CN107440020A - A kind of Yellow-peach can preparation method without additive - Google Patents
A kind of Yellow-peach can preparation method without additive Download PDFInfo
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- CN107440020A CN107440020A CN201710813322.1A CN201710813322A CN107440020A CN 107440020 A CN107440020 A CN 107440020A CN 201710813322 A CN201710813322 A CN 201710813322A CN 107440020 A CN107440020 A CN 107440020A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N4/00—Machines for stoning fruit or removing seed-containing sections from fruit, characterised by their stoning or removing device
- A23N4/02—Machines for stoning fruit or removing seed-containing sections from fruit, characterised by their stoning or removing device for stoning fruit
- A23N4/04—Machines for stoning fruit or removing seed-containing sections from fruit, characterised by their stoning or removing device for stoning fruit for peaches, plums, apricots or the like
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
A kind of Yellow-peach can preparation method without additive of the present invention is disclosed in a kind of manufacturing process, does not add additive, and can keep the method for making canned of yellow peach mouthfeel.It is characterized in that in manufacturing process, in manufacturing process, yellow peach is kept to be in low temperature environment using frozen water, ensure freshness, promoting the circulation of qi steaming is entered in then tinning, and sterilizing is carried out by high temperature, gas heating in tank is discharged along the gap between cover and can, then Quick fastening bottle cap, bottle cap is compressed in the presence of inside and outside differential pressure, forms vacuum sealing.Above-mentioned preparation method raw material preparatory stage, tinning and sterilization encapsulated phase do not use additive, prepare Yellow-peach can without using additive using the present invention, it becomes possible to keep the crisp sense of entrance of yellow peach, pure natural pollution-free, method is simple, easy to spread.
Description
Technical field
A kind of Yellow-peach can preparation method without additive of the present invention, it is related to a kind of natural additive-free Yellow-peach can
Preparation method, belong to food processing field.In more particularly to a kind of manufacturing process, additive is not added, and yellow peach mouth can be kept
The method for making canned of sense.
Background technology
At present, the nutritive value of yellow peach is very high, the cellulose wanted containing abundant vitamin C and substantial amounts of needed by human body,
Carrotene, lycoxanthin, red pigment and various trace elements, therefore very popular, summer, in order that obtaining the mouth of yellow peach
Yellow peach more preferably, can be all fabricated to can and be eaten, existing can is in manufacturing process, and the block size of yellow peach is or not sense
One, after tank memory storage, mouthfeel differs everywhere, and sour-sweet degree differs greatly, and meat difference in hardness is larger, influences mouthfeel, and in order to
Ensure yellow peach in color and luster and mouthfeel, antioxidant can be added, color stabilizer is protected to yellow peach, such as：Natrium nitrosum, but it is excessive
Natrium nitrosum can be carcinogenic, influence health, meanwhile, the use of additive can break the natural sex and health of words Yellow-peach can
Property, existing Yellow-peach can is made in After Enucleation, after core is taken out so that outside yellow peach internal layer pulp is directly exposed to, easily
It is oxidized, internal freshness declines, and influences subsequently to be prepared into the mouthfeel of can.
Even and if be known as pure natural Yellow-peach can in the market, also added citric acid, citric acid has He Ying to human body
Why citric acid is rung by as food additives, simply because it has special tart flavour.The harm of citric acid, which is excessively used, is
The mouthfeel of food is influenceed, rather than obvious harm is brought to human body.Certainly, gastric ulcer, hyperhydrochloria, carious tooth and diabetic
It is unsuitable often edible citric acid.
