CN107495201A - The preparation method of canned asparagus spear - Google Patents
The preparation method of canned asparagus spear Download PDFInfo
- Publication number
- CN107495201A CN107495201A CN201710525896.9A CN201710525896A CN107495201A CN 107495201 A CN107495201 A CN 107495201A CN 201710525896 A CN201710525896 A CN 201710525896A CN 107495201 A CN107495201 A CN 107495201A
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- asparagus
- canned
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- preparation
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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
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a kind of preparation method of canned asparagus spear.Sorting：New fresh asparagus are selected in selection, asparagus length ensures in 10cm to 15cm or so, remove root, asparagus is without peeling, but need the scale of tender tips of bamboo shoot bottom all to remove, spottiness should be rejected when removing scale, deformation, hollow, bud are opened and dissipated or the unqualified asparagus of major injury, select qualified asparagus and be placed in 15ppm sterilization chlorine water and carry out high-pressure wash；Cleaning is precooked：Asparagus after being cleaned in sterilizing chlorine water is rinsed one minute with clear water, asparagus head is placed in special instrument upwards afterwards to be then placed within 90 ° or so of hot water and precook 3 minutes or so, take the dish out of the pot at once and carry out spray one minute with cold water, asparagus is poured in cold rinse bank rapidly afterwards, the good asparagus of effect of precooking can slowly sink.The asparagus that the present invention announces farthest remains the nutritional ingredient of asparagus, property cellulase, hemicellulase, pectase and amylase mixing without peeling.
Description
Technical field
The present invention announces a kind of method for improving prior art, specifically a kind of preparation method of canned asparagus spear.
Background technology
At present, asparagus is acknowledged as anticancer pollution-free food, and it is people to asparagus for a long time that asparagus is processed into canned asparagus spear
A kind of manufacturing process for preserving and eating, deficiency existing for the processing method of the canned asparagus spear of prior art is at high-temperature sterilization
Reason, sterilising temp is more more than 120 degree, and a large amount of active materials in asparagus after sterilizing at such temperatures are destroyed, because
This reduces that asparagus is natural flavour mountaineous and anti-cancer and cancer-preventing effect, and is typically all to need what is removed the peel for doing the asparagus of can, people
Work peeling is especially lost time, but also relatively elaborate, and machine barking easily causes to damage to asparagus again, and the tender skin of asparagus
And waste food materials are compared in edible direct removal.
Invention Announce content
For above-mentioned the deficiencies in the prior art, the present invention announces technical problems to be solved and is to provide a kind of canned asparagus spear
Preparation method.
In order to solve the above technical problems, the present invention, which announces, provides following technical scheme：
A kind of preparation method of canned asparagus spear, is comprised the following steps that：
(1) sorting：New fresh asparagus are selected in selection, and asparagus length ensures in 10cm to 15cm or so, remove root, asparagus without
Need to remove the peel, but need the scale of tender tips of bamboo shoot bottom all to remove, spottiness, deformation, hollow, bud should be rejected when removing scale
Open and dissipate or the unqualified asparagus of major injury, select qualified asparagus and be placed in 15ppm sterilization chlorine water and carry out high-pressure wash.
(2) cleaning is precooked：Asparagus after being cleaned in sterilizing chlorine water is rinsed one minute with clear water, afterwards by asparagus head
It is placed in special instrument to be then placed within 90 ° or so of hot water upwards and precook 3 minutes or so, takes the dish out of the pot use cold water at once
Carry out spray one minute, asparagus is poured in cold rinse bank rapidly afterwards, the good asparagus of effect of precooking can slowly sink.
(3) cool down：The good asparagus of effect of precooking is taken out, sterile ventilation is placed on and is cooled down, and asparagus is carried out
Segment, the length of segment is consistent, then with 3：3：1.5：1 ratio make neutral cellulase, hemicellulase, pectase and
Amylase is mixed, and the asparagus after segment is immersed in mixed liquor, per segment length in 4cm -5cm or so, soaks 3 day time, it
Asparagus is taken out afterwards wash and then steamed 10 minutes with clear water, take out go after moisture removal to dry in the air it is cool to 30 degree or so.
(4) tinning：Asparagus after processing is neatly placed in can tank, the asparagus content in each tank is in total capacity
It is standby after the completion of tinning between 65% -70%.
