CN104222257A - Processing method of peach can - Google Patents

Abstract

The invention provides a processing method of a peach can, belonging to the technical field of making of fruit cans. The processing method of the peach can, disclosed by the invention is realized by adopting the following technical scheme comprising the following steps: cleaning peaches, separately treating the peaches according to the size, and dividing each peach into two halves along a joint line by using a peach dividing machine, wherein the temperature of fruit cores of refrigerated fruits is required to be above 15 DEG C during production; digging peach kernels and red pulp by using a peach kernel digging knife, reversely buckling the peach pieces for performing alkali sprinkling to remove peels, wherein the concentration of a peeling sodium hydroxide solution is 13-16 percent, the temperature is 80-85 DEG C, and the time is 50-80s; rapidly scrubbing after alkali sprinkling, cleaning remained peels, and then washing remained alkali liquor on the surfaces of the peaches by using flowing water; pre-boiling in a pre-boiling machine at a water temperature of 95-100 DEG C for 4-8min, firstly adding 0.1% citric acid in pre-boiling water, heating for boiling, pouring the peach sheets, precooking the peach sheets and rapidly cooling with cold water; and separately canning according to different sizes and colors of the peach pieces.

Description

The processing method of peach canned meat

Technical field

The invention belongs to tinned fruit manufacture technology field, particularly relate to a kind of processing method of peach canned meat.

Background technology

In life, most consumers is thought, what animal food had just been slaughtered is exactly fresh, what vegetable food had just been plucked is then fresh, these food through processing and store just lose its " fresh and alive ", tinned fruit may be unable to catch up with fruit bright and beautiful on market, but the authority passing judgment on food freshness the most authoritative is the maintenance degree seeing the nutritious element in fruit Central Plains, any vegetables, fruit is all still continuing " breathing " after harvesting, some nutrients start continuous minimizing, in 24 hours, grape can lose the vitamin c of 40%, orange can lose 30%, Huang Taohui loses 10%, vegetable melon and fruit is through plucking, long-time transport, store, put the market of farm produce or supermarket again, even if outward appearance is intact, all can not be referred to as fresh.Say fresh, only from tree, now pluck the fruit now eaten and be only the freshest.

And tinned fruit is richly endowed by nature in preservation freshness and nutrition, is only second to and now picks fruit.Very short to the overall process processed from raw-material harvesting, be generally no more than 6 hours, high-temperature heat treatment has halted all chemical reactions of fruit and vegetable food, and the freshness of can and nutritional labeling are fixed that time just picked.Can not only farthest preserves food value, but also improves nutritive value of food.

Summary of the invention

The invention provides a kind of processing method of peach canned meat, the present invention is realized by following technical proposals:

(1) cleaned by peach, fruit separately process by size, during operation, refrigeration fruit core temperature requirement is more than 15 DEG C, along bad mold joint by peach with splitting peach machine to cuing open as two halves;

(2) cut out peach-pit and red pulp with coring knives, peach sheet left-hand thread is carried out pouring caustic peeling, the concentration of peeling sodium hydroxide solution is 13--16%, and temperature is 80--85 DEG C, and the time is 50--80 second;

(3) wash by rubbing with the hands rapidly after drenching alkali, remove residual pericarp, then rinse the residual alkali lye removing fruit surface with circulating water;

(4) precook and to carry out in precooker, water temperature is 95--100 DEG C, and the time is 4--8 minute, pre-to boil water middle first to add 0.1% citric acid, heating boil after the peach of falling people sheet, peach sheet after precooking rapid cold water cold;

(5) tinning is separated by the different size of peach sheet, color and luster.

Detailed description of the invention

Below by specific embodiment, the present invention is further illustrated;

1  technological process

Raw material → choosing fruit, wash fruit → classification, cut partly → stoning, peeling → precook, cool → repair → sorting tinning → steam discharge, sealing → sterilization, cooling → inspection → finished product

2  key points for operation

(1) ingredient requirement fruit shape large and evenly, symmetrical, the pulp white of rounding to Bluish white, avoid redness as far as possible.Meat is fine and close delicate, and excellent flavor, has the resistance to boiling of toughness, clingstone, core is little, maturity is consistent (medium well left and right).Without deformity, go rotten, disease and pest and machinery wound;

(2) choosing fruit is washed fruit and removes machinery wound, excessivelys raw, overdone, soft rotten, disease and pest really and dry scar malformed fruit, clean with clear water;

(3) fruit separately process is by size cut partly in classification, and during operation, refrigeration fruit core temperature requirement is more than 15 DEG C.Along bad mold joint with splitting peach machine to cuing open as two halves, prevent from when cuing open cutting partially;

(4) cut out peach-pit with coring knives after stoning peeling cuts half, core nest place must not leave red pulp.Peach sheet left-hand thread is carried out pouring caustic peeling, and the concentration of peeling sodium hydroxide solution is 13--16%, and temperature is 80--85 DEG C, and the time is 50--80 second, washes by rubbing with the hands rapidly, remove residual pericarp after drenching alkali.The residual alkali lye removing fruit surface is finally rinsed with circulating water;

(5) cooling of precooking is precooked and to be carried out in precooker, and water temperature is 95--100 DEG C (also used vapour), and the time is 4--8 minute, the degree of being with well-done, pre-to boil water middle first to add 0.1% citric acid, the heating peach of falling people sheet again after boiling.Peach sheet after precooking rapid cold water cold;

(6) the finishing defect repairs such as rotten and core is sharp by the spot on fruit block surface, insect pest, variable color, red meat, wound remove.Require that otch is without burr, core nest is smooth, fruit block semicircular in shape;

(7) sorting tinning separates tinning by different size, color and luster, and tinning amount is undertaken by quality criteria requirements;

(8) exhaust sealing adopts air extracting seal, and pressure is 5.999 × 10 ~ 4--7.332 × 10 ~ 4 handkerchief;

(9) tank of sterilization cooling different quality adopts different sterilizing types.Net weight 300 grams of sterilizing type  (5'-20')/100 DEG C, cold water cools; Net weight 425 grams of sterilizing type  (5'-25')/100 DEG C, cold water cools; Net weight 567 grams of sterilizing type  (5'-30')/100 DEG C, cold water cools; Net weight 822 grams of sterilizing type  (5'-35')/100 DEG C, cold water cools.

Claims (1)

1. a processing method for peach canned meat, is characterized in that comprising the following steps:

(1) cleaned by peach, fruit separately process by size, during operation, refrigeration fruit core temperature requirement is more than 15 DEG C, along bad mold joint by peach with splitting peach machine to cuing open as two halves;

(2) cut out peach-pit and red pulp with coring knives, peach sheet left-hand thread is carried out pouring caustic peeling, the concentration of peeling sodium hydroxide solution is 13--16%, and temperature is 80--85 DEG C, and the time is 50--80 second;

(3) wash by rubbing with the hands rapidly after drenching alkali, remove residual pericarp, then rinse the residual alkali lye removing fruit surface with circulating water;

(4) precook and to carry out in precooker, water temperature is 95--100 DEG C, and the time is 4--8 minute, pre-to boil water middle first to add 0.1% citric acid, heating boil after the peach of falling people sheet, peach sheet after precooking rapid cold water cold;

(5) tinning is separated by the different size of peach sheet, color and luster.