CN111053185A - Process flow for roasting pear and pear can - Google Patents
Process flow for roasting pear and pear can Download PDFInfo
- Publication number
- CN111053185A CN111053185A CN201811206202.6A CN201811206202A CN111053185A CN 111053185 A CN111053185 A CN 111053185A CN 201811206202 A CN201811206202 A CN 201811206202A CN 111053185 A CN111053185 A CN 111053185A
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- pear
- strengthening
- minutes
- roasting
- pears
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Links
- 238000000034 method Methods 0.000 title claims abstract description 19
- 230000008569 process Effects 0.000 title claims abstract description 14
- 235000014443 Pyrus communis Nutrition 0.000 title claims description 33
- 241000220324 Pyrus Species 0.000 claims abstract description 50
- 235000021017 pears Nutrition 0.000 claims abstract description 19
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 16
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 16
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 16
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 10
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 10
- 241001506047 Tremella Species 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 8
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 8
- 244000000626 Daucus carota Species 0.000 claims abstract description 8
- 244000061508 Eriobotrya japonica Species 0.000 claims abstract description 8
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims abstract description 8
- 241000234435 Lilium Species 0.000 claims abstract description 8
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 8
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 8
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 8
- 244000269722 Thea sinensis Species 0.000 claims abstract description 8
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 8
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 8
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 8
- 235000005770 birds nest Nutrition 0.000 claims abstract description 8
- 235000005765 wild carrot Nutrition 0.000 claims abstract description 8
- 235000021551 crystal sugar Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 235000012907 honey Nutrition 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 239000002671 adjuvant Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 239000011780 sodium chloride Substances 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 239000013535 sea water Substances 0.000 claims description 2
- 239000004575 stone Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 abstract description 10
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 235000000346 sugar Nutrition 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 description 75
- 230000007160 gastrointestinal dysfunction Effects 0.000 description 7
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 3
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- -1 and strengthening Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005028 tinplate Substances 0.000 description 1
Images
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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
Abstract
The invention discloses a process flow for roasting pears and canned pears, which comprises the following steps: preparing raw materials and adjuvants, cleaning, peeling, removing core, pre-cooking, and packaging; the invention has the beneficial effects that: the preparation process is simplified, and the preparation efficiency is improved; the auxiliary materials are honey, crystal sugar, self-granulated sugar, tremella, red dates, lotus seeds, tea leaves, dried orange peel, lemons, red beans, medlar, longan, lily, snow lotus, bird's nest, loquat and sea, so that the taste of the preparation is improved, the sales volume is increased, and the economic development is promoted.
Description
Technical Field
The invention belongs to the technical field of pear processing, and particularly relates to a process flow for roasting pears and canned pears.
Background
The processing of pears is another measure for fully utilizing pear resources, diversifying products and meeting market demands. The pears can be processed into products such as cans, preserved fruits, fruit juice, fruit wine, roasted pears, jam and the like.
However, some unreasonable factors still exist in the existing processing process of the roasted pears and the canned pears, and the following defects exist in the existing processing process of the roasted pears and the canned pears:
1. the preparation process is too complicated, and the preparation efficiency is reduced;
2. the prepared product has poor taste, is not beneficial to promoting sales and improving economic benefits.
Disclosure of Invention
The invention aims to provide a process flow of roasted pears and canned pears, which aims to solve the problems that some unreasonable factors still exist in the existing process of processing roasted pears and canned pears in the background art, the preparation process is too complicated in the existing process of processing roasted pears and canned pears, and the preparation efficiency is reduced; the prepared product has poor taste, is not beneficial to promoting sales and improving economic benefits.
In order to achieve the purpose, the invention provides the following technical scheme: the process flow of roasting pear and pear can comprises the following steps:
the method comprises the following steps: preparing raw materials and auxiliary materials: the raw material selects the fresh and tender pear with succulent, ripeness above eighty percent, compact pulp tissue, less stone cells and normal flavor; the adjuvants are selected from Mel, crystal sugar, white sugar, Tremella, fructus Jujubae, semen Nelumbinis, folium Camelliae sinensis, pericarpium Citri Tangerinae, fructus Citri Limoniae, semen Phaseoli, fructus Lycii, arillus longan, Bulbus Lilii, herba Saussureae Involueratae, nidus Collocaliae, fructus Eriobotryae, and sea water;
step two: cleaning: washing the pear raw materials in the step one with running water, and washing tremella, red dates, lotus seeds, tea leaves, dried orange peel, lemons, red beans, medlar, longan, lily, snow lotus, bird's nest, loquat and sea with the running water;
step three: peeling: removing pear peel by manual or mechanical peeling method, peeling, and immediately soaking in saline water;
step four: removing kernels: digging out the core of the pear from the middle, and protecting the color with saline water;
step five: pre-cooking: putting the denucleated whole pear into a pot, putting auxiliary materials such as honey, crystal sugar, white granulated sugar, tremella, red date, lotus seed, tea, dried orange peel, lemon, red bean, medlar, longan, lily, snow lotus, bird's nest, loquat and sea into the pot, vacuumizing, and pre-boiling for 5 to 15 minutes at normal temperature;
step six: packaging: placing the pre-cooked pear into a sterilized tank.
