Processing technology for producing canned yellow peaches

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a processing technology for producing canned yellow peaches, which comprises the following steps: step 1, selecting main raw materials: performing three-stage screening treatment on a large batch of fresh yellow peaches by virtue of screening and grading equipment according to the size of the yellow peaches, and reserving the yellow peaches which are screened for the best and medium conditions as canned yellow peach raw materials for later use; the processing technology has the beneficial effects that according to the processing technology for producing the canned yellow peaches, the yellow peaches are efficiently screened, so that the aesthetic property and quality of the canned yellow peaches can be preliminarily guaranteed, the selling possibility is increased, and the yellow peaches can be made into the canned yellow peaches by arranging the yellow peach juice; according to the yellow peach can, the taste of the yellow peaches can be increased and highlighted, meanwhile, the taste, attractiveness and taste of the yellow peach can can be guaranteed by adding ingredients, nata de coco and cherries, and the yellow peaches and the can transfer container are disinfected, so that the quality of processed food can be guaranteed, and the eating health of the yellow peach can is guaranteed.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology for producing canned yellow peaches. Background Art

[0002] Canned yellow peach is a can made of yellow peach. It is rich in vitamin C, cellulose and carotene needed by the human body. It can be eaten immediately after opening the lid, or it can be heated at high temperature. In the hot summer, it tastes better after being refrigerated in the refrigerator. Canned yellow peach is a canned fruit made of yellow peach, purified water, white sugar and other raw materials. It has a strong peach fragrance, sweet and sour, and is very suitable as a storage food for home, travel, sailing, and mountaineering. It is deeply loved by people all over the world.

[0003] Most traditional production processes are unable to make efficient use of some yellow peaches of poor quality, which affects the taste, appearance and flavor of the processed peaches. In addition, most of them lack attention to disinfection and storage, which affects the shelf life. Summary of the invention

[0004] In order to solve the problems raised in the above background technology, the present invention provides a processing technology for canned yellow peaches, which can ensure the efficient use of yellow peaches, ensure the taste, appearance and flavor of the canned yellow peaches after processing, limit the disinfection, storage and storage, and ensure the health of food and storage shelf life.

[0005] To achieve the above object, the present invention provides the following technical solution: a processing technology for producing canned yellow peaches, comprising the following steps:

[0006] Step 1: Main raw material selection: Use screening and grading equipment to screen a large number of fresh yellow peaches according to their sizes in three levels. The best and medium-quality yellow peaches are selected and reserved as raw materials for canned yellow peaches, while the worst quality yellow peaches are sold at a low price or crushed for fertilizer or feed production;

[0007] Step 2: Processing of main raw materials: first, soak the selected yellow peaches in salt water for disinfection, then wash, peel, pit, cut, soak and rinse the yellow peaches with higher quality, and wash, pit, crush and squeeze the medium-quality yellow peaches for juice, and collect the squeezed juice;

[0008] Step 3: Selection of auxiliary raw materials: Select a batch of coconut nut and cherry, then take out the coconut nut pulp and cut it into small square pieces, then wash and pit the cherries, and separate and store the small pieces of coconut nut and pitted cherries in a container;

[0009] Step 4: Ingredient selection: Mix sodium citrate, vitamin E, water and pear water in appropriate mass ratios;

[0010] Step 5, mixing and processing: first put the ingredients, coconut fruit, cherry and peach juice into a mixing container according to a suitable mass ratio, mix and heat the inside of the mixing container to a suitable temperature, then pour a suitable amount of peach pieces into the mixing container, heat it to a suitable temperature, and heat it for a suitable time. After processing, place the material for cooling treatment, and after cooling, transport the material to the automatic canning equipment;

[0011] Step 6: Disinfection and sterilization: Place the canned container inside the disinfection and sterilization equipment, disinfect the canned container at a suitable temperature and for a suitable time, and after disinfection, cool the canned container;

[0012] Step 7. Canning and packaging: Finally, place the sterilized canning container inside the automatic canning equipment for canning and vacuum sealing. The canning container after vacuum sealing is then packaged for storage and placed in a cool warehouse for storage.

[0013] Preferably, the yellow peaches are soaked in salt water for disinfection for 30-60 seconds, and the yellow peaches are cut into four or six pieces.

[0014] Preferably, the mass ratio of the sodium citrate, vitamin E, clean water and pear water is 1-2:1-3:30-120:6-50.

[0015] Preferably, the mass ratio of the ingredients, coconut flakes, cherries, peach juice and yellow peach pieces is 100-150:5-12:10-12:20-25:100-120, the temperature for mixing and heating the ingredients, coconut flakes, cherries and peach juice is 50-70 degrees, the temperature for mixing and heating the ingredients, coconut flakes, cherries, peach juice and yellow peach pieces is 90-100 degrees, and the heating time is 4-7 minutes.

