CN106376877A - Processing method of instant pawpaw - Google Patents
Processing method of instant pawpaw Download PDFInfo
- Publication number
- CN106376877A CN106376877A CN201610792786.4A CN201610792786A CN106376877A CN 106376877 A CN106376877 A CN 106376877A CN 201610792786 A CN201610792786 A CN 201610792786A CN 106376877 A CN106376877 A CN 106376877A
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- Prior art keywords
- pawpaw
- bar
- strips
- drying
- bottle
- Prior art date
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- 235000009467 Carica papaya Nutrition 0.000 title claims abstract description 153
- 235000006264 Asimina triloba Nutrition 0.000 title claims abstract description 148
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 244000189799 Asimina triloba Species 0.000 title claims abstract 50
- 238000001035 drying Methods 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 10
- 206010033546 Pallor Diseases 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 210000002615 epidermis Anatomy 0.000 claims description 20
- 238000005554 pickling Methods 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 8
- 238000009423 ventilation Methods 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 4
- 240000001980 Cucurbita pepo Species 0.000 claims description 4
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 238000007664 blowing Methods 0.000 claims description 4
- 239000002775 capsule Substances 0.000 claims description 4
- 239000000919 ceramic Substances 0.000 claims description 4
- 230000001351 cycling effect Effects 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 239000011521 glass Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000020097 white wine Nutrition 0.000 claims description 4
- 239000002023 wood Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims 1
- 240000008574 Capsicum frutescens Species 0.000 claims 1
- 239000001390 capsicum minimum Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000005520 cutting process Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract 1
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 238000007599 discharging Methods 0.000 abstract 1
- 238000007654 immersion Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 240000006432 Carica papaya Species 0.000 description 106
- 235000013399 edible fruits Nutrition 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000007799 cork Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- 206010036590 Premature baby Diseases 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- AMSCMASJCYVAIF-QCVMBYIASA-N carpaine Chemical compound O([C@H]1CC[C@@H](CCCCCCCC(=O)O2)N[C@H]1C)C(=O)CCCCCCC[C@H]1N[C@@H](C)[C@@H]2CC1 AMSCMASJCYVAIF-QCVMBYIASA-N 0.000 description 1
- HXFUVYFNBRBBPM-UHFFFAOYSA-N carpaine Natural products CC1(CCCCCCCC(=O)O1)C2CCCN2 HXFUVYFNBRBBPM-UHFFFAOYSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
-
- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- General Preparation And Processing Of Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method of instant pawpaw. The method comprises the following steps: 1, selecting pawpaw; 2, discharging pulp in the pawpaw, and cleaning the pawpaw; 3, preprocessing the pawpaw; 4, cutting the preprocessed pawpaw to form strips, and airing the strips; 5, carrying out dehydration drying; 5, blanching the dried pawpaw strips; 6, immediately immersing the blanched pawpaw strips in -15 - -10 DEG C cold water for 3-4 min, and continuously supplying fresh cold water in the immersion process in order to keep the temperature of the cold water; 7, airing the immersed pawpaw strips; 8, putting the aired pawpaw strips in a refrigerating box, and allowing the pawpaw strips to stand at -18 - -10 DEG C for 10-20 min; 9, drying the refrigerated pawpaw strips; 10, preparing a preserving material; 11, preserving the pawpaw strips; and 12, carrying out bottle and tank pouring. The instant pawpaw produced in the invention keeps the original nutrient components and the heavy fragrance of pawpaw, can be stored for a long time, enriches the processing variety of pawpaw foods, has prolonged preservation period, can be immediately eaten after bag (bottle) opening, has natural flavor, contains no additives, meets consumers' pawpaw product eating needs, and is convenient to preserve and eat.
Description
Technical field
The invention belongs to a kind of technical field of food production processing method, the instant processing of more particularly to a kind of pawpaw
Method.
