CN106562189A - Sweet corn can and production method thereof - Google Patents
Sweet corn can and production method thereof Download PDFInfo
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- CN106562189A CN106562189A CN201610923048.9A CN201610923048A CN106562189A CN 106562189 A CN106562189 A CN 106562189A CN 201610923048 A CN201610923048 A CN 201610923048A CN 106562189 A CN106562189 A CN 106562189A
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- arillus longan
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- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 58
- 241000482268 Zea mays subsp. mays Species 0.000 title claims abstract description 53
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 22
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 22
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 11
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 229930006000 Sucrose Natural products 0.000 claims description 25
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 25
- 239000000243 solution Substances 0.000 claims description 25
- 239000005720 sucrose Substances 0.000 claims description 25
- 241000218628 Ginkgo Species 0.000 claims description 21
- 210000000582 semen Anatomy 0.000 claims description 20
- 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
- 239000000203 mixture Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 239000012267 brine Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000004575 stone Substances 0.000 claims description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 4
- 235000013824 polyphenols Nutrition 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 abstract description 2
- 241000219357 Cactaceae Species 0.000 abstract 2
- 239000006188 syrup Substances 0.000 abstract 2
- 235000020357 syrup Nutrition 0.000 abstract 2
- 244000194101 Ginkgo biloba Species 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 239000007787 solid Substances 0.000 description 7
- 235000001014 amino acid Nutrition 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
- 240000008042 Zea mays Species 0.000 description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 235000005822 corn Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 210000003491 skin Anatomy 0.000 description 5
- 235000013619 trace mineral Nutrition 0.000 description 5
- 239000011573 trace mineral Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 235000019082 Osmanthus Nutrition 0.000 description 3
- 241000333181 Osmanthus Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 208000022530 polyphagia Diseases 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention belongs to the field of deep processing of agricultural products, and particularly relates to a sweet corn can and a production method thereof, wherein the sweet corn can is prepared from the following raw materials by weight: 60-70 parts of sweet corn, 10-12 parts of cactus, 8-10 parts of red dates, 7-9 parts of longan, 6-8 parts of lotus seeds, 1-3 parts of ginkgo, and 90-100 parts of syrup. The production method comprises: cooking sweet corn and mashed cactus for 5-8 min, decocting the ingredient and syrup, cooling, canning, sucking gas, and sterilizing. The sweet corn can of the present invention is fragrant and refreshing, and has a variety of health effects.
Description
Technical field
The invention belongs to field of deep processing of farm products, more particularly to a kind of sweet corn can and preparation method thereof.
Background technology
Sweet corn is a kind of super-sweet corn for being adapted to eat something rare, and blue or green rod stage thin skin, juice are more, matter is crisp and sweet, directly can eat something rare,
Once stinging brokenly, the juice of delicate fragrance overflows tooth cheek to very thin epidermis, eat something rare it is ripe eat all especially sweet, especially crisp, as fruit, therefore
It is referred to as " fruit corn ".Sweet corn has high nutritive value, and its lysine content is 2 times of conventional corn, egg in seed
White matter, several amino acids, fat are all higher than conventional corn, and containing multivitamin, mineral, linoleic acid and cellulose etc., tool
Play the role of to reduce Blood Cholesterol and vessel softening, prevention and treatment of coronary heart disease.Sweet corn is with short production cycle, and multiple crop index is high, plants
Plant profitable, and have the advantages that good to eat high-quality, unique flavor, nutritious, consumption pattern fashion are various, China's sweet corn kind
Plant area cumulative year after year.But as sweet corn climate affects larger, the holding time is short, the shortcomings of not easy to maintain, by sweet jade
Rice is made canned food and is arisen at the historic moment, but the sweet corn can taste sold in the market is single, lacks nutritive value, can not
Meet consumer demand.
The content of the invention
The technical problem to be solved is to provide a kind of sweet corn can and preparation method thereof, and that what is produced is sweet
Canned corn, soluble solid content are high, and local flavor is dense, the adjuvant of addition become it is nutritious comprehensively, color and luster, taste,
Nourish all good sweet corn can with health-care effect.
The technical scheme is that what is be accomplished by：
A kind of sweet corn can, is made up of the raw material of following weight portion：Sweet corn 60-70 parts, Radix et Caulis Opuntiae Dillenii 10-12 parts, Fructus Jujubae
8-10 parts, Arillus Longan 7-9 parts, Semen Nelumbinis 6-8 parts, Semen Ginkgo 1-3 parts, sucrose solution 90-100 parts, during sucrose solution makes, each composition proportion is：Mel
5-8%, citric acid 0.03-0.05%, tea polyphenols 0.04-0.06%, remaining is pure water, and citric acid, tea polyphenols can prevent Semen Maydiss
Middle multivitamin is degraded destruction, maintains its original local flavor, prevents putrid and deteriorated, extends its shelf life, prevent from fading, suppresses
With the effect for killing antibacterial, can also make sweet corn can mouthfeel sweet refreshing in addition.
Its manufacture method, comprises the following steps：
（1）Precook sweet corn
Radix et Caulis Opuntiae Dillenii is cleaned, skin, thorn are pruned, and 10-15 minutes are soaked with light salt brine, then scalded with 50-60 DEG C of water and use clear water later
Float, then smashed to pieces, addition is the decocting in water boiling of its weight 8-10 times, and 5-6 minutes are boiled at 100-120 DEG C, will screen, clean
Sweet corn kernel be added thereto, then boil 8-10 minutes, cooling leaches niblet, the sweet corn after adding Radix et Caulis Opuntiae Dillenii to boil altogether, solvable
Property solid content will not be destroyed, mouthfeel is dense, the 18 kinds of aminoacid and various trace elements in Sync enrichment Radix et Caulis Opuntiae Dillenii；
（2）Make sucrose solution
Add the raw material of above-mentioned making sucrose solution, 10-12 minutes boiled at 95-100 DEG C, be subsequently adding processed Fructus Jujubae, Arillus Longan,
Semen Nelumbinis, Semen Ginkgo, then boil 20-30 minutes, the sucrose solution sugar content produced is low, and sugariness is high and oiliness, and being adapted to various crowds eats, and boils
During ceaselessly to stir, cool down it is standby；
（3）Tinning
The jar after cleaning sterilizing and drying is got out, by above-mentioned niblet and sugar and water mixture tinning together, cover is covered, immediately
Vacuum seamer air extracting seal is sent, vacuum is 40-50kPa, will be sterilized immediately after sealed cans, and interval time does not exceed 30min,
Prevent bringing into for miscellaneous bacteria.
Preferably, in step（2）In, Fructus Jujubae, Arillus Longan, Semen Nelumbinis, Semen Ginkgo processing mode are respectively：By extracting red date stone, it is cut into
The fourth of 5-6 mm in size, is so easier to boil；Arillus Longan peeling is except core；2-3 hours are soaked after lotus seed core removal；Ginkgo shelling is clapped
It is broken.
Beneficial effects of the present invention：The invention provides a kind of sweet corn can and preparation method thereof, with other technologies
Difference is that Radix et Caulis Opuntiae Dillenii will not be destroyed in Semen Maydiss solubility with boiling with sweet corn by effective ingredient of the present invention using Radix et Caulis Opuntiae Dillenii
Solid content, keeps its original local flavor, denseer than general sweet corn can mouthfeel, while be also enriched in Radix et Caulis Opuntiae Dillenii 18
Plant aminoacid and various trace elements；The Fructus Jujubae added in sucrose solution makes of the invention, Arillus Longan, Semen Nelumbinis, Semen Ginkgo, not only so that sugar
Water is slided by fragrant glutinous cotton, reduces the addition of sugar, pressure, polyphagia will not be brought to have the work(of lowering blood pressure and blood fat on the contrary to fat personage
Effect, while having all multiactions such as heat-clearing and toxic substances removing, stomach invigorating spleen reinforcing, throat-clearing lung-moistening, beauty care.
