CN101720895A - Method for preparing burdock can - Google Patents
Method for preparing burdock can Download PDFInfo
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- CN101720895A CN101720895A CN200810195249A CN200810195249A CN101720895A CN 101720895 A CN101720895 A CN 101720895A CN 200810195249 A CN200810195249 A CN 200810195249A CN 200810195249 A CN200810195249 A CN 200810195249A CN 101720895 A CN101720895 A CN 101720895A
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- burdock
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Abstract
The invention relates to a method for preparing a burdock can. The burdock can is prepared by the steps of material selection, washing and pre-boiling, cooling, canning, addition of cooking liquor, air exhaust, capping, sterilization and cooling; and the burdock not only retains the original favor of the burdock, but also greatly prevents the nutrition loss of the burdock.
Description
Technical field
The present invention relates to a kind of method for making canned, particularly a kind of preparation method of burdock can.
Background technology
Burdock is a composite family draft taproot class plant, is that a kind of petiole and tender leaf be edible also with the edible vegetables of loose fleshy root, and great burdock achene and radix bardanae also can be used as medicine.Originate in China, import Japan into about 920 years Christian eras, the cultivation instruction dissolves a plurality of kinds in Japan, 20th century late nineteen eighties introduce a fine variety the dish burdock by Japan, the most of outlet enters the domestic market on a small quantity.Burdock becomes common people house at Japanese burdock and improves the health, the health care dish of preventing and curing diseases.It can compare favourably with genseng, therefore is known as Fructus Arctii.For a long time as medicinal, just begin the nutritive value to burdock in China in recent years, edibility and pharmacology are studied.
Summary of the invention
Purpose of the present invention and beneficial effect provide a kind of preparation method of burdock can, and this course is very tasty and refreshing, and tonic effect is arranged, and heat is low, eat also not have the anxiety of getting fat more, and refrigeration is used as cold vegetable dish in sauce and is used.
Technical scheme of the present invention is:
Technological process: select materials, clean precook, cooling, tinning, with soup juice, exhaust, capping, sterilization, cooling, finished product.
Primary raw material: burdock, white granulated sugar, monosodium glutamate, salt etc.
Equipment apparatus: the Cans after basket, pot, tank, the sterilization etc.
Preparation method: prepare the monosodium glutamate water of 2%～25% salt solution, 0.75%～0.95% white sand syrup 0.14%～0.19% in proportion respectively, the three is mixed make soup juice, pH value is transferred to 5.4 soil 0.2.Timing can adopt the vitamin C adjustment.It is standby when soup juice is heated to 90 ℃.The fresh burdock water flushing that to choose this moment, point is packed in the special basket up, 2/3 position is immersed in 2 ℃ of 93 scholars' the hot water, excessive for preventing the preheating of burdock point, make 1/3 burdock nose part be exposed at the outer dipping of the water surface 2～3 minutes, and then after in the whole immersion water of burdock 1 minute, take the dish out of the pot.Hardness of water requires below 17, and pH value is below 6.1, and the back that takes the dish out of the pot sprays cold water, it is cooled off after about 1 minute put in the bosh, and the effective burdock of can finding to precook slowly sinks, and becomes 90 degree bendings and does not fracture at once.If sink rapidly, illustrate and precook excessively, if floating and not heavy, the deficiency of then precooking.Pack into after the cooling in the jar of washing and sterilizing.Then above-mentioned standby soup juice being injected in the jar, serves as an amount of with submergence burdock point.After injecting soup juice, be heated to 90 ℃-95 ℃, exhaust 10～12 minutes, capping rapidly after the exhaust.Sterilize after the capping, canned weight is that the need of 250 grams were sterilized 23 minutes under 115 ℃～116 ℃ conditions; Weight is 280～425 sterilizations that restrain 24 minutes; Weight be 800 the gram be 26 minutes.After the sterilization, cooling is finished product rapidly.
