CN111674749A - Preparation and storage method of dried green plum fruits - Google Patents
Preparation and storage method of dried green plum fruits Download PDFInfo
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- CN111674749A CN111674749A CN202010592053.2A CN202010592053A CN111674749A CN 111674749 A CN111674749 A CN 111674749A CN 202010592053 A CN202010592053 A CN 202010592053A CN 111674749 A CN111674749 A CN 111674749A
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- 238000003860 storage Methods 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 21
- 235000013399 edible fruits Nutrition 0.000 title claims description 98
- 238000002360 preparation method Methods 0.000 title abstract description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 52
- 239000000463 material Substances 0.000 claims abstract description 27
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 23
- 238000009826 distribution Methods 0.000 claims abstract description 13
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 10
- 239000001301 oxygen Substances 0.000 claims abstract description 10
- 241000238631 Hexapoda Species 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 238000005192 partition Methods 0.000 claims abstract description 5
- 230000000149 penetrating effect Effects 0.000 claims abstract description 5
- 235000021018 plums Nutrition 0.000 claims description 47
- 238000001035 drying Methods 0.000 claims description 26
- 238000002791 soaking Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000011282 treatment Methods 0.000 claims description 13
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 12
- 239000002253 acid Substances 0.000 claims description 12
- 239000007789 gas Substances 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 10
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 claims description 8
- 230000005611 electricity Effects 0.000 claims description 8
- 230000003647 oxidation Effects 0.000 claims description 8
- 238000007254 oxidation reaction Methods 0.000 claims description 8
- 230000000391 smoking effect Effects 0.000 claims description 8
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 8
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 5
- 230000009286 beneficial effect Effects 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 4
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000013500 data storage Methods 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 4
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 235000011477 liquorice Nutrition 0.000 claims description 4
- 229910052751 metal Inorganic materials 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims description 4
- 239000000575 pesticide Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 4
- 235000010265 sodium sulphite Nutrition 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 229910052717 sulfur Inorganic materials 0.000 claims description 4
- 239000011593 sulfur Substances 0.000 claims description 4
- 238000005259 measurement Methods 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 2
- 229910001873 dinitrogen Inorganic materials 0.000 abstract description 6
- 230000003064 anti-oxidating effect Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 230000003628 erosive effect Effects 0.000 abstract description 3
- 241000202807 Glycyrrhiza Species 0.000 description 3
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 3
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 3
- 229940010454 licorice Drugs 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000002845 discoloration Methods 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000002937 thermal insulation foam Substances 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 235000021551 crystal sugar Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Images
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D90/00—Component parts, details or accessories for large containers
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D88/00—Large containers
- B65D88/74—Large containers having means for heating, cooling, aerating or other conditioning of contents
- B65D88/745—Large containers having means for heating, cooling, aerating or other conditioning of contents blowing or injecting heating, cooling or other conditioning fluid inside the container
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D90/00—Component parts, details or accessories for large containers
- B65D90/02—Wall construction
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D90/00—Component parts, details or accessories for large containers
- B65D90/02—Wall construction
- B65D90/08—Interconnections of wall parts; Sealing means therefor
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D90/00—Component parts, details or accessories for large containers
- B65D90/48—Arrangements of indicating or measuring devices
-
- 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
Abstract
The invention discloses a preparation and storage method of dried green plum, which comprises a container, a supporting plate and an equipment room, wherein the supporting plate is sequentially welded at one end in the container, mounting holes are formed in the supporting plate in a penetrating manner, material racks are distributed and mounted between the mounting holes of the mounting holes through bolts, the equipment room is partitioned at the other end in the container through a partition plate, a nitrogen tank is mounted at the bottom in the equipment room through a tank seat, a metering air pump is mounted at the top in the equipment room through the mounting frame, the air inlet end of the metering air pump is respectively connected with the nitrogen tank, and air distribution pipes are respectively distributed at the bottom of two sides in the container. Through the soft preparation mode of earlier dry back for the taste of its meat can fully be guaranteed to green plum pulp, through the use of nitrogen gas, utilize the principle that nitrogen gas is heavier than oxygen, can effectively place the oxygen discharge in the environment with green plum pulp, make the anti oxidation effect of the green plum pulp of storing better, and can avoid the erosion of insect.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation and storage method of dried green plum fruits.
