CN86104063A - Tomato fresh-keeping technology under a kind of normal temperature - Google Patents
Tomato fresh-keeping technology under a kind of normal temperature Download PDFInfo
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- CN86104063A CN86104063A CN 86104063 CN86104063A CN86104063A CN 86104063 A CN86104063 A CN 86104063A CN 86104063 CN86104063 CN 86104063 CN 86104063 A CN86104063 A CN 86104063A CN 86104063 A CN86104063 A CN 86104063A
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- tomato
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Abstract
Tomato fresh-keeping technology under a kind of normal temperature.Belong to vegetables and preserve, be particularly suited for the many skins of matter thin fruit, vegetables.The present invention includes select, step such as sterilization, barrelling are sealed up for safekeeping, solved the problem of tomato fresh-keeping at normal temperatures.Owing to do not need special installation, method is easy, so be not only applicable to store the warehouse of vegetables, fruit, general family stores also very convenient.
Description
Belong to the vegetables store method, be particularly suitable for the thin tomato of the many skins of juice.
The many skins of Tomato juice are thin and delicious, and nutrition is very abundant, annual summer maturation, the maturity period is short, landings are big, but it preserves difficulty at normal temperatures.Generally be stored in now in the refrigerator, secondly the expense costliness is difficult for depositing in a large number, and the 3rd is the transportation difficulty, so how properly to store tomato, the difficulty that solves edible tomato in dull season is the thing that people are concerned about.
The invention provides one spends to lack tomato fresh-keeping technology method under the simple and easy to do normal temperature.
Content of the present invention comprises following five steps:
1. tentatively select: require tomato not damaged, without putrefaction; Fresh is best, cleans then and washes with running water.
2. selected and remove the branches and leaves and the bur of tomato.
3. sterilization: the new fresh tomato of peeling is with ultraviolet ray irradiation 5～10 minutes, to kill the bacterium of outside; The tomato of peeling is removed the peel with the boiling water sterilization.
4. in the Plastic Drum of the cleaning of the tomato after the above processing being packed into, and inject by protective liquid that cold water, vinegar, edible wine, edible anticorrosive additive and edible refined salt etc. are formed, all be under the protection liquid level up to tomato, tomato is suspended in the protective liquid.
5. buckle closure seals bung, and they are left in the place of ventilating cool.
The inventive method is simple, and small investment is simple and easy to do, do not need special installation, general family can both accomplish that the barreled tomato after sealing is convenient to transportation, be preferably in the transportation of autumn, winter, be convenient to a large amount of the preservation and do not need a lot of investments, make people also can have fresh tomato in the dull season.
Two embodiment of the present invention:
The first, be the tomato antistaling process of not removing the peel at normal temperatures:
1. tentatively select: the tomato of selecting fresh intact without putrefaction; Then clean and rinse well with running water.
2. selected and remove the branches and leaves and the bur of tomato.
3. sterilization: shone tomato 5～10 minutes with ultraviolet ray, to kill each bacterioid on the tomato crust.
4. with the tomato barrelling and inject protective liquid: by 50 kilograms of cold water, 0.5～5 kilogram of vinegar, 0.1～0.5 kilogram of edible anticorrosive additive, 0.1～0.5 kilogram of edible 60 degree liquor, edible refined salt waits the protective liquid of forming for 0.2～2 kilogram.Flood tomato up to protective liquid, promptly keep tomato the protection liquid level under, for prevent tomato float can add plastic wire cover in tomato above.
5. buckle closure seals bung, and places ventilation, cool place to deposit it.
Second embodiment is to peeling tomato keeping fresh at normal temperature technology (being suitable for cooking dish)
1.2. two procedures with the preceding two procedures of first embodiment, all can be used but need only the tomato without putrefaction.
3. sterilization: with the tomato peeling, put into boiling water with leakage aluminium basin splendid attire tomato and take out immediately, remove then and can not eat part and crust.
4. the tomato that will remove the peel slices into halves and packs in the Plastic Drum, inject 1～2.5 kilogram of vinegar by 25 kilograms of barreleds, 0.1～0.5 kilogram of edible yellow rice wine, edible anticorrosive additive 50～100 grams, the protective liquid that 0.5～2 kilogram of edible refined salt and an amount of cold water are formed, up to flooding tomato, promptly keep tomato under the protection liquid level.
5. buckle closure seals bung, and it is placed the place of ventilating cool.