Specific embodiment
Embodiment 1
A kind of sweet corn can, is made up of the raw material of following weight portion：60 parts of sweet corn, 10 parts of Radix et Caulis Opuntiae Dillenii, 8 parts of Fructus Jujubae, osmanthus
7 parts of circle, 6 parts of Semen Nelumbinis, 1 part of Semen Ginkgo, 90 parts of sucrose solution, during sucrose solution makes, each composition proportion is：Mel 5%, citric acid 0.03%, tea are more
Phenol 0.04%, remaining is pure water.
Its manufacture method, comprises the following steps：
（1）Precook sweet corn
Radix et Caulis Opuntiae Dillenii is cleaned, skin, thorn are pruned, and are soaked 10 minutes with light salt brine, float one with clear water after then being scalded with 50 DEG C of water
Under, then smashed to pieces, addition is the decocting in water boiling of 8 times of its weight, is boiled 5 minutes at 100 DEG C, and screening, the sweet corn kernel cleaned are added
Enter wherein, then boil 8 minutes, cooling leaches niblet, the sweet corn after adding Radix et Caulis Opuntiae Dillenii to boil altogether, soluble solid content will not
Destroyed, mouthfeel is dense, the 18 kinds of aminoacid and various trace elements in Sync enrichment Radix et Caulis Opuntiae Dillenii；
（2）Make sucrose solution
Add the raw material of above-mentioned making sucrose solution, boil at 95-100 DEG C 10 minutes, be subsequently adding processed Fructus Jujubae, Arillus Longan, lotus
Son, Semen Ginkgo, then boil 20 minutes, and the sucrose solution sugar content produced is low, and sugariness is high and oiliness, and being adapted to various crowds eats, the mistake boiled
To ceaselessly stir in journey, cool down standby；
（3）Tinning
The jar after cleaning sterilizing and drying is got out, by above-mentioned niblet and sugar and water mixture tinning together, cover is covered, immediately
Vacuum seamer air extracting seal is sent, vacuum is 40kPa, will be sterilized immediately after sealed cans, and interval time does not exceed 30min, prevented
Only miscellaneous bacteria is brought into.
Preferably, in step（2）In, Fructus Jujubae, Arillus Longan, Semen Nelumbinis, Semen Ginkgo processing mode are respectively：By extracting red date stone, it is cut into
The fourth of 5-6 mm in size, it is easier to boil；Arillus Longan peeling is except core；Soak 2 hours after lotus seed core removal；Ginkgo shelling is clapped broken.
Embodiment 2
A kind of sweet corn can, is made up of the raw material of following weight portion：65 parts of sweet corn, 11 parts of Radix et Caulis Opuntiae Dillenii, 9 parts of Fructus Jujubae, osmanthus
8 parts of circle, 7 parts of Semen Nelumbinis, 2 parts of Semen Ginkgo, 95 parts of sucrose solution, during sucrose solution makes, each composition proportion is：Mel 6%, citric acid 0.04%, tea are more
Phenol 0.05%, remaining is pure water.
Its manufacture method, comprises the following steps：
（1）Precook sweet corn
Radix et Caulis Opuntiae Dillenii is cleaned, skin, thorn are pruned, and are soaked 12 minutes with light salt brine, float one with clear water after then being scalded with 55 DEG C of water
Under, then smashed to pieces, addition is the decocting in water boiling of 9 times of its weight, is boiled 6 minutes at 110 DEG C, and screening, the sweet corn kernel cleaned are added
Enter wherein, then boil 8 minutes, cooling leaches niblet, the sweet corn after adding Radix et Caulis Opuntiae Dillenii to boil altogether, soluble solid content will not
Destroyed, mouthfeel is dense, the 18 kinds of aminoacid and various trace elements in Sync enrichment Radix et Caulis Opuntiae Dillenii；
（2）Make sucrose solution
Add the raw material of above-mentioned making sucrose solution, boil at 95-100 DEG C 11 minutes, be subsequently adding processed Fructus Jujubae, Arillus Longan, lotus
Son, Semen Ginkgo, then boil 25 minutes, and the sucrose solution sugar content produced is low, and sugariness is high and oiliness, and being adapted to various crowds eats, the mistake boiled
To ceaselessly stir in journey, cool down standby；
（3）Tinning
The jar after cleaning sterilizing and drying is got out, by above-mentioned niblet and sugar and water mixture tinning together, cover is covered, immediately
Vacuum seamer air extracting seal is sent, vacuum is 45kPa, will be sterilized immediately after sealed cans, and interval time does not exceed 30min, prevented
Only miscellaneous bacteria is brought into.
