CN105557983A - Preparation process of frozen instant waxberries - Google Patents
Preparation process of frozen instant waxberries Download PDFInfo
- Publication number
- CN105557983A CN105557983A CN201410620470.8A CN201410620470A CN105557983A CN 105557983 A CN105557983 A CN 105557983A CN 201410620470 A CN201410620470 A CN 201410620470A CN 105557983 A CN105557983 A CN 105557983A
- Authority
- CN
- China
- Prior art keywords
- preparation process
- freezing
- red bayberry
- waxberries
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation process of frozen instant waxberries. The preparation process comprises the following steps: selecting raw materials, grading, cleaning, draining, dipping with fresh-keeping liquid, performing frozen storage for the first time, dipping in seasoning liquid, ice-glazing, packaging, and performing frozen storage for the second time until selling. Compared with a preparation method of frozen instant food, the preparation process has the characteristics of being simple, low in equipment requirement, less in investment, flexible and the like, and is convenient to implement at a production place of waxberries; by the preparation process, the supply period of the waxberries is prolonged, and the variety of frozen fruits is increased; the preparation process is welcomed by customers; by the preparation process, a new technical approach is provided for solving a problem, existing for a long time, that waxberry farmers have difficulties in selling the waxberries.
Description
Technical field
The invention belongs to food processing field, be specifically related to the manufacture craft of a kind of freezing fast food red bayberry.
Background technology
Red bayberry fruity is sour-sweet moderate, both direct-edible, can be processed into again that red bayberry is dry, sauce, preserved fruit etc., also can make wine, and has functions such as quenching the thirst, promote the production of body fluid, be aid digestion.In current fast food red bayberry manufacture craft, complex manufacturing technology, input cost is high, and production cost is high.
Summary of the invention
In order to overcome the above-mentioned technical problem that prior art field exists, the object of the invention is to, provide the manufacture craft of a kind of freezing fast food red bayberry, make manufacture craft simple to operation, equipment investment expense is low, reduces production cost, extends the pot-life of red bayberry.
The manufacture craft of freezing fast food red bayberry provided by the invention, comprises the following steps:
(1) select materials, require that the same day is ripe, organize solid, complete appearance, vivid, the normal fresh fruit of smell;
(2) classification, selects by the quality of fruit and size;
(3) clean, clean with purified rinse water, drain;
(4) soak, cross claim, by cleaning, drain after fruit in batches by sugar, vitamin C by weight percentage 25-35: 0.2-0.5 surplus be water formulated guarantee the quality in solution, flood 4-6 minute flood rise, drain, cross claim and proper alignment coil in;
(5) refrigerate, first time freezing storage done by freezer dish being put into less than-20 DEG C, freezing red bayberry after first time freezing storage, in batches quick by sugar and citric acid by weight percentage 35-45: 1-2 surplus be flood in the seasoning soln of the formulated liquid temperature of water below 5 DEG C, namely dispatch from the factory after fruit surface slightly glazing namely flooded, packaging and sell or again send into less than-17 DEG C, the freezing storage of second time is done, until sell in the freezer of relative humidity more than 90%;
(6) pack, require to carry out under cryogenic, prevent freezing red bayberry from thawing;
(7) sale of dispatching from the factory is checked.
The manufacture craft of freezing fast food red bayberry provided by the invention, the problems such as its beneficial effect is, solves complex manufacturing technology, and input cost is high, and production cost is high.Make manufacture craft simple to operation, equipment investment expense is low, reduces production cost, the basis that ensure that red bayberry quality extends the pot-life of red bayberry.
Detailed description of the invention
Below in conjunction with an embodiment, the manufacture craft of freezing fast food red bayberry provided by the invention is described in detail.
Embodiment
The manufacture craft of the freezing fast food red bayberry of the present embodiment, comprises the following steps:
(1) select materials, require that the same day is ripe, organize solid, complete appearance, vivid, the normal fresh fruit of smell;
(2) classification, selects by the quality of fruit and size;
(3) clean, clean with purified rinse water, drain;
(4) soak, cross claim, by cleaning, drain after fruit in batches by sugar, vitamin C by weight percentage 28: 0.3 surpluses be water formulated guarantee the quality in solution, flood 5 minutes flood rise, drain, cross claim and proper alignment coil in;
(5) refrigerate, first time freezing storage done by freezer dish being put into-23 DEG C, freezing red bayberry after first time freezing storage, in batches quick by sugar and citric acid by weight percentage 38: 1.5 surpluses be that the formulated liquid temperature of water is flooded in the seasoning soln of 4 DEG C, namely dispatch from the factory after fruit surface slightly glazing namely flooded, packaging and sell or again send into less than-17 DEG C, the freezing storage of second time is done, until sell in the freezer of relative humidity more than 90%;
(6) pack, require to carry out under cryogenic, prevent freezing red bayberry from thawing;
(7) sale of dispatching from the factory is checked.
