CN105053929A - Cucumis melo processing method - Google Patents
Cucumis melo processing method Download PDFInfo
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- CN105053929A CN105053929A CN201510539841.4A CN201510539841A CN105053929A CN 105053929 A CN105053929 A CN 105053929A CN 201510539841 A CN201510539841 A CN 201510539841A CN 105053929 A CN105053929 A CN 105053929A
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Abstract
The present invention discloses a cucumis melo processing method which comprises the following steps: 1), selecting cucumis melo; 2), cutting the cucumis melo into strips, and keeping still at a pressure of 200-400 Mpa; 3), adding honey to the cucumis melo trips, pickling with ginger juice and cucumis melo seed oil, steaming and irradiating with infrared and ultraviolet; 4), drying with circulating hot air at 46 DEG C for half an hour, cooling to room temperature, spraying with mist, drying at 46 DEG C for 1 hour, cooling to room temperature, spraying with mist, and drying at 50-60 DEG C for 4-6 hours; and 5), pumping in ozone and nitrogen containing gas to conduct sterilization. The cucumis melo is processed by high pressure, and does not change color after being dried. The added honey and cucumis melo seed oil are used as a protective film, which enables the cucumis melo to maintain a good shape and the same color and luster after being heated and dried, and at the same time reduces the loss of nutrients. The cucumis melo is cool in nature, and by adding the ginger juice to neutralize the cool nature of the cucumis melo, the cucumis melo is suitable for more people to consume. The cucumis melo processing time is short, and no preservatives and pigments are added.
Description
Technical field
The present invention relates to fruit process technical field.More particularly, the present invention relates to a kind of processing method of "Hami" melon.
Background technology
"Hami" melon formal name used at school (HamicantaIoupe), belonging to cucurbitaceous plant, is a mutation of muskmelon.Ancient title muskmelon, sweet melon, netted melon.The laudatory title that "Hami" melon has " king in melon ", sugar content about 15%.Its meat is crisp sweet, unique flavor, and have band creamy taste, have band lemonene, it is sweet as a peach, and people attacked by strange perfume (or spice), enjoys great prestige both at home and abroad.Netted melon belongs to a kind of "Hami" melon, and melon and fruit is real in spheroidal, and fresh green fruit rattan is arranged at top; Pericarp is emerald green, with grey or yellow cord, exactly likes netted, therefore named netted melon; Pulp yellow green or salmon pink, mouthfeel is like bergamot pear, and crisp sweet and tasty mouth, gives out light pleasant mixing fragrance, have silk silk milk fragrance and fruital taste.Netted melon belongs to a kind of "Hami" melon.Netted melon and "Hami" melon are all nutritious, and melon meat is containing nutritional labelings such as protein, dietary fiber, carrotene, pectin, carbohydrate, vitamin A, Cobastab, vitamin C, phosphorus, sodium, potassium.Wherein multivitamin content is higher than watermelon 4 times, higher than apple 6 times, has significant facilitation to human body hematopoietic function, can as the good dietotherapy fruit of Anemic patients.Netted melon is cold in nature, taste is sweet, have promote the production of body fluid to quench thirst, effect of calming the nerves etc. except dysphoria with smothery sensation, anti-summer heat, solidifying gas, often eat and also help human liver and intestinal tract.The storage life of melon is subject to the impact of kind condition, and generally in 2 ~ 3 months, fresh melon will be putrid and deteriorated.In order to meet the market demand to netted melon "Hami" melon goods after melon season, feed pot foods by being processed into melon, its product is very by welcoming with interior international market.Netted melon "Hami" melon plants a season at annual products in the Northwest such as the Xinjiang of China, Gansu Province, and can cultivate at spring and autumn in torrid areas, southern subtropical zone, but commodity rate is generally between 70-80%, the market price is unstable, and therefore, development processing industry in postpartum is unique channel.Though traditionally dehydration processing netted melon "Hami" melon general through blanching, protect look, sclerosis, cooling, take 60-80 DEG C of temperature again, the dry complicated technology method of first high temperature, middle temperature, again high temperature, the nutrition of dehydration netted melon "Hami" melon is easy to run off, the variation of color, shape is large, mouthfeel is poor; And present stage main Freeze Drying Technique, the cryodesiccated time is general all more than 15 hours, processes length consuming time, holding temperature less than-30 DEG C, thus energy consumption is comparatively large, and processing cost is higher.