The specific embodiment
Manufacturing process: prepare the monosodium glutamate water of 2%～25% salt solution, 0.75%～0.95% white sand syrup 0.14%～0.19% in proportion respectively, the three is mixed make soup juice, pH value is transferred to 5.4 soil 0.2.Timing can adopt the vitamin C adjustment.It is standby when soup juice is heated to 90 ℃.The fresh burdock water flushing that to choose this moment, the burdock point is packed in the special basket up, 2/3 position is immersed in 2 ℃ of 93 scholars' the hot water, excessive for preventing the preheating of burdock point, make 1/3 burdock nose part be exposed at the outer dipping of the water surface 2～3 minutes, and then after in the whole immersion water of burdock 1 minute, take the dish out of the pot.Hardness of water requires below 17, and pH value is below 6.1, and the back that takes the dish out of the pot sprays cold water, it is cooled off after about 1 minute put in the bosh, and the effective burdock of can finding to precook slowly sinks, and becomes 90 degree bendings and does not fracture at once.If sink rapidly, illustrate and precook excessively, if floating and not heavy, the deficiency of then precooking.Pack into after the cooling in the jar of washing and sterilizing.Then above-mentioned standby soup juice being injected in the jar, serves as an amount of with submergence burdock point.After injecting soup juice, be heated to 90 ℃-95 ℃, exhaust 10～12 minutes, capping rapidly after the exhaust.Sterilize after the capping, canned weight is that the need of 250 grams were sterilized 23 minutes under 115 ℃～116 ℃ conditions; Weight is 280～425 sterilizations that restrain 24 minutes; Weight be 800 the gram be 26 minutes.After the sterilization, cooling is finished product rapidly.
Claims (1)
1. the preparation method of a burdock can, it is characterized in that preparing respectively in proportion the monosodium glutamate water of 2%～25% salt solution, 0.75%～0.95% white sand syrup 0.14%～0.19%, soup juice is made in three's mixing, pH value is transferred to 5.4 ± 0.2, timing can adopt the vitamin C adjustment.It is standby when soup juice is heated to 90 ℃.The fresh burdock water flushing that to choose this moment, point is packed in the special basket up, 2/3 position is immersed in 2 ℃ of 93 scholars' the hot water, excessive for preventing the preheating of burdock point, make 1/3 burdock nose part be exposed at the outer dipping of the water surface 2～3 minutes, and then after in the whole immersion water of burdock 1 minute, take the dish out of the pot.Hardness of water requires below 17, and pH value is below 6.1, and the back that takes the dish out of the pot sprays cold water, it is cooled off after about 1 minute put in the bosh, and the effective burdock of can finding to precook slowly sinks, and becomes 90 degree bendings and does not fracture at once.If sink rapidly, illustrate and precook excessively, if floating and not heavy, the deficiency of then precooking.Pack into after the cooling in the jar of washing and sterilizing.Then above-mentioned standby soup juice being injected in the jar, serves as an amount of with submergence burdock point.After injecting soup juice, be heated to 90 ℃-95 ℃, exhaust 10～12 minutes, capping rapidly after the exhaust.Sterilize after the capping, canned weight is that the need of 250 grams were sterilized 23 minutes under 115 ℃～116 ℃ conditions; Weight is 280～425 sterilizations that restrain 24 minutes; Weight be 800 the gram be 26 minutes.After the sterilization, cooling is finished product rapidly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810195249A CN101720895A (en) | 2008-10-31 | 2008-10-31 | Method for preparing burdock can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810195249A CN101720895A (en) | 2008-10-31 | 2008-10-31 | Method for preparing burdock can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101720895A true CN101720895A (en) | 2010-06-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810195249A Pending CN101720895A (en) | 2008-10-31 | 2008-10-31 | Method for preparing burdock can |
Country Status (1)
| Country | Link |
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| CN (1) | CN101720895A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687834A (en) * | 2012-06-15 | 2012-09-26 | 徐州福中福食品有限公司 | Preparation method of burdock soft can |
| CN104432017A (en) * | 2014-09-04 | 2015-03-25 | 贵州大自然科技有限公司 | Red chili oil flavor palm bud soft can and processing technology thereof |
| CN106262063A (en) * | 2016-07-22 | 2017-01-04 | 甘肃畜牧工程职业技术学院 | The preparation method of saline Fructus Arctii canned food |
-
2008
- 2008-10-31 CN CN200810195249A patent/CN101720895A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102687834A (en) * | 2012-06-15 | 2012-09-26 | 徐州福中福食品有限公司 | Preparation method of burdock soft can |
| CN104432017A (en) * | 2014-09-04 | 2015-03-25 | 贵州大自然科技有限公司 | Red chili oil flavor palm bud soft can and processing technology thereof |
| CN104432017B (en) * | 2014-09-04 | 2016-08-31 | 贵州大自然科技股份有限公司 | A kind of chilli oil taste Petiolus Trachycarpi petal soft canned and processing technique thereof |
| CN106262063A (en) * | 2016-07-22 | 2017-01-04 | 甘肃畜牧工程职业技术学院 | The preparation method of saline Fructus Arctii canned food |
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Open date: 20100609 |