Publication number CN102246932A discloses a kind of Yellow-peach can, yellow peach 300-350 parts, white granulated sugar 15-25 parts, lemon
Lemon acid 100-200 parts, its preparation method are：1) ripe yellow peach is chosen, the hydroxide that concentration is 4-8% is immersed after cleaning up
In sodium solution, taken out after soaking 0.5-1 minutes at 90-95 DEG C, remove epidermis, be then immersed in 0.3% hydrochloric acid solution and carry out
Neutralize；2) quickly cooling after 4-10 minutes is boiled in 90-100 DEG C of water after cutting out fruit stone；3) add raw materials into tank, be put into exhaust together
10-15 minutes are vented in case, between temperature maintains 80-90 DEG C in tank, are then sealed；4) can is put into boiling water and boils 25-
30 minutes, room temperature is subsequently cooled to, yellow peach needs to soak in 90-95 DEG C of sodium hydroxide solution in this method, and buck can ooze
Saturating pericarp, destroy the consolidation sense of top layer pulp so that surface meat is soft, influences final mouthfeel, is unable to reach chewing mouthfeel
Unanimously.
Publication number CN103504233A discloses a kind of production technology of Yellow-peach can, and processing step is as follows：Yellow peach is put
Enter in tank and rinsed with water, remove surface silt and dirt, with commissure rip cutting of half machine of cutting along yellow peach into two, core is dug
Go out, then make and match somebody with somebody soup：Boiling is boiled and adds candy 5 minutes of white sand, add 1% citric acid and 0.2% antioxidant it is right
Stirring and dissolving afterwards, then stripping and slicing tinning, the vacuum degree control of tank is in 0.1-0.4Mpa, final pasteurising processing.The sterilization uses
Sterilization in open kettle, sterilizing time 10-15min, 90-100 DEG C of sterilization temperature, antioxidant is with the addition of in the invention and is used for depositing for can
Store up anti-oxidant, it destroys the natural sex of yellow peach, exist on health it is certain influence, and carrying out high-temperature sterilization after encapsulating,
Encapsulation and sterilization are divided into two steps, can cause in tank air pressure increase, cover plays syrup effect of flood its sealing effectiveness in drum tank,
So that its storage time shortens, it is slit longitudinally into two halves along yellow peach joint close, and yellow peach meat valve volume is larger, tasty in manufacturing process
It is difficult, it may appear that sour-sweet uneven situation, to influence mouthfeel.
Publication number CN106690164A discloses a kind of preparation method of Yellow-peach can, and its preparation method is：Pick out big
Small uniform, bright and full fresh yellow peach, are put into aqueous sodium carbonate and soak, be immersed in the water, and add mixed enzyme enzyme
Solution；Successively immersed after enzymolysis in warm water and frozen water, yellow peach be put into mixed fruit ferment after peeling stoning, taken out after processing,
It is put into filling liquid, tinning, in the processing procedure of yellow peach, the dietary fiber in yellow peach is destroyed in the invention so that
Meat is soft, no chewy texture, destroys nutritive value, is not suitable for children or the poor people of digestive system eats.
The content of the invention
In order to improve the above situation, a kind of Yellow-peach can preparation method without additive of the present invention provides a kind of making
During, additive is not added, and the method for making canned of yellow peach mouthfeel can be kept.Without using additive, it becomes possible to keep yellow
The crisp sense of entrance of peach, pure natural pollution-free, method is simple, easy to spread.
