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A technology for cherries and canned food, applied in food preservation, food ultrasonic treatment, fresh-keeping of fruits and vegetables, etc., can solve the problems of reducing the soft and waxy feeling of canned cherries, wasting manpower and material resources, and easily broken cherries, so as to avoid obesity, tooth decay, and browning. The effect of changing, delicate taste
Inactive Publication Date: 2016-10-26
MAANSHAN GUOHUA AGRI DEV CO LTD
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Summary
Abstract
Description
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Problems solved by technology
However, the traditional production of canned cherries requires pitting, which wastes a lot of manpower and material resources, and after pitting, the cherries are easily broken, resulting in residues in the can, which is not good for the appearance; because the cherry skin is difficult to remove, it is often kept when preparing cans, which will give The taste of canned food has a certain influence, reducing the softness of canned cherries
Method used
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Effect test
Embodiment 1
[0013] A canned cherry is prepared from the following raw materials in parts by weight: 73 cherries, 11 galacto-oligosaccharides, 0.6 salt, 0.12 vitamin C, 0.11 cellulase, and 0.02 lysozyme.
[0014] A kind of preparation method of canned cherry, its concrete steps are:
[0015] (1) Select fresh, complete and 9 ripe cherries, wash them, remove the stems, keep the skin and pits, put the cherries into a cleaned and sterilized canned bottle according to the specifications, add boiled distilled water, and immerse the cherries in the liquid surface , the distance from the mouth of the bottle is 5~6cm, add cellulase and vitamin C, put it in a 45°C water bath, 57KHz ultrasonic enzymolysis for 130 minutes, and quickly enzymolyze the cellulose, making the cherry skin taste fine and partially destroying the structure of the cherry skin , to maintain the integrity of the cherries, put them in steam for 20 seconds to destroy the enzyme activity of cellulase and browning enzymes, keep the ...
Embodiment 2
[0019] A canned cherry is prepared from the following raw materials in parts by weight: 74 cherries, 12 galacto-oligosaccharides, 0.7 salt, 0.13 vitamin C, 0.12 cellulase, and 0.02 lysozyme.
[0020] Preparation method, with embodiment 1.
Embodiment 3
[0022] A canned cherry is prepared from the following raw materials in parts by weight: 75 cherries, 13 galacto-oligosaccharides, 0.8 salt, 0.14 vitamin C, 0.13 cellulase, and 0.03 lysozyme.
[0023] Preparation method, with embodiment 1.
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Abstract
The invention discloses canned cherries. The canned cherries are made from the following raw materials of cherries, galactooligosaccharide, table salt, vitamin C, cellulase, lysozyme and dietary alkali. The canned cherries provided by the invention are simple to prepare, complete in granules, rich in nutrition, low in sugar content, bright in color, moderate in sour and sweet degrees, nutritive and healthy. Cherry stones are reserved, a part of effective components can be leached in the preparation process, and the nutritive components and the health-care components of the canned cherries are increased. Firstly, the cherries are placed in cans, and cherry peel is in partial enzymolysis with cellulase, so that the integrity of the cherries can be guaranteed, and the canned cherries are fine and smooth in mouth feel; after enzymolysis, steam blanching is performed, so that activity of the cellulase is lost, the enzymolysis of the cherry peel is stopped, besides, enzymes with brown stains also lose activity, and bright color is maintained; the canned cherries do not contain any additives or white granulated sugar, so that obesity and dental caries are avoided, and the canned berries are safe and healthy; and after enzyme deactivation, lysozyme is added, the water addition quantity is determined, and low temperature sterilization is performed. The operation is simple and efficient, the cost is low, the activity of the lysozyme is reserved, and the shelf life is prolonged.
Description
technical field [0001] The invention mainly relates to the field of canned food processing, in particular to a canned cherry. Background technique [0002] When the cherry is ripe, the color is bright red, exquisite and translucent, delicious and delicate, rich in nutrition, and has high medical and health care value. It is rich in sugar, organic acids, vitamins and mineral elements, etc., and has high health care value. Brain puzzle, prevention and treatment of measles, swelling and pain relief, anti-oxidation, anti-aging. Cherry stone has the functions of penetrating rash and detoxification, calming the nerves and helping sleep, lowering blood pressure and improving blood vessel viscosity. [0003] The growing season of cherries is very short, which cannot meet the year-round demand in the market. As a storage method, canned cherries have a long processing history in our country. However, the traditional production of canned cherries requires pitting, which wastes a lot ...
Claims
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Application Information
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