Preparation method of papaya fruits and vegetables

• Main Authors: SHI LANRONG, PANG XINHUA, TAN XIAOHUI, MAO WENQIAN, GAN WEITANG, ZHOU XING, WEI JIANHONG, MAO RIXIAN, ZHENG JIAN, WU YAN, ZHANG JI
• Format: Patent
• Language: Chinese; English
• Published: 14.11.2023
• Subjects: 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

The invention discloses a preparation method of papaya fruits and vegetables, which comprises the following steps: mixing lactic acid bacteria, lactobacillus plantarum, butyric acid bacteria and bifidobacterium, culturing, mixing with distilled water and isowheat oligosaccharide, and culturing to obtain bacterial liquid for fermentation; at the same time, taking immature papaya, cleaning and performing ultraviolet sterilization, then cutting the surface of the papaya to collect flowing papaya pulp, then peeling and deseeding the papaya, and cutting the papaya into papaya blocks; the preparation method comprises the following steps: mixing papaya blocks with a bacterial liquid for fermentation, then adding turmeric slices, fermenting for 10-15 days to obtain a fermented material, adding distilled water every 5 days in the fermentation process for supplementing liquid, then uniformly mixing the fermented material with pectin to obtain a papaya premade dish, and sealing and storing at low temperature. The papaya