Method for preparing low-salt plum powder for food processing

• Main Authors: LIU LIEMIAO, WEI SHAOZHEN, CHEN GUOLONG
• Format: Patent
• Language: Chinese; English
• Published: 15.12.2020
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a method for preparing low-salt plum powder for food processing. The method comprises the steps of green plum sorting, preparing of composite fruit acid for green plum salting,salting, preparing and stoning of salted plums, treating of a plum-pulp semifinished product, treating of a plum-stone semifinished product, compounding and the like. The plum powder prepared by themethod disclosed by the invention has the advantages of rich original fruit acid and low salt, a color of the plum powder is free of blackening in long-term storage, and the plum powder is free of rancidification and caking. 本发明公开了一种食品加工用低盐梅粉的制备方法，包括青梅选料、青梅腌制用复合果酸的制备、腌制、干湿梅的制备、去核、梅肉半成品的处理、梅核半成品的处理、复配等步骤。通过本发明方法制备的梅粉具有原果酸浓郁、低盐的优点，且颜色长期保存不发黑、不酸败、不结块。