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西红柿又称蕃茄,是一种富水蔬菜,特别在夏季气温高时,存放期短,易变质腐烂。如果在生产旺季,对其进行深加工,既可使生产效益翻番,又解决了市场过剩、不易存放的问题。一、制作果脯(一)选料。要选用中等大小、圆形、无病害虫、无腐烂的成熟西红柿。(二)除皮。在沸开水中烫一分钟立即捞出放入冷水中,可把表皮去除。(三)浸泡。用5%的石灰水浸泡4小时捞出再用清水漂洗,沥干水份。(四)糖浸。第1天将配制成的40%糖水(按40%糖、60%的水配制而成)并加入2%的姜汁加入糖液中一起浸泡原料。第2天把糖液姜汁混合同放入锅中加热煮沸,浓缩到30%的浓度(即熬成原液的三分之一),再把原料放入浓缩后的糖液中。以后每天都将原料捞出,把糖液加热浓缩,直到第8天。这个过程从第3天把糖液加热浓缩到40%,第4天浓缩到45%,第5天浓缩到
Tomato, also known as tomato, is a water-rich vegetable, especially in the summer when the temperature is high, the storage period is short, perishable decay. If in the production season, its deep processing, can double the production efficiency, but also solve the problem of excess market, not easy to store. First, the production of preserved fruit (a) choice of materials. To choose medium-sized, round, disease-free pests, no rotten ripe tomatoes. (Two) in addition to skin. Remove the epidermis immediately after boiling it for a minute in boiling water. (C) soak. Soaked in 5% lime water for 4 hours remove and rinse with water, drain water. (D) sugar dip. The first day will be prepared 40% syrup (40% sugar, 60% water) and add 2% ginger added to the sugar solution together soaked raw materials. On the second day, the ginger juice is mixed and placed in the pot, boiled, concentrated to 30% concentration (that is, boiled third), then the raw material into the concentrated sugar solution. After the raw materials will be removed every day, the sugar heating concentrated until the first 8 days. This process heats the sugar liquor to 40% by day 3, concentrates to 45% on day 4 and concentrates to