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A processing technology and fruit canning technology, which is applied in heating preservation of fruits/vegetables, fruit and vegetable preservation, food preservation, etc. Good, technically improved effect
Inactive Publication Date: 2012-06-06
大连渴望科技发展有限公司
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Problems solved by technology
[0003] In daily life, most consumers think that animal food is fresh just after being slaughtered, and plant food is fresh just after being picked. These foods lose their "freshness" after processing and storage, and canned fruits may not be able to keep up with the market. Juicy fruit, but the most authoritative evidence for judging the freshness of food is to see the degree of preservation of the original nutrients in the fruit. Any vegetables and fruits continue to "breathe" after picking, and some nutrients begin to decrease. Within 24 hours, grapes Will lose 40% of vitamin C, oranges will lose 30% of vitamin C, yellow peaches will lose 10% of vitamin C, vegetables and fruits are picked, transported and stored for a long time, and then placed in farmers markets or supermarkets, even if the appearance is well preserved , cannot be called fresh
Method used
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[0022] 1. Raw material processing: clean the yellow peaches and cherries, cut the yellow peaches into chunks, and cut the cherries into petals;
[0023] 2. Heat treatment: Put the cut yellow peaches in 100°C water for 10 minutes, quickly remove them, and put them in cold water to cool; put the cut cherries in 90°C water for 3 minutes, remove them quickly, and put Cool in cold water;
[0024] 3. Juicing: Add 5-50 parts of flavoring agent, 0.02-0.05 part of preservative, and 0.2 part of citric acid into 100 parts of water to fully dissolve to form a seasoning liquid;
[0025] 4. Canning: put the heat-treated yellow peaches and cherries into the can at a ratio of 3:1, put the prepared seasoning liquid into the can, and vacuum seal;
[0031] 1. Raw material processing: clean the peeled pineapple and cut into pieces;
[0032] 2. Heat treatment: Put the cut pineapple in a suitable shape into water at 80-110°C for 5-10 minutes, quickly remove it, and put it in cold water to cool;
[0033] 3. Juicing: Add 5-50 parts of flavoring agent, 0.02-0.05 part of preservative, and 0.2 part of citric acid into 100 parts of water to fully dissolve to form a seasoning liquid;
[0034] 4. Canning: Put the heat-treated pineapple and the seasoning liquid of the juice into the can, and vacuum seal;
[0035] 5. Sterilization: Sterilize the vacuum-sealed cans at 100°C for 20 minutes, and then cool them down rapidly.
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Abstract
The invention relates to the field of can processing processes, and concretely relates to a processing process for a fresh-keeping fruit can. The processing process comprises the following steps: 1, raw material processing: cleaning a peeled fruit, and cutting the fruit into blocks; 2, thermal processing: blanching the well cut fruit with a proper shape in 80-110DEG C water for 5-10min, rapidly pulling out the fruit, and cooling the fruit in cold water; 3, preparing a liquid: fully dissolving 5-50 parts of a seasoning agent, 0.02-0.05 parts of an antiseptic and 0.2 parts of citric acid in 100 parts of water to form the seasoning liquid; 4, canning: canning the thermal processed fruit and the well seasoned seasoning liquid, and vacuum-sealing; and 5, disinfecting: disinfecting the vacuum-sealed can at 100DEG C for 20min, and rapidly cooling. According to the fruit can prepared with the process, the original brittleness and the original mouthfeel of the fruit are maintained, so compared with original processes, the process of the invention is improved
Description
[0001] technical field [0002] The invention relates to the field of canned food processing technology, in particular to a fresh-keeping fruit canned food processing technology. Background technique [0003] In daily life, most consumers think that animal food is fresh just after being slaughtered, and plant food is fresh just after being picked. These foods lose their "freshness" after processing and storage, and canned fruits may not be able to keep up with the market. Juicy fruit, but the most authoritative evidence for judging the freshness of food is to see the degree of preservation of the original nutrients in the fruit. Any vegetables and fruits continue to "breathe" after picking, and some nutrients begin to decrease. Within 24 hours, grapes Will lose 40% of vitamin C, oranges will lose 30% of vitamin C, yellow peaches will lose 10% of vitamin C, vegetables and fruits are picked, transported and stored for a long time, and then placed in farmers markets or ...
Claims
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Application Information
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