Preparation method of flavored dried cherries

Abstract

A preparation method of flavored dried cherries comprises the following steps: 1) selecting fresh ripened rot-free cherries without diseases and pests, washing with clear water, putting the cherries into a vacuum low-temperature cold-air dryer, and keeping at 40-50 DEG C for 40-60 min; 2) sending the cherries dried at low temperature into a food steamer, stacking up a layer of padding in the food steamer, putting the cherries to be steamed onto the padding, and fumigating with steam for 30-40 min; 3) rapidly cooling the steamed cherries to 40 DEG C with cold water which accords with hygienic standard for drinking water and is lower than 8 DEG C so as to ensure color and quality of the product, and draining on a vibrating screen for 10 min; and 4) sending the drained cherries into a baking oven to be baked until water content is within 10%, and packaging and warehousing after the product is examined to be qualified. According to the dried cherry product produced by the method, nutrients of cherries can be fully reserved, product type of the cherries is raised, and resource waste of cherries due to short ripening period and easy rotting is avoided.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of flavored dried cherries. Background technique [0002] Cherry, also known as cherry, Jingtao, etc., is the fruit of perennial deciduous trees of the genus Prunus in the Rosaceae family. The cherry is dark red, the fruit is huge, firm and juicy, sweet in the mouth, the flesh is delicate, the color is clear, the juice is colorless, the mouth is fragrant and delicious, sweet and tender. According to the determination, every 100 grams contains 83 grams of water, 1.4 grams of protein, 0.3 grams of fat, 8 grams of sugar, 14.4 grams of carbohydrates, 66 kilocalories of calories, 0.4 grams of crude fiber, 0.5 grams of ash, 18 mg of calcium, 18 mg of phosphorus, and iron. 5.9 mg, 0.15 mg of carotene, 0.04 mg of thiamine, 0.08 mg of riboflavin, 0.4 mg of nicotinic acid, 3 mg of ascorbic acid, 258 mg of potassium, 0.7 mg of sodium, 10.6 mg of magnesium, and ...

AI Technical Summary

Problems solved by technology

As cherries have a short maturity period and are difficult to preserve, they are a seasonal fruit, leading to the concentration of cherries on the market. If they cannot be consumed by the market, resources will be wasted

At present, most of the cherries are directly eaten as fruits, but the cherries are made into dry products, and there are no relevant reports and products on the market.