CN103392957A - Processing technology of green plum jam - Google Patents

Abstract

The invention discloses a processing technology of green plum jam. The processing technology comprises the following steps of: step 1, selecting raw materials; step 2, washing; step 3, steaming, peeling and hulling; step 4, filling; and step 5, sterile cooling. According to the processing technology, no additives are added, a processed product is safe and pollution-free, and the processing method is simple.

Description

The Green plum jam processing technology

Technical field

The present invention relates to the jam manufacture field, particularly relate to a kind of Green plum jam processing technology.

Background technology

Green plum has another name called " smoked plum ", by red plum blossom result, is obtained, and ripe fruit is divided into red plum, yellow plum, Japanese apricot etc. by color and luster, is rose family cherry tree plant plum.Green plum originates in China, is a kind of peculiar resource of China, it is reported except China, in a few countries such as Japan, Korea, Thailand, Korea S and New Zealand, artificial cultivation is arranged in the world.And that green plum distributes in China is very extensive, its NATURAL DISTRIBUTION reach 17 provinces (district) with green plum as the Economical cultivation effect, and have a plurality of provinces (district) with it as main Economical cultivation crop.

Green plum contains abundant nutrition.Contain moisture (88%), solid content (11.4%), reduced sugar (1.3%), total acid (6.4) %, crude fibre (2.0%), protein (0.8%), ash content (0.9%) in bright green plum.It is reported, the physiological actions such as that green plum has is antibacterial, antitumor, expelling parasite, detoxifcation, anti-oxidant, antifatigue, antiallergy, have good health-care effect and medical value, all be widely used at medicine and field of food, paid attention to by people gradually, people have showed the growing impetus to the demand of green plum product.Under present situation, supply falls short of demand for the green plum product, therefore has great development prospect.

Summary of the invention

The technical problem that the present invention mainly solves is to provide a kind of Green plum jam processing technology, does not add any additive, the finished product safety non-pollution that processes, and preparation method is simple.

For solving the problems of the technologies described above, the technical scheme that the present invention adopts is: a kind of Green plum jam processing technology is provided, comprises:

The first step, raw material is selected: select green plum fresh, ripe, that nothing is rotted, remove weeds and dry branches and fallen leaves etc.;

Second step, clean:, with the clear water rinsing green plum that flows, wash away the impurity such as surperficial silt, then with 0.3%～0.5% weak hydrochloric acid, soaked green plum 10 minutes, then with pure water, clean, last drain well;

In the 3rd step, steam, peel, shell: the green plum that will process is put steam box into, steams 30 minutes under 100 ℃, then changes in stainless-steel pan and mashes, stirs, and uses finally the impurity such as gross porosity gauze elimination skin, core, obtains the sauce body;

The 4th step, filling: as to use in advance the hot water of 60 ~ 70 ℃ to scald before vial is filling, prevent from when vial is filling being heated suddenly breakage; When filling, the sauce temperature is not less than 85 ℃ and control filling amount, otherwise can affect vacuum in canned product, and during sealed cans, temperature, more than 80 ℃, is rejected the underproof product of sealing finally;

In the 5th step, sterilization is cooling: use the sterilization in open kettle method, under 100 ℃ sterilizing 10 minutes, after sterilization segmentation cooling,, until room temperature is dried the tank free surface moisture, get product.

The invention has the beneficial effects as follows: preparation method of the present invention is simple, does not add any additive, the finished product safety non-pollution.

The specific embodiment

Below preferred embodiment of the present invention is described in detail, thereby so that advantages and features of the invention can be easier to be it will be appreciated by those skilled in the art that, protection scope of the present invention is made more explicit defining.

The embodiment of the present invention comprises:

A kind of Green plum jam processing technology comprises:

Raw material is selected: select green plum fresh, ripe, that nothing is rotted, remove weeds and dry branches and fallen leaves etc.;

Clean:, with the clear water rinsing green plum that flows, wash away the impurity such as surperficial silt, then with 0.3%～0.5% weak hydrochloric acid, soaked green plum 10 minutes, then with pure water, clean, last drain well;

Steam, peel, shell: the green plum that will process is put steam box into, steams 30 minutes under 100 ℃, then changes in stainless-steel pan and mashes, stirs, and uses finally the impurity such as gross porosity gauze elimination skin, core, obtains the sauce body;

Filling: as to use in advance the hot water of 60 ~ 70 ℃ to scald before vial is filling, prevent from when vial is filling being heated suddenly breakage; When filling, the sauce temperature is not less than 85 ℃ and control filling amount, otherwise can affect vacuum in canned product, and during sealed cans, temperature, more than 80 ℃, is rejected the underproof product of sealing finally;

Sterilization is cooling: use the sterilization in open kettle method, under 100 ℃ sterilizing 10 minutes, after sterilization segmentation cooling,, until room temperature is dried the tank free surface moisture, get product.

The present invention does not add any additive, the finished product safety non-pollution that processes, and preparation method is simple.

The foregoing is only embodiments of the invention; not thereby limit the scope of the claims of the present invention; every equivalent structure or equivalent flow process conversion that utilizes description of the present invention to do; or directly or indirectly be used in other relevant technical fields, all in like manner be included in scope of patent protection of the present invention.

Claims (1)

1. a Green plum jam processing technology, is characterized in that, comprising:

The first step, raw material is selected: select green plum fresh, ripe, that nothing is rotted, remove weeds and dry branches and fallen leaves etc.;

Second step, clean:, with the clear water rinsing green plum that flows, wash away the impurity such as surperficial silt, then with 0.3%～0.5% weak hydrochloric acid, soaked green plum 10 minutes, then with pure water, clean, last drain well;

In the 3rd step, steam, peel, shell: the green plum that will process is put steam box into, steams 30 minutes under 100 ℃, then changes in stainless-steel pan and mashes, stirs, and uses finally the impurity such as gross porosity gauze elimination skin, core, obtains the sauce body;

The 4th step, filling: as to use in advance the hot water of 60 ~ 70 ℃ to scald before vial is filling, prevent from when vial is filling being heated suddenly breakage; When filling, the sauce temperature is not less than 85 ℃ and control filling amount, otherwise can affect vacuum in canned product, and during sealed cans, temperature, more than 80 ℃, is rejected the underproof product of sealing finally;

In the 5th step, sterilization is cooling: use the sterilization in open kettle method, under 100 ℃ sterilizing 10 minutes, after sterilization segmentation cooling,, until room temperature is dried the tank free surface moisture, get product.