Background technology
Papaya (Carica papaya L.) also known as pawpaw, newborn melon, papaw, for the torrid zone, subtropical evergreen cork matter
Large-scale herbaceos perennial, evergreen cork matter dungarunga.Papaya pericarp smooth and beautiful appearance, pulp abundant careful, give off a strong fragrance,
Juice is rich many, sweet good to eat, nutritious, has " hundred benefits fruit ", " emperor of fruit ", the refined title of " ten thousand longevity melons ", is that the south of the Five Ridges four is big
One of name fruit.Pawpaw is rich in 17 kinds with upper amino acid and calcium, iron etc., also contains papain, carpaine etc..Half medium
The pawpaw of the size vitamin C for being grown up needed for all day enough.Pawpaw have the title of " papaw " in China, as the term suggests, eat more
Can promote longevity.The fruit of kind wooden pawl not only can make water fruits and vegetables, also multiple medical values.The breast of prematurity papaya
Juice, extractable carposid, is a kind of superior raw material manufacturing cosmetics, has functions that beauty treatment is brightened.Using traditional processing
Pawpaw processing can be pickled and becomes good to eat instant vegetable by technique, and pawpaw in the market is crisp, papaw pieces are exactly to be former with pawpaw
The processed food of material, its technique needs pawpaw cutting post-drying, and then modulation taste is through salted, when technique is relative complex
Long.
Content of the invention
For the problem being previously mentioned, the present invention provides a kind of pawpaw instant processing method, and step includes：
1) select pawpaw
Choose 100～150 portions of pawpaws by weight, selected pawpaw epidermis is smooth, be in green and with yellowish point,
Thick of meat is big, and maturity is 7～8 one-tenth；
2) blowing cleaning
Puncture pawpaw epidermis, release pawpaw and starch in vain, then use clean water pawpaw epidermis；
3) pre-process pawpaw
31) remove pawpaw epidermis；
32) cut pawpaw, remove seed, pawl silk meat and swollen capsule；
4) pawpaw is cut into the strip of a width of 1～1.5cm, is placed in airing under sunlight, until pawpaw bar moisture content is down to 30
～50%；
5) the pawpaw bar after airing is placed in cycling hot blower fan and carries out dewatered drying, until pawpaw bar moisture content is down to 10
～15%, drying temperature is 60～100 DEG C, and the time is 3～4h；
5) blanching
3～5min is soaked in hot water pawpaw bar after drying being put into 80～90 DEG C；
6) the pawpaw bar after blanching is immediately placed in -15 DEG C～-10 DEG C of cold water and carries out soaking 3～4min, during
Constantly fill into new cold water, keep the temperature of cold water；
7) dry
Pawpaw bar after cold water soak is laid on the indoor screen cloth of ventilation, the moisture on seasoned wood sugar-preserved gourd surface；
8) the pawpaw bar after drying is put in refrigerating box, refrigerated storage temperature be -18～-10 DEG C, standing time be 10～
20min；
9) dry
Pawpaw bar after refrigeration is put in drip pan, is then placed on shelf, temperature control is 30～35 DEG C, the time is 10
～15min；
10) prepare cure
Take 10～15 parts of heads of garlic, 3～5 parts of light soy sauces, 0.3～0.5 part of white wine, 3～5 parts of chili slices by weight
Or pimiento section mix and blend is configured to cure；
11) pickle
111) 30～40 parts of pawpaw bars after drying step 9 put into the bottom pickling Bottle ＆ Can；
112) 5～8 parts of cures that step 10 configures are layered on the pawpaw bar described in step 111；
113) 40～50 parts of pawpaw bars after drying step 9 are layered on the cure described in step 112；
114) 3～5 parts of cures that step 10 configures are layered on pawpaw bar described in step 113；
115) the remaining pawpaw bar after drying step 9 is layered on the cure described in step 114；
116) the remaining cure that step 10 configures is layered on the pawpaw bar described in step 115；
117) sealed pickling；
12) tank switching of falling bottle
Fell Bottle ＆ Can within every 1～2 day once, through i.e. edible or list marketing in 7～10 days.
Preferred version is：Break pawpaw epidermis releasing pawpaw with bamboo point or stainless pin spine to starch in vain.
Preferred version is：The Bottle ＆ Can pickled is exclusively used in curing food glass bottle and jar or the dedicated ceramic watt fired using wide mouth
Tank.
Preferred version is：Described Bottle ＆ Can of pickling is placed under the sun be exposed to the sun 3～4h or high-temperature sterilization before use, must not speckle with
Greasy dirt.
