Preparation method of canned mixed fruits

Abstract

The invention belongs to the technical field of fruit cans, and particularly relates to a preparation method of a mixed fruit can, which comprises the following steps: (1) fruit selection and grading, (2) cleaning, (3) denucleation and dicing, (4) screening, (5) precooking and cooling, (6) empty can disinfection, (7) sweet water boiling, (8) canning, (9) heat sealing, and (10) sealing inspection. The fruit peeling machine has the beneficial effects that by arranging the cleaning machine, fruits can be conveniently cleaned, scraps adhering to the surfaces of the fruits can be cleared away, follow-up operation is facilitated, by arranging the peeling machine, the fruits can be conveniently peeled, and workers can conveniently operate and use the fruit peeling machine; the fruit dicing device is convenient to use, fruits can be conveniently diced, fruit kernels can be conveniently removed, and the boiling machine is arranged, so that the fruits can be conveniently pre-boiled.

Description

Technical Field

[0001] The invention belongs to the technical field of canned fruits, and particularly relates to a preparation method of assorted canned fruits. Background Art

[0002] Assorted canned fruits refer to canned fruits made from various fruits. When making them, you should pay attention to the following: carefully select glass bottles without cracks on the bottle body; when sterilizing glass bottles and steaming them into cans, remember to put cold water into the pot. After turning off the fire, put a piece of cloth under the bottle cap and tighten it. After cooling, the air volume in the top gap of the container shrinks to produce negative pressure, which can make the bottle more sealed and eliminate bacteria outside;

[0003] In order to facilitate the preparation of canned assorted fruits, a preparation method of canned assorted fruits is proposed. Summary of the invention

[0004] In order to solve the problems raised in the above background technology, the present invention provides a method for preparing assorted canned fruits, which is convenient to use and prepare.

[0005] To achieve the above object, the present invention provides the following technical solution: a method for preparing assorted canned fruits, comprising the following steps:

[0006] (1) Fruit selection and grading: Based on production needs, staff will pick oranges, yellow peaches, cherries and white pears for the production of assorted canned fruits, and grade and screen the fruits according to the production requirements of different canned products;

[0007] (2) Cleaning: The selected yellow peaches, cherries and white pears are placed in a fruit cleaning machine for cleaning, and debris adhered to the surface of the fruit is cleaned for easy handling;

[0008] (3) core removal and dicing: peeling the selected oranges manually, placing the yellow peaches and white pears in a peeling machine for peeling, and after peeling, placing the diced yellow peaches and white pears in a half-cutting and core removal machine for dicing, and removing the cores of the yellow peaches and white pears;

[0009] (4) Screening: Select the cut yellow peaches and white pears, pick out those with internal rot, and screen out the problematic orange segments;

[0010] (5) Pre-cooking and cooling: oranges, yellow peaches, cherries and white pears are soaked in salt water respectively. After soaking, the staff classifies the orange segments, yellow peach blocks, white pear blocks and cherries and places them in different boiling machines for pre-cooking;

[0011] Oranges: Place orange segments in boiling water and cook for 5-15 minutes;

[0012] Yellow peach: Place the yellow peach cubes in boiling water and cook for about 30 minutes;

[0013] White pears: Place the white pears in boiling water and cook for about 10 minutes;

[0014] Cherries: Place the cherries in boiling water and cook for about 5-8 minutes;

[0015] Set aside the pre-cooked fruit to cool;

[0016] (6) Empty can disinfection: rinse and clean the cans used to make canned food, and then heat and disinfect the rinsed cans;

[0017] (7) Boiling sugar water: Put white sugar and water into a sugar dissolving pot and boil for 10-15 minutes. After boiling, add citric acid, sodium D-isoascorbate, acesulfame potassium, aspartame (containing phenylalanine), sucralose, food flavors and other food additives;

[0018] (8) Canning: Take out appropriate amounts of orange segments, yellow peach blocks, white pear blocks, and cherries according to the size of the can and put them into the can, then add appropriate amount of sugar water;

[0019] (9) Heat sealing: The sealing cover is placed on the top of the can body for clamping, and the can body is heated to perform heat sealing operation on the can body;

[0020] (10) Checking the seal: The staff will check the heat-sealed cans to see if there are any cracks on the cans and the seal condition.

[0021] Preferably, in step (1), when selecting fruits for canned fruit, the staff needs to select according to the size of the fruits, the color of the fruit peel and the softness and hardness of the fruits.

[0022] Preferably, in step (5), the fruit is soaked in 3% light salt water, which can reduce the sour taste of the fruit pulp and also has a bactericidal and antiseptic effect, so that a little salt is applied to the surface of the fruit pulp, which helps to extend the canning storage time.

