CN102008054A - Export type fired sweet pepper canned food and preparation process thereof - Google Patents
Export type fired sweet pepper canned food and preparation process thereof Download PDFInfo
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- CN102008054A CN102008054A CN2010105224087A CN201010522408A CN102008054A CN 102008054 A CN102008054 A CN 102008054A CN 2010105224087 A CN2010105224087 A CN 2010105224087A CN 201010522408 A CN201010522408 A CN 201010522408A CN 102008054 A CN102008054 A CN 102008054A
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- green pepper
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Abstract
The invention provides an export type fired sweet pepper canned food and a preparation process thereof. The export type fired sweet pepper canned food is made from fresh and ripe red sweet peppers; the content of solid matters is more than 80% by weight; soluble solid matters comprise 5-8% by weight of glucose containing juice (g/L); the pH value is 4.2+/-0.2; the content of sodium chloride is 0.6-0.8%; and the content of soup is 18-20%. The preparation process mainly comprises the steps of: checking and accepting the raw materials, spreading the red peppers to air, baking the peppers, peeling, washing, cutting the ends, pulling out the seeds, rinsing and selecting, classifying, preparing the soup, canning, injecting the soup, sealing, sterilizing, cooling and air drying, putting in a storage to preserve the heat, packaging, and checking and the like.
Description
Technical field
The present invention relates to roasting pimento canned food of a kind of export-oriented fire and preparation technology.
Background technology
Pimento Capsicum frutescensL. is the Solanaceae Capsicum, annual or herbaceos perennial.Origin with develop: pimento is developed in the North America by the capsicum that originates in the Central and South America torrid areas, through long-term cultivation domestication and artificial selection, fruit generation volume is increased, and pulp thickening, pungent disappearance and carpel and ovary chamber number such as increase at the proterties variation.Pass to the time ratio capsicum evening in Europe.The second half in 18th century is from Bulgaria introducing Russia at that time.20th century were spreaded all over Soviet Union south, and because of tank-making industry needs, cultivated area enlarges rapidly.China introduced before more than 100 years, existing common cultivated in all parts of the country.
Pimento nutritious is rich in powerful antioxidants such as the Vitamin C of needed by human body and B and carbohydrate, organic acid, carrotene.The about 7.5g of every 100g carbohydrate containing contains vitamin C 170-360mg, high person 460mg.Can be cold and dressed with sauce, stir-fry and eat, cook, do filling, pickled and processing system jar, system preserved fruit.But anti-cataract, heart disease and cancer.Red more pimento nutrition is many more, and contained Vitamin C outclass other citrus fruits, so be fit to eat something rare.But hyoscine, thereby be subjected to liking of broad masses deeply.At present China pimento canned food preparation technology flow process instability, control parameter are unreasonable, do not meet canned food commercial sterilization and advanced technology parameter index, thereby product quality do not reach American-European food safety and sanitation standard; Being badly in need of the innovation technology improves output and quality.
Summary of the invention
The purpose of this invention is to provide roasting pimento canning product of a kind of export-oriented fire and preparation technology, solve the problem of above-mentioned existence, satisfy of the minimum market access requirement of American-European food safety and sanitation standard, help promoting the product quality and the market competitiveness, expand export pimento canning product.
The roasting pimento canned food of this export-oriented fire that the present invention proposes is characterized in that with the ripe red pimento of aquatic foods being that raw material is made, and wherein: solid content by weight＞80%; Soluble solid is by weight: contain grape syrup (g/L) 5～8%; PH value: 4.2 ± 0.2; Sodium chloride content: 0.6～0.8%; Soup juice: 18～20%.
The preparation technology of the roasting pimento canned food of this export-oriented fire is characterized in that step is as follows:
The first step is pressed pimento acceptance criteria inspection and acceptance raw material;
Second step, spread pimento out cold and shine on bamboo hedge pad, answer thickness even during the green pepper of stand, every square meter is no more than 25Kg green pepper amount, and picks out cracking, mildew and rot defective pimento, the cool solarization 3～7 days;
The 3rd step, roasting green pepper: start the spiral roasting machine of thermal insulation layer circle cylinder, the roasting machine of preheating is after 3～5 minutes, open the material transfer press button after reaching 1000 ℃, begin the work of feeding intake, feed intake by 2t/h, in the process of feeding intake, accomplish evenly moderate, 1200 ℃～1250 ℃ of the roasting green pepper temperature of control, roasting 120～150 seconds green pepper time;
The 4th step, send into peeling machine through the pimento of barbecue and peel, in the decortication process, should adjust the optimum flow of water inlet, so just can obtain best decortication effect, control water flow pressure 0.3Mpa, peeling rate is not less than 86% of green pepper surface;
The 5th step, washing: the further green pepper skin that do not come off fully of flush away and float and remove the green pepper skin that comes off, and keep the black green pepper skin that burns that sub-fraction do not come off;
In the 6th step, the green pepper seed is drawn at excision green pepper pommel position;
The 7th step, rinsing, select, classification: further remove attached residual green pepper skin and the green pepper seed that amasss at the green pepper body, it is good to pick out the green pepper volume morphing, does not have the qualified green pepper of cracking, evenly carries out classification by green pepper color and luster and size then;
In the 8th step, tinning: tinning is divided into whole green pepper dress and strip is adorned two kinds, and the tinning amount regulation of technological requirement is routinely carried out;
In the 9th step, technology is annotated soup juice, is sealed back sterilization, cooling in each jar type routinely.
