CN103719746A - Lieqiu can and preparation method thereof - Google Patents
Lieqiu can and preparation method thereof Download PDFInfo
- Publication number
- CN103719746A CN103719746A CN201210381626.2A CN201210381626A CN103719746A CN 103719746 A CN103719746 A CN 103719746A CN 201210381626 A CN201210381626 A CN 201210381626A CN 103719746 A CN103719746 A CN 103719746A
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- fresh
- juice
- tomato
- capsicum
- fennel
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a lieqiu can and a preparation method thereof, belongs to the field of food, and aims to provide the lieqiu can which retains the original nutrition flavor of vegetables and is suitable for kazakhstan eating habits. The lieqiu can is prepared by using of fresh sweet pepper strips as a raw material and adding of fresh fennel segments and garlic bulblet and then adding of normal tomato juice. The lieqiu can is prepared as follows: selecting, washing, soaking fresh tomatoes to break for juicing and heating, cutting fresh sweet pepper into strips for pre-cooking, cutting fresh fennel into segments, peeling garlic and cutting into bulblet for immersing and scalding with hot water, canning, sterilizing and cooling to obtain a finished product. The ratios of raw materials are as follows: 150 to 450 parts of the fresh sweet pepper strips, 50 to 150 parts of the normal tomato juice, 0.1 to 0.4 part of fresh fennel, 0.2 to 0.6 part of garlic bulblet, 30 to 90 parts of white sugar, 20 to 60 parts of salt and 1 to 3 parts of acetic acid.
Description
Technical field
The present invention relates to a kind of row autumn can and preparation method thereof, belong to field of food.
Background technology
In Kazakhstan, different national eating habits tend to different.Just generally speaking, people from Kazakhstan is on ordinary days take meat as main, and wheaten food is auxiliary.Except urban resident, other people seldom can eat vegetables.Fresh vegetables is also more expensive than meat in Kazakhstan state, and general family is all take canned vegetables food as main.In the ordinary course of things, the vegetable variety that people from Kazakhstan eats is few, wherein mainly contains cucumber, tomato, onion, cabbage, etc.When making dish, their taste is heavier, and preference is sweet, peppery, sour, prefers to use pepper and catsup.Row autumn can is that it comprises fresh paprike bar, juice of tomato, fresh fennel, garlic bulblet, white sugar, salt, acetic acid according to a kind of tinned food of Kazakhstan eating habit research and development.
Summary of the invention
The object of the invention is exploitation a kind of take fresh and sweet capsicum bar as raw material, add and add juice of tomato after fresh fennel section, garlic bulblet and make and can retain the original flavour nutrient of vegetables, applicable Kazakhstan eating habit, take fresh and sweet capsicum bar, juice of tomato as main row autumn can.
The present invention is a kind of row autumn can, it is characterized in that being made by fresh paprike bar, juice of tomato, fresh fennel, garlic bulblet, white sugar, salt, acetic acid: fresh paprike bar 150-450 part, juice of tomato 50-150 part, fresh fennel 0.1-0.4 part, garlic bulblet 0.2-0.6 part, white sugar 30-90 part, salt 20-60 part, acetic acid 1-3 part form.Its technological process and process control condition are as follows:
One, pretreating process:
(1) juice of tomato preparation: first the healthy tomato selecting is first rinsed with clear water, the liquor potassic permanganate of putting into 0.01-0.03% soaks 5-7 minute, rinses well immediately with circulating water; Enter juice extractor (sieve aperture 0.6mm) and squeeze Normal juice; By after colloid mill, stirring evenly in suction agitated kettle together than the same white granulated sugar of row, salt; Adjust Brix:10-12, then add acetic acid; After fully stirring, adjusting pH value is 3.8-4.0.Logical be steam heated to 80 ℃ above standby;
(2) paprike bar preparation: will select qualified capsicum clear water and clean 3-5 time, and often clean all over soaking 5-10min, through the past, machine be removed to handle, and manually choose capsicum handle, then be cut into wide rectangular of about 2-4cm × 3-5cm through cutting knife; Squeeze juice of tomato 1-3 part and mix in latter every pot and insert 3-9 part capsicum bar again with 0.6-1.8 part white granulated sugar, 0.4-1.2 part salt, logical steam boils and boils more than 10-20 minute, standby;
(3) spice preparation: fresh fennel is cleaned to segment 1-2cm, and garlic peeling is cut two lobes after cleaning, and classifies after blanching 1-3 minute in 95 ℃ of water, standby;
Two, packaging material pretreatment
Packaging material are stand-by after 80-88 ℃ of hot water injection 10-15 second after checking and accepting;
Three, finished product is filling
Fennel and garlic are packed in clean bottle in proportion into the capsicum bar that reinstalling boils after boiling.Pour into and be heated to more than 90 ℃ allocate juice to regulation net weight, spray sterilization treatment (one section of 88-92 ℃ of sterilization, two sections of 94-95 ℃ of sterilization, frequency conversion value (sterilizing time) 37Hz(20 minute)), cooling (point two sections of coolings, prevent that vial from breaking, cooling rear product center temperature≤40 ℃) finished product packing.
