Preparation method of dried papayas through freezing treatment and airing

Abstract

The invention relates to a preparation method of dried papayas through freezing treatment and airing. The preparation method comprises the following steps of removing peel and seeds from papayas, and cutting the papayas without the peel and the seeds into small papaya blocks; slightly cooking the small papaya blocks in decocted Chinese prickly ash, garlic, hay and haw cooking liquor; putting the slightly cooked papaya blocks in a refrigerator, and performing freezing at low temperature of minus 15 to minus 20 DEG C for 24-48 hours; and taking out the frozen papaya blocks, performing airing or baking, and then performing packaging so as to obtain finished products.

Description

technical field [0001] The invention relates to a preparation method of sun-dried papaya after freezing treatment, belonging to the field of food processing. Background technique [0002] At present, most of the dried fruits sold in the market are soaked in sugar, and some are dried after peeling and removing seeds. In order to prevent insects or mildew in dried fruits, they must be soaked in sulfur before drying, or smoked or soaked. , if it is not treated in this way, the shelf life will be very short. If it is treated, the sulfur content in the dried fruit will exceed the standard, which is not good for the health of consumers. Moreover, more and more people like to eat low-sugar dried fruit from now on. I don't like dried fruit with high sugar content, so developing a low-sugar and sulfur-free dried fruit with a long shelf life is an important topic for scientific and technological workers. Contents of the invention [0003] The purpose of the invention is to provide ...

AI Technical Summary

Problems solved by technology

[0002] At present, most of the dried fruits sold in the market are soaked in sugar, and some are dried after peeling and removing seeds. In order to prevent insects or mildew in dried fruits, they must be soaked in sulfur before drying, or smoked or soaked. , if it is not treated in this way, the shelf life will be very short. If it is treated, the sulfur content in the dried fruit will exceed the standard, which is not good for the health of consumers. Moreover, more and more people like to eat low-sugar dried fruit from now on. I don't like dried fruit with high sugar content, so developing a low-sugar and sulfur-free dried fruit with a long shelf life is an important topic for scientific and technological workers.