Summary of the invention
An object of the present invention is to solve at least the problems referred to above, and a kind of processing method of "Hami" melon is provided, "Hami" melon after the present invention adopts HIGH PRESSURE TREATMENT can dehydrate the loss greatly reducing carrotene in "Hami" melon under temperature is higher, making to dehydrate Hami sugar-preserved gourd can not variable color, interpolation honey and Hami melon seeds oil are as diaphragm, make that "Hami" melon form trait after heat drying is good and color and luster is constant, reduce the loss of nutritional labeling simultaneously, "Hami" melon itself is cool in nature, so in increase ginger juice and the cool property of "Hami" melon, be applicable to more crowds to eat, process time shortens the cost reducing processing, and do not add any anticorrisive agent and pigment, edible safety is healthy.
Technical scheme provided by the invention is:
The processing method of "Hami" melon of the present invention, described method comprises the following steps:
1), select without putrid and deteriorated "Hami" melon;
2), with clear water by "Hami" melon wash clean, the crust that the 1-1.5mm that shoots off is thick, described "Hami" melon is half-and-half cut, removes seed, will the "Hami" melon wash clean of seed have been removed with water, be cut into 1-2cm wider, 5-10cm is long, and thickness is Hami sugar-preserved gourd of 0.1-0.3cm, is dried by Hami sugar-preserved gourd, be 200-400Mpa at pressure, under temperature is the condition of 20 DEG C, leave standstill 5 minutes;
3), by Hami sugar-preserved gourd put in ceramic cylinder and add honey, ginger juice and Hami melon seeds oil, salting period is 2 hours, sugar-preserved gourd taking-up in Hami is placed on a layer frame and sets on the net, first use steamed 10-15 minute, then use infrared ray and Ultraviolet radiation 10-15 minute;
4), the stainless steel frame setting Hami sugar-preserved gourd is advanced and dehydrates room, employing circulating air is dry, the first step controls 46 DEG C of dryings 0.5 hour, be cooled to room temperature, with spraying machine at "Hami" melon surface sprinkling fog, the temperature of described fog is 20 DEG C, keeping dehydrating room humidity is 70-80%, time is 10 minutes, second step controls 46 DEG C, after dry 1 hour, be cooled to room temperature, with spraying machine at "Hami" melon surface sprinkling fog, the temperature of described fog is 20 DEG C, keeping dehydrating room humidity is 50-60%, time is 10 minutes, 3rd step control 50-60 DEG C, dry 4-6 hour, "Hami" melon drying is complete,
5), by dried Hami sugar-preserved gourd be cooled to room temperature, pass into containing ozone, the gas of nitrogen keeps 20-30 minute, then packs or bottling, sealing.
Preferably, step 2) in also comprise "Hami" melon and adopt infrared radiation to dry, then pass into ozone and keep 5 minutes.
Preferably, step 3) in the weight ratio of Hami sugar-preserved gourd, honey, ginger juice and Hami melon seeds oil be 100: 2-5: 5-10: 0.5-1, temperature is 15-20 DEG C, wherein, the process that "Hami" melon is pickled is that "Hami" melon and ginger juice mix according to the above ratio, under the vacuum of 0.08Mpa, pickle and within 20 minutes, turn over 1 cylinder, after pickling 1 hour, the honey and Hami melon seeds oil that add aforementioned proportion mix, pickle and within 20 minutes, turn over 1 cylinder, after pickling 1 hour, Hami sugar-preserved gourd has been pickled.
Preferably, step 3) in the weight ratio of Hami sugar-preserved gourd, honey, ginger juice and Hami melon seeds oil be 100: 3: 8: 0.5, temperature is 15 DEG C.
