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Canned oranges and preparation method thereof

A technology of canned oranges and oranges, applied in the field of canned oranges and its preparation, can solve the problems of many manual steps, troublesome processing, and poor taste of oranges, and achieve the effects of reducing manual operations, improving hygiene and safety, and good taste

Pending Publication Date: 2021-11-16
CHIC FOODS INT ANHUI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Aiming at the deficiencies of the prior art, the present invention provides a canned orange and a preparation method thereof, which has the advantages of less manual steps, simple processing, little change in taste, etc., and solves the troublesome processing of the existing canned orange, which requires more manual steps. More, while sterilizing at the same time, it will lead to the problem that the taste of oranges in canned oranges will deteriorate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of canned orange, comprises the raw material of following ratio by weight:

[0035] 3 parts of fresh oranges, 10 parts of water, 2 parts of sugar, 6 parts of food coloring, 3 parts of citric acid, 2 parts of mint water, 3 parts of fresh oranges are orange segments whose peeling time does not exceed 20 minutes, and the orange peel on the surface of the orange segment The mint water is fresh mint leaves that have been picked for no more than 10 minutes, washed with clean water for 30 minutes, and sterilized by ultraviolet light for 5 minutes.

[0036] Another technical problem to be solved by the present invention is to provide a method for preparing canned oranges, comprising the following steps:

[0037] S1, sterilization

[0038] Put 3 parts of fresh oranges into the sterilization chamber, and fill the sterilization chamber with a large amount of liquid nitrogen until the temperature in the sterilization chamber reaches minus 150 degrees Celsius, and keep the f...

Embodiment 2

[0048] A kind of canned orange, comprises the raw material of following ratio by weight:

[0049] 5 parts of fresh oranges, 50 parts of water, 5 parts of sugar, 10 parts of food coloring, 10 parts of citric acid, 8 parts of mint water, 5 parts of fresh oranges are orange segments whose peeling time does not exceed 30 minutes, and the orange peel on the surface of the orange segment The mint water is fresh mint leaves that have been picked for no more than 30 minutes, washed with clean water for 40 minutes, and sterilized by ultraviolet light for 10 minutes.

[0050] Another technical problem to be solved by the present invention is to provide a method for preparing canned oranges, comprising the following steps:

[0051] S1, sterilization

[0052] Put 5 parts of fresh oranges into the sterilization chamber, fill the sterilization chamber with a large amount of liquid nitrogen until the temperature in the sterilization chamber reaches minus 200 degrees Celsius, and keep the fres...

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PUM

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Abstract

The invention relates to the technical field of canned oranges, and discloses canned oranges which comprise the following raw materials in parts by weight: 3-5 parts of fresh oranges, 10-50 parts of clear water, 2-5 parts of white sugar, 6-10 parts of food coloring, 3-10 parts of citric acid and 2-8 parts of peppermint water, the fresh oranges are orange sections of which the peeling time does not exceed 20-30 minutes, and tangerine pith on the surfaces of the orange sections is cleaned up. The peppermint water is formed by juicing fresh peppermint leaves picked for not more than 10-30 minutes and peppermint leaves subjected to ultraviolet sterilization for 5-10 minutes. According to the canned oranges and the preparation method thereof, the sterilization chamber, the mixing tank, the heating pipe and the filling machine are additionally arranged, so that manual operation can be greatly reduced, meanwhile, it can be guaranteed that the canned oranges can be always in a sterile and dust-free environment in the processing process, and through the added white sugar, food coloring, citric acid and peppermint water, good appearance quality of the canned oranges can be ensured.

Description

technical field [0001] The invention relates to the technical field of canned oranges, in particular to canned oranges and a preparation method thereof. Background technique [0002] A sealable container made of metal sheet, glass, plastic, cardboard or a combination of some of the above materials, containing commercial food, has been specially treated to achieve commercial sterility, and can be kept at room temperature for a long time without spoilage. This type of packaged food is called canned food, which can be canned beverages, including canned soda, coffee, juice, frozen milk tea, beer, etc. It can also be canned goods, including lunch meat. The can opener still uses a can opener, or there is an imitation can technology. Nowadays, most of the can opening methods are pop cans. [0003] Canned food refers to the food that meets the requirements of raw materials after processing, blending, canning, sealing, sterilization, cooling, or aseptic filling to meet commercial s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/30A23L5/42A23L27/20A23L27/10A23B7/055
CPCA23L19/03A23L29/30A23L5/42A23L27/2028A23L27/10A23B7/055A23V2002/00A23V2250/032A23V2250/21
Inventor 阚薇薇汪洋
Owner CHIC FOODS INT ANHUI