[0023] Preferably, in step (5), the pre-cooked fruit is placed and cooled by spraying, and the spray cooling water is heated and vaporized when it encounters the high-temperature cans, and the required latent heat of vaporization causes the heat of the can contents to be quickly dissipated.

[0024] Preferably, in step (6), the glass bottle is rinsed and cleaned with running water, and after the inside and outside are completely rinsed, the can is placed and heated to between 75° C. and 90° C. for 15 to 16 seconds.

[0025] Preferably, in step (9), the can body is heated, and the sealing cover is placed on the top of the can body and pressed and fastened, and after the can body is cooled, negative pressure is generated inside the can body to seal the can body.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] 1. The present invention, by providing a cleaning machine, facilitates the cleaning operation of fruits, cleans the debris adhered to the surface of fruits, and facilitates subsequent operations; by providing a peeling machine, facilitates the peeling operation of fruits, and is convenient for staff to operate and use; by providing a half-cutting and core-removing machine, it is convenient to cut fruits into pieces and remove the cores, which is convenient to use; by providing a boiling machine, it is convenient to pre-cook fruits. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] The accompanying drawings are used to provide a further understanding of the present invention and constitute a part of the specification. Together with the embodiments of the present invention, they are used to explain the present invention and do not constitute a limitation of the present invention. In the accompanying drawings:

[0029] Figure 1 It is a structural schematic diagram of the steps of the present invention. DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] Example 1

[0032] See also Figure 1 The present invention provides the following technical solution: a method for preparing assorted canned fruits, comprising the following steps:

[0033] (1) Fruit selection and grading: Based on production needs, staff will pick oranges, yellow peaches, cherries and white pears for the production of assorted canned fruits, and grade and screen the fruits according to the production requirements of different canned products;

[0034] (2) Cleaning: The selected yellow peaches, cherries and white pears are placed in a fruit cleaning machine for cleaning, and debris adhered to the surface of the fruit is cleaned for easy handling;

[0035] (3) core removal and dicing: peeling the selected oranges manually, placing the yellow peaches and white pears in a peeling machine for peeling, and after peeling, placing the diced yellow peaches and white pears in a half-cutting and core removal machine for dicing, and removing the cores of the yellow peaches and white pears;

[0036] (4) Screening: Select the cut yellow peaches and white pears, pick out those with internal rot, and screen out the problematic orange segments;

[0037] (5) Pre-cooking and cooling: oranges, yellow peaches, cherries and white pears are soaked in salt water respectively. After soaking, the staff classifies the orange segments, yellow peach blocks, white pear blocks and cherries and places them in different boiling machines for pre-cooking;

[0038] Oranges: Place orange segments in boiling water and cook for 5-15 minutes;

[0039] Yellow peach: Place the yellow peach cubes in boiling water and cook for about 30 minutes;

[0040] White pears: Place the white pears in boiling water and cook for about 10 minutes;

[0041] Cherries: Place the cherries in boiling water and cook for about 5-8 minutes;

[0042] Set aside the pre-cooked fruit to cool;

[0043] (6) Empty can disinfection: rinse and clean the cans used to make canned food, and then heat and disinfect the rinsed cans;

[0044] (7) Boiling sugar water: Put white sugar and water into a sugar dissolving pot and boil for 10-15 minutes. After boiling, add citric acid, sodium D-isoascorbate, acesulfame potassium, aspartame (containing phenylalanine), sucralose, food flavors and other food additives;

[0045] (8) Canning: Take out appropriate amounts of orange segments, yellow peach blocks, white pear blocks, and cherries according to the size of the can and put them into the can, then add appropriate amount of sugar water;

[0046] (9) Heat sealing: The sealing cover is placed on the top of the can body for clamping, and the can body is heated to perform heat sealing operation on the can body;

[0047] (10) Checking the seal: The staff will check the heat-sealed cans to see if there are any cracks on the cans and the seal condition.

[0048] Specifically, in step (1), when the staff selects the fruits for canned fruit, they need to select them according to the size of the fruits, the color of the fruit peels and the softness and hardness of the fruits. In step (5), the fruits are soaked in 3% light salt water, which can reduce the sour taste of the fruit pulp and also has a bactericidal and antiseptic effect, so that the surface of the fruit pulp is stained with a little salt, which helps to extend the shelf life of the canned food.

[0049] Specifically, in step (5), the pre-cooked fruit is placed and cooled by spraying. When the sprayed cooling water meets the high-temperature canned food, it is heated and vaporized. The required latent heat of vaporization causes the heat of the canned food content to be quickly dissipated. In step (6), the glass bottle is rinsed and cleaned with running water. After the inside and outside are completely rinsed, the canned food is placed and heated to between 75° C. and 90° C. for 15 to 16 seconds. In step (9), the can body is heated, and the sealing cover is placed on the top of the can body and pressed and fastened. After the can body is cooled, a negative pressure is generated inside the can body to seal the can body.