Preferably, step 3) in the thickness put of "Hami" melon be 3-5cm.
Preferably, step 3) described in vapor (steam) temperature be 100 DEG C, described infrared ray and ultraviolet temperature are 100-120 DEG C.
Preferably, step 4) described in fog for use 95% deionized water, the fresh squeezing ginger juice of 4% and the vitamin C mixing vaporization of 1%.
Preferably, step 5) described in gas in the content of ozone be 40-50%, the content of nitrogen is 50-60%.
The present invention at least comprises following beneficial effect:
(1) Hami sugar-preserved gourd of suitable size is cut into, make "Hami" melon not easily broken in processing procedure below, also easily dehydrate, adopt HIGH PRESSURE TREATMENT Hami sugar-preserved gourd, carrotene in "Hami" melon can be reduced lose in heating process, "Hami" melon being allowed when not adding any color stabilizer, after heat drying, keeping original color and luster nondiscolouring.
(2) "Hami" melon is cool in nature, and eat the meeting impairment of the spleen, the people being simultaneously also not suitable for taste bad eats more, and the present invention is by adding in ginger juice and the cool property of "Hami" melon, and applicable many crowds eat.
(3) honey and Hami melon seeds oil is added; layer protecting film is formed on Hami sugar-preserved gourd surface; Hami melon seeds oil has very strong oxidation resistance; Hami sugar-preserved gourd can be allowed in the process of thermal dehydration drying to keep excellent in shape and color and luster is constant; reduce the loss of nutritional labeling simultaneously, preserve the original nutritional labeling of "Hami" melon.
(4) before "Hami" melon dehydrates, infrared ray and ultra-high-temperature sterilization is used, with the sterilization of ozone normal temperature after "Hami" melon dehydrates, the sterilization of such combination can not affect the mouthfeel of Hami sugar-preserved gourd, can also double sterilization, reduce growing of bacterium widely simultaneously, make the period of storage of Hami sugar-preserved gourd than original longer storage duration 1-2 times.
(5) adopt in the process dehydrated, spray fog and "Hami" melon can be made to be unlikely to rapid draing and to cause mouthfeel stiff, formerly dehydrate under spraying fog technique dry more again, the "Hami" melon bar mouthfeel soft or hard of processing is applicable to.
(6) "Hami" melon processing method of the present invention, substantially reduces process time, in process, does not add any anticorrisive agent and pigment, safety and Health.
Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.
Detailed description of the invention
In conjunction with embodiment below, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
Embodiment 1
The processing method of "Hami" melon of the present invention, described method comprises the following steps:
1), select without putrid and deteriorated "Hami" melon;
2), with clear water by "Hami" melon wash clean, the crust that the 1mm that shoots off is thick, described "Hami" melon is half-and-half cut, remove seed, the "Hami" melon wash clean of seed will have been removed with water, be cut into 1cm wider, 5cm is long, thickness is Hami sugar-preserved gourd of 0.1cm, Hami sugar-preserved gourd is dried, be 200Mpa at pressure, temperature is under the condition of 20 DEG C, leave standstill 5 minutes, be cut into Hami sugar-preserved gourd of suitable size, make "Hami" melon not easily broken in processing procedure below, also easily dehydrate, adopt HIGH PRESSURE TREATMENT Hami sugar-preserved gourd, carrotene in "Hami" melon can be reduced lose in heating process, "Hami" melon can be allowed when not adding any color stabilizer, original color and luster is kept after heat drying, nondiscolouring,
