CN109123505A - A kind of production method of canned apple - Google Patents
A kind of production method of canned apple Download PDFInfo
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- CN109123505A CN109123505A CN201810996285.7A CN201810996285A CN109123505A CN 109123505 A CN109123505 A CN 109123505A CN 201810996285 A CN201810996285 A CN 201810996285A CN 109123505 A CN109123505 A CN 109123505A
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- apple
- grape
- water
- canned
- jujube
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- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 69
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 69
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 69
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 66
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 39
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 39
- 238000009835 boiling Methods 0.000 claims abstract description 26
- 239000006188 syrup Substances 0.000 claims abstract description 26
- 235000020357 syrup Nutrition 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 20
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- 235000012907 honey Nutrition 0.000 claims description 12
- 238000007789 sealing Methods 0.000 claims description 12
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- 238000002844 melting Methods 0.000 claims description 8
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- 238000002360 preparation method Methods 0.000 abstract description 4
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- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 2
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- 206010036790 Productive cough Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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- -1 carrotene Chemical compound 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
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- 235000013325 dietary fiber Nutrition 0.000 description 1
- 208000017574 dry cough Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
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- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
- 230000002087 whitening effect Effects 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
- A23L19/03—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- 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)
- Mycology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of production method of canned apple disclosed by the invention, first cleans up apple, grape and lemon, and stripping and slicing is spare after being impregnated with salt water；Then apple block and grape being placed in boiling in pot, for a period of time, control water cools down；Secondly, tanning syrup；Finally by after boiling apple block and grape be fitted into bottle, syrup is added and squeezes into lemon juice again and is sealed.Method disclosed by the invention solves existing canned apple soft mouth feel, the cumbersome problem of preparation section.The production method of the canned apple is simple and easy, the Yellow-peach can delicious taste produced, full of nutrition, and instant edible is suitble to travelling and presenting friends at home.
Description
Technical field
The invention belongs to can preparation technical fields, are related to a kind of production method of canned apple.
Background technique
Apple not only nutrient necessary to the brains such as sugar rich in, vitamin and mineral, but also more importantly
Rich in Zn-ef ficiency.It was found that zinc is the component part of many important enzymes in human body, it is the key element of enhancing development.Zinc
Pass through the metabolism of enzyme wide participation vivo protein, fat and sugar.Zinc is still constituted and memory closely bound up nucleic acid and egg
The essential element of white matter.Contain a large amount of vitamin, minerals and dietary fiber abundant, especially pectin in apple
Equal ingredients, have effects that good weight-losing toxin-expelling, whitening, are the optimal selections of present health personage.But if apple is put
Time too long, will lead to it is ripe too thoroughly, soft mouth feel influences mouthfeel.Therefore, apple is fabricated to can by selection now, no
Edible mouthfeel can only be increased, but also the taste of apple can be enriched, have additional nutrients ingredient.
Currently, with the continuous improvement of people's living standards, demand of the people to the kind of can is also increasing, although
Miscellaneous can is relatively more currently on the market, receives the welcome of the majority of consumers, but at present on the market to apple tank
The production process of head is cumbersome, so that the entire process-cycle extends, and apple is relatively soft in canned apple present on the market, shadow
Ring eating mouth feel.
Summary of the invention
The object of the present invention is to provide a kind of production methods of canned apple, solve existing canned apple soft mouth feel,
The cumbersome problem of preparation section.
The technical scheme adopted by the invention is that a kind of production method of canned apple, specifically operates in accordance with the following steps:
Step 1. cleans up apple, grape and lemon, then stays skin to be cut into four pieces apple stoning, lemon is cut into side
Fritter, apple, grape and the mass ratio of lemon are 5:2:0.5；
Step 2. pours into edible salt in basin, and the stirring of suitable clear water is added, after melting salt sufficiently, by apple fritter with
Grape pours into be impregnated 20-30 minutes in saline solution, is then cleaned with clear water；
The apple block and grape that step 2 obtains are placed in pot by step 3., are added water to and are not crossed apple and grape, water is heated
Fire is closed after boiling 3-5 minutes to boiling, pulls apple block and grape out, and control water cools down；
Step 4. boils syrup: rock sugar and jujube being sequentially added and boiled in boiling water 10-15 minutes, is then cooled down, by rock sugar
Jujube in jujube water, which is pulled out, to be abandoned, and suitable honey then is added in rock sugar jujube water, stirs evenly；
The apple block and grape of step 3 are fitted into bottle by step 5., and the syrup that step 4 obtains is added in bottle and did not had apple
Block and grape, then lemon juice is squeezed into, then by bottle sealing, it is placed in refrigerator and stores 3-5 days to get canned apple is arrived.
