CN102113546A - Quick-freezing processing method for strawberries - Google Patents
Quick-freezing processing method for strawberries Download PDFInfo
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- CN102113546A CN102113546A CN2009102642948A CN200910264294A CN102113546A CN 102113546 A CN102113546 A CN 102113546A CN 2009102642948 A CN2009102642948 A CN 2009102642948A CN 200910264294 A CN200910264294 A CN 200910264294A CN 102113546 A CN102113546 A CN 102113546A
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Abstract
The invention discloses a quick-freezing processing method for strawberries, and belongs to the processing technology of subsidiary agricultural products. The quick-freezing processing method comprises the following processes of: selecting raw materials, grading, removing bases of the strawberries, cleaning, adding sugar, freezing and refrigerating. The quick-freezing processing method has the advantages that: the quick-frozen strawberries offer a good mouthfeel; the fragrance and nutritional ingredients of the strawberries are kept; and the strawberries can be supplied to the market throughout the year.
Description
Technical field
The invention belongs to the agricultural byproducts processing technology, specifically is the processing method for quick-freezing of a kind of strawberry
Background technology
Strawberry cry again the red certain kind of berries, the foreign certain kind of berries, the certain kind of berries etc., be a kind of fruit of redness.Contain special strong fruit fragrance.Strawberry nutrition is worth high, and contain and enrich vitamin C, the effect of helpful digestion, meanwhile, strawberry can also be consolidated gums, fresh breath, moist throat.Contained carrotene is the important substance of synthetic vitamin A in the strawberry, has the nourishing the liver of making eye bright effect; The strawberry lovely luster, the fruit soft and succulency, aromatic flavour, sweet and sour palatability, nutritious, be subjected to liking of domestic and international consumer deeply.It belongs to high-grade fruit.But because its production is subject to seasonal restrictions, can not year-round provision market.
Summary of the invention
The invention provides the processing method for quick-freezing of a kind of strawberry, good through the strawberry mouthfeel of quick-frozen, kept fragrance and the nutritional labeling of strawberry, can realize the year-round provision market of strawberry.
The present invention realizes with following technical scheme: the processing method for quick-freezing of a kind of strawberry, and its concrete technological process is:
(1) raw material is selected: selecting scarlet gorgeous, the fine and tender taste of maturation, color and luster, no hollow, seed strawberry few, that give off a strong fragrance for use is raw material;
(2) classification: press fruit size and color and luster classification, be divided into 20 millimeters, 20～24 millimeters, 25～28 millimeters by size, level Four more than 28 millimeters; The fruit redness should account for more than 2/3 of face of fruit;
(3) remove the base of a fruit: remove base of fruit after the classification, note not damaging pulp when removing the base of a fruit;
(4) clean: go the strawberry behind the base of a fruit to remove foreign material such as silt, dirt 2～3 times with the flowing water rinsing;
(5) sugaring: the whole grain of the strawberry after cleaning up adds the syrup dipping, and the pack sealing; Syrup concentration is 30%～50%, and the amount ratio of strawberry fruit and syrup is 3: 1.
(6) freeze:, froze to-18 ℃ at 10-15 minute in the temperature quick freezing below-35 ℃.
(7) under-18～-20 ℃ of temperature, preserve.
With the quick-frozen strawberry of this method processing,, fragrance and the nutritional labeling of strawberry have been kept through scarlet gorgeous, the fine and tender taste of check color and luster.
The invention has the beneficial effects as follows: the strawberry mouthfeel through quick-frozen is good, has kept fragrance and the nutritional labeling of strawberry, can realize the year-round provision market of strawberry.
The specific embodiment
(1) raw material is selected the strawberry that scarlet gorgeous, the fine and tender taste of maturation, color and luster, no hollow, seed are few, give off a strong fragrance for use.Gather, should handle with care when transporting, should not expire very much during vanning, avoid sun direct projection.
(2) classification: press fruit size and color and luster classification, be divided into 20 millimeters, 20～24 millimeters, 25～28 millimeters by size, level Four more than 28 millimeters.The fruit redness should account for more than 2/3 of face of fruit.
(3) remove the base of a fruit: remove base of fruit after the classification, note not damaging pulp when removing the base of a fruit.One have gentle hands takes light rotation of fruit another have gentle hands to remove the base of a fruit.
(4) clean: go the strawberry behind the base of a fruit to remove silt, dirt etc. 2～3 times with the flowing water rinsing.
(5) sugaring: the whole grain of the strawberry after cleaning up adds the syrup dipping, and syrup concentration is 30%～50%, and really: sugar is than being 3: 1, with Polythene Bag pack sealing.
(6) freeze: in the temperature quick freezing below-35 ℃, the general requirement frozen to-18 ℃ about 10 minutes.Need the strawberry slice thickness of section to be about 4 millimeters, spread sugar, packing then, freeze under-34～-40 ℃ of temperature of making a gift to someone.
(7) under-18～-20 ℃ of temperature, preserve.
Claims (2)
1. the processing method for quick-freezing of a strawberry, its concrete technological process is:
(1) raw material is selected: selecting scarlet gorgeous, the fine and tender taste of maturation, color and luster, no hollow, seed strawberry few, that give off a strong fragrance for use is raw material;
(2) classification: press fruit size and color and luster classification, be divided into 20 millimeters, 20～24 millimeters, 25～28 millimeters by size, level Four more than 28 millimeters; The fruit redness should account for more than 2/3 of face of fruit;
(3) remove the base of a fruit: remove base of fruit after the classification, note not damaging pulp when removing the base of a fruit;
(4) clean: go the strawberry behind the base of a fruit to remove foreign material such as silt, dirt 2～3 times with the flowing water rinsing;
(5) sugaring: the whole grain of the strawberry after cleaning up adds the syrup dipping, and the pack sealing;
(6) freeze:, froze to-18 ℃ at 10-15 minute in the temperature quick freezing below-35 ℃.
(7) under-18～-20 ℃ of temperature, preserve.
2. the processing method for quick-freezing of a kind of strawberry according to claim 1, it is characterized in that: syrup concentration is 30%～50%, the amount ratio of strawberry fruit and syrup is 3: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102642948A CN102113546A (en) | 2009-12-30 | 2009-12-30 | Quick-freezing processing method for strawberries |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102642948A CN102113546A (en) | 2009-12-30 | 2009-12-30 | Quick-freezing processing method for strawberries |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102113546A true CN102113546A (en) | 2011-07-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102642948A Pending CN102113546A (en) | 2009-12-30 | 2009-12-30 | Quick-freezing processing method for strawberries |
Country Status (1)
| Country | Link |
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| CN (1) | CN102113546A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026214A (en) * | 2014-05-13 | 2014-09-10 | 福建立兴食品有限公司 | Preparing method of vacuum freeze-dried strawberry products |
| CN105685209A (en) * | 2014-11-28 | 2016-06-22 | 东港市锦江食品开发有限公司 | A deep processing method for strawberries |
-
2009
- 2009-12-30 CN CN2009102642948A patent/CN102113546A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026214A (en) * | 2014-05-13 | 2014-09-10 | 福建立兴食品有限公司 | Preparing method of vacuum freeze-dried strawberry products |
| CN105685209A (en) * | 2014-11-28 | 2016-06-22 | 东港市锦江食品开发有限公司 | A deep processing method for strawberries |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110706 |