3), Hami sugar-preserved gourd is put in ceramic cylinder and adds honey, ginger juice and Hami melon seeds oil, salting period is 2 hours, sugar-preserved gourd taking-up in Hami is placed on a layer frame set on the net, first use steamed 10 minutes, use infrared ray and Ultraviolet radiation 10 minutes again, "Hami" melon is cool in nature, eat the meeting impairment of the spleen more, the people being simultaneously also not suitable for taste bad eats, the present invention is by adding in ginger juice and the cool property of "Hami" melon, be applicable to many crowds to eat, add honey and Hami melon seeds oil, layer protecting film is formed on Hami sugar-preserved gourd surface, Hami melon seeds oil has very strong oxidation resistance, Hami sugar-preserved gourd can be allowed in the process of thermal dehydration drying to keep excellent in shape and color and luster is constant, reduce the loss of nutritional labeling simultaneously, preserve the original nutritional labeling of "Hami" melon, first by steamed with within 10 minutes, dehydrate front sterilization with infrared ray and Ultraviolet radiation again, Hami sugar-preserved gourd is made to reduce bacteria breed widely in the process dehydrated,
4), the stainless steel frame setting Hami sugar-preserved gourd is advanced and dehydrates room, employing circulating air is dry, the first step controls 46 DEG C of dryings 0.5 hour, be cooled to room temperature, with spraying machine at "Hami" melon surface sprinkling fog, the temperature of described fog is 20 DEG C, keeping dehydrating room humidity is 70%, time is 10 minutes, second step controls 46 DEG C, after dry 1 hour, be cooled to room temperature, with spraying machine at "Hami" melon surface sprinkling fog, the temperature of described fog is 20 DEG C, keeping dehydrating room humidity is 50%, time is 10 minutes, 3rd step controls 60 DEG C, dry 4 hours, "Hami" melon drying is complete, adopt in the process dehydrated, spraying fog can make "Hami" melon be unlikely to rapid draing and cause mouthfeel stiff, formerly dehydrate under spraying fog technique dry more again, the "Hami" melon bar mouthfeel soft or hard of processing is applicable to,
5), dried Hami sugar-preserved gourd is cooled to room temperature, pass into containing ozone, the gas of nitrogen keeps 20 minutes, pack or bottling again, sealing, after dry, Hami sugar-preserved gourd ozone sterilization reduces growing of bacterium widely, has made the period of storage of Hami sugar-preserved gourd than original longer storage duration 1-2 times, simultaneously ozone sterilization safe without toxic side effect.
Embodiment 2
The processing method of "Hami" melon of the present invention, described method comprises the following steps:
1), select without putrid and deteriorated "Hami" melon;
2), with clear water by "Hami" melon wash clean, the crust that the 1.5mm that shoots off is thick, described "Hami" melon is half-and-half cut, remove seed, the "Hami" melon wash clean of seed will have been removed with water, be cut into 2cm wider, 10cm is long, thickness is Hami sugar-preserved gourd of 0.3cm, "Hami" melon adopts infrared radiation to dry, pass into ozone again and keep 5 minutes, play bactericidal action, be 400Mpa at pressure, temperature is under the condition of 20 DEG C, leave standstill 5 minutes, be cut into Hami sugar-preserved gourd of suitable size, make "Hami" melon not easily broken in processing procedure below, also easily dehydrate, adopt HIGH PRESSURE TREATMENT Hami sugar-preserved gourd, carrotene in "Hami" melon can be reduced lose in heating process, "Hami" melon can be allowed when not adding any color stabilizer, original color and luster is kept after heat drying, nondiscolouring,
3), Hami sugar-preserved gourd is put in ceramic cylinder and adds honey, ginger juice and Hami melon seeds oil, Hami sugar-preserved gourd, honey, the weight ratio of ginger juice and Hami melon seeds oil is 100: 2: 5: 0.5, temperature is 15 DEG C, wherein, the process that "Hami" melon is pickled is that "Hami" melon and ginger juice mix according to the above ratio, under the vacuum of 0.08Mpa, pickle and within 20 minutes, turn over 1 cylinder, after pickling 1 hour, the honey and Hami melon seeds oil that add aforementioned proportion mix, pickle and within 20 minutes, turn over 1 cylinder, after pickling 1 hour, Hami sugar-preserved gourd has been pickled, this method for salting is more reasonable, sugar-preserved gourd taking-up in Hami is placed on a layer frame set on the net, the thickness that "Hami" melon is put is 3-5cm, this thickness is unlikely to "Hami" melon and puts and blocked uply not easily to dehydrate, also be unlikely to "Hami" melon and put the efficiency that thin reduction dehydrates, first be 100 DEG C by vapor (steam) temperature to steam 15 minutes, be 100 DEG C by infrared ray and ultraviolet temperature again to irradiate 15 minutes, "Hami" melon is cool in nature, eat the meeting impairment of the spleen more, the people being simultaneously also not suitable for taste bad eats, the present invention is by adding in ginger juice and the cool property of "Hami" melon, be applicable to many crowds to eat, add honey and Hami melon seeds oil, layer protecting film is formed on Hami sugar-preserved gourd surface, Hami melon seeds oil has very strong oxidation resistance, Hami sugar-preserved gourd can be allowed in the process of thermal dehydration drying to keep excellent in shape and color and luster is constant, reduce the loss of nutritional labeling simultaneously, preserve the original nutritional labeling of "Hami" melon, first by steamed with dehydrate front sterilization with infrared ray and Ultraviolet radiation again, Hami sugar-preserved gourd is made to reduce bacteria breed widely in the process dehydrated,
4), the stainless steel frame setting Hami sugar-preserved gourd is advanced and dehydrates room, employing circulating air is dry, the first step controls 46 DEG C of dryings 0.5 hour, be cooled to room temperature, with spraying machine at "Hami" melon surface sprinkling fog, the temperature of described fog is 20 DEG C, described fog is for use 95% deionized water, the fresh squeezing ginger juice of 4% and the vitamin C mixing of 1% are vaporized, the effect that fog plays disinfection has oxidation resistance simultaneously, keeping dehydrating room humidity is 70%, time is 10 minutes, second step controls 46 DEG C, after dry 1 hour, be cooled to room temperature, with spraying machine at "Hami" melon surface sprinkling fog, the temperature of described fog is 20 DEG C, keeping dehydrating room humidity is 50%, time is 10 minutes, 3rd step controls 50 DEG C, dry 6 hours, "Hami" melon drying is complete, adopt in the process dehydrated, spraying fog can make "Hami" melon be unlikely to rapid draing and cause mouthfeel stiff, formerly dehydrate under spraying fog technique dry more again, the "Hami" melon bar mouthfeel soft or hard of processing is applicable to,
5), dried Hami sugar-preserved gourd is cooled to room temperature, pass into containing ozone, the gas of nitrogen keeps 30 minutes, in described gas, the content of ozone is 40%, and the content of nitrogen is 60%, then packs or bottling, sealing, after dry, Hami sugar-preserved gourd ozone sterilization reduces growing of bacterium widely, has made the period of storage of Hami sugar-preserved gourd than original longer storage duration 1-2 times, simultaneously ozone sterilization safe without toxic side effect.
Embodiment 3
The processing method of "Hami" melon of the present invention, described method comprises the following steps:
1), select without putrid and deteriorated "Hami" melon;
2), with clear water by "Hami" melon wash clean, the crust that the 1.2mm that shoots off is thick, described "Hami" melon is half-and-half cut, remove seed, the "Hami" melon wash clean of seed will have been removed with water, be cut into 1.5cm wider, 7cm is long, thickness is Hami sugar-preserved gourd of 0.2cm, "Hami" melon adopts infrared radiation to dry, pass into ozone again and keep 5 minutes, play bactericidal action, be 300Mpa at pressure, temperature is under the condition of 20 DEG C, leave standstill 5 minutes, be cut into Hami sugar-preserved gourd of suitable size, make "Hami" melon not easily broken in processing procedure below, also easily dehydrate, adopt HIGH PRESSURE TREATMENT Hami sugar-preserved gourd, carrotene in "Hami" melon can be reduced lose in heating process, "Hami" melon can be allowed when not adding any color stabilizer, original color and luster is kept after heat drying, nondiscolouring,
