CN105124476A - Canned Gonggan making method - Google Patents
Canned Gonggan making method Download PDFInfo
- Publication number
- CN105124476A CN105124476A CN201510691831.2A CN201510691831A CN105124476A CN 105124476 A CN105124476 A CN 105124476A CN 201510691831 A CN201510691831 A CN 201510691831A CN 105124476 A CN105124476 A CN 105124476A
- Authority
- CN
- China
- Prior art keywords
- mandarin orange
- tribute mandarin
- pulp
- stripping
- gonggan
- 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
- 238000000034 method Methods 0.000 title abstract 4
- 238000011282 treatment Methods 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
- 238000002360 preparation method Methods 0.000 claims abstract description 14
- 239000002002 slurry Substances 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 241000290143 Pyrus x bretschneideri Species 0.000 claims abstract 6
- 241001672694 Citrus reticulata Species 0.000 claims description 41
- 238000005406 washing Methods 0.000 claims description 12
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 240000000111 Saccharum officinarum Species 0.000 claims description 4
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- 235000017550 sodium carbonate Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 9
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000009924 canning Methods 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 240000009300 Apodytes dimidiata Species 0.000 description 16
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- BFBPISPWJZMWJN-UHFFFAOYSA-N methyl 2-[(7-hydroxy-3,7-dimethyloctylidene)amino]benzoate Chemical compound COC(=O)C1=CC=CC=C1N=CCC(C)CCCC(C)(C)O BFBPISPWJZMWJN-UHFFFAOYSA-N 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 201000007094 prostatitis Diseases 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the field of food processing, in particular to a canned Gonggan making method. Canned Gonggan is prepared from, by weight, 40-45% of Gonggan, 20-25% of pyrus bretschneideri and 30-40% of slurry. The making method comprises the steps of material preparation, rinsing, steam treatment, cooling, alkalization treatment, canning and sterilization. By the adoption of the canned Gonggan making method, the crisp, tender, fresh and sweet taste of Gonggan pulp can be maintained, rich nutrients are contained, various vitamins are contained, nutrients and water required by the human body can be effectively provided, and the canned Gonggan can generate greater economic benefits than Gonggan fruits.
Description
Technical field
The present invention relates to food processing field, be specially a kind of preparation method of tribute mandarin orange can.
Background technology
China is vast in territory, land resource is abundant, and fruit-growing industry is in kind and prostatitis, the scale Shang Jieshu world, and meanwhile, China is a populous nation, and human resources are abundanter, makes tinned fruit become the larger exporting of China's advantage.China is one of major country of tinned fruit outlet in the world, and annual tinned fruit export volume accounts for 1/6th of world's fruit total trade volume, and main exit is to liking the U.S., European Union and Japan.
In recent years, the tinned fruit products export growth trend of China is better, the total volume of exports and total export promote all to some extent, tinned fruit common on the market has Yellow-peach can, canned apple, canned litchi, canned strawberry, canned haw etc. at present, although product category is abundanter, also there is no the listing of tribute mandarin orange can at present.
Summary of the invention
The invention provides a kind of preparation method of tribute mandarin orange can, the mouthfeel of the fresh and sweet fragrant honey of tribute mandarin orange fruit can be retained, and nutritious, effectively can supplement needed by human body nutrient and moisture.
In order to achieve the above object, the present invention is by the following technical solutions:
Described tribute mandarin orange can is by following percentage by weight composition: tribute mandarin orange 40-45%, white pear 20-25%, slurry 30-40%; Its making step comprises: get the raw materials ready, and rinses and washes, steam treatment, cooling, basic treatment, tinning and sterilization;
Its detailed making step is as follows:
Step (1) is got the raw materials ready: the tribute mandarin orange selecting high-quality, and maturity is 90%, peeling, stripping and slicing, and stripping and slicing size is every block 15-20 grams, for subsequent use; Select the white pear of high-quality, maturity is 95%, and peeling stoning, stripping and slicing, stripping and slicing size is every block 3-4 grams, for subsequent use.
Step (2) is rinsed and is washed: the tribute mandarin orange after step (1) stripping and slicing and white pear are placed in respectively pure water craft or adopt flexible material to rinse and wash, rinsing the time of washing is 4-6min.
Step (3) steam treatment: step (2) is rinsed the tribute mandarin orange after washing and white pear and shelve different titles respectively and have in the container of pure water and steam, all steam 10-15min, do preliminary sterilization processing, and make pulp softening.
Step (4) cools: the tribute mandarin orange after step (3) steam treatment and white pear are cooled with being positioned in 10-16 cold water of spending rapidly, control pulp is too soft greasy, ensures the mouthfeel that pulp is crisp and refreshing.
Step (5) basic treatment: step (4) cooled pulp is done basic treatment, afterwards pulp is held on pure flowing current place and rinses 5-10min, again be placed in pure water craft after pulling out respectively or adopt flexible material to scrub, rinsing the time of washing is 2-3 minute.
Step (6) tinning: step (5) gained pulp and slurry are admixed evenly, exhaust sealing tinning.
Step (7) sterilization: carry out ultimate sterilization by unified for step (6) tinning gained tribute mandarin orange can.
Further, the concrete basic treatment mode of described step (5) is that pulp is positioned over concentration is in the soda ash aqueous solution of 30-55%, and standing time is 10-15min.
Further, the preparation method of described step (6) slurry is: the sugar-cane juice of 30%, the pure water of 60%, and the meticulous albumen powder of 5% and the edible salt blending of 5% evenly, are heated to more than 90 degree, keep 4-6 minute, naturally cool afterwards.
Good effect of the present invention is:
1, the mouthfeel of tender and crisp, the fresh and sweet fragrant honey of tribute hesperidium aurantium meat can be kept.
2, nutritious, be rich in multivitamin, effectively can supplement needed by human body nutrient and moisture.
3, the white pear in can has promotes the production of body fluid, moisturizes, reduces phlegm, heat-clearing, falls fiery effect, has very important health and is worth.
4, micro-raw fungi not easily grows, and effectively can extend the shelf-life of fruit.
5, tribute mandarin orange can produce the economic benefit larger than tribute mandarin orange fruit.
Detailed description of the invention
For clearly demonstrating the preparation method of a kind of tribute mandarin orange of the present invention can, explain in detail below by specific embodiment:
Embodiment 1
A preparation method for tribute mandarin orange can, described tribute mandarin orange can is by following percentage by weight composition: tribute mandarin orange 40%, white pear 20% and slurry 40%; Its making step is: get the raw materials ready, and rinses and washes, steam treatment, cooling, basic treatment, tinning and sterilization;
Its detailed making step is as follows:
Step (1) is got the raw materials ready: the tribute mandarin orange selecting high-quality, and maturity is 90%, peeling, stripping and slicing, and stripping and slicing size is every block 15 grams, for subsequent use; Select the white pear of high-quality, maturity is 95%, and peeling stoning, stripping and slicing, stripping and slicing size is every block 3 grams, for subsequent use.
Step (2) is rinsed and is washed: the tribute mandarin orange after step (1) stripping and slicing and white pear are placed in respectively pure water craft or adopt flexible material to rinse and wash, rinsing the time of washing is 5min.
Step (3) steam treatment: step (2) is rinsed the tribute mandarin orange after washing and white pear and shelve different titles respectively and have in the container of pure water and steam, all steam 12min, do preliminary sterilization processing, and make pulp softening.
Step (4) cools: the tribute mandarin orange after step (3) steam treatment and white pear cooled with in the cold water being positioned over 10 degree rapidly, control pulp is too soft greasy, ensures the mouthfeel that pulp is crisp and refreshing.
Step (5) basic treatment: step (4) cooled pulp is done basic treatment, afterwards pulp is held on pure flowing current place and rinses 8min, again be placed in pure water craft after pulling out respectively or adopt flexible material to scrub, rinsing the time of washing is 2 minutes.
Step (6) tinning: step (5) gained pulp and slurry are admixed evenly, exhaust sealing tinning.
Step (7) sterilization: carry out ultimate sterilization by unified for step (6) tinning gained tribute mandarin orange can.
Further, the concrete basic treatment mode of described step (5) is that pulp is positioned over concentration is in the soda ash aqueous solution of 40%, and standing time is 15min.
Further, the preparation method of described step (6) slurry is: the sugar-cane juice of 30%, the pure water of 60%, and the meticulous albumen powder of 5% and the edible salt blending of 5% evenly, are heated to 95 degree, keep 6 minutes, naturally cool afterwards.
Embodiment 2
A preparation method for tribute mandarin orange can, described tribute mandarin orange can is by following percentage by weight composition: tribute mandarin orange 45%, white pear 25% and slurry 30%; Its making step is: get the raw materials ready, and rinses and washes, steam treatment, cooling, basic treatment, tinning and sterilization;
Its detailed making step is as follows:
Step (1) is got the raw materials ready: the tribute mandarin orange selecting high-quality, and maturity is 90%, peeling, stripping and slicing, and stripping and slicing size is every block 20 grams, for subsequent use; Select the white pear of high-quality, maturity is 95%, and peeling stoning, stripping and slicing, stripping and slicing size is every block 4 grams, for subsequent use.
Step (2) is rinsed and is washed: the tribute mandarin orange after step (1) stripping and slicing and white pear are placed in respectively pure water craft or adopt flexible material to rinse and wash, rinsing the time of washing is 6min.
Step (3) steam treatment: step (2) is rinsed the tribute mandarin orange after washing and white pear and shelve different titles respectively and have in the container of pure water and steam, all steam 15min, do preliminary sterilization processing, and make pulp softening.
Step (4) cools: the tribute mandarin orange after step (3) steam treatment and white pear cooled with in the cold water being positioned over 13 degree rapidly, control pulp is too soft greasy, ensures the mouthfeel that pulp is crisp and refreshing.
Step (5) basic treatment: step (4) cooled pulp is done basic treatment, afterwards pulp is held on pure flowing current place and rinses 10min, again be placed in pure water craft after pulling out respectively or adopt flexible material to scrub, rinsing the time of washing is 3 minutes.