Preferred version is：Described ventilation interior dries up pawpaw bar using fan gentle breeze.
The instant papaya dish that the present invention is made can keep the original nutrient content of pawpaw and strong fragrance, and product is resistance to
Storage, enriches the processing variety of pawpaw food, extends pawpaw storage life, and it is instant to open bag (bottle), natural flavour mountaineous, no any adds
Plus agent, meet the needs that consumer eats to pawpaw product throughout the year, preserve instant.
Specific embodiment
The present invention is described in further detail below, with make those skilled in the art with reference to specification word being capable of evidence
To implement.
It should be appreciated that used herein such as " have ", "comprising" and " inclusion " term do not allot one or many
The presence of individual other element or a combination thereof or interpolation.
Embodiment 1
Present embodiments provide a kind of instant processing method of pawpaw, step includes：
1) select pawpaw
Choose 100 portions of pawpaws by weight, selected pawpaw epidermis is smooth, in green and with yellowish point, meat thickness
Individual big, maturity is 7 one-tenth；
2) blowing cleaning
Break the white slurry of pawpaw epidermis releasing pawpaw with bamboo point or stainless pin spine and puncture pawpaw epidermis, release pawpaw and starch in vain,
Then use clean water pawpaw epidermis；
3) pre-process pawpaw
31) remove pawpaw epidermis；
32) cut pawpaw, remove seed, pawl silk meat and swollen capsule；
4) pawpaw is cut into the strip of a width of 1cm, is placed in airing under sunlight, until pawpaw bar moisture content is down to 30%；
5) the pawpaw bar after airing is placed in cycling hot blower fan and carries out dewatered drying, until pawpaw bar moisture content is down to
10%, drying temperature is 60 DEG C, and the time is 3h；
5) blanching
3min is soaked in hot water pawpaw bar after drying being put into 80 DEG C；
6) the pawpaw bar after blanching is immediately placed in -1 DEG C of cold water carry out soak 3min, during constantly fill into new
Cold water, keeps the temperature of cold water；
7) dry
Pawpaw bar after cold water soak is laid on the indoor screen cloth of ventilation, the moisture on seasoned wood sugar-preserved gourd surface, described
Ventilation interior dries up pawpaw bar using fan gentle breeze；
8) the pawpaw bar after drying is put in refrigerating box, and refrigerated storage temperature is -18 DEG C, and standing time is 10min；
9) dry
Pawpaw bar after refrigeration is put in drip pan, is then placed on shelf, temperature control is 30 DEG C, the time is 10min；
10) prepare cure
Take 10 parts of heads of garlic, 3 parts of light soy sauces, 0.3 part of white wine, 3 parts of chili slices or the mixing of pimiento section by weight
Stirring is configured to cure；
11) pickle
111) 30 parts of pawpaw bars after drying step 9 put into the bottom pickling Bottle ＆ Can, and described Bottle ＆ Can of pickling is using wide
Mouth is exclusively used in curing food glass bottle and jar or the dedicated ceramic crock fired, described pickle Bottle ＆ Can and be placed in before use be exposed to the sun under the sun
3h or high-temperature sterilization, must not speckle with greasy dirt；
112) 5 parts of cures that step 10 configures are layered on the pawpaw bar described in step 111；
113) 40 parts of pawpaw bars after drying step 9 are layered on the cure described in step 112；
114) 3 parts of cures that step 10 configures are layered on pawpaw bar described in step 113；
115) the remaining pawpaw bar after drying step 9 is layered on the cure described in step 114；
116) the remaining cure that step 10 configures is layered on the pawpaw bar described in step 115；
117) sealed pickling；
12) tank switching of falling bottle
Fell Bottle ＆ Can within every 1 day once, through i.e. edible or list marketing in 7 days.
Embodiment 2
Present embodiments provide a kind of instant processing method of pawpaw, step includes：
1) select pawpaw
Choose 150 portions of pawpaws by weight, selected pawpaw epidermis is smooth, in green and with yellowish point, meat thickness
Individual big, maturity is 8 one-tenth；
2) blowing cleaning
Break the white slurry of pawpaw epidermis releasing pawpaw with bamboo point or stainless pin spine and puncture pawpaw epidermis, release pawpaw and starch in vain,
Then use clean water pawpaw epidermis；
3) pre-process pawpaw
31) remove pawpaw epidermis；
32) cut pawpaw, remove seed, pawl silk meat and swollen capsule；
4) pawpaw is cut into the strip of a width of 1.5cm, is placed in airing under sunlight, until pawpaw bar moisture content is down to 50%；
5) the pawpaw bar after airing is placed in cycling hot blower fan and carries out dewatered drying, until pawpaw bar moisture content is down to
15%, drying temperature is 100 DEG C, and the time is 4h；
5) blanching
5min is soaked in hot water pawpaw bar after drying being put into 90 DEG C；
6) the pawpaw bar after blanching is immediately placed in -10 DEG C of cold water and carries out soaking 3～4min, during constantly fill into
New cold water, keeps the temperature of cold water；
7) dry
Pawpaw bar after cold water soak is laid on the indoor screen cloth of ventilation, the moisture on seasoned wood sugar-preserved gourd surface, described
Ventilation interior dries up pawpaw bar using fan gentle breeze；
8) the pawpaw bar after drying is put in refrigerating box, and refrigerated storage temperature is -10 DEG C, and standing time is 20min；
9) dry
Pawpaw bar after refrigeration is put in drip pan, is then placed on shelf, temperature control is 35 DEG C, the time is 15min；
10) prepare cure
Take 15 parts of heads of garlic, 5 parts of light soy sauces, 0.5 part of white wine, 5 parts of chili slices or the mixing of pimiento section by weight
Stirring is configured to cure；
11) pickle
111) 40 parts of pawpaw bars after drying step 9 put into the bottom pickling Bottle ＆ Can, and described Bottle ＆ Can of pickling is using wide
Mouth is exclusively used in curing food glass bottle and jar or the dedicated ceramic crock fired, described pickle Bottle ＆ Can and be placed in before use be exposed to the sun under the sun
4h or high-temperature sterilization, must not speckle with greasy dirt；
112) 8 parts of cures that step 10 configures are layered on the pawpaw bar described in step 111；
113) 50 parts of pawpaw bars after drying step 9 are layered on the cure described in step 112；
114) 5 parts of cures that step 10 configures are layered on pawpaw bar described in step 113；
115) the remaining pawpaw bar after drying step 9 is layered on the cure described in step 114；
116) the remaining cure that step 10 configures is layered on the pawpaw bar described in step 115；
117) sealed pickling；
12) tank switching of falling bottle
Fell Bottle ＆ Can within every 2 days once, through i.e. edible or list marketing in 10 days.
Although embodiment of the present invention is disclosed as above, it is not restricted to listed in specification and embodiment
With, it can be applied to various suitable the field of the invention completely, for those skilled in the art, can be easily
Realize other modification, therefore under the universal being limited without departing substantially from claim and equivalency range, the present invention does not limit
In specific details.
Claims (5)
1. the instant processing method of pawpaw is it is characterised in that step includes：
1) select pawpaw
Choose 100～150 portions of pawpaws by weight, selected pawpaw epidermis is smooth, in green and with yellowish point, meat thickness
Individual big, maturity is 7～8 one-tenth；
2) blowing cleaning
Puncture pawpaw epidermis, release pawpaw and starch in vain, then use clean water pawpaw epidermis；
3) pre-process pawpaw
31) remove pawpaw epidermis；
32) cut pawpaw, remove seed, pawl silk meat and swollen capsule；
4) pawpaw is cut into the strip of a width of 1～1.5cm, is placed in airing under sunlight, until pawpaw bar moisture content be down to 30～
50%；
5) the pawpaw bar after airing is placed in cycling hot blower fan and carries out dewatered drying, until pawpaw bar moisture content be down to 10～
15%, drying temperature is 60～100 DEG C, and the time is 3～4h；