In the fourth step, the core of the pear is dug out from the middle, and 1% -2% of saline water is used for protecting the color.
In the fifth step, the cooking is performed at normal temperature for 5 to 15 minutes, or the cooking may be performed at normal temperature for 30 to 120 minutes at 100 ℃, the baking is performed in an oven for 10 to 40 minutes, and the high pressure is performed at 101 to 130 ℃ for 5 to 40 minutes.
Compared with the prior art, the invention has the beneficial effects that;
(1) the preparation process is simplified, and the preparation efficiency is improved;
(2) the auxiliary materials are honey, crystal sugar, white granulated sugar, tremella, red dates, lotus seeds, tea leaves, dried orange peel, lemons, red beans, medlar, longan, lily, snow lotus, bird's nest, loquat and sea, so that the taste of the preparation is improved, the sales volume is increased, and the economic development is promoted.
Drawings
FIG. 1 is a flow chart of the present invention;
Detailed Description
The process flow of roasting pear and pear can comprises the following steps:
the health-care food has the functions of nourishing blood, relieving gastrointestinal dysfunction, promoting blood circulation, relieving gastrointestinal dysfunction, relieving fatigue, improving blood-heat, relieving fatigue, preventing gastrointestinal dysfunction, relieving fatigue, preventing gastrointestinal dysfunction, relieving fatigue, improving blood-heat, improving immunity, relieving fatigue, preventing gastrointestinal dysfunction, relieving fatigue, preventing gastrointestinal dysfunction, relieving fatigue, preventing and treating diseases, improving blood-induced by gastrointestinal dysfunction, strengthening, and improving body-qi-blood-deficiency, strengthening, nourishing blood-qi-blood-yin-deficiency, strengthening, nourishing, moistening, strengthening spleen-blood-qi-heat, moistening, nourishing, strengthening, nourishing, moistening, and strengthening, and resisting, strengthening, resisting, strengthening, resisting, and resisting, strengthening, and resisting, strengthening, and resisting, strengthening, and resisting, strengthening, and resisting, and strengthening, and resisting, and strengthening, and resisting, and strengthening, and resisting, and strengthening, and resisting, and strengthening, and strengthening, and resisting, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and resisting, and strengthening, and resisting, and strengthening, and strengthening, and resisting, and strengthening, and resisting, strengthening, and resisting, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, various body, strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, blood, and strengthening, blood, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening, and strengthening;
step two: cleaning: washing the pear raw materials in the step one with running water, and washing tremella, red dates, lotus seeds, tea leaves, dried orange peel, lemons, red beans, medlar, longan, lily, snow lotus, bird's nest, loquat and sea with the running water;
step three: peeling: removing pear peel by manual or mechanical peeling method, peeling, and immediately soaking in saline water to prevent discoloration;
step four: removing kernels: removing the core of pear and protecting color with 1-2% saline;
step five: pre-cooking: putting the denucleated whole pear into a pot, putting auxiliary materials such as honey, crystal sugar, white granulated sugar, tremella, red date, lotus seed, tea, dried orange peel, lemon, red bean, medlar, longan, lily, snow lotus, bird's nest, loquat and sea into the pot, vacuumizing, pre-boiling at normal temperature for 5 to 15 minutes or boiling at 100 ℃ for 30 to 120 minutes, baking at an oven for 10 to 40 minutes, and baking at high pressure of 101 to 130 ℃ for 5 to 40 minutes;
step six: packaging: packaging the pre-cooked pear, eating in hall, taking out, canning, and making into tinplate, glass bottle, and plastic cup.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (3)
1. The process flow for roasting the pears and the canned pears is characterized by comprising the following steps:
the method comprises the following steps: preparing raw materials and auxiliary materials: the raw material selects the fresh and tender pear with succulent, ripeness above eighty percent, compact pulp tissue, less stone cells and normal flavor; the adjuvants are selected from Mel, crystal sugar, white sugar, Tremella, fructus Jujubae, semen Nelumbinis, folium Camelliae sinensis, pericarpium Citri Tangerinae, fructus Citri Limoniae, semen Phaseoli, fructus Lycii, arillus longan, Bulbus Lilii, herba Saussureae Involueratae, nidus Collocaliae, fructus Eriobotryae, and sea water;
step two: cleaning: washing the pear raw materials in the step one with running water, and washing tremella, red dates, lotus seeds, tea leaves, dried orange peel, lemons, red beans, medlar, longan, lily, snow lotus, bird's nest, loquat and sea with the running water;
step three: peeling: removing pear peel by manual or mechanical peeling method, peeling, and immediately soaking in saline water;
step four: removing kernels: digging out the core of the pear from the middle, and protecting the color with saline water;
step five: pre-cooking: putting the denucleated whole pear into a pot, putting auxiliary materials such as honey, crystal sugar, white granulated sugar, tremella, red date, lotus seed, tea, dried orange peel, lemon, red bean, medlar, longan, lily, snow lotus, bird's nest, loquat and sea into the pot, vacuumizing, and pre-boiling for 5 to 15 minutes at normal temperature;
step six: packaging: placing the pre-cooked pear into a sterilized tank.