Background
At present, during the preparation and processing of dried green plums, the dried green plums are subjected to drying treatment in a mode of soaking in advance, so that the water in the original green plum pulp cannot be taken out, the sweet additive cannot be soaked in the pulp at the later stage, and efficient anti-oxidation parts are lacked during storage, so that the storage period of the dried green plums is short.
Disclosure of Invention
The invention aims to provide a preparation and storage method of dried green plum fruits, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a dried green plum storage device comprises a container, a support plate and a device room, wherein the support plate is sequentially welded at one end in the container, mounting holes are formed in the support plate in a penetrating manner, a material rack is arranged between the mounting holes of the mounting holes in a distributed manner through bolts, the device room is arranged at the other end in the container in a separated manner through a partition plate, a nitrogen tank is arranged at the bottom in the device room through a tank seat, a metering air pump is arranged at the top in the device room through a mounting frame, the air inlet end of the metering air pump is respectively connected with the nitrogen tank, gas distribution pipes are respectively arranged at the bottom of two sides in the container, the gas outlet end of the metering air pump is connected with the gas distribution pipes through a pipeline, a solenoid valve is sleeved on the pipeline, a controller is arranged at one side of the metering air pump, a processor, a wireless module and a Bluetooth module are, and the exhaust port is sleeved with a one-way valve.
Further, the method specifically comprises the following steps:
the method comprises the following steps: selecting eight-ripe green plums, optimally selecting the green plums with the pulp not ripe and soft yet, hard and solid when being held by hands and slightly yellow on one side of the green plums, wherein the fruits are required to be medium-sized, high in sugar content, compact in meat quality and thin in peel, and eliminating rotten insect fruits;
step two: soaking the green plum fruits selected in the first step in 0.4-1.1% dilute hydrochloric acid at 35-38 ℃ until the pesticides on the peel are removed, and then cleaning the green plum fruits by clear water;
step three: performing manual or mechanical halving and fruit center driving treatment on the green plum fruits processed in the step two according to requirements (such as preserved plums, half preserved plums and the like);
step four: performing color protection treatment on the green plum fruits treated in the third step, and soaking the cut green plum fruits into 2-6% saline water or 0.1-0.4% sodium sulfite solution for color protection, so that the oxidation and color change of the cut green plum fruits can be effectively prevented;
step five: taking the green plums processed in the fourth step out, draining water on the surfaces of the green plums after the green plums are half-dried, sending the green plums into a sulfur smoking chamber for smoking for 45min to 1.2h, selecting 3 percent sodium bisulfite solution, adding 0.3 percent hydrochloric acid to prepare acid solution containing 1.5 percent sulfur dioxide, and mixing the acid solution with the weight ratio of 0.25: 1, soaking the green plum fruit raw material and an acid solution at intervals for three times;
step six: taking out the green plum fruits soaked in the step five, draining, sending the green plum fruits to a drying room for drying processing, wherein the initial temperature of drying is 70-78 ℃, then reducing the temperature to 52-65 ℃ at a speed of reducing the temperature every 10min for 6-9h, soaking the green plum fruits in the sweet additive liquid for 15-24h after drying, and drying the green plum fruits for 8h at 75 ℃ through the drying room again;
step seven: taking out the dried green plum fruits in the sixth step, stacking the green plum fruits in a sealed container for 15-25 days to uniformly disperse the water content among the pulps to obtain dried green plum fruits with proper soft texture, and uniformly subpackaging the dried green plum fruits;
step eight: the packaged green plums are placed on a material frame of a container, and personnel arrange the required number of material frames through bolts according to the placement requirements, so that the personnel can use the material frames to place the green plum material or place the green plum container which is packaged into a box in a centralized manner, the green plum material is conveniently and flexibly stored, and the whole container is beneficial to direct lifting, transferring and conveying;
step nine: when the green plum fruit materials packaged in the step eight are stored, a person can start the metering air pump at regular time through the timing module in the controller, so that the metering air pump conveys nitrogen in the nitrogen tank to the bottom of the container through the air distribution pipe, the container is filled with the nitrogen, oxygen-containing gas in the container is discharged from the air outlet, external gas is prevented from flowing back into the container through the air outlet through the one-way valve, and the oxidation speed of the fruit materials in the container is greatly reduced;
step ten: personnel accessible intelligent device carries out wireless connection or bluetooth with the wireless module or the bluetooth module of controller in the container, realizes long-range control to the storage condition of green plum fruit.
