CN103947977A - Novel method for preparing canned water chestnut - Google Patents
Novel method for preparing canned water chestnut Download PDFInfo
- Publication number
- CN103947977A CN103947977A CN201410131613.9A CN201410131613A CN103947977A CN 103947977 A CN103947977 A CN 103947977A CN 201410131613 A CN201410131613 A CN 201410131613A CN 103947977 A CN103947977 A CN 103947977A
- Authority
- CN
- China
- Prior art keywords
- water
- water chestnut
- peeling
- chestnut
- tinning
- 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.)
- Pending
Links
- 235000003283 Pachira macrocarpa Nutrition 0.000 title claims abstract description 35
- 235000014364 Trapa natans Nutrition 0.000 title claims abstract description 35
- 235000009165 saligot Nutrition 0.000 title claims abstract description 35
- 241001083492 Trapa Species 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 8
- 235000014347 soups Nutrition 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000007789 sealing Methods 0.000 claims abstract description 10
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 240000001085 Trapa natans Species 0.000 claims description 7
- 241000607479 Yersinia pestis Species 0.000 claims description 6
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 206010003694 Atrophy Diseases 0.000 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 3
- 208000001840 Dandruff Diseases 0.000 claims description 3
- 206010027146 Melanoderma Diseases 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 239000003905 agrochemical Substances 0.000 claims description 3
- 230000037444 atrophy Effects 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims description 3
- 239000000498 cooling water Substances 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000013138 pruning Methods 0.000 claims description 3
- 238000005086 pumping Methods 0.000 claims description 3
- 230000011218 segmentation Effects 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 239000007787 solid Substances 0.000 abstract description 2
- 238000009924 canning Methods 0.000 abstract 2
- 241001070941 Castanea Species 0.000 abstract 1
- 235000014036 Castanea Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a novel method for preparing the canned water chestnut. The invention comprises the following steps: 1)selecting material; 2)cleaning and peeling; 3)peeling; 4)grading; 5)pre-boiling and rinsing; 6)cutting, sorting and canning; 7)configuring soup; 8)canning; 9)sealing; and 10)sterilizing and cooling. The prepared canned water chestnut has the advantages that the appearance is white or yellow white color, the soup is transparent, the tissue is tender, peels are completely removed, cutting planes of chestnut at two ends are flat, the fruit shape is consistent, the transverse diameter is more than 20mm, and the solid is greater than or equal to 60%.
Description
Technical field
The invention belongs to food processing technology field, more specifically relate to a kind of new method of preparing water chestnut can.
Background technology
Water chestnut is a kind of common fruits vegetables, has that color of the leather purple is black, meat is pure white, a sweet succulence of taste, the clear and melodious feature such as good to eat, can eat something rare, and also can be used for Baoshang, cooking etc., and the effect such as have the fire of falling, degrease, promote the production of body fluid is subject to liking of adult and child deeply.
Summary of the invention
The object of the invention is to overcome the deficiency that prior art exists, a kind of new method of preparing water chestnut can is provided.
For achieving the above object, the present invention has taked following technical scheme:
A new method of preparing water chestnut can, comprises following technical step:
(1) select materials; The water chestnut of processed can requires kind fresh and tender, and crude fibre is few, starch-containing low, rich in sugar, without deformity, without disease and pest, rotten without wound, do not sprout and atrophy, more than transverse diameter requires 3cm;
(2) clean, remove the peel; In clear water, soak 10～20 minutes, remove surperficial silt and dirt; Then take out the saline solution rinsing 1～2 hour put into 0.1～0.2% weight concentration, remove the agricultural chemicals of remained on surface;
(3) peeling; During peeling, first with pocket knife, eliminate water chestnut two ends, to cut most eye and root, be as the criterion, then the periphery crust of pruning, cutting face is smooth smooth; The bulb that choose disease and pest or blackspot, damage when peeling, rots etc.; Water chestnut after peeling should be dipped in clear water immediately, and object is for the scurf of eccysis remnants and the partial starch of stripping;
(4) classification; By diameter, be divided into above three grades of 20～24mm, 25～28mm, 29～32mm;
(5) precook and rinsing; Water chestnut is boiled 10～20 minutes in 0.3% aqueous citric acid solution, and the ratio of water chestnut and acid solution is 1:1; Precook and can make starch gelatinization, the clarification of soup juice; After precooking, take out rinsing depickling in 1～2 hour in circulating water;
(6) cutting, sorting, tinning; Select noresidue crust, without intensive piebald point, the smooth smooth water chestnut tinning of tangent plane, big or small rank is separated tinning; Large-scale water chestnut can be made into sheet, granular, and available slicer or dicer carry out, and the thickness of sheet reload request sheet is 3～7mm;
(7) join soup; Soup juice is by water: citric acid: white granulated sugar: the weight proportion preparation that D-sorbite is 100:0.3～0.5:3～6:1～3, during preparation, first by water boil, then adds all the other components after mixing and can be made into; When soup juice injects in tank, temperature is not less than 95 ℃;
(8) tinning; Slack tank cleans by 90 ℃ of above disinfection with hot water, drains away the water, and by water chestnut tank filling, then fills it up with soup juice;
(9) sealing; Central temperature is 85～90 ℃, with 0.04～0.05MPa vacuum-pumping and sealing;
(10) sterilization, cooling; Sterilization immediately after sealing, sterilization temperature is 100～120 ℃, sterilizing time is 15～20 minutes; After sterilization, with cooling water, carry out segmentation cooling, tank central temperature is down to below 38 ℃.
Compared with prior art, the outward appearance of the water chestnut can being prepared by the present invention is white or yellow-white, and soup juice is more transparent, and tissue children is tender, and peeling is clean, and two end grains are smooth, and fruit shape is in the same size, transverse diameter more than 20mm, solid content >=60%.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
A new method of preparing water chestnut can, comprises following technical step:
(1) select materials; The water chestnut of processed can requires kind fresh and tender, and crude fibre is few, starch-containing low, rich in sugar, without deformity, without disease and pest, rotten without wound, do not sprout and atrophy, more than transverse diameter requires 3cm;
(2) clean, remove the peel; In clear water, soak 20 minutes, remove surperficial silt and dirt; Then take out the saline solution rinsing 1 hour put into 0.2% weight concentration, remove the agricultural chemicals of remained on surface;
(3) peeling; During peeling, first with pocket knife, eliminate water chestnut two ends, to cut most eye and root, be as the criterion, then the periphery crust of pruning, cutting face is smooth smooth; The bulb that choose disease and pest or blackspot, damage when peeling, rots etc.; Water chestnut after peeling should be dipped in clear water immediately, and object is for the scurf of eccysis remnants and the partial starch of stripping;
(4) classification; By diameter, be divided into above three grades of 20～24mm, 25～28mm, 29～32mm;
(5) precook and rinsing; Water chestnut is boiled 15 minutes in 0.3% aqueous citric acid solution, and the ratio of water chestnut and acid solution is 1:1; Precook and can make starch gelatinization, the clarification of soup juice; After precooking, take out rinsing depickling in 2 hours in circulating water;
(6) cutting, sorting, tinning; Select noresidue crust, without intensive piebald point, the smooth smooth water chestnut tinning of tangent plane, big or small rank is separated tinning; Large-scale water chestnut can be made into sheet, granular, and available slicer or dicer carry out, and the thickness of sheet reload request sheet is 3～7mm;
(7) join soup; Soup juice is by water: citric acid: white granulated sugar: the weight proportion preparation that D-sorbite is 100:0.4:5:2, during preparation, first by water boil, then adds all the other components after mixing and can be made into; When soup juice injects in tank, temperature is not less than 95 ℃;
(8) tinning; Slack tank cleans by 90 ℃ of above disinfection with hot water, drains away the water, and by water chestnut tank filling, then fills it up with soup juice;
(9) sealing; Central temperature is 85～90 ℃, with 0.04～0.05MPa vacuum-pumping and sealing;
(10) sterilization, cooling; Sterilization immediately after sealing, sterilization temperature is 100～120 ℃, sterilizing time is 15～20 minutes; After sterilization, with cooling water, carry out segmentation cooling, tank central temperature is down to below 38 ℃.
Claims (1)
1. a new method of preparing water chestnut can, is characterized in that, comprises following technical step:
(1) select materials; The water chestnut of processed can requires kind fresh and tender, and crude fibre is few, starch-containing low, rich in sugar, without deformity, without disease and pest, rotten without wound, do not sprout and atrophy, more than transverse diameter requires 3cm;
(2) clean, remove the peel; In clear water, soak 10～20 minutes, remove surperficial silt and dirt; Then take out the saline solution rinsing 1～2 hour put into 0.1～0.2% weight concentration, remove the agricultural chemicals of remained on surface;
(3) peeling; During peeling, first with pocket knife, eliminate water chestnut two ends, to cut most eye and root, be as the criterion, then the periphery crust of pruning, cutting face is smooth smooth; When peeling, choose disease and pest or blackspot, damage, rotten bulb; Water chestnut after peeling should be dipped in the scurf of eccysis remnants and the partial starch of stripping in clear water immediately;
(4) classification; By diameter, be divided into above three grades of 20～24mm, 25～28mm, 29～32mm;
(5) precook and rinsing; Water chestnut is boiled 10～20 minutes in the aqueous citric acid solution of 0.3% weight concentration, and the ratio of water chestnut and acid solution is 1:1; Precook and can make starch gelatinization, the clarification of soup juice; After precooking, take out rinsing depickling in 1～2 hour in circulating water;
(6) cutting, sorting, tinning; Select noresidue crust, without intensive piebald point, the smooth smooth water chestnut tinning of tangent plane, big or small rank is separated tinning; Large-scale water chestnut can be made sheet or granular with slicer or dicer, and the thickness of sheet reload request sheet is 3～7mm;
