CN107692116A - A kind of canned apple technique - Google Patents
A kind of canned apple technique Download PDFInfo
- Publication number
- CN107692116A CN107692116A CN201711063469.XA CN201711063469A CN107692116A CN 107692116 A CN107692116 A CN 107692116A CN 201711063469 A CN201711063469 A CN 201711063469A CN 107692116 A CN107692116 A CN 107692116A
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- CN
- China
- Prior art keywords
- apple
- parts
- canned
- afterwards
- cleaned
- 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
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Classifications
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of canned apple technique, comprise the following steps：(1) be chosen to it is well-done, without go mouldy, the apple of no disease and pests harm, cleaned up with circulating water；(2) apple peel that will be cleaned up；(3) with circulating water by the apple rinsed clean of peeling；Two valves are cut into afterwards, remove fruit stone, and then 15~30 parts of the lemon of addO-on therapy and parts by weight, 10~15 parts of pears, 13~20 parts of orange, 16~25 parts of honey peach, 5~10 parts of fresh walnut and apple are put into fermentation tank together；(4) more than 80 DEG C of syrup is added in fermentation tank and adds 5~8 parts of ferment；(5) sterilization of canned food after vacuum sealing is cooled down, removes the moisture outside can afterwards, obtain canned apple.The present invention uses the sterilization of canned food cooling after vacuum sealing, removes the moisture outside can afterwards, prevents that residual moisture from causing at the top of can, the situation that bottom is got rusty occurs.
Description
Technical field
The present invention relates to tinned fruit field, more particularly to a kind of canned apple technique.
Background technology
Apple is rose family Maloideae Malus, and Apple is rich in minerals and vitamins, is that people are most normal
A kind of edible fruit.Apple nature and flavor sweet acid and put down, be micro- salty, it is nontoxic, have promote the production of body fluid to quench thirst, beneficial spleen antidiarrheal, the work(of harmonizing stomach and lowering adverse Qi
Effect.It is low more than the people for not eating or eating less apple probability of catching a cold to eat the people of more apple.So there are scientist and doctor apple
Referred to as " comprehensive healthy fruit " or be " general practitioner ".Than more serious, breathing system can be improved more by eating apple for air pollution
System and PFT, protect lung from the influence of dust and flue dust in air.Apple can not only be eaten raw, can also be processed into
Can, preserved fruit etc..
After a period of time is placed, pulp colour can redden existing can, and can deform, top, the bottom of can
Portion can get rusty, and cause the reduction of can quality, consumer is suspected product quality, damage the corporate image.
The content of the invention
It is an object of the invention to provide a kind of canned apple technique.
The purpose of the present invention is achieved through the following technical solutions：
A kind of canned apple technique, comprises the following steps：
(1) be chosen to it is well-done, without go mouldy, the apple of no disease and pests harm, cleaned up with circulating water；
(2) apple peel that will be cleaned up；
(3) with circulating water by the apple rinsed clean of peeling；Be cut into two valves afterwards, remove fruit stone, then addO-on therapy and
15~30 parts of the lemon of parts by weight, 10~15 parts of pears, 13~20 parts of orange, 16~25 parts of honey peach, 5~10 parts of fresh walnut and apple
Fermentation tank is put into together；
(4) more than 80 DEG C of syrup is added in fermentation tank and adds 5~8 parts of ferment；
(5) sterilization of canned food after vacuum sealing is cooled down, removes the moisture outside can afterwards, obtain canned apple.
The present invention uses the sterilization of canned food cooling after vacuum sealing, removes the moisture outside can afterwards, prevents residual moisture
Cause at the top of can, the situation that bottom is got rusty occurs.
Embodiment
Embodiment 1
The canned apple technique that the present embodiment provides, comprises the following steps：
(1) be chosen to it is well-done, without go mouldy, the apple of no disease and pests harm, cleaned up with circulating water；
(2) apple peel that will be cleaned up；
(3) with circulating water by the apple rinsed clean of peeling；Be cut into two valves afterwards, remove fruit stone, then addO-on therapy and
25 parts of the lemon of parts by weight, 14 parts of pears, 15 parts of orange, 20 parts of honey peach, 8 parts of fresh walnut and apple are put into fermentation tank together；
(4) more than 80 DEG C of syrup is added in fermentation tank and adds 7 parts of ferment；
(5) sterilization of canned food after vacuum sealing is cooled down, removes the moisture outside can afterwards, obtain canned apple.