Step (6) tinning: step (5) gained pulp and slurry are admixed evenly, exhaust sealing tinning.
Step (7) sterilization: carry out ultimate sterilization by unified for step (6) tinning gained tribute mandarin orange can.
Further, the concrete basic treatment mode of described step (5) is that pulp is positioned over concentration is in the soda ash aqueous solution of 30%, and standing time is 13min.
Further, the preparation method of described step (6) slurry is: the sugar-cane juice of 30%, the pure water of 60%, and the meticulous albumen powder of 5% and the edible salt blending of 5% evenly, are heated to more than 98 degree, keep 5 minutes, naturally cool afterwards.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, other amendments that those of ordinary skill in the art make technical scheme of the present invention or equivalently to replace, only otherwise depart from the spirit and scope of technical solution of the present invention, all should be encompassed in the middle of right of the present invention.
Claims (3)
1. a preparation method for tribute mandarin orange can, is characterized in that, described tribute mandarin orange can is by following percentage by weight composition: tribute mandarin orange 40-45%, white pear 20-25%, slurry 30-40%; Its making step comprises: get the raw materials ready, and rinses and washes, steam treatment, cooling, basic treatment, tinning and sterilization;
Its detailed making step is as follows:
Step (1) is got the raw materials ready: the tribute mandarin orange selecting high-quality, and maturity is 90%, peeling, stripping and slicing, and stripping and slicing size is every block 15-20 grams, for subsequent use; Select the white pear of high-quality, maturity is 95%, peeling stoning, stripping and slicing, and stripping and slicing size is every block 3-4 grams, for subsequent use;
Step (2) is rinsed and is washed: the tribute mandarin orange after step (1) stripping and slicing and white pear are placed in respectively pure water craft or adopt flexible material to rinse and wash, rinsing the time of washing is 4-6min;
Step (3) steam treatment: step (2) is rinsed the tribute mandarin orange after washing and white pear and shelve different titles respectively and have in the container of pure water and steam, all steam 10-15min, do preliminary sterilization processing, and make pulp softening;
Step (4) cools: the tribute mandarin orange after step (3) steam treatment and white pear are cooled with being positioned in 10-16 cold water of spending rapidly, control pulp is too soft greasy, ensures the mouthfeel that pulp is crisp and refreshing;
Step (5) basic treatment: step (4) cooled pulp is done basic treatment, afterwards pulp is held on pure flowing current place and rinses 5-10min, again be placed in pure water craft after pulling out respectively or adopt flexible material to scrub, rinsing the time of washing is 2-3 minute;
Step (6) tinning: step (5) gained pulp and slurry are admixed evenly, exhaust sealing tinning;
Step (7) sterilization: carry out ultimate sterilization by unified for step (6) tinning gained tribute mandarin orange can.
2. the preparation method of a kind of tribute mandarin orange can according to claim 1, is characterized in that, the concrete basic treatment mode of described step (5) is that pulp is positioned over concentration is in the soda ash aqueous solution of 30-55%, and standing time is 10-15min.
3. the preparation method of a kind of tribute mandarin orange can according to claim 1, it is characterized in that, the preparation method of described step (6) slurry is: the sugar-cane juice of 30%, the pure water of 60%, the meticulous albumen powder of 5% and the edible salt blending of 5% are evenly, be heated to more than 90 degree, keep 4-6 minute, naturally cool afterwards.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510691831.2A CN105124476A (en) | 2015-10-23 | 2015-10-23 | Canned Gonggan making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510691831.2A CN105124476A (en) | 2015-10-23 | 2015-10-23 | Canned Gonggan making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105124476A true CN105124476A (en) | 2015-12-09 |
Family
ID=54710356
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510691831.2A Pending CN105124476A (en) | 2015-10-23 | 2015-10-23 | Canned Gonggan making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105124476A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262117A (en) * | 2016-08-30 | 2017-01-04 | 钟山县橙浩水果种植专业合作社 | A kind of tribute Citrus chachiensis Hort. canned food and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1036499A (en) * | 1989-01-31 | 1989-10-25 | 西南农业大学 | Deep processing method of sweet orange and products thereof is used |
| CN103518831A (en) * | 2013-10-22 | 2014-01-22 | 浙江小二黑食品有限公司 | Preparation method of canned orange in syrup |
-
2015
- 2015-10-23 CN CN201510691831.2A patent/CN105124476A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1036499A (en) * | 1989-01-31 | 1989-10-25 | 西南农业大学 | Deep processing method of sweet orange and products thereof is used |
| CN103518831A (en) * | 2013-10-22 | 2014-01-22 | 浙江小二黑食品有限公司 | Preparation method of canned orange in syrup |
Non-Patent Citations (1)
| Title |
|---|
| 刘新社，易诚: "《果蔬贮藏与加工技术》", 31 August 2009, 化学工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262117A (en) * | 2016-08-30 | 2017-01-04 | 钟山县橙浩水果种植专业合作社 | A kind of tribute Citrus chachiensis Hort. canned food and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151209 |
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| WD01 | Invention patent application deemed withdrawn after publication |