3), Hami sugar-preserved gourd is put in ceramic cylinder and adds honey, ginger juice and Hami melon seeds oil, Hami sugar-preserved gourd, honey, the weight ratio of ginger juice and Hami melon seeds oil is 100: 5: 10: 1, temperature is 20 DEG C, wherein, the process that "Hami" melon is pickled is that "Hami" melon and ginger juice mix according to the above ratio, under the vacuum of 0.08Mpa, pickle and within 20 minutes, turn over 1 cylinder, after pickling 1 hour, the honey and Hami melon seeds oil that add aforementioned proportion mix, pickle and within 20 minutes, turn over 1 cylinder, after pickling 1 hour, Hami sugar-preserved gourd has been pickled, this method for salting is more reasonable, sugar-preserved gourd taking-up in Hami is placed on a layer frame set on the net, the thickness that "Hami" melon is put is 3-5cm, this thickness is unlikely to "Hami" melon and puts and blocked uply not easily to dehydrate, also be unlikely to "Hami" melon and put the efficiency that thin reduction dehydrates, first be 100 DEG C by vapor (steam) temperature to steam 12 minutes, be 120 DEG C by infrared ray and ultraviolet temperature again to irradiate 12 minutes, "Hami" melon is cool in nature, eat the meeting impairment of the spleen more, the people being simultaneously also not suitable for taste bad eats, the present invention is by adding in ginger juice and the cool property of "Hami" melon, be applicable to many crowds to eat, add honey and Hami melon seeds oil, layer protecting film is formed on Hami sugar-preserved gourd surface, Hami melon seeds oil has very strong oxidation resistance, Hami sugar-preserved gourd can be allowed in the process of thermal dehydration drying to keep excellent in shape and color and luster is constant, reduce the loss of nutritional labeling simultaneously, preserve the original nutritional labeling of "Hami" melon, first by steamed with dehydrate front sterilization with infrared ray and Ultraviolet radiation again, Hami sugar-preserved gourd is made to reduce bacteria breed widely in the process dehydrated,
4), the stainless steel frame setting Hami sugar-preserved gourd is advanced and dehydrates room, employing circulating air is dry, the first step controls 46 DEG C of dryings 0.5 hour, be cooled to room temperature, with spraying machine at "Hami" melon surface sprinkling fog, the temperature of described fog is 20 DEG C, described fog is for use 95% deionized water, the fresh squeezing ginger juice of 4% and the vitamin C mixing of 1% are vaporized, the effect that fog plays disinfection has oxidation resistance simultaneously, keeping dehydrating room humidity is 80%, time is 10 minutes, second step controls 46 DEG C, after dry 1 hour, be cooled to room temperature, with spraying machine at "Hami" melon surface sprinkling fog, the temperature of described fog is 20 DEG C, keeping dehydrating room humidity is 60%, time is 10 minutes, 3rd step controls 55 DEG C, dry 5 hours, "Hami" melon drying is complete, adopt in the process dehydrated, spraying fog can make "Hami" melon be unlikely to rapid draing and cause mouthfeel stiff, formerly dehydrate under spraying fog technique dry more again, the "Hami" melon bar mouthfeel soft or hard of processing is applicable to,
5), dried Hami sugar-preserved gourd is cooled to room temperature, pass into containing ozone, the gas of nitrogen keeps 25 minutes, in described gas, the content of ozone is 50%, and the content of nitrogen is 50%, then packs or bottling, sealing, after dry, Hami sugar-preserved gourd ozone sterilization reduces growing of bacterium widely, has made the period of storage of Hami sugar-preserved gourd than original longer storage duration 1-2 times, simultaneously ozone sterilization safe without toxic side effect.
