Processing method of shrimp-flavored dried peach strips

Abstract

The invention discloses a processing method of shrimp-flavored dried peach strips. The processing method is characterized by comprising the following steps: (1) pretreatment: cleaning yellow peaches,then sterilizing the cleaned yellow peaches with an ultraviolet lamp, and putting the yellow peaches on a conveying belt of a spraying machine for performing alkaline spraying treatment; (2) pulping:putting the pulp of the yellow peaches into a pulping machine for stirring, and then adding aloe, a lotus extracting solution and other components for performing stirring and mixing; (3) forming: pouring the mixed fruit pulp into strip-shaped molds for performing ultrasonic oscillation treatment, and then performing baking in an oven; (4) fermentation: centrifuging fresh soybean milk, then takingand standing the supernatant liquor for 2-3 days, spraying the surfaces of yellow peach strips with the supernatant liquor and performing fermentation; (5) sterilization and baking: sterilizing the fermented yellow peach strips at high temperature, and then putting the yellow peach strips into the oven for performing baking treatment; and (6) packaging: standing the dried yellow peach strips at acondition of 35-38 DEG C, cooling the dried yellow peach strips to room temperature and performing sealed packaging to obtain the dried yellow peach strips.

Description

technical field [0001] The invention belongs to the technical field of fruit deep processing, and in particular relates to a processing method of shrimp-flavored dried peaches. Background technique [0002] Dried peaches, also known as Xiaojing, dried peaches, and air peaches, are dried fruits made from fresh ripe peach fruits. The processing method is simple, which can better extend the shelf life of peaches, and the drying method can be larger Maintain the content and activity of nutrients in peaches to a certain extent. Yellow peaches are used as raw materials to process dried peaches. Yellow peaches are thin in skin and soft in texture, so they are not suitable for long-distance transportation and long-term storage. Although the low-temperature storage method can prolong the freshness period, the storage cost is expensive; traditional yellow peach processing uses Peach flesh is cut into slices or strips, and then processed by washing, blanching, etc. Under low-temperatu...

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: in the traditional yellow peach processing, the peach flesh is cut into slices or strips, and then cleaned, blanched and other processing treatments are carried out. The penetration effect of yellow peach is poor, and yellow peach pulp is prone to enzymatic browning and non-enzymatic browning during processing, and the appearance quality and taste of dried peaches are poor; dried peaches are generally processed with sulfur fumigation, which can inhibit the pulp Moderate enzymatic and non-enzymatic browning reactions can protect the color and kill bacteria, but the sulfite substances produced in sulfur fumigation are toxic to a certain extent and form residues in dried peaches, which pose potential risks to human health