Making technology of canned pears

A production process and canned pear technology, applied in the field of canned pear production technology, can solve the problems of not being called fresh, not keeping up with the water in the market, etc., and achieving the effect of preventing stroke, good use effect, and lowering blood pressure.

Inactive Publication Date: 2017-12-01
XIAOGAN QISIMIAOXIANG CULTURAL MEDIA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In daily life, most consumers think that animal food is fresh just after being slaughtered, and plant food is fresh just after being picked. These foods lose their "freshness" after processing and storage, and canned fruits may not be able to keep up with the market. Juicy fruit, but the most authoritative evidence for judging the freshness of food is to see the degree of preservation of the original nutrients in the fruit. Any vegetables and fruits continue to "breathe" after picking, and some nutrients begin to decrease. Within 24 hours, grapes It will lose 40% of vitamin C, oranges will lose 30%, and yellow peaches will lose 10%. Vegetables and fruits are picked, transported and stored for a long time, and then placed in farmers markets or supermarkets. Even if the appearance is well preserved, they cannot be called Fresh

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of manufacturing process of canned pears, the specific steps of the manufacturing process of this canned pears are as follows:

[0023] S1: Selection of canning materials, selection of mature pears, the quality of pears used as pear canning materials needs to be guaranteed, and pears with insect eyes should not be selected. At the same time, pears need to be tested for pesticides, and pears that fail to meet the standards of pesticide testing cannot be used;

[0024] S2: Cleaning of pears, use detergent for fruit cleaning to clean pears, after washing with detergent, continue cleaning in salt water with a medium concentration of 1%, put the honey into the salt water with a concentration of 1% Wash in water, wash in salt water, and then rinse with running water;

[0025] S3: peeling treatment, peel the pears, use the skin of the pears, the peeled thickness is 2 mm, divide the pears into two after peeling,

[0026] S4: Pitting treatment, remove the pitting of the ...

Embodiment 2

[0034] A kind of manufacturing process of canned pears, the specific steps of the manufacturing process of this canned pears are as follows:

[0035] S1: Selection of canning materials, selection of mature pears, the quality of pears used as pear canning materials needs to be guaranteed, and pears with insect eyes should not be selected. At the same time, pears need to be tested for pesticides, and pears that fail to meet the standards of pesticide testing cannot be used;

[0036] S2: Cleaning of pears, use detergent for fruit cleaning to clean pears, after washing with detergent, continue cleaning in salt water with a medium concentration of 1%, put the honey into the salt water with a concentration of 1% Wash in water, wash in salt water, and then rinse with running water;

[0037] S3: peeling treatment, peeling the pears, using the skin of the pears, the peeled thickness is 2.5 mm, and dividing the pears into two after peeling,

[0038] S4: Pitting treatment, remove the pi...

Embodiment 3

[0046] A kind of manufacturing process of canned pears, the specific steps of the manufacturing process of this canned pears are as follows:

[0047] S1: Selection of canning materials, selection of mature pears, the quality of pears used as pear canning materials needs to be guaranteed, and pears with insect eyes should not be selected. At the same time, pears need to be tested for pesticides, and pears that fail to meet the standards of pesticide testing cannot be used;

[0048] S2: Cleaning of pears, use detergent for fruit cleaning to clean pears, after washing with detergent, continue cleaning in salt water with a medium concentration of 1%, put the honey into the salt water with a concentration of 1% Wash in water, wash in salt water, and then rinse with running water;

[0049]S3: peeling treatment, peeling the pears, using the skin of the pears, the thickness of the peeling is 3 mm, and dividing the pears into two after peeling,

[0050] S4: Pitting treatment, remove t...

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PUM

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Abstract

The invention discloses a making technology of canned pears. The making technology of canned pears specifically comprises the following steps of S1: selecting materials for canned pears; S2: cleaning pears; S3: performing peeling treatment; S4: performing kernel removal treatment; S5: steaming pear dices; S6: subpacking the steamed pear dices; S7: preparing sweet water in a compounding ratio; S8: steaming the canned pears; and S9: storing the canned pears. A method for steaming the pears in a manner that the pears are isolated from water is adopted, the sweet water is added, the steamed pears and the sweet water are sealed in a glass bottle, and then steaming is performed continuously, so that breeding of bacteria in the bottle is reduced; and besides, the steaming manner that the pears are isolated from the water is adopted, so that the completeness of the pear dices can be maintained to the maximum extent. Pagodatree flower honey has light pagodatree flower fragrance, is sweet, fresh, clean, aromatic and palatable and has the efficacy of dewetting, promoting urination, and cooling blood for hemostasis of pagodatree flowers, so that after the pagodatree flower honey is added, the canned pears have good use effects, and are suitable for more crowds to eat.

Description

technical field [0001] The invention relates to the technical field of canned food, in particular to a production process of canned pears. Background technique [0002] In daily life, most consumers think that animal food is fresh just after being slaughtered, and plant food is fresh just after being picked. These foods lose their "freshness" after processing and storage, and canned fruits may not be able to keep up with the market. Juicy fruit, but the most authoritative evidence for judging the freshness of food is to see the degree of preservation of the original nutrients in the fruit. Any vegetables and fruits continue to "breathe" after picking, and some nutrients begin to decrease. Within 24 hours, grapes It will lose 40% of vitamin C, oranges will lose 30%, and yellow peaches will lose 10%. Vegetables and fruits are picked, transported and stored for a long time, and then placed in farmers markets or supermarkets. Even if the appearance is well preserved, they cannot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/08A23B7/154A23L33/10
CPCA23B7/08A23B7/154Y02A40/90
Inventor 魏丹
Owner XIAOGAN QISIMIAOXIANG CULTURAL MEDIA
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