Preparation method of fruit can

A technology for canned fruit and fruit, which is applied in the directions of food preparation, food preservation, food science, etc., can solve the problems of canned fruit being easy to get angry, and achieves the effect of good effect, low cost and prevention of discoloration

Inactive Publication Date: 2015-12-09
SICHUAN HUIQUAN CANNED FOOD
View PDF6 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to provide a new method for preparing canned fruit. By adding honeysuckle extract at a specific concentration, the problem of overeating canned fruit and easily getting angry is solved, and the nutrition of canned fruit is better enriched, making it unique and special. aroma, increase the appetite of the eater

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

[0028] A preparation method for canned fruit, comprising the following process steps:

[0029] A. Preprocessing

[0030] The fresh fruit that is 45 parts by weight is cleaned, after peeling, cut into pieces, remove the core;

[0031] B. Plant extract preparation

[0032] Take 5 parts of dried honeysuckle and 1 part of green tea, add 10 times deionized water, boil, continue to boil for 25 minutes, filter, and take the filtrate, which is the plant extract;

[0033] C. precooked

[0034] Put the pretreated fruit into water at 90°C for 1 minute, add 0.5 part of color-protecting agent, continue to cook for 0.5 minutes, remove the pulp, and cool;

[0035] D. syrup preparation

[0036] Take 2 parts of the sugar mixture, add 60 parts of water into the cooking pot, boil and cool to room temperature;

[0037] E. canning

[0038] Add the fruit precooked in step C to the syrup obtained in step D, and 3 parts of the plant extract prepared in step B, stir evenly, and pack into can...

Embodiment 2

[0042] A preparation method for canned fruit, comprising the following process steps:

[0043] A. Preprocessing

[0044] The fresh fruit of 60 parts by weight is cleaned, peeled, cut into pieces, and removed the core;

[0045] B. Plant extract preparation

[0046] Take 5-10 parts of dried honeysuckle and 3 parts of green tea, add 10 times deionized water, boil, continue to boil for 45 minutes, filter, and take the filtrate, which is the plant extract;

[0047] C. precooked

[0048] Put the pretreated fruit into water at 100°C for 3 minutes, add 1 portion of color-protecting agent, continue to cook for 1 minute, remove the pulp, and cool;

[0049] D. syrup preparation

[0050] Take 6 parts of the sugar mixture and 80 parts of water into the cooking pot, boil and cool to room temperature;

[0051] E. canning

[0052] Add the fruit precooked in step C to the syrup obtained in step D, and 8 parts of the plant extract prepared in step B, stir evenly, and pack into cans; ...

Embodiment 3

[0056] A preparation method for canned fruit, comprising the following process steps:

[0057] A. Preprocessing

[0058] The fresh fruit of 55 parts by weight is cleaned, peeled, cut into pieces, and removed the core;

[0059] B. Plant extract preparation

[0060] Take 6 parts of dried honeysuckle and 2 parts of green tea, add 10 times deionized water, boil, continue to boil for 30 minutes, filter, and take the filtrate, which is the plant extract;

[0061] C. precooked

[0062] Put the pretreated fruit into water at 95°C for 2 minutes, add 0.8 parts of color-protecting agent, continue to cook for 0.6 minutes, remove the pulp, and cool;

[0063] D. syrup preparation

[0064] Take 3 parts of the sugar mixture and 70 parts of water into the cooking pot, boil and cool to room temperature;

[0065] E. canning

[0066] Add the fruit precooked in step C to the syrup obtained in step D, and 5 parts of the plant extract prepared in step B, stir evenly, and pack into cans;

...

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 preparation method of a fruit can and belongs to the technical field of canned food processing. The preparation method comprises the following steps: 1, cleaning, by weight, 45-60 parts of fresh fruits, removing peel, cutting the fruits into pieces, and removing kernels; 2, preparing a plant extract, wherein 5-10 parts of dry honeysuckle and1-3 parts of green tea are picked, deionized water with weight part 10 times the sum of the weight parts of the dry honeysuckle and the weight parts of the green tea is added, after the mixture is boiled, the boiling is continued for 25-45 minutes, the filtration is conducted, filtrate is picked, and the plant extract is obtained; 3, conducting pre-boiling, wherein the fruits which are pre-treated ready are placed into water at the temperature ranging from 90 DEG C to 100 DEG C for conducting the pre-boiling for 1-3 minutes, then 0.5-1 part of color fixative is added, the boiling is continued for 0.5-1 minute, fruit pulp is fished out, and the cooling is conducted; 4, preparing sweet water; 5, conducting canning; 6, conducting sealing and sterilization. Compared with the prior art, the fruit can prepared through the method has the advantages of being rich in nutrition, not prone to causing excessive internal heat and good in color and luster.

Description

technical field [0001] The invention relates to the technical field of canned food processing, in particular to a preparation method of canned fruit. 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] For example, the publication number is CN101112232, and the title is "a production process of low-sugar canned fruit". Among them: 360 grams of fruit, 158 grams of water, 69 grams of high-fructose syrup, 1.5 grams of citric acid, 1 gram of neotame, and 0.5 grams of vitamin C; The steps of ...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/272A23L1/30A23L1/01A23L3/00
CPCA23L3/00A23V2002/00
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