CN101151977A - Technique for processing dried cherry and tomato by 4-step dehydrolyzing method - Google Patents
Technique for processing dried cherry and tomato by 4-step dehydrolyzing method Download PDFInfo
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- CN101151977A CN101151977A CNA2007101634358A CN200710163435A CN101151977A CN 101151977 A CN101151977 A CN 101151977A CN A2007101634358 A CNA2007101634358 A CN A2007101634358A CN 200710163435 A CN200710163435 A CN 200710163435A CN 101151977 A CN101151977 A CN 101151977A
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- tomato
- cherry
- sun
- dried cherry
- cherry tomato
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a processing technology for four-step dehydration sun-dried cherry tomato. The sun-dried cherry tomato processing is as following steps: solarization or infrared ray irradiation to initially dry the surface, scratching the surface by an edge tool to damage the tenacity of the surface, then drying to cure wounds, soaking in he hypertonic solution to creep out most water of the cherry tomato and drying under 55-65 DEG C. The hypertonic solution is 50 percent W/W thick sugar solution added with 1 percent citric acid. The sun-dried cherry tomato made by the processing technology for four-step dehydration sun-dried cherry tomato is vermeil and the meat is delicious like currant and has special favor of the tomato. The sun-dried cherry tomato can be packed as snacks, also can be further processed into materials of pastry, candy and redeye. The processing technology for four-step dehydration sun-dried cherry tomato is the fine processing technology of agricultural and sideline products, and suitable for promotion in the vast villages.
Description
Technical field
The present invention relates to a kind of agricultural byproducts processing technology, particularly relate to a kind of technique for processing dried cherry and tomato by 4-step dehydrolyzing method.
Background technology
Cherry and tomato is a kind of novel vegetable, and its outward appearance and color and tomato are similar, but has only the strawberry size, and factor sample novelty has certain market, and Hebei province's peasant planting increases gradually.But this thing is uneconomical as vegetables, can not show a candle to general fruit as the fruit taste, and overproduction must be overstock, and its base of a fruit goes rotten easily, preserves cost height and lose huge with general refrigeration or controlled atmosphere method; With generally drying or dry gains is dry hide shape thing, and color is pitch black, loses use value fully.
Summary of the invention
The present invention provides a kind of novel cherry and tomato process technology, and cherry and tomato is carried out deep processing, removes peasant's sorrow.
Technique for processing dried cherry and tomato by 4-step dehydrolyzing method of the present invention, wherein, undertaken by following step the processing of cherry and tomato:
1) Exposure to Sunlight or infrared radiation make the epidermis preliminarily dried;
2) scratch epidermis with sharp weapon, to destroy the epidermis toughness, row oven dry slightly subsequently is with healing of wound;
3) soaking with hypertonic solution, is that cherry and tomato moisture major part is oozed out;
4) low temperature drying gets final product.
Technique for processing dried cherry and tomato by 4-step dehydrolyzing method of the present invention, wherein, described hypertonic solution is the dense sucrose solution of 50%W/W that is added with 1% citric acid.
Technique for processing dried cherry and tomato by 4-step dehydrolyzing method of the present invention, wherein, the temperature of described low temperature drying is between 55 ℃-65 ℃, comprises 55 ℃ and 65 ℃.
Technique for processing dried cherry and tomato by 4-step dehydrolyzing method of the present invention, the dried cherry and tomato color of making is scarlet, meat such as raisins, tasty, and the tomato peculiar taste is arranged, can directly pack as pot foods, the raw material that also can be used as further processing cake, candy, catsup is a kind of agricultural byproducts deep process technology, is adapted at vast rural area and promotes.
The specific embodiment
For further setting forth technique for processing dried cherry and tomato by 4-step dehydrolyzing method of the present invention, do more detailed explanation below in conjunction with embodiment.
