| 摘要 |
PURPOSE:To make a parcocarp transparent and obtain the subject syrupped apple having a proper mouth touch by removing air bubbles in cells of the parcocarp of a syrupped apple prepared by immersing the whole body of a peeled and cored apple in syrup. CONSTITUTION:A selected apple is washed, peeled and cored. The whole body of the apple parcocarp is then placed in a vessel and a tasted syrup is poured thereinto for immersing the apple parcocarp in the syrup. Air in cells of the parcocarp is subsequently removed as completely as possible by carrying out deaeration in a vacuum vessel so that the transparency of the whole apple parcocarp may be improved. The resultant deaerated apple parcocarp is packed in a transparent pack together with the syrup and tightly sealed, thus obtaining the objective pale yellow and transparent syrupped apple. |
