CN1076339A - The preparation method of crisp fruit-vegetable piece and fruit and vegetable tablet - Google Patents
The preparation method of crisp fruit-vegetable piece and fruit and vegetable tablet Download PDFInfo
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- CN1076339A CN1076339A CN93101913A CN93101913A CN1076339A CN 1076339 A CN1076339 A CN 1076339A CN 93101913 A CN93101913 A CN 93101913A CN 93101913 A CN93101913 A CN 93101913A CN 1076339 A CN1076339 A CN 1076339A
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of preparation method of crisp fruit-vegetable piece, and the crisp fruit-vegetable piece that makes with this method.Select common fruit and vegetable such as apple, pears, apricot, peach, pineapple, mango, pawpaw, carrot for use, through cleans, cut into slices, soak, drain, baking, shaping and the crisp fruit-vegetable piece of packing the former fruit original flavor that can be maintained.
Description
The invention provides a kind of preparation method of crisp fruit-vegetable piece, and the crisp fruit-vegetable piece that makes with this method.
US4542033 has introduced a kind of production method of fruit slice, comprises fruit slice, makes its inactivation or stop mould brown stain takes place, in the syrup of acidifying, heat, then cool off and drain, handle to prevent brown stain, after dehydration obtains the fruit slice finished product through sulphite.This method complexity, the processing cost height, and also the chankings of crossing with sugar and acid soak has lost original taste, gloss and color.US3962355 discloses a kind of method with fruits and vegetables processing pot foods, but the greatest drawback of this method is will be with fried, and the natural nutrition composition loss seriously and the problem of becoming sour occurs in the fruits and vegetables after fried.
The purpose of this invention is to provide a kind of preparation method of crisp fruit-vegetable piece and the fruit and vegetable tablet that makes thus.This method has overcome existing deficiency in the prior art, select common fruit and vegetable such as melon-fruit-like vegetable for use, through simply cleaning, cut into slices, soak, drain and can the be maintained all kinds of crisp fruit-vegetable pieces of former fruit original flavor and primary colors of baking, shaping, packing.
The fruit that method of the present invention is selected for use has apple, pears, apricot, peach, pineapple or mango etc., and said melon-fruit-like vegetable is meant pawpaw, carrot, radish etc.
Crisp fruit-vegetable piece preparation method of the present invention comprises above-mentioned fruit, vegetables are cleaned, drain the back section, thickness is 1-3mm, wherein said fruits and vegetables can be belt leathers, it also can be belt leather not, for fruit, it can be that band is examined or stoning, be that sodium hydrogensulfite or the saline solution of 0.5-1.5% soaked fruit and vegetable tablet 3-5 minute then with concentration, after fruit and vegetable tablet drained surperficial moisture content, under 40-70 ℃, toasted 1.5-2 hour, make that water content is 12.5-14.5% in the fruit and vegetable tablet, can adopt baking oven or Drying tunnel during oven dry, the fruit and vegetable tablet after the baking is put into and is rolled the net pressing on the wired belt conveyer, and the crisp fruit-vegetable piece that gets product is packed in its cooling back.
With the fruit and vegetable tablet that method of the present invention is processed into, cleaning does not have the brown of going mouldy, and sweet acid is crisp, former fruit original flavor, and dry place preserves and reaches more than half a year in the cool place.No any anticorrisive agent in this crisp fruit-vegetable piece, additive, processing technology is simple, and cost is low, and is nutritious, is suitable for old young pregnant woman and replenishes multivitamin, has the effect of Appetizing spleen-tonifying body-building, especially helps to strengthen children's appetite.
Claims (6)
1, a kind of preparation method of crisp fruit-vegetable piece, comprise fruit, vegetables are cleaned, be cut into the thin slice of 1-3mm after draining, with concentration is that sodium hydrogensulfite or the saline solution of 0.5-1.5% soaks, after fruit and vegetable tablet drained surperficial moisture content, under 40-70 ℃, toasted 1.5-2 hour, fruit and vegetable tablet is put on the wired belt conveyer, prick net and flatten, cooling back packing.
2, according to the preparation method of claim 1, wherein said fruit and vegetable tablet soak time is 3-5 minute.
3, according to the preparation method of claim 1, wherein water content is 12.5-14.5% in the fruit and vegetable tablet after the baking.
4, according to the preparation method of claim 1, wherein fruit is selected from apple, pears, apricot, peach, pineapple or mango, and wherein vegetables are selected from pawpaw, carrot.
