Method for preparing sweet and crisp dried finger citron

Abstract

The invention discloses a method for preparing sweet and crisp dried finger citron. The method sequentially comprises the following steps: (a) pre-treating, namely cleaning, peeling and slicing finger citron to obtain finger citron slices; (b) slightly boiling the finger citron slices by water, namely, slightly boiling the finger citron slices with 5-10% boiled saline water for 1-2 minutes, and flushing with flowing clear water for 1-2 minutes to obtain slightly boiled finger citron slices; (c) soaking and vacuumizing, namely soaking the slightly boiled finger citron slices into honey water for 1-2 hours in a container according to a proportion that 1g of finger citron slices are soaked into 1.5ml of honey water (the concentration of the honey water is 0.1-0.5g / ml), and then vacuumizing to ensure that the vacuum degree is less than or equal to 0.09MPa; and (d) freeze-drying, namely taking the vacuumized finger citron slices out of the container, pre-freezing and then freeze-drying; and (e) packing in vacuum. By adopting the simple method, the manufactured dried finger citron is crisp and sweet in mouthfeel, rich in nutrition and easy to carry.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for processing fresh bergamot into instant dried bergamot. Background technique [0002] Bergamot (Citrus medica L.var.sarcodactylis) is a Rutaceae plant, which is very different from Chayote (Sechium edule Swartz) of Cucurbitaceae. Bergamot fruit has cracks like fists, golden yellow when ripe, bitter, sour and warm in nature and taste, enters the liver and stomach meridians, traditional Chinese medicine believes that it can treat symptoms such as poor diet, chest and abdomen fullness, stomach pain and vomiting, regulate qi and body, reduce phlegm and relieve cough It is a dual-purpose plant for medicine and food. The commonly used processing methods of dried bergamot at present are traditional methods such as drying in the sun, drying, and boiling at high temperature. The dried bergamot prepared like this has poor mouthfeel and is only limited to medicinal use. The instant ...

AI Technical Summary

Problems solved by technology

The instant food of bergamot --- bergamot candied fruit, in the patents such as "a sugar solution for processing bergamot candied fruit and a processing method for bergamot candied fruit", the production and processing of bergamot candied fruit is generally dried in an environment of 65-75 ℃, which is easy to cause bergamot The loss of volatile heat-sensitive components, the loss of nutrients, the high sugar content, the original flavor of bergamot is destroyed, and the taste is not good

[0003] In the production of dried bergamot, there is a document "Technology Research on Combination of Microwave and Vacuum Freeze Drying and Processing of Bergamot". However, the dried bergamot has a heavy bitter taste, poor mouthfeel, and a slightly dark yellow color, which is difficult for consumers to accept and cannot be directly promoted to the market as a kind of instant snack food

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