CN109717433A - A kind of processing method of nutrition carrot sauce - Google Patents

Abstract

The invention discloses a kind of processing methods of nutrition carrot sauce, belong to food processing field.It is characterized by: being cleaned using sorting, stripping and slicing is broken, mashing of precooking, allotment concentration, tinning sterilizing, cooling to examine, the processing process of finished product.The utility model has the advantages that product of the present invention is full of nutrition, mouthfeel is soft, there is the unique flavor of carrot, sour and sweet palatability.This product is rich in a variety of nutriments such as vitamin and minerals, easily it is absorbed by the body, it can improve a poor appetite, promote digestion, facilitate the immune function of enhancing body, have effects that Appetizing spleen-tonifying, open and dredge gas and cancer-resisting under benefit, disperse accumulation, is a kind of green and healthy, low-sugar low-fat health-preserving food.

Description

A kind of processing method of nutrition carrot sauce

Technical field

The present invention relates to a kind of processing methods of food, more particularly, to a kind of processing method of nutrition carrot sauce.

Background technique

Carrot, the aerial stem of plant can be edible, and stem skin Bai Lvse, stem meat is tender and crisp, and young tender stem is emerald green, change after mature white green Color.Also known as lettuce, one arrives biennial vegetable, the rhizome of main edible meat.Tender leaf is also edible.Stem, Ye Zhonghan carrot Element, bitter have an analgesic effect, carrot it is adaptable, can spring and autumn or overwintering cultivation, based on spring cultivation, summer Harvest.

The effect of carrot: 1, open and dredge benefit, gas under disperse accumulation: carrot taste is pure and fresh and slightly bitter taste, and can stimulate digestion enzyme Secretion, improves a poor appetite, milk-like slurry can enhance the secretion of gastric juice, glandula digestive and bile, to promote the function of each digestive organs Can, it is especially advantageous to the patient of reduction acid in digestive function weakness, alimentary canal and constipation；2, strong body, cancer-resisting: recklessly Radish contains multivitamin and minerals, has the function of adjusting nervous function, is rich in people in contained organic substances The absorbable ferro element of body, to there is hypoferric anemia patient highly beneficial.The hot water extract of carrot has very certain cancer cells High inhibiting rate, therefore can be used to cancer-resisting again；3, diuresis promotes lactation: carrot potassium content is much higher than sodium content, is conducive in vivo Water-electrolyte balance, promote urination and milk secretion, have certain dietary function to hypertension, oedema, heart patient.

Summary of the invention

Present invention aim to address carrots to be not easy the problem of storing, and provides a kind of processing method of nutrition carrot sauce.

The technical scheme adopted by the invention to solve the technical problem is that:

A kind of processing method of nutrition carrot sauce, it is characterised in that: cleaned using sorting, stripping and slicing is broken, mashing of precooking, allotment Concentration, tinning sterilizing, cooling to examine, the processing process of finished product, concrete operation step are as follows:

A, sorting is cleaned: selecting the carrot that fresh mature, containing cellulose are few, meat is tender and crisp is raw material, is impregnated with circulating water, is clear Wash clean；

B, stripping and slicing is broken: the fibrous layer of carrot all being pruned, and cuts the relatively old part in root and the excessively tender part in top, by it It is cut into bulk, is put into crusher and quickly smashes, particle size after cracking 8-12mm；

C, it precooks mashing: broken carrot being immediately fed into pre- boiler and is heated, is then fed into double-channel beater and is beaten Slurry；

D, allotment concentration: flowing into slurry in material-compound tank, sesame, fructose and flavoring pineapple essence seasoning is added, with citric acid and apple Acid adjustment acidity, the agar for being added 0.45% improve colloid performance, are then placed in vacuum concentration case and are concentrated, until at can Dissolubility solid content, thickening temperature are 78-80 DEG C；

E, tinning sterilizes: sauce being heated to 95 DEG C, is fitted into glass jar, sterilizes in 106 DEG C of boiling water at random in retort 40 minutes；

F, cooling to examine: to be taken out after sterilizing and naturally cool to 36 DEG C, as finished product, its filling amount, capping feelings are examined before storage There are foreign and other abnormal conditions in condition, slurry.

The utility model has the advantages that product of the present invention is full of nutrition, mouthfeel is soft, there is the unique flavor of carrot, sour and sweet palatability.This Product is easily absorbed by the body rich in a variety of nutriments such as vitamin and minerals, can improve a poor appetite, promote digestion, help In the immune function of enhancing body, have effects that Appetizing spleen-tonifying, open and dredge gas and cancer-resisting under benefit, disperse accumulation, is a kind of green The health-preserving food of color health, low-sugar low-fat.

