Method for preparing natural crystal bananas with liquid soaking type overspeed refrigeration
An ultra-fast freezing, liquid immersion technology, applied in the direction of preservation of fruits/vegetables through freezing/refrigeration, application, food preservation, etc., to achieve the effect of delicate taste, appearance preservation, and loss avoidance
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Embodiment 1
[0019] a. Banana raw material processing: select ripe and plump bananas, remove pests and rotten bananas, wash the surface of bananas with tap water, then soak them in 0.7mg / L ozone water for 10 minutes for disinfection, take them out, wash them with running water, and dry them with cold wind;
[0020] b. Peeling bananas: peel off the bananas with special tools for disinfection, and keep the pulp;
[0021] c. Banana color protection: soak the banana pulp in a mixture of VC and 2-4‰ citric acid in a weight ratio of 1:1 for 1 min to protect the color;
[0022] d. Vacuum packaging of bananas: select packaging bags, and vacuum-pack the banana pulp after color protection. The vacuum degree is 0.085MPa. During the packaging process, the vacuum degree should not be too high or too low. Affect the ultra-fast freezing effect;
[0023] e. Banana pre-cooling: put the packaged banana pulp in a 0°C freezer for 4 hours, so that the center temperature of the banana pulp reaches 2°C to avoid...
Embodiment 2
[0027] a. Banana raw material processing: select ripe and plump bananas, remove pests and rotten bananas, wash the surface of bananas with tap water, then soak them in 0.1% potassium permanganate solution for 15 minutes for disinfection, take them out, wash them with running water, and dry them with cold wind ;
[0028] b. Peeling bananas: peel off the bananas with special tools for disinfection, and keep the pulp;
[0029] c. Banana color protection: soak banana pulp in a mixture of VC and 2-4‰ citric acid in a weight ratio of 1:1 for 2 minutes to protect the color;
[0030] d. Vacuum packaging of bananas: select a packaging bag, and vacuum-pack the banana pulp after color protection. The vacuum degree is 0.09MPa. During the packaging process, the vacuum degree should not be too high or too low. Ultra-fast freezing effect;
[0031] e. Banana pre-cooling: put the packaged banana pulp in 0°C ice water for 5 hours, so that the central temperature of the banana reaches 2°C, to ...
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