CN104738456A

CN104738456A - Canned winter squash

Info

Publication number: CN104738456A
Application number: CN201510196030.9A
Authority: CN
Inventors: 刘顺良
Original assignee: Individual
Current assignee: Individual
Priority date: 2015-04-23
Filing date: 2015-04-23
Publication date: 2015-07-01

Abstract

The invention discloses canned winter squash and a preparation method thereof. The canned winter squash is prepared from five working procedures of peeling and slicing, canning and adding soup, exhausting and sealing, sterilizing and cooling as well as wiping a can and warehousing. The preparation method disclosed by the invention is simple in production process, is easy for standard operation and is particularly suitable for factory mass production. The product is delicious, crisp and tender in mouth feel, is better than winter bamboo shoots, is clear in soup and is long in guarantee period; the canned winter squash is a green vegetable health-care food which is in shortage on the current market in processing series products of winter squash.

Description

Winter squash can

Technical field

The present invention relates to a kind of canned food, especially a kind of winter squash can and preparation method thereof, belongs to vegetable food manufacture field.

Background technology

Before the present invention is open, market does not also have the winter squash can making raw material with winter squash.Winter squash, originate in India, southern china, the north all have plantation, thus have another name called giant pumpkin, beautiful melon, pumpkin.Winter squash is Curcurbitaceae, Cucurbita, annual climing property herbaceous plant, and cultivation object is to pluck the tender melon of food or seed.Tender melon is suitable for stir-frying and eating, making filling or make feed, and dry seeds can be stir-fried and eaten.Winter squash fruit surface is level and smooth, and ripening fruits is without fragrance, and sugar content is less, especially fries that to eat mouthfeel excellent to do vegetables, crisp and refreshingly surpasses winter bamboo shoot, is of high nutritive value.The kind of winter squash is divided into white skin, Calusena lansium and flower skin according to color of the leather, is divided into large winter squash and little winter squash by size.Winter squash is nutritious, and every 100g fruits aqueous divides 94.4-96.7g, carbohydrate 2-3.9g, protein 0.5-0.8g, also containing multivitamins such as calcium, phosphorus, iron, thiamine, riboflavin.From nutritional point, winter squash has more advantage than cereal crops, can supply a large amount of heat energy of human body and nutrition.The curative effects such as winter squash also has reducing fever and causing diuresis, relieving restlessness is quenched the thirst, moisten the lung and relieve the cough, dispersing swelling and dissipating binds are also be commonly used to traditionally as medicine that is anti-ageing and fat-reducing.For developing winter squash processing series of products further, people expect and attempt winter squash to be processed into vegetable food can in recent years, but there is no so far and prepare winter squash can and successfully report.

Summary of the invention

The object of the present invention is to provide a kind of winter squash can taking winter squash as raw-food material and be suitable for factory's batch production, its process for producing is simple, be easy to standard operation, products taste deliciousness is tender and crisp, surpass winter bamboo shoot, soup juice is limpid, long shelf-life, is the green vegetable health food that the current market in urgent need of winter squash processing series is filled a vacancy.

For achieving the above object, technical scheme of the present invention is: a kind of winter squash can, its preparation method primarily of peeling section, tinning with soup, exhaust sealing, sterilization cooling, smear tank and put five operations in storage and be made.

One, peeling section: by fresh intact winter squash, rinse well with clear water; To prune winter squash melon skin, general peeling 1-2 millimeter; The winter squash of peeling will steep in clear water fresh-keeping; Then carry out stripping and slicing section, first winter squash is therefrom cut into two pieces, then taken the circumstances into consideration to be cut into the strip of create an aesthetic feeling, sheet or fourth shape according to shapes of cutout; Winter squash will duck in drink and carry out by whole slicing processes.

Two, tinning is with soup: put in empty Cans by winter squash, prepare soup simultaneously; Soup juice pol is 12-18%, and soup is now with the current, ensures that soup uses front temperature more than 92 DEG C, adds while hot in Cans.

Three, exhaust sealing: cross capsuling machine automatic sealing, vacuum exhaust by with the vial can after soup juice; Will by unified for the can of same batch of same type sealing, must not mix that meat and fish dishes is mixed to be put.