(5) juice is added：Soup is deployed into 20% salt solution using glacial acetic acid, acetic acid, citric acid, sucrose and mass fraction,
The PH of soup controls the position between 3.0-4.0, is adjusted when pH value is not up to standard using vitamin C to achievement level, pol
Control position, pol between 20-25 are measured using refractometer, and the soup mixed up is poured into the can tank for setting asparagus
In, soup stock account for can tank total measurement (volume) 30% -35% between position.
(6) exhaust sealing：The canned asparagus spear for completion of arranging in pairs or groups is carried out between being heated to 90 ° -100 °, is vented 10 minutes, row
Fast sealing after gas.
(7) sterilize：During asparagus makes can inevitably, bacterium can be infected with can, will be close
The being honored as a queen carries out high-temperature sterilization 25 minutes or so under conditions of being placed on 100 ° -105 °.
(8) cooling and finished product：Rapid cooling is exactly finished product after high-temperature sterilization, and finished product can be sold.
Further improvement project is announced as the present invention：Asparagus is without peeling.
Further improvement project is announced as the present invention：With 3：3：1.5：1 ratio makes neutral cellulase, half fibre
Plain enzyme, pectase and amylase mixing are tieed up, the asparagus after segment is immersed in mixed liquor.
Further improvement project is announced as the present invention：When pH value is not up to standard using vitamin C be adjusted to up to
Mark is horizontal.
Further improvement project is announced as the present invention：The canned asparagus spear that collocation is completed be heated to 90 °-
Between 100 °, it is vented 10 minutes, fast sealing after exhaust.
Compared with prior art, the beneficial effect announced of the present invention is：
The asparagus that the present invention announces farthest remains the nutritional ingredient of asparagus, property cellulase, half without peeling
Cellulase, pectase and amylase mixing, the asparagus after segment are immersed in the edible of asparagus crust are ensure that in mixed liquor
The mouthfeel of asparagus is ensure that while with property.
Brief description of the drawings
Fig. 1 is the structural representation of the preparation method of canned asparagus spear；
Embodiment
The technical scheme of this patent is described in more detail with reference to embodiment.
The embodiment of this patent is described below in detail, the example of the embodiment is shown in the drawings, wherein from beginning to end
Same or similar label represents same or similar element or the element with same or like function.Below with reference to attached
The embodiment of figure description is exemplary, is only used for explaining this patent, and it is not intended that limitation to this patent.
Embodiment 1
Referring to Fig. 1, present embodiments provide a kind of preparation method of canned asparagus spear, including sorting-cleaning precook-it is cold
The step such as but-tinning-plus juice-exhaust-capping-sterilizing-cooling-finished product；The canned asparagus spear, asparagus material content
65%, flavoring contains 1.5%, and remaining is soup stock.
A kind of preparation method of canned asparagus spear comprises the following steps：
(1) sorting：New fresh asparagus are selected in selection, and asparagus length ensures in 10cm to 15cm or so, remove root, asparagus without
Need to remove the peel, but need the scale of tender tips of bamboo shoot bottom all to remove, spottiness, deformation, hollow, bud should be rejected when removing scale
Open and dissipate or the unqualified asparagus of major injury, select qualified asparagus and be placed in 15ppm sterilization chlorine water and carry out high-pressure wash.
(2) cleaning is precooked：Asparagus after being cleaned in sterilizing chlorine water is rinsed one minute with clear water, afterwards by asparagus head
It is placed in special instrument to be then placed within 90 ° or so of hot water upwards and precook 3 minutes or so, takes the dish out of the pot use cold water at once
Carry out spray one minute, asparagus is poured in cold rinse bank rapidly afterwards, the good asparagus of effect of precooking can slowly sink.
(3) cool down：The good asparagus of effect of precooking is taken out, sterile ventilation is placed on and is cooled down, and asparagus is carried out
Segment, the length of segment is consistent, then with 3：3：1.5：1 ratio make neutral cellulase, hemicellulase, pectase and
Amylase is mixed, and the asparagus after segment is immersed in mixed liquor, per segment length in 4cm, is soaked 3 day time, is taken out reed afterwards
Bamboo shoot are washed with clear water and then steamed 10 minutes, and taking-up is gone after moisture removal to dry in the air cool to 30 degree or so.
