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Baking preservation method for half-dried leechee and longan

A preservation method and dried lychee technology, applied in food preservation, heating preservation of fruits/vegetables, preservation of fruits/vegetables through dehydration, etc., can solve the problems of loss of original fruit flavor, low water content, insects, mold, etc., and achieve instant Effect of high value, increased water content, crisp taste

Inactive Publication Date: 2002-12-18
POMOLOGY RES INST GUANGDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The moisture content of traditional dried lychee and dried longan is less than 25%, and they are stored in a natural state without sterilization and sealing. They are easily affected by external environmental conditions and cause insects and mold
Even if there are no insects or mold, traditional dried lychee and dried longan basically lose the flavor of the original fruit due to the low water content, and the ready-to-eat taste is poor and sales are limited.

Method used

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Examples

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Embodiment Construction

[0009] The present invention will be described in further detail below in conjunction with embodiment

[0010] Choose 10 kg of ripe, fresh, pest-free lychee or fresh longan fruit, wash, drain, and fumigate in a closed SO2 atmosphere for 5-10 minutes, use steam at 105-120°C for 5-20 minutes, and bake at 50-80°C until The water content is 25-70%, vacuum-packed with a vacuum cooking film bag, sterilized at 100-110°C for 10-30 minutes, cooled to normal temperature, and is the finished product.

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PUM

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Abstract

The preparation and storage method of half-dried leeche and longan includes the following steps: selecting ripe fresh sound leeche and longan fruit, cleaning, draining, fumigation with SO2, scalding to make deactivation of enzyme, drying to make water content be 25-70%, vacuum steaming film bag or other container, vacuum sealing and packaging and sealing storage. Said ivnention can basically retain flavour of original fruit, and its mouth feed is clean-flavoured.

Description

Technical field [0001] The invention relates to a method, in particular to a method for baking and preserving semi-dried dried litchi and dried longan. Background technique [0002] The moisture content of traditional dried lychee and dried longan is less than 25%, and they are stored in a natural state without sterilization and sealing, and are easily affected by external environmental conditions to cause insects and mold. Even if there are no insects or mold, the traditional dried lychees and dried longan basically lose the flavor of the original fruit due to the low water content, and the ready-to-eat taste is poor and the sales volume is limited. Contents of the invention [0003] The purpose of the present invention is to provide a semi-dried dried litchi and dried longan baking preservation method that can make dried litchi and dried longan have high water content, have a strong original fruit flavor, and are free from insects and mold. [0004] The object of the pr...

Claims

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Application Information

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IPC IPC(8): A23B7/005A23B7/02A23B7/022
Inventor 蔡长河袁沛元张爱玉肖维强李万颖
Owner POMOLOGY RES INST GUANGDONG ACADEMY OF AGRI SCI
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