Tinned fruit production process

A production process and canned fruit technology, applied in the field of canned fruit production technology, can solve the problems of undiscovered patents and literature reports, reduce investment in fixed assets and equipment, solve the disconnection of mechanized production, and have the effect of strong operability

Inactive Publication Date: 2004-03-03
POMOLOGY RES INST GUANGDONG ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] In summary, there are domestic literature and patent reports on the use of microwaves to sterilize canned food, but after s

Method used

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  • Tinned fruit production process

Examples

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Embodiment Construction

[0027] Below the present invention is further described in conjunction with embodiment:

[0028] This example introduces the production process of canned lychee in syrup (three-piece tinplate can).

[0029] 1. Cut the fruit Cut off the branched fruit from the fruit pedicle.

[0030] 2. Grading with a classifier (generally with a rotary stick classifier) ​​to classify according to different fruit diameters.

[0031] 3. Punch out the core Use a puncher to punch a hole at the fruit pedicle, and then use the tweezers attached to the puncher to take out the core.

[0032] 4. Peel the peel off the fruit.

[0033] 5. Infusion Soak the pulp in the color-preserving crisp juice. The composition of the color-protecting crisp liquid is 0.075% sodium chloride, 1.1% calcium chloride or calcium lactate, 0.055% ascorbic acid or isovitamin C, and 0.25% citric acid , potassium alum (potassium aluminum sulfate) 0.075%, disodium edetate (EDTA) 0.018%, water 98.27%.

[0034] 6. Pulp microwave ...

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Abstract

A technology for producing canned fruit includes such steps as sterilizing raw fruit by microwave, sterilizing metallic cans by steam, sterilizing liquid thermally, tinning, sealing, and cooling in water bath. Its advantages are short sterilizing time (2-3 minutes), and high quality of fruit.

Description

technical field [0001] The invention relates to a production process of canned fruit. Background technique [0002] The traditional canning of fruit is to put the materials into cans and then seal them, and then sterilize them in a water bath or steam. After searching, find out the documents that are more relevant to the present invention. [0003] Document 1: The effect of sterilization methods on the quality of soft-packed sauced beef, authors: Kong Shujing, Duan Shanhai, etc., published in Meat Industry. 2001, (12)-31-33; [0004] Document 2: Invention name: canned edible flowers and its production method, application number: 93107921, announcement number: 1082828, applicant: Wang Fushou; [0005] Document 3: Invention name: A new method for processing canned persimmons in syrup, application number: 88100819, announcement number: 1020187, applicant: You Zhongyao. [0006] Among them, document 1 is a patent paper published by Food Engineering of Heilongjiang Business S...

Claims

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Application Information

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IPC IPC(8): A23B7/01
Inventor 舒肇甦肖维强韩冬梅袁显
Owner POMOLOGY RES INST GUANGDONG ACADEMY OF AGRI SCI
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