Other features of the invention also reside in,
The mass percent of salt is 15-20% in saline solution in step 2.
The mass percent of rock sugar is 40%-50% in the syrup of step 4, and the mass percent of jujube is 20%-35%,
The mass percent of honey is 15%-18%.
The mass percent of lemon juice is 5%-10% in step 5.
Sealing in step 5 is lid bottle cap again after first being sealed with preservative film.
The invention has the advantages that a kind of production method of canned apple, solves existing canned apple soft mouth feel,
The cumbersome problem of preparation section.The production method of the canned apple is simple and easy, the Yellow-peach can delicious taste produced, nutrition
Abundant, instant edible is suitble to travelling and presenting friends at home.
Specific embodiment
The present invention is described in detail With reference to embodiment.
A kind of production method of canned apple of the invention specifically operates in accordance with the following steps:
Step 1. cleans up apple, grape and lemon, then stays skin to be cut into four pieces apple stoning, lemon is cut into side
Fritter, apple, grape and the mass ratio of lemon are 5:2:0.5；
Step 2. pours into edible salt in basin, and the stirring of suitable clear water is added, after melting salt sufficiently, by apple fritter with
Grape pours into be impregnated 20-30 minutes in saline solution, is then cleaned with clear water；
The mass percent of salt is 15-20% in saline solution in step 2；
The apple block and grape that step 2 obtains are placed in pot by step 3., are added water to and are not crossed apple and grape, water is heated
Fire is closed after boiling 3-5 minutes to boiling, pulls apple block and grape out, and control water cools down；
Step 4. boils syrup: rock sugar and jujube being sequentially added and boiled in boiling water 10-15 minutes, is then cooled down, by rock sugar
Jujube in jujube water, which is pulled out, to be abandoned, and suitable honey then is added in rock sugar jujube water, stirs evenly；
The mass percent of rock sugar is 40%-50% in the syrup of the step 4, and the mass percent of jujube is 20%-
35%, the mass percent of honey is 15%-18%.
The apple block and grape of step 3 are fitted into bottle by step 5., and the syrup that step 4 obtains is added in bottle and did not had apple
Block and grape, then lemon juice is squeezed into, then by bottle sealing, it is placed in refrigerator and stores 3-5 days to get canned apple is arrived.
The mass percent of lemon juice is 5%-10% in step 5.
Sealing in step 5 is lid bottle cap again after first being sealed with preservative film.
The grape selected in a kind of production method of canned apple of the invention is rich in minerals such as potassium, calcium, magnesium, iron and greatly
Glucose is measured, is the excellent tonic product of weak anemic patient, neurasthenia and over fatigue person is had better effect of supplement；In apple
Containing microelements such as a large amount of magnesium, sulphur, iron, copper, skin can be made fine and smooth, ruddy glossy, apple and grape are made together
It is made can, is conducive to glucose fermentation with more preferable effect；Can of the invention does not add during the tanning of syrup
Add the substance of white sugar or saccharin etc, Safe beneficial is edible in masses, the syrup being cooked into using rock sugar and jujube, and rock sugar can be with
Increase sugariness, neutralizes extra acidity, and have the effect of reducing internal heat, be the excellent product into liver and lung channel；There is tonifying middle-Jiao and Qi, and
The effect of stomach moistening lung；Rock sugar nourishing Yin and promoting production of body fluid, moistening lung to arrest cough to xeropulmonary cough, dry cough without phlegm, cough up sputum streaked with blood and have good auxiliary
Therapeutic effect；Contain a large amount of protein, carbohydrate, organic acid, vitamin A, vitamin C, lot of trace calcium and ammonia in jujube
The nutrition abundant such as base acid, jujube can promote the generation of leucocyte, reduce serum cholesterol；Rutin contained by jujube can make
Angiomalasia has prophylactic-therapeutic effect to high blood pressure to reduce blood pressure；Containing a large amount of glucide, predominantly glucose, also
Contain fructose, sucrose and the oligosaccharide being made of glucose and fructose, araban and galacturonan etc.；And containing a large amount of
The multivitamins such as vitamin C, riboflavin, thiamine, carrotene, niacin.With stronger tonic effect, can improve
Immune function of human body enhances disease resistance；Honey is added after syrup cools down can increase the sugariness of syrup, and have additional nutrients
Value, syrup of the invention more nutritive value safer compared to saccharin.