(4) tinning：Asparagus after processing is neatly placed in can tank, the asparagus content in each tank is in total capacity
65%, it is standby after the completion of tinning.
(5) juice is added：Soup is deployed into 20% salt solution using glacial acetic acid, acetic acid, citric acid, sucrose and mass fraction,
The PH controls of soup are adjusted to achievement level, pol using vitamin C 3.0, when pH value is not up to standard and controlled between 20
Position, pol are measured using refractometer, and the soup mixed up is poured into and set in the can tank of asparagus, and it is total that soup stock accounts for can tank
The 30% of volume.
(6) exhaust sealing：The canned asparagus spear for completion of arranging in pairs or groups is carried out being heated to 90 °, is vented 10 minutes, it is quick after exhaust
Sealing.
(7) sterilize：During asparagus makes can inevitably, bacterium can be infected with can, will be close
The being honored as a queen carries out high-temperature sterilization 25 minutes or so under conditions of being placed on 100 °.
(8) cooling and finished product：Rapid cooling is exactly finished product after high-temperature sterilization, and finished product can be sold.
Embodiment 2
Referring to Fig. 1, present embodiments provide a kind of preparation method of canned asparagus spear, including sorting-cleaning precook-it is cold
The step such as but-tinning-plus juice-exhaust-capping-sterilizing-cooling-finished product；The canned asparagus spear, asparagus material content
68%, flavoring contains 1.5%, and remaining is soup stock.
A kind of preparation method of canned asparagus spear comprises the following steps：
(1) sorting：New fresh asparagus are selected in selection, and asparagus length ensures, in 10cm to 15cm, to remove root, and asparagus need not go
Skin, but need the scale of tender tips of bamboo shoot bottom all to remove, spottiness should be rejected when removing scale, deformation, hollow, bud open it is scattered
Or the unqualified asparagus of major injury, select qualified asparagus and be placed in 15ppm sterilization chlorine water and carry out high-pressure wash.
(2) cleaning is precooked：Asparagus after being cleaned in sterilizing chlorine water is rinsed one minute with clear water, afterwards by asparagus head
It is placed in special instrument to be then placed within 90 ° or so of hot water upwards and precook 3 minutes or so, takes the dish out of the pot use cold water at once
Carry out spray one minute, asparagus is poured in cold rinse bank rapidly afterwards, the good asparagus of effect of precooking can slowly sink.
(3) cool down：The good asparagus of effect of precooking is taken out, sterile ventilation is placed on and is cooled down, and asparagus is carried out
Segment, the length of segment is consistent, then with 3：3：1.5：1 ratio make neutral cellulase, hemicellulase, pectase and
Amylase is mixed, and the asparagus after segment is immersed in mixed liquor, per segment length in 4.5cm or so, soaks 3 day time, afterwards
Asparagus is taken out wash and then steamed 10 minutes with clear water, take out go after moisture removal to dry in the air it is cool to 30 degree or so.
(4) tinning：Asparagus after processing is neatly placed in can tank, the asparagus content in each tank is in total capacity
68%, it is standby after the completion of tinning.
(5) juice is added：Soup is deployed into 20% salt solution using glacial acetic acid, acetic acid, citric acid, sucrose and mass fraction,
The PH controls of soup are adjusted to achievement level when pH value is not up to standard using vitamin C 3.5, and pol control is 22, pol
It is measured using refractometer, the soup mixed up is poured into and set in the can tank of asparagus, soup stock accounts for can tank total measurement (volume)
32%.
(6) exhaust sealing：The canned asparagus spear for completion of arranging in pairs or groups is carried out being heated to 95 °, is vented 10 minutes, it is quick after exhaust
Sealing.
(7) sterilize：During asparagus makes can inevitably, bacterium can be infected with can, will be close
The being honored as a queen carries out high-temperature sterilization 25 minutes or so under conditions of being placed on 102 °.
(8) cooling and finished product：Rapid cooling is exactly finished product after high-temperature sterilization, and finished product can be sold.
Embodiment 3
Referring to Fig. 1, present embodiments provide a kind of preparation method of canned asparagus spear, including sorting-cleaning precook-it is cold
The step such as but-tinning-plus juice-exhaust-capping-sterilizing-cooling-finished product；The canned asparagus spear, asparagus material content
70%, flavoring contains 1.5%, and remaining is soup stock.
