The invention belongs to the field of food processing (A23B), the invention discloses preserved fruit method and equipment for rapid production, by using this method and apparatus for preserved fruit and candied fruit products fast, good color, quality assurance, improve the efficiency of twelve times. The remaining sugar less, to solve a big problem for the preserved fruit. The method is that the pretreated raw material is loaded into the soaking tank, and is made into the pulp by vacuum, pressure and far infrared heating. The soaking pot is 564 kg in weight, which is convenient for operation, less investment, convenient operation, sanitation, labor intensity reduction, and can be used for canning sterilization and quick curing pickles.
【技术实现步骤摘要】
果脯、蜜饯速制方法及其设备的制作方法
本专利技术属于食品加工领域(A23B)。
技术介绍
本专利技术的目的是提供一种方法及设备,它能高速地将糖液浸渗到果肉内。保证糖液色泽不变暗,不变酸,达到速制之目的。
技术实现思路
首先是对原料进行予处理,即选料清洗、去皮(有的不去皮)、切块、挖核、护色、浸泡。若是果肉组织较软的需用硬化剂处理,如用0.1%氯化钙溶液,浸泡4至8小时,然后放入装有糖液浓度为55~63%的大锅或不锈钢夹层锅内热煮30~40分钟(根据品种和果肉成熟度不同热煮时间也不同,软质的短些,硬质的含水量多的长些),再将果肉连同糖液一起放到大缸内自然浸渍,并需要不断翻搅和保温,以便使浮在糖液面上的果肉浸没在热糖液中被浸渍透。
【技术保护点】
一种速制果脯、蜜饯的方法,其特点是采用真空、加压浸渗的方法。
【技术特征摘要】
1.一种速制果脯、蜜饯的方法,其...
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