CN106616598A - Processing technology of canned apples added with clean water - Google Patents
Processing technology of canned apples added with clean water Download PDFInfo
- Publication number
- CN106616598A CN106616598A CN201611071799.9A CN201611071799A CN106616598A CN 106616598 A CN106616598 A CN 106616598A CN 201611071799 A CN201611071799 A CN 201611071799A CN 106616598 A CN106616598 A CN 106616598A
- Authority
- CN
- China
- Prior art keywords
- minutes
- apple
- water
- apples
- cans
- 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 23
- 238000005516 engineering process Methods 0.000 title claims abstract description 11
- 235000021016 apples Nutrition 0.000 title abstract 6
- 244000141359 Malus pumila Species 0.000 title 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 5
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 5
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 238000007689 inspection Methods 0.000 claims abstract 2
- 235000005979 Citrus limon Nutrition 0.000 claims description 7
- 230000000844 anti-bacterial effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 4
- 244000248349 Citrus limon Species 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 241000220225 Malus Species 0.000 abstract 6
- 238000007789 sealing Methods 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000021452 apple slice Nutrition 0.000 abstract 1
- 238000011010 flushing procedure Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 244000131522 Citrus pyriformis Species 0.000 description 6
- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 229940075554 sorbate Drugs 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 241000726221 Gemma Species 0.000 description 1
- 241000594011 Leuciscus leuciscus Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 229940064004 antiseptic throat preparations Drugs 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23B7/10—Preserving with acids; Acid fermentation
-
- 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
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
-
- 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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a processing technology of canned apples added with clean water. The processing technology comprises the following steps of selecting fresh apples without becoming rotten and free from mildew strains, performing thorough flushing, and then performing cutting to obtain apple segments; quickly and completely enabling the apple slices into color protection liquid, wherein the color protection liquid comprises 3-5% by mass of table salt, 5-10% by mass of citric acid, 2-5% by mass of ascorbic acid and the balance of water; performing soaking for 3-5 hours; adding the apples after being subjected to color protection in boiling water, and maintaining the apples at the water temperature of 96 DEG C or above for 10-15 minutes; adding pure water of normal atmospheric temperature for rapid cooling to 40 DEG C or below; loading the cooled apples in cans, loading salt water of which the concentration is 0.5% into the cans, and then regulating the pH in the cans to 3 with 0.1%-0.25% of citric acid; performing exhaustion with heating power of 90-95 DEG C for 5-8 minutes, and sealing the cans with a can sealing manner; performing sterilizing according to a sterilizing manner that the time is 5 minutes to 20 minutes to 10 minutes under 100 DEG C, and finally, performing cooling to 38 DEG C; and performing inspection, performing packing into boxes, and performing warehousing.
Description
Technical field
The present invention relates to the processing technology of apple boiled.
Background technology
One critically important benefit of can is can to provide those less common vegetables and fruits or fish, meat, such as horseshoe,
Asparagus, tuna, dace etc..These foods are the first-class raw materials of cooking dishes, there is can, and we can cook whenever and wherever possible
Prepare food these adept good dishes.It is noted nevertheless that can is equal in process cooked, so to tank when cooking
Head food " is just given a hint ", if the overlong time of culinary art, can undoubtedly lose more nutrition.Either food or tank
Head is required for sterilizing, after having eliminated the gemma of bacterium and bacterium, would not there is bacterial reproduction.But, all eliminate
Possibility less, can accomplish be it is substantially sterile, so extend the food holding time as far as possible.There is preservative in can, than
More common food antiseptics has two kinds of sorbate and a nitrite, and wherein sorbate does not have toxicity substantially, but nitrous
Hydrochlorate is carcinogenic substance, and problem is than larger.
The content of the invention
It is an object of the invention to provide the processing technology of a kind of preferable retaining food product color and luster of energy and non-additive can.
The technical scheme that the present invention takes is：
A kind of processing technology of apple boiled, comprises the following steps,
1. wash：Choose without the fresh apple without mildew of rotting, rinse well；
2. cutting is removed the peel：By the apple after cleaning to cuing open after cut into chunks shape；
3. color protection：By in the quick and complete immersion colour protecting liquid of apple flakes, colour protecting liquid includes：The salt of 3%-5% mass ratioes, 5-10%
The water of the citric acid, the ascorbic acid of 2%-5% mass ratioes and surplus of mass ratio；Soak time is 3-5 hours；
4. precook：Apple after color protection is added in boiling water, in 96 DEG C of 10-15 minutes maintained above of water temperature；
5. cool down：Normal temperature pure water is added, apple is quickly cooled to into less than 40 DEG C；
6. tinning：Apple is fitted in tank, the salt solution that concentration is 0.5%, then the lemon with concentration as 0.1%-0.25% are loaded in tank
PH in tank is adjusted to 3 by lemon acid；
7. sealed cans are vented：5-8 minutes are vented with 90-95 DEG C of heating power, are sealed tank body with tin seamer；
8. sterilized cooling：According to -10 minutes -20 minutes 5 minutes, 100 DEG C of bactericidal formula carried out sterilization, is finally cooled to 38
℃；
9. check, case, put in storage.
After taking above technical scheme, beneficial effects of the present invention are：The colour protecting liquid of the technical program can effective color protection,
Prevent discoloration；Keep sour environment antibacterial with citric acid in tank, it is to avoid to use additive；Bactericidal effect is good.
