CN1022664C

CN1022664C - Fried haw processing method

Info

Publication number: CN1022664C
Application number: CN 90106314
Authority: CN
Inventors: 刘志坤; 段云平; 薜发庆; 崔纪坤; 刘乃村
Original assignee: YIYUAN COUNTY MINYUE FOOD FACTORY SHANDONG PROV
Current assignee: YIYUAN COUNTY MINYUE FOOD FACTORY SHANDONG PROV
Priority date: 1990-11-16
Filing date: 1990-11-16
Publication date: 1993-11-10
Anticipated expiration: 2005-11-16
Also published as: CN1050812A

Abstract

The present invention relates to processing technology for frying haw, which is composed of process steps: material selection, washing, core removal, washing, sugar sauting, canning, closure, sterilization, detection, warehousing, etc. The present invention is characterized in that non-ferrous metal utensils or stainless steel utensils are used in the process of sauting sugar; the concentration of sugar water is 40 to 55% by reflected light; the volume ratio of the sugar water to haw is 13 to 15: 20 to 22; the temperature is from 115 to 125 DEG C, and the time is from 2 to 4 minutes. The processing technology of the present invention has the advantages of no damage to nutrient components of fresh haw and high nutrient value, and the characteristics of the color, the perfume, the flavor, etc. of the fresh haw are kept. The product prepared by the present invention is an ideal health care food.

Description

Fried haw processing method

The invention belongs to the processing of canned food, relate generally to the processing technology of canned haw compote.

At present, the main process of hawthorn (claiming haw again) can is: the handle of selecting materials → go →, stoning → softening → canned → heating → exhaust → sealed cans → sterilization, cooling → wipings jar, put in storage.Wherein, in thermal exhaust and sterilization process, the time is longer, and temperature is higher, and therefore, process is serious to the destruction of vitamin, and is particularly more serious to the destruction of Vc, and be difficult for ensuring the quality of products, and color effect sometimes is relatively poor.

The processing method that the purpose of this invention is to provide a kind of sugared stir-baked FRUCTUS CRATAEGI makes it can keep the nutritional labeling of former fruit to greatest extent, keeps the characteristics such as color of scarlet fruit.

Production technology of the present invention by select materials → clean → stoning → cleaning → sugar fries → canned → seal → sterilize → check the warehouse-in operation to form, it is characterized in that: during sugared stir-fry,

1, adopts the naked light heating;

2, temperature is between 115-125 ℃;

3, the time is 2-4 minute.

When sugar was fried, used vessel size is φ 500-φ 700mm preferably, and its material is copper pot or stainless-steel pan preferably; Used syrup concentration is the 40-55% refractometer; The volume ratio of syrup and hawthorn is 13-15: 20-22.

Compare with canned haw compote with the stir-fry haw that technology of the present invention is produced, have:

1, do not destroy the nutritional labeling of former fresh fruit, be of high nutritive value, kept the characteristics such as color of scarlet fruit.

2, frying haw can increase the secretion of enzyme in the stomach in the human body, reduces blood fat, and softening blood vessel becomes a kind of comparatively ideal health food.

Embodiment 1:

Select fruit diameter (referring to transverse diameter) about 2.5 centimetres, more than medium well, not atrophy, there is not the scar of doing, mildew and rot scar, the hawthorn that small holes caused by worms and machinery are hindered, adding cleaning agent with running water cleans once, remove base of fruit handle and fruit stone with corer then, wash repeatedly more than 5 times with running water again, is the concentration with the processing of the copper pot of φ 500～700mm the syrup of 45～55% refractometers, is heated to 115-123 ℃, and by its with the mixed volume of mountain slag than 14: 21, after adding the copper pot, with coal heating and stirred 3-4 minute, tinning then, and sterilization about 10 minutes in boiling water, segmentation is cooled to below 40 ℃, put in storage after wiping can surface moisture content and dirt, storing about 7 days under 20 ℃ the constant temperature, the no quality problems in check back, label vanning outbound, i.e. edible.

Embodiment 2:

Select fruit diameter (referring to transverse diameter) more than 2.0 centimetres, eight, ninety percent is ripe, not atrophy, there is not the scar of doing, mildew and rot scar, the hawthorn that small holes caused by worms and machinery are hindered, adding cleaning agent with running water cleans once or secondary, remove base of fruit handle and fruit stone with corer then, washing 4-6 time repeatedly with running water, is the concentration of processing with the stainless-steel pan of φ 500～700mm the syrup of 40～50% refractometers again, is heated to 117-125 ℃, and by its with the mixed volume of mountain slag than 13: 20, add in the pot,, and constantly stir and fried 2-3 minute with the coal heating, tinning then, with ultraviolet sterilization 15-20 minute, put in storage after wiping can surface moisture and dirt, storage at a constant temperature is about 5 days at normal temperatures, after quality inspection is qualified, label vanning outbound, i.e. edible.

Claims

1, a kind of production technology of frying haw, by select materials → clean → stoning → cleaning → sugar fries → canned → seal → sterilize → check the warehouse-in operation to form, it is characterized in that: during sugared stir-fry,

(1) adopts the naked light heating;

(2) temperature is 115-125 ℃;

(3) time is 2-4 minute.

2, fried haw processing method according to claim 1 is characterized in that: used vessel were φ 500-φ 700 bronze medal pot or stainless-steel pans when sugar was fried.

3, fried haw processing method according to claim 1 is characterized in that: used syrup concentration was the 40-55% refractometer when sugar was fried, and the volume ratio of syrup and hawthorn is 13-15: 20-22.