CN107788453A - 一种马蹄罐头的生产方法 - Google Patents
一种马蹄罐头的生产方法 Download PDFInfo
- Publication number
- CN107788453A CN107788453A CN201711151055.2A CN201711151055A CN107788453A CN 107788453 A CN107788453 A CN 107788453A CN 201711151055 A CN201711151055 A CN 201711151055A CN 107788453 A CN107788453 A CN 107788453A
- Authority
- CN
- China
- Prior art keywords
- horseshoe
- water
- boiling
- fresh
- grams
- 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
- 235000003283 Pachira macrocarpa Nutrition 0.000 title claims abstract description 14
- 240000001085 Trapa natans Species 0.000 title claims abstract description 14
- 235000014364 Trapa natans Nutrition 0.000 title claims abstract description 14
- 235000009165 saligot Nutrition 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 16
- 239000006188 syrup Substances 0.000 claims abstract description 10
- 235000020357 syrup Nutrition 0.000 claims abstract description 10
- 239000011780 sodium chloride Substances 0.000 claims abstract description 8
- 235000015165 citric acid Nutrition 0.000 claims abstract description 4
- 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 4
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 4
- 235000019412 neotame Nutrition 0.000 claims abstract 2
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 239000003963 antioxidant agent Substances 0.000 claims description 3
- 230000003078 antioxidant effect Effects 0.000 claims description 3
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims 1
- 230000000717 retained effect Effects 0.000 abstract description 2
- 230000001835 salubrious effect Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 8
- 210000000003 hoof Anatomy 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000202829 Eleocharis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000011116 calcium hydroxide Nutrition 0.000 description 1
- 235000020992 canned meat Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- -1 carrotene Substances 0.000 description 1
- 235000010675 chips/crisps Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- 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
Abstract
本发明公开了一种马蹄罐头的生产方法,包括如下步骤:1)选料:用水冲洗干净,切记控制水的水压避免将马蹄的外层皮破损;用氯化钠含量为5%的盐水浸泡3~5h;2)去皮:将马蹄放置于剥皮机内剥皮处理;3)切块:将步骤2)中的马蹄切成大小为1~2m3的方块;4)蒸煮:蒸煮的蒸汽温度控制在110~130摄氏度;5)冷却:将蒸煮完成的马蹄立即用冷水中冲洗,将马蹄放入保鲜库;6)糖水调制:按15.5公斤果葡糖浆、514克纽甜、750克柠檬酸、250克维生素C的比例加入沸水中搅拌,保持100℃,时间15分钟;7)灌装;8)排气、密封和包装;本发明具有保留住了马蹄的新鲜,吃起来清爽可口,口感佳,保健功能理想。
Description
技术领域
本发明属于马蹄罐头制备技术领域,具体涉及一种马蹄罐头的生产方法。
背景技术
马蹄,是莎草科荸荠属浅水性宿根草本植物,是一种常见的水果类蔬菜,其含有蛋白质、脂肪、粗纤维、胡萝卜素、维生素B、维生素C、铁、钙和碳水化合物,口感甜脆,营养丰富,肉质洁白,味甜多汁,深受人们的喜爱。