The row autumn can of making by above-mentioned technological process and controlled condition, the Normal juice taste of its existing tomato, has again the distinctive voluptuousness of fresh capsicum bar, saccharic acid allotment, taste is sour-sweet moderate, is one of seasoned food of liking of Kazakhstan people.
accompanying drawing explanation:
Fig. 1 is process chart of the present invention.
the specific embodiment:
product embodiments
embodiment 1
Row autumn can, by following material, prepared:
Every part of row autumn can adds the material of following weight: 150 parts of fresh chilli bars, 50 parts of tomato juices, 30 parts of white granulated sugars, 20 parts of salt, 1 part of acetic acid, 0.2 part of garlic sheet, 0.1 part, fennel.
preparation method embodiment
embodiment 2
The row autumn can that the present invention proposes is by having machined below:
One, pretreating process:
(1) juice of tomato preparation: first the healthy tomato selecting is first rinsed with clear water, put into 0.02% liquor potassic permanganate and soak 6 minutes, rinse well with circulating water immediately; Enter juice extractor (sieve aperture 0.6mm) and squeeze Normal juice; By after colloid mill, stirring evenly in suction agitated kettle together than the same white granulated sugar of row, salt; Adjust Brix:11, then add acetic acid; After fully stirring, adjusting pH value is 3.8; Logical be steam heated to 82 ℃ standby;
(2) paprike bar preparation: will select qualified capsicum clear water and clean 4 times, and often clean all over soaking 8 min, through the past, machine be removed to handle, and manually choose capsicum handle, then be cut into wide rectangular of approximately 3 cm × 4 cm through cutting knife; Squeeze 1 part of juice of tomato and mix in latter every pot and insert 3 parts of capsicum bars again with 0.6 portion of white granulated sugar, 0.4 portion of salt, logical steam boils and boils 15 minutes, standby;
(3) spice preparation: fresh fennel is cleaned to segment 1 cm, and garlic peeling is cut two lobes after cleaning, and classifies blanching after 2 minutes in 95 ℃ of water, standby;
Two, packaging material pretreatment
It is stand-by after 13 seconds that packaging material are checked and accepted rear 82 ℃ of hot water injections;
Three, finished product is filling
Fennel and garlic are packed in clean bottle in proportion into the capsicum bar that reinstalling boils after boiling.Pour into and be heated to 90 ℃ of allotment juice to regulation net weight, (one section 90 ℃ of the sterilizations of spray sterilization treatment, two sections 95 ℃ of sterilizations, frequency conversion value (sterilizing time) 37Hz(20 minute)), cooling (point two sections of coolings, prevent that vial from breaking, cooling rear product center temperature≤40 ℃) finished product packing.
Finally it should be noted that: the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although the present invention is had been described in detail with reference to previous embodiment, for a person skilled in the art, its technical scheme that still can record aforementioned each embodiment is modified, or part technical characterictic is wherein equal to replacement.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (4)
1. a row autumn can, take fresh fruit vegetables as raw material, selected, cleaning and dipping, the heating of fresh tomato broken juice, fresh and sweet capsicum slitting are precooked, fresh fennel segment, garlic peeling valve cutting hot water are soaked boiling hot, filling, sterilizing, cooling finished product, is characterized in that being to select fresh tomato, pimento, fresh fennel to make row autumn can.
2. according to the one row autumn can described in claim 1, it is characterized in that fresh paprike bar 150-450 part, juice of tomato 50-150 part, fresh fennel 0.1-0.4 part, garlic bulblet 0.2-0.6 part, white sugar 30-90 part, salt 20-60 part, acetic acid 1-3 part composition.
3. according to the technique of preparation row autumn can described in claim 1 or 2, it is characterized in that its technological process of production and controlled condition are as follows:
One, pretreating process:
(1) juice of tomato preparation: first the healthy tomato selecting is first rinsed with clear water, the liquor potassic permanganate of putting into 0.01-0.03% soaks 5-7 minute, rinses well immediately with circulating water; Enter juice extractor (sieve aperture 0.6mm) and squeeze Normal juice; By after colloid mill, stirring evenly in suction agitated kettle together than the same white granulated sugar of row, salt; Adjust Brix:10-12, then add acetic acid; After fully stirring, adjusting pH value is 3.8-4.0; Logical be steam heated to 80 ℃ above standby;
(2) paprike bar preparation: will select qualified capsicum clear water and clean 3-5 time, and often clean all over soaking 5-10min, through the past, machine be removed to handle, and manually choose capsicum handle, then be cut into wide rectangular of about 2-4cm × 3-5cm through cutting knife; Squeeze juice of tomato 1-3 part and mix in latter every pot and insert 3-9 part capsicum bar again with 0.6-1.8 part white granulated sugar, 0.4-1.2 part salt, logical steam boils and boils more than 10-20 minute, standby;
(3) spice preparation: fresh fennel is cleaned to segment 1-2cm, and garlic peeling is cut two lobes after cleaning, and classifies after blanching 1-3 minute in 95 ℃ of water, standby;
Two, packaging material pretreatment
Packaging material are stand-by after 80-88 ℃ of hot water injection 10-15 second after checking and accepting;
Three, finished product is filling
Fennel and garlic are packed in clean bottle in proportion into the capsicum bar that reinstalling boils after boiling;
?pour into and be heated to more than 90 ℃ allocate juice to regulation net weight, spray sterilization treatment (one section of 88-92 ℃ of sterilization, two sections of 94-95 ℃ of sterilization, frequency conversion value (sterilizing time) 37Hz(20 minute)), cooling (point two sections of coolings, prevent that vial from breaking, cooling rear product center temperature≤40 ℃) finished product packing;
The row autumn can of making by above-mentioned technological process and controlled condition, the Normal juice taste of its existing tomato, has again the distinctive voluptuousness of fresh capsicum bar, saccharic acid allotment, taste is sour-sweet moderate, is one of seasoned food of liking of Kazakhstan people.