Preferably, in step（2）In, Fructus Jujubae, Arillus Longan, Semen Nelumbinis, Semen Ginkgo processing mode are respectively：By extracting red date stone, it is cut into
The fourth of 5-6 mm in size, it is easier to boil；Arillus Longan peeling is except core；Soak 2.5 hours after lotus seed core removal；Ginkgo shelling is clapped broken.
Embodiment 3
A kind of sweet corn can, is made up of the raw material of following weight portion：70 parts of sweet corn, 12 parts of Radix et Caulis Opuntiae Dillenii, 10 parts of Fructus Jujubae, osmanthus
9 parts of circle, 8 parts of Semen Nelumbinis, 3 parts of Semen Ginkgo, 100 parts of sucrose solution, during sucrose solution makes, each composition proportion is：Mel 8%, citric acid 0.05%, tea
Polyphenol 0.06%, remaining is pure water.
Its manufacture method, comprises the following steps：
（1）Precook sweet corn
Radix et Caulis Opuntiae Dillenii is cleaned, skin, thorn are pruned, and are soaked 15 minutes with light salt brine, float one with clear water after then being scalded with 60 DEG C of water
Under, then smashed to pieces, addition is the decocting in water boiling of 10 times of its weight, is boiled 6 minutes at 120 DEG C, by screening, the sweet corn kernel cleaned
It is added thereto, then boils 10 minutes, cooling leaches niblet, the sweet corn after adding Radix et Caulis Opuntiae Dillenii to boil altogether, soluble solid content
Will not be destroyed, mouthfeel is dense, the 18 kinds of aminoacid and various trace elements in Sync enrichment Radix et Caulis Opuntiae Dillenii；
（2）Make sucrose solution
Add the raw material of above-mentioned making sucrose solution, boil at 95-100 DEG C 12 minutes, be subsequently adding processed Fructus Jujubae, Arillus Longan, lotus
Son, Semen Ginkgo, then boil 30 minutes, and the sucrose solution sugar content produced is low, and sugariness is high and oiliness, and being adapted to various crowds eats, the mistake boiled
To ceaselessly stir in journey, cool down standby；
（3）Tinning
The jar after cleaning sterilizing and drying is got out, by above-mentioned niblet and sugar and water mixture tinning together, cover is covered, immediately
Vacuum seamer air extracting seal is sent, vacuum is 50kPa, will be sterilized immediately after sealed cans, and interval time does not exceed 30min, prevented
Only miscellaneous bacteria is brought into.
Preferably, in step（2）In, Fructus Jujubae, Arillus Longan, Semen Nelumbinis, Semen Ginkgo processing mode are respectively：By extracting red date stone, it is cut into
The fourth of 5-6 mm in size, it is easier to boil；Arillus Longan peeling is except core；Soak 3 hours after lotus seed core removal；Ginkgo shelling is clapped broken.
Sweet corn can obtained in the inventive method and sweet corn can on the market are randomly selected, 50 tanks are respectively taken,
By sweet corn can on the market as a control group, the sweet corn can on the market of selection is also granulate shape, point
Its character is not determined, by result record such as following table.
From form it can be seen that the sweet corn can soluble solid content of the present invention is apparently higher than on the market
Sweet corn can, and flavour, color and luster are better than current production, the sweet corn can all standard measurement result of the present invention meets
GB, can trust edible.
