CN102047940A - Liquid canned vegetable and processing technique thereof - Google Patents
Liquid canned vegetable and processing technique thereof Download PDFInfo
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- CN102047940A CN102047940A CN2010105551801A CN201010555180A CN102047940A CN 102047940 A CN102047940 A CN 102047940A CN 2010105551801 A CN2010105551801 A CN 2010105551801A CN 201010555180 A CN201010555180 A CN 201010555180A CN 102047940 A CN102047940 A CN 102047940A
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Abstract
The invention discloses a liquid canned vegetable and a processing technique thereof. The liquid canned vegetable comprises 60 to 90 percent of crushed chewing-free vegetable and 10 to 60 percent of water, and can also be added with 0.1 to 0.3 percent of white granulated sugar, 0.1 to 0.3 percent of citric acid and 0.1 to 0.3 percent of vitamin C. The liquid canned vegetable of the composition produced by the processes of preparation, pulping, vacuumizing, filling, vacuum sterilization and the like has predominant edibleness, namely additives such as preservative, saccharin and the like harmful to the human body are not added, so the liquid canned vegetable is real 'green' food; and the chewing-free liquid can developed by breaking through the traditional concept keeps the nutrition and deliciousness of the conventional cans, is convenient to eat, and is particularly suitable for the older people and the infant to eat.
Description
Technical field
The present invention relates to food processing technology field, specifically is a kind of liquid vegetable can and processing technology thereof.
Background technology
At present, the liquid beverage that has a lot of vegetables to make on the market, major part all is through steps such as fragmentations, grinding, filtration, has removed the string of a lot of nutritious value and pulp etc. like this, and has added harmful additives such as anticorrisive agent in the liquid beverage.
Yet canned pack can keep all nutritive values of raw material, but existing canned pack all is the fruit or the vegetables of bulk, eats like this and need chew, and is convenient not as beverage certainly, especially is not suitable for aging old man and infant.
Summary of the invention
The purpose of this invention is to provide convenient, delicious " green " liquid vegetable can and the processing technology thereof of nutrition such as harmful edible safety additive, that need not to chew such as a kind of not adding preservative agent, asccharin etc.
The technical scheme that the present invention adopts for achieving the above object is:
The invention has the beneficial effects as follows: not adding harmful additives such as anticorrisive agent, asccharin, is real " green " food; Break through traditional idea, developed a kind of liquid can that need not to chew, not only kept the nutrition and the delicious food of original can, and instant, especially be fit to old old man and infants.
The specific embodiment
Below in conjunction with specific embodiment the present invention is further explained explanation.
Embodiment 1 liquid celery can
A kind of liquid celery can comprises that broken need not chew celery capable of direct drinking, water, white granulated sugar, citric acid and vitamin C, and its percentage by weight is celery 70%, water 30%, white granulated sugar 0.15%, citric acid 0.15%, vitamin C 0.15%.
The process of preparation aforesaid liquid celery can is as follows:
(1) get the raw materials ready: select the celery dish of fresh no disease and pest, remove Huang Ye and the damaged part of rotting, after artificial or machine cleans up, with the celery segment, every section 4～8cm;
(2) making beating: take by weighing 700g and become the celery of section to put into beater, pull an oar after adding water 300g, white granulated sugar 1.5g, citric acid 1.5g, vitamin C 1.5g, the Celery Juice that need not chew when making it become in small, broken bits drinking, time is 30～60 minutes, the long more celery of beating time is broken more, can adjust beating time as required;
(3) find time: with the vacuum machine Celery Juice is found time, vacuum reaches 0.06Mpa, gets rid of the air between celery inner tissue, makes celery can protect look lastingly;
(4) canned: weigh, with every bottle of 200g bottling, error is less than 5g;
(5) vacuum: take out a bottle interior air, vacuum reaches 0.05Mpa;
(6) sterilization: can is put into water-bath more than 100 ℃, heat sterilization in 10～20 minutes.
Embodiment 2 liquid tomato cans
A kind of liquid tomato can comprises that broken need not chew tomato capable of direct drinking, water, white granulated sugar, citric acid and vitamin C, and its percentage by weight is tomato 60%, water 40%, white granulated sugar 0.15%, citric acid 0.15%, vitamin C 0.15%.
The process of preparation aforesaid liquid tomato can is as follows:
(1) get the raw materials ready: select fresh no disease and pest, fissureless tomato, remove the navel of tomato, artificial or machine cleans up;
(2) making beating: the tomato that takes by weighing 600g is put into beater, pull an oar after adding water 400g, white granulated sugar 1.5g, citric acid 1.5g, vitamin C 1.5g, the tomato juice that need not chew when making it become in small, broken bits drinking, time is 30～60 minutes, the long more tomato of beating time is broken more, can adjust beating time as required;
(3) find time: with the vacuum machine tomato juice is found time, vacuum reaches 0.06Mpa, gets rid of the air between tomato inner tissue, makes tomato can protect look lastingly;
(4) canned: weigh, with every bottle of 200g bottling, error is less than 5g;
(5) vacuum: take out a bottle interior air, vacuum reaches 0.05Mpa;
(6) sterilization: can is put into water-bath more than 100 ℃, heat sterilization in 10～20 minutes.
Embodiment 3 liquid canned cucumbers
A kind of liquid canned cucumber comprises that broken need not chew cucumber capable of direct drinking, water, white granulated sugar, citric acid and vitamin C, and its percentage by weight is cucumber 80%, water 20%, white granulated sugar 0.15%, citric acid 0.15%, vitamin C 0.15%.
The process of preparation aforesaid liquid canned cucumber is as follows:
(1) get the raw materials ready: select the cucumber of fresh no disease and pest, remove root, artificial or machine cleans up;
(2) making beating: the cucumber that takes by weighing 800g is put into beater, pull an oar after adding water 200g, white granulated sugar 1.5g, citric acid 1.5g, vitamin C 1.5g, the Fresh Cucumber Juice that need not chew when making it become in small, broken bits drinking, time is 30～60 minutes, the long more cucumber of beating time is broken more, can adjust beating time as required;
(3) find time: with the vacuum machine Fresh Cucumber Juice is found time, vacuum reaches 0.06Mpa, gets rid of the air between cucumber inner tissue, makes cucumber can protect look lastingly;
(4) canned: weigh, with every bottle of 200g bottling, error is less than 5g;
(5) vacuum: take out a bottle interior air, vacuum reaches 0.05Mpa;
(6) sterilization: can is put into water-bath more than 100 ℃, heat sterilization in 10～20 minutes.
Embodiment 4 liquid carrot cans
A kind of liquid carrot can, comprise that broken need not chew carrot capable of direct drinking, water, white granulated sugar, citric acid and vitamin C, its percentage by weight is carrot 90%, water 10%, white granulated sugar 0.15%, citric acid 0.15%, vitamin C 0.15%.
The process of preparation aforesaid liquid carrot can is as follows:
(1) get the raw materials ready: select the carrot of fresh no disease and pest, remove root, artificial or machine cleans up;
(2) making beating: the carrot that takes by weighing 900g is put into beater, pull an oar after adding water 100g, white granulated sugar 1.5g, citric acid 1.5g, vitamin C 1.5g, the carrot juice that need not chew when making it become in small, broken bits drinking, time is 30～60 minutes, the long more carrot of beating time is broken more, can adjust beating time as required;
(3) find time: with the vacuum machine carrot juice is found time, vacuum reaches 0.06Mpa, gets rid of the air between carrot inner tissue, makes carrot can protect look lastingly;
(4) canned: weigh, with every bottle of 200g bottling, error is less than 5g;
(5) vacuum: take out a bottle interior air, vacuum reaches 0.05Mpa;
(6) sterilization: can is put into water-bath more than 100 ℃, heat sterilization in 10～20 minutes.
The above; only be the preferable specific embodiment of the present invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to replacement or change according to technical scheme of the present invention and inventive concept thereof, all should be encompassed within protection scope of the present invention.
Claims (8)
1. a liquid vegetable can is characterized in that, comprises broken celery that need not to chew and water, and its percentage by weight is vegetables 60～90%, water 10～40%.
2. according to the described a kind of liquid vegetable can of claim 1, it is characterized in that described vegetables are celery, tomato, cucumber or carrot.
3. a kind of canned vegetables according to claim 1 and 2 is characterized in that, adds white granulated sugar 0.1～0.3% in the described canned vegetables.
4. a kind of canned vegetables according to claim 3 is characterized in that, adds citric acid 0.1～0.3% in the described liquid vegetable can.
5. a kind of canned vegetables according to claim 4 is characterized in that, wherein adds vitamin C 0.1～0.3% in the liquid celery can.
