CN105394163A - Making method of canned sour-sweet green plum - Google Patents
Making method of canned sour-sweet green plum Download PDFInfo
- Publication number
- CN105394163A CN105394163A CN201510677672.0A CN201510677672A CN105394163A CN 105394163 A CN105394163 A CN 105394163A CN 201510677672 A CN201510677672 A CN 201510677672A CN 105394163 A CN105394163 A CN 105394163A
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- China
- Prior art keywords
- green plum
- sour
- sweet
- tinning
- raw material
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- 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.)
- Withdrawn
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- 238000000034 method Methods 0.000 title claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 239000002932 luster Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 235000008103 Spondias purpurea Nutrition 0.000 claims description 4
- 240000006424 Spondias purpurea Species 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 244000060011 Cocos nucifera Species 0.000 claims description 2
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- 229930002875 chlorophyll Natural products 0.000 claims description 2
- 235000019804 chlorophyll Nutrition 0.000 claims description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 230000001835 salubrious effect Effects 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 238000013022 venting Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 description 2
- 230000003005 anti-senility effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- MIJYXULNPSFWEK-GTOFXWBISA-N 3beta-hydroxyolean-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MIJYXULNPSFWEK-GTOFXWBISA-N 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000123611 Dipterocarpaceae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- JKLISIRFYWXLQG-UHFFFAOYSA-N Epioleonolsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4CCC3C21C JKLISIRFYWXLQG-UHFFFAOYSA-N 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 102000011782 Keratins Human genes 0.000 description 1
- 108010076876 Keratins Proteins 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- YBRJHZPWOMJYKQ-UHFFFAOYSA-N Oleanolic acid Natural products CC1(C)CC2C3=CCC4C5(C)CCC(O)C(C)(C)C5CCC4(C)C3(C)CCC2(C1)C(=O)O YBRJHZPWOMJYKQ-UHFFFAOYSA-N 0.000 description 1
- MIJYXULNPSFWEK-UHFFFAOYSA-N Oleanolinsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MIJYXULNPSFWEK-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000293869 Salmonella enterica subsp. enterica serovar Typhimurium Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000012730 carminic acid Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229940100243 oleanolic acid Drugs 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- HZLWUYJLOIAQFC-UHFFFAOYSA-N prosapogenin PS-A Natural products C12CC(C)(C)CCC2(C(O)=O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1O HZLWUYJLOIAQFC-UHFFFAOYSA-N 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 229940107700 pyruvic acid Drugs 0.000 description 1
- 230000003716 rejuvenation Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 210000003079 salivary gland Anatomy 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a making method of canned sour-sweet green plum, and belongs to the field of food processing. The method comprises the following steps: selecting a raw material, processing the raw material, canning, venting, sealing cans, sterilizing, and cooling to obtain the finished canned sour-sweet green plum. The finished canned sour-sweet green plum is dark green, the liquor of the canned sour-sweet green plum is clarified and salubrious, and the canned sour-sweet green plum has crisp flesh, is sour-sweet and palatable, has obvious green plum flavor, is in favor of promoting metabolism of human bodies, and has the efficacy of stimulating appetite and detoxifying, and preventing ageing. The method is simple to operate, and is easy to carry out.
Description
Technical field
The present invention relates to food processing field, especially relate to a kind of preparation method of sour-sweet green plum can.
Background technology
Green plum is the Plants that Dipterocarpaceae green plum belongs to.Aiphyllium, high 7-25 rice, the viridant bark of brown ash, branch is yellow stellate hair, the leaf of oblong keratin, and panicle armpit is raw, by fine hair; Fruit is subsphaeroidal, and nutlike fruit does not ftracture.Nature and flavor are sweet flat, are rich in a large amount of beneficial mineral matter such as tartaric acid and vitamin C, are described as " king of fruit jelly ".
The effect of green plum: the 1. pyruvic acid that contains of plum fruit and oleanolic acid active material have protective effect to liver, can improve the function of detoxification of liver, strengthens the ability that human body Detoxicating food-poisoning, water poison, blood are malicious; 2. anti-senility: green plum can promote the more parotin of salivary gland secretion, can promote that body tissue and blood vessel are tending towards rejuvenation, keep the metabolic rhythm and pace of moving things, has effect of U.S. flesh hairdressing.Clean blood, removing toxic substances, sterilization are the three large key elements keeping human body own health, and green plum has all had.
Green plum is storage tolerance not, and usually directly edible, economic benefit is low, is processed into sour-sweet green plum can, can realizes the comprehensive utilization to its raw material, improve its economy and practical value.
Summary of the invention
The object of the invention is to solve fresh green plum not storage tolerance, economic benefit is low, provides a kind of preparation method of sour-sweet green plum can.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for sour-sweet green plum can, it is characterized in that the processing process adopting raw material selection, Feedstock treating, tinning, exhaust, sealed cans, sterilization cooling, finished product, concrete operation step is as follows:
A, raw material are selected: select fruit transverse diameter at 2-3cm, fresh, raw material made by the green plum of raciness;
B, Feedstock treating: removing does not conform to ciruela, plucks base of a fruit handle, by fruit size, color and luster classification, with flowing clear water rinsed clean, then green plum immerse concentration be 5% saline solution keep 75 minutes, then to rinse with clear water;
C, tinning: get the green plum 300g that size, color and luster are consistent, load in vial cleaned in advance, add lactose liquid 180ml, 35g coconut palm pulp, 1% chlorophyll and 0.5% citric acid that concentration is 55%, cover and packing ring clean in advance, sterilize, and carry out tinning;
D, exhaust, sealed cans: after tinning in fumer thermal exhaust 45 minutes, sealed cans while hot, during sealed cans, tank central temperature is 85 DEG C;
E, sterilization, cooling: the can after sealing is boiled 5-8 minute, then sub-sectional cooling to 28 DEG C in boiling water, cooling velocity wants fast, avoids dehiscent fruit, is finished product.
Beneficial effect: finished product of the present invention is dark green, the transparent clarification of soup juice, salubrious, meat is clear and melodious, sour and sweet palatability, has obvious green plum local flavor, and this product is conducive to the metabolism promoting human body, playing appetizing and understanding, effect of anti-senility.Simple to operate, easy to implement.
Detailed description of the invention
embodiment 1:
A preparation method for sour-sweet green plum can, it is characterized in that the processing process adopting raw material selection, Feedstock treating, tinning, exhaust, sealed cans, sterilization cooling, finished product, concrete operation step is as follows:
A, raw material are selected: select fruit transverse diameter at 4-5cm, fresh, raw material made by the green plum of raciness;
B, Feedstock treating: removing does not conform to ciruela, plucks base of a fruit handle, by fruit size, color and luster classification, with flowing clear water rinsed clean, then green plum immerse concentration be 1% saline solution keep 20 minutes, then to rinse with clear water;
C, tinning: get the green plum 260g that size, color and luster are consistent, load in vial cleaned in advance, add the red tangerine pulp of rock sugar water 200ml, 5g, 0.3% citric acid that concentration is 55%, cover and packing ring clean in advance, sterilize, and carry out tinning;
D, exhaust, sealed cans: after tinning in fumer thermal exhaust 30 minutes, sealed cans while hot, during sealed cans, tank central temperature is 92 DEG C;
E, sterilization, cooling: the can after sealing is boiled 2-3 minute, then sub-sectional cooling to 30 DEG C in boiling water, cooling velocity wants fast, avoids dehiscent fruit, is finished product.
embodiment 2:
A preparation method for sour-sweet green plum can, it is characterized in that the processing process adopting raw material selection, Feedstock treating, tinning, exhaust, sealed cans, sterilization cooling, finished product, concrete operation step is as follows:
A, raw material are selected: select fruit transverse diameter at 2.5cm, fresh, raw material made by the green plum of raciness;
B, Feedstock treating: removing does not conform to ciruela, plucks base of a fruit handle, by fruit size, color and luster classification, with flowing clear water rinsed clean, then green plum immerse concentration be 6% saline solution keep 10 minutes, then to rinse with clear water;
C, tinning: get the green plum 150g that size, color and luster are consistent, load in vial cleaned in advance, add brown sugar water 120ml, 15g Mango pudding, 0.3% carmine pigment that concentration is 25%, cover and packing ring clean in advance, sterilize, and carry out tinning;
D, exhaust, sealed cans: after tinning in fumer thermal exhaust 22 minutes, sealed cans while hot, during sealed cans, tank central temperature is 102 DEG C;
E, sterilization, cooling: the can after sealing is boiled 25 minutes, then sub-sectional cooling to 35 DEG C in boiling water, cooling velocity wants fast, avoids dehiscent fruit, is finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for sour-sweet green plum can, is characterized in that, adopt the processing process of raw material selection, Feedstock treating, tinning, exhaust, sealed cans, sterilization cooling, finished product, concrete operation step is as follows:
A, raw material are selected: select fruit transverse diameter at 2-3cm, fresh, raw material made by the green plum of raciness;
B, Feedstock treating: removing does not conform to ciruela, plucks base of a fruit handle, by fruit size, color and luster classification, with flowing clear water rinsed clean, then green plum immerse concentration be 5% saline solution keep 75 minutes, then to rinse with clear water;
C, tinning: get the green plum 300g that size, color and luster are consistent, load in vial cleaned in advance, add lactose liquid 180ml, 35g coconut palm pulp, 1% chlorophyll and 0.5% citric acid that concentration is 55%, cover and packing ring clean in advance, sterilize, and carry out tinning;
D, exhaust, sealed cans: after tinning in fumer thermal exhaust 45 minutes, sealed cans while hot, during sealed cans, tank central temperature is 85 DEG C;
E, sterilization, cooling: the can after sealing is boiled 5-8 minute, then sub-sectional cooling to 28 DEG C in boiling water, cooling velocity wants fast, avoids dehiscent fruit, is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510677672.0A CN105394163A (en) | 2015-10-20 | 2015-10-20 | Making method of canned sour-sweet green plum |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510677672.0A CN105394163A (en) | 2015-10-20 | 2015-10-20 | Making method of canned sour-sweet green plum |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105394163A true CN105394163A (en) | 2016-03-16 |
Family
ID=55460213
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510677672.0A Withdrawn CN105394163A (en) | 2015-10-20 | 2015-10-20 | Making method of canned sour-sweet green plum |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105394163A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615078A (en) * | 2016-12-20 | 2017-05-10 | 陶胜 | Preparation method of bamboo fungus health-care can |
| CN107279837A (en) * | 2017-06-06 | 2017-10-24 | 安徽智联管理咨询有限公司 | A kind of preparation method of birthwort honey can processed |
-
2015
- 2015-10-20 CN CN201510677672.0A patent/CN105394163A/en not_active Withdrawn
Non-Patent Citations (1)
| Title |
|---|
| 余兆海等: "《80种水果制品加工技艺》", 31 August 1994 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106615078A (en) * | 2016-12-20 | 2017-05-10 | 陶胜 | Preparation method of bamboo fungus health-care can |
| CN107279837A (en) * | 2017-06-06 | 2017-10-24 | 安徽智联管理咨询有限公司 | A kind of preparation method of birthwort honey can processed |
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|---|---|---|---|
| C06 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160316 |
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| WW01 | Invention patent application withdrawn after publication |