In addition, lemon juice of squeezing in front of sealing, can improve mouthfeel, sugariness is reduced, enriches taste, and in lemon
Rich in aromatic volatile component, can promote the production of body fluid relieving summer-heat, and appetizing is amusing, and can integrally increase the mouthfeel of canned apple.
Embodiment 1
Step 1. cleans up apple, grape and lemon, then stays skin to be cut into four pieces apple stoning, lemon is cut into side
Fritter, apple, grape and the mass ratio of lemon are 5:2:0.5；
Step 2. pours into edible salt in basin, and suitable clear water stirring is added, quality percentage is obtained after melting salt sufficiently
Apple fritter and grape are poured into and are impregnated in saline solution 20 minutes, then cleaned with clear water by the saline solution that number is 15%；
The apple block and grape that step 2 obtains are placed in pot by step 3., are added water to and are not crossed apple and grape, water is heated
Fire is closed after boiling 3 minutes to boiling, pulls apple block and grape out, and control water cools down；
Step 4. boil syrup: by mass percent be 40% rock sugar and mass fraction be 20% jujube sequentially add
It boils in boiling water 10 minutes, then cools down, the jujube in rock sugar jujube water is pulled out and is abandoned, matter then is added in rock sugar jujube water
The honey that percentage is 15% is measured, is stirred evenly；
The apple block and grape of step 3 are fitted into bottle by step 5., and the syrup that step 4 obtains is added in bottle and did not had apple
Block and grape, then lemon juice is squeezed into, then by bottle sealing, it is placed in refrigerator and stores 3 days to get canned apple is arrived.
Prepared can sugariness is slightly lower, is suitble to not like the personage of edible sweet food, and canned apple crispy
It is palatable.
Embodiment 2
Step 1. cleans up apple, grape and lemon, then stays skin to be cut into four pieces apple stoning, lemon is cut into side
Fritter, apple, grape and the mass ratio of lemon are 5:2:0.5；
Step 2. pours into edible salt in basin, and suitable clear water stirring is added, quality percentage is obtained after melting salt sufficiently
Apple fritter and grape are poured into and are impregnated in saline solution 30 minutes, then cleaned with clear water by the saline solution that number is 20%；
The apple block and grape that step 2 obtains are placed in pot by step 3., are added water to and are not crossed apple and grape, water is heated
Fire is closed after boiling 3 minutes to boiling, pulls apple block and grape out, and control water cools down；
Step 4. boil syrup: by mass percent be 50% rock sugar and mass fraction be 30% jujube sequentially add
It boils in boiling water 15 minutes, then cools down, the jujube in rock sugar jujube water is pulled out and is abandoned, matter then is added in rock sugar jujube water
The honey that percentage is 18% is measured, is stirred evenly；
The apple block and grape of step 3 are fitted into bottle by step 5., and the syrup that step 4 obtains is added in bottle and did not had apple
Block and grape, then lemon juice is squeezed into, then by bottle sealing, it is placed in refrigerator and stores 5 days to get canned apple is arrived.
Prepared can sugariness is larger, is suitble to like the personage of edible sweet food, and canned apple crispy can
Mouthful.