A kind of Yellow-peach can preparation method without additive of the present invention is realized in：It is of the invention a kind of without addition
The Yellow-peach can preparation method of agent, it is characterised in that comprise the following steps：
1) raw material prepares；
A. by fresh yellow peach, sprayed using frozen water, the mud stain on surface is cleaned up, frozen water spray time 5-10min；
B. the yellow peach after immersion is cleaned with clear water, knife prunes skin；
C. the yellow peach for having cut skin is put into frozen water, fruit stone separation, stripping and slicing stoning is then carried out in frozen water；
D. the yellow peach pulp of stripping and slicing is put into container, it is on the rocks not have all yellow peach pulps just, salt is added, salt addition is every
1Kg water adds 3-5g, soaks 3-5min, existing that yellow peach color is maintained by adding color stabilizer, influences the battalion of yellow peach
Support component；
E. yellow peach pulp drip water purification point is taken out, it is standby to be put into frozen water storage；
All operations are carried out in frozen water in step a, keep yellow peach to be in low temperature environment, it is ensured that freshness, are kept in yellow peach
The integrality of portion's fiber, ready pulp is finally subjected to deepfreeze, is to ensure the freshness of yellow peach, finally ensure
Yellow peach mouthfeel it is clear and melodious；
Fruit stone separation is first carried out in step c, stripping and slicing stoning is being carried out, the fiber between pulp and walnut can cut off,
Ensure the integrality of yellow peach simultaneously, avoid pulp exposed, cause water loss to influence yellow peach mouthfeel so that mouthfeel is not everywhere for mouthfeel
Unanimously；
2) tinning
A. ready yellow peach pulp is put into can；
B. white granulated sugar is loaded in tank with spoon；
C. sugared ice cube will be contained and be put into the superiors in can；
D. cover, screw on, complete tinning；
It is described containing sugared ice cube by syrup natural cooling after, syrup is poured into circular ice mould, refrigerator freezing is put into and is made, the circle
The diameter of shape ice mould is slightly less than the diameter of the can bottleneck；The thickness of the circular cake ice mould is 0.5-1cm,
The syrup boils to be matched using sucrose, water, honey, lily and jujube, and small fire, which boils, to be formed；The syrup is according to quality
Match and boil temperature for sucrose 14-20%, water 45-55%, honey 10-15%, lily 3-4%, jujube 20-28%, the syrup and be
105 DEG C -115 DEG C, time 15-20min is boiled, filters out lily and jujube after boiling, obtains syrup；
3) sterilization encapsulation
A. the can that tinning is completed is put into steamer and enters promoting the circulation of qi steaming, minute time 10-15；
B. the jar cap do not heaved is observed, and secondary sealing is carried out to it；
C. gas steaming 1-2 minutes can take the dish out of the pot again, complete can process.
Effect containing sugared ice cube in above-mentioned steps is to before step 3, persistently carry out cold storing and fresh-keeping to yellow peach, simultaneously
During gas in step 3 steams, also melt from top to bottom, preferably by yellow peach pulp when gas steams so that in yellow peach
The dietary fiber contained is heated evenly everywhere in syrup bath, complete to keep, and increases chewing mouthfeel and the integrality of dietary fiber；
In above-mentioned preparation method, the purpose for entering promoting the circulation of qi steaming carries out sterilizing by high temperature, and the gas in tank is heated along tank
Gap discharge between lid and can, then Quick fastening bottle cap, compresses bottle cap in the presence of inside and outside differential pressure, is formed true
Sky sealing, prevent can be oxidized during storing, sterilization and sealing exhaust are carried out simultaneously.
The present invention relates to a kind of yellow peach core parting tool, by upper rack posts, threading hole, arc separating knife, lower fulcrum bar and traction
Rope composition, upper rack posts and lower fulcrum bar are respectively placed in the both ends of arc separating knife.The upper rack posts and lower fulcrum bar are coaxial, arc separation
Threading hole is provided with the middle part of knife, pull rope one end is placed on threading hole.
A kind of yellow peach core parting tool of the present invention is in use, it is characterized in that including step：
Half-turn will be cut along yellow peach joint close with cutter, then in joint close medium position, whole circle otch is cut out along vertical joint close direction,
Then upper rack posts and lower fulcrum bar are stuck in the otch at joint close both ends so that then arc separating knife will in cutting blade bottom
The cutting blade of pull rope and whole circle is corresponding, and yellow peach is fixed, and pulls arc separating knife pitch of the laps so that arc separating knife is by core and pulp
Separated, arc is separated to taking-up after complete turn, reach the purpose of pulp and core separation.
Beneficial effect.
First, it is additive-free, it is harmless.
2nd, the original meat taste of yellow peach is kept.