Further, still including timing module, battery module, procedure memory and random access memory in the controller, the battery is installed to the bottom in the container, the output of battery is connected with the battery module input electricity of treater, the treater is connected with timing module, battery module, data storage module and humiture sensing module electricity, the detection end of humiture sensing module is installed in the container inner wall, solenoid valve, wireless module and bluetooth module are connected with the treater electricity, timing module is connected with the measurement air pump electricity.
Furthermore, a metal filter screen is installed in the exhaust port through a bolt.
Further, the time for three soaking treatments in the fifth step is 13min, 16min and 22min respectively.
Furthermore, after the green plum fruits are dried in the sixth step, the surfaces of the green plum fruits can be uniformly sprinkled with the licorice powder, and one layer of green plum and one layer of licorice powder.
Compared with the prior art, the invention has the beneficial effects that: through earlier dry soft preparation mode in back for green plum pulp can fully guarantee the taste of its meat, use through nitrogen gas, utilize the principle that nitrogen gas is heavier than oxygen, can effectively place the oxygen discharge in the environment with green plum pulp, make the anti oxidation effect of the green plum pulp of storing better, and can avoid the erosion of insect, personnel's accessible smart machine carries out wireless connection or bluetooth with wireless module or the bluetooth module of controller in the container and is connected, realize long-range control to the storage condition of green plum fruit, improve the stability that the dry fruit of green plum was stored greatly.
Drawings
Fig. 1 is a schematic side sectional view of a dried green plum storage apparatus according to the present invention.
Fig. 2 is a schematic structural view of a front cross-section of a dried green plum storage device according to the present invention.
Fig. 3 is a schematic side view of a dried green plum storage apparatus according to the present invention.
Fig. 4 is a schematic circuit connection diagram of a dried green plum storage device according to the present invention.
In the figure: 1. a container; 2. a support plate; 3. mounting holes; 4. a material rack; 5. an equipment room; 6. a nitrogen tank; 7. a gas distributing pipe; 8. a pipeline; 9. an electromagnetic valve; 10. a metering air pump; 11. a controller; 12. an exhaust port; 13. a one-way valve.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
As shown in fig. 1-4, a dried green plum fruit storage device comprises a container 1, a support plate 2 and an equipment room 5, wherein the support plate 2 is welded at one end in the container 1 in sequence, a mounting hole 3 is formed in the support plate 2 in a penetrating manner, a material rack 4 is arranged between the mounting holes 3 of the mounting hole 3 in a distributed manner through bolts, the equipment room 5 is arranged at the other end in the container 1 in a separating manner through a partition plate, a nitrogen tank 6 is arranged at the bottom in the equipment room 5 through a tank base, a metering air pump 10 is arranged at the top in the equipment room 5 through a mounting frame, the air inlet end of the metering air pump 10 is respectively connected with the nitrogen tank 6, air distribution pipes 7 are respectively arranged at the bottom of the two sides in the container 1, the air outlet end of the metering air pump 10 is connected with the air distribution pipes 7 through a pipeline 8, an electromagnetic valve 9 is sleeved on the pipeline 8, the controller 11 is internally provided with a processor, a wireless module and a Bluetooth module, the top of one end of the container 1 is provided with an exhaust port 12, and the exhaust port 12 is sleeved with a one-way valve 13.
