CN112293649A - Sweet corn can with good preservation effect and processing method - Google Patents
Sweet corn can with good preservation effect and processing method Download PDFInfo
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
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- 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
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- 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
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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Abstract
The invention discloses a sweet corn can with a good fresh-keeping effect and a processing method thereof, wherein the sweet corn can comprises the following raw materials in parts by weight: 400 parts of sweet corn kernels, 15-20 parts of carrots, 2-6 parts of medlar, 10-20 parts of red beans and 50-60 parts of Chinese yam; 10-25 parts of auxiliary materials. According to the sweet corn can with good fresh-keeping effect and the processing method, consumers can select the sweet corn can with required sweetness according to eating requirements; the adding of the shredded ginger with different mass portions has different preservation time, the more the number of the shredded ginger is added, the longer the preservation time is, the taste of the sweet corn can is influenced along with the increase of the number of the shredded ginger, the tastes of different consumers are different, and the consumers can select the sweet corn cans with different tastes according to the requirements.
Description
Technical Field
The invention relates to the technical field of canned sweet corns, in particular to a canned sweet corn with a good fresh-keeping effect and a processing method thereof.
Background
Sweet corn is a kind of corn, has the characteristics of fruits and vegetables due to the fact that the sweet corn contains various vitamins and minerals, is also called vegetable corn and is an annual herbaceous plant of the corn of the family georgenics. Coarse fiber and a large amount of magnesium contained in sweet corn can enhance intestinal wall peristalsis, promote the excretion of body wastes and achieve the effect of losing weight, but the taste is not good when the sweet corn is eaten singly, so that the canned sweet corn is sold by shops, the taste is good, the sales volume is large, but the freshness keeping time is long.
Disclosure of Invention
The invention aims to provide a sweet corn can with a good fresh-keeping effect and a processing method thereof, which have long fresh-keeping time, and consumers can select the required sweet corn can according to requirements, so as to solve the problems of poor single taste of sweet corn and short fresh-keeping time after the sweet corn can is prepared in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the sweet corn can with a good preservation effect comprises the following raw materials in parts by weight: 400 parts of sweet corn kernels, 15-20 parts of carrots, 2-6 parts of medlar, 10-20 parts of red beans and 50-60 parts of Chinese yam; 10-25 parts of auxiliary materials.
Preferably, the sweet corn can with good fresh-keeping effect comprises the following raw materials in parts by weight: 350 parts of sweet corn kernels, 18 parts of carrots, 3 parts of medlar, 14 parts of red beans and 56 parts of Chinese yams; 20 parts of auxiliary materials.
Preferably, the sweet corn can with good fresh-keeping effect comprises the following auxiliary materials in parts by weight: 2 parts of shredded ginger, 2 parts of onion sections and 16 parts of white sugar.
Preferably, the sweet corn kernels are corn kernels on fresh mature corn cobs, and the hard knots at the tail ends of the corn kernels are removed.
The invention provides another technical scheme that: a processing method of sweet corn can with good fresh-keeping effect comprises the following steps:
s1: cleaning raw materials: weighing sweet corn kernels, carrots, medlar, red beans and Chinese yams in parts by weight, cleaning the sweet corn kernels, removing skin and slag on the surfaces of the sweet corn kernels, cutting the carrots into carrot kernels with the sizes of the corn kernels, cutting the Chinese yams into long strips, and cleaning the carrot kernels, the medlar, the red beans and the Chinese yams for later use;
s2: putting raw materials into a pot: adding clear water into a pot, igniting and boiling, adding sweet corn kernels, carrot kernels, medlar, red beans and Chinese yams into the pot, covering the sweet corn kernels with the clear water, adding shredded ginger, onion sections and white sugar in parts by mass into the pot, uniformly stirring, and covering the pot with a cover;
s3: boiling and stewing with strong fire: boiling and stewing for 3-5 minutes with strong fire, opening a cover after boiling and stewing, stirring the sweet corn kernels in the pot to uniformly mix all the raw materials, adding hot water to enable the sweet corn kernels to be covered by the juice, and then covering the cover;
s4: boiling and stewing with slow fire: cooking and stewing for 8-12 minutes with slow fire, continuously adding hot water during the cooking and stewing, keeping the sweet corn kernels covered with the juice, and placing the obtained sweet corn juice in a cooling container after the cooking and stewing is continuously performed;
s5: canning and refrigerating: and (5) after the sweet corn juice in the cooling container in the S4 is cooled, filling the sweet corn kernel juice into a bottle according to the weight part, sealing after filling, and placing in a refrigerating chamber for refrigeration.
Compared with the prior art, the invention has the beneficial effects that: according to the sweet corn can with good preservation effect and the processing method, the sweetness of the sweet corn can be adjusted by adding the white sugar with different mass parts, so that the sweet corn can be selected by different consumers; by adding white sugar with different mass parts, the sweet taste after tasting is the same for each part, and after filling, consumers can select the sweet corn can with the required sweetness according to the eating requirement; the fresh-keeping time is different when the shredded ginger with different mass parts is added, the fresh-keeping time is longer when the number of the shredded ginger is more, the taste of the sweet corn can is influenced along with the increase of the number of the shredded ginger, and consumers can select the sweet corn cans with different tastes according to the requirements.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The sweet corn can with a good preservation effect comprises the following raw materials in parts by weight: 400 parts of sweet corn kernels, 15-20 parts of carrots, 2-6 parts of medlar, 10-20 parts of red beans and 50-60 parts of Chinese yam; 10-25 parts of auxiliary materials.
Example 1:
the sweet corn can with a good preservation effect comprises the following raw materials in parts by weight: 350 parts of sweet corn kernels, 18 parts of carrots, 3 parts of medlar, 14 parts of red beans and 56 parts of Chinese yams; 20 parts of auxiliary materials; the auxiliary materials comprise the following components in parts by weight: 5 parts of shredded ginger, 2 parts of onion sections and 16 parts of white sugar; the sweet corn kernels are the corn kernels on fresh and mature corn cobs, and the hard knots at the tail ends of the corn kernels are removed.
Referring to fig. 1, a method for processing a sweet corn can with a good fresh-keeping effect includes the following steps:
the first step is as follows: cleaning raw materials: weighing sweet corn kernels, carrots, medlar, red beans and Chinese yams in parts by weight, cleaning the sweet corn kernels, removing skin and slag on the surfaces of the sweet corn kernels, cutting the carrots into carrot kernels with the sizes of the corn kernels, cutting the Chinese yams into long strips, and cleaning the carrot kernels, the medlar, the red beans and the Chinese yams for later use;
the second step is that: putting raw materials into a pot: adding clear water into a pot, igniting and boiling, adding sweet corn kernels, carrot kernels, medlar, red beans and Chinese yams into the pot, covering the sweet corn kernels with the clear water, adding shredded ginger, onion sections and white sugar in parts by mass into the pot, uniformly stirring, and covering the pot with a cover;
the third step: boiling and stewing with strong fire: boiling and stewing for 3-5 minutes with strong fire, opening a cover after boiling and stewing, stirring the sweet corn kernels in the pot to uniformly mix all the raw materials, adding hot water to enable the sweet corn kernels to be covered by the juice, and then covering the cover;
the fourth step: stewing with slow fire; cooking and stewing for 8-12 minutes with slow fire, continuously adding hot water during the cooking and stewing, keeping the sweet corn kernels covered with the juice, and placing the obtained sweet corn juice in a cooling container after the cooking and stewing is continuously performed;
the fifth step: canning and refrigerating: and after the sweet corn juice in the cooling container is cooled in the fourth step, filling the sweet corn kernel juice into a bottle according to the weight part, sealing the bottle after filling, and placing the bottle in a refrigerating chamber for refrigeration, wherein the refrigerated sweet corn can is marked as A1.
Example 2:
the sweet corn can with a good preservation effect comprises the following raw materials in parts by weight: 350 parts of sweet corn kernels, 18 parts of carrots, 3 parts of medlar, 14 parts of red beans and 56 parts of Chinese yams; 20 parts of auxiliary materials; the auxiliary materials comprise the following components in parts by weight: 8 parts of shredded ginger, 2 parts of onion sections and 8 parts of white sugar; the sweet corn kernels are the corn kernels on fresh and mature corn cobs, and the hard knots at the tail ends of the corn kernels are removed.