4. according to preparation row autumn can described in claim 1 or 2:
the specific embodiment:
product embodiments
embodiment 1
Row autumn can, by following material, prepared:
Every part of row autumn can adds the material of following weight: 150 parts of fresh chilli bars, 50 parts of tomato juices, 30 parts of white granulated sugars, 20 parts of salt, 1 part of acetic acid, 0.2 part of garlic sheet, 0.1 part, fennel;
preparation method embodiment
embodiment 2
The row autumn can that the present invention proposes is by having machined below:
One, pretreating process:
(1) juice of tomato preparation: first the healthy tomato selecting is first rinsed with clear water, put into 0.02% liquor potassic permanganate and soak 6 minutes, rinse well with circulating water immediately; Enter juice extractor (sieve aperture 0.6mm) and squeeze Normal juice; By after colloid mill, stirring evenly in suction agitated kettle together than the same white granulated sugar of row, salt; Adjust Brix:11, then add acetic acid; After fully stirring, adjusting pH value is 3.8; Logical be steam heated to 82 ℃ standby;
(2) paprike bar preparation: will select qualified capsicum clear water and clean 4 times, and often clean all over soaking 8 min, through the past, machine be removed to handle, and manually choose capsicum handle, then be cut into wide rectangular of approximately 3 cm × 4 cm through cutting knife; Squeeze 1 part of juice of tomato and mix in latter every pot and insert 3 parts of capsicum bars again with 0.6 portion of white granulated sugar, 0.4 portion of salt, logical steam boils and boils 15 minutes, standby;
(3) spice preparation: fresh fennel is cleaned to segment 1 cm, and garlic peeling is cut two lobes after cleaning, and classifies blanching after 2 minutes in 95 ℃ of water, standby;
Two, packaging material pretreatment
It is stand-by after 13 seconds that packaging material are checked and accepted rear 82 ℃ of hot water injections;
Three, finished product is filling
Fennel and garlic are packed in clean bottle in proportion into the capsicum bar that reinstalling boils after boiling; Pour into and be heated to 90 ℃ of allotment juice to regulation net weight, (one section 90 ℃ of the sterilizations of spray sterilization treatment, two sections 95 ℃ of sterilizations, frequency conversion value (sterilizing time) 37Hz(20 minute)), cooling (point two sections of coolings, prevent that vial from breaking, cooling rear product center temperature≤40 ℃) finished product packing;
Finally it should be noted that: the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although the present invention is had been described in detail with reference to previous embodiment, for a person skilled in the art, its technical scheme that still can record aforementioned each embodiment is modified, or part technical characterictic is wherein equal to replacement;
Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210381626.2A CN103719746A (en) | 2012-10-10 | 2012-10-10 | Lieqiu can and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210381626.2A CN103719746A (en) | 2012-10-10 | 2012-10-10 | Lieqiu can and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103719746A true CN103719746A (en) | 2014-04-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210381626.2A Pending CN103719746A (en) | 2012-10-10 | 2012-10-10 | Lieqiu can and preparation method thereof |
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| Country | Link |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079359A (en) * | 1993-03-26 | 1993-12-15 | 王迪民 | Canned garlic spread |
| CN101720912A (en) * | 2008-10-29 | 2010-06-09 | 陈其钢 | Tomato chili sauce |
| CN102550647A (en) * | 2012-02-15 | 2012-07-11 | 陈其钢 | Tomato can and production method thereof |
-
2012
- 2012-10-10 CN CN201210381626.2A patent/CN103719746A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079359A (en) * | 1993-03-26 | 1993-12-15 | 王迪民 | Canned garlic spread |
| CN101720912A (en) * | 2008-10-29 | 2010-06-09 | 陈其钢 | Tomato chili sauce |
| CN102550647A (en) * | 2012-02-15 | 2012-07-11 | 陈其钢 | Tomato can and production method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 任君: "番茄汁罐头生产工艺", 《企业技术开发》 * |
| 刘永宏等: "《家庭罐头、饮料、小食品制作》", 31 May 1987, 黑龙江人民出版社 * |
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Application publication date: 20140416 |