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Processing method of preserved cherry tomatoes

A processing method, the technology of cherry tomatoes, applied in the confectionary industry, confectionary, food science, etc., can solve the problems of increased processing cost, complicated processing technology, unfavorable safety and health, etc., achieve high production efficiency, simple process, avoid spoiled effect

Inactive Publication Date: 2017-04-19
覃昭平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing technology of the existing cherry tomatoes is complex, and the use of chemical preparations not only increases the processing cost, but also is not conducive to safety and health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A processing method of preserved cherry tomatoes, comprising the following steps:

[0017] A, cleaning and sterilization: select fresh and undamaged cherry tomatoes to clean, after cleaning, the cherry tomatoes are put into a pool equipped with ozone water to soak for 3 minutes, and the soaked cherry tomatoes are cleaned with clear water again;

[0018] B, puncture: the cherry tomato that step A obtains is put into the turnover basket that has dazzling and carries out puncture, after the puncture, the cherry tomato is put into the container that has filter hole and filters out the juice that oozes out;

[0019] C, prepare soaking liquid: citric acid and white sugar are mixed with water and make soaking liquid; The virgin fruit that step B obtains is put into soaking liquid and soaked for 2 days;

[0020] D, the cherry tomatoes obtained in step C are pulled out and drained, and the dried cherry tomatoes are put into a drying room and dried for 10 hours;

[0021] E. The ...

Embodiment 2

[0026] A processing method of preserved cherry tomatoes, comprising the following steps:

[0027] A, cleaning and sterilization: select fresh and undamaged cherry tomatoes to clean, after cleaning, the cherry tomatoes are put into a pool equipped with ozone water to soak for 4 minutes, and the soaked cherry tomatoes are cleaned with clear water again;

[0028] B, puncture: the cherry tomato that step A obtains is put into the turnover basket that has dazzling and carries out puncture, after the puncture, the cherry tomato is put into the container that has filter hole and filters out the juice that oozes out;

[0029] C, prepare soaking solution: citric acid and white sugar are mixed with water and make soaking solution; The virgin fruit that step B obtains is put into soaking solution and soaked for 3 days;

[0030] D, the cherry tomatoes obtained in step C are pulled out and drained, and the dried cherry tomatoes are put into a drying room and dried for 13 hours;

[0031] E...

Embodiment 3

[0036] A processing method of preserved cherry tomatoes, comprising the following steps:

[0037] A, cleaning and sterilization: select fresh and undamaged cherry tomatoes to clean, after cleaning, the cherry tomatoes are put into a pool equipped with ozone water to soak for 5 minutes, and the soaked cherry tomatoes are cleaned with clear water again;

[0038] B, puncture: the cherry tomato that step A obtains is put into the turnover basket that has dazzling and carries out puncture, after the puncture, the cherry tomato is put into the container that has filter hole and filters out the juice that oozes out;

[0039] C, prepare soaking solution: citric acid and white sugar are mixed with water and make soaking solution; The virgin fruit that step B obtains is put into soaking solution and soaked for 3 days;

[0040] D, the cherry tomatoes obtained in step C are pulled out and drained, and the dried cherry tomatoes are put into a drying room and dried for 15 hours;

[0041] E...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a processing method of preserved cherry tomatoes. The method comprises the following steps of 1, conducting cleaning and sterilization, wherein fresh and unbroken cherry tomatoes are selected to be cleaned, after cleaning is completed, the cherry tomatoes are put into a pool filled with ozone water to be soaked for 3-5 minutes, and the cherry tomatoes obtained after soaking are cleaned with clear water once again; 2, conducting puncturing, wherein the cherry tomatoes obtained in step 1 are put into a transfer basket for puncturing, and after puncturing is completed, the cherry tomatoes are put into a container with filter holes, so that transudatory juice is filtered out; 3, mixing citric acid and white sugar with water, so that a soak solution is obtained, and putting the cherry tomatoes obtained in step 2 into the soak solution for conducting soaking for 2-3 days; 4, fishing out the cherry tomatoes obtained in step 3, draining off water on the cherry tomatoes, and putting the cherry tomatoes obtained after draining-off into a drying room for conducting drying for 10-15 hours; and 5, conducting air-drying and cooling on the dried cherry tomatoes for 10-15 hours under the natural condition, and after the cherry tomatoes are cooled, conducting packaging and sealing. The preserved cherry tomatoes obtained through the method are safe and healthy to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of preserved cherry tomatoes. Background technique [0002] The virgin fruit is sweet, sour and slightly cold, and returns to the liver, stomach and lung meridian; it has the effects of promoting body fluid and quenching thirst, invigorating the stomach and eliminating food, clearing away heat and detoxification, cooling blood and calming the liver, nourishing blood and increasing appetite; it can cure thirst, Loss of appetite. The cherry tomatoes picked are easy to rot and deteriorate under natural conditions, and making preserved tomatoes can increase the shelf life of the cherry tomatoes. The processing technology of the existing preserved cherry tomatoes is complex, and the chemical preparations are used for processing, which not only increases the processing cost, but also is not conducive to safety and health. Contents of the invention [000...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23L5/20
CPCA23G3/48
Inventor 覃昭平
Owner 覃昭平
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