The method specifically comprises the following steps:
the method comprises the following steps: selecting eight-ripe green plums, optimally selecting the green plums with the pulp not ripe and soft yet, hard and solid when being held by hands and slightly yellow on one side of the green plums, wherein the fruits are required to be medium-sized, high in sugar content, compact in meat quality and thin in peel, and eliminating rotten insect fruits;
step two: soaking the green plum fruits selected in the first step in 0.4% dilute hydrochloric acid at 35 ℃ until the pesticides on the peel are removed, and then cleaning the green plum fruits by clear water;
description
Step three: performing manual or mechanical halving and fruit center driving treatment on the green plum fruits processed in the step two according to requirements (such as preserved plums, half preserved plums and the like);
step four: performing color protection treatment on the green plum fruits treated in the step three, and soaking the cut green plum fruits into 2% saline water or 0.1% sodium sulfite solution for color protection, so that the oxidation and discoloration of the cut green plum fruits can be effectively prevented;
step five: taking the green plums processed in the fourth step out, draining water on the surfaces of the green plums after the green plums are half-dried, sending the green plums into a sulfur smoking chamber for smoking for 45min, selecting 3% sodium bisulfite solution, adding 0.3% hydrochloric acid to prepare acid solution containing 1.5% sulfur dioxide, and mixing the acid solution with the weight ratio of 0.25: 1, soaking the green plum fruit raw material and an acid solution at intervals for three times;
step six: taking out the green plum fruits soaked in the step five, draining, and sending the green plum fruits into a drying room for drying processing, wherein the initial temperature of drying is 70 ℃, then reducing the temperature to 52 ℃ at a speed of reducing the temperature every 10min for 6-9h, soaking the green plum fruits into sweet additive liquid for 15h after drying, and drying the green plum fruits for 8h at 75 ℃ through the drying room again;
step seven: taking out the dried green plum fruits in the sixth step, stacking the green plum fruits in a sealed container for 15 days to uniformly disperse the water content among the pulps to obtain dried green plum fruits with proper soft texture, and uniformly subpackaging and packaging the dried green plum fruits;
step eight: the packaged green plums are placed on the material shelf 4 of the container 1, and the required number of the material shelves 4 are arranged through bolts according to the placement requirements, so that the personnel can use the material shelves 4 to place the green plum material or place the green plum container which is packaged into a box in a centralized manner, the green plum material is conveniently and flexibly stored, and the whole container 1 is beneficial to direct lifting, transferring and conveying;
step nine: when the green plum fruits packaged in the step eight are stored, a person can open the metering air pump 10 at regular time through the timing module in the controller 11, so that the metering air pump 10 can convey nitrogen in the nitrogen tank 6 to the bottom of the container 1 through the air distribution pipe 7, the container 1 is filled with the nitrogen, oxygen-containing gas in the container 1 is discharged outwards through the air outlet 12, and external air is prevented from flowing back into the container 1 through the air outlet 12 through the one-way valve 13, so that the oxidation speed of the fruits in the container 1 is greatly reduced;
step ten: personnel accessible intelligent device carries out wireless connection or bluetooth with the wireless module or the bluetooth module of controller 11 in the container 1 and is connected, realizes long-range control to the storage condition of green plum fruit.
The container is characterized in that the controller 11 is internally provided with a timing module, a battery module, a program storage device and a random storage device, the storage battery is installed at the bottom in the container 1, the output end of the storage battery is electrically connected with the input end of the battery module of the processor, the processor is electrically connected with the timing module, the battery module, the data storage module and the temperature and humidity sensing module, the detection end of the temperature and humidity sensing module is installed on the inner wall of the container 1, the electromagnetic valve 9, the wireless module and the Bluetooth module are electrically connected with the processor, and the timing module is electrically connected with the metering air pump 10.
Wherein, a metal filter screen is installed in the exhaust port 12 through bolts.
In this embodiment, as shown in fig. 1, the exhaust port 12 provided with the metal filter can prevent foreign objects from entering the exhaust port 12.
And in the fifth step, the time for three times of soaking treatment is respectively 13min, 16min and 22 min.
In this example, as shown in fig. 1, the effect of immersion can be greatly improved by using three immersion treatments.