5) blanching
3～5min is soaked in hot water pawpaw bar after drying being put into 80～90 DEG C；
6) the pawpaw bar after blanching is immediately placed in -15 DEG C～-10 DEG C of cold water and carries out soaking 3～4min, during constantly
Fill into new cold water, keep the temperature of cold water；
7) dry
Pawpaw bar after cold water soak is laid on the indoor screen cloth of ventilation, the moisture on seasoned wood sugar-preserved gourd surface；
8) the pawpaw bar after drying is put in refrigerating box, and refrigerated storage temperature is -18～-10 DEG C, and standing time is 10～20min；
9) dry
By refrigeration after pawpaw bar put in drip pan, be then placed on shelf, temperature control be 30～35 DEG C, the time be 10～
15min；
10) prepare cure
Take 10～15 parts of heads of garlic, 3～5 parts of light soy sauces, 0.3～0.5 part of white wine, 3～5 parts of chili slices or red by weight
Capsicum section mix and blend is configured to cure；
11) pickle
111) 30～40 parts of pawpaw bars after drying step 9 put into the bottom pickling Bottle ＆ Can；
112) 5～8 parts of cures that step 10 configures are layered on the pawpaw bar described in step 111；
113) 40～50 parts of pawpaw bars after drying step 9 are layered on the cure described in step 112；
114) 3～5 parts of cures that step 10 configures are layered on pawpaw bar described in step 113；
115) the remaining pawpaw bar after drying step 9 is layered on the cure described in step 114；
116) the remaining cure that step 10 configures is layered on the pawpaw bar described in step 115；
117) sealed pickling；
12) tank switching of falling bottle
Fell Bottle ＆ Can within every 1～2 day once, through i.e. edible or list marketing in 7～10 days.
2. the instant processing method of pawpaw according to claim 1 is it is characterised in that broken with bamboo point or stainless pin spine
Pawpaw epidermis is released pawpaw and is starched in vain.
3. the instant processing method of pawpaw according to claim 2 is it is characterised in that the Bottle ＆ Can pickled uses wide mouth special
In curing food glass bottle and jar or the dedicated ceramic crock fired.
4. the instant processing method of pawpaw according to claim 3 is it is characterised in that described Bottle ＆ Can of pickling is put before use
It is exposed to the sun under the sun 3～4h or high-temperature sterilization, greasy dirt must not be speckled with.
5. the instant processing method of pawpaw according to claim 1 is it is characterised in that described ventilation is indoor micro- using fan
Wind dry pawpaw bar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| CN101199311A (en) * | 2006-12-14 | 2008-06-18 | 天津工业大学 | Pawpaw candied fruit and preparation method thereof |
| CN102090592A (en) * | 2011-01-26 | 2011-06-15 | 周志坚 | Papaw pieces and production method thereof |
| CN102106442A (en) * | 2011-02-14 | 2011-06-29 | 雷菊花 | Functional nutritional snack-vegetable and fruit jelly and production method thereof |
| CN102210370A (en) * | 2011-07-14 | 2011-10-12 | 广东省生宝种养有限公司 | Low-sugar pawpaw preserved fruit and preparation method thereof |
| CN104286335A (en) * | 2013-07-18 | 2015-01-21 | 雷炳忠 | Processing method of preserved Sichuan papaya |
| CN105231366A (en) * | 2015-10-21 | 2016-01-13 | 冯芬 | Sauced pawpaw sticks and preparing method thereof |
| CN105795406A (en) * | 2016-03-24 | 2016-07-27 | 西北农林科技大学 | Instant papaya pickles and production method thereof |
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| CN101199311A (en) * | 2006-12-14 | 2008-06-18 | 天津工业大学 | Pawpaw candied fruit and preparation method thereof |
| CN102090592A (en) * | 2011-01-26 | 2011-06-15 | 周志坚 | Papaw pieces and production method thereof |
| CN102106442A (en) * | 2011-02-14 | 2011-06-29 | 雷菊花 | Functional nutritional snack-vegetable and fruit jelly and production method thereof |
| CN102210370A (en) * | 2011-07-14 | 2011-10-12 | 广东省生宝种养有限公司 | Low-sugar pawpaw preserved fruit and preparation method thereof |
| CN104286335A (en) * | 2013-07-18 | 2015-01-21 | 雷炳忠 | Processing method of preserved Sichuan papaya |
| CN105231366A (en) * | 2015-10-21 | 2016-01-13 | 冯芬 | Sauced pawpaw sticks and preparing method thereof |
| CN105795406A (en) * | 2016-03-24 | 2016-07-27 | 西北农林科技大学 | Instant papaya pickles and production method thereof |
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