5, according to the preparation method of claim 1, wherein after cleaning, fruits and vegetables are removed the peel stoning.
6, according to the prepared crisp fruit-vegetable piece of the preparation method of claim 1-5, wherein water content is 12.5-14.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93101913A CN1076339A (en) | 1993-03-05 | 1993-03-05 | The preparation method of crisp fruit-vegetable piece and fruit and vegetable tablet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93101913A CN1076339A (en) | 1993-03-05 | 1993-03-05 | The preparation method of crisp fruit-vegetable piece and fruit and vegetable tablet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1076339A true CN1076339A (en) | 1993-09-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93101913A Pending CN1076339A (en) | 1993-03-05 | 1993-03-05 | The preparation method of crisp fruit-vegetable piece and fruit and vegetable tablet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1076339A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085046C (en) * | 1999-08-13 | 2002-05-22 | 王栽义 | Process for preparing dried apple |
| CN1087912C (en) * | 1998-05-16 | 2002-07-24 | 昆明市金海莲水产食品厂 | Dried carrot product and its preparation method |
| CN101658277B (en) * | 2009-09-03 | 2012-05-23 | 珙县玉龙黄金梨专业合作社 | Preparation method of dried golden pear |
| RU2482703C1 (en) * | 2011-12-15 | 2013-05-27 | Федеральное Государственное бюджетное образовательное учреждение высшего профессионального образования "Воронежский государственный университет инженерных технологий" ("ВГУИТ") | Pear chips production method |
| CN103211177A (en) * | 2013-03-07 | 2013-07-24 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing a freeze-drying crisp fruit and vegetable piece |
| CN103719759A (en) * | 2013-12-20 | 2014-04-16 | 靳职雄 | Method for producing banana chips |
| CN106174211A (en) * | 2016-07-27 | 2016-12-07 | 左招霞 | The cooking method of pear |
| CN106213290A (en) * | 2016-07-27 | 2016-12-14 | 左招霞 | The cooking method of Fructus Musae |
| CN106262263A (en) * | 2016-07-27 | 2017-01-04 | 左招霞 | The preparation method of Fructus Ananadis comosi |
| CN108813569A (en) * | 2018-07-09 | 2018-11-16 | 黄山市徽珍食品有限公司 | The method of sulfur dioxide residual quantity is reduced in a kind of preparation of crisp mushroom chips |
| CN108967824A (en) * | 2018-07-24 | 2018-12-11 | 大连百味佳食品有限公司 | Puffed fruit-vegetable piece and preparation method thereof |
-
1993
- 1993-03-05 CN CN93101913A patent/CN1076339A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087912C (en) * | 1998-05-16 | 2002-07-24 | 昆明市金海莲水产食品厂 | Dried carrot product and its preparation method |
| CN1085046C (en) * | 1999-08-13 | 2002-05-22 | 王栽义 | Process for preparing dried apple |
| CN101658277B (en) * | 2009-09-03 | 2012-05-23 | 珙县玉龙黄金梨专业合作社 | Preparation method of dried golden pear |
| RU2482703C1 (en) * | 2011-12-15 | 2013-05-27 | Федеральное Государственное бюджетное образовательное учреждение высшего профессионального образования "Воронежский государственный университет инженерных технологий" ("ВГУИТ") | Pear chips production method |
| CN103211177A (en) * | 2013-03-07 | 2013-07-24 | 广西壮族自治区农业科学院农产品加工研究所 | Method for preparing a freeze-drying crisp fruit and vegetable piece |
| CN103719759A (en) * | 2013-12-20 | 2014-04-16 | 靳职雄 | Method for producing banana chips |
| CN106174211A (en) * | 2016-07-27 | 2016-12-07 | 左招霞 | The cooking method of pear |
| CN106213290A (en) * | 2016-07-27 | 2016-12-14 | 左招霞 | The cooking method of Fructus Musae |
| CN106262263A (en) * | 2016-07-27 | 2017-01-04 | 左招霞 | The preparation method of Fructus Ananadis comosi |
| CN108813569A (en) * | 2018-07-09 | 2018-11-16 | 黄山市徽珍食品有限公司 | The method of sulfur dioxide residual quantity is reduced in a kind of preparation of crisp mushroom chips |
| CN108967824A (en) * | 2018-07-24 | 2018-12-11 | 大连百味佳食品有限公司 | Puffed fruit-vegetable piece and preparation method thereof |
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |