CN106666513A - Processing technology of canned clean water tangerines - Google Patents
Processing technology of canned clean water tangerines Download PDFInfo
- Publication number
- CN106666513A CN106666513A CN201611064619.4A CN201611064619A CN106666513A CN 106666513 A CN106666513 A CN 106666513A CN 201611064619 A CN201611064619 A CN 201611064619A CN 106666513 A CN106666513 A CN 106666513A
- Authority
- CN
- China
- Prior art keywords
- tangerines
- minutes
- fructus citri
- citri tangerinae
- water
- 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.)
- Withdrawn
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 23
- 238000005516 engineering process Methods 0.000 title abstract description 4
- 241000675108 Citrus tangerina Species 0.000 title abstract 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract 2
- 239000000834 fixative Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 230000000844 anti-bacterial effect Effects 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- 239000011668 ascorbic acid Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 238000007689 inspection Methods 0.000 claims 1
- 238000010411 cooking Methods 0.000 abstract description 3
- 235000015165 citric acid Nutrition 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- 238000007789 sealing Methods 0.000 abstract 2
- 150000000996 L-ascorbic acids Chemical class 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 235000005979 Citrus limon Nutrition 0.000 description 6
- 244000131522 Citrus pyriformis Species 0.000 description 6
- 235000013324 preserved food Nutrition 0.000 description 5
- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 229940075554 sorbate Drugs 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000703788 Cirrhinus molitorella Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 240000000377 Tussilago farfara Species 0.000 description 1
- 235000004869 Tussilago farfara Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 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
- 230000000694 effects Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 231100000956 nontoxicity Toxicity 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
- 210000000952 spleen Anatomy 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
- 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
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention relates to a processing technology of canned clean water tangerines. The processing technology comprises the following steps: (1) washing: non-rotten and non-mildew fresh tangerines are selected and the selected tangerines are washed to be clean; (2) peeling and dividing: the washed tangerines are peeled and petals of the tangerines are divided; (3) color protecting: the tangerine petals are quickly immersed in a color protecting solution, the color protecting solution comprises: 3%-5% in mass of edible salt, 5%-10% in mass of citric acids, 2%-5% in mass of ascorbic acids and the balanced being water, and soaking time is 3-5 hours; (4) pre-cooking: the color protected tangerine petals are added into boiling water and water temperature is kept at 96 DEG C or more for 10-15 minutes; (5) cooling: pure water at room temperature is added and the tangerines are rapidly cooled to 40 DEG C or less; (6) canning: the tangerines are loaded into a can, salt water at a concentration of 0.5% is added into the can, and then the citric acids at a concentration of 0.1%-0.25% are used to adjust a pH in the can to be 3; (7) exhausting and can sealing: heat exhaust at 90-95 DEG C is conducted for 5-8 minutes and the can body is sealed using a can sealing machine; (8) sterilizing and cooling: a sterilization formula of 5 minutes-20 minutes-10 minutes at 100 DEG C is used to conduct the sterilization and the sterilized tangerines are finally cooled to 38 DEG C; and (9) inspecting, packing and storing.
Description
Technical field
The present invention relates to the processing technique of Fructus Citri tangerinae boiled.
Background technology
One critically important benefit of canned food is to provide those less common vegetables and fruits or fish, meat, such as Horse hoof,
Germinatus Phragmitiss, tuna, Cirrhina molitorella etc..These foods are the first-class raw materials of cooking dishes, have canned food, and we can cook whenever and wherever possible
Prepare food these adept good dishes.It is noted nevertheless that canned food 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 spore of antibacterial and antibacterial, would not have bacterial reproduction.But, all eliminate
Probability less, can accomplish be it is substantially sterile, so extend the food holding time as far as possible.There is preservative in canned food, than
More common food antisepticses have two kinds of sorbate and a nitrite, the wherein substantially no toxicity of sorbate, but nitrous
Hydrochlorate is carcinogen, and problem is than larger.
The content of the invention
It is an object of the invention to provide the processing technique of a kind of preferable retaining food product color and luster of energy and non-additive canned food.
The technical scheme that the present invention takes is：
A kind of processing technique of Fructus Citri tangerinae boiled, comprises the following steps,
1. wash：Choose without the fresh Fructus Citri tangerinae without mildew that rots, rinse well；
2. cutting is removed the peel：By the Fructus Citri tangerinae peeling stripping lobe after cleaning；；
3. color fixative：By in Fructus Citri tangerinae lobe quick and complete immersion colour-keeping liquid, colour-keeping liquid includes：The Sal 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：Fructus Citri tangerinae after color fixative is added in boiling water, in 96 DEG C of 10-15 minutes maintained above of water temperature；
5. cool down：Room temperature pure water is added, Fructus Citri tangerinae is quickly cooled to into less than 40 DEG C；
6. tinning：Fructus Citri tangerinae is loaded in tank, loads the saline that concentration is 0.5%, then the lemon with concentration as 0.1%-0.25% in tank
PH in tank is adjusted to 3 by lemon acid；
7. aerofluxuss sealed cans：With 90-95 DEG C of heating power aerofluxuss 5-8 minute, tank body is sealed with tin seamer；
8. sterilization cooling：According to -10 minutes -20 minutes 5 minutes, 100 DEG C of bactericidal formula was sterilized, and 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-keeping liquid of the technical program can effective color fixative,
Prevent discoloration；Keep sour environment antibacterial with citric acid in tank, it is to avoid to use additive；Bactericidal effect is good.