The manufacture craft of freezing fast food red bayberry, the red bayberry product produced, ensure that on the basis that red bayberry is fresh, extends the quality guarantee period of red bayberry, facilitates sale and the long-distance transport of red bayberry, and the suitability for industrialized production for red bayberry provides conveniently.
Claims (1)
1. a manufacture craft for freezing fast food red bayberry, is characterized in that: said method comprising the steps of:
(1) select materials, require that the same day is ripe, organize solid, complete appearance, vivid, the normal fresh fruit of smell;
(2) classification, selects by the quality of fruit and size;
(3) clean, clean with purified rinse water, drain;
(4) soak, cross claim, by cleaning, drain after fruit in batches by sugar, vitamin C by weight percentage 25-35: 0.2-0.5 surplus be water formulated guarantee the quality in solution, flood 4-6 minute flood rise, drain, cross claim and proper alignment coil in;
(5) refrigerate, first time freezing storage done by freezer dish being put into less than-20 DEG C, freezing red bayberry after first time freezing storage, in batches quick by sugar and citric acid by weight percentage 35-45: 1-2 surplus be flood in the seasoning soln of the formulated liquid temperature of water below 5 DEG C, namely dispatch from the factory after fruit surface slightly glazing namely flooded, packaging and sell or again send into less than-17 DEG C, the freezing storage of second time is done, until sell in the freezer of relative humidity more than 90%;
(6) pack, require to carry out under cryogenic, prevent freezing red bayberry from thawing;
(7) sale of dispatching from the factory is checked.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410620470.8A CN105557983A (en) | 2014-11-07 | 2014-11-07 | Preparation process of frozen instant waxberries |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410620470.8A CN105557983A (en) | 2014-11-07 | 2014-11-07 | Preparation process of frozen instant waxberries |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105557983A true CN105557983A (en) | 2016-05-11 |
Family
ID=55869104
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410620470.8A Pending CN105557983A (en) | 2014-11-07 | 2014-11-07 | Preparation process of frozen instant waxberries |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105557983A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819350A (en) * | 2017-01-24 | 2017-06-13 | 陈珂 | Fresh fruit ice cream and preparation method thereof |
| CN107518272A (en) * | 2017-09-27 | 2017-12-29 | 巢湖美维食品有限公司 | A kind of modification method of quick-freezing boiled dumplings |
-
2014
- 2014-11-07 CN CN201410620470.8A patent/CN105557983A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819350A (en) * | 2017-01-24 | 2017-06-13 | 陈珂 | Fresh fruit ice cream and preparation method thereof |
| CN107518272A (en) * | 2017-09-27 | 2017-12-29 | 巢湖美维食品有限公司 | A kind of modification method of quick-freezing boiled dumplings |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101669605B (en) | Process for freezing and frying fruit slices in vacuum | |
| CN102742636B (en) | Automatic freshness retaining method for red bayberries | |
| CN102246932A (en) | Yellow peach can and preparation method thereof | |
| CN102578218A (en) | Production technology of tight-skin mandarin all-fruit can | |
| CN104187515A (en) | Preparation method of sour, sweet and spicy hot pickled apple vegetables | |
| CN103858996A (en) | Method for reducing water loss of deep-refrigerated quick-frozen portunidae | |
| CN103931758A (en) | Quick-frozen grape grain processing technology | |
| CN102771828B (en) | Fish maw with pickled pepper and preparation method thereof | |
| CN104322649A (en) | Method for refreshing pomfrets by using ice containing composite biological refreshing agent | |
| CN105192051A (en) | Low-temperature mulberry drying treatment process | |
| CN103652681A (en) | Production method of boiled green soybean | |
| CN105230771A (en) | Snap-freezing process method for vegetables rich in flavonoid | |
| CN102871178A (en) | Malus micromalus makino compound juice and production method thereof | |
| CN105557983A (en) | Preparation process of frozen instant waxberries | |
| CN103734265A (en) | Preservation method of broccolis in logistics transportation process | |
| CN103918857A (en) | Production method for red date preserves | |
| CN103689492A (en) | Pickled vegetable production method | |
| CN102687836A (en) | Processing technology of fried cakes of lotus roots | |
| CN102362612A (en) | Technology for producing frozen yellow peach | |
| CN104543859A (en) | Quick-frozen fried sweet potato processing technology | |
| CN1317962C (en) | Method for preparing iced instant bayberry | |
| CN102986860A (en) | Preservation method for fresh red bayberries | |
| CN106689345A (en) | Processing technology of quick-frozen grape berries | |
| CN105433098A (en) | Making method of vegetable salad | |
| CN105454411A (en) | Fruit and vegetable preservation solution |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160511 |
|
| WD01 | Invention patent application deemed withdrawn after publication |