CN109717424A - A kind of spicy olive can and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of spicy olive can and preparation method thereof, can overcome the problems, such as in existing olive can process technology in water-removing, digestion and sterilization process repeatedly to olive fruit apply high temperature and cause the olea europaea fruit pulp in can to collapse soft, mouthfeel is poor.Include the following steps: 1) to select fruit: it is spare to choose olea europaea fruit；2) it cleans, clean: being cleaned with clear water；3) it takes off bitterness: olea europaea fruit after cleaning being placed in 1% saleratus solution and is impregnated 6-8 hours；4) dealkalize: the olea europaea fruit after de- bitterness is impregnated 6-8 hours in 1% acetum；5) deploy seasoning water: it is 1% salt, 0.1% potassium sorbate, 5% capsicum section, 3% pepper grain that mass ratio is added in pure water；6) it encapsulates: being sealed being covered after can is added in the olea europaea fruit of pre-treatment and seasoning water；7) sterilize: will cover sealing can be placed in sterilizing installation do sterilization processing after finished product.

Description

A kind of spicy olive can and preparation method thereof

Technical field

The present invention relates to food processing technology fields more particularly to spicy olive can and preparation method thereof.

Background technique

Currently known olive can process technology is that method first uses aqueous slkali soaking olea europaea fruit a few hours, then will be oily Olive fruit is impregnated a few hours into the water or in phosphate aqueous solution, is then placed in constant temperature in magnesium acetate solution and is impregnated, is rinsed with water It is dehydrated, evacuates afterwards, food additives and water routinely finally are added after mixing evenly, sealed cans are sterilized to get sweet taste or saline taste is arrived Olea europaea fruit can.

In above-mentioned well known technology, high temperature repeatedly is applied to olive fruit in water-removing, digestion and sterilization technology, is caused final Olea europaea fruit pulp in the can made collapses soft, and mouthfeel is poor.In addition to this, the olea europaea fruit can of sweet taste and saline taste Mouthfeel is more traditional, does not have novelty.

Summary of the invention

For overcome the deficiencies in the prior art, technical problem to be solved by the invention is to provide a kind of spicy olive tanks Head, and the preparation method of the spicy olive can is provided.

The present invention is using the basic conception of technical solution: a kind of preparation method of spicy olive can, including as follows Step:

1) fruit is selected to choose olea europaea fruit spare；2) it cleans, clean and clean the olea europaea fruit of select with clear water；3) it takes off Olea europaea fruit after cleaning is placed in 1% saleratus solution that fruit water quality ratio is 1:2-2.5 by bitterness impregnates 6-8 hours, uses To slough the bitter taste of olea europaea fruit；4) dealkalize is by the olea europaea fruit after de- bitterness in 1% that fruit water quality ratio is 1:2-2.5 6-8 hours are impregnated in acetum to slough sodium bicarbonate；5) allotment seasoning water is added in pure water mass ratio for 1% salt, 0.1% potassium sorbate, 5% capsicum section, 3% pepper grain；6) it encapsulates the olea europaea fruit and seasoning water addition can Jing Guo pre-treatment Sealing is covered after bottle；7) sterilizing will cover sealing can be placed in sterilizing installation do sterilization processing after finished product.

A kind of spicy olive can, is prepared by the above method.

The invention has the advantages that the production of olea europaea fruit can needs to consume 24 than conventional method according to this scheme Hour pre-treatment more time and labour saving, improves efficiency and the rate of output；Pulp is sturdy, crisp；In only sweet tea olive tank The rich in taste degree of olive can is increased on the basis of head and salty olive can.

Specific embodiment

Below with reference to embodiment, the invention will be further described, and the scope of protection of present invention is not limited to implement The range of example expression.

A kind of preparation method of spicy olive can, includes the following steps:

1, selecting fruit to choose, fruit is big, meat is thick, core is small, in the same size, fruit shape is rectified, the olea europaea fruit of condition beauty；2, net Choosing, cleaning clean the olea europaea fruit of select with clear water；3,1% little Su that bitter water quality ratio is 1:2-2.5 is taken off It beats in solution and sloughs within 6-8 hours the bitter taste of olea europaea fruit；4, dealkalize water quality ratio is in 1% acetum of 1:2-2.5 Slough sodium bicarbonate within 6-8 hours；5, mass ratio is added in pure water as 1% salt, 0.1% potassium sorbate, 5% peppery in allotment seasoning water Green pepper section, 3% pepper grain；6, encapsulation will be covered after can is added in the olea europaea fruit of pre-treatment and seasoning water and be sealed；7, it goes out Bacterium will cover sealing can be placed in sterilizing installation do sterilization processing after finished product.

A kind of spicy olive can, is prepared by the above method.

Claims (2)

1. a kind of preparation method of spicy olive can, which comprises the steps of:

1) fruit is selected to choose olea europaea fruit spare；2) it cleans, clean and clean the olea europaea fruit of select with clear water；3) it takes off Olea europaea fruit after cleaning is placed in 1% saleratus solution that fruit water quality ratio is 1:2-2.5 by bitterness impregnates 6-8 hours, uses To slough the bitter taste of olea europaea fruit；4) dealkalize is by the olea europaea fruit after de- bitterness in 1% that fruit water quality ratio is 1:2-2.5 6-8 hours are impregnated in acetum to slough sodium bicarbonate；5) allotment seasoning water is added in pure water mass ratio for 1% salt, 0.1% potassium sorbate, 5% capsicum section, 3% pepper grain；6) it encapsulates the olea europaea fruit and seasoning water addition can Jing Guo pre-treatment Sealing is covered after bottle；7) sterilizing will cover sealing can be placed in sterilizing installation do sterilization processing after finished product.

2. a kind of spicy olive can, which is characterized in that it is prepared by method described in claim 1.