Preparation method of canned pear in syrup

A technology of canned pears in syrup, applied in food preparation, application, food science, etc., which can solve the problems of loss of nutrients and flavor, large loss of nutrients, many manpower and material resources, etc., to achieve reduced damage, short production cycle, and good shape beautiful effect

Inactive Publication Date: 2013-09-25
LUISKY SHAANXI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the processed products of fresh pears are mainly canned products, and the traditional processing process of canned products is complicated, takes a long time, consumes more manpower and material resources, and also causes a large loss of nutrients and destroys the original flavor of fresh pears. Especially in the precooking and exhausting steps in the processing process, the effect of high temperature makes the nutritional content and flavor of pears greatly lost, the hardness is reduced, the product tastes too soft, and the taste is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method for canned pears in syrup, comprising the following steps:

[0023] 1) Select fresh and juicy pears with a maturity of more than 80%, dense pulp tissue, few stone cells, and normal flavor (reject pears with pests, mechanical damage, softness and mildew), and use a peeler to remove the pears. After peeling, the pears basically maintain the original shape, without obvious edges and corners, without mechanical damage, etc. The residual skin and chloasma on the fruit surface are cleaned to keep the fruit surface smooth and smooth, and the fruit stalk and calyx are dug out to remove rotten fruit, Immediately put the worm eyes into the color protection solution for color protection after peeling, and then cut the flap, dig out the core, and shape (semi-circle, strip, diced, etc.);

[0024] Wherein, the color protecting solution includes 0.3% edible salt, 0.1% citric acid, and the balance is water in terms of mass fraction;

[0025] 2) According to the ma...

Embodiment 2

[0031] A preparation method for canned pears in syrup, comprising the following steps:

[0032] 1) Select fresh and juicy pears with a maturity of more than 80%, dense pulp tissue, few stone cells, and normal flavor (reject pears with pests, mechanical damage, softness and mildew), and use a peeler to remove the pears. After peeling, the pears basically maintain the original shape, without obvious edges and corners, without mechanical damage, etc.; clean the residual skin and chloasma on the fruit surface, keep the fruit surface smooth and smooth, and dig out the fruit stalk and calyx, and remove rotten fruit, Insect eyes, etc., after peeling, immediately put them into the color protection solution for color protection, and then cut them into flaps, dig out cores, and shape them (semi-circle, strip, diced, etc.);

[0033] Wherein, the color-protecting solution includes, by mass fraction, 0.5% edible salt, 0.3% citric acid, and the balance is water;

[0034] 2) According to th...

Embodiment 3

[0040] A preparation method for canned pears in syrup, comprising the following steps:

[0041] 1) Select fresh and juicy pears with a maturity of more than 80%, dense pulp tissue, few stone cells, and normal flavor (reject pears with pests, mechanical damage, softness and mildew), and use a peeler to remove the pears. After peeling, the pears basically maintain the original shape, without obvious edges and corners, without mechanical damage, etc.; clean the residual skin and chloasma on the fruit surface, keep the fruit surface smooth and smooth, and dig out the fruit stalk and calyx, and remove rotten fruit, Insect eyes, etc., after peeling, immediately put them into the color protection solution for color protection, and then cut them into flaps, dig out cores, and shape them (semi-circle, strip, diced, etc.);

[0042] Wherein, the color protecting solution includes 0.4% edible salt, 0.5% citric acid, and the balance is water in terms of mass fraction;

[0043] 2) Accordin...

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PUM

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Abstract

The invention discloses a preparation method of canned pear in syrup. The method belongs to the technical field of food processing. The method comprises the steps that: (1) vacuuming liquid is injected into pear pieces according to a mass ratio of 1:1.5-3; when a vacuum degree is reduced to 0.07-0.09MPa, vacuuming is carried out for 5-10min, such that vacuumed pear pieces are obtained; and (2) the vacuumed pear pieces are canned, and soup liquid is added; the can is sealed, and is subjected to normal-temperature sterilization for 15-25min under a temperature of 98-100 DEG C; and the can is cooled, such that the canned pear in syrup is obtained. The vacuuming liquid comprises the following components, by mass, 0.05-0.1% of calcium lactate, 0.1-0.3% citric acid, 0.05-0.1% of D-sodium isoascorbate, and balance of water. With the preparation method provided by the invention, a production period is short, manpower and material resources are saved, energy consumption is low, and processing cost is reduced. The method is environment friendly, and is suitable for industrial large-scale productions.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a preparation method of canned food, in particular to a preparation method of canned pear in syrup. Background technique [0002] Pear is sweet and delicious, crispy and juicy. It is a fruit favored by consumers for a long time. It is rich in protein, fat, sugar, crude fiber, calcium, phosphorus, iron and other minerals, and multivitamins. Blood pressure, nourishing yin and clearing away heat. Pears are known as the "family of all fruits". Because of their tenderness, juiciness, sweet and sour taste, they are also known as "natural mineral water". [0003] At present, the processed products of fresh pears are mainly canned products, and the traditional processing process of canned products is complicated, takes a long time, consumes more manpower and material resources, and also causes a large loss of nutrients and destroys the original flavor of fresh pears. Especially i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 刘浪勇吴晗王俊华
Owner LUISKY SHAANXI FOOD
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