And in the sixth step, after the green plum fruits are dried, the surfaces of the green plum fruits can be uniformly sprinkled with the liquorice powder, and one layer of green plum and one layer of liquorice powder are spread.
In the embodiment, as shown in fig. 1, the complexity of the taste of the dried green plum is increased by adding the licorice powder, so that the edible taste can be improved.
Example 2
As shown in fig. 1-4, a dried green plum fruit storage device comprises a container 1, a support plate 2 and an equipment room 5, wherein the support plate 2 is welded at one end in the container 1 in sequence, a mounting hole 3 is formed in the support plate 2 in a penetrating manner, a material rack 4 is arranged between the mounting holes 3 of the mounting hole 3 in a distributed manner through bolts, the equipment room 5 is arranged at the other end in the container 1 in a separating manner through a partition plate, a nitrogen tank 6 is arranged at the bottom in the equipment room 5 through a tank base, a metering air pump 10 is arranged at the top in the equipment room 5 through a mounting frame, the air inlet end of the metering air pump 10 is respectively connected with the nitrogen tank 6, air distribution pipes 7 are respectively arranged at the bottom of the two sides in the container 1, the air outlet end of the metering air pump 10 is connected with the air distribution pipes 7 through a pipeline 8, an electromagnetic valve 9 is sleeved on the pipeline 8, the controller 11 is internally provided with a processor, a wireless module and a Bluetooth module, the top of one end of the container 1 is provided with an exhaust port 12, and the exhaust port 12 is sleeved with a one-way valve 13.
The method specifically comprises the following steps:
the method comprises the following steps: selecting eight-ripe green plums, optimally selecting the green plums with the pulp not ripe and soft yet, hard and solid when being held by hands and slightly yellow on one side of the green plums, wherein the fruits are required to be medium-sized, high in sugar content, compact in meat quality and thin in peel, and eliminating rotten insect fruits;
step two: soaking the green plum fruits selected in the first step in 1.1% dilute hydrochloric acid at 38 ℃ until the pesticides on the peel are removed, and then cleaning the green plum fruits by clear water;
step three: performing manual or mechanical halving and fruit center driving treatment on the green plum fruits processed in the step two according to requirements (such as preserved plums, half preserved plums and the like);
step four: performing color protection treatment on the green plum fruits treated in the step three, and soaking the cut green plum fruits into 6% saline water or 0.4% sodium sulfite solution for color protection, so that the oxidation and discoloration of the cut green plum fruits can be effectively prevented;
step five: taking the green plums processed in the fourth step out, draining water on the surfaces of the green plums after the green plums are half-dried, sending the green plums into a sulfur smoking chamber for smoking for 1.2h, selecting 3% sodium bisulfite solution, adding 0.3% hydrochloric acid to prepare acid solution containing 1.5% sulfur dioxide, and mixing the acid solution with the weight ratio of 0.25: 1, soaking the green plum fruit raw material and an acid solution at intervals for three times;
step six: taking out the green plum fruits soaked in the step five, draining, and sending the green plum fruits into a drying room for drying processing, wherein the initial drying temperature is 78 ℃, then reducing the temperature to 65 ℃ at a speed of reducing the temperature every 10min for 9 hours, soaking the green plum fruits into the sweet additive liquid for 24 hours after drying, and drying the green plum fruits for 8 hours at 75 ℃ through the drying room again;
step seven: taking out the dried green plum fruits in the sixth step, stacking the green plum fruits in a sealed container for 25 days to uniformly disperse the water content among the pulps to obtain dried green plum fruits with proper soft texture, and uniformly subpackaging and packaging the dried green plum fruits;
step eight: the packaged green plums are placed on the material shelf 4 of the container 1, and the required number of the material shelves 4 are arranged through bolts according to the placement requirements, so that the personnel can use the material shelves 4 to place the green plum material or place the green plum container which is packaged into a box in a centralized manner, the green plum material is conveniently and flexibly stored, and the whole container 1 is beneficial to direct lifting, transferring and conveying;
step nine: when the green plum fruits packaged in the step eight are stored, a person can open the metering air pump 10 at regular time through the timing module in the controller 11, so that the metering air pump 10 can convey nitrogen in the nitrogen tank 6 to the bottom of the container 1 through the air distribution pipe 7, the container 1 is filled with the nitrogen, oxygen-containing gas in the container 1 is discharged outwards through the air outlet 12, and external air is prevented from flowing back into the container 1 through the air outlet 12 through the one-way valve 13, so that the oxidation speed of the fruits in the container 1 is greatly reduced;
step ten: personnel accessible intelligent device carries out wireless connection or bluetooth with the wireless module or the bluetooth module of controller 11 in the container 1 and is connected, realizes long-range control to the storage condition of green plum fruit.
