阅读说明：本技术 一种用漂白剂处理已硬化樱桃用来制作樱桃罐头的方法 (Method for processing hardened cherry with bleaching agent for making canned cherry ) 是由 郝鹏 于 2018-08-05 设计创作，主要内容包括：本发明涉及一种用漂白剂处理已硬化樱桃用来制作樱桃罐头的方法,它解决了现有技术所存在的制成的樱桃罐头果粒、果梗色泽晦暗、斑点突出的感观缺陷。其主要技术特征在于经脱硫处理后的樱桃用0.03—2％的盐酸浸泡不超过36小时,再将酸泡后的樱桃用0.2—6％的有效成份漂白剂溶液浸泡4小时以上,漂净后进行染色、糖渍、装罐、杀菌。本发明可广泛用于制造樱桃罐头食品,具有比传统方法制成的樱桃罐头果粒、果梗色泽鲜艳,无瑕斑等优点,具有较高的商业价值。(The invention relates to a method for processing hardened cherries by using a bleaching agent to manufacture canned cherries, which solves the sensory defects of dark and lusterless fruit grains and petioles and prominent spots of the manufactured canned cherries in the prior art. The main technical characteristics are that the cherry after desulfurization treatment is soaked in 0.03-2% hydrochloric acid for no more than 36 hours, then the cherry after acid soaking is soaked in 0.2-6% active ingredient bleaching agent solution for more than 4 hours, and after rinsing, the cherry is dyed, sugared, canned and sterilized. The invention can be widely used for manufacturing canned cherries, has the advantages of bright color of fruit grains and fruit stalks, no blemish and the like of canned cherries manufactured by the traditional method, and has higher commercial value.)

1. A method for processing hardened cherry with bleaching agent to make canned cherry includes such steps as hardening the picked cherry, desulfurizing, pre-immersing the desulfurized cherry in 0.03-2% hydrochloric acid for less than 36 hr, immersing the pickled cherry in 0.2-6% bleaching agent solution for more than 4 hr until the fruit grains and stems become white, rinsing with water, dyeing, sugaring, canning and sterilizing.

2. The method for preparing canned cherries by treating hardened cherries with a bleaching agent according to claim 1, wherein the cherries after pickling are soaked with the bleaching agent once and then soaked with the bleaching agent with successively reduced active ingredient content for a plurality of times.

3. The method for processing hardened cherries for making canned cherries according to claim 1 or 2, wherein the bleaching agent is an available chlorine solution.

Technical Field

The invention relates to a method for processing hardened cherries by using a bleaching agent to prepare canned cherries.

Background

The existing canned cherries are prepared by directly desulfurizing and dyeing picked cherries, sugaring, canning and sterilizing. The fruit grain of the canned cherry prepared by the method is dark and dark, and the fresh fruit is not beautiful; and the fruit stalks are blackened and the spots are protruded. When the canned cherry is eaten generally, the quality of the canned cherry is reduced due to the sensory color defects of fruit grains and fruit stalks. But the food is decorated by the fruit grains of the canned cherry, so that the aesthetic effect is lacked.

The invention aims to provide a method for processing hardened cherries by using a bleaching agent to manufacture canned cherries, and the canned cherries manufactured by the method have no spots on the surfaces of fruit grains and fruit stalks, are bright in color and overcome the defects in the prior art.

Disclosure of Invention

The technical scheme of the invention is realized as follows: a method for processing hardened cherry with bleaching agent to make canned cherry includes such steps as hardening the picked cherry, desulfurizing, pre-immersing the desulfurized cherry in 0.03-2% hydrochloric acid for less than 36 hr, immersing the pickled cherry in 0.2-6% bleaching agent solution for more than 4 hr until the fruit grains and stems become white, rinsing with water, dyeing, sugaring, canning and sterilizing. Wherein, the cherry after acid soaking can be soaked by the bleaching agent for one time according to the process requirements, and can also be soaked by the bleaching agent with the content of the effective components reduced in sequence for a plurality of times. The bleaching agent used in the above method is available chlorine solution.

Compared with the prior art, the invention has the advantages and positive effects that: by adopting the technical scheme, the cherry is subjected to acid soaking and soaking treatment by bleaching agents with different concentrations after being desulfurized, so that spots formed by original mechanical damage and tree grinding on the surfaces of cherry grains and stems are completely bleached and removed, and then the cherry grains and stems are subjected to dyeing treatment (generally dyed into green or red), and thus the surfaces of the cherry grains and stems are glossy, flawless, glittering and translucent and beautiful and can be eaten. The dish can show high quality no matter being eaten generally or being used for decorating dishes. Has remarkable commercial value and export earning ability compared with the canned food prepared by the common method.

Detailed Description

The invention is further illustrated by the following examples.