In technique for processing dried cherry and tomato by 4-step dehydrolyzing method of the present invention, adopted the dehydration of four steps:
The 1st step was Exposure to Sunlight or infrared radiation; Exposure to Sunlight is shone under being placed on the sun exactly, and infrared radiation is the method for similar Exposure to Sunlight, mainly is applicable to the area that the cloudy day is rainy, and the Exposure to Sunlight time is short more good more, when running into cloudy raining, can only replace Exposure to Sunlight in indoor infrared radiation.If the time that this step drags is too of a specified duration, be easy to cause going rotten of cherry and tomato.Suitable Exposure to Sunlight can also increase lycopene, helps health, and makes the appearance of cherry and tomato more good-looking.
The 2nd step was the epidermis that scratches cherry and tomato earlier, row oven dry slightly subsequently, and scuffing place no longer water outlet gets final product.
The 3rd step was to soak with hypertonic solution, and the purpose in this step is to allow cherry and tomato further dewater, and in dehydration, exchange citric acid and sucrose enter in the cherry and tomato simultaneously.For guaranteeing that this step carries out smoothly, hypertonic solution is by following part by weight configuration: 1% citric acid, and 50% sucrose, all the other are water.
The 4th step was shaped for dehydration, in 55 ℃-65 ℃ temperature range, cherry and tomato is smoked, to crust tack-free and flexible till.So far dried cherry and tomato completion of processing, it is for sale to pack warehouse-in.
Claims (3)
1. technique for processing dried cherry and tomato by 4-step dehydrolyzing method, it is characterized in that: the processing to cherry and tomato is undertaken by following step:
1) Exposure to Sunlight or infrared radiation make the epidermis preliminarily dried;
2) scratch epidermis with sharp weapon, to destroy the epidermis toughness, row oven dry slightly subsequently, with healing of wound:
3) soak with hypertonic solution, cherry and tomato moisture major part is oozed out;
4) low temperature drying gets final product.
2. according to the technique for processing dried cherry and tomato by 4-step dehydrolyzing method of claim 1, it is characterized in that: described hypertonic solution is the dense sucrose solution of 50%W/W that is added with 1% citric acid.
3. according to the technique for processing dried cherry and tomato by 4-step dehydrolyzing method of claim 2, it is characterized in that: the temperature of described low temperature drying is between 55 ℃-65 ℃, comprises 55 ℃ and 65 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101634358A CN101151977A (en) | 2007-10-25 | 2007-10-25 | Technique for processing dried cherry and tomato by 4-step dehydrolyzing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101634358A CN101151977A (en) | 2007-10-25 | 2007-10-25 | Technique for processing dried cherry and tomato by 4-step dehydrolyzing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101151977A true CN101151977A (en) | 2008-04-02 |
Family
ID=39254034
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101634358A Pending CN101151977A (en) | 2007-10-25 | 2007-10-25 | Technique for processing dried cherry and tomato by 4-step dehydrolyzing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101151977A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2253225A1 (en) * | 2008-02-19 | 2010-11-24 | Kagome Co., Ltd | Processed tomatoes, dry tomatoes and method of producing the same |
| CN104522631A (en) * | 2014-12-07 | 2015-04-22 | 彭聪 | A processing method for dried tomatoes with a natural flavor |
-
2007
- 2007-10-25 CN CNA2007101634358A patent/CN101151977A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2253225A1 (en) * | 2008-02-19 | 2010-11-24 | Kagome Co., Ltd | Processed tomatoes, dry tomatoes and method of producing the same |
| CN101951793A (en) * | 2008-02-19 | 2011-01-19 | 可果美株式会社 | Processed tomatoes, dry tomatoes and method of producing the same |
| EP2253225A4 (en) * | 2008-02-19 | 2011-09-14 | Kagome Kk | Processed tomatoes, dry tomatoes and method of producing the same |
| US8431173B2 (en) | 2008-02-19 | 2013-04-30 | Kagome Co., Ltd. | Processed tomatoes, dry tomatoes and method of producing the same |
| CN101951793B (en) * | 2008-02-19 | 2013-06-12 | 可果美株式会社 | Processed tomatoes, dry tomatoes and method of producing the same |
| CN104522631A (en) * | 2014-12-07 | 2015-04-22 | 彭聪 | A processing method for dried tomatoes with a natural flavor |
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Open date: 20080402 |