[0016] Preferably, the temperature for sterilizing the canned container is 115-125 degrees, and the time for sterilizing the canned container is 15-25 minutes.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] 1. The present invention can preliminarily ensure the aesthetics and quality of canned yellow peaches by efficiently screening yellow peaches, thereby increasing sales possibilities. By providing yellow peach juice, the taste of the yellow peaches in the can itself can be enhanced. At the same time, by adding ingredients, coconut flakes and cherries, the taste, aesthetics and taste of the canned yellow peaches can be ensured. By providing disinfection of yellow peaches and can transfer containers, the quality of food after processing can be ensured, and the edible health of the canned yellow peaches themselves can be ensured. DETAILED DESCRIPTION

[0019] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. 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.

[0020] Example 1

[0021] The present invention provides the following technical solution: a processing technology for producing canned yellow peaches, comprising the following steps:

[0022] Step 1: Main raw material selection: Use screening and grading equipment to screen a large number of fresh yellow peaches according to their sizes in three levels. The best and medium-quality yellow peaches are selected and reserved as raw materials for canned yellow peaches, while the worst quality yellow peaches are sold at a low price or crushed for fertilizer or feed production;

[0023] Step 2: Processing of main raw materials: first, soak the selected yellow peaches in salt water for disinfection, then wash, peel, pit, cut, soak and rinse the yellow peaches with higher quality, and wash, pit, crush and squeeze the medium-quality yellow peaches for juice, and collect the squeezed juice;

[0024] Step 3: Selection of auxiliary raw materials: Select a batch of coconut nut and cherry, then take out the coconut nut pulp and cut it into small square pieces, then wash and pit the cherries, and separate and store the small pieces of coconut nut and pitted cherries in a container;

[0025] Step 4: Ingredient selection: Mix sodium citrate, vitamin E, water and pear water in appropriate mass ratios;

[0026] Step 5, mixing and processing: first put the ingredients, coconut fruit, cherry and peach juice into a mixing container according to a suitable mass ratio, mix and heat the inside of the mixing container to a suitable temperature, then pour a suitable amount of peach pieces into the mixing container, heat it to a suitable temperature, and heat it for a suitable time. After processing, place the material for cooling treatment, and after cooling, transport the material to the automatic canning equipment;

[0027] Step 6: Disinfection and sterilization: Place the canned container inside the disinfection and sterilization equipment, disinfect the canned container at a suitable temperature and for a suitable time, and after disinfection, cool the canned container;

[0028] Step 7. Canning and packaging: Finally, place the sterilized canning container inside the automatic canning equipment for canning and vacuum sealing. The canning container after vacuum sealing is then packaged for storage and placed in a cool warehouse for storage.

[0029] Specifically, the yellow peaches are soaked in salt water for 20 seconds for disinfection, and the yellow peaches are cut into four or six pieces.

[0030] Specifically, the mass ratio of the sodium citrate, vitamin E, clean water and pear water is 2:1:65:25.

[0031] Specifically, the mass ratio of the ingredients, coconut flakes, cherries, peach juice and yellow peach pieces is 100:5:10:20:100, the temperature for mixing and heating the ingredients, coconut flakes, cherries and peach juice is 50 degrees, the temperature for mixing and heating the ingredients, coconut flakes, cherries, peach juice and yellow peach pieces is 93 degrees, and the heating time is 4 minutes.

[0032] Specifically, the temperature suitable for sterilizing the canned container is 115-125 degrees, and the suitable sterilizing time for the canned container is 15 minutes.

[0033] Example 2

[0034] The present invention provides the following technical solution: a processing technology for producing canned yellow peaches, comprising the following steps:

[0035] Step 1: Main raw material selection: Use screening and grading equipment to screen a large number of fresh yellow peaches according to their sizes in three levels. The best and medium-quality yellow peaches are selected and reserved as raw materials for canned yellow peaches, while the worst quality yellow peaches are sold at a low price or crushed for fertilizer or feed production;

[0036] Step 2: Processing of main raw materials: first, soak the selected yellow peaches in salt water for disinfection, then wash, peel, pit, cut, soak and rinse the yellow peaches with higher quality, and wash, pit, crush and squeeze the medium-quality yellow peaches for juice, and collect the squeezed juice;

[0037] Step 3: Selection of auxiliary raw materials: Select a batch of coconut nut and cherry, then take out the coconut nut pulp and cut it into small square pieces, then wash and pit the cherries, and separate and store the small pieces of coconut nut and pitted cherries in a container;