3rd, Yellow-peach can mouthfeel uniformity everywhere can be improved.
Brief description of the drawings
Accompanying drawing 1 is a kind of three-dimensional structure diagram of yellow peach core parting tool of the present invention.
In accompanying drawing：
Wherein part is：Upper rack posts（1）, threading hole（2）, arc separating knife（3）, lower fulcrum bar（4）, pull rope（5）.
Embodiment：
Specific embodiment 1
For the yellow peach kind of precocity, such as NJC83, emblem Huang kind, core is small, and pulp is full, fruit peeling hardness 7.1kg/
cm3, meat is harder, and relatively low parts by weight may be selected when preparing can, and processing method is as follows：
1) raw material prepares
A. by fresh yellow peach, sprayed using frozen water, the mud stain on surface is cleaned up, frozen water spray time 8min；
B. the yellow peach after immersion is cleaned with clear water, knife prunes skin；
C. the yellow peach for having cut skin is put into frozen water, fruit stone separation, stripping and slicing stoning is then carried out in frozen water；
D. the yellow peach pulp of stripping and slicing is put into container, it is on the rocks not have all yellow peach pulps just, salt is added, salt addition is every
1Kg water adds 4g, soaks 4min, existing that yellow peach color is maintained by adding color stabilizer, influences the nutrition group of yellow peach
Point；
E. yellow peach pulp drip water purification point is taken out, it is standby to be put into frozen water storage；
All operations are carried out in frozen water in step a, keep yellow peach to be in low temperature environment, it is ensured that freshness, are kept in yellow peach
The integrality of portion's fiber, ready pulp is finally subjected to deepfreeze, is to ensure the freshness of yellow peach, finally ensure
Yellow peach mouthfeel it is clear and melodious；
Fruit stone separation is first carried out in step c, stripping and slicing stoning is being carried out, the fiber between pulp and walnut can cut off,
Ensure the integrality of yellow peach simultaneously, avoid pulp exposed, cause water loss to influence yellow peach mouthfeel so that mouthfeel is not everywhere for mouthfeel
Unanimously；
2) tinning
A. ready yellow peach pulp is put into can, 300-450g pulp, can volume 500ml is placed per tank；
B. white granulated sugar is loaded in tank, 3 spoonfuls of white granulated sugars in each tank, every spoonful of 20g；
C. sugared ice cube will be contained and be put into the superiors in can；
D. cover, screw on, complete tinning；
Quality proportioning is sucrose 14-20%, water 45-55%, honey 10-15%, lily 3-4%, jujube 25-28%,
The syrup is boiled per kilogram and boiled using sucrose 140g, water 450g, honey 100g, lily 30g and jujube 280g, small fire
Form；The syrup boils temperature as 110 DEG C, boils time 18min, filters out lily and jujube after boiling, obtains syrup；
The syrup boils temperature as 115 DEG C, boils time 20min, filters out lily and jujube after boiling, obtains syrup, institute
State after containing sugared ice cube by syrup natural cooling, syrup is poured into circular ice mould, refrigerator freezing is put into and is made, the circular ice mould
Diameter be slightly less than the diameter of the can bottleneck；The thickness of the circular cake ice mould is 0.5cm,
3) sterilization encapsulation
A. the can that tinning is completed is put into steamer and enters promoting the circulation of qi steaming, 15 minutes time；
B. the jar cap do not heaved is observed, and secondary sealing is carried out to it；
C. gas steams 1 minute and can taken the dish out of the pot again, completes can process.
Effect containing sugared ice cube in step 3 is in order to before step 3, persistently carries out cold storing and fresh-keeping to yellow peach, while
During gas in step 3 steams, also melt from top to bottom, preferably by yellow peach pulp when gas steams so that yellow peach includes
Dietary fiber be heated evenly everywhere in syrup bath, it is complete to keep, increase chewing mouthfeel and the integrality of dietary fiber；
In above-mentioned preparation method, the purpose for entering promoting the circulation of qi steaming carries out sterilizing by high temperature, and the gas in tank is heated along tank
Gap discharge between lid and can, then Quick fastening bottle cap, compresses bottle cap in the presence of inside and outside differential pressure, is formed true
Sky sealing, prevent can be oxidized during storing, sterilization and sealing exhaust are carried out simultaneously.
