CN103548992A - Preparation method for yam can - Google Patents
Preparation method for yam can Download PDFInfo
- Publication number
- CN103548992A CN103548992A CN201310501171.8A CN201310501171A CN103548992A CN 103548992 A CN103548992 A CN 103548992A CN 201310501171 A CN201310501171 A CN 201310501171A CN 103548992 A CN103548992 A CN 103548992A
- Authority
- CN
- China
- Prior art keywords
- chinese yam
- preparation
- yam
- protecting liquid
- colour protecting
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 26
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 26
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 26
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 229960005070 ascorbic acid Drugs 0.000 claims description 3
- 235000010323 ascorbic acid Nutrition 0.000 claims description 3
- 239000011668 ascorbic acid Substances 0.000 claims description 3
- 235000004879 dioscorea Nutrition 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 230000011218 segmentation Effects 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 238000009924 canning Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000007689 inspection Methods 0.000 abstract 1
- 231100000956 nontoxicity Toxicity 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method for a yam can. The preparation method comprises the following technical steps of (1) material selection; (2) cleaning; (3) slicing; (4) color protection; (5) cooking; (6) cooling and canning; (7) sealing; (8) sterilization and cooling; (9) inspection, encasement and delivery-into-warehouse. Compared with the prior art, the preparation method has the beneficial effects of simple preparation technology, low cost, non-toxicity and harmlessness to a human body and the like.
Description
Technical field
The invention belongs to food technology field, more specifically relate to a kind of preparation method of Chinese yam can.
Background technology
Chinese yam is a kind of common food, belongs to herbaceos perennial, and the effect of have invigorating the spleen, tonifying lung, reinforce the kidney, benefit is smart can strengthen immunologic function and reduce blood sugar etc.Chinese yam has multiple way, can be used for frying, Baoshang, makes medicinal material etc., and its scope of application is very extensive.
Summary of the invention
The object of the invention is to overcome the deficiency that prior art exists, a kind of preparation method of Chinese yam can is provided.
For achieving the above object, the present invention has taked following technical scheme:
A preparation method for Chinese yam can, comprises following technical step:
(1) selection; Selection profile is neat, and nothing is rotted, nothing is gone mouldy spot, fresh Chinese yam more than weight 200g;
(2) clean; With lye dipping, with clear water, rinse well;
(3) section; Chinese yam is cut into long 5～8cm, the sheet of wide 2～4cm;
(4) protect look; Yam slice is immersed in fruit colour protecting liquid fast, Chinese yam is fully flooded, can not be exposed in air, protecting the look time is 2～4 hours; The volume ratio of Chinese yam and colour protecting liquid is 1:2～3; The component of colour protecting liquid and proportioning are: salt: citric acid: ascorbic acid: water=1:0.1～0.3:0.04～0.06:80～100;
(5) boil; Chinese yam piece is poured in boiling water, and boiling 10～20min, until Chinese yam piece boils;
(6) cooling rear tinning;
(7) sealing: vacuumize sealing, vacuum is 0.05～0.06MPa;
(8) sterilization is cooling; Use sterilization in open kettle method, sterilizing time 10～20min, 90～100 ℃ of temperature, segmentation is cooled to 35 ℃;
(9) check, vanning, warehouse-in.
Compared with prior art, it is simple that the present invention has preparation technology, with low cost, to the nontoxic beneficial effect that waits of human body.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
A preparation method for Chinese yam can, comprises following technical step:
(1) selection; Selection profile is neat, and nothing is rotted, nothing is gone mouldy spot, fresh Chinese yam more than weight 200g;
(2) clean; With lye dipping, with clear water, rinse well;
(3) section; Chinese yam is cut into long 5～8cm, the sheet of wide 2～4cm;
(4) protect look; Yam slice is immersed in fruit colour protecting liquid fast, Chinese yam is fully flooded, can not be exposed in air, protecting the look time is 2～4 hours;
The volume ratio of Chinese yam and colour protecting liquid is 1:2～3; The component of colour protecting liquid and proportioning are: salt: citric acid: ascorbic acid: water=1:0.1～0.3:0.04～0.06:80～100;
(5) boil; Chinese yam piece is poured in boiling water, and boiling 10～20min, until Chinese yam piece boils;
(6) cooling rear tinning;
(7) sealing: vacuumize sealing, vacuum is 0.05～0.06MPa;
(8) sterilization is cooling; Use sterilization in open kettle method, sterilizing time 10～20min, 90～100 ℃ of temperature, segmentation is cooled to 35 ℃;
(9) check, vanning, warehouse-in.