[0038] Step 4: Ingredient selection: Mix sodium citrate, vitamin E, water and pear water in appropriate mass ratios;

[0039] Step 5, mixing and processing: first put the ingredients, coconut fruit, cherry and peach juice into a mixing container according to a suitable mass ratio, mix and heat the inside of the mixing container to a suitable temperature, then pour a suitable amount of peach pieces into the mixing container, heat it to a suitable temperature, and heat it for a suitable time. After processing, place the material for cooling treatment, and after cooling, transport the material to the automatic canning equipment;

[0040] Step 6: Disinfection and sterilization: Place the canned container inside the disinfection and sterilization equipment, disinfect the canned container at a suitable temperature and for a suitable time, and after disinfection, cool the canned container;

[0041] Step 7. Canning and packaging: Finally, place the sterilized canning container inside the automatic canning equipment for canning and vacuum sealing. The canning container after vacuum sealing is then packaged for storage and placed in a cool warehouse for storage.

[0042] Specifically, the yellow peaches are soaked in salt water for 60 seconds for disinfection, and the yellow peaches are cut into four or six pieces.

[0043] Specifically, the mass ratio of the sodium citrate, vitamin E, clean water and pear water is 1.5:2:55:30.

[0044] Specifically, the mass ratio of the ingredients, coconut flakes, cherries, peach juice and yellow peach pieces is 120:7:11:23:115, the temperature for mixing and heating the ingredients, coconut flakes, cherries and peach juice is 65 degrees, the temperature for mixing and heating the ingredients, coconut flakes, cherries, peach juice and yellow peach pieces is 97 degrees, and the heating time is 7 minutes.

[0045] Specifically, the suitable temperature for sterilizing the canned container is 115-125 degrees, and the suitable sterilizing time for the canned container is 20 minutes.

[0046] Example 3

[0047] The present invention provides the following technical solution: a processing technology for producing canned yellow peaches, comprising the following steps:

[0048] Step 1: Main raw material selection: Use screening and grading equipment to screen a large number of fresh yellow peaches according to their sizes in three levels. The best and medium-quality yellow peaches are selected and reserved as raw materials for canned yellow peaches, while the worst quality yellow peaches are sold at a low price or crushed for fertilizer or feed production;

[0049] Step 2: Processing of main raw materials: first, soak the selected yellow peaches in salt water for disinfection, then wash, peel, pit, cut, soak and rinse the yellow peaches with higher quality, and wash, pit, crush and squeeze the medium-quality yellow peaches for juice, and collect the squeezed juice;

[0050] Step 3: Selection of auxiliary raw materials: Select a batch of coconut nut and cherry, then take out the coconut nut pulp and cut it into small square pieces, then wash and pit the cherries, and separate and store the small pieces of coconut nut and pitted cherries in a container;

[0051] Step 4: Ingredient selection: Mix sodium citrate, vitamin E, water and pear water in appropriate mass ratios;

[0052] Step 5, mixing and processing: first put the ingredients, coconut fruit, cherry and peach juice into a mixing container according to a suitable mass ratio, mix and heat the inside of the mixing container to a suitable temperature, then pour a suitable amount of peach pieces into the mixing container, heat it to a suitable temperature, and heat it for a suitable time. After processing, place the material for cooling treatment, and after cooling, transport the material to the automatic canning equipment;

[0053] Step 6: Disinfection and sterilization: Place the canned container inside the disinfection and sterilization equipment, disinfect the canned container at a suitable temperature and for a suitable time, and after disinfection, cool the canned container;

[0054] Step 7. Canning and packaging: Finally, place the sterilized canning container inside the automatic canning equipment for canning and vacuum sealing. The canning container after vacuum sealing is then packaged for storage and placed in a cool warehouse for storage.

[0055] Specifically, the yellow peaches are soaked in salt water for 32 seconds for disinfection, and the yellow peaches are cut into four or six pieces.

[0056] Specifically, the mass ratio of the sodium citrate, vitamin E, clean water and pear water is 1.3:2.2:100:30.

[0057] Specifically, the mass ratio of the ingredients, coconut flakes, cherries, peach juice and yellow peach pieces is 145:9:10:22:111, the temperature for mixing and heating the ingredients, coconut flakes, cherries and peach juice is 65 degrees, the temperature for mixing and heating the ingredients, coconut flakes, cherries, peach juice and yellow peach pieces is 94 degrees, and the heating time is 7 minutes.

[0058] Specifically, the appropriate temperature for sterilizing the canned container is 123 degrees, and the appropriate sterilizing time for the canned container is 23 minutes.