Claims (3)
1. a kind of sweet corn can, it is characterised in that be made up of the raw material of following weight portion：Sweet corn 60-70 parts, Radix et Caulis Opuntiae Dillenii
10-12 parts, Fructus Jujubae 8-10 parts, Arillus Longan 7-9 parts, Semen Nelumbinis 6-8 parts, Semen Ginkgo 1-3 parts, sucrose solution 90-100 parts, sucrose solution in making it is each into
Point proportion is：Mel 5-8%, citric acid 0.03-0.05%, tea polyphenols 0.04-0.06%, remaining is pure water.
2. the manufacture method of the sweet corn can described in a kind of claim 1, it is characterised in that comprise the following steps：
（1）Precook sweet corn
Radix et Caulis Opuntiae Dillenii is cleaned, skin, thorn are pruned, and 10-15 minutes are soaked with light salt brine, then scalded with 50-60 DEG C of water and use clear water later
Float, then smashed to pieces, addition is the decocting in water boiling of its weight 8-10 times, and 5-6 minutes are boiled at 100-120 DEG C, will screen, clean
Sweet corn kernel be added thereto, then boil 8-10 minutes, cooling leaches niblet；
（2）Make sucrose solution
Add the raw material of above-mentioned making sucrose solution, 10-12 minutes boiled at 95-100 DEG C, be subsequently adding processed Fructus Jujubae, Arillus Longan,
Semen Nelumbinis, Semen Ginkgo, then 20-30 minutes are boiled, to ceaselessly stir during boiling, cool down standby；
（3）Tinning
The jar after cleaning sterilizing and drying is got out, by above-mentioned niblet and sugar and water mixture tinning together, cover is covered, immediately
Vacuum seamer air extracting seal is sent, vacuum is 40-50kPa, will be sterilized immediately after sealed cans, and interval time does not exceed 30min.
3. the manufacture method of a kind of sweet corn can according to claim 2, it is characterised in that in step（2）In, it is red
Fructus Jujubae, Arillus Longan, Semen Nelumbinis, Semen Ginkgo processing mode are respectively：By extracting red date stone, the fourth of 5-6 mm in size is cut into；Arillus Longan peeling is except core；
2-3 hours are soaked after lotus seed core removal；Ginkgo shelling is clapped broken.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610923048.9A CN106562189A (en) | 2016-10-29 | 2016-10-29 | Sweet corn can and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610923048.9A CN106562189A (en) | 2016-10-29 | 2016-10-29 | Sweet corn can and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106562189A true CN106562189A (en) | 2017-04-19 |
Family
ID=58534008
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610923048.9A Pending CN106562189A (en) | 2016-10-29 | 2016-10-29 | Sweet corn can and production method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106562189A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112293649A (en) * | 2020-10-27 | 2021-02-02 | 福建星光食品有限公司 | Sweet corn can with good preservation effect and processing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284054A (en) * | 2013-05-31 | 2013-09-11 | 句容市茅山人家生态农业有限公司 | Preparation method of canned sweet corn |
| CN103284048A (en) * | 2012-02-22 | 2013-09-11 | 王忠方 | Sweet waxy green corn can |
| CN103584212A (en) * | 2013-11-22 | 2014-02-19 | 昆明理工大学 | Processing method for soft prickly pear cans |
-
2016
- 2016-10-29 CN CN201610923048.9A patent/CN106562189A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284048A (en) * | 2012-02-22 | 2013-09-11 | 王忠方 | Sweet waxy green corn can |
| CN103284054A (en) * | 2013-05-31 | 2013-09-11 | 句容市茅山人家生态农业有限公司 | Preparation method of canned sweet corn |
| CN103584212A (en) * | 2013-11-22 | 2014-02-19 | 昆明理工大学 | Processing method for soft prickly pear cans |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112293649A (en) * | 2020-10-27 | 2021-02-02 | 福建星光食品有限公司 | Sweet corn can with good preservation effect and processing method |
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