Claims (1)
1. a preparation method for Chinese yam can, is characterized in that, comprises following technical step:
(1) selection; Selection profile is neat, and nothing is rotted, nothing is gone mouldy spot, fresh Chinese yam more than weight 200g;
(2) clean; With lye dipping, with clear water, rinse well;
(3) section; Chinese yam is cut into long 5～8cm, the sheet of wide 2～4cm;
(4) protect look; Yam slice is immersed in fruit colour protecting liquid fast, Chinese yam is fully flooded, can not be exposed in air, protecting the look time is 2～4 hours; The volume ratio of Chinese yam and colour protecting liquid is 1:2～3; The component of colour protecting liquid and proportioning are: salt: citric acid: ascorbic acid: water=1:0.1～0.3:0.04～0.06:80～100;
(5) boil; Chinese yam piece is poured in boiling water, and boiling 10～20min, until Chinese yam piece boils;
(6) cooling rear tinning;
(7) sealing; Vacuumize sealing, vacuum is 0.05～0.06MPa;
(8) sterilization is cooling; Use sterilization in open kettle method, sterilizing time 10～20min, 90～100 ℃ of temperature, segmentation is cooled to 35 ℃;
(9) check, vanning, warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310501171.8A CN103548992B (en) | 2013-10-22 | 2013-10-22 | Preparation method for yam can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310501171.8A CN103548992B (en) | 2013-10-22 | 2013-10-22 | Preparation method for yam can |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103548992A true CN103548992A (en) | 2014-02-05 |
| CN103548992B CN103548992B (en) | 2015-01-28 |
Family
ID=50003498
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310501171.8A Expired - Fee Related CN103548992B (en) | 2013-10-22 | 2013-10-22 | Preparation method for yam can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103548992B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307210A (en) * | 2016-08-18 | 2017-01-11 | 安阳工学院 | Orange and Chinese yam nutritional can and making method thereof |
| CN106418318A (en) * | 2016-08-30 | 2017-02-22 | 赵百华 | Process and formula of common yam rhizome can |
| CN106616598A (en) * | 2016-11-29 | 2017-05-10 | 姚美兰 | Processing technology of canned apples added with clean water |
| CN106666549A (en) * | 2016-11-28 | 2017-05-17 | 申鹏 | Processing technology of Chinese yam canned in clear soup |
| CN106666513A (en) * | 2016-11-28 | 2017-05-17 | 申鹏 | Processing technology of canned clean water tangerines |
| CN106666356A (en) * | 2016-11-28 | 2017-05-17 | 申鹏 | Processing technology of corn water can |
| CN108077831A (en) * | 2017-12-25 | 2018-05-29 | 好想你健康食品股份有限公司 | A kind of instant Chinese yam and preparation method thereof |
| CN108634246A (en) * | 2018-04-27 | 2018-10-12 | 成都师范学院 | Instant fresh and crisp yam slice of one kind and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1718094A (en) * | 2005-07-26 | 2006-01-11 | 李锐忠 | Canned Huai-Chinese yam, and its prodn. method |
-
2013
- 2013-10-22 CN CN201310501171.8A patent/CN103548992B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1718094A (en) * | 2005-07-26 | 2006-01-11 | 李锐忠 | Canned Huai-Chinese yam, and its prodn. method |
Non-Patent Citations (2)
| Title |
|---|
| 农业部行政职业技能培训教材编审委员会: "《果类产品加工》", 31 May 2007, 中国农业出版社 * |
| 樊黎生: "山药清水罐头的加工工艺", 《食品工业科技》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307210A (en) * | 2016-08-18 | 2017-01-11 | 安阳工学院 | Orange and Chinese yam nutritional can and making method thereof |
| CN106418318A (en) * | 2016-08-30 | 2017-02-22 | 赵百华 | Process and formula of common yam rhizome can |
| CN106666549A (en) * | 2016-11-28 | 2017-05-17 | 申鹏 | Processing technology of Chinese yam canned in clear soup |
| CN106666513A (en) * | 2016-11-28 | 2017-05-17 | 申鹏 | Processing technology of canned clean water tangerines |
| CN106666356A (en) * | 2016-11-28 | 2017-05-17 | 申鹏 | Processing technology of corn water can |
| CN106616598A (en) * | 2016-11-29 | 2017-05-10 | 姚美兰 | Processing technology of canned apples added with clean water |
| CN108077831A (en) * | 2017-12-25 | 2018-05-29 | 好想你健康食品股份有限公司 | A kind of instant Chinese yam and preparation method thereof |
| CN108634246A (en) * | 2018-04-27 | 2018-10-12 | 成都师范学院 | Instant fresh and crisp yam slice of one kind and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103548992B (en) | 2015-01-28 |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| ASS | Succession or assignment of patent right |
Owner name: SUZHOU AORAN COMMODITY CO., LTD. Free format text: FORMER OWNER: ZHEJIANG XIAOERHEI FOOD CO., LTD. Effective date: 20141209 |
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| C41 | Transfer of patent application or patent right or utility model | ||
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Free format text: CORRECT: ADDRESS; FROM: 313000 HUZHOU, ZHEJIANG PROVINCE TO: 215228 SUZHOU, JIANGSU PROVINCE |
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| TA01 | Transfer of patent application right |
Effective date of registration: 20141209 Address after: 215228 Jiangsu City, Wujiang Province, Shengze Town, silk Center Plaza, room 3, apartment, room 409, No. Applicant after: Suzhou Aoran Commodity Co., Ltd. Address before: 313000 Zhejiang province Huzhou city Wuxing District Zhu Xiang Long Xi Cun ring Applicant before: The black Food Co., Ltd of a Zhejiang young waiter in a wineshop or an inn |
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| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20191202 Address after: 215228 Jiangsu City, Wujiang Province, Shengze Town, silk Center Plaza, room 3, apartment, room 409, No. Patentee after: Yang Xiuzhi Address before: 215228 Jiangsu City, Wujiang Province, Shengze Town, silk Center Plaza, room 3, apartment, room 409, No. Patentee before: Suzhou Aoran Commodity Co., Ltd. |
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| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20200623 Address after: Room 401, building 23, No. 1188, West Second Ring Road, Shengze Town, Wujiang District, Suzhou City, Jiangsu Province Patentee after: Suzhou qishuo Information Technology Co., Ltd Address before: 215228 Jiangsu City, Wujiang Province, Shengze Town, silk Center Plaza, room 3, apartment, room 409, No. Patentee before: Yang Xiuzhi |
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| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150128 Termination date: 20201022 |