CN102369984A - Canned okra and manufacturing method thereof - Google Patents
Canned okra and manufacturing method thereof Download PDFInfo
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- CN102369984A CN102369984A CN2010102586160A CN201010258616A CN102369984A CN 102369984 A CN102369984 A CN 102369984A CN 2010102586160 A CN2010102586160 A CN 2010102586160A CN 201010258616 A CN201010258616 A CN 201010258616A CN 102369984 A CN102369984 A CN 102369984A
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- okra
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Abstract
The invention discloses canned okra. The canned okra is prepared by treating fresh okra as a raw material and carrying out processes of material selection, cleaning, sorting, preboiling, soup stock blending, canning, sealing, disinfection, cooling and the like on the fresh okra. The canned okra which keeps the original nutrition and the original color of okra can be eaten after canning and also can be fried, cooked, stewed and cold-mixed, so a problem that the preservation time of okra is short is solved.
Description
Technical field
The present invention relates to technical field of food deep processing, mainly is a kind of canned okra and preparation method thereof.
Background technology
Gumbo has another name called swordweed, coffee ambrette, hair eggplant, originates in Africa, and 20 beginnings of the century were introduced China by India.Its edible partly is the fruit pod, divides green and red two kinds, its tender and crisp succulence, and lubricious oiliness, fragrance is unique, favored by the common people.
Gumbo is low-yield food, is one of good diet food.Gumbo also has certain medical value: contain a kind of stickiness liquid matter and araban, galactan, rhamnosan, protein, calcium oxalate etc. in the tender fruit of gumbo, often ediblely can help digest, strengthen muscle power, protect liver, whole intestines are good for the stomach.Gumbo contains the special composition with drug effect, and the kidney qi-restoratives has the supplemental treatment effect to male sex's organic disease by force, is a kind of appropriate nutrition health-care vegetable, enjoys the good reputation of " plant vigour ".
Because gumbo has been rich in zinc and selenium and other trace elements, ability enhances human body cancer-resisting ability also contains abundant vitamin C and Soluble Fiber, and is with health role to skin, can make skin-whitening, delicacy.The general equal edible gumbo of crowd, it is edible especially to be fit to gastritis, cancer, gastric ulcer, anaemia, indigestion person, particularly person between twenty and fifty, sportsman, Mrs skin care, the man more should eat more.Gumbo as vegetable among the people be Sheng with Pingxiang, Jiangxi, Yunnan, Guizhou, Guangxi, other counties and cities, Jiangxi also can see occasionally.In recent years, become popular situation of selling well vegetables in Japan, Taiwan, Hong Kong and western countries, the many countries in Africa become the sportsman edible first choice of vegetables, the elderly's health food especially.
Gumbo because respiration is quite quick, makes and organizes quick aging, yellow and corruption under higher temperature.Preferably be stored in 7 ℃-10 ℃ the environment, 10 days storage life is arranged approximately.So,, just can have fresh gumbo only in the picking season.
Summary of the invention
In order to address the above problem, and a kind of all edible throughout the year appetizing canned okra and method for production thereof are provided.
The technical scheme that provides in order to realize the present invention is:
Canned okra of the present invention; Be to be raw material with fresh gumbo; Through selecting materials, cleaning, sorting, precooking, make with technologies such as soup stock, can, sealing, sterilization, coolings; It is characterized in that the percentage by weight of the solid content gumbo in the products obtained therefrom is 65%-80%, the percentage by weight of joining soup is 20%-35%.
The preparation method of a kind of canned okra of the present invention when it is selected materials, should select length to be 5-10CM, and is full, and toughness is arranged, and fine, soft fur is arranged on the ridge, and the surface does not have wrinkle, no scar, and color is bud green naturally, and the tender gumbo of light green grass fragrance is arranged.
The preparation method of a kind of canned okra of the present invention is that the tender gumbo that selects is put into the rinse bath that fills 1% salt solution earlier, soaks 1-3 minute, adopt high-pressure wash again after, drain away the water, by the length sorting.
The preparation method of a kind of canned okra of the present invention, its described soup stock is put into pure water by the salt of 1-20% and the chickens' extract of 0.5-1%, is heated to 90-95 ℃.