Above-mentioned the 8th step adds refined salt, white sugar and/or citric acid at the bottom of jar before tinning.
The present invention is the roasting pimento canned food of fire that raw material is made with the ripe red pimento of aquatic foods, its manufacture craft comprises mainly that raw material is checked and accepted, the stand green pepper is coolly shone, roasting green pepper, decortication, wash, cut end, draw seed, rinsing is selected, classification, join soup, tinning, notes soup, seal, steps such as sterilization, cooling air-drying, warehouse-in insulation, packing and check.Materials science of the present invention, reasonable mixture ratio, technology advanced person, preparation method are easy, with low cost, and it is nutritious, wherein protein content 1.5～2%, carbohydrate 5～8%, salt 0.6～0.8%, citric acid 0.2～0.4%, water 18～20%, vitamin C and Ca, P, elements 0.05～0.08% such as Fe, Na: be peony, whole green pepper length 7-12cm, diameter 45-70mm, no fiber, sweet mouthfeel is salty moderate, flavour and smell with the roasting pimento uniqueness of typical fire, free from extraneous odour is the traditional ideal in a kind of Europe material of going with rice or bread.Red more pimento nutrition is many more, and contained Vitamin C outclass other citrus fruits, because the intrinsic nutritional labeling of red pimento.Therefore, often edible pimento canned food can play the effect that prevents and treats cataract, heart disease and cancer.
The specific embodiment:
The roasting pimento canned food of export-oriented fire of the present invention is made of 100% bright ripe red pimento, and its technological process of production is as follows:
The first step, raw material are checked and accepted: after raw material transports factory to, randomly draw sample survey by " Q/WGS02-05-2009 " pimento raw material acceptance criteria by the special messenger simultaneously unloading, and assay is inserted " raw material ware-house-in inspection report ".
In second step, the stand green pepper is cool shines: spread pimento out cold and shine on bamboo hedge pad, answer thickness even during the green pepper of stand, every square meter is no more than 25Kg green pepper amount, and picks out cracking, defective pimento such as mildew and rot, in order to avoid pollute qualified pimento.Generally need cool the solarization 3～7 days, this process is to make pimento play afterripening.Pimento color and luster after a period of time is shone in cold obviously is converted into peony, and moisture obviously descends, and transforms the green pepper red pigment and improves the solid shape content of solubility.
In the 3rd step, roasting green pepper: start the spiral roasting machine of thermal insulation layer circle cylinder, this device is adjustable speed changer 1400 rotating speeds; Gas tank is placed 50 ℃ of warm water tanks, open natural steam valve door, adjust best flame spray regime, the roasting machine of preheating is after 3～5 minutes, impel and reach back unlatching material transfer press button more than 1000 ℃, begin the work of feeding intake, in the process of feeding intake, accomplish evenly moderate, can not be too much or very few, too much can influence the barbecue quality because feed intake, feeding intake, I haven't seen you for ages influences output, generally is 2t/h, can guarantee to bake green pepper output and can raise the efficiency again, 1200 ℃～1250 ℃ of the roasting green pepper temperature of control, roasting 120～150 seconds green pepper time.
The 4th step, decortication: send into peeling machine through the pimento of barbecue and peel, should be in the decortication process according to the optimum flow of actual conditions adjustment water inlet, so just can obtain best decortication effect, discharge is crossed conference and is made the damage of green pepper meat, the whole green pepper quality of influence, the too small decortication weak effect of discharge.Control water flow pressure 0.3Mpa just can reach the effect of best decortication, and peeling rate is not less than 86% of green pepper surface.
In the 5th step, washing: the further green pepper skin that do not come off fully of flush away and float and remove the green pepper skin that comes off, conscious suitable reservation sub-fraction does not come off in washing process burns black green pepper skin, the feature of the roasting pimento of outstanding fire and improve unique pimento barbecue local flavor.
In the 6th step, cut end, draw seed: excision green pepper pommel position, otch is necessary smooth smooth in cutting the end process, can not cut deeply excessively, in order to avoid influence raw material availability: will note not hindering green pepper meat as far as possible when drawing the green pepper seed, the green pepper body does not ftracture, the green pepper seed be drawn only as far as possible.
