Preparation method of canned yellow peach containing no additives

Abstract

The invention relates to a preparation method of a canned yellow peach containing no additives, and discloses a can making method, wherein no additives are added in the making process and the taste of the yellow peach is maintained. The preparation method is characterized in that ice water is used in the making process, so that the yellow peach is kept in the low temperature environment, the freshness is guaranteed, the yellow peach is then canned, steamed, sterilized and disinfected at a high temperature, the gas in a can is heated and then exhausted along a gap between a can cover and a canned bottle, and a bottle cover is then rapidly screwed, and is compressed under the action of the inner and outer pressure difference to form vacuum sealing. According to the preparation method, no additives are used in the material preparation stage, the canning stage and the sterilizing and packaging stage. No additives are used in the preparation of the canned yellow peach, the crisp taste of the yellow peach in the mouth is kept, the canned yellow peach is purely natural and is pollution-free, and the method is simple and easy to popularize.

Description

technical field [0001] The invention discloses a method for preparing a canned yellow peach without additives, relates to a method for preparing a canned yellow peach without any additives, and belongs to the field of food processing. In particular, it relates to a canning method that does not add additives and can maintain the mouthfeel of yellow peaches during the production process. Background technique [0002] At present, the nutritional value of yellow peach is very high, rich in vitamin C and a large amount of cellulose, carotene, lycopene, red pigment and various trace elements needed by the human body, so it is deeply loved by people. In summer, for To make yellow peaches taste better, yellow peaches will be made into cans for consumption. During the production process of existing cans, yellow peaches have different sizes. After being stored in the can, the taste is different everywhere, sweet and sour There is a large difference in the degree of hardness, and the ...

AI Technical Summary

Problems solved by technology

The sterilization adopts atmospheric pressure sterilization, the sterilization time is 10-15min, and the sterilization temperature is 90-100°C. In this invention, antioxidants are added for the storage and anti-oxidation of canned food, which destroys the naturalness of yellow peaches and has certain effects on human health. If the packaging and disinfection are divided into two steps, the air pressure in the tank will increase, and the overflow of sugar water in the tank will affect its sealing effect, making its storage time shorter. Seam and cut in half lengthwise. The yellow peach meat flaps are relatively large. During the production process, it is difficult to taste, and there will be uneven sweetness and sourness, which will affect the taste.

[0006] Publication No. CN106690164A discloses a method for preparing canned yellow peaches. The preparation method is as follows: select fresh yellow peaches with uniform size, bright color and plumpness, soak them in an aqueous solution of sodium carbonate, immerse them in water, and add mixed enzymes for enzymolysis; After enzymatic hydrolysis, immerse in warm water and ice water successively. After peeling and removing the core, put the yellow peach into the mixed fruit enzyme, take it out after treatment, put it into the filling liquid, and put it into a can. In the process of yellow peach treatment in this invention, the yellow peach inside The dietary fiber is destroyed, making the meat soft and chewy, destroying the nutritional value, not suitable for children or people with poor digestive system

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