Four, sterilization cooling: require quick sterilization, the winter squash Cans after exhaust sealing are no more than 1 hour to sterilizing time; Bactericidal formula code is as follows:

375ml 10’— 35’—10’/108℃

580ml 10’— 40’—10’/108℃

7113# 10’— 35’—10’/108℃

8113# 10’— 40’—10’/108℃

Sterilization cooling water residual chlorine amount is 0.5ppm, is cooled to 36-40 DEG C, then smears tank warehouse-in.

Five, smear tank warehouse-in: appearance moisture stain will be erased through sterilization cooled winter squash vial can towel, smear tank and want in time, handle with care, note choosing except waster tank; Different batches or products of different specifications warehouse-in will separately be deposited, to pack shipment.

The advantageous feature of winter squash can of the present invention is that tasty mouthfeel is tender and crisp, surpasses winter bamboo shoot, and soup juice is limpid, long shelf-life, is the green vegetable health food that the current market in urgent need of winter squash processing series is filled a vacancy.

Detailed description of the invention

Now in conjunction with factory's mass production processes flow process, further describe the preparation method of winter squash can of the present invention and associative operation main points and points for attention.

One, peeling section:

1, high-quality winter squash is selected.Purchase winter squash must strictly carry out an acceptance inspection by quality standard, and acceptance criteria is: winter squash is fresh, without worm post, not damaged, without deformity, without mildew and rot, no concave-convex, without scar, fruit shape is good, outward appearance is beautiful, weight size 300-600 gram.Gold winter squash as in recent years cultivated with crossbreeding is one of preferred feedstock preparing winter squash can.The winter squash of different cultivars, different curcumbitate will store classifiedly.

2, conscientiously folding and unfolding is cleared up.To the winter squash of purchase, can not process the same day to enter freezer fresh-keeping, preservation temperature 8-12 DEG C, installs with case, frame, can not accumulation in bulk blocked up.

3, by level sorting.Be divided into two ranks by winter squash weight, A level 300-400 gram, B level 400-600 gram, find that mechanical damage or mildew and rot winter squash are removed immediately.

4, clean water.By fresh intact winter squash, available artificial or machinery cleans, and silt should be washed to the greatest extent, finally rinse well with clear water.

5, to prune melon skin.Available artificial or machinery is pruned winter squash melon skin, general peeling 1-2 millimeter; The winter squash of peeling will steep in clear water fresh-keeping; Then carry out stripping and slicing section, first winter squash is therefrom cut into two pieces, then taken the circumstances into consideration to be cut into the strip of create an aesthetic feeling, sheet or fourth shape according to shapes of cutout; For preventing variable color, winter squash will duck in drink and carry out by whole slicing processes.

Two, tinning is with soup:

1, slack tank cleaning.By the slack tank after checking and accepting, cleaned up through more than 83 DEG C hot water by can washing machine, adopt the cleaning of special cleaning brush, be placed on after cleaning clean table top drains for subsequent use.The slack tank lacking limit to be rejected during cleaning of evaporator, will be inverted when qualified slack tank is put.

2, winter squash tinning.Put into by winter squash in slack tank bottle, winter squash positive negative error of weighing is no more than 10 grams.The winter squash of different quality will be classified splendid attire in batches, finds that underproof winter squash will be rejected in time.

3, soup is prepared.The method of preparation liquid glucose, first by boiled for the water of joining in slaughterhouse, then load weighted table sugar is added to join in slaughterhouse and boil, and quantitatively to level scale line, the soup prepared will carry out concentration determination, protects positive mass, make a record.Preparation soup juice pol is 12-18%, and soup is now with the current, can not standing time oversize, ensure soup use before temperature more than 92 DEG C, add while hot in Cans.

Three, exhaust sealing:

1, exhaust sealing.Capsuling machine automatic sealing is crossed by with the vial can after soup juice; Then vacuum exhaust is carried out.Tinning will by unified for the can of same batch of same type sealing, must not mix that meat and fish dishes is mixed to be put.