The 7th step, rinsing, select, classification: further remove attached residual green pepper skin and the green pepper seed that amasss at the green pepper body.It is good to pick out the green pepper volume morphing, does not have the qualified green pepper of cracking, carries out classification then, and the green pepper color and luster after the classification, size should be roughly even.
In the 8th step, tinning: tinning is divided into whole green pepper dress and strip is adorned two kinds, no matter is whole green pepper or bar green pepper, in same jar big or small, color and luster should be roughly even; And outside jar, being printed on corresponding mark, the tinning amount is undertaken by table 1 tinning requirement; As the client requirement is arranged in addition, can carry out tinning by requirement of client.
Table 1 is put in order green pepper tinning requirement
| The jar type | Specification | Net weight (g) | Tinning weight (g) | Every tin of number |
| 15153 types | Whole green pepper | 2300 | 2130-2150 | |
| 15153 types | The bar green pepper | 2300 | 2150 | |
| 7113 types | Whole green pepper | 390 | 350-360 | 5、7、10、12 |
| 450ml | Whole green pepper | 390 | 350-360 | 8、10、12、14 |
| 560ml | Whole green pepper | 480 | 445-455 | 8、10、12 |
| 720ml | Whole green pepper | 640 | 590-600 | 7、8、9、10、12、14 |
| 370ml | Whole green pepper | 330 | 260-270 | 4、5、6 |
In the 9th step, join soup; Joining the soup table by table 2 carries out:
Before tinning, add refined salt, white sugar, citric acid by bottle at the bottom of jar by jar by technological requirement.In allocation process, accomplish that weighing is accurate, now join existing tinning, after the tinning acceptance(check), send sealing process to annotate soup.
In the tenth step, annotate soup, seal:
1. notes soup: used clear water is in advance through boiling, and whether at the bottom of should checking before a tinning bottle or jar end has added batching, meets the requirements on inspection and can carry out tinning.
2. seal by outward appearance and double seam structural requirement and undertaken.In time seal, and seal presentation quality by bottle inspection, reject bad jar by the operative employee.Simultaneously on each head, extracted 1 jar in per 15 minutes and test, took out one jar at each sealing machine place and seal detection in per 1 hour sealing presentation quality by the Quality Inspector.Vacuum, bottom clearance, net weight and central temperature are undertaken by table 3: vial seals requirement to be undertaken by table 4; Iron listens a jar double seam test item to be undertaken by table 5:
The standard of table 3 vacuum, bottom clearance, net weight and central temperature
Table 4 vial seals requirement
Table 5 iron is listened jar a double seam test item and a standard
The 11 step, sterilization: adopt Pasteur's sterilization in open kettle, during sterilization in the pot water liquid level apart from the pot upper limb apart from about 10cm, and the height interior can upper surface 10cm of the superiors that takes the dish out of the pot.Sterilizing time and temperature requirement such as table 6;
Table 6
| The jar type | Specification | Bactericidal formula |
| 7113 types | 7--25min/96 ℃ (pasteurize) |
| 15153 types | 12--36min/96 ℃ (pasteurize) | |
| 450ml | 12--32min/96 ℃ (pasteurize) | |
| 370ml | 8-28min/96 ℃ (pasteurize) | |
| 720ml | 8--35min/96 ℃ (pasteurize) | |
| 560ml | 8--32min/96 ℃ (pasteurize) |
Cooling: the can that sterilization finishes cools off, and adopts circulating water that the jar central temperature is cooled to about 35-36 ℃, and the cooling water contents of residual chlorine is controlled at 0.5ppm;
In the 12 step, smear jar: the can that cooling finishes, the inclination retort basket is removed the surplus water of bottle face, dries up the can surface moisture only with air-dry machine, cartoning, the warehouse-in pile stores.
The 13 step, product inspection: extract the finished product sample to scale and carry out sense organ, physics and chemistry, microorganism, heavy metal check.
The organoleptic indicator:
Color and luster: be peony or cerise, soup juice is clear;
Tissue morphology: pimento length 7-12cm, diameter 45-70mm has typical red pimento shape, crack-free, has no mechanical damage, immaculate, no insect pest, no group of cellulosic organized neither too hard, nor too softly, allows a small amount of green pepper skin residual;
Mouthfeel and smell: have roasting distinctive barbecue mouthfeel of pimento of typical fire and smell, free from extraneous odour;
Physical and chemical index:
Net weight: should meet each jar type regulation and require:
Solid content:＞80～82%, soluble solid: contain glucose meter (g/L) 5～8%, the pH value: 4.2 ± 0.2, vacuum 0.015～0.05Mpa; Sodium chloride content: 0.6～0.8%, soup juice: 18～20%.
Microbiological indicator: meet canned food commercial sterilization and American-European advanced technology parameter index;
Heavy metal index: by high performance liquid chromatography and gas Chromatographic Determination.
Copper (by weight)＜1.0mg/kg, plumbous (by weight)＜0.1mg/kg,
Arsenic (by weight)＜0.1mg/kg.
The 14, store, transportation: packaged product should be by specification, kind, batch put in storage on backing plate, stack neat, the storehouse planted agent drying that keeps clean.Haulage vehicle will keep hygienically clean.Entrucking, require when moving to handle with care, in order to avoid the damage product.
In above-mentioned technological process, peel, go to hold, the leftover bits rubbish after the classification, be transported to the garbage disposal plant and handle; The waste water of decortication, rinsing and cooling, after sewage disposal is up to standard as sewage discharge.
Claims (3)
1. the roasting pimento canned food of export-oriented fire is characterized in that with the ripe red pimento of aquatic foods being that raw material is made, and wherein: solid content by weight＞80%; Soluble solid is by weight: contain grape syrup (g/L) 5～8%; PH value: 4.2 ± 0.2; Sodium chloride content: 0.6～0.8%; Soup juice: 18～20%.
2. the preparation technology of the roasting pimento canned food of export-oriented according to claim 1 fire is characterized in that step is as follows:
The first step is pressed pimento acceptance criteria inspection and acceptance raw material;
Second step, spread pimento out cold and shine on bamboo hedge pad, answer thickness even during the green pepper of stand, every square meter is no more than 25Kg green pepper amount, and picks out cracking, mildew and rot defective pimento, the cool solarization 3～7 days;
The 3rd step, roasting green pepper: start the spiral roasting machine of thermal insulation layer circle cylinder, the roasting machine of preheating is after 3～5 minutes, open the material transfer press button after reaching 1000 ℃, begin the work of feeding intake, feed intake by 2t/h, in the process of feeding intake, accomplish evenly moderate, 1200 ℃～1250 ℃ of the roasting green pepper temperature of control, roasting 120～150 seconds green pepper time;
The 4th step, send into peeling machine through the pimento of barbecue and peel, in the decortication process, should adjust the optimum flow of water inlet, so just can obtain best decortication effect, control water flow pressure 0.3Mpa, peeling rate is not less than 86% of green pepper surface;
The 5th step, washing: the further green pepper skin that do not come off fully of flush away and float and remove the green pepper skin that comes off, and keep the black green pepper skin that burns that sub-fraction do not come off;
In the 6th step, the green pepper seed is drawn at excision green pepper pommel position;
The 7th step, rinsing, select, classification: further remove attached residual green pepper skin and the green pepper seed that amasss at the green pepper body, it is good to pick out the green pepper volume morphing, does not have the qualified green pepper of cracking, evenly carries out classification by green pepper color and luster and size then;
In the 8th step, tinning: tinning is divided into whole green pepper dress and strip is adorned two kinds, and the tinning amount regulation of technological requirement is routinely carried out;
In the 9th step, technology is annotated soup juice, is sealed back sterilization, cooling in each jar type routinely.
3. the roasting pimento canned food preparation technology of export-oriented fire according to claim 2, it is characterized in that: the 8th step added refined salt, white sugar and/or citric acid at the bottom of jar before tinning.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010105224087A CN102008054B (en) | 2010-10-28 | 2010-10-28 | Export type fired sweet pepper canned food and preparation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010105224087A CN102008054B (en) | 2010-10-28 | 2010-10-28 | Export type fired sweet pepper canned food and preparation process thereof |
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| CN102008054A true CN102008054A (en) | 2011-04-13 |
| CN102008054B CN102008054B (en) | 2013-03-13 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1146285A (en) * | 1995-07-18 | 1997-04-02 | Cpc国际公司 | Method for production of dehydrated plant |
| CN1457233A (en) * | 2001-02-23 | 2003-11-19 | 株式会社林原生物化学研究所 | Method of producing processed food |
| CN101480243A (en) * | 2009-01-20 | 2009-07-15 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for producing crisp slices of fruit and vegetable using technique of freezing-dewatering and puffing with differential pressure |
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2010
- 2010-10-28 CN CN2010105224087A patent/CN102008054B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1146285A (en) * | 1995-07-18 | 1997-04-02 | Cpc国际公司 | Method for production of dehydrated plant |
| CN1457233A (en) * | 2001-02-23 | 2003-11-19 | 株式会社林原生物化学研究所 | Method of producing processed food |
| CN101480243A (en) * | 2009-01-20 | 2009-07-15 | 甘肃省农业科学院农产品贮藏加工研究所 | Method for producing crisp slices of fruit and vegetable using technique of freezing-dewatering and puffing with differential pressure |
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| CN102008054B (en) | 2013-03-13 |
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