(7) join soup; Soup juice is by water: citric acid: white granulated sugar: the weight proportion preparation that D-sorbite is 100:0.3～0.5:3～6:1～3; During preparation, first by water boil, then all the other components are added after mixing and can be made into; When soup juice injects in tank, temperature is not less than 90 ℃;
(8) tinning; Slack tank cleans by 90 ℃ of above disinfection with hot water, drains away the water, and by water chestnut tank filling, then fills it up with soup juice;
(9) sealing; Central temperature is 85～90 ℃, with 0.04～0.05MPa vacuum-pumping and sealing;
(10) sterilization, cooling; Sterilization immediately after sealing, sterilization temperature is 100～120 ℃, sterilizing time is 15～20 minutes; After sterilization, with cooling water, carry out segmentation cooling, tank central temperature is down to below 38 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410131613.9A CN103947977A (en) | 2014-04-02 | 2014-04-02 | Novel method for preparing canned water chestnut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410131613.9A CN103947977A (en) | 2014-04-02 | 2014-04-02 | Novel method for preparing canned water chestnut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103947977A true CN103947977A (en) | 2014-07-30 |
Family
ID=51325446
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410131613.9A Pending CN103947977A (en) | 2014-04-02 | 2014-04-02 | Novel method for preparing canned water chestnut |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103947977A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077082A (en) * | 2015-08-07 | 2015-11-25 | 湖北大展食品有限公司 | Water chestnut can production technology |
| CN105077455A (en) * | 2015-08-07 | 2015-11-25 | 湖北大展食品有限公司 | Preparation process of water chestnut juice |
| CN105105271A (en) * | 2015-08-07 | 2015-12-02 | 湖北大展食品有限公司 | Disinfection method for Chinese water chestnut filled drink |
| CN105410759A (en) * | 2015-11-07 | 2016-03-23 | 王林林 | Canned honeydew water chestnut production method |
| CN106174219A (en) * | 2016-07-12 | 2016-12-07 | 桂林爱明生态农业开发有限公司 | A kind of production method of canned water-chestnut |
| CN106172710A (en) * | 2016-07-12 | 2016-12-07 | 桂林爱明生态农业开发有限公司 | A kind of production method of Horse hoof soft canned |
| CN106174220A (en) * | 2016-07-12 | 2016-12-07 | 桂林爱明生态农业开发有限公司 | A kind of Horse hoof soft canned |
| CN106306853A (en) * | 2015-06-15 | 2017-01-11 | 俞成莲 | Five-flavor blood pressure lowering soup and making method thereof |
| CN107788453A (en) * | 2017-11-18 | 2018-03-13 | 渠县金穗农业科技有限公司 | A kind of production method of canned water-chestnut |
| CN107897958A (en) * | 2017-11-24 | 2018-04-13 | 桂林师范高等专科学校 | A kind of horseshoe roughing production line |
-
2014
- 2014-04-02 CN CN201410131613.9A patent/CN103947977A/en active Pending
Non-Patent Citations (3)
| Title |
|---|
| 严泽湘: "《野果保健食品加工技术》", 30 September 2011 * |
| 刘建平等: "《中小型企业蔬菜加工实用技术》", 31 January 2010 * |
| 毕阳等: "《蔬菜制品加工工艺与配方》", 31 October 2006 * |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106306853A (en) * | 2015-06-15 | 2017-01-11 | 俞成莲 | Five-flavor blood pressure lowering soup and making method thereof |
| CN105105271B (en) * | 2015-08-07 | 2019-05-24 | 湖北大展食品有限公司 | Horseshoe filled drink sterilization method |
| CN105077455A (en) * | 2015-08-07 | 2015-11-25 | 湖北大展食品有限公司 | Preparation process of water chestnut juice |
| CN105105271A (en) * | 2015-08-07 | 2015-12-02 | 湖北大展食品有限公司 | Disinfection method for Chinese water chestnut filled drink |
| CN105077082B (en) * | 2015-08-07 | 2019-09-24 | 湖北大展食品有限公司 | The production technology of canned water-chestnut |
| CN105077455B (en) * | 2015-08-07 | 2019-07-05 | 湖北大展食品有限公司 | The preparation process of water chestnut juice |
| CN105077082A (en) * | 2015-08-07 | 2015-11-25 | 湖北大展食品有限公司 | Water chestnut can production technology |
| CN105410759A (en) * | 2015-11-07 | 2016-03-23 | 王林林 | Canned honeydew water chestnut production method |
| CN106174220A (en) * | 2016-07-12 | 2016-12-07 | 桂林爱明生态农业开发有限公司 | A kind of Horse hoof soft canned |
| CN106172710A (en) * | 2016-07-12 | 2016-12-07 | 桂林爱明生态农业开发有限公司 | A kind of production method of Horse hoof soft canned |
| CN106174219A (en) * | 2016-07-12 | 2016-12-07 | 桂林爱明生态农业开发有限公司 | A kind of production method of canned water-chestnut |
| CN107788453A (en) * | 2017-11-18 | 2018-03-13 | 渠县金穗农业科技有限公司 | A kind of production method of canned water-chestnut |
| CN107897958A (en) * | 2017-11-24 | 2018-04-13 | 桂林师范高等专科学校 | A kind of horseshoe roughing production line |
| CN107897958B (en) * | 2017-11-24 | 2023-08-15 | 桂林师范高等专科学校 | Water chestnut rough machining production line |
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Application publication date: 20140730 |