Cucumis melo processing method

Abstract

The present invention discloses a cucumis melo processing method which comprises the following steps: 1), selecting cucumis melo; 2), cutting the cucumis melo into strips, and keeping still at a pressure of 200-400 Mpa; 3), adding honey to the cucumis melo trips, pickling with ginger juice and cucumis melo seed oil, steaming and irradiating with infrared and ultraviolet; 4), drying with circulating hot air at 46 DEG C for half an hour, cooling to room temperature, spraying with mist, drying at 46 DEG C for 1 hour, cooling to room temperature, spraying with mist, and drying at 50-60 DEG C for 4-6 hours; and 5), pumping in ozone and nitrogen containing gas to conduct sterilization. The cucumis melo is processed by high pressure, and does not change color after being dried. The added honey and cucumis melo seed oil are used as a protective film, which enables the cucumis melo to maintain a good shape and the same color and luster after being heated and dried, and at the same time reduces the loss of nutrients. The cucumis melo is cool in nature, and by adding the ginger juice to neutralize the cool nature of the cucumis melo, the cucumis melo is suitable for more people to consume. The cucumis melo processing time is short, and no preservatives and pigments are added.

Description

technical field [0001] The invention relates to the technical field of fruit processing. More specifically, the present invention relates to a processing method of Hami melon. Background technique [0002] Hami melon scientific name (Hamicanta Ioupe), belongs to the Cucurbitaceae plant, is a variety of melon. It was called muskmelon, sweet melon, netted melon in ancient times. Hami melon has the reputation of "the king of melons", with a sugar content of about 15%. Its meat is crispy and sweet, with a unique flavor, some with creamy flavor, some with lemon flavor, its sweet and dense taste, and its unique fragrance, which is well-known at home and abroad. Netted melon belongs to a variety of Hami melon. The melon fruit is spherical, with fresh green fruit vines on the top; the peel is emerald green, with gray or yellow stripes, resembling a net, so it is called netted melon; the flesh is yellow-green or orange-red, The taste is like a fragrant pear, crisp, sweet and refr...

AI Technical Summary

Problems solved by technology

Traditionally dehydrated netted muskmelon and cantaloupes are generally blanched, color-protected, hardened, cooled, and then dried at a temperature of 60-80°C, first at high temperature, then at medium temperature, and then at high temperature. Loss, color, aroma, taste, and shape vary greatly, and the taste is poor; while the main freeze-drying technology at this stage, the freeze-drying time is generally more than 15 hours, the processing time is long, and the temperature is kept below -30°C, so energy consumption Larger, higher processing cost