A processing method of sweet corn can with good fresh-keeping effect comprises the following steps:
the first step is as follows: cleaning raw materials: weighing sweet corn kernels, carrots, medlar, red beans and Chinese yams in parts by weight, cleaning the sweet corn kernels, removing skin and slag on the surfaces of the sweet corn kernels, cutting the carrots into carrot kernels with the sizes of the corn kernels, cutting the Chinese yams into long strips, and cleaning the carrot kernels, the medlar, the red beans and the Chinese yams for later use;
the second step is that: putting raw materials into a pot: adding clear water into a pot, igniting and boiling, adding sweet corn kernels, carrot kernels, medlar, red beans and Chinese yams into the pot, covering the sweet corn kernels with the clear water, adding shredded ginger, onion sections and white sugar in parts by mass into the pot, uniformly stirring, and covering the pot with a cover;
the third step: boiling and stewing with strong fire: boiling and stewing for 3-5 minutes with strong fire, opening a cover after boiling and stewing, stirring the sweet corn kernels in the pot to uniformly mix all the raw materials, adding hot water to enable the sweet corn kernels to be covered by the juice, and then covering the cover;
the fourth step: stewing with slow fire; cooking and stewing for 8-12 minutes with slow fire, continuously adding hot water during the cooking and stewing, keeping the sweet corn kernels covered with the juice, and placing the obtained sweet corn juice in a cooling container after the cooking and stewing is continuously performed;
the fifth step: canning and refrigerating: and after the sweet corn juice in the cooling container is cooled in the fourth step, filling the sweet corn kernel juice into a bottle according to the weight part, sealing the bottle after filling, and placing the bottle in a refrigerating chamber for refrigeration, wherein the refrigerated sweet corn can is marked as A2.
Example 3:
the sweet corn can with a good preservation effect comprises the following raw materials in parts by weight: 350 parts of sweet corn kernels, 18 parts of carrots, 3 parts of medlar, 14 parts of red beans and 56 parts of Chinese yams; 20 parts of auxiliary materials; the auxiliary materials comprise the following components in parts by weight: 2 parts of shredded ginger, 2 parts of onion sections and 22 parts of white sugar; the sweet corn kernels are the corn kernels on fresh and mature corn cobs, and the hard knots at the tail ends of the corn kernels are removed.
A processing method of sweet corn can with good fresh-keeping effect comprises the following steps:
the first step is as follows: cleaning raw materials: weighing sweet corn kernels, carrots, medlar, red beans and Chinese yams in parts by weight, cleaning the sweet corn kernels, removing skin and slag on the surfaces of the sweet corn kernels, cutting the carrots into carrot kernels with the sizes of the corn kernels, cutting the Chinese yams into long strips, and cleaning the carrot kernels, the medlar, the red beans and the Chinese yams for later use;
the second step is that: putting raw materials into a pot: adding clear water into a pot, igniting and boiling, adding sweet corn kernels, carrot kernels, medlar, red beans and Chinese yams into the pot, covering the sweet corn kernels with the clear water, adding shredded ginger, onion sections and white sugar in parts by mass into the pot, uniformly stirring, and covering the pot with a cover;
the third step: boiling and stewing with strong fire: boiling and stewing for 3-5 minutes with strong fire, opening a cover after boiling and stewing, stirring the sweet corn kernels in the pot to uniformly mix all the raw materials, adding hot water to enable the sweet corn kernels to be covered by the juice, and then covering the cover;
the fourth step: stewing with slow fire; cooking and stewing for 8-12 minutes with slow fire, continuously adding hot water during the cooking and stewing, keeping the sweet corn kernels covered with the juice, and placing the obtained sweet corn juice in a cooling container after the cooking and stewing is continuously performed;
the fifth step: canning and refrigerating: and after the sweet corn juice in the cooling container is cooled in the fourth step, filling the sweet corn kernel juice into a bottle according to the weight part, sealing the bottle after filling, and placing the bottle in a refrigerating chamber for refrigeration, wherein the refrigerated sweet corn can is marked as A3.
Comparative example 1 to example 3, tasting ratios are shown in the table below
From the above table, it can be seen that: in the embodiments 1, 2 and 3, the sweet corn cans with the required sweetness can be selected by consumers according to the eating requirements after filling by adding different white sugar in different mass parts, wherein the sweet tastes after tasting are the same in each part; comparing example 1, example 2 and example 3, it can be seen that the mass parts of the added shredded ginger 2 are the same, the added amount of the shredded ginger in example 2 is the largest, the fresh-keeping time of the sweet corn can prepared from the added raw material in example 2 is the longest, the added amount of the shredded ginger in example 3 is the smallest, and the fresh-keeping time of the sweet corn can prepared from the added raw material in example 3 is the shortest; the fresh-keeping time of the sweet corn can prepared from the raw materials added in the embodiment 2 in parts is between that of the embodiment 2 and that of the embodiment 3, the taste is changed along with the increase of the added parts of the shredded ginger, and the fresh-keeping period is changed along with the change of the taste, so that the sweet corn cans with different shredded ginger parts, namely the long fresh-keeping period, are stored in a classified mode, the different consumers have different likings on the shredded ginger, and the consumers can select the required sweet corn cans according to the requirements.
