CN1227718A

CN1227718A - Method for producing Ribes burejense can and its processing tool

Info

Publication number: CN1227718A
Application number: CN 98106710
Authority: CN
Inventors: 方修贵; 祝慕韩
Original assignee: INST OF CITRUS ZHEJIANG ACADEMY OF SCIENCES
Current assignee: INST OF CITRUS ZHEJIANG ACADEMY OF SCIENCES
Priority date: 1998-03-02
Filing date: 1998-03-02
Publication date: 1999-09-08
Anticipated expiration: 2018-03-02
Also published as: CN1081441C

Abstract

A canned Ribes burejense is manufactured through such technological steps as sorting said fruits, immersion in alkaline solution, peeling, shaping block, keeping brittleness, rinsing, canning, sealing and sterilization. For the immersion step, the fruits are immersed in the aqueous solution containing complexon (0.02-0.04%) and sodium hydroxide (0.1-0.5%) for 10-20 min while stirred hy compressed air. For peeling step, a drum-type peeling machine is used to remove the peel of fruit white washing the fruit. A barrel-type kernel remover is used to remove kernel. A small metallic spoon is used to remove seeds and soft down.

Description

The preparation method and the machining tool of thorn canned pear

The present invention relates to foods processing technique, particularly relate to the preparation method and the machining tool of tinned fruit.

Rosa roxburghii is a kind of edibility fruit, still based on wild, a small amount of introducing and planting is arranged at present.Because the lighter and many slag of Rosa roxburghii fresh fruit flavor, appearance covers with burr again, so the few eat raw, but is rich in nutrition such as vitamin C because of it, therefore, existingly utilizes the Rosa roxburghii fresh fruit to be processed into fruit juice.Again because Rosa roxburghii not only epidermis have burr, peeling difficulty, and the fruit type is less, includes more fruit seed, the moulding of fruit piece acquires a certain degree of difficulty, and also needs to protect the crisp processing that waits through pulp, so do not sting the making of canned pear so far as yet.

The purpose of this invention is to provide a kind of removal to fruit of Grossularia burejensis Berger epidermis and burr, go the piece moulding of seed fruit and the pulp of pulp are protected the processing method and the related tool of the thorn canned pear of technology such as crisp.

The technical scheme of Rosa roxburghii method for making canned of the present invention is: need through fruit select classification → immersion → peeling → fruit formation of lots → guarantor crisp → rinsing → tinning → operations such as sealing → sterilization, its so-called immersion is a dipping by lye, with containing disodium EDTA (EDTA-Na ₂) aqueous solution of 0.02～0.04%+ NaOH (NaOH) 0.1～0.5%, soaked fruit of Grossularia burejensis Berger 10～20 minutes, and constantly inject pressure-air and stir; So-called peeling is that the fruit of Grossularia burejensis Berger after utilizing roller type peeler with alkali treatment grinds off burr and exocarp, Yi Bian grind skin, Yi Bian towards clear water.

The preparation method of thorn canned pear of the present invention, its so-called fruit formation of lots is that fruit of Grossularia burejensis Berger is respectively downcut a thin slice pulp on fruit top and carpopodium place, removes the fruit core with the cylindrical metal corer, removes the seed and the fur of fruit inside again with the little spoon of metal.

The preparation method of thorn canned pear of the present invention, the crisp processing of its so-called guarantor are after the Rosa roxburghii after the moulding is used the clear water rinsing, immerse to contain 3～5% calcium chloride (CaCl ₂) soaked 12～24 hours in the solution, soak finish after, clean with the clear water rinsing.

The present invention stings the preparation method of canned pear, and its so-called tinning is the Single Roxburgh Rose Fruit piece of packing into and handling well by 35～45% of packing container capacity, adds 55～65% syrup then, again vacuum sealing.

The present invention stings the preparation method of canned pear, and its so-called syrup is a sucrose 20～25%, citric acid 0.15～0.2%, water 75～80%.

The present invention stings the machining tool of canned pear, and its so-called cylindrical metal corer is one and connects bassoon by tubule and formed the diameter phi of tubule ₁=6～10 millimeters, long H=5～7 millimeter, the diameter phi of bassoon ₂=10～15 millimeters, long L=50～70 millimeter.

The present invention stings the machining tool of canned pear, and it is so-called, and to remove the little spoon of seed metal be long be S=80～140 millimeter, head circle spoon diameter phi ₃=2～3 millimeters.

The present invention stings the machining tool of canned pear, and it removes the little spoon of seed metal is the little spoon of stainless steel, the long A=40 of handle of the little spoon of stainless steel～80 millimeters, the long B=40 of preceding bar of connection handle～60 millimeters.

The present invention is the technology of a Rosa roxburghii system can, according to the characteristics of fruit of Grossularia burejensis Berger, through removing exocarp and burr, and removes fruit core, fruit seed and fruit formation of lots by special tool(s), by protecting operations such as tinning after crisp processings, sterilization, makes tinned food again.Not only make this wild resource of Rosa roxburghii obtain development and use, make the health can of homovitamin C content, and be its specific fruit processing, provide a cover practicable route method.