[0059] The working principle and use process of the present invention:

[0060] Step 1: Main raw material selection: Use screening and grading equipment to screen a large number of fresh yellow peaches according to their sizes in three levels. The best and medium-quality yellow peaches are selected and reserved as raw materials for canned yellow peaches, while the worst quality yellow peaches are sold at a low price or crushed for fertilizer or feed production;

[0061] Step 2: Processing of main raw materials: first, soak the selected yellow peaches in salt water for disinfection, then wash, peel, pit, cut, soak and rinse the yellow peaches with higher quality, and wash, pit, crush and squeeze the medium-quality yellow peaches for juice, and collect the squeezed juice;

[0062] Step 3: Selection of auxiliary raw materials: Select a batch of coconut nut and cherry, then take out the coconut nut pulp and cut it into small square pieces, then wash and pit the cherries, and separate and store the small pieces of coconut nut and pitted cherries in a container;

[0063] Step 4: Ingredient selection: Mix sodium citrate, vitamin E, water and pear water in appropriate mass ratios;

[0064] Step 5, mixing and processing: first put the ingredients, coconut fruit, cherry and peach juice into a mixing container according to a suitable mass ratio, mix and heat the inside of the mixing container to a suitable temperature, then pour a suitable amount of peach pieces into the mixing container, heat it to a suitable temperature, and heat it for a suitable time. After processing, place the material for cooling treatment, and after cooling, transport the material to the automatic canning equipment;

[0065] Step 6: Disinfection and sterilization: Place the canned container inside the disinfection and sterilization equipment, disinfect the canned container at a suitable temperature and for a suitable time, and after disinfection, cool the canned container;

[0066] Step 7. Canning and packaging: Finally, place the sterilized canning container inside the automatic canning equipment for canning and vacuum sealing. The canning container after vacuum sealing is then packaged for storage and placed in a cool warehouse for storage.

[0067] 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 processing technology for canned yellow peaches, characterized in that: The following steps are involved: Step 1: Main raw material selection: Use screening and grading equipment to screen a large number of fresh yellow peaches according to their sizes in three levels. The best and medium-quality yellow peaches are selected and reserved as raw materials for canned yellow peaches, while the worst quality yellow peaches are sold at a low price or crushed for fertilizer or feed production; Step 2: Processing of main raw materials: first, soak the selected yellow peaches in salt water for disinfection, then wash, peel, pit, cut, soak and rinse the yellow peaches with higher quality, and wash, pit, crush and squeeze the medium-quality yellow peaches for juice, and collect the squeezed juice; Step 3: Selection of auxiliary raw materials: Select a batch of coconut nut and cherry, then take out the coconut nut pulp and cut it into small square pieces, then wash and pit the cherries, and separate and store the small pieces of coconut nut and pitted cherries in a container; Step 4: Ingredient selection: Mix sodium citrate, vitamin E, water and pear water in appropriate mass ratios; Step 5, mixing and processing: first put the ingredients, coconut fruit, cherry and peach juice into a mixing container according to a suitable mass ratio, mix and heat the inside of the mixing container to a suitable temperature, then pour a suitable amount of peach pieces into the mixing container, heat it to a suitable temperature, and heat it for a suitable time. After processing, place the material for cooling treatment, and after cooling, transport the material to the automatic canning equipment; Step 6: Disinfection and sterilization: Place the canned container inside the disinfection and sterilization equipment, disinfect the canned container at a suitable temperature and for a suitable time, and after disinfection, cool the canned container; Step 7. Canning and packaging: Finally, place the sterilized canning container inside the automatic canning equipment for canning and vacuum sealing. The canning container after vacuum sealing is then packaged for storage and placed in a cool warehouse for storage.

2. The processing technology for producing canned yellow peaches according to claim 1, characterized in that: The yellow peaches are soaked in salt water for disinfection for 30-60 seconds, and the yellow peaches are cut into four or six pieces.

3. The processing technology for producing canned yellow peach according to claim 1, characterized in that: The mass ratio of the sodium citrate, vitamin E, clean water and snow pear water is 1-2:1-3:30-120:6-50.

4. The processing technology for producing canned yellow peaches according to claim 1, characterized in that: The mass ratio of the ingredients, coconut flakes, cherries, peach juice and yellow peach pieces is 100-150:5-12:10-12:20-25:100-120, the temperature for mixing and heating the ingredients, coconut flakes, cherries and peach juice is 50-70 degrees, the temperature for mixing and heating the ingredients, coconut flakes, cherries, peach juice and yellow peach pieces is 90-100 degrees, and the heating time is 4-7 minutes.

5. The processing technology for canned yellow peach according to claim 1, characterized in that: The suitable temperature for sterilizing the canned container is 115-125 degrees, and the suitable sterilizing time for the canned container is 15-25 minutes.