Embodiment 2
The canned apple technique that the present embodiment provides, comprises the following steps：
(1) be chosen to it is well-done, without go mouldy, the apple of no disease and pests harm, cleaned up with circulating water；
(2) apple peel that will be cleaned up；
(3) with circulating water by the apple rinsed clean of peeling；Be cut into two valves afterwards, remove fruit stone, then addO-on therapy and
15 parts of the lemon of parts by weight, 10 parts of pears, 13 parts of orange, 16 parts of honey peach, 5 parts of fresh walnut and apple are put into fermentation tank together；
(4) more than 80 DEG C of syrup is added in fermentation tank and adds 5 parts of ferment；
(5) sterilization of canned food after vacuum sealing is cooled down, removes the moisture outside can afterwards, obtain canned apple.
Embodiment 3
The canned apple technique that the present embodiment provides, comprises the following steps：
(1) be chosen to it is well-done, without go mouldy, the apple of no disease and pests harm, cleaned up with circulating water；
(2) apple peel that will be cleaned up；
(3) with circulating water by the apple rinsed clean of peeling；Be cut into two valves afterwards, remove fruit stone, then addO-on therapy and
30 parts of the lemon of parts by weight, 15 parts of pears, 20 parts of orange, 25 parts of honey peach, 10 parts of fresh walnut and apple are put into fermentation tank together；
(4) more than 80 DEG C of syrup is added in fermentation tank and adds 8 parts of ferment；
(5) sterilization of canned food after vacuum sealing is cooled down, removes the moisture outside can afterwards, obtain canned apple.
Described above is only the preferred embodiment of the present invention, but protection scope of the present invention is not limited thereto, any
The transformation and replacement that are carried out based on technical scheme provided by the present invention and inventive concept should all cover the protection model in the present invention
In enclosing.
Claims (1)
1. a kind of canned apple technique, it is characterised in that comprise the following steps：
(1) be chosen to it is well-done, without go mouldy, the apple of no disease and pests harm, cleaned up with circulating water；
(2) apple peel that will be cleaned up；
(3) with circulating water by the apple rinsed clean of peeling；Two valves are cut into afterwards, remove fruit stone, then addO-on therapy and weight
15~30 parts of the lemon, 10~15 parts of pears, 13~20 parts of orange, 16~25 parts of honey peach, 5~10 parts of fresh walnut and apple of part are together
It is put into fermentation tank；
(4) more than 80 DEG C of syrup is added in fermentation tank and adds 5~8 parts of ferment；
(5) sterilization of canned food after vacuum sealing is cooled down, removes the moisture outside can afterwards, obtain canned apple.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711063469.XA CN107692116A (en) | 2017-11-02 | 2017-11-02 | A kind of canned apple technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711063469.XA CN107692116A (en) | 2017-11-02 | 2017-11-02 | A kind of canned apple technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107692116A true CN107692116A (en) | 2018-02-16 |
Family
ID=61177266
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711063469.XA Pending CN107692116A (en) | 2017-11-02 | 2017-11-02 | A kind of canned apple technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107692116A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109287838A (en) * | 2018-11-01 | 2019-02-01 | 贵州省中国科学院天然产物化学重点实验室 | A kind of Rosa roxburghii Tratt Rhizoma Gastrodiae ferment preserved fruit can |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104161252A (en) * | 2014-08-06 | 2014-11-26 | 何文兵 | Process for producing canned apple in syrup |
-
2017
- 2017-11-02 CN CN201711063469.XA patent/CN107692116A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104161252A (en) * | 2014-08-06 | 2014-11-26 | 何文兵 | Process for producing canned apple in syrup |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109287838A (en) * | 2018-11-01 | 2019-02-01 | 贵州省中国科学院天然产物化学重点实验室 | A kind of Rosa roxburghii Tratt Rhizoma Gastrodiae ferment preserved fruit can |
| CN109287838B (en) * | 2018-11-01 | 2022-04-01 | 贵州省中国科学院天然产物化学重点实验室 | Rosa roxburghii and gastrodia elata fermented preserved fruit can |
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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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180216 |