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1.工艺流程原料筛选→清选→切半→去核→去皮→中和→清洗→预煮→冷却→小修→护色→速冻→包装→冷藏。 2.操作要点 (1)原料筛选及清洗。未熟果、病果、过熟果、青果、畸形果不能作为原料用,单果重115-165克,按原料的过熟程度入库顺序进行作业。在溢水槽中清洗,去泥沙、腐叶,异物。 (2)切半、去核。用切半机沿合缝下刀,不要切偏,切断部位应保持平整,且要保证切半机的卫生。核完全切除,核周围红色部分去除净,除核部分果红色太多的不能作为原料使用,在保证出成率的前提下去核部分不能太深。
1. The process of raw material screening → → → select half cut → nuclear → peeled → and → cleaning → pre-cooked → cooling → minor repair → color → quick-frozen → packaging → cold storage. 2. Operating Points (1) raw materials screening and cleaning. Unripe fruit, diseased fruit, overmature fruit, green fruit, deformed fruit can not be used as raw materials, fruit weight 115-165 grams, according to the degree of over-ripening raw materials storage operations. In the overflow tank cleaning, to sediment, rot leaves, foreign bodies. (2) Cut half, go nuclear. Cut the machine along the half with a knife, do not cut off, cut off the site should be kept flat, and to ensure that the machine cut half health. Nuclear complete excision, removal of the net around the red part of the net, except for the nuclear part of the fruit red too much can not be used as raw materials, to ensure the yield rate to the nuclear part of not too deep.