A kind of preparation method of canned asparagus spear comprises the following steps：
(1) sorting：New fresh asparagus are selected in selection, and asparagus length ensures in 10cm to 15cm or so, remove root, asparagus without
Need to remove the peel, but need the scale of tender tips of bamboo shoot bottom all to remove, spottiness, deformation, hollow, bud should be rejected when removing scale
Open and dissipate or the unqualified asparagus of major injury, select qualified asparagus and be placed in 15ppm sterilization chlorine water and carry out high-pressure wash.
(2) cleaning is precooked：Asparagus after being cleaned in sterilizing chlorine water is rinsed one minute with clear water, afterwards by asparagus head
It is placed in special instrument to be then placed within 90 ° or so of hot water upwards and precook 3 minutes or so, takes the dish out of the pot use cold water at once
Carry out spray one minute, asparagus is poured in cold rinse bank rapidly afterwards, the good asparagus of effect of precooking can slowly sink.
(3) cool down：The good asparagus of effect of precooking is taken out, sterile ventilation is placed on and is cooled down, and asparagus is carried out
Segment, the length of segment is consistent, then with 3：3：1.5：1 ratio make neutral cellulase, hemicellulase, pectase and
Amylase is mixed, and the asparagus after segment is immersed in mixed liquor, per segment length in 5cm or so, soaks 3 day time, Zhi Houqu
Go out asparagus to be washed and then steamed 10 minutes with clear water, taking-up is gone after moisture removal to dry in the air cool to 30 degree or so.
(4) tinning：Asparagus after processing is neatly placed in can tank, the asparagus content in each tank is in total capacity
It is standby after the completion of tinning between 70%.
(5) juice is added：Soup is deployed into 20% salt solution using glacial acetic acid, acetic acid, citric acid, sucrose and mass fraction,
The PH controls of soup are adjusted to achievement level when pH value is not up to standard using vitamin C 4.0, and pol control is 25, pol
It is measured using refractometer, the soup mixed up is poured into and set in the can tank of asparagus, soup stock accounts for can tank total measurement (volume)
35%.
(6) exhaust sealing：The canned asparagus spear for completion of arranging in pairs or groups is carried out being heated to 100 °, is vented 10 minutes, it is fast after exhaust
Speed sealing.
(7) sterilize：During asparagus makes can inevitably, bacterium can be infected with can, will be close
The being honored as a queen carries out high-temperature sterilization 25 minutes or so under conditions of being placed on 105 °.
(8) cooling and finished product：Rapid cooling is exactly finished product after high-temperature sterilization, and finished product can be sold.
The better embodiment of this patent is explained in detail above, but this patent is not limited to above-mentioned embodiment party
Formula, can also be on the premise of this patent objective not be departed from one skilled in the relevant art's possessed knowledge
Make a variety of changes.
Claims (5)
- A kind of 1. preparation method of canned asparagus spear；It is characterized in that comprise the following steps that：(1) sorting：New fresh asparagus are selected in selection, and asparagus length ensures, in 10cm to 15cm or so, to remove root, and asparagus need not go Skin, but need the scale of tender tips of bamboo shoot bottom all to remove, spottiness should be rejected when removing scale, deformation, hollow, bud open it is scattered Or the unqualified asparagus of major injury, select qualified asparagus and be placed in 15ppm sterilization chlorine water and carry out high-pressure wash；(2) cleaning is precooked：Asparagus after being cleaned in sterilizing chlorine water is rinsed one minute with clear water, it is afterwards that asparagus head is upward It is placed in special instrument to be then placed within 90 ° or so of hot water and precook 3 minutes or so, takes the dish out of the pot carried out with cold water at once Asparagus, is poured in cold rinse bank rapidly, the good asparagus of effect of precooking can slowly sink by spray one minute afterwards；(3) cool down：The good asparagus of effect of precooking is taken out, sterile ventilation is placed on and is cooled down, and segment is carried out to asparagus, The length of segment is consistent, then with 3：3：1.5：1 ratio makes neutral cellulase, hemicellulase, pectase and starch Enzyme is mixed, and the asparagus after segment is immersed in mixed liquor, per segment length in 4cm -5cm or so, soaks 3 day time, Zhi Houqu Go out asparagus to be washed and then steamed 10 minutes with clear water, taking-up is gone after moisture removal to dry in the air cool to 30 degree or so；(4) tinning：Asparagus after processing is neatly placed in can tank, the asparagus content in each tank is in total capacity It is standby after the completion of tinning between 65% -70%；(5) juice is added：Using glacial acetic acid, acetic acid, citric acid, sucrose and mass fraction soup, soup are deployed into 20% salt solution PH control the position between 3.0-4.0, be adjusted when pH value is not up to standard using vitamin C to achievement level, pol control The position between 20-25, pol are measured using refractometer, and the soup mixed up is poured into and set in the can tank of asparagus, soup Material account for can tank total measurement (volume) 30% -35% between position；(6) exhaust sealing：The canned asparagus spear for completion of arranging in pairs or groups is carried out between being heated to 90 ° -100 °, is vented 10 minutes, is vented it Fast sealing afterwards；(7) sterilize：During asparagus makes can inevitably, bacterium can be infected with can, after sealing Can be placed on 100 ° -105 ° under conditions of carry out high-temperature sterilization 25 minutes or so；(8) cooling and finished product：Rapid cooling is exactly finished product after high-temperature sterilization, and finished product can be sold.