Embodiment 4
The processing method of "Hami" melon of the present invention, described method comprises the following steps:
1), select without putrid and deteriorated "Hami" melon;
2), with clear water by "Hami" melon wash clean, the crust that the 1.3mm that shoots off is thick, described "Hami" melon is half-and-half cut, remove seed, the "Hami" melon wash clean of seed will have been removed with water, be cut into 1.8cm wider, 7cm is long, thickness is Hami sugar-preserved gourd of 0.15cm, "Hami" melon adopts infrared radiation to dry, pass into ozone again and keep 5 minutes, play bactericidal action, be 350Mpa at pressure, temperature is under the condition of 20 DEG C, leave standstill 5 minutes, be cut into Hami sugar-preserved gourd of suitable size, make "Hami" melon not easily broken in processing procedure below, also easily dehydrate, adopt HIGH PRESSURE TREATMENT Hami sugar-preserved gourd, carrotene in "Hami" melon can be reduced lose in heating process, "Hami" melon can be allowed when not adding any color stabilizer, original color and luster is kept after heat drying, nondiscolouring,
3), Hami sugar-preserved gourd is put in ceramic cylinder and adds honey, ginger juice and Hami melon seeds oil, Hami sugar-preserved gourd, honey, the weight ratio of ginger juice and Hami melon seeds oil is 100: 3: 8: 0.5, temperature is 18 DEG C, wherein, the process that "Hami" melon is pickled is that "Hami" melon and ginger juice mix according to the above ratio, under the vacuum of 0.08Mpa, pickle and within 20 minutes, turn over 1 cylinder, after pickling 1 hour, the honey and Hami melon seeds oil that add aforementioned proportion mix, pickle and within 20 minutes, turn over 1 cylinder, after pickling 1 hour, Hami sugar-preserved gourd has been pickled, this method for salting is more reasonable, sugar-preserved gourd taking-up in Hami is placed on a layer frame set on the net, the thickness that "Hami" melon is put is 3-5cm, this thickness is unlikely to "Hami" melon and puts and blocked uply not easily to dehydrate, also be unlikely to "Hami" melon and put the efficiency that thin reduction dehydrates, first be 100 DEG C by vapor (steam) temperature to steam 14 minutes, be 115 DEG C by infrared ray and ultraviolet temperature again to irradiate 11 minutes, "Hami" melon is cool in nature, eat the meeting impairment of the spleen more, the people being simultaneously also not suitable for taste bad eats, the present invention is by adding in ginger juice and the cool property of "Hami" melon, be applicable to many crowds to eat, add honey and Hami melon seeds oil, layer protecting film is formed on Hami sugar-preserved gourd surface, Hami melon seeds oil has very strong oxidation resistance, Hami sugar-preserved gourd can be allowed in the process of thermal dehydration drying to keep excellent in shape and color and luster is constant, reduce the loss of nutritional labeling simultaneously, preserve the original nutritional labeling of "Hami" melon, first by steamed with dehydrate front sterilization with infrared ray and Ultraviolet radiation again, Hami sugar-preserved gourd is made to reduce bacteria breed widely in the process dehydrated,
4), the stainless steel frame setting Hami sugar-preserved gourd is advanced and dehydrates room, employing circulating air is dry, the first step controls 46 DEG C of dryings 0.5 hour, be cooled to room temperature, with spraying machine at "Hami" melon surface sprinkling fog, the temperature of described fog is 20 DEG C, described fog is for use 95% deionized water, the fresh squeezing ginger juice of 4% and the vitamin C mixing of 1% are vaporized, the effect that fog plays disinfection has oxidation resistance simultaneously, keeping dehydrating room humidity is 77%, time is 10 minutes, second step controls 46 DEG C, after dry 1 hour, be cooled to room temperature, with spraying machine at "Hami" melon surface sprinkling fog, the temperature of described fog is 20 DEG C, keeping dehydrating room humidity is 52%, time is 10 minutes, 3rd step controls 54 DEG C, dry 5.5 hours, "Hami" melon drying is complete, adopt in the process dehydrated, spraying fog can make "Hami" melon be unlikely to rapid draing and cause mouthfeel stiff, formerly dehydrate under spraying fog technique dry more again, the "Hami" melon bar mouthfeel soft or hard of processing is applicable to,
5), dried Hami sugar-preserved gourd is cooled to room temperature, pass into containing ozone, the gas of nitrogen keeps 28 minutes, in described gas, the content of ozone is 48%, and the content of nitrogen is 52%, then packs or bottling, sealing, after dry, Hami sugar-preserved gourd ozone sterilization reduces growing of bacterium widely, has made the period of storage of Hami sugar-preserved gourd than original longer storage duration 1-2 times, simultaneously ozone sterilization safe without toxic side effect.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, it can be applied to various applicable the field of the invention completely, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment described.
