Novel can

Abstract

The invention discloses a novel can processing technology and a can. Fruit, vegetable, meat and poultry materials are subjected to pretreatment and biological membrane solution heat treatment for realizing sterilization and inactivation of enzyme; after being canned and bagged, the materials are vacuumed and filled with a protecting gas; compact products are filled without inflation; after sealing, the materials are cooled by only needing low-heat short-time treatment or cooled without low-heat short-time treatment; and the materials in a package can be preserved for 8 to 12 months under the protection of a biological membrane or gas. In the invention, sugar, salt, acid or chemical preservative are not used for keeping quality and preservation; the can is not subjected to high-temperature sterilization without juice or with less juice; a fruit and vegetable can produced by the technology has better nutrition and flavor and lower cost; fruit and vegetable sausage and fruit and vegetable cakes can be produced; and traditional Chinese dishes can be made into a can and a microwave food.

Description

technical field [0001] The invention relates to a novel canned food processing technology and product, which is especially suitable for processing canned food or instant food with no or little soup, and can process Chinese dishes into canned food or microwave food. [0002] Background technique [0003] The main categories of existing canned fruits and vegetables are canned fruits in syrup, canned vegetables in salted, clear, pickled and seasoning categories. The preservation method is mainly the anti-corruption principle of using sugar, salt, or acid after the product is sterilized by high temperature. The process flow is generally: [0004] Material sorting—washing—cutting—pretreatment—canning (sugar water, salt water, etc.)—hot exhaust or vacuum sealing—sterilization—cooling—wiping cans and putting them into storage [0005] According to the characteristics of raw materials and processing varieties, different pretreatment processes are selected, such as color...

AI Technical Summary

Problems solved by technology

[0016] In order to overcome the defects of high sugar, high salt and too much soup in existing canned fruits and vegetables, reduce the loss of nutrition and flavor of fruits and vegetables; solve the problems of vacuum-packed high-temperature sterilization products and how to sterilize materials with different heat resistance; To find out a method for preserving canned food that does not rely on sugar, salt, acid and chemical preservatives and a process method suitable for making Chinese dishes into canned or microwave food. Canning and filling with protective gas, using low-heat (low temperature) short-time sterilization canning processing technology, this technology can reduce the processing intensity of fruit and vegetable materials, lower the sterilization temperature, shorten the time, no chemical preservatives are added to the product, and the product can be without soup The taste of the product can be freely adjusted. Different types of materials with different heat resistance, such as vegetables, meat and poultry, can be packed into the same package for low-heat short-term sterilization after pretreatment and biofilm liquid heat treatment.

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