtain the plum seedless preserved fruit, drying, cooling; and filling the cooled plum seedless preserved fruit into a food special bag to be packed into a box and sealed. The processing method has the advantage that the plum seedless preserved fruit processed by the method has the characteristics of being sweet and delicious in taste, promoting production of body fluid, promoting the appetite, being festival in appearance like a coin, being healthy and green, and the like. The processing method has the positive guidance functions for specifying the processing method of the plum seedless preserved fruit, improving the efficiency, controlling the breeding of the microbe, keeping the pulp to be fresh and the like.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method for seedless plum fruit. Background technique [0002] Yongtai is the main producing area of ​​plum fruit in Fujian, with an annual output of more than 20,000 tons of plum fruit. Yongtai plum fruit varieties are mainly related to Rong plum, rose plum (monkey plum), rouge plum, red heart plum, Nai plum, goose yellow plum and so on. The plum fruit tree belongs to the family Rosaceae, and it has strong adaptability. It can be planted no matter on the beach, garden, or hillside wasteland after improvement. The plum fruit is rich in color, sweet and delicious. It can be eaten fresh or dried plums and processed into candied fruit, jam, fruit wine and canned food. The taste is sweet and sour, rich in carbohydrates, protein, fruit acid and carotene, vitamin B, C, etc. It has the effects of promoting body fluids and appetizing, sobering up thirst, increasing appetite, refr...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 张友国张春萍宋小文胡树根王耘
Owner ZHEJIANG UNIV
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