A process for treating and storing freshly cut pineapple greatly enhances flavor and increases shelf life of the cut pineapple, maintaining the enhanced flavor. The freshly cut pineapple is first surface-disinfected. Its Brix and acid, and thus Brix/acid ratio, are measured or estimated. Then select
A process for treating and storing freshly cut pineapple greatly enhances flavor and increases shelf life of the cut pineapple, maintaining the enhanced flavor. The freshly cut pineapple is first surface-disinfected. Its Brix and acid, and thus Brix/acid ratio, are measured or estimated. Then selection is made from batches of previously stored pineapple juice, which may be from a different season or different part of the same season. The juice is selected to have a Brix/acid ratio which counterbalances that of the fresh fruit, so that the combined fruit/juice has a Brix/acid ratio of around 19, or preferably in the range of about 16 to 23. The previously stored juice is from prior pineapple crops, varying from batch to batch in Brix/acid ratio, filtered and pasteurized, then frozen or maintained near freezing. The freshly cut fruit, preferably chilled to just above freezing, is immersed in the selected juice, which may be a blend of several batches, and is stored and shipped preferably close to freezing. The resulting fruit has a long shelf life and exhibits a very fresh and balanced flavor.
대표청구항▼
[ We claim:] [1.] A method for maintaining the freshness of freshly cut pineapple fruit, comprising:during a pineapple growing year, collecting juice from harvested pineapples, in separate juice batches which vary in Brix/acid ratio, and pasteurizing the juice,on harvesting a pineapple, cutting the
[ We claim:] [1.] A method for maintaining the freshness of freshly cut pineapple fruit, comprising:during a pineapple growing year, collecting juice from harvested pineapples, in separate juice batches which vary in Brix/acid ratio, and pasteurizing the juice,on harvesting a pineapple, cutting the pineapple and determining the Brix and acid of the pineapple and thus determining Brix/acid ratio for the pineapple,selecting juice from at least one previously stored pineapple juice batch, to produce a juice with Brix/acid ratio which will tend to balance the Brix/acid ratio of the newly harvested pineapple such that the pineapple and juice when combined will have a combined Brix/acid ratio in a preselected range,taking a step to reduce surface microflora of the pineapple,immersing the cut pineapple in the selected juice, andpackaging and storing the pineapple/juice combination in a chilled state.
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이 특허에 인용된 특허 (14)
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