CN103621610A - Manufacturing method of canned hawthorn - Google Patents

Abstract

The invention discloses a manufacturing method of canned hawthorn, and belongs to the technical field of food processing. The manufacturing method is characterized by comprising the processing processes of selecting materials, cleaning, pre-cooking, filling, exhausting, sealing, sterilizing, cooling, cleaning cans, checking, and packaging, thus obtaining the finished products. The canned hawthorn prepared by the manufacturing method is complete in nutrition and special in flavor and is favored by consumers. The canned hawthorn has functions of reducing blood pressure, reducing lipid, resisting oxygenation, increasing immunity and activating blood circulation to dissipate stasis. The manufacturing method is easy to operate and implement; due to the manufacturing method, the comprehensive utilization of hawthorn can be realized, and the added value of the canned hawthorn is improved.

Description

A kind of preparation method of canned haw

technical field:

The present invention relates to a kind of processing method of can, particularly relate to a kind of preparation method of canned haw.

background technology:

Hawthorn is edible plants, stone fruit, and matter is hard, and pulp is thin, and taste is micro-sour and astringent.Machaka.The close life of branch, has spinelet, and sprout has pubescence.Sprig puce, old branch taupe.Can prevention and cure of cardiovascular disease.Hawthorn is China distinctive medicine fruit dual-purpose seeds.

Hawthorn has step-down, and lipopenicillinase is anti-oxidant, strengthens immunity, removes intestines and stomach harmful bacteria etc., also can prevent liver cancer.The male sex obtained fatty liver, will support protecting liver, supported protecting liver, first-elected hawthorn.Hawthorn, can be aid digestion, has nourishing the liver degrease effect.

The traditional Chinese medical science thinks that hawthorn has the effect activating blood circulation and dispersing blood clots, and is blood stasis type dysmenorrhoea patient's dietotherapy good merchantable brand.Blood stasis type dysmenorrhoea patient often shows as and passes through 1st～2 days or underbelly pain occurs for premenstrual 1～2 day, and when menses are discharged smoothness, pain alleviates gradually or disappears, and menses darker in color, with clot.1000 grams of the fresh hawthorn of the desirable complete band core of patient, add suitable quantity of water after cleaning, and slow fire infusion is thoroughly cooked to hawthorn, adds 250 grams, brown sugar, then infusion 10 minutes, treat that it becomes scattered paste shape.Premenstrual 3～5 days start to take, and sooner or later respectively eat 30 milliliters, hawthorn mud every day, until through after within 3 days, cut out, this is 1 course for the treatment of, serveing on 3 courses for the treatment of can take effect.This method is also applicable to irregular menstruation, Chinese medical discrimination is blood stasis person.

Hawthorn, because of storage tolerance not, is generally used for eating raw or squeezing the juice, and it is nutritious, for processing canned haw, can realize the comprehensive utilization to hawthorn, increases economic efficiency.

summary of the invention:

The preparation method that the object of this invention is to provide a kind of canned haw, realizes the deep processing comprehensive utilization of haw raw material.

The present invention solves the technical scheme that its technical problem takes:

A preparation method for canned haw, is characterized in that: adopt select materials, clean, precook, tinning, exhaust, sealing, sterilization, cooling, the processing technology of wiping tank, inspection, packing, finished product; Its main procedure of processing is:

1. selecting materials, it is fresh to select, 80to 90mature, and lovely luster, without disease and pest, without the rotten haw berry raw material of wound;

2. clean with clear water fruit rinsing is clean, remove carpopodium, fruit stone;

3. precook and fruit is put into the hot water of 80-85 ℃ keep 3 ~ 5 minutes, be then placed in cold water cooling 2 ~ 3 minutes;

4. tinning first prepares the syrup of concentration 30-35%, in jacketed pan, heating is filtered standby after boiling, Cans are washing and sterilizing in advance, and Fructus Crataegi is tinning as early as possible after precooking, and rejects broken fruit, by size with color and luster classification tinning, during tinning, liquid glucose temperature remains on more than 80 ℃, during tinning, will leave bottom clearance, and the bottom clearance of general tinned fruit is 6 ~ 8 millimeters, while being beneficial to exhaust, produce certain vacuum, avoid in sterilization process occurring to jump the phenomenon such as cover, break;

5. exhaust can be used thermal exhaust and vacuum sealing exhaust, and thermal exhaust is to carry out in exhaust heat water tank, by heating, air expanded by heating in tank is overflowed outside tank, the temperature of thermal exhaust is 90 ~ 95 ℃, evacuation time 6 ~ 8 minutes, while reaching 75 ℃ to tank central temperature, gets final product sealed cans;

6. sealing utilizes tin seamer by cover and can body deadend, and cover will clean before use in packing ring, and with boiling water sterilization 6-8 minute;

7. after sterilization, cooling sealed cans, should within half an hour, carry out sterilization processing, 65 ℃, 85 ℃, 100 ℃ intensifications gradually of general application, the last sterilizing 20-30 minute that continues in the boiling water of 100 ℃, then in clear water reserviors minutes 3 sections cooling, 80 ℃, 50 ℃, 30 ℃ are cooling, each section cooling 10 ~ 15 minutes, till being cooled to below 30 ℃ to temperature in tank;

8. wipe tank, inspection, packing can and wipe immediately surface moisture and dirt after cooling, be incubated storage, at 25 ℃, keep 5 days, then test, can obtain finished product.

Quality requirement: fruit takes on a red color or reddish yellow, has the special tart flavour of hawthorn.

Beneficial effect: the canned haw product comprehensive nutrition that the present invention makes, unique flavor, is favored by consumer deeply.Product has step-down, and lipopenicillinase is anti-oxidant, the effect that strengthens immunity and activate blood circulation and disperse blood clots.Simple to operate, easy to implement, can realize the comprehensive utilization to hawthorn, improve added value of product.

the specific embodiment:

Embodiment 1

A preparation method for canned haw, is characterized in that: adopt select materials, clean, precook, tinning, exhaust, sealing, sterilization, cooling, the processing technology of wiping tank, inspection, packing, finished product; Its main procedure of processing is:

1. selecting materials, it is fresh, medium well to select, and lovely luster, without disease and pest, without the rotten haw berry raw material of wound;

2. clean with clear water fruit rinsing is clean, remove carpopodium, fruit stone;

3. precook and fruit is put into the hot water of 85 ℃ keep 4 minutes, be then placed in cold water cooling 3 minutes;

4. tinning first prepares the syrup of concentration 35%, in jacketed pan, heating is filtered standby after boiling, Cans are washing and sterilizing in advance, and Fructus Crataegi is tinning as early as possible after precooking, and rejects broken fruit, by size with color and luster classification tinning, during tinning, liquid glucose temperature remains on more than 83 ℃, during tinning, will leave bottom clearance, and the bottom clearance of general tinned fruit is 8 millimeters, while being beneficial to exhaust, produce certain vacuum, avoid in sterilization process occurring to jump the phenomenon such as cover, break;

5. exhaust can be used thermal exhaust and vacuum sealing exhaust, and thermal exhaust is to carry out in exhaust heat water tank, by heating, air expanded by heating in tank is overflowed outside tank, the temperature of thermal exhaust is 95 ℃, evacuation time 7 minutes, while reaching 78 ℃ to tank central temperature, gets final product sealed cans;

6. sealing utilizes tin seamer by cover and can body deadend, and cover will clean before use in packing ring, and with boiling water sterilization 8 minutes;

7. after sterilization, cooling sealed cans, should within half an hour, carry out sterilization processing, 65 ℃, 85 ℃, 100 ℃ intensifications gradually of general application, last sterilizing 30 minutes that continue in the boiling water of 100 ℃, then in clear water reserviors minutes 3 sections cooling, 80 ℃, 50 ℃, 30 ℃ are cooling, each section cooling 10 minutes, till being cooled to below 30 ℃ to temperature in tank;

8. wipe tank, inspection, packing can and wipe immediately surface moisture and dirt after cooling, be incubated storage, at 20 ℃, keep 5-8 days, then test, can obtain finished product.

The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.

Claims (1)

1. a preparation method for canned haw, is characterized in that: adopt select materials, clean, precook, tinning, exhaust, sealing, sterilization, cooling, the processing technology of wiping tank, inspection, packing, finished product; Its main procedure of processing is:

1. selecting materials, it is fresh to select, 80to 90mature, and lovely luster, without disease and pest, without the rotten haw berry raw material of wound;

2. clean with clear water fruit rinsing is clean, remove carpopodium, fruit stone;

3. precook and fruit is put into the hot water of 80-85 ℃ keep 3 ~ 5 minutes, be then placed in cold water cooling 2 ~ 3 minutes;

4. tinning first prepares the syrup of concentration 30-35%, in jacketed pan, heating is filtered standby after boiling, Cans are washing and sterilizing in advance, and Fructus Crataegi is tinning as early as possible after precooking, and rejects broken fruit, by size with color and luster classification tinning, during tinning, liquid glucose temperature remains on more than 80 ℃, during tinning, will leave bottom clearance, and the bottom clearance of general tinned fruit is 6 ~ 8 millimeters, while being beneficial to exhaust, produce certain vacuum, avoid in sterilization process occurring to jump the phenomenon such as cover, break;

5. exhaust can be used thermal exhaust and vacuum sealing exhaust, and thermal exhaust is to carry out in exhaust heat water tank, by heating, air expanded by heating in tank is overflowed outside tank, the temperature of thermal exhaust is 90 ~ 95 ℃, evacuation time 6 ~ 8 minutes, while reaching 75 ℃ to tank central temperature, gets final product sealed cans;

6. sealing utilizes tin seamer by cover and can body deadend, and cover will clean before use in packing ring, and with boiling water sterilization 6-8 minute;

7. after sterilization, cooling sealed cans, should within half an hour, carry out sterilization processing, 65 ℃, 85 ℃, 100 ℃ intensifications gradually of general application, the last sterilizing 20-30 minute that continues in the boiling water of 100 ℃, then in clear water reserviors minutes 3 sections cooling, 80 ℃, 50 ℃, 30 ℃ are cooling, each section cooling 10 ~ 15 minutes, till being cooled to below 30 ℃ to temperature in tank;

8. wipe tank, inspection, packing can and wipe immediately surface moisture and dirt after cooling, be incubated storage, at 25 ℃, keep 5 days, then test, can obtain finished product.