随着人们生活节奏的加快,罐头食品因其方便携带和使用越来越受到消费者的青睐。市场上的罐头品种多样,口味繁多,如肉类罐头、水产类罐头、果蔬类罐头等。
目前市场上的马蹄罐头产品较少,多以去皮、预煮、分选、切分、装罐、密封、杀菌等步骤加工而成。其中的分选步骤工序较繁杂,费时费力,不仅浪费了很多人力资源,而且工作效率较低。随着人们对健康生活的追求,人们对各类食品中的保健功效越来越关注。而传统工艺加工而成的马蹄罐头由于加工处理不当导致口感不佳,保健功效不理想。
发明内容
本发明的目的在于针对目前传统工艺加工而成的马蹄罐头由于加工处理不当导致口感不佳,保健功效不理想的问题,本发明提供一种马蹄罐头的生产方法。
本发明采用的技术方案如下:
一种马蹄罐头的生产方法,包括如下步骤:
1)选料:首先选用刚出土的新鲜马蹄,用水冲洗干净,切记控制水的水压避免将马蹄的外层皮破损;其次选择未损坏的马蹄,用氯化钠含量为5%的盐水浸泡3~5h;
2)去皮:将马蹄放置于剥皮机内进行剥皮处理,将剥皮完成的马蹄用盐水冲洗后立即转入下一个步骤;
3)切块:将步骤2)中的马蹄进行切块处理,马蹄块的大小为1~2m3;
4)蒸煮:将步骤3)中切好的马蹄块放置于蒸煮箱内蒸煮3~5分钟,且检测马蹄的硬度,可以适当地延长蒸煮时间;蒸煮的蒸汽温度控制在110~130摄氏度;
5)冷却:将蒸煮完成的马蹄立即用冷水中冲洗,使得其温度彻底降下来,然后将马蹄放入保鲜库保鲜;
6)糖水调制:先将去离子水在夹层锅中煮沸,然后按15.5公斤果葡糖浆、514克纽甜、750克柠檬酸、250克维生素C的比例加入沸水中搅拌,保持100℃,时间15分钟,煮沸后过滤备用,糖水浓度视果的成熟度及其它因素而定,范围在18%~26%,开罐时为10%~14%;
7)灌装:将步骤5)中储存于保鲜库里的马蹄装入罐里,将步骤6)中的糖水浇至马蹄上;
8)将步骤7)中的罐头进行排气、密封和包装。
进一步限定,步骤1)中马蹄的用水清洗的过程中不断的震动马蹄。
进一步限定,步骤2)中所述盐水中加入抗氧化剂。
综上所述,由于采用了上述技术方案,本发明的有益效果是:
本发明将剥皮完成的马蹄用盐水冲洗可以进一步出去马蹄上面的细菌和残留的马蹄皮,另一方面将蒸煮完成的马蹄进行快速冷却且放入保鲜库,保留住了马蹄的新鲜,吃起来清爽可口,口感佳,保健功能理想。
具体实施方式
本说明书中公开的所有特征,或公开的所有方法或过程中的步骤,除了互相排斥的特征和/或步骤以外,均可以以任何方式组合。
一种马蹄罐头的生产方法,包括如下步骤:
1)选料:首先选用刚出土的新鲜马蹄,用水冲洗干净,切记控制水的水压避免将马蹄的外层皮破损,冲洗的过程中不断的震动马蹄;其次选择未损坏的马蹄,用氯化钠含量为5%的盐水浸泡4h;
2)去皮:将马蹄放置于剥皮机内进行剥皮处理,先将盐水中加入抗氧化剂,将剥皮完成的马蹄用盐水冲洗后立即转入下一个步骤;
3)切块:将步骤2)中的马蹄进行切块处理,马蹄块的大小为1~2m3;
4)蒸煮:将步骤3)中切好的马蹄块放置于蒸煮箱内蒸煮3~5分钟,且检测马蹄的硬度,可以适当地延长蒸煮时间;蒸煮的蒸汽温度控制在110~130摄氏度;
5)冷却:将蒸煮完成的马蹄立即用冷水中冲洗,使得其温度彻底降下来,然后将马蹄放入保鲜库保鲜;
6)糖水调制:先将去离子水在夹层锅中煮沸,然后按15.5公斤果葡糖浆、514克纽甜、750克柠檬酸、250克维生素C的比例加入沸水中搅拌,保持100℃,时间15分钟,煮沸后过滤备用,糖水浓度视果的成熟度及其它因素而定,范围在18%~26%,开罐时为10%~14%;
7)灌装:将步骤5)中储存于保鲜库里的马蹄装入罐里,将步骤6)中的糖水浇至马蹄上;
8)将步骤7)中的罐头进行排气、密封和包装。
Claims (3)
1.一种马蹄罐头的生产方法,其特征在于,包括如下步骤:
1)选料:首先选用刚出土的新鲜马蹄,用水冲洗干净,切记控制水的水压避免将马蹄的外层皮破损;其次选择未损坏的马蹄,用氯化钠含量为5%的盐水浸泡3~5h;
2)去皮:将马蹄放置于剥皮机内进行剥皮处理,将剥皮完成的马蹄用盐水冲洗后立即转入下一个步骤;
3)切块:将步骤2)中的马蹄进行切块处理,马蹄块的大小为1~2m3;
4)蒸煮:将步骤3)中切好的马蹄块放置于蒸煮箱内蒸煮3~5分钟,且检测马蹄的硬度,可以适当地延长蒸煮时间;蒸煮的蒸汽温度控制在110~130摄氏度;
5)冷却:将蒸煮完成的马蹄立即用冷水中冲洗,使得其温度彻底降下来,然后将马蹄放入保鲜库保鲜;
6)糖水调制:先将去离子水在夹层锅中煮沸,然后按15.5公斤果葡糖浆、514克纽甜、750克柠檬酸、250克维生素C的比例加入沸水中搅拌,保持100℃,时间15分钟,煮沸后过滤备用,糖水浓度视果的成熟度及其它因素而定,范围在18%~26%,开罐时为10%~14%;
7)灌装:将步骤5)中储存于保鲜库里的马蹄装入罐里,将步骤6)中的糖水浇至马蹄上;
8)将步骤7)中的罐头进行排气、密封和包装。
2.根据权利要求1所述的一种马蹄罐头的生产方法,其特征在于,步骤1)中马蹄的用水清洗的过程中不断的震动马蹄。
3.根据权利要求1所述的一种马蹄罐头的生产方法,其特征在于,步骤2)中所述盐水中加入抗氧化剂。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711151055.2A CN107788453A (zh) | 2017-11-18 | 2017-11-18 | 一种马蹄罐头的生产方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201711151055.2A CN107788453A (zh) | 2017-11-18 | 2017-11-18 | 一种马蹄罐头的生产方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107788453A true CN107788453A (zh) | 2018-03-13 |
Family
ID=61535381
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201711151055.2A Pending CN107788453A (zh) | 2017-11-18 | 2017-11-18 | 一种马蹄罐头的生产方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107788453A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110934181A (zh) * | 2019-12-12 | 2020-03-31 | 无为润荠汇生态农业有限公司 | 一种荸荠罐头加工方法 |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102754683A (zh) * | 2012-07-16 | 2012-10-31 | 徐州华元罐头食品有限公司 | 一种梨罐头的制备方法 |
CN103461461A (zh) * | 2013-09-23 | 2013-12-25 | 李燕 | 保健马蹄罐头及其加工方法 |
CN103947977A (zh) * | 2014-04-02 | 2014-07-30 | 浙江小二黑食品有限公司 | 一种制备马蹄罐头的新方法 |
CN106172710A (zh) * | 2016-07-12 | 2016-12-07 | 桂林爱明生态农业开发有限公司 | 一种马蹄软罐头的生产方法 |
CN106174219A (zh) * | 2016-07-12 | 2016-12-07 | 桂林爱明生态农业开发有限公司 | 一种马蹄罐头的生产方法 |
-
2017
- 2017-11-18 CN CN201711151055.2A patent/CN107788453A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102754683A (zh) * | 2012-07-16 | 2012-10-31 | 徐州华元罐头食品有限公司 | 一种梨罐头的制备方法 |
CN103461461A (zh) * | 2013-09-23 | 2013-12-25 | 李燕 | 保健马蹄罐头及其加工方法 |
CN103947977A (zh) * | 2014-04-02 | 2014-07-30 | 浙江小二黑食品有限公司 | 一种制备马蹄罐头的新方法 |
CN106172710A (zh) * | 2016-07-12 | 2016-12-07 | 桂林爱明生态农业开发有限公司 | 一种马蹄软罐头的生产方法 |
CN106174219A (zh) * | 2016-07-12 | 2016-12-07 | 桂林爱明生态农业开发有限公司 | 一种马蹄罐头的生产方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110934181A (zh) * | 2019-12-12 | 2020-03-31 | 无为润荠汇生态农业有限公司 | 一种荸荠罐头加工方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102696998A (zh) | 一种山野菜即食食品及其加工方法 | |
CN104783086A (zh) | 一种胡萝卜风味茭白脆片的生产方法 | |
CN105076637A (zh) | 一种猕猴桃果脯的加工方法 | |
CA2929469C (en) | Method for processing vegetables | |
CN107397165A (zh) | 一种无花果干制作方法 | |
CN106722640A (zh) | 一种龙虾壳营养高汤的制备方法 | |
KR101090018B1 (ko) | 타공식품의 제조방법 | |
KR101322525B1 (ko) | 가공 밤 및 이의 제조방법 | |
CN102246846A (zh) | 一种制作鱼罐头的生产线 | |
CN105380160A (zh) | 一种黄桃罐头的制备方法 | |
CN103653065A (zh) | 一种麻辣味油炸花生仁的生产方法 | |
CN102813095A (zh) | 白骨壤果实干制品的加工方法 | |
KR20130128081A (ko) | 건강식 귤정과의 제조 방법 | |
CN107788453A (zh) | 一种马蹄罐头的生产方法 | |
CN101347214B (zh) | 手撕笋加工方法 | |
CN107212318A (zh) | 一种调味炭烤笋的生产工艺 | |
CN106721721A (zh) | 刺梨原汁饮料的制作方法 | |
CN104585669A (zh) | 一种无皮无籽葡萄罐头及其制作方法 | |
CN107087777A (zh) | 青辣椒的腌制方法 | |
CN106820015A (zh) | 一种低盐补气血即食苔干菜及其加工方法 | |
KR20170016134A (ko) | 전복장 및 그의 제조방법 | |
CN111165573A (zh) | 一种甜、糯玉米保鲜加工工艺 | |
KR100455549B1 (ko) | 굴 통조림 제조방법 | |
CN107136443A (zh) | 一种脊腹褐虾软罐头及生产工艺 | |
CN106562328A (zh) | 酸木瓜的制作方法 |
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 | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180313 |
|
RJ01 | Rejection of invention patent application after publication |