Embodiment 3
Step 1. cleans up apple, grape and lemon, then stays skin to be cut into four pieces apple stoning, lemon is cut into side
Fritter, apple, grape and the mass ratio of lemon are 5:2:0.5；
Step 2. pours into edible salt in basin, and suitable clear water stirring is added, quality percentage is obtained after melting salt sufficiently
Apple fritter and grape are poured into and are impregnated in saline solution 25 minutes, then cleaned with clear water by the saline solution that number is 17%；
The apple block and grape that step 2 obtains are placed in pot by step 3., are added water to and are not crossed apple and grape, water is heated
Fire is closed after boiling 3 minutes to boiling, pulls apple block and grape out, and control water cools down；
Step 4. boil syrup: by mass percent be 45% rock sugar and mass fraction be 35% jujube sequentially add
It boils in boiling water 13 minutes, then cools down, the jujube in rock sugar jujube water is pulled out and is abandoned, matter then is added in rock sugar jujube water
The honey that percentage is 16% is measured, is stirred evenly；
The apple block and grape of step 3 are fitted into bottle by step 5., and the syrup that step 4 obtains is added in bottle and did not had apple
Block and grape, then lemon juice is squeezed into, then by bottle sealing, it is placed in refrigerator and stores 4 days to get canned apple is arrived.
In prepared can sugariness formula, slightly it is suitble to public taste, and canned apple with some tart flavour in sweet tea
Crispy is palatable, and the faint scent of jujube is had in canned apple, and form and aspect taste is various.
Embodiment 4
Step 1. cleans up apple, grape and lemon, then stays skin to be cut into four pieces apple stoning, lemon is cut into side
Fritter, apple, grape and the mass ratio of lemon are 5:2:0.5；
Step 2. pours into edible salt in basin, and suitable clear water stirring is added, quality percentage is obtained after melting salt sufficiently
Apple fritter and grape are poured into and are impregnated in saline solution 22 minutes, then cleaned with clear water by the saline solution that number is 15%；
The apple block and grape that step 2 obtains are placed in pot by step 3., are added water to and are not crossed apple and grape, water is heated
Fire is closed after boiling 3 minutes to boiling, pulls apple block and grape out, and control water cools down；
Step 4. boil syrup: by mass percent be 44% rock sugar and mass fraction be 28% jujube sequentially add
It boils in boiling water 10 minutes, then cools down, the jujube in rock sugar jujube water is pulled out and is abandoned, matter then is added in rock sugar jujube water
The honey that percentage is 15% is measured, is stirred evenly；
The apple block and grape of step 3 are fitted into bottle by step 5., and the syrup that step 4 obtains is added in bottle and did not had apple
Block and grape, then lemon juice is squeezed into, then by bottle sealing, it is placed in refrigerator and stores 4 days to get canned apple is arrived.
In prepared can sugariness formula, slightly it is suitble to public taste, and canned apple with some tart flavour in sweet tea
Crispy is palatable, and the faint scent of jujube is had in canned apple, and form and aspect taste is various.
Embodiment 5
Step 1. cleans up apple, grape and lemon, then stays skin to be cut into four pieces apple stoning, lemon is cut into side
Fritter, apple, grape and the mass ratio of lemon are 5:2:0.5；
Step 2. pours into edible salt in basin, and suitable clear water stirring is added, quality percentage is obtained after melting salt sufficiently
Apple fritter and grape are poured into and are impregnated in saline solution 25 minutes, then cleaned with clear water by the saline solution that number is 20%；
The apple block and grape that step 2 obtains are placed in pot by step 3., are added water to and are not crossed apple and grape, water is heated
Fire is closed after boiling 3 minutes to boiling, pulls apple block and grape out, and control water cools down；
Step 4. boil syrup: by mass percent be 50% rock sugar and mass fraction be 35% jujube sequentially add
It boils in boiling water 10 minutes, then cools down, the jujube in rock sugar jujube water is pulled out and is abandoned, matter then is added in rock sugar jujube water
The honey that percentage is 16% is measured, is stirred evenly；
The apple block and grape of step 3 are fitted into bottle by step 5., and the syrup that step 4 obtains is added in bottle and did not had apple
Block and grape, then lemon juice is squeezed into, then by bottle sealing, it is placed in refrigerator and stores 3 days to get canned apple is arrived.
