CN103053963A - Production method of chestnut cans - Google Patents
Production method of chestnut cans Download PDFInfo
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- CN103053963A CN103053963A CN2013100337383A CN201310033738A CN103053963A CN 103053963 A CN103053963 A CN 103053963A CN 2013100337383 A CN2013100337383 A CN 2013100337383A CN 201310033738 A CN201310033738 A CN 201310033738A CN 103053963 A CN103053963 A CN 103053963A
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Abstract
The invention relates to a production method of chestnut cans, which comprises the following steps of: carrying out raw material handling, color-protecting, pre-cooking, rinsing and exhausting, canning, sterilizing and cooling on chestnuts so as to obtain chestnut cans. The production method disclosed by the invention is simple, convenient to operate and high in utilization rate of raw materials, and fruit pulps are light yellow or yellow and have bright natural colors and rich chestnut aroma; the metabolic activities of microorganisms such as bacteria, fungi and the like are inhibited, so that the microorganisms are in a dormant state, therefore, the storage life is prolonged; and the energy is saved, therefore, the production method is suitable for industrialized production.
Description
Technical field
The invention belongs to the food and fermentation field, relate to a kind of sweet chestnut can, especially a kind of production method of sweet chestnut can.
Background technology
Gan Li is a kind of fragrant and sweet good fruit, in China cultivation is just arranged extensively according to the B.C. chestnut of record, early uses for people's foodstuff for the people.The Gan Li place of production, Tianjin concentrates on the townshiies such as brace, Ji County, little battalion.The mountain area on the ground such as Beijing, Tangshan, Chengde in fact, a large amount of chestnuts that also grow, the chestnut that produces, quality spy is excellent, because chestnuts of producing of these areas are always by the outlet of port, Tianjin in the past, therefore named Tianjin Gan Li (in Japan, " Tianjin Chinese chestnut " by name).
Gan Li is important dry fruit, and is owing to it is of high nutritive value, very popular, but because metabolism is vigorous behind the collecting Chinese chestnut, and lacks fresh-keeping measure, often cause a large amount of rotting, thereby brought loss for people's economy, brought greatly inconvenience also for people's life.And, the starch-containing and protein of Gan Lifu, the side retentiveness is lower, and by the can that traditional handicraft is made, its quality is harder; Moreover, contain certain air in the sweet chestnut meat, with the softening quality technique of traditional high temperature, short time, very easily cause the fragmentation of chestnut meat.
By retrieval, not yet find the patent publication us relevant with present patent application.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, the production method of a kind of method sweet chestnut can easy, with low cost is provided, the method produces that the sweet chestnut can color and luster that obtains is pure, quality is suitable, is difficult for broken.
The present invention realizes that the technical scheme of purpose is:
A kind of production method of sweet chestnut can, step is as follows:
⑴ raw material is processed: the water of Gan Li being put into 60 ~ 70 ℃ boils 25 ~ 35min, is cooled to room temperature, and then decapsidate is repaiied and trembled shell and yellow clothes, De Liguo;
⑵ protect look: Jiang Liguo puts into colour protecting liquid and protects look 15 ~ 20h;
⑶ precook, rinsing: the chestnut behind color retention really is placed in 50 ~ 60 ℃ the liquid of precooking and boils 25 ~ 35min, then under 75 ~ 85 ℃, boil 55 ~ 65min, 110 ~ 130min precooks under 95 ~ 97 ℃, then carry out rinsing, elder generation rinsing 10min, again rinsing 20min in flow chamber warm water in 55 ~ 65 ℃ hot water during rinsing;
Wherein, the quality of the liquid of precooking is 1 ~ 3 times of chestnut fruit quality, adds the precook disodium ethylene diamine tetraacetate of liquid quality of 0.1 ~ 0.2% potassium alum and 0.1 ~ 0.2% of precooking the liquid quality in the liquid of precooking;
⑷ join liquid glucose: prepare sugary mass fraction and be 40 ~ 60% liquid glucose;
⑸ exhaust, tinning: in chestnut really: the mass ratio of liquid glucose is the ratio tinning of 1:0.5 ~ 1.5, makes the interior central temperature of tank be not less than 85 ℃ of exhaust 30 ~ 50min, and then sealed cans are the De Ganli can after sterilization, the cooling.
And, colour protecting liquid is comprised of sodium phosphate trimer, EDTA, VC, citric acid and water among the described step ⑵, and the mass fraction of sodium phosphate trimer, EDTA, VC, citric acid is: 0.05% sodium phosphate trimer, 0.025%EDTA, 0.15% ~ 0.3%VC, 0.15% ~ 0.3% citric acid;
And described water is distilled water or pure water.
The advantage that the present invention obtains and beneficial effect are:
1, production method method of the present invention is simple, easy to operate, and raw material availability is high, has suppressed simultaneously the metabolic activity of the microorganisms such as bacterium, mould, makes it be in resting state, has prolonged storage life, and has saved the energy, is suitable for suitability for industrialized production.
2, use colour protecting liquid that Gan Li is carried out color retention in the production method of the present invention, can avoid sweet chestnut product generation brown stain, it is yellowish or yellow that thereby the pulp that has guaranteed canned pack is, and has vivid natural colored and strong chestnut fragrance, improved the product quality of can.
The specific embodiment
The invention will be further described below by specific embodiment, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
Embodiment 1
A kind of production method of sweet chestnut can, step is as follows:
⑴ raw material is selected: select anosis worm, mildew and rot fresh Gan Li, fruit mass is greater than 7 grams;
⑵ raw material is processed: fresh Gan Li puts into 60 ~ 70 ℃ water and boils 30min, is cooled to room temperature, and then decapsidate is repaiied and trembled shell and yellow clothes, De Liguo;
⑶ protect look: the chestnut fruit is easy to change in process, and the chestnut of therefore fixing skin really will drop into rapidly in the colour protecting liquid, and Jiang Liguo puts into colour protecting liquid and protects look 15 ~ 20h;
Wherein, colour protecting liquid is comprised of sodium phosphate trimer, EDTA, VC, citric acid and distilled water or pure water, and the mass fraction of sodium phosphate trimer, EDTA, VC, citric acid is: 0.05% sodium phosphate trimer, 0.025%EDTA, 0.15% ~ 0.3%VC, 0.15% ~ 0.3% citric acid;
⑷ precook, rinsing: the chestnut behind color retention really is placed in 50 ~ 60 ℃ the liquid of precooking and boils 30min, then under 75 ~ 85 ℃, boil 60min, the 120min that precooks under 95 ~ 97 ℃, substantially well-done till; Elder generation rinsing 10min, again rinsing 20min in flow chamber warm water in 60 ℃ hot water during rinsing;
Wherein, the quality of the liquid of precooking is 2 times of chestnut fruit quality, adds the precook disodium ethylene diamine tetraacetate of liquid quality of 0.15% potassium alum and 0.15% of precooking the liquid quality in the liquid of precooking;
⑸ sorting: remove fragmentation, variable color, with the chestnut after the underproof rinsings such as spot really, carry out classification by fruit colour, size;
⑹ join liquid glucose: the preparation sugar content is 50% liquid glucose;
⑺ tinning: glass jar needs sterilization, the chestnut fruit after the 300g that then packs into is classified, and add the 300g liquid glucose that step ⑹ prepares;
⑻ exhaust, tinning: with among the step ⑺ not the can of sealed cans put into fumer thermal exhaust 40min, make that central temperature is not less than 85 ℃ in the tank, then sealed cans;
⑼ sterilization, cooling: continue to be heated to 90 ℃ of sterilization 60min, be cooled to first 60 ℃ after, being cooled to room temperature is the De Ganli can again.
Embodiment 2
A kind of production method of sweet chestnut can, step is as follows:
⑴ raw material is selected: select anosis worm, mildew and rot fresh Gan Li, fruit mass is greater than 7 grams;
⑵ raw material is processed: fresh Gan Li puts into 60 ℃ water and boils 30min, is cooled to room temperature, and then decapsidate is repaiied and trembled shell and yellow clothes, De Liguo;
⑶ protect look: the chestnut fruit is easy to change in process, and the chestnut of therefore fixing skin really will drop into rapidly in the colour protecting liquid, and Jiang Liguo puts into colour protecting liquid and protects look 15h;
Wherein, colour protecting liquid is comprised of sodium phosphate trimer, EDTA, VC, citric acid and distilled water or pure water, and the mass fraction of sodium phosphate trimer, EDTA, VC, citric acid is: 0.05% sodium phosphate trimer, 0.025%EDTA, 0.15%VC, 0.15% citric acid;
⑷ precook, rinsing: the chestnut behind color retention really is placed in 50 ~ 60 ℃ the liquid of precooking and boils 25min, then under 75 ~ 85 ℃, boil 55min, the 110min that precooks under 95 ~ 97 ℃, substantially well-done till; Elder generation rinsing 10min, again rinsing 20min in flow chamber warm water in 55 ℃ hot water during rinsing;
Wherein, the quality of the liquid of precooking is 1 times of chestnut fruit quality, adds the precook disodium ethylene diamine tetraacetate of liquid quality of 0.1% potassium alum and 0.1% of precooking the liquid quality in the liquid of precooking;
⑸ sorting: remove fragmentation, variable color, with the chestnut after the underproof rinsings such as spot really, carry out classification by fruit colour, size;
⑹ join liquid glucose: the preparation sugar content is 40% liquid glucose;
⑺ tinning: glass jar needs sterilization, the chestnut fruit after the 300g that then packs into is classified, and add the 150g liquid glucose that step ⑹ prepares;
⑻ exhaust, tinning: with among the step ⑺ not the can of sealed cans put into fumer thermal exhaust 30min, make that central temperature is not less than 85 ℃ in the tank, then sealed cans;
⑼ sterilization, cooling: continue to be heated to 90 ℃ of sterilization 60min, be cooled to first 60 ℃ after, being cooled to room temperature is the De Ganli can again.
Embodiment 3
A kind of production method of sweet chestnut can, step is as follows:
⑴ raw material is selected: select anosis worm, mildew and rot fresh Gan Li, fruit mass is greater than 7 grams;
⑵ raw material is processed: fresh Gan Li puts into 60 ~ 70 ℃ water and boils 30min, is cooled to room temperature, and then decapsidate is repaiied and trembled shell and yellow clothes, De Liguo;
⑶ protect look: the chestnut fruit is easy to change in process, and the chestnut of therefore fixing skin really will drop into rapidly in the colour protecting liquid, and Jiang Liguo puts into colour protecting liquid and protects look 20h;
Wherein, colour protecting liquid is comprised of sodium phosphate trimer, EDTA, VC, citric acid and distilled water or pure water, and the mass fraction of sodium phosphate trimer, EDTA, VC, citric acid is: 0.05% sodium phosphate trimer, 0.025%EDTA, 0.3%VC, 0.3% citric acid;
⑷ precook, rinsing: the chestnut behind color retention really is placed in 50 ~ 60 ℃ the liquid of precooking and boils 30min, then under 75 ~ 85 ℃, boil 650min, the 130min that precooks under 97 ℃, substantially well-done till; Elder generation rinsing 10min, again rinsing 20min in flow chamber warm water in 65 ℃ hot water during rinsing;
Wherein, the quality of the liquid of precooking is 3 times of chestnut fruit quality, adds the precook disodium ethylene diamine tetraacetate of liquid quality of 0.2% potassium alum and 0.2% of precooking the liquid quality in the liquid of precooking;
⑸ sorting: remove fragmentation, variable color, with the chestnut after the underproof rinsings such as spot really, carry out classification by fruit colour, size;
⑹ join liquid glucose: the preparation sugar content is 50% liquid glucose;
⑺ tinning: glass jar needs sterilization, the chestnut fruit after the 300g that then packs into is classified, and add the 450g liquid glucose that step ⑹ prepares;
⑻ exhaust, tinning: with among the step ⑺ not the can of sealed cans put into fumer thermal exhaust 50min, make that central temperature is not less than 85 ℃ in the tank, then sealed cans;
⑼ sterilization, cooling: continue to be heated to 90 ℃ of sterilization 60min, be cooled to first 60 ℃ after, being cooled to room temperature is the De Ganli can again.
Claims (3)
1. the production method of a sweet chestnut can, it is characterized in that: step is as follows:
⑴ raw material is processed: the water of Gan Li being put into 60 ~ 70 ℃ boils 25 ~ 35min, is cooled to room temperature, and then decapsidate is repaiied and trembled shell and yellow clothes, De Liguo;
⑵ protect look: Jiang Liguo puts into colour protecting liquid and protects look 15 ~ 20h;
⑶ precook, rinsing: the chestnut behind color retention really is placed in 50 ~ 60 ℃ the liquid of precooking and boils 25 ~ 35min, then under 75 ~ 85 ℃, boil 55 ~ 65min, 110 ~ 130min precooks under 95 ~ 97 ℃, then carry out rinsing, elder generation rinsing 10min, again rinsing 20min in flow chamber warm water in 55 ~ 65 ℃ hot water during rinsing;
Wherein, the quality of the liquid of precooking is 1 ~ 3 times of chestnut fruit quality, adds the precook disodium ethylene diamine tetraacetate of liquid quality of 0.1 ~ 0.2% potassium alum and 0.1 ~ 0.2% of precooking the liquid quality in the liquid of precooking;
⑷ join liquid glucose: prepare sugary mass fraction and be 40 ~ 60% liquid glucose;
⑸ exhaust, tinning: in chestnut really: the mass ratio of liquid glucose is the ratio tinning of 1:0.5 ~ 1.5, makes the interior central temperature of tank be not less than 85 ℃ of exhaust 30 ~ 50min, and then sealed cans are the De Ganli can after sterilization, the cooling.
2. the production method of sweet chestnut can according to claim 1, it is characterized in that: colour protecting liquid is comprised of sodium phosphate trimer, EDTA, VC, citric acid and water among the described step ⑵, and the mass fraction of sodium phosphate trimer, EDTA, VC, citric acid is: 0.05% sodium phosphate trimer, 0.025%EDTA, 0.15% ~ 0.3%VC, 0.15% ~ 0.3% citric acid.
3. the production method of sweet chestnut can according to claim 2, it is characterized in that: described water is distilled water or pure water.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100337383A CN103053963A (en) | 2013-01-29 | 2013-01-29 | Production method of chestnut cans |
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| CN2013100337383A CN103053963A (en) | 2013-01-29 | 2013-01-29 | Production method of chestnut cans |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976415A (en) * | 2014-06-07 | 2014-08-13 | 遵化市金泰工贸有限公司 | Production method of soft flavor Chinese chestnut can |
| CN105077437A (en) * | 2015-08-07 | 2015-11-25 | 湖北大展食品有限公司 | Preparation method of water chestnut pulp beverage |
| CN106136179A (en) * | 2016-06-21 | 2016-11-23 | 安徽友源食品有限公司 | A kind of raw material manufacturing Chinese chestnut can and technique |
| CN107751929A (en) * | 2017-11-29 | 2018-03-06 | 黄桂月 | A kind of preparation method of American pistachios can |
-
2013
- 2013-01-29 CN CN2013100337383A patent/CN103053963A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976415A (en) * | 2014-06-07 | 2014-08-13 | 遵化市金泰工贸有限公司 | Production method of soft flavor Chinese chestnut can |
| CN103976415B (en) * | 2014-06-07 | 2016-05-18 | 唐山市金泰旺食品有限公司 | The production method of flavor chestnut foods packed in carton containers |
| CN105077437A (en) * | 2015-08-07 | 2015-11-25 | 湖北大展食品有限公司 | Preparation method of water chestnut pulp beverage |
| CN105077437B (en) * | 2015-08-07 | 2019-05-24 | 湖北大展食品有限公司 | The preparation method of horseshoe fruit squash |
| CN106136179A (en) * | 2016-06-21 | 2016-11-23 | 安徽友源食品有限公司 | A kind of raw material manufacturing Chinese chestnut can and technique |
| CN107751929A (en) * | 2017-11-29 | 2018-03-06 | 黄桂月 | A kind of preparation method of American pistachios can |
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Application publication date: 20130424 |