Making method of canned olea europaea fruits

Abstract

The invention provides a making method of canned olea europaea fruits. The making method comprises the following steps of selecting fruits, performing cleaning, performing soaking in an aqueous alkaline solution, performing pickling, sealing cans and performing sterilization. The making method is characterized by comprising the specific steps of putting acid-pickled and hardened olea europaea fruits into boiling water, performing stirring for 2-5 minutes, fishing out the stirred olea europaea fruits, and performing cooling with cold water; pricking or carving the acid-pickled, hardened and cooled olea europaea fruits; adding an appropriate quantity of food additives to the pricked or carved olea europaea fruits at twice, putting the olea europaea fruits with the food additives into water, boiling over the olea europaea fruits, and pouring the boiled olea europaea fruits into a vat for standing for 20-26 hours; fishing out the olea europaea fruits in which materials are permeated, adding an appropriate quantity of food additives, putting the processed olea europaea fruits into the water, boiling over the olea europaea fruits, fishing out the boiled olea europaea fruits, and performing rinsing to remove the food additives on the surface of the peel of the olea europaea fruits; and sealing the cans, loading the olea europaea fruits after surface treatment, adding a food additive aqueous solution, performing sealing, and performing covering. The canned olea europaea fruits made by the making method disclosed by the invention are free from bitter taste, the olea europaea fruits are consistent in surface color and uniform in hardness, permeated materials in the olea europaea fruits are uniform, and canned olea europaea fruits are consistent in taste.

Description

technical field [0001] The invention relates to a method for making canned olive fruit. Background technique [0002] Olive (Olea europaea.) is an evergreen tree belonging to the genus Oleaceae Oleaceae. Olive fruit is rich in unsaturated fatty acids, carotene, squalene, flavonoids and polyphenols, which can protect the cardiovascular system, promote blood circulation, improve digestive system function, and improve endocrine system functions. However, because the olive fruit contains bitter glucose and tannins, it has a strong bitter taste and is difficult to eat fresh. Especially in the production process of canned olive fruit, it is necessary to remove the bitterness and astringency of the olive fruit. A "processing method for canned olives" (CN 102511543 A) published in a Chinese invention patent application. In this method, the olives are soaked in an alkaline solution for several hours, and then the olives are soaked in water or phosphoric acid solution for several hou...

AI Technical Summary

Problems solved by technology

Although this method is good for debittering and astringent olives, there are still some deficiencies: one is that there is no greening process, so that the olives in the canned olives are inconsistent in color, uneven in hardness, and may even occur Part of the olive fruit is oxidized and rotted, which affects the quality and shelf life of the product; 2. The internal osmosis of the olive fruit is uneven and the taste is inconsistent