The present invention relates to a kind of yellow peach core parting tool, by upper rack posts（1）, threading hole（2）, arc separating knife（3）, lower branch
Bar（4）And pull rope（5）Composition, upper rack posts（1）And lower fulcrum bar（4）It is respectively placed in arc separating knife（3）Both ends.The upper branch
Bar（1）And lower fulcrum bar（4）Coaxially, arc separating knife（3）Middle part is provided with threading hole（2）, pull rope（5）One end is placed in threading hole
（2）On.
A kind of yellow peach core parting tool of the present invention, will be along yellow peach with cutter in use, it is characterized in that comprise the following steps
Joint close cuts half-turn, then in joint close medium position, whole circle otch is cut out along vertical joint close direction, then by upper rack posts（1）With
Lower fulcrum bar（4）It is stuck in the otch at joint close both ends so that arc separating knife（3）In cutting blade bottom, then by pull rope（5）
It is corresponding with the cutting blade of whole circle, yellow peach is fixed, pulls arc separating knife（3）Pitch of the laps so that arc separating knife（3）By core and pulp
Separated, arc is separated to taking-up after complete turn, reach the purpose of pulp and core separation.
Specific embodiment 2
Late-maturing yellow peach kind, such as golden child No. 9,160 grams of single fruit weight is had the property that, fruit circle, fruit top flat round, fine hair is more, skin
Thickness, meat is carefully tough, and fruit juice is few, local flavor sour-sweet, and it is as follows that it makes Yellow-peach can step：
1) raw material prepares；
A. by fresh yellow peach, sprayed using frozen water, the mud stain on surface is cleaned up, frozen water spray time 5min；
B. the yellow peach after immersion is cleaned with clear water, knife prunes skin；
C. the yellow peach for having cut skin is put into frozen water, fruit stone separation, stripping and slicing stoning is then carried out in frozen water；
D. the yellow peach pulp of stripping and slicing is put into container, it is on the rocks not have all yellow peach pulps just, salt is added, salt addition is every
1Kg water adds 3g, soaks 3min, existing that yellow peach color is maintained by adding color stabilizer, influences the nutrition group of yellow peach
Point；
E. yellow peach pulp drip water purification point is taken out, it is standby to be put into frozen water storage；
2) tinning
A. ready yellow peach pulp is put into can, 350g pulp, can volume 500ml is placed per tank；
B. white granulated sugar is loaded in tank, 2.5 spoonfuls of white granulated sugars in each tank, every spoonful of 18g；
C. sugared ice cube will be contained and be put into the superiors in can；
D. cover, screw on, complete tinning；
It is described containing sugared ice cube by syrup natural cooling after, syrup is poured into circular ice mould, refrigerator freezing is put into and is made, the circle
The diameter of shape ice mould is slightly less than the diameter of the can bottleneck；The thickness of the circular cake ice mould is 1cm,
The syrup is boiled per kilogram and boiled using sucrose 160g, water 500g, honey 100g, lily 40g and jujube 200g, small fire
Form；The syrup boils temperature as 110 DEG C, boils time 17min, filters out lily and jujube after boiling, obtains syrup；
3) sterilization encapsulation
A. the can that tinning is completed is put into steamer and enters promoting the circulation of qi steaming, 12 minutes time；