Claims (7)
1, tomato fresh-keeping technology under a kind of normal temperature comprises: primary election, selected, sterilization, barrelling and buckle closure sealing, it is characterized in that injecting protective liquid after the barrelling with ultraviolet ray or boiling water sterilization, and tomato is suspended in the protective liquid.
2, tomato fresh-keeping technology under the normal temperature as claimed in claim 1 is characterized in that tomato was through ultraviolet ray irradiation in 5～10 minutes.
3, tomato fresh-keeping technology under the normal temperature as claimed in claim 1 is characterized in that tomato soaked in boiling water.
4, tomato fresh-keeping technology under the normal temperature as claimed in claim 1 is characterized in that protective liquid is made up of 50 kilograms of cold water, 0.5～5 kilogram of vinegar, 0.1～0.5 kilogram of edible 60 ° of liquor, 0.1～0.5 kilogram of edible anticorrosive additive, 0.2～2 kilogram of edible refined salt etc.
5, tomato fresh-keeping technology under the normal temperature as claimed in claim 1 is characterized in that: remove the peel new fresh tomato by 25 kilograms of barreleds and inject the protective liquid that 1～2.5 kilogram of vinegar, 0.1～0.5 kilogram of edible yellow rice wine, food antiseptics 50～100 grams, 0.5～2 kilogram of edible refined salt and an amount of cold water etc. are formed.
6, tomato fresh-keeping technology under the normal temperature as claimed in claim 1, it is characterized in that injecting protective liquid after tomato should remain under the protective liquid liquid level.
7, tomato fresh-keeping technology under the normal temperature as claimed in claim 1 is characterized in that tomato is suspended in the protective liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 86104063 CN86104063A (en) | 1986-08-10 | 1986-08-10 | Tomato fresh-keeping technology under a kind of normal temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 86104063 CN86104063A (en) | 1986-08-10 | 1986-08-10 | Tomato fresh-keeping technology under a kind of normal temperature |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN86104063A true CN86104063A (en) | 1987-08-19 |
Family
ID=4802309
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 86104063 Pending CN86104063A (en) | 1986-08-10 | 1986-08-10 | Tomato fresh-keeping technology under a kind of normal temperature |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN86104063A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609658A (en) * | 2013-11-08 | 2014-03-05 | 天津大学 | Reduced-pressure storage method for tomatoes |
| CN104757107A (en) * | 2015-04-27 | 2015-07-08 | 天津商业大学 | Method for processing instant jerusalem artichoke soft cans |
| CN105707210A (en) * | 2016-04-09 | 2016-06-29 | 安徽科技学院 | Method for postharvest storage of cherry tomatoes |
| CN105831233A (en) * | 2016-04-09 | 2016-08-10 | 安徽科技学院 | A postharvest storing method for tomatoes |
| CN105851206A (en) * | 2016-04-09 | 2016-08-17 | 安徽科技学院 | Method for treating picked tomatoes |
| CN105851207A (en) * | 2016-04-09 | 2016-08-17 | 安徽科技学院 | Method for processing picked cherry tomatoes |
| CN106922806A (en) * | 2016-04-09 | 2017-07-07 | 安徽科技学院 | A kind of technology of tomato postharvest handling |
| CN111011473A (en) * | 2019-12-27 | 2020-04-17 | 余姚市鸿基食品有限公司 | Processing technology of quick-frozen green soy beans |
-
1986
- 1986-08-10 CN CN 86104063 patent/CN86104063A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609658A (en) * | 2013-11-08 | 2014-03-05 | 天津大学 | Reduced-pressure storage method for tomatoes |
| CN104757107A (en) * | 2015-04-27 | 2015-07-08 | 天津商业大学 | Method for processing instant jerusalem artichoke soft cans |
| CN105707210A (en) * | 2016-04-09 | 2016-06-29 | 安徽科技学院 | Method for postharvest storage of cherry tomatoes |
| CN105831233A (en) * | 2016-04-09 | 2016-08-10 | 安徽科技学院 | A postharvest storing method for tomatoes |
| CN105851206A (en) * | 2016-04-09 | 2016-08-17 | 安徽科技学院 | Method for treating picked tomatoes |
| CN105851207A (en) * | 2016-04-09 | 2016-08-17 | 安徽科技学院 | Method for processing picked cherry tomatoes |
| CN106922806A (en) * | 2016-04-09 | 2017-07-07 | 安徽科技学院 | A kind of technology of tomato postharvest handling |
| CN111011473A (en) * | 2019-12-27 | 2020-04-17 | 余姚市鸿基食品有限公司 | Processing technology of quick-frozen green soy beans |
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Legal Events
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| C06 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |