Processing method of crisp blueberries

The invention belongs to the technical field of blueberry deep processing, and discloses a processing method of crisp blueberries. The processing method comprises the following steps that firstly, ripe blueberries which are uniformly colored, wholly become blue and have lossless skins are selected,...

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Bibliographische Detailangaben
Hauptverfasser:	CHEN JUNJI, LU XUAN, HUANG JIANGYAN, ZENG XIANWEI, WANG SULING
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention belongs to the technical field of blueberry deep processing, and discloses a processing method of crisp blueberries. The processing method comprises the following steps that firstly, ripe blueberries which are uniformly colored, wholly become blue and have lossless skins are selected, and cleaned for later use; then, color-protecting blanching is carried out on the cleaned blueberries, and then the blueberries are drained off; then the blueberries are frozen and dried; and then dipping treatment is carried out, and after the treatment is finished, vacuum frying, oil removing andvacuum packaging are carried out so as to obtain the crisp blueberries. According to the processing method, a vacuum freeze drying technology and a low-temperature vacuum frying technology are combined, so that the storage life of the product is prolonged, and nutritional ingredients and taste in the blueberries are reserved to the greatest extent. 本发明属于蓝莓深加工技术领域。本发明公开了一种脆蓝莓的加工方法，包括以下步骤：首先选取均匀着色，整体变蓝，表皮无损的成熟蓝莓，洗净，备用；再将洗净后