2, mark is unified.When different from the product or grade of last batch, sealing class will notify sterilization class, carries out sterilization mark and prepares, and mixes meat and fish dishes, mixed phenomenon of putting to prevent dissimilar and product that is different brackets.

Four, sterilization cooling:

1, quick sterilization.Winter squash Cans after exhaust sealing are no more than 1 hour to sterilizing time.

2, bactericidal formula.Bactericidal formula code is as follows:

375ml 10’— 35’—10’/108℃

580ml 10’— 40’—10’/108℃

7113# 10’— 35’—10’/108℃

8113# 10’— 40’—10’/108℃

If bactericidal formula is " 375ml 10 '-35 '-10/108 DEG C ", namely represent that the sterilization temperature of this can is 108 DEG C, after sealing, can temperature rises to 108 DEG C of need, 10 points of kinds, should keep 35 minutes, then in 10 minutes, be down to normal temperature after intensification at 108 DEG C.

3, observe at any time.In sterilization process, strict control follows operating instructions, and observes thermometer and the change of manometric reading at any time, and performs record.

4, tank bottle cooling.Cooling water residual chlorine amount is 0.5ppm, is cooled to 36-40 DEG C, then smears tank warehouse-in.

Five, tank warehouse-in is smeared

1, tank is smeared in time.To erase appearance moisture stain through sterilization cooled winter squash vial can towel, smear tank and want in time, handle with care, note choosing except waster tank, different batches or products of different specifications warehouse-in will separately be deposited, to pack shipment.

2, shipment is packed.Product will be incubated 10 days through normal temperature, can pack outbound after confirming Product Safety.Find during packaging that underproof can is chosen.Trade mark will clean, complete, firmly and be fitly attached to outside tank.

3, quality requirement.Soup juice is limpid, keeps the due color and luster of winter squash; There is the due flavour of winter squash and smell, free from extraneous odour; Bamboo shoot sheet is tender and crisp, and without old muscle, without thick slag, sheet is even, and size is close, and color and luster is consistent.

4, pot weight.The pot of winter squash can and the requirement of weight see the following form:

Pot net weight (gram) solid heavy (gram)

375ml 340 190

580ml 530 300

7113# 425 240

8113# 560 320

Claims

1. a winter squash can, is cooled with soup, exhaust sealing, sterilization by peeling section, tinning, smears tank and put five operations in storage and be prepared from, it is characterized in that the preparation method of described peeling section is: by fresh intact winter squash, rinse well with clear water; To prune winter squash melon skin, general peeling 1-2 millimeter; The winter squash of peeling will steep in clear water fresh-keeping; Then carry out stripping and slicing section, first winter squash is therefrom cut into two pieces, then taken the circumstances into consideration to be cut into the strip of create an aesthetic feeling, sheet or fourth shape according to shapes of cutout; Winter squash will duck in drink and carry out by whole slicing processes.

2. a kind of winter squash can according to claim 1, is characterized in that described tinning with the preparation method of soup is: put in empty Cans by winter squash, prepare soup simultaneously; Soup juice pol is 12-18%, and soup is now with the current, ensures that soup uses front temperature more than 92 DEG C, adds while hot in Cans.

3. a kind of winter squash can according to claim 1, is characterized in that the preparation method of described exhaust sealing is: cross capsuling machine automatic sealing, vacuum exhaust by with the vial can after soup juice; Will by unified for the can of same batch of same type sealing, must not mix that meat and fish dishes is mixed to be put.

4. a kind of winter squash can according to claim 1, it is characterized in that the preparation method that described sterilization cools is: require quick sterilization, the winter squash Cans after exhaust sealing are no more than 1 hour to sterilizing time; Bactericidal formula code is as follows:

375ml 10’— 35’—10’/108℃

580ml 10’— 40’—10’/108℃

7113# 10’— 35’—10’/108℃

8113# 10’— 40’—10’/108℃

5. a kind of winter squash can according to claim 1, the preparation method smearing tank warehouse-in described in it is characterized in that is: will erase appearance moisture stain through sterilization cooled winter squash vial can towel, smear tank to want in time, handle with care, note choosing except waster tank; Different batches or products of different specifications warehouse-in will separately be deposited, to pack shipment.