Raw filling process of yellow peach can

Abstract

The invention discloses a raw filling process of a yellow peach can, belonging to the technical field of food processing. The raw filling process comprises the following steps: (1) preparing raw materials; (2) cutting yellow peaches into slices, and removing kernels; (3) peeling; and (4) trimming, grading and canning. According to the raw filling process, As the peach flesh is put into a water tank filled with flowing clean water and is conveyed to different production processes by the flow of the water, the production consistency is guaranteed; as the peach flesh is in the water and is isolated from the air in the flowing process, the oxidation and browning of the peach flesh are avoided; meanwhile, compared with the prior art, the raw filling process has the advantages that a precooking process of the yellow peach is omitted, the production time is shortened, the technical bias in a traditional view that the oxidation and browning of the peach flesh are restrained only by inactivating the oxidase in the peach flesh at the high temperature is overcome, and the yellow peach can prepared by utilizing the raw filling process has the advantages that the peach flesh is hard, has certain hardness and good mouth feel and preserves the special strong fragrance of the yellow peach.

Description

technical field [0001] The invention relates to a raw packing process of canned yellow peach, which belongs to the technical field of food processing. Background technique [0002] At present, in the process of producing canned yellow peaches, in order to prevent the oxidative browning of the peach flesh, the traditional method is to heat and pre-cook the peeled and pitted yellow peaches to curb the oxidative browning by inactivating the oxidative enzymes in the peaches. Change in order to achieve the purpose of keeping the bright color of peach flesh. The existing problem is that the heating and precooking process will inevitably cause the peach body to become soft and rotten, and the taste will deteriorate, resulting in the loss of the flavor of the yellow peach. At the same time, the heating and precooking process takes a long time, which reduces the production efficiency of the canned yellow peach. Contents of the invention [0003] Aiming at the above-mentioned probl...

AI Technical Summary

Problems solved by technology

The existing problem is that during the heating and precooking process, the peach body will inevitably become soft and rotten, and the taste will deteriorate, resulting in the loss of the flavor of the yellow peach. At the same time, the heating and precooking process takes a long time, which reduces the production efficiency of canned yellow peaches.