Preparation method of green pea can

A green pea and canned technology, applied in food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of loss of nutrients in apricots, lax temperature control, affecting health, etc., to ensure hygiene, ensure a healthy diet, and satisfy The effect of nutritional requirements

Inactive Publication Date: 2013-10-30
于露华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the traditional processing of canned green peas, the inspection of the quality of green peas is often not considered, and sanitation such as sterilization is not paid attention to during the processing, resulting in the production of canned green peas. There are often certain hygienic problems that affect the People's health; and the lack of strict temperature control during processing leads to the loss of nutrients in apricots, which cannot meet people's needs for them

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0023] (1) Preparation of raw green peas:

[0024] a. Raw material acquisition: picking green peas whose growth period is from April to June, peeling and grading;

[0025] b. Shelling and grading of raw materials: use grading rollers to shell the green peas, and send the peeled products to the workshop for precooking according to the grade. If the precooking cannot be done in time, it can be properly sprayed with cold water to prevent heat and discoloration;

[0026] c. Precook and cool the raw materials: Put the graded green peas into the sandwich pot for precooking, add about 400kg of water, heat to a slight boil, add about 200kg of green beans (4 baskets) and stir while heating, until the boil, about 2— Stop heating for 3 minutes, use a cold water pipe to pour along the edge of the pot, and slowly take out the pot to prevent the beans from being scattered on the ground; put them into different cooling pools according to the level and cool them to room temperature with flowi...

Embodiment 1

[0040] (1) Preparation of raw green peas:

[0041] a. Raw material acquisition: picking green peas whose growth period is June, peeling and grading;

[0042] b. Shelling and grading of raw materials: use grading rollers to shell the green peas, and send the peeled products to the workshop for precooking according to the grade. If the precooking cannot be done in time, it can be properly sprayed with cold water to prevent heat and discoloration;

[0043] c. Precook and cool the raw materials: put the graded green peas into the sandwich pot for precooking, add about 400kg of water, heat to a slight boil, add about 200kg of green beans (4 baskets) and stir while heating, until it boils slightly, about 3 minutes Stop heating, use a cold water pipe to inject along the edge of the pot, and slowly take it out of the pot to prevent the beans from being scattered on the ground; put them into different cooling pools according to the level and cool them to room temperature with flowing w...

Embodiment 2

[0056] (1) Preparation of raw green peas:

[0057] a. Raw material acquisition: picking green peas whose growth period is April, peeling and grading;

[0058] b. Shelling and grading of raw materials: use grading rollers to shell the green peas, and send the peeled products to the workshop for precooking according to the grade. If the precooking cannot be done in time, it can be properly sprayed with cold water to prevent heat and discoloration;

[0059]c. Precooking and cooling the raw materials: Put the graded green peas into the sandwich pot for precooking, add about 400kg of water, heat to a slight boil, add about 200kg of green peas (4 baskets) and stir while heating until it boils for about 2 minutes Stop heating, use a cold water pipe to inject along the edge of the pot, and slowly take it out of the pot to prevent the beans from being scattered on the ground; put them into different cooling pools according to the level and cool them to room temperature with flowing wat...

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PUM

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Abstract

The invention discloses a preparation method of a green pea can and belongs to the technical field of food. The method comprises steps of preparation of green pea raw material, filling, disinfection of pan and pipelines, soup preparation, soup addition, sealing, reworking, cleaning, sterilization and cooling, water wiping and storage. According to the technical method provided by the invention, health detection and grading are carried out during purchasing of the raw material; the material is disinfected during filling; the pipelines are disinfected before filling of the soup; the sealing is carried out after filling; and unqualified precuts are reworked. Therefore, the method ensures sanitation of the processing process and diet health of people. During the production process, citric acid is used for treating green peas and the soup respectively, thereby ensuring no loss of nutrient composition and satisfying nutrition demands on diets of people.

Description

technical field [0001] The invention relates to a canned food, in particular to a method for preparing canned green peas, and belongs to the technical field of food. Background technique [0002] Green pea is a common vegetable for people. Because it is rich in nutrients, it mainly contains protein, fat, sugar, crude fiber, and contains certain vitamins such as gibberellin A, lectin, carotene, and vitamins. , and be liked by people, there are many foods derived from green peas as raw materials, and canned green peas is one of them. During the traditional processing of canned green peas, the inspection of the quality of green peas is often not considered, and sanitation such as sterilization is not paid attention to during the processing, resulting in the production of canned green peas. There are often certain hygienic problems that affect the People's health; and the lack of strict temperature control during processing leads to the loss of nutrients in apricots, which cann...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/08A23B7/10A23B7/158
Inventor 于露华
Owner 于露华
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