Specific embodiment
Embodiment 1
A kind of processing technology of apple boiled, comprises the following steps,
1. wash：Choose without the fresh apple without mildew of rotting, rinse well；
2. cutting is removed the peel：By the apple after cleaning to cuing open after cut into chunks shape；
3. color protection：By in the quick and complete immersion colour protecting liquid of apple flakes, colour protecting liquid includes：The salt of 3%-5% mass ratioes, 5% mass
The water of the citric acid of ratio, the ascorbic acid of 2% mass ratio and surplus；Soak time is 3-5 hours；
4. precook：Apple after color protection is added in boiling water, it is maintained above 10 minutes in 96 DEG C of water temperature；
5. cool down：Normal temperature pure water is added, apple is quickly cooled to into less than 40 DEG C；
6. tinning：Apple is fitted in tank, the salt solution that concentration is 0.5%, then the lemon with concentration as 0.1%-0.25% are loaded in tank
PH in tank is adjusted to 3 by lemon acid；
7. sealed cans are vented：5-8 minutes are vented with 90 DEG C of heating power, are sealed tank body with tin seamer；
8. sterilized cooling：According to -10 minutes -20 minutes 5 minutes, 100 DEG C of bactericidal formula carried out sterilization, is finally cooled to 38
℃；
9. check, case, put in storage.
Embodiment 2
A kind of processing technology of apple boiled, comprises the following steps,
1. wash：Choose without the fresh apple without mildew of rotting, rinse well；
2. cutting is removed the peel：By the apple after cleaning to cuing open after cut into chunks shape；
3. color protection：By in the quick and complete immersion colour protecting liquid of apple flakes, colour protecting liquid includes：The salt of 5% mass ratio, 10% mass
The water of the citric acid of ratio, the ascorbic acid of 5% mass ratio and surplus；Soak time is 5 hours；
4. precook：Apple after color protection is added in boiling water, it is maintained above 15 minutes in 96 DEG C of water temperature；
5. cool down：Normal temperature pure water is added, apple is quickly cooled to into less than 40 DEG C；
6. tinning：Apple is fitted in tank, the salt solution that concentration is 0.5%, then the lemon with concentration as 0.1%-0.25% are loaded in tank
PH in tank is adjusted to 3 by lemon acid；
7. sealed cans are vented：It is vented 8 minutes with 95 DEG C of heating power, is sealed tank body with tin seamer；
8. sterilized cooling：According to -10 minutes -20 minutes 5 minutes, 100 DEG C of bactericidal formula carried out sterilization, is finally cooled to 38
℃；
9. check, case, put in storage.
Claims (1)
1. a kind of processing technology of apple boiled, it is characterised in that comprise the following steps,
Washing：Choose without the fresh apple without mildew of rotting, rinse well；
Peeling cutting：By the apple after cleaning to cuing open after cut into chunks shape；
Color protection：By in the quick and complete immersion colour protecting liquid of apple flakes, colour protecting liquid includes：The salt of 3%-5% mass ratioes, 5-10% matter
The water of the citric acid, the ascorbic acid of 2%-5% mass ratioes and surplus of amount ratio；Soak time is 3-5 hours；
Precook：Apple after color protection is added in boiling water, in 96 DEG C of 10-15 minutes maintained above of water temperature；
Cooling：Normal temperature pure water is added, apple is quickly cooled to into less than 40 DEG C；
Tinning：Apple is fitted in tank, the salt solution that concentration is 0.5%, then the lemon with concentration as 0.1%-0.25% are loaded in tank
PH in tank is adjusted to 3 by acid；
Exhaust sealed cans：5-8 minutes are vented with 90-95 DEG C of heating power, are sealed tank body with tin seamer；
Sterilization cooling：According to -10 minutes -20 minutes 5 minutes, 100 DEG C of bactericidal formula carried out sterilization, is finally cooled to 38 DEG C；
Inspection, vanning, warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611071799.9A CN106616598A (en) | 2016-11-29 | 2016-11-29 | Processing technology of canned apples added with clean water |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611071799.9A CN106616598A (en) | 2016-11-29 | 2016-11-29 | Processing technology of canned apples added with clean water |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616598A true CN106616598A (en) | 2017-05-10 |
Family
ID=58814364
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611071799.9A Pending CN106616598A (en) | 2016-11-29 | 2016-11-29 | Processing technology of canned apples added with clean water |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616598A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107625084A (en) * | 2017-09-30 | 2018-01-26 | 佘延英 | A kind of preparation method of green papaya can |
| US20190380366A1 (en) * | 2018-06-18 | 2019-12-19 | Amy Jean Sarmast | Composition For Peeling Hard Boiled Eggs |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053962A (en) * | 2013-01-29 | 2013-04-24 | 天津市百园食品有限公司 | Production method of apple can |
| CN103548992A (en) * | 2013-10-22 | 2014-02-05 | 浙江小二黑食品有限公司 | Preparation method for yam can |
-
2016
- 2016-11-29 CN CN201611071799.9A patent/CN106616598A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103053962A (en) * | 2013-01-29 | 2013-04-24 | 天津市百园食品有限公司 | Production method of apple can |
| CN103548992A (en) * | 2013-10-22 | 2014-02-05 | 浙江小二黑食品有限公司 | Preparation method for yam can |
Non-Patent Citations (1)
| Title |
|---|
| 樊黎生等: "山药清水罐头的加工工艺", 《食品工业科技》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107625084A (en) * | 2017-09-30 | 2018-01-26 | 佘延英 | A kind of preparation method of green papaya can |
| US20190380366A1 (en) * | 2018-06-18 | 2019-12-19 | Amy Jean Sarmast | Composition For Peeling Hard Boiled Eggs |
| US10834948B2 (en) * | 2018-06-18 | 2020-11-17 | Amy Jean Sarmast | Composition and method for peeling hard boiled eggs |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170510 |
|
| WD01 | Invention patent application deemed withdrawn after publication |