Manufacturing method of preserved fig
A production method and technology of figs, which are applied in the field of deep processing of fruits, can solve problems such as damage to health care functions, no improvement in nutritional content, and poor taste of preserved fruits, and achieve the effects of increasing elasticity and chewiness, extremely elastic taste, and significant lipid-lowering effect Effect
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Embodiment 1
[0025] (1) fruit selection: select figs with smooth surface, uniform size and no pests;
[0026] (2) Sterilization: After washing and draining the figs, soak them in hot water at 65°C for 20 minutes; the hot water is distilled water sterilized by high temperature and high pressure at 121°C for 30 minutes;
[0027] (3) Microwave: Drain the figs, punch a hole in each fig, the diameter of the hole is 0.5mm; 3.2kw microwave heating for 5s;
[0028] (4) Dipping: immerse the figs in a 30°C soaking solution for 12 hours;
[0029] (5) Fermentation: add fermentation bacteria and fig fruit juice to the system of step (4), seal and ferment at 30°C, and stop the fermentation when the pH of the fermentation system is 2-3;
[0030] (6) Drying: Wash and drain the fermented figs, and dry them with hot air at 50°C until the surface of the preserved figs is not sticky; then take them out, cool to room temperature and pack them in vacuum.
[0031] The preparation method of the dipping liquid i...
Embodiment 2
[0034] (1) fruit selection: select figs with smooth surface, uniform size and no pests;
[0035] (2) Sterilization: After washing and draining the figs, soak them in 85°C hot water for 30 minutes; the hot water is distilled water sterilized by high temperature and high pressure at 121°C for 30 minutes;
[0036] (3) Microwave: Drain the figs, punch 4 holes in each fig, the holes are evenly distributed on the surface of the figs, the diameter of the holes is 2mm; 6.5kw microwave heating for 30s;
[0037] (4) Dipping: immerse the figs in a 50°C dipping solution for 24 hours;
[0038] (5) Fermentation: add fermentation bacteria and fig fruit juice to the system of step (4), seal and ferment at 37°C, and stop the fermentation when the pH of the fermentation system is 2-3;
[0039] (6) Drying: Wash and drain the fermented figs, and dry them with hot air at 70°C until the surface of the preserved figs is not sticky; then take them out, cool to room temperature and pack them in vacuu...
Embodiment 3
[0043] (1) fruit selection: select figs with smooth surface, uniform size and no pests;
[0044] (2) Sterilization: After washing and draining the figs, soak them in 70°C hot water for 25 minutes; the hot water is distilled water sterilized by high temperature and high pressure at 121°C for 30 minutes;
[0045] (3) Microwave: Drain the figs, punch 2 holes in each fig, the holes are evenly distributed on the surface of the figs, the diameter of the holes is 1.5mm; 4kw microwave heating for 15s;
[0046] (4) Impregnation: immerse the figs in a 40°C impregnation solution for 18 hours;
[0047] (5) Fermentation: add fermentation bacteria and fig fruit juice to the system of step (4), seal and ferment at 33°C, and stop the fermentation when the pH of the fermentation system is 2-3;
[0048](6) Drying: Wash and drain the fermented figs, and dry them with hot air at 60°C until the surface of the preserved figs is not sticky; then take them out, cool to room temperature and pack them...
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