Fig. 1 is a Rosa roxburghii method for making canned processing step flow chart of the present invention;

Fig. 2 is the corer schematic diagram that is used to remove the fruit core in the Rosa roxburghii can process of the present invention;

Fig. 3 is the little spoon schematic diagram that is used to seed in the Rosa roxburghii can process of the present invention.

Below in conjunction with Fig. 1-Fig. 3 embodiments of the invention are done detailed explanation.

The present invention relates to sting the processing method and relevant instrument of canned pear, at first the fruit of Grossularia burejensis Berger of gathering is selected classification, generally select fruit bigger, fruit shape is consistent to be used for the system jar, and fruitlet or malformed fruit are used for fruit juice processing.Fruit for system jar is put in the buck and soaks, with containing EDTA-Na ₂0.02～0.04%, other adds the aqueous solution of NaOH0.1～0.5%, soaked fruit of Grossularia burejensis Berger 10～20 minutes, constantly injecting pressure-air simultaneously stirs, make the Rosa roxburghii exocarp reach suitable extent of corrosion, fruit of Grossularia burejensis Berger after utilizing roller type peeler with alkali treatment again grinds off burr and exocarp, Yi Bian grind skin, Yi Bian towards clear water.Rosa roxburghii after the peeling is respectively downcut a thin slice pulp on fruit top and carpopodium place, the corer made from cylindric stainless steel and other metal materials removes the fruit core again, be actually both corings, moulding again, make block-shaped rechoning by the abacus of fruit as abacus, the two sides is flat, and on every side with the endoporus circle, and still unclean fruit seed and fur were scraped with little spoon and got after the fruit core removed.The corer of so-called cylindric stainless steel material is divided into two sections, i.e. tubule and bassoon, and as shown in Figure 2, tubule is used to the fruit core, penetrates in the Rosa roxburghii, the fruit core is entered in the pipe, general diameter phi ₁=6～10 millimeters, long H=5～7 millimeter; And the diameter phi of bassoon ₂=10～15 millimeters, long L=50～70 millimeter.Make fruit core in the tubule when removing next Single Roxburgh Rose Fruit core and enter bassoon, the fruit core in the bassoon is easy to pour out.The so-called little spoon of seed that goes can be made by stainless steel and other metal materials, because of it extend in the Rosa roxburghii behind the coring, so the long A=40 of its handle portion～80 millimeters connects the preceding bar B=40 of handle～60 millimeters, the little spoon of diameter phi at top ₃=2～3 millimeters.

Claims

1, the preparation method of thorn canned pear, need to select the classification → immersion → peeling → fruit formation of lots → crisp one → rinsing of guarantor → tinning → operations such as sealing → sterilization through fruit, it is characterized in that so-called immersion is a dipping by lye, with containing disodium EDTA (EDTA-Na ₂) aqueous solution of 0.02～0.04%+ NaOH (NaOH) 0.1～0.5%, soaked fruit of Grossularia burejensis Berger 10～20 minutes, and constantly inject pressure-air and stir; So-called peeling is that the fruit of Grossularia burejensis Berger after utilizing roller type peeler with alkali treatment grinds off burr and exocarp, Yi Bian grind skin, Yi Bian towards clear water.

2, the preparation method of thorn canned pear as claimed in claim 1, it is characterized in that so-called fruit formation of lots: be that fruit of Grossularia burejensis Berger is respectively downcut a thin slice pulp on fruit top and carpopodium place, remove the fruit core with the cylindrical metal corer, remove the seed and the fur of fruit inside again with the little spoon of metal.

3, the preparation method of thorn canned pear as claimed in claim 1, it is characterized in that the crisp processing of so-called guarantor be Rosa roxburghii after the moulding with after the clear water rinsing, immerse and contain 3～5% calcium chloride (CaCl ₂) soaked 12～24 hours in the solution, soak finish after, clean with the clear water rinsing.

4, the preparation method of thorn canned pear as claimed in claim 1 is characterized in that so-called tinning is the Single Roxburgh Rose Fruit piece of packing into and handling well by 35～45% of packing container capacity, adds 55～65% syrup, again vacuum sealing then.

5, the preparation method of thorn canned pear as claimed in claim 4 is characterized in that so-called syrup is a sucrose 20～25%, citric acid 0.15～0.2%, water 75～80%.

6, the machining tool of thorn canned pear as claimed in claim 2 is characterized in that so-called cylindrical metal corer is one and connects bassoon (2) by tubule (1) and formed the diameter phi of tubule ₁=6～10 millimeters, long H=5～7 millimeter, the diameter phi of bassoon ₂=10～15 millimeters, long L=50～70 millimeter.

7, the machining tool of thorn canned pear as claimed in claim 2 is characterized in that the little spoon of seed metal is long be S=80～140 millimeter, head circle spoon diameter phi ₃=2～3 millimeters.

8, the machining tool of thorn canned pear as claimed in claim 7 is characterized in that the little spoon of seed metal is the little spoon of stainless steel, the long A=40 of handle of the little spoon of stainless steel～80 millimeters, the long B=40 of preceding bar of connection handle～60 millimeters.