B. the jar cap do not heaved is observed, and secondary sealing is carried out to it；
C. gas steams 1.5 minutes and can taken the dish out of the pot again, completes can process.
Claims (6)
1. a kind of Yellow-peach can preparation method without additive, it is characterised in that comprise the following steps：
1) raw material prepares；
A. by fresh yellow peach, sprayed using frozen water, the mud stain on surface is cleaned up, frozen water spray time 5-10min；
B. the yellow peach after immersion is cleaned with clear water, knife prunes skin；
C. the yellow peach for having cut skin is put into frozen water, fruit stone separation, stripping and slicing stoning is then carried out in frozen water；
D. the yellow peach pulp of stripping and slicing is put into container, it is on the rocks not have all yellow peach pulps just, salt is added, salt addition is every
1Kg water adds 3-5g, soaks 3-5min, existing that yellow peach color is maintained by adding color stabilizer, influences the battalion of yellow peach
Support component；
E. yellow peach pulp drip water purification point is taken out, it is standby to be put into frozen water storage；
2) tinning；
A. ready yellow peach pulp is put into can；
B. white granulated sugar is loaded in tank with spoon；
C. sugared ice cube will be contained and be put into the superiors in can；
D. cover, screw on, complete tinning；
3) sterilization encapsulation
A. the can that tinning is completed is put into steamer and enters promoting the circulation of qi steaming, minute time 10-15；
B. the jar cap do not heaved is observed, and secondary sealing is carried out to it；
C. gas steaming 1-2 minutes can take the dish out of the pot again, complete can process.
A kind of 2. Yellow-peach can preparation method without additive according to claim 1, it is characterised in that
It is described containing sugared ice cube by syrup natural cooling after, syrup is poured into circular ice mould, refrigerator freezing is put into and is made.
3. according to a kind of Yellow-peach can preparation method without additive of claim 2, it is characterised in that the circular ice mould
Diameter is slightly less than the diameter of the can bottleneck, and the thickness of the circular cake ice mould is 0.5-1cm.
4. according to a kind of Yellow-peach can preparation method without additive of claim 2, it is characterised in that the syrup, which boils, to be adopted
Being matched with sucrose, water, honey, lily and jujube, small fire, which boils, to be formed, and is sucrose 14-20%, water 45-55% according to quality proportioning,
Honey 10-15%, lily 3-4%, jujube 20-28%, the syrup boil temperature as 105 DEG C -115 DEG C, boil time 15-
20min, lily and jujube are filtered out after boiling, obtain syrup.
5. a kind of yellow peach core parting tool, it is characterised in that by upper rack posts, threading hole, arc separating knife, lower fulcrum bar and pull rope
Composition, upper rack posts and lower fulcrum bar are respectively placed in the both ends of arc separating knife, and the upper rack posts and lower fulcrum bar are coaxial, arc separating knife
Middle part is provided with threading hole, and pull rope one end is placed on threading hole.
6. a kind of yellow peach core parting tool is in use, it is characterized in that including step：Half-turn will be cut along yellow peach joint close with cutter,
Then in joint close medium position, whole circle otch is cut out along vertical joint close direction, upper rack posts and lower fulcrum bar are then stuck in conjunction
In the otch for stitching both ends so that arc separating knife is then corresponding by the cutting blade of pull rope and whole circle in cutting blade bottom, and yellow peach is consolidated
It is fixed, pull arc separating knife pitch of the laps so that arc separating knife is separated core and pulp, arc is separated to after complete turn
Take out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710813322.1A CN107440020A (en) | 2017-09-11 | 2017-09-11 | A kind of Yellow-peach can preparation method without additive |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710813322.1A CN107440020A (en) | 2017-09-11 | 2017-09-11 | A kind of Yellow-peach can preparation method without additive |
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| CN107440020A true CN107440020A (en) | 2017-12-08 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250455A (en) * | 2019-07-09 | 2019-09-20 | 安徽铭凯食品有限公司 | A kind of production technology of the pear can of anti-pear softening |
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| CN102422878A (en) * | 2011-11-22 | 2012-04-25 | 宿迁市罐头食品有限责任公司 | Production process of yellow peach can |
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