Prepared can sugariness is higher, is suitble to like the personage of edible sweet food, and canned apple crispy can
Mouthful.
Claims (5)
1. a kind of production method of canned apple, which is characterized in that specifically operate in accordance with the following steps:
Step 1. cleans up apple, grape and lemon, then stays skin to be cut into four pieces apple stoning, it is small that lemon is cut into side
Block, apple, grape and the mass ratio of lemon are 5:2:0.5；
Step 2. pours into edible salt in basin, suitable clear water stirring is added, after melting salt sufficiently, by apple fritter and grape
It pours into and is impregnated in saline solution 20-30 minutes, then cleaned with clear water；
The apple block and grape that step 2 obtains are placed in pot by step 3., are added water to and are not crossed apple and grape, heat water to boiling
It rises and closes fire after boiling 3-5 minutes, pull apple block and grape out, control water cools down；
Step 4. boils syrup: rock sugar and jujube being sequentially added and boiled in boiling water 10-15 minutes, is then cooled down, by rock sugar jujube
Jujube in water, which is pulled out, to be abandoned, and suitable honey then is added in rock sugar jujube water, stirs evenly；
The apple block and grape of step 3 are fitted into bottle by step 5., syrup that step 4 obtains is added in bottle do not had apple block and
Grape, then lemon juice is squeezed into, then by bottle sealing, it is placed in refrigerator and stores 3-5 days to get canned apple is arrived.
2. a kind of production method of canned apple as described in claim 1, which is characterized in that in the step 2 in saline solution
The mass percent of salt is 15-20%.
3. a kind of production method of canned apple as described in claim 1, which is characterized in that ice in the syrup of the step 4
The mass percent of sugar is 40%-50%, and the mass percent of jujube is 20%-35%, and the mass percent of honey is 15%-
18%.
4. a kind of production method of canned apple as described in claim 1, which is characterized in that lemon juice in the step 5
Mass percent is 5%-10%.
5. a kind of production method of canned apple as described in claim 1, which is characterized in that the sealing in the step 5 is
Lid bottle cap again after first being sealed with preservative film.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810996285.7A CN109123505A (en) | 2018-08-29 | 2018-08-29 | A kind of production method of canned apple |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810996285.7A CN109123505A (en) | 2018-08-29 | 2018-08-29 | A kind of production method of canned apple |
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| CN109123505A true CN109123505A (en) | 2019-01-04 |
Family
ID=64829076
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810996285.7A Withdrawn CN109123505A (en) | 2018-08-29 | 2018-08-29 | A kind of production method of canned apple |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037266A (en) * | 2019-05-29 | 2019-07-23 | 宜昌海通食品有限公司 | A kind of processing technology of lemon can |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987278A (en) * | 2011-09-14 | 2013-03-27 | 大连康源食品有限公司 | Grape and apple can, and its preparation method |
| CN103719239A (en) * | 2013-12-18 | 2014-04-16 | 杨明志 | Preparation method of household canned grape |
| CN107691631A (en) * | 2017-09-12 | 2018-02-16 | 刘素红 | Tinned fruit |
| CN108381971A (en) * | 2018-04-24 | 2018-08-10 | 杭龙 | Tinned fruit machine stand alone type lemon juice squeezing device |
-
2018
- 2018-08-29 CN CN201810996285.7A patent/CN109123505A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987278A (en) * | 2011-09-14 | 2013-03-27 | 大连康源食品有限公司 | Grape and apple can, and its preparation method |
| CN103719239A (en) * | 2013-12-18 | 2014-04-16 | 杨明志 | Preparation method of household canned grape |
| CN107691631A (en) * | 2017-09-12 | 2018-02-16 | 刘素红 | Tinned fruit |
| CN108381971A (en) * | 2018-04-24 | 2018-08-10 | 杭龙 | Tinned fruit machine stand alone type lemon juice squeezing device |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037266A (en) * | 2019-05-29 | 2019-07-23 | 宜昌海通食品有限公司 | A kind of processing technology of lemon can |
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