[0050] Working principle and use process of the present invention: When the present invention is used, the staff screens the fruits to be picked, selects the fruits according to the size, peel color and hardness of the fruits, peels the oranges, washes the yellow peaches, cherries and white pears, cleans the sticky debris, peels the yellow peaches and white pears, cuts the yellow peaches and white pears into boards and removes the cores after peeling, places the cut fruit pulp for inspection, picks out the rotten fruit pulp, and places the orange segments, cherries and the cut yellow peaches and white pears in light salt water for soaking;

[0051] After soaking, the fruit is pre-cooked. After pre-cooking, the fruit is cooled by spraying running cold water, rinsed and cleaned in the glass jar used for canning, heated and disinfected for easy use. The staff put white sugar and other ingredients into the syrup to make the syrup, put the pulp and syrup in the jar, and heat-seal it on the jar through the sealing cover. The staff then checks it again.

[0052] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for preparing canned assorted fruits, comprising the following steps, characterized in that: (1) Fruit selection and grading: Based on production needs, staff will pick oranges, yellow peaches, cherries and white pears for the production of assorted canned fruits, and grade and screen the fruits according to the production requirements of different canned products; (2) Cleaning: The selected yellow peaches, cherries and white pears are placed in a fruit cleaning machine for cleaning, and debris adhered to the surface of the fruit is cleaned for easy handling; (3) core removal and dicing: peeling the selected oranges manually, placing the yellow peaches and white pears in a peeling machine for peeling, and after peeling, placing the diced yellow peaches and white pears in a half-cutting and core removal machine for dicing, and removing the cores of the yellow peaches and white pears; (4) Screening: Select the cut yellow peaches and white pears, pick out those with internal rot, and screen out the problematic orange segments; (5) Pre-cooking and cooling: oranges, yellow peaches, cherries and white pears are soaked in salt water respectively. After soaking, the staff classifies the orange segments, yellow peach blocks, white pear blocks and cherries and places them in different boiling machines for pre-cooking; Oranges: Place orange segments in boiling water and cook for 5-15 minutes; Yellow peach: Place the yellow peach cubes in boiling water and cook for about 30 minutes; White pears: Place the white pears in boiling water and cook for about 10 minutes; Cherries: Place the cherries in boiling water and cook for about 5-8 minutes; Set aside the pre-cooked fruit to cool; (6) Empty can disinfection: rinse and clean the cans used to make canned food, and then heat and disinfect the rinsed cans; (7) Boiling sugar water: Put white sugar and water into a sugar dissolving pot and boil for 10-15 minutes. After boiling, add citric acid, sodium D-isoascorbate, acesulfame potassium, aspartame (containing phenylalanine), sucralose, food flavors and other food additives; (8) Canning: Take out appropriate amounts of orange segments, yellow peach blocks, white pear blocks, and cherries according to the size of the can and put them into the can, then add appropriate amount of sugar water; (9) Heat sealing: The sealing cover is placed on the top of the can body for clamping, and the can body is heated to perform heat sealing operation on the can body; (10) Checking the seal: The staff will check the heat-sealed cans to see if there are any cracks on the cans and the seal condition.

2. The method for preparing canned assorted fruits according to claim 1, characterized in that: In step (1), when selecting fruits for canned fruit, the staff needs to select according to the size of the fruits, the color of the fruit peel and the softness and hardness of the fruits.

3. The method for preparing canned assorted fruits according to claim 1, characterized in that: In step (5), the fruit is soaked in 3% light salt water, which can reduce the sour taste of the fruit pulp and also has a bactericidal and antiseptic effect, so that the surface of the fruit pulp is stained with a little salt, which helps to extend the canning storage time.

4. The method for preparing canned assorted fruits according to claim 1, characterized in that: In step (5), the pre-cooked fruit is placed and cooled by spraying. When the spray cooling water encounters the high-temperature canned food, it is heated and vaporized. The required latent heat of vaporization causes the heat of the canned food contents to be quickly dissipated.

5. The method for preparing canned assorted fruits according to claim 1, characterized in that: In step (6), the glass bottle is rinsed and cleaned with running water. After the inside and outside are completely rinsed, the can is placed and heated to between 75° C. and 90° C. for 15 to 16 seconds.

6. The method for preparing canned assorted fruits according to claim 1, characterized in that: In step (9), the can body is heated, and the sealing cover is placed on the top of the can body and pressed and fastened. After the can body is cooled, negative pressure is generated inside the can body to seal the can body tightly.

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