The preparation method of a kind of canned okra of the present invention is that the gumbo after the sorting is packed in the hanging basket, and being fully immersed in scalds in 90-95 ℃ the hot water scalded 1-3 minute; After taking the dish out of the pot, pack into up in the glass jar with point rapidly, fill with the soup stock of getting ready; Exhaust, sealing is behind the employing ultra-high pressure sterilization; Cooling rapidly, normal temperature is deposited.
This product adopts the gumbo of quality fresh, through selecting materials, cleans, precook, and with soup stock, sealing, technologies such as sterilization are processed a kind of delicious tinned food that has kept the former nutritious and color and luster of gumbo.It jar is edible that product of the present invention is opened, or fry, burn, stew, cold and dressed with sauce all can, make people eat very convenient, science, solved a short difficult problem of gumbo holding time.
The specific embodiment
Embodiment
Selection length is 5-10CM, and is full, and toughness is arranged, and fine, soft fur is arranged on the ridge, and the surface does not have wrinkle, no scar, and color is bud green naturally, and the tender gumbo of light green grass fragrance is arranged.
The tender gumbo that selects is put into the rinse bath that fills 1% salt solution earlier, soaked 1-3 minute, adopt high-pressure wash again after, drain away the water, by the length sorting.
Required soup stock preparation is put into pure water by the salt of 1-20% and the chickens' extract of 0.5-1%, is heated to 90-95 ℃.
Gumbo after the sorting is packed in the hanging basket, and being fully immersed in scalds in 90-95 ℃ the hot water scalded 1-3 minute, after taking the dish out of the pot, packed into up in the glass jar with point rapidly, filled with the soup stock of getting ready, exhaust, sealing, adopt ultra-high pressure sterilization after, cooling rapidly, normal temperature is deposited.
Claims (5)
1. canned okra; With fresh gumbo is raw material; Through selecting materials, cleaning, sorting, precooking, make with technologies such as soup stock, can, sealing, sterilization, coolings; It is characterized in that the percentage by weight of the solid content gumbo in the products obtained therefrom is 65%-80%, the percentage by weight of joining soup is 20%-35%.
2. the preparation method of a kind of canned okra according to claim 1 is characterized in that, when selecting materials, should select length to be 5-10CM, and is full, and toughness is arranged, and fine, soft fur is arranged on the ridge, and the surface does not have wrinkle, no scar, and color is bud green naturally, and the tender gumbo of light green grass fragrance is arranged.
3. the preparation method of a kind of canned okra according to claim 1 is characterized in that, the tender gumbo that selects is put into the rinse bath that fills 1% salt solution earlier, soaks 1-3 minute, adopt high-pressure wash again after, drain away the water, by the length sorting.
4. the preparation method of a kind of canned okra according to claim 1 is characterized in that, described soup stock is put into pure water by the salt of 1-20% and the chickens' extract of 0.5-1%, is heated to 90-95 ℃.
5. the preparation method of a kind of canned okra according to claim 1 is characterized in that, the gumbo after the sorting is packed in the hanging basket; Being fully immersed in scalds in 90-95 ℃ the hot water scalded 1-3 minute, after taking the dish out of the pot, packed into up in the glass jar with point rapidly; Fill with the soup stock of getting ready, exhaust, sealing; After adopting ultra-high pressure sterilization, cooling rapidly, normal temperature is deposited.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102586160A CN102369984A (en) | 2010-08-14 | 2010-08-14 | Canned okra and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102586160A CN102369984A (en) | 2010-08-14 | 2010-08-14 | Canned okra and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102369984A true CN102369984A (en) | 2012-03-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102586160A Pending CN102369984A (en) | 2010-08-14 | 2010-08-14 | Canned okra and manufacturing method thereof |
Country Status (1)
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| CN (1) | CN102369984A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472775A (en) * | 2014-11-17 | 2015-04-01 | 厦门春韵秋香茶叶有限公司 | Process for transforming okra into tea |
| CN105077056A (en) * | 2015-07-13 | 2015-11-25 | 中国农业科学院农产品加工研究所 | Abelmoschus esculentus soft can and preparation method of the abelmoschus esculentus soft can |
-
2010
- 2010-08-14 CN CN2010102586160A patent/CN102369984A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472775A (en) * | 2014-11-17 | 2015-04-01 | 厦门春韵秋香茶叶有限公司 | Process for transforming okra into tea |
| CN105077056A (en) * | 2015-07-13 | 2015-11-25 | 中国农业科学院农产品加工研究所 | Abelmoschus esculentus soft can and preparation method of the abelmoschus esculentus soft can |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120314 |