2. The process flow of roasting pear and pear can according to claim 1, characterized in that: in the fourth step, the core of the pear is dug out from the middle, and 1% -2% of saline water is used for protecting the color.
3. The process flow of roasting pear and pear can according to claim 1, characterized in that: in the fifth step, the raw materials are pre-cooked for 5 to 15 minutes at normal temperature, or the raw materials are cooked for 30 to 120 minutes at the normal temperature of 100 ℃, baked for 10 to 40 minutes in an oven and baked for 5 to 40 minutes at the high pressure of 101 to 130 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811206202.6A CN111053185A (en) | 2018-10-17 | 2018-10-17 | Process flow for roasting pear and pear can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811206202.6A CN111053185A (en) | 2018-10-17 | 2018-10-17 | Process flow for roasting pear and pear can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111053185A true CN111053185A (en) | 2020-04-24 |
Family
ID=70296779
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811206202.6A Pending CN111053185A (en) | 2018-10-17 | 2018-10-17 | Process flow for roasting pear and pear can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111053185A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772126A (en) * | 2020-06-22 | 2020-10-16 | 砀山梨姐餐饮管理有限公司 | Preparation method of purple sand roasted pears |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132842A (en) * | 2011-02-22 | 2011-07-27 | 雷菊花 | Functional fruit and vegetable can and production process thereof |
| CN103704630A (en) * | 2013-12-19 | 2014-04-09 | 芜湖中路实业有限责任公司 | Tremella snow pear can |
| CN104957619A (en) * | 2015-07-06 | 2015-10-07 | 江南大学 | Tea-flavor bird's nest can and production method thereof |
| CN105077042A (en) * | 2014-05-04 | 2015-11-25 | 保定市佳康食品有限公司 | Snow-pear loquat can and preparation method thereof |
| CN106721710A (en) * | 2016-12-07 | 2017-05-31 | 周思哲 | A kind of pyrus nivalis syrup |
| CN107173726A (en) * | 2016-03-11 | 2017-09-19 | 绿源美味（天津）网络科技有限公司 | A kind of health tin preparation method |
| CN108522915A (en) * | 2018-03-19 | 2018-09-14 | 贵州兴正现代农业发展有限公司 | The processing technology of snow pear juice |
| CN108618031A (en) * | 2018-05-04 | 2018-10-09 | 周晓燕 | A kind of apple, pears combination can and its manufacture craft |
-
2018
- 2018-10-17 CN CN201811206202.6A patent/CN111053185A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132842A (en) * | 2011-02-22 | 2011-07-27 | 雷菊花 | Functional fruit and vegetable can and production process thereof |
| CN103704630A (en) * | 2013-12-19 | 2014-04-09 | 芜湖中路实业有限责任公司 | Tremella snow pear can |
| CN105077042A (en) * | 2014-05-04 | 2015-11-25 | 保定市佳康食品有限公司 | Snow-pear loquat can and preparation method thereof |
| CN104957619A (en) * | 2015-07-06 | 2015-10-07 | 江南大学 | Tea-flavor bird's nest can and production method thereof |
| CN107173726A (en) * | 2016-03-11 | 2017-09-19 | 绿源美味（天津）网络科技有限公司 | A kind of health tin preparation method |
| CN106721710A (en) * | 2016-12-07 | 2017-05-31 | 周思哲 | A kind of pyrus nivalis syrup |
| CN108522915A (en) * | 2018-03-19 | 2018-09-14 | 贵州兴正现代农业发展有限公司 | The processing technology of snow pear juice |
| CN108618031A (en) * | 2018-05-04 | 2018-10-09 | 周晓燕 | A kind of apple, pears combination can and its manufacture craft |
Non-Patent Citations (1)
| Title |
|---|
| 徐金皓: ""红颜"伴你度秋天" * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772126A (en) * | 2020-06-22 | 2020-10-16 | 砀山梨姐餐饮管理有限公司 | Preparation method of purple sand roasted pears |
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Application publication date: 20200424 |