CN102578512A - Potato can - Google Patents

Abstract

The invention discloses a preparation method of a potato can. The potato can is mainly prepared through the procedures of peeling and dicing, precooking and cooling, canning and soup filling, exhausting and sealing, sterilizing and cooling, can wiping and warehousing, and the like. The preparation method disclosed by the invention is simple in production process, easy for standard operation and particularly suitable for factory batch production, and processed potato series obtained with the preparation method is the health food which is badly needed in the market at present.

Description

The potato can

Technical fieldThe present invention relates to a kind of canned food, especially a kind of potato can and preparation method thereof belongs to food processing field.

Background technologyBefore the present invention openly, the potato can of raw material did not also appear on the market doing with potato.Potato is claimed potato again, potato, and herbaceos perennial, winglike compound leaf, leaflet has handle, oval, floral white or bluish violet.Underground base manure is big, and starch-containing ratio is higher, can be used as staple food, also can be used as vegetables.Potato nutritional is abundant, calcic, phosphorus, iron, thiamine, riboflavin etc., and from the nutrition angle, it has than rice, flour more manys advantage, can supply with a large amount of heat energy of human body, can be described as " out of this world food ".Also be food anti-ageing traditionally and fat-reducing.For further developing potato processing series of products, in recent years, people attempt with expectation potato being processed into canned food, but are rich in starch because of potato, rot in case boil easy powder, are difficult to moulding, thereby still do not have the successful report of preparation potato can so far.

Summary of the inventionIt is that raw-food material is suitable for the potato can that factory produces in batches with the potato that task of the present invention is to provide a kind of, and its process for producing is simple, is easy to standard operation; The product tasty mouthfeel; Soup juice is clear, and long shelf-life is the health food that the current market in urgent need of potato processing series is filled a vacancy.

For accomplishing above-mentioned task, technical scheme of the present invention is: a kind of potato can, its preparation method mainly by peeling dice, precook cooling, tinning with soup, exhaust seal, sterilization is cooled off, smear six operations such as jar warehouse-in is made.

One, peeling is diced: after placing disinfectant to soak half an hour fresh intact potato, silt is washed to the greatest extent; With artificial or machinery the potato crust is removed, generally remove the peel 1mm and be advisable, the potato after the peeling will be steeped in clear water, can not reveal sky; Earlier potato is cut in half then, two halves are cut into eight again, and the whole process potato of dicing will duck in drink.

Two, the cooling of precooking: the potato after will dicing will be precooked immediately, and between 90-100 ℃ of the water temperatures of precooking, 15-20 minutes time, the potato after precooking will be cooled to normal temperature rapidly.

Three, tinning is with soup: the cooled potato fourth of will precooking is put in the empty Cans; The preparation soup, soup juice pol is 10-16 ℅, soup will guarantee that soup uses preceding temperature more than 92 ℃ at present with join at present, adds while hot in the Cans, seals in order to exhaust.

Four, exhaust is sealed: will cross the capsuling machine automatic sealing with the vial can of soup through tinning, and carry out thermal exhaust then, and vacuumize, delivery temperature is 70-75 ℃, seals again.To the can unification of same batch of same type be sealed, must not mix meat and fish dishes and mix and to put.

Five, sterilization cooling:

(1) the potato Cans after exhaust is sealed are no more than 1 hour to sterilizing time;

(2) sterilizing unit meets 5N/TO400.6-2005;

(3) the process for sterilizing rules meet the FDApant113 requirement, and the bactericidal formula rules are following:

375?ml 10′—35′—10′/108℃

580?ml 10′—40′—10′/108℃

7113# 10′—35′—10′/108℃

8113# 10′—40′—10′/108℃

15173# 15′—50′—15′/108℃

(4) the cooling water residual chlorine amount is 0.5ppm, is cooled to 36-40 ℃, smears a jar warehouse-in then.

Six, smear jar warehouse-in: will erase the moisture stain of appearance with clean towel through the cooled vial can of sterilization, and smear and jar want in time will handle with care, and note choosing except that the waster jar, different batches or different product warehouse-in will separately be deposited, so that pack shipment.

Advantage feature of the present invention is the product tasty mouthfeel, and soup juice is clear, and long shelf-life is the health food that the current market in urgent need of potato processing series is filled a vacancy.

The specific embodimentCombine factory's mass production processes flow process at present, further describe preparation method of the present invention and associative operation main points and points for attention.

1, raw material purchase, examination: raw material must strict carry out an acceptance inspection by company quality's standard.

(1) raw material acceptance criteria: raw material is fresh, deformity is hindered, do not had to free from insect pests, nothing machinery, do not have and go rotten, no concave-convex, be the waist type, diameter 3-6 ㎝.

(2) same day transported factory process back by the raw material of purchase on the same day, to guarantee the fresh of raw material.

(3) can not process the same day to advance freezer fresh-keeping, 8-12 ℃ of preservation temperature, and install with packing case, can not accumulation in bulk blocked up.

(4) raw material is being checked and accepted the potato that can not wound when loading and unloading.

(5) rainy day can not be dug potato, carries out fresh-keeping otherwise need dry moisture.

(6) raw material transportation anti-rain, the sun are exposed to the sun.

(7) different quality potatos will be distinguished stacking.

2, sorting: divide two ranks by the potato maximum gauge, the S level: 3-5 ㎝, M level: 5-6 ㎝, and choose machinery wound, mildew and rot potato.

3, clean: potato is cleaned with manual work or machinery after disinfectant soaks half an hour, and silt is washed to the greatest extent.

4, peeling, finishing: with artificial or machinery the potato crust is removed, will adjust the skinning machine edge of a knife during peeling.Too much, waste raw material; Cross shallowly, the potato crude fiber of epidermis influences quality.Generally removing 1 ㎜ pachydermia is advisable.Potato after the peeling must be steeped in clear water, can not reveal sky; Peeling back potato is wanted special messenger's finishing, rejects two ends and spot, small holes caused by worms.

5, stripping and slicing, dice: earlier potato is cut in half, two halves are cut into eight again, and the whole process potato of dicing will duck in drink.

6, precook, cool off: stripping and slicing, the potato after dicing will be precooked immediately, and between 85-100 ℃ of the water temperatures of precooking, 15-20 minutes time, the potato after precooking will be cooled to normal temperature rapidly.

7, select: the potato after precooking carries out size fractionation, chooses disease, insect pest potato, to guarantee uniform quality in same jar.

8, slack tank cleans, sterilizes:

(1) slack tank after the examination cleans up through hot water more than 82 ℃ through can washing machine, on the table top of cleaning, drains the back then and uses.Will reject defective slack tank during cleaning of evaporator, and slack tank to be inverted when placing, and at any time the cleaning of evaporator quality checked, carry out relevant record.

When (2) vial cleans, clean with special-purpose cleaning brush, clean with the hot water injection then; Vial will be inverted cleaning during cleaning, after cleaning up, when placing vial; Every basket can only be put one deck, in order to avoid damage between the vial, prevents that glass chip from getting in the middle of the food.

Attention: during cleaning, strictness to select defective vial.

9, tinning

(1) during tinning, further pick out defective potato.

(2) the tinning personnel will select slack tank, and defective slack tank is selected.

(3) operate positive negative error during weighing and be no more than 10g.

(4) the tinning keeper checks tinning weight and content quality at any time, minimumly per hour will inspect by random samples once, and perform record.

(5) potato of different qualities will separate tinning, and the notice subsequent processing is carried out difference.

10, join soup, with soup

(1) by technological requirement preparation soup, soup juice pol 10-16 ℅.

(2) water that will join in the slaughterhouse earlier is boiled, then load weighted table sugar is added to join in the slaughterhouse and boils, and quantitatively arrives the level scale line, and the soup for preparing will be measured its concentration, and carries out record.

(3) soup will be at present with joining at present, can not standing time oversize.Join the soup operation and coordinate mutually, guarantee that soup uses preceding temperature more than 90 ℃ with the back operation.

11, exhaust, seal

(1) iron flask: vacuum requires vacuum meter at 0.02-0.04Mpa, seals per 30 minutes of visual examination once, seals to dissect to detect every two hours and detects once, requires to seal tight ness rating >=60%, repeatedly connects rate and percentage of head rice >=50%, and carries out record.

(2) vial: with the automatic sealing of soup juice rear seal-cover machine, thermal exhaust vacuumizes, 70-75 ℃ of delivery temperatures, sealingly secure value be on the occasion of, the bottom clearance degree is controlled at 3-5 ㎜ after the capping.

(3) when with the product of last consignment of time or grade not simultaneously, the class of sealing will notify sterilization class, carry out the sterilization sign and prepare, with prevent dissimilar products with different brackets mix kill, mixed phenomenon of putting.

12, sterilization, cooling

(1) seals sterilizing time and be no more than 1 hour.

(2) sterilizing unit meets 5N/T0400.6-2005.

(3) the process for sterilizing rules meet the FDApart113 requirement, through commercial steriling test, confirm that the bactericidal formula rules see the following form.

375?ml 10′—35′—10′/108℃

580?ml 10′—40′—10′/108℃

7113# 10′—35′—10′/108℃

8113# 10′—40′—10′/108℃

15173# 15′—50′—15′/108℃

(4) strict control follows operating instructions in the sterilization process, observes thermometer and manometric reading and variation at any time, and performs record.

(5) cooling water residual chlorine amount 0.5ppm is cooled to 38-42 ℃.

13, smear a jar warehouse-in

(1) erases the moisture stain of sterilization can outer surface with clean towel, smear jar and want in time, in order to avoid overlong time causes crimping to get rusty.

(2) dry oiling immediately behind the water mark, can not oiling too many.The key position of oiling is in jar crimping and these two positions of can body weld seam, and oiling will be used food-grade paraffin wax oil.

To handle with care when (3) smearing jar, and notice that product separately, chooses except that the waster jar.

(4) the can layering pile of wiping clean fills up one deck moistureproof paper between every layer on pallet, the sign indicating number jar highly is no more than 1.2 meters.

(5) by different size, kind and date of manufacture can is stored in the warehouse appointed positions, and carries out the sign of can in the storehouse.

(6) different batches will separately be deposited, and carries out corresponding sign.

14, packing shipment

(1) product is confirmed can pack outbound after the Product Safety through normal temperature insulation 10 days.

(2) wipe clean greasy dirt, the dust of the can that is wrapped before the packing earlier, find that coign is arranged, tooth jar, knockdown flange, false envelope, rust jar, leak jar, flat jar, fat tin of underproof can such as jar choose it.

(3) trade mark to clean, complete, firmly and fitly be attached to outside the jar.

(4) can behind the joint sealing fitly pile on the wooden block dish, in order to shipment.

15, end product quality requirement

(1) color and luster: soup juice is clear, keeps the due color and luster of potato.

(2) flavour and smell: have due flavour of this kind and smell, free from extraneous odour.

(3) tissue morphology: organize tender and crisply, do not have old muscle, thick slag potato ball.Size is even, and color and luster is consistent.

(4) net weight sees the following form with solid heavy requirement

Jar type net weight (g) solid heavy (g)

375ml 340 ?190

580ml 530 ?300

7113# 425 ?240

8113# 560 ?320

15173# 3000 ?1800

Claims (4)

1. potato can; Peeling dice, precook cooling, tinning with soup, exhaust seal, sterilization is cooled off, smear jar six operations of warehouse-in is prepared from; It is characterized in that the preparation method that said peeling is diced is: place sterilization water enchroachment (invasion) bubble after half an hour fresh intact potato, silt is washed to the greatest extent; With artificial or machinery the potato crust is removed, generally remove the peel 1mm and be advisable, the potato after the peeling will be steeped in clear water, can not reveal sky; Earlier potato is cut in half then, two halves are cut into eight again, and the whole process potato of dicing will duck in drink.

2. a kind of potato can according to claim 1; It is characterized in that the said preparation method who precooks cooling is: the potato after will dicing will be precooked immediately; Between 90-100 ℃ of the water temperatures of precooking, 15-20 minutes time, the potato after precooking will be cooled to normal temperature rapidly.

3. a kind of potato can according to claim 1 is characterized in that said tinning with the preparation method of soup is: the cooled potato fourth of will precooking is put in the empty Cans; The preparation soup, soup juice pol is 10-16 ℅, soup will guarantee that soup uses preceding temperature more than 92 ℃ at present with join at present, adds while hot in the Cans, seals in order to exhaust.

4. a kind of potato can according to claim 1 is characterized in that the preparation method of said sterilization cooling is:

(1) the potato Cans after exhaust is sealed are no more than 1 hour to sterilizing time;

(2) sterilizing unit meets 5N/TO400.6-2005;

(3) the process for sterilizing rules meet the FDApant113 requirement, and the bactericidal formula rules are following:

375?ml 10′—35′—10′/108℃

580?ml 10′—40′—10′/108℃

7113# 10′—35′—10′/108℃

8113# 10′—40′—10′/108℃

15173# 15′—50′—15′/108℃

(4) the cooling water residual chlorine amount is 0.5ppm, is cooled to 36-40 ℃, smears a jar warehouse-in then.