Canned pear preparing method

A technology for canning pears and pears, which is applied in the directions of food preservation, fruit and vegetable preservation, food science, etc., can solve the problems of not expanding the utilization value of fruits, and achieve the effects of improving health care efficacy, preventing discoloration problems, and low cost.

Inactive Publication Date: 2015-12-09
SICHUAN HUIQUAN CANNED FOOD
View PDF7 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The mouthfeel of canned fruit in the prior art is generally sweet, and is only used as a snack, and the utilization value of the fruit has not been expanded

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A preparation method for canned pears, comprising the following process steps:

[0031] A. Preprocessing

[0032] The fresh pears that are 45 parts by weight are cleaned, peeled, cored, and cut into pieces;

[0033] B. Plant extract preparation

[0034] Take 2 parts of dried honeysuckle, 1 part of licorice, 1 part of schisandra, and 1 part of grapefruit peel, add 10 times the weight of deionized water, boil it, continue to boil for 25 minutes, filter, and take the filtrate;

[0035] C. precooked

[0036] Put the pretreated pears into water at a temperature of 90°C for 1 minute, add 0.5 parts of color-protecting agent, continue to cook for 0.5 minutes, remove the pulp, and cool;

[0037] D. syrup preparation

[0038] Take 1 part of the sugar mixture, add 60 parts of water into the cooking pot, boil and cool to room temperature;

[0039] E. canning

[0040] Add the precooked pears in step C to the syrup obtained in step D, and 2 parts of the plant extract prepar...

Embodiment 2

[0044] A preparation method for canned pears, comprising the following process steps:

[0045] A. Preprocessing

[0046] The fresh pears that are 60 parts by weight are cleaned, peeled, cored, and cut into pieces;

[0047] B. Plant extract preparation

[0048] Take 6 parts of dried honeysuckle, 3 parts of licorice, 3 parts of Schisandra chinensis, and 3 parts of pomelo peel, add 10 times the weight of deionized water, boil, continue to boil for 40 minutes, filter, and take the filtrate;

[0049] C. precooked

[0050] Put the pretreated pears into water at 100°C for 3 minutes, add 1 portion of color-protecting agent, continue cooking for 1 minute, remove the pulp, and cool;

[0051] D. syrup preparation

[0052] Take 4 parts of the sugar mixture, add 80 parts of water into the cooking pot, boil and cool to room temperature;

[0053] E. canning

[0054] Add the precooked pears in step C to the syrup obtained in step D, and 6 parts of the plant extract prepared in step ...

Embodiment 3

[0058] A preparation method for canned pears, comprising the following process steps:

[0059] A. Preprocessing

[0060] The fresh pears that are 55 parts by weight are cleaned, peeled, cored, and cut into pieces;

[0061] B. Plant extract preparation

[0062] Take 4 parts of dried honeysuckle, 2 parts of licorice, 2 parts of schisandra, and 2 parts of pomelo peel, add 10 times the weight of deionized water, boil, continue to boil for 35 minutes, filter, and take the filtrate;

[0063] C. precooked

[0064] Put the pretreated pears into water at a temperature of 95°C for 2 minutes, add 0.8 parts of color-protecting agent, continue to cook for 0.8 minutes, remove the pulp, and cool;

[0065] D. syrup preparation

[0066] Take 2 parts of the sugar mixture and 70 parts of water into the cooking pot, boil and cool to room temperature;

[0067] E. canning

[0068] Add the pears precooked in step C to the syrup obtained in step D, and 3 parts of the plant extract prepared ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a canned pear preparing method and belongs to the technical field of canned food processing. The method includes the following technical steps that 1, by weight, 45-60 parts of fresh pears are cleaned, peeled, denucleated and cut into blocks; 2, 2-6 parts of dried honeysuckle, 1-3 parts of liquorice, 1-3 parts of schisandra chinensis, 1-3 parts of shaddock peels are taken, deionized water 10 times of the mixture in weight is added to the mixture, the mixture is continuously decocted for 25-40 minutes after being boiled and then filtered, and the filtered liquid is taken; 3, the preprocessed pears are placed into water at the temperature of 90 DEG C-100 DEG C for precooking for 1-3 minutes, then 0.5-1 part of color fixative is added, the mixture is boiled continuously for 0.5-1 minute, and the pear meat is fished out for cooling; 4, 1-4 parts of mixture of sugar and 60-8- parts of water are added to a cooking pot, and the mixture is cooled to the room temperature after being boiled; 5, canning is conducted, 6, sealing and sterilizing are conducted. The canned pear has the advantages that the canned pears have a certain heal care effect, are good in color and luster and can increase the appetite of eaters.

Description

technical field [0001] The invention relates to the technical field of canned food processing, in particular to a preparation method of canned pears. Background technique [0002] The maintenance of freshness and nutritional value of canned fruit is unique, second only to fresh fruit. The whole process from raw material picking to processing is generally very short, and high temperature and heat stop all chemical reactions of fruit and vegetable products. Cans not only store the nutritional value of fruits, but also facilitate transportation, allowing people to taste the taste of fruits from all over the country and even the world, and improving the utilization value of fruits. [0003] There are many kinds of canned fruits in the prior art, including yellow peaches, apples, lychees, hawthorns, oranges, etc. For example, the publication number is CN101112232, and the invention patent titled "a production process for low-sugar canned fruits" discloses low-sugar Canned fruit...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23B7/08A23B7/153
Inventor 罗小东
Owner SICHUAN HUIQUAN CANNED FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap