Processing process of raspberry clear water can
A processing technology and technology of raspberry, applied in the function of food ingredients, preservation of fruits/vegetables with acid, food ingredients as anti-microbial preservation, etc., can solve the problems of canning without raspberry, improve appetite, prevent discoloration, Good sterilization effect
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Embodiment 1
[0023] A processing technology of raspberry clear water can, comprising the following steps,
[0024] (1) Pretreatment of raspberry: select fresh raspberry with rich color and no rot and mildew, wash it clean, and remove the branches.
[0025] (2) Preservation; the ratio of preservation solution is: 6% salt; 2% citric acid; 1% ascorbic acid; the rest is water. Soak the pretreated raspberry completely in the preservative solution for 6 hours.
[0026] (3) Cooking; cooking is high-temperature steam cooking, at a temperature above 95°C for 45 minutes.
[0027] (4) Cooling and filling; place the raspberry in an air-conditioned room and cool to room temperature. Then put the cooled raspberry into the jar, then add 1% salt water to the jar, and adjust the pH in the jar to about 4 with a 2% citric acid solution, and the jar has a volume of 240ml.
[0028] (5) Exhaust and seal the can; heat exhaust at 95°C for 8 minutes, and seal the can with a seamer.
[0029] (6) Sterilization a...
Embodiment 2
[0032] A processing technology of raspberry clear water can, comprising the following steps,
[0033] (1) Pretreatment of raspberry: select fresh raspberry with rich color and no rot and mildew, wash it clean, and remove the branches.
[0034] (2) Preservation; the ratio of preservation solution is: 7% salt; 2.5% citric acid; 1.5% ascorbic acid; the rest is water. Soak the pretreated Rubus completely in the fresh-keeping solution for 7 hours.
[0035] (3) Cooking; cooking is high-temperature steam cooking, at a temperature above 95°C for 50 minutes.
[0036] (4) Cooling and filling; place the raspberry in an air-conditioned room and cool to room temperature. Then put the cooled raspberry into the jar, then add 1.25% salt water to the jar, adjust the pH to about 4 with a 2.5% citric acid solution, and the jar has a volume of 300ml.
[0037] (5) Exhaust and seal the can; heat exhaust at 99°C for 9 minutes, and seal the can with a seamer.
[0038] (6) Sterilization and coolin...
Embodiment 3
[0041] (1) Pretreatment of raspberry: select fresh raspberry with rich color and no rot and mildew, wash it clean, and remove the branches.
[0042] (2) Preservation; the ratio of preservation solution is: 8% salt; 3% citric acid 2% ascorbic acid; the rest is water. Soak the pretreated raspberry completely in the fresh-keeping solution for 8 hours.
[0043] (3) Cooking; cooking is high-temperature steam cooking, at a temperature above 95°C for 60 minutes.
[0044] (4) Cooling and filling; place the raspberry in an air-conditioned room and cool to room temperature. Then put the cooled raspberry into the jar, then add 1.5% salt water to the jar, adjust the pH to about 4 with a 3% citric acid solution, and the jar has a volume of 380ml.
[0045] (5) Exhaust and seal the can; heat exhaust at 99°C for 10 minutes, and seal the can with a seamer.
[0046] (6) Sterilization and cooling: use infrared heating to sterilize at 120°C for 20 minutes, and cool to room temperature;
[004...
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