The container is characterized in that the controller 11 is internally provided with a timing module, a battery module, a program storage device and a random storage device, the storage battery is installed at the bottom in the container 1, the output end of the storage battery is electrically connected with the input end of the battery module of the processor, the processor is electrically connected with the timing module, the battery module, the data storage module and the temperature and humidity sensing module, the detection end of the temperature and humidity sensing module is installed on the inner wall of the container 1, the electromagnetic valve 9, the wireless module and the Bluetooth module are electrically connected with the processor, and the timing module is electrically connected with the metering air pump 10.
Wherein, the container 1 is filled with a heat insulation foam board.
In this embodiment, as shown in fig. 1, the container 1 filled with the heat insulation foam board can reduce the interference of external high temperature to the inside, so as to ensure the stability of placing dried green plums.
And C, drying the green plums in the sixth step, fully grinding the crude salt and the crystal sugar powder, mixing according to a ratio of 0.5:1, and then spreading the green plums, wherein the salt sugar powder is coated on one green plum layer.
In this example, as shown in fig. 1, the edible texture was improved by the salt sugar powder.
The working principle and the using process of the invention are as follows: through earlier dry soft preparation mode in back for green plum pulp can fully guarantee the taste of its meat, use through nitrogen gas, utilize the principle that nitrogen gas is heavier than oxygen, can effectively place the oxygen discharge in the environment with green plum pulp, make the anti oxidation effect of the green plum pulp of storing better, and can avoid the erosion of insect, personnel's accessible intelligent device carries out wireless connection or bluetooth connection with wireless module or the bluetooth module of controller 11 in container 1, realize long-range control to the storage condition of green plum fruit, improve the stability of the dry fruit storage of green plum greatly.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The storage equipment for the dried green plums comprises a container (1), a support plate (2) and an equipment room (5), and is characterized in that the support plate (2) is arranged and welded at one end in the container (1) in sequence, a mounting hole (3) is formed in the support plate (2) in a penetrating mode, a cargo rack (4) is arranged between the mounting holes (3) of the mounting hole (3) in a distribution mode through bolts, the equipment room (5) is arranged at the other end in the container (1) in a separating mode through a partition plate, a nitrogen tank (6) is arranged at the bottom in the equipment room (5) through a tank base, a metering air pump (10) is arranged at the top in the equipment room (5) through a mounting frame, the air inlet end of the metering air pump (10) is connected with the nitrogen tank (6) respectively, air distribution pipes (7) are arranged at two sides in the container (1) respectively, and the air outlet end of the metering air pump (10) is, all cup jointed solenoid valve (9) on pipeline (8), controller (11) are installed to measurement air pump (10) one side, including treater, wireless module and bluetooth module in controller (11), gas vent (12) have been seted up at container (1) one end top, cup jointed check valve (13) on gas vent (12).