In conclusion, the sweet corn can with good preservation effect and the processing method thereof provided by the invention can adjust the sweetness of the sweet corn can by adding the white sugar with different mass parts, so as to be selected by different consumers; by adding white sugar with different mass parts, the sweet taste after tasting is the same for each part, and after filling, consumers can select the sweet corn can with the required sweetness according to the eating requirement; the fresh-keeping time is different when the shredded ginger with different mass parts is added, the fresh-keeping time is longer when the number of the shredded ginger is more, the taste of the sweet corn can is influenced along with the increase of the number of the shredded ginger, and consumers can select the sweet corn cans with different tastes according to the requirements. The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (5)
1. The sweet corn can with a good fresh-keeping effect is characterized by comprising the following raw materials in parts by weight: 400 parts of sweet corn kernels, 15-20 parts of carrots, 2-6 parts of medlar, 10-20 parts of red beans and 50-60 parts of Chinese yam; 10-25 parts of auxiliary materials.
2. The sweet corn can with good fresh-keeping effect according to claim 1, characterized by comprising the following raw materials in parts by weight: 350 parts of sweet corn kernels, 18 parts of carrots, 3 parts of medlar, 14 parts of red beans and 56 parts of Chinese yams; 20 parts of auxiliary materials.
3. The sweet corn can with good preservation effect as claimed in claim 2, characterized in that: the auxiliary materials comprise the following components in parts by weight: 2 parts of shredded ginger, 2 parts of onion sections and 16 parts of white sugar.
4. The sweet corn can with good fresh-keeping effect according to claim 1, characterized in that: the sweet corn kernels are the corn kernels on fresh and mature corn cobs, and the hard knots at the tail ends of the corn kernels are removed.
5. The processing method of the sweet corn can with good fresh-keeping effect according to claim 1, characterized by comprising the following steps:
s1: cleaning raw materials: weighing sweet corn kernels, carrots, medlar, red beans and Chinese yams in parts by weight, cleaning the sweet corn kernels, removing skin and slag on the surfaces of the sweet corn kernels, cutting the carrots into carrot kernels with the sizes of the corn kernels, cutting the Chinese yams into long strips, and cleaning the carrot kernels, the medlar, the red beans and the Chinese yams for later use;
s2: putting raw materials into a pot: adding clear water into a pot, igniting and boiling, adding sweet corn kernels, carrot kernels, medlar, red beans and Chinese yams into the pot, covering the sweet corn kernels with the clear water, adding shredded ginger, onion sections and white sugar in parts by mass into the pot, uniformly stirring, and covering the pot with a cover;
s3: boiling and stewing with strong fire: boiling and stewing for 3-5 minutes with strong fire, opening a cover after boiling and stewing, stirring the sweet corn kernels in the pot to uniformly mix all the raw materials, adding hot water to enable the sweet corn kernels to be covered by the juice, and then covering the cover;
s4: boiling and stewing with slow fire: cooking and stewing for 8-12 minutes with slow fire, continuously adding hot water during the cooking and stewing, keeping the sweet corn kernels covered with the juice, and placing the obtained sweet corn juice in a cooling container after the cooking and stewing is continuously performed;
s5: canning and refrigerating: and (5) after the sweet corn juice in the cooling container in the S4 is cooled, filling the sweet corn kernel juice into a bottle according to the weight part, sealing after filling, and placing in a refrigerating chamber for refrigeration.
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| CN105942164A (en) * | 2016-05-25 | 2016-09-21 | 揭阳市骏佳实业有限公司 | Sweet corn can and production process |
| CN106562189A (en) * | 2016-10-29 | 2017-04-19 | 蚌埠市涂山绿园蔬菜科研专业合作社 | Sweet corn can and production method thereof |
| CN107259393A (en) * | 2017-08-01 | 2017-10-20 | 佛山科学技术学院 | A kind of corn diced chicken foods packed in carton containers and preparation method thereof |
| CN108651833A (en) * | 2018-05-17 | 2018-10-16 | 马鞍山中粮生物化学有限公司 | A kind of low sugar sweet corn can and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942164A (en) * | 2016-05-25 | 2016-09-21 | 揭阳市骏佳实业有限公司 | Sweet corn can and production process |
| CN106562189A (en) * | 2016-10-29 | 2017-04-19 | 蚌埠市涂山绿园蔬菜科研专业合作社 | Sweet corn can and production method thereof |
| CN107259393A (en) * | 2017-08-01 | 2017-10-20 | 佛山科学技术学院 | A kind of corn diced chicken foods packed in carton containers and preparation method thereof |
| CN108651833A (en) * | 2018-05-17 | 2018-10-16 | 马鞍山中粮生物化学有限公司 | A kind of low sugar sweet corn can and preparation method thereof |
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