Production method of original waxberry leisure food
A technology of snack food and production method, which is applied in food preservation, food science, fresh-keeping of fruits and vegetables, etc., can solve the problem of adding too much, and achieve the effect of good taste, good commerciality, and tight flesh
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Embodiment 1
[0021] (1) Choose fresh fruits of medium and large-fruited red bayberry varieties;
[0022] (2) Clean the fresh red bayberry fruit with clean water after removing bad fruit and diseased fruit;
[0023] (3) Insertion concentration is 5mg·L -1 Treatment in ozone water for 3 minutes;
[0024] (4) Soak in 5% salt solution for 30 minutes, drain and set aside;
[0025] (5) Put the drained red bayberry fruit in an oven, and sterilize it at 110°C for 6 minutes;
[0026] (6) Dry in warm air at 70°C to a moisture content of 32%;
[0027] (7) Use 42°C low-temperature hot air to dry until the water content is 15%;
[0028] (8) After cooling, put it into an aluminum foil bag and seal it, which is the finished product.
[0029] The finished product is ready to be used after opening the bag, and can be stored for more than 12 months at room temperature, and the bayberry fruit naturally forms agglomerates, the surface is dry, and the pulp is compact and tastes good.
Embodiment 2
[0031] (1) Choose fresh fruits of medium and large-fruited red bayberry varieties;
[0032] (2) Clean the fresh red bayberry fruit with clean water after removing bad fruit and diseased fruit;
[0033] (3) Insertion concentration is 5mg·L -1 Treatment in ozone water for 3 minutes;
[0034] (4) Soak in 5% salt solution for 45 minutes, drain and set aside;
[0035] (5) Put the drained red bayberry fruit in an oven, and sterilize it at 105°C for 8 minutes;
[0036] (6) Dry in warm air at 75°C until the water content is 30%;
[0037] (7) Use 40°C low-temperature hot air to dry until the water content is 18%;
[0038] (8) After cooling, put it into an aluminum foil bag and seal it, which is the finished product.
Embodiment 3
[0040] (1) Choose fresh fruits of medium and large-fruited red bayberry varieties;
[0041] (2) Clean the fresh red bayberry fruit with clean water after removing bad fruit and diseased fruit;
[0042] (3) Insertion concentration is 5mg·L -1 Treatment in ozone water for 3 minutes;
[0043] (4) Soak in 5% salt solution for 60 minutes, drain and set aside;
[0044] (5) Put the drained red bayberry fruit in an oven, and sterilize it at 115°C for 5 minutes;
[0045] (6) Dry in warm air at 60°C to a moisture content of 35%;
[0046] (7) Use 45°C low-temperature hot air to dry until the water content is 10%;
[0047] (8) After cooling, put it into an aluminum foil bag and seal it, which is the finished product.
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