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Preparation method of canned oranges

A technology for canned tangerines and citrus, which is applied to the field of canned tangerines preparation, can solve the problems that canned tangerines are easy to get angry, and achieves the effects of rich nutrition, good effect and low cost

Inactive Publication Date: 2015-12-23
SICHUAN HUIQUAN CANNED FOOD
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  • 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 oranges. By adding honeysuckle extract at a specific concentration, the problem of overeating canned oranges is easy to get angry is solved, and the nutrition of canned oranges is better enriched, making it unique and special. Aroma, improve the appetite of the eater

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0029] A. Preprocessing

[0030] Prepare 55 parts by weight

[0031] Take 20 parts of dried honeysuckle, add 10 times of deionized water, boil, continue to boil for 45 minutes, filter, and take the filtrate;

[0032] C. precooked

[0033] Put the pretreated tangerines into water at a temperature of 95°C for 2 minutes, add 0.8 parts of color-protecting agent, continue cooking for 0.8 minutes, remove the tangerine flesh, and cool;

[0034] D. syrup preparation

[0035] Take 4 parts of the sugar mixture, add 70 parts of water into the cooking pot, boil and cool to room temperature;

[0036] E. canning

[0037] Add citrus precooked in step C to the syrup obtained in step D, and 68 parts of the honeysuckle extract prepared in step B, stir evenly, and pack into cans;

[0038] F, sealing, sterilization

[0039] After adopting vacuum sealing, it can be sterilized.

Embodiment 2

[0041] A preparation method for canned oranges, comprising the following process steps:

[0042] A. Preprocessing

[0043] 50 parts by weight of fresh citrus are cleaned, peeled, and divided;

[0044] B. Preparation of honeysuckle extract

[0045] Take 10 parts of dried honeysuckle, add 10 times of deionized water, boil, continue to boil for 40 minutes, filter, and take the filtrate;

[0046] C. precooked

[0047] Put the pretreated tangerines into water at a temperature of 90°C for 1 minute, add 0.5 parts of color-protecting agent, continue cooking for 0.5 minutes, remove the tangerine flesh, and cool;

[0048] D. syrup preparation

[0049] Take 2 parts of the sugar mixture, add 60 parts of water into the cooking pot, boil and cool to room temperature;

[0050] E. canning

[0051] Add citrus precooked in step C to the syrup obtained in step D, and 5 parts of honeysuckle extract prepared in step B, stir evenly, and pack into cans;

[0052] F, sealing, sterilization ...

Embodiment 3

[0055] A preparation method for canned oranges, comprising the following process steps:

[0056] A. Preprocessing

[0057] 60 parts by weight of fresh citrus are cleaned, peeled, and divided into pieces;

[0058] B. Preparation of honeysuckle extract

[0059] Take 25 parts of dried honeysuckle, add 10 times of deionized water, boil, continue to boil for 60 minutes, filter, and take the filtrate;

[0060] C. precooked

[0061] Put the pretreated citrus in water at 100°C for 3 minutes, add 1 portion of color-protecting agent, continue cooking for 1 minute, remove the tangerine flesh, and cool;

[0062] D. syrup preparation

[0063] Take 6 parts of the sugar mixture and 80 parts of water into the cooking pot, boil and cool to room temperature;

[0064] E. canning

[0065] Add citrus precooked in step C to the syrup obtained in step D, and 8 parts of honeysuckle extract prepared in step B, stir evenly, and pack into cans;

[0066] F, sealing, sterilization

[0067] Aft...

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Abstract

The invention discloses a preparation method of canned oranges, and belongs to the technical field of canned food processing. The preparation method comprises the following steps: A. pretreatment, namely cleaning 50-60 parts by weight of fresh oranges, and peeling and sectioning the oranges; B. preparation of a honeysuckle extracting solution, namely adding 10 times of deionized water into 10-25 parts by weight of dried honeysuckle flowers, boiling and continuously stewing for 40-60 minutes, filtering, and taking a filtrate; C. precooking, namely putting the pretreated oranges into water with the temperature of 90-100 DEG C for precooking for 1-3 minutes, adding 0.5-1 part of a color protecting agent, continuously cooking for 0.5-1 minute, taking out orange pulps, and cooling the pulps; D. preparation of sweet water; E. canning; and F. sealing and sterilization. Compared with the prior art, the preparation method has the advantages that the nutrition is enriched, people has less possibility of getting dry-heat, and the canned oranges are bright in color.

Description

technical field [0001] The invention relates to the technical field of canned food processing, in particular to a preparation method of canned oranges. 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 fru...

Claims

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Application Information

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IPC IPC(8): A23B7/08
Inventor 罗小东
Owner SICHUAN HUIQUAN CANNED FOOD
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