6. the processing technology of liquid vegetable can is characterized in that, process is as follows:
(1) gets the raw materials ready: select the vegetables of fresh no disease and pest, clean up the back segment;
(2) making beating: vegetables that will becomes section are put into beater, add water and pull an oar, make its one-tenth in small, broken bits drink the time vegetable juice that need not chew;
(3) find time: vegetable juice is found time, more than the vacuum 0.06Mpa, get rid of the air between vegetables inner tissue, make vegetables can protect look;
(4) canned: the back bottling of weighing;
(5) vacuum: take out a bottle interior air, vacuum 0.04～0.06Mpa;
(6) sterilization: adopt the water dip sterilization more than 100 ℃.
7. the processing technology of liquid vegetable can according to claim 6 is characterized in that, finds time then by the homogenizer homogeneous after the described making beating step.
8. according to the processing technology of claim 6 or 7 described liquid vegetable cans, it is characterized in that, canned after the described evacuation step by the centrifugal back of centrifuge.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105551801A CN102047940A (en) | 2010-02-12 | 2010-11-13 | Liquid canned vegetable and processing technique thereof |
Applications Claiming Priority (9)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010109876 | 2010-02-12 | ||
| CN201010109873 | 2010-02-12 | ||
| CN201010109868 | 2010-02-12 | ||
| CN201010109875 | 2010-02-12 | ||
| CN201010109873.8 | 2010-02-12 | ||
| CN201010109876.1 | 2010-02-12 | ||
| CN201010109868.7 | 2010-02-12 | ||
| CN201010109875.7 | 2010-02-12 | ||
| CN2010105551801A CN102047940A (en) | 2010-02-12 | 2010-11-13 | Liquid canned vegetable and processing technique thereof |
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| Publication Number | Publication Date |
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| CN102047940A true CN102047940A (en) | 2011-05-11 |
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| CN2010105551801A Pending CN102047940A (en) | 2010-02-12 | 2010-11-13 | Liquid canned vegetable and processing technique thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885269A (en) * | 2012-09-11 | 2013-01-23 | 扬州天禾食品有限公司 | Continuous sterilization type poached underground root vegetable and processing technology thereof |
| CN103125588A (en) * | 2013-02-01 | 2013-06-05 | 富阳市杭富罐头食品有限公司 | Boiled bamboo shoot can processing technology |
| CN104886493A (en) * | 2015-05-28 | 2015-09-09 | 桐城市牯牛背农业开发有限公司 | Syrup water dropwort can and processing technology thereof |
| CN106490559A (en) * | 2015-09-06 | 2017-03-15 | 王强 | The manufacture method that tea cooks bone chaffy dish soup |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1656941A (en) * | 2005-02-18 | 2005-08-24 | 谢兆坤 | Compound vegetable juice and its preparation method |
| CN101283820A (en) * | 2008-05-26 | 2008-10-15 | 北京市科威华食品工程技术有限公司 | Celery health-care beverage |
| CN101467736A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Vegetable juice and method for producing the same |
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2010
- 2010-11-13 CN CN2010105551801A patent/CN102047940A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1656941A (en) * | 2005-02-18 | 2005-08-24 | 谢兆坤 | Compound vegetable juice and its preparation method |
| CN101467736A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Vegetable juice and method for producing the same |
| CN101283820A (en) * | 2008-05-26 | 2008-10-15 | 北京市科威华食品工程技术有限公司 | Celery health-care beverage |
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| 《食品科学》 19950130 张延安 《南瓜全肉饮料加工技术》 第68页第2栏第1段"1 工艺流程"，第69页第1栏第4段2.3.2和第1栏"2 操作要点" 4-8 第16卷, 第1期 * |
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| 杨卫彬: "《蔬菜罐头加工工艺》", 《致富之友》 * |
| 殷莉: "《南瓜全肉饮料加工工艺》", 《农业知识》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885269A (en) * | 2012-09-11 | 2013-01-23 | 扬州天禾食品有限公司 | Continuous sterilization type poached underground root vegetable and processing technology thereof |
| CN103125588A (en) * | 2013-02-01 | 2013-06-05 | 富阳市杭富罐头食品有限公司 | Boiled bamboo shoot can processing technology |
| CN104886493A (en) * | 2015-05-28 | 2015-09-09 | 桐城市牯牛背农业开发有限公司 | Syrup water dropwort can and processing technology thereof |
| CN106490559A (en) * | 2015-09-06 | 2017-03-15 | 王强 | The manufacture method that tea cooks bone chaffy dish soup |
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Application publication date: 20110511 |