Claims (8)
1. a processing method for "Hami" melon, is characterized in that, described method comprises the following steps:
1), select without putrid and deteriorated "Hami" melon;
2), with clear water by "Hami" melon wash clean, the crust that the 1-1.5mm that shoots off is thick, described "Hami" melon is half-and-half cut, removes seed, will the "Hami" melon wash clean of seed have been removed with water, be cut into 1-2cm wider, 5-10cm is long, and thickness is Hami sugar-preserved gourd of 0.1-0.3cm, is dried by Hami sugar-preserved gourd, be 200-400Mpa at pressure, under temperature is the condition of 20 DEG C, leave standstill 5 minutes;
3), by Hami sugar-preserved gourd put in ceramic cylinder and add honey, ginger juice and Hami melon seeds oil, salting period is 2 hours, sugar-preserved gourd taking-up in Hami is placed on a layer frame and sets on the net, first use steamed 10-15 minute, then use infrared ray and Ultraviolet radiation 10-15 minute;
4), the stainless steel frame setting Hami sugar-preserved gourd is advanced and dehydrates room, employing circulating air is dry, the first step controls 46 DEG C of dryings 0.5 hour, be cooled to room temperature, with spraying machine at "Hami" melon surface sprinkling fog, the temperature of described fog is 20 DEG C, keeping dehydrating room humidity is 70-80%, time is 10 minutes, second step controls 46 DEG C, after dry 1 hour, be cooled to room temperature, with spraying machine at "Hami" melon surface sprinkling fog, the temperature of described fog is 20 DEG C, keeping dehydrating room humidity is 50-60%, time is 10 minutes, 3rd step control 50-60 DEG C, dry 4-6 hour, "Hami" melon drying is complete,
5), by dried Hami sugar-preserved gourd be cooled to room temperature, pass into containing ozone, the gas of nitrogen keeps 20-30 minute, then packs or bottling, sealing.
2. the processing method of "Hami" melon according to claim 1, is characterized in that, step 2) in also comprise "Hami" melon and adopt infrared radiation to dry, then pass into ozone and keep 5 minutes.
3. the processing method of "Hami" melon according to claim 1, it is characterized in that, step 3) in the weight ratio of Hami sugar-preserved gourd, honey, ginger juice and Hami melon seeds oil be 100: 2-5: 5-10: 0.5-1, temperature is 15-20 DEG C, wherein, the process that "Hami" melon is pickled is that "Hami" melon and ginger juice mix according to the above ratio, under the vacuum of 0.08Mpa, pickle and within 20 minutes, turn over 1 cylinder, after pickling 1 hour, the honey and Hami melon seeds oil that add aforementioned proportion mix, and pickle and within 20 minutes, turn over 1 cylinder, after pickling 1 hour, Hami sugar-preserved gourd has been pickled.
4. the processing method of "Hami" melon according to claim 4, is characterized in that, step 3) in the weight ratio of Hami sugar-preserved gourd, honey, ginger juice and Hami melon seeds oil be 100: 3: 8: 0.5, temperature is 15 DEG C.
5. the processing method of the "Hami" melon according to claim 1 or 4, is characterized in that, step 3) in the thickness put of "Hami" melon be 3-5cm.
6. the processing method of "Hami" melon according to claim 1, is characterized in that, step 3) described in vapor (steam) temperature be 100 DEG C, described infrared ray and ultraviolet temperature are 100-120 DEG C.
7. the processing method of "Hami" melon according to claim 1, is characterized in that, step 4) described in fog for use 95% deionized water, the fresh squeezing ginger juice of 4% and 1% vitamin C mixing vaporization.
8. the processing method of "Hami" melon according to claim 1, is characterized in that, step 5) described in gas in the content of ozone be 40-50%, the content of nitrogen is 50-60%.
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