- 2. the preparation method of canned asparagus spear according to claim 1, it is characterized in that, asparagus is without peeling.
- 3. the preparation method of canned asparagus spear according to claim 1, it is characterized in that, with 3：3：1.5：1 ratio makes neutrality Cellulase, hemicellulase, pectase and amylase mixing, the asparagus after segment is immersed in mixed liquor.
- 4. the preparation method of canned asparagus spear according to claim 1, it is characterized in that, vitamin C is used when pH value is not up to standard It is adjusted to achievement level.
- 5. the preparation method of canned asparagus spear according to claim 1, it is characterized in that, the canned asparagus spear for completion of arranging in pairs or groups is added Between hot to 90 ° -100 °, it is vented 10 minutes, fast sealing after exhaust.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710525896.9A CN107495201A (en) | 2017-06-30 | 2017-06-30 | The preparation method of canned asparagus spear |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710525896.9A CN107495201A (en) | 2017-06-30 | 2017-06-30 | The preparation method of canned asparagus spear |
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| CN107495201A true CN107495201A (en) | 2017-12-22 |
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Family Applications (1)
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| CN201710525896.9A Pending CN107495201A (en) | 2017-06-30 | 2017-06-30 | The preparation method of canned asparagus spear |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699970A (en) * | 2019-03-07 | 2019-05-03 | 河南晴耕雨读生态农业发展有限公司 | A kind of canned asparagus spear and preparation method thereof |
| CN112220011A (en) * | 2020-10-16 | 2021-01-15 | 四川工大西南食品研究有限责任公司 | Flavored canned asparagus and preparation method thereof |
| CN114223882A (en) * | 2021-12-29 | 2022-03-25 | 山东鸿兴源食品有限公司 | Asparagus sour and spicy sauce and preparation process thereof |
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| CN101658275A (en) * | 2009-09-17 | 2010-03-03 | 菏泽巨鑫源食品有限公司 | Instant asparagus and preparation method thereof |
| CN102715228A (en) * | 2011-09-20 | 2012-10-10 | 福建立兴食品有限公司 | Method for processing canned white asparagus by vacuum acidification |
| CN102972707A (en) * | 2012-11-26 | 2013-03-20 | 众地食品有限公司 | Asparagus can steam precooking production process |
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2017
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| CN102972707A (en) * | 2012-11-26 | 2013-03-20 | 众地食品有限公司 | Asparagus can steam precooking production process |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699970A (en) * | 2019-03-07 | 2019-05-03 | 河南晴耕雨读生态农业发展有限公司 | A kind of canned asparagus spear and preparation method thereof |
| CN112220011A (en) * | 2020-10-16 | 2021-01-15 | 四川工大西南食品研究有限责任公司 | Flavored canned asparagus and preparation method thereof |
| CN114223882A (en) * | 2021-12-29 | 2022-03-25 | 山东鸿兴源食品有限公司 | Asparagus sour and spicy sauce and preparation process thereof |
| CN114223882B (en) * | 2021-12-29 | 2024-08-09 | 山东每日良食食品有限公司 | Asparagus sour and spicy sauce and preparation process thereof |
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Application publication date: 20171222 |