The application of Fructus Citri tangerinae：Fructus Citri tangerinae have functions that spleen invigorating, tonifying the lung, reinforce the kidney, benefit essence, also with strengthen immunologic function, by blood
The effect of sugar.
Specific embodiment
Embodiment 1
A kind of processing technique of Fructus Citri tangerinae boiled, comprises the following steps,
1. wash：Choose without the fresh Fructus Citri tangerinae without mildew that rots, rinse well；
2. cutting is removed the peel：By the Fructus Citri tangerinae peeling stripping lobe after cleaning；
3. color fixative：By in Fructus Citri tangerinae lobe quick and complete immersion colour-keeping liquid, colour-keeping liquid includes：The Sal 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：Fructus Citri tangerinae after color fixative is added in boiling water, it is maintained above 10 minutes in 96 DEG C of water temperature；
5. cool down：Room temperature pure water is added, Fructus Citri tangerinae is quickly cooled to into less than 40 DEG C；
6. tinning：Fructus Citri tangerinae is loaded in tank, loads the saline that concentration is 0.5%, then the lemon with concentration as 0.1%-0.25% in tank
PH in tank is adjusted to 3 by lemon acid；
7. aerofluxuss sealed cans：With 90 DEG C of heating power aerofluxuss 5-8 minutes, tank body is sealed with tin seamer；
8. sterilization cooling：According to -10 minutes -20 minutes 5 minutes, 100 DEG C of bactericidal formula was sterilized, and is finally cooled to 38
℃；
9. check, case, put in storage.
Embodiment 2
A kind of processing technique of Fructus Citri tangerinae boiled, comprises the following steps,
1. wash：Choose without the fresh Fructus Citri tangerinae without mildew that rots, rinse well；
2. cutting is removed the peel：By the Fructus Citri tangerinae peeling stripping lobe after cleaning；
3. color fixative：By in Fructus Citri tangerinae lobe quick and complete immersion colour-keeping liquid, colour-keeping liquid includes：The Sal 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：Fructus Citri tangerinae after color fixative is added in boiling water, it is maintained above 15 minutes in 96 DEG C of water temperature；
5. cool down：Room temperature pure water is added, Fructus Citri tangerinae is quickly cooled to into less than 40 DEG C；
6. tinning：Fructus Citri tangerinae is loaded in tank, loads the saline that concentration is 0.5%, then the lemon with concentration as 0.1%-0.25% in tank
PH in tank is adjusted to 3 by lemon acid；
7. aerofluxuss sealed cans：With 95 DEG C of heating power aerofluxuss 8 minutes, tank body is sealed with tin seamer；
8. sterilization cooling：According to -10 minutes -20 minutes 5 minutes, 100 DEG C of bactericidal formula was sterilized, and is finally cooled to 38
℃；
9. check, case, put in storage.
Claims (1)
1. a kind of processing technique of Fructus Citri tangerinae boiled, it is characterised in that comprise the following steps,
Washing：Choose without the fresh Fructus Citri tangerinae without mildew that rots, rinse well；
Peeling cutting：By the Fructus Citri tangerinae peeling stripping lobe after cleaning；
Color fixative：By in Fructus Citri tangerinae lobe quick and complete immersion colour-keeping liquid, colour-keeping liquid includes：The Sal 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：Fructus Citri tangerinae after color fixative is added in boiling water, in 96 DEG C of 10-15 minutes maintained above of water temperature；
Cooling：Room temperature pure water is added, Fructus Citri tangerinae is quickly cooled to into less than 40 DEG C；
Tinning：Fructus Citri tangerinae is loaded in tank, loads the saline that concentration is 0.5%, then the Fructus Citri Limoniae with concentration as 0.1%-0.25% in tank
PH in tank is adjusted to 3 by acid；
Aerofluxuss sealed cans：With 90-95 DEG C of heating power aerofluxuss 5-8 minute, tank body is sealed with tin seamer；
Sterilization cooling：According to -10 minutes -20 minutes 5 minutes, 100 DEG C of bactericidal formula was sterilized, and was finally cooled to 38 DEG C；
Inspection, vanning, warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611064619.4A CN106666513A (en) | 2016-11-28 | 2016-11-28 | Processing technology of canned clean water tangerines |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611064619.4A CN106666513A (en) | 2016-11-28 | 2016-11-28 | Processing technology of canned clean water tangerines |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106666513A true CN106666513A (en) | 2017-05-17 |
Family
ID=58865963
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611064619.4A Withdrawn CN106666513A (en) | 2016-11-28 | 2016-11-28 | Processing technology of canned clean water tangerines |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106666513A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113647585A (en) * | 2021-06-29 | 2021-11-16 | 熙可食品(安徽)有限公司 | Canned orange and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731324A (en) * | 2009-12-29 | 2010-06-16 | 河北科技师范学院 | Preparation method of special flavor pear 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
- 2016-11-28 CN CN201611064619.4A patent/CN106666513A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731324A (en) * | 2009-12-29 | 2010-06-16 | 河北科技师范学院 | Preparation method of special flavor pear 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 (2)
| Title |
|---|
| 叶兴乾等: "《果品蔬菜加工工艺学》", 31 July 2002, 中国农业出版社 * |
| 樊黎生等: "山药清水罐头的加工工艺", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113647585A (en) * | 2021-06-29 | 2021-11-16 | 熙可食品(安徽)有限公司 | Canned orange and preparation method thereof |
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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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170517 |
|
| WW01 | Invention patent application withdrawn after publication |