Specific embodiment

Embodiment 1:

A kind of processing method of nutrition carrot sauce, concrete operation step are as follows:

A, sorting is cleaned: selecting the carrot that fresh mature, containing cellulose are few, meat is tender and crisp is raw material, is impregnated with circulating water, is clear Wash clean；

B, stripping and slicing is broken: the fibrous layer of carrot all being pruned, and cuts the relatively old part in root and the excessively tender part in top, by it It is cut into bulk, is put into crusher and quickly smashes, particle size after cracking 28mm；

C, precook mashing: broken carrot will be immediately fed into pre- boiler and heat, and be then fed into beater and be beaten；

D, allotment concentration: flowing into slurry in material-compound tank, and protein sugar and stevioside seasoning is added, and adjusts acidity with citric acid, adds Enter a small amount of pectin and improve colloid performance, then admix a little malt syrup, is then placed in vacuum concentration case and is concentrated, until at Soluble solid, thickening temperature are 80-85 DEG C；

E, tinning sterilizes: sauce being heated to 90 DEG C, is fitted into glass jar, sterilizes in 100 DEG C of boiling water at random in retort 15 minutes；

F, cooling to examine: to be taken out after sterilizing and naturally cool to 30 DEG C, as finished product, its filling amount, capping feelings are examined before storage There are foreign and other abnormal conditions in condition, slurry.

Embodiment 2:

A kind of processing method of nutrition carrot sauce, concrete operation step are as follows:

A, sorting is cleaned: selecting the carrot that fresh mature, containing cellulose are few, meat is tender and crisp is raw material, is impregnated with circulating water, is clear Wash clean；

B, stripping and slicing is broken: the fibrous layer of carrot all being pruned, and cuts the relatively old part in root and the excessively tender part in top, by it It is cut into bulk, is put into crusher and quickly smashes, particle size after cracking 25mm；

C, precook mashing: broken carrot will be immediately fed into pre- boiler and heat, and be then fed into beater and be beaten； Banana and mango peeling are handled, take its pulp, mix into paste addition；

D, allotment concentration: flowing into slurry in material-compound tank, and fructose and lemon extract seasoning is added, and adjusts acidity with lactic acid, is added A small amount of methylcellulose, which is received, improves colloid performance, is then placed in vacuum concentration case and is concentrated, until at soluble solid, Thickening temperature is 80-85 DEG C；

E, tinning sterilizes: sauce being heated to 90 DEG C, is fitted into glass jar, sterilizes in 100 DEG C of boiling water at random in retort 15 minutes；

F, cooling to examine: to be taken out after sterilizing and naturally cool to 30 DEG C, as finished product, its filling amount, capping feelings are examined before storage There are foreign and other abnormal conditions in condition, slurry.

Certainly, above is representative instance of the invention, and in addition to this, the present invention can also have other a variety of specific implementations Mode, all technical solutions formed using equivalent substitution or equivalent transformation, is all fallen within the scope of protection of present invention.

Claims (1)

1. a kind of processing method of nutrition carrot sauce, it is characterised in that: cleaned using sorting, stripping and slicing is broken, mashing of precooking, and adjusts With concentration, tinning sterilizing, cooling to examine, the processing process of finished product, concrete operation step are as follows:

A, sorting is cleaned: selecting the carrot that fresh mature, containing cellulose are few, meat is tender and crisp is raw material, is impregnated with circulating water, is clear Wash clean；

B, stripping and slicing is broken: the fibrous layer of carrot all being pruned, and cuts the relatively old part in root and the excessively tender part in top, by it It is cut into bulk, is put into crusher and quickly smashes, particle size after cracking 8-12mm；

C, it precooks mashing: broken carrot being immediately fed into pre- boiler and is heated, is then fed into double-channel beater and is beaten Slurry；

D, allotment concentration: flowing into slurry in material-compound tank, sesame, fructose and flavoring pineapple essence seasoning is added, with citric acid and apple Acid adjustment acidity, the agar for being added 0.45% improve colloid performance, are then placed in vacuum concentration case and are concentrated, until at can Dissolubility solid content, thickening temperature are 78-80 DEG C；

E, tinning sterilizes: sauce being heated to 95 DEG C, is fitted into glass jar, sterilizes in 106 DEG C of boiling water at random in retort 40 minutes；

F, cooling to examine: to be taken out after sterilizing and naturally cool to 36 DEG C, as finished product, its filling amount, capping feelings are examined before storage There are foreign and other abnormal conditions in condition, slurry.