2. A method for preparing dried green plum by using the dried green plum storage apparatus according to claim 1, comprising: the method specifically comprises the following steps:
the method comprises the following steps: selecting eight-ripe green plums, optimally selecting the green plums with the pulp not ripe and soft yet, hard and solid when being held by hands and slightly yellow on one side of the green plums, wherein the fruits are required to be medium-sized, high in sugar content, compact in meat quality and thin in peel, and eliminating rotten insect fruits;
step two: soaking the green plum fruits selected in the first step in 0.4-1.1% dilute hydrochloric acid at 35-38 ℃ until the pesticides on the peel are removed, and then cleaning the green plum fruits by clear water;
step three: performing manual or mechanical halving and fruit center driving treatment on the green plum fruits processed in the step two according to requirements (such as preserved plums, half preserved plums and the like);
step four: performing color protection treatment on the green plum fruits treated in the third step, and soaking the cut green plum fruits into 2-6% saline water or 0.1-0.4% sodium sulfite solution for color protection, so that the oxidation and color change of the cut green plum fruits can be effectively prevented;
step five: taking the green plums processed in the fourth step out, draining water on the surfaces of the green plums after the green plums are half-dried, sending the green plums into a sulfur smoking chamber for smoking for 45min to 1.2h, selecting 3 percent sodium bisulfite solution, adding 0.3 percent hydrochloric acid to prepare acid solution containing 1.5 percent sulfur dioxide, and mixing the acid solution with the weight ratio of 0.25: 1, soaking the green plum fruit raw material and an acid solution at intervals for three times;
step six: taking out the green plum fruits soaked in the step five, draining, sending the green plum fruits to a drying room for drying processing, wherein the initial temperature of drying is 70-78 ℃, then reducing the temperature to 52-65 ℃ at a speed of reducing the temperature every 10min for 6-9h, soaking the green plum fruits in the sweet additive liquid for 15-24h after drying, and drying the green plum fruits for 8h at 75 ℃ through the drying room again;
step seven: taking out the dried green plum fruits in the sixth step, stacking the green plum fruits in a sealed container for 15-25 days to uniformly disperse the water content among the pulps to obtain dried green plum fruits with proper soft texture, and uniformly subpackaging the dried green plum fruits;
step eight: the packaged green plums are placed on the material racks (4) of the container (1), and the required number of the material racks (4) are arranged through bolts according to the placement requirements, so that personnel can place the green plum fruit materials or place the green plum fruit container which is packaged into a box in a centralized manner by using the material racks (4), the green plum material is conveniently and flexibly stored, and the whole container (1) is beneficial to direct hoisting, transferring and conveying;
step nine: when the green plum fruits packaged in the step eight are stored, a person can open the metering air pump (10) at a fixed time through the fixed-time module in the controller (11), so that the metering air pump (10) can convey nitrogen in the nitrogen tank (6) to the bottom of the container (1) through the air distribution pipe (7), the container (1) is filled with the nitrogen, oxygen-containing gas in the container (1) is discharged outwards through the air outlet (12), and external air is prevented from flowing back into the container (1) through the air outlet (12) through the one-way valve (13), so that the oxidation speed of the fruits in the container (1) is greatly reduced;
step ten: personnel accessible intelligent device carries out wireless connection or bluetooth with the wireless module or the bluetooth module of controller (11) in container (1), realizes long-range control to the storage condition of green plum fruit.
3. The dried green plum storage apparatus according to claim 1, wherein: still including timing module, battery module, procedure memory and random access memory in controller (11), the battery is installed to the bottom in container (1), the output of battery is connected with the battery module input electricity of treater, the treater is connected with timing module, battery module, data storage module and humiture sensing module electricity, the detection end of humiture sensing module is installed in container (1) inner wall, solenoid valve (9), wireless module and bluetooth module are connected with the treater electricity, timing module is connected with measurement air pump (10) electricity.
4. The dried green plum storage apparatus according to claim 1, wherein: and a metal filter screen is arranged in the exhaust port (12) through bolts.
5. The method for preparing dried green plum by using the dried green plum storage device as claimed in claim 2, wherein the method comprises the steps of: and in the fifth step, the time for three times of soaking treatment is respectively 13min, 16min and 22 min.
6. The method for preparing dried green plum by using the dried green plum storage device as claimed in claim 2, wherein the method comprises the steps of: and in the sixth step, after the green plum fruits are dried, the surfaces of the green plum fruits can be uniformly sprinkled with the liquorice powder, and one layer of green plum and one layer of liquorice powder are spread.
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Application publication date: 20200918 |