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Retort pouch of fresh birchleaf pear flower and preparing process thereof

A technology of tangli flower and soft canned food is applied in the field of fresh tangli flower soft canned food and its production process, which can solve the problems of waste of wild edible flower resources, lack of the production process of fresh tangli flower soft canned food, etc., and achieves good appearance, pure color and low cost. low cost effect

Inactive Publication Date: 2009-05-13
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the edible value of Tangli flower has long been confirmed by the folks in Yunnan, when eating Tangli flower at present, it can only be eaten in time when Tangli flower is fresh after picking. Once Tangli flower is not fresh, it cannot be eaten, resulting in this precious Wild edible flower resources are wasted
So far, there is no report on the fresh Tanglihua soft can and its manufacturing process in the present technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Pick the whole inflorescence when the flowers are in full bloom from March to May. Choose fresh and high-quality Tangli flowers with thick flesh, moderate maturity, no damage, no disease spots, and no pests. Wash them with clean water and soak them in 1.8% salt solution. Take out the Tangli flowers soaked in salt water, filter out the water, and heat in a microwave oven for 1.0 minute. Put Tanglihua into 3 times the weight of the color and shape protection solution, and then vacuum it at 0.06MPa until almost no air bubbles are released. The composition and content of the color-protecting and shape-protecting lotion are: 0.08% citric acid, 0.03% sodium sulfite, 1.5% salt, 0.04% zinc gluconate, 0.10% calcium lactate, and the rest is water. Put the above-treated Tangli flowers into packaging bags according to different grades as soon as possible, minimize the residence time to avoid pollution caused by air and other links, and then carry out vacuum packaging. The soft can...

Embodiment 2

[0020] Pick the whole inflorescence when the flowers are in full bloom from March to May. Choose fresh and high-quality Tangli flowers with thick flesh, moderate maturity, no damage, no disease spots, and no pests. Wash them with clean water and soak them in 2.5% salt solution. Remove the Tangli flowers soaked in salt water, filter out the water, and heat in a microwave oven for 3.0 minutes. Put Tanglihua into 6 times the weight of the color and shape protection solution, and then vacuumize it at 0.07MPa until almost no air bubbles are released. The composition and content of the color and shape protection liquid are: 0.4% citric acid, 0.25% sodium sulfite, 2.5% salt, 1.0% zinc gluconate, 1.5% calcium lactate, and the rest is water. Put the above-treated Tangli flowers into different grades as soon as possible Put the standard into the packaging bag, minimize the residence time to avoid pollution caused by air and other links, and then carry out vacuum packaging. The soft can...

Embodiment 3

[0022] Pick the whole inflorescence when the flowers are in full bloom from March to May. Choose fresh and high-quality Tangli flowers with thick flesh, moderate maturity, no damage, no disease spots, and no pests. Wash them with clean water and soak them in 4.5% salt solution for later use. . Take out the Tangli flowers soaked in salt water, filter out the water, and heat them in a microwave oven for 4.5 minutes. Put Tanglihua into 9 times the weight of the color and shape protection solution, and vacuum it at 0.08MPa until almost no air bubbles are released. The components of the color-protecting and shape-protecting lotion are: 0.8% citric acid, 0.45% sodium sulfite, 4.5% salt, 1.8% zinc gluconate, 2.5% calcium lactate, and the rest is water. Put the above-treated Tangli flowers into packaging bags according to different grades as soon as possible, minimize the residence time to avoid pollution caused by air and other links, and then carry out vacuum packaging. The soft c...

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PUM

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Abstract

The invention provides a soft canned food made from fresh birchleaf pear flowers and a production process thereof. The production process comprises cleaning fresh birchleaf pear flowers, soaking in saline water at room temperature, deactivating in a microwave oven by a dry method, protecting color and shape, vacuum sealed packaging with a composite film food packaging material, sterilizing, cooling, testing, and so on. The inventive soft canned food retains natural color of birchleaf pear flower (white flower and green flower stalk, receptacle and sepal), has pure fragrance, tender texture and intact shape. The soft canned food has the same dietary value as that of newly picked birchleaf pear flowers, so as to prolong the table stage of birchleaf pear flowers after being picked and avoid waste of wild food resource.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a fresh pear flower soft can and a manufacturing process thereof. Background technique: [0002] Tanglihua (Pyrus pashia Bach-Ham ex D.), also known as Chuanli, belongs to Rosaceae, deciduous tree. It grows in hillside slopes and jungles at an altitude of 650-3000m, and is widely distributed in various parts of Yunnan. It is a traditional wild edible flower. The crude protein content of Tangli flower is 26.61%. It has a complete range of amino acids, and contains VB1, VB2, niacin, VC and carotene and other vitamins. It is rich in mineral elements and also contains appropriate amounts of cellulose, carbohydrates, acids and fruits Glue and other nutrients. Therefore, Tanglihua has a complete range of nutrients and rich content, and has high edible value. Because the wild Tangli flower grows in the natural environment, it is not polluted by pesticides and chemical fertil...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/212A23L33/00A23L19/00
Inventor 樊建赵天瑞曹建新覃宇悦
Owner KUNMING UNIV OF SCI & TECH
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