Preparation method of canned cherry tomatoes

Abstract

The invention relates to a preparation method of canned cherry tomatoes. The preparation method comprises the following steps of removing stems; performing classification; making crosses; blanching treated cherry tomatoes in hot water of 95-98 DEG C for 10-20s, or steaming the treated cherry tomatoes with steam of which the temperature is 93-95 DEG C for 1-1.5min so that blanching is realized; cooling the blanched cherry tomatoes; peeling the cooled cherry tomatoes; cleaning the peeled cherry tomatoes; canning the cleaned cherry tomatoes; making soup: uniformly mixing three materials including white sugar, citric acid and purified water to obtain a soup base, wherein the sugar degree of the soup base is 14-18%, and pH of the soup base is 3.8-4.5, and boiling over the soup base for 8-15 minutes; adding the soup: maintaining the temperature of the soup base to be 90 DEG C or above, and pouring the soup base into can bodies; sealing the can bodies; and performing sterilization and cooling: sterilizing the canned cherry tomatoes of which the net weight is 3000g at the temperature of 92-94 DEG C for 22-26min, sterilizing the canned cherry tomatoes of which the net weight is 850g at the temperature of 92-94 DEG C for 18-22min, wherein the core temperature of the canned cherry tomatoes is 88-90 DEG C, well controlling the sterilization temperature and the sterilization time and detecting the core temperature of sterilized canned cherry tomatoes in a timing manner; and after the canned cherry tomatoes are sterilized, rapidly cooling the temperature of the canned cherry tomatoes to 38 DEG C or below, and besides controlling the residual chlorine of discharged cooling water to be at 0.5-0.8ppm so that the canned cherry tomatoes are obtained. The canned cherry tomatoes have the advantages of being good in mouth feel, high in reservation of nutrient components, and long in long quality guarantee period, and have original tomato mouth feel.

Description

[0001] Technical field: [0002] The invention mainly relates to the technical field of food processing and manufacturing, in particular to a method for preparing canned tomatoes. [0003] Background technique: [0004] Small tomato, also known as cherry tomato, is often called small tomato or cherry tomato. It is an annual herb belonging to the genus Solanaceae. [0005] Small tomatoes have the effects of promoting body fluid and quenching thirst, invigorating stomach and eliminating food, clearing heat and detoxifying, cooling blood and calming liver, nourishing blood and increasing appetite; it can cure thirst and loss of appetite, especially suitable for children and the elderly. However, at present, most of them are eaten with fresh seasonal fruits, which cannot meet the edible needs of the four seasons; in addition, there are also reports of canned tomatoes in syrup, but they are generally not peeled, so that the elderly and children eat. It is easy to inhale tomato skin...

AI Technical Summary

Problems solved by technology

However, at present, most of them are eaten with fresh seasonal fruits, which cannot meet the edible needs of the four seasons; in addition, there are also reports of canned tomatoes in syrup, but they are generally not peeled, so that the elderly and children eat. It is easy to inhale tomato skin into the respiratory tract, causing symptoms such as respiratory blockage and coughing, and the probability of danger increases; moreover, the soup juice of small canned tomatoes without peeling cannot enter the inside of the tomato, resulting in poor taste of the canned food; in addition, the currently prepared canned tomato It needs to be cooked in boiling water for 20-30 minutes first, resulting in a serious loss of nutrients in tomatoes and a loss of the taste of tomatoes; moreover, the taste is too soft and rotten, which also reduces consumers' liking for the product.

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