CN1242683C - Local flavor asparagus tin - Google Patents
Local flavor asparagus tin Download PDFInfo
- Publication number
- CN1242683C CN1242683C CN 02135178 CN02135178A CN1242683C CN 1242683 C CN1242683 C CN 1242683C CN 02135178 CN02135178 CN 02135178 CN 02135178 A CN02135178 A CN 02135178A CN 1242683 C CN1242683 C CN 1242683C
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- CN
- China
- Prior art keywords
- asparagus
- tin
- local flavor
- flavoring
- temperature
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Abstract
The present invention provides an asparagus tin with a local flavor, which comprises the raw materials of 2% of flavoring, 58% to 65% of asparagus and balance of soup blend according to weight ratio. A preparation method comprises: after being cleaned and disinfected, the asparagus is processed by pre-boiling or water removal in water or steam of 80 DEG C to 86 DEG C for 5 minutes; after being cooled to lower than 30 DEG C, the asparagus is mixed with the flavoring and the soup blend proportionally, and the mixture is added into a tin; the tin is deaired at a temperature of 90 DEG C to 100 DEG C for 8 to 10 minutes, the temperature of materials at the center of the tin is not less than 80 DEG C to 85 DEG C; after being sealed, the tin is sterilized in a sterilization kettle with a temperature of 100 DEG C (+/-)2 DEG C for 18 to 22 minutes; and then, the tin is quickly cooled to room temperature, and the finished product is obtained. Compared with the prior art, the asparagus tin with a local flavor has the advantages of reasonable technological design and energy saving. The original delicious flavor of the asparagus can be kept, and the asparagus tin with a local flavor has a crisp, delicious, sour and sweet taste. The disadvantage of low and light taste of the traditional asparagus tin is overcome, and the asparagus tin with a local flavor is adaptable to popular taste. Thus, the asparagus tin with a local flavor has very good popularization value and use value.
Description
1, technical field
The present invention relates to a kind of preparation method of tinned food, specifically a kind of local flavor asparagus tin and preparation method thereof.
2, technical background
Asparagus is known as anticancer pollution-free food by people, and it is that people preserve and edible a kind of manufacturing process asparagus is long-time that asparagus is processed into canned asparagus spear.The deficiency that the processing method of the canned asparagus spear of prior art exists is that high-temperature sterilization is handled, and sterilising temp is many more than 120 ℃, and a large amount of active materials under this temperature in the asparagus of sterilization back are destroyed, thereby has reduced the natural flavour mountaineous and anti-cancer and cancer-preventing effect of asparagus.
3, goal of the invention
The purpose of this invention is to provide a kind of long-time storage that had both helped asparagus, do not destroy local flavor asparagus tin of the natural flavour mountaineous of asparagus and anti-cancer and cancer-preventing activity and preparation method thereof again.
The objective of the invention is to realize in the following manner, in order to prevent the destruction of high-temperature sterilization and anti-cancer and cancer-preventing activity natural flavour mountaineous to asparagus, adopt the technology of low temperature sterilization, sterilising temp is controlled at 90-100 ℃; The prescription by having changed flavoring and the prescription of soup stock, the acidity that improves soup stock realizes the purpose of anticorrosion and long-time storage, and the effect of long term storage is identical with high-temperature sterilization, and mouthfeel is improved, adopt low temperature sterilization to reduce the consumption of the energy, thereby production cost is reduced greatly.
Local flavor asparagus tin of the present invention, raw material comprises flavoring, asparagus and soup stock, by weight flavoring is 1-3%, asparagus is 55%-70%, all the other are soup stock, the preparation method be with the asparagus behind the cleaning and sterilizing in 80 ℃ of-86 ℃ of water or precooked in the steam or complete 5 minutes, being cooled to below 30 ℃ adds in the jar with flavoring and soup stock in proportion, under 90 ℃-100 ℃ temperature, outgased 8-10 minute again, jar center material temperature is not less than 80 ℃-85 ℃, with can in the sterilization still under 100 ℃ ± 2 ℃ temperature low temperature sterilization 18-22 minute, be quickly cooled to room temperature then and be finished product after sealing.
Local flavor asparagus tin of the present invention, the preferred weight percent of raw material are formed: flavoring is 1.5-2.5%, and asparagus is 60%-65%, and all the other are soup stock.
Local flavor asparagus tin of the present invention, the optimum weight percentage of raw material are formed: flavoring is 2%, and asparagus is 62%, and all the other are soup stock.
Local flavor asparagus tin of the present invention, flavoring is made up of fresh ginger-chip, pepper, chilli, fennel, basyleave, white trifoliate orange, dried orange peel, and the ratio of mixing is 4: 2: 2: 1: 1: 1: 1.
Local flavor asparagus tin of the present invention, soup stock are to add water by acetic acid, citric acid, sugar, salt to be mixed and made into, and acidity requires the pH value to be controlled between the 2.5-3.0, and pol (measuring with refractometer) is controlled between the 24-28 degree; Nacl content is controlled at 6.0-7.0%.
Local flavor asparagus tin of the present invention can be selected one or both mixture of glacial acetic acid or acetin for use; Sugar can be selected one or more mixture of sucrose, beet sugar, stevia for use.
4, embodiment:
Concrete production technology is as follows:
1, from white, the green asparagus of gathering, picks out diameter and carry out high-pressure wash with the sterilization chlorine water of 15ppm at the raw material of 5mm-15mm.
2, the asparagus after will cleaning is cooled to below 30 ℃ standby in 80 ℃ of-86 ℃ of water or precooked in the steam or complete 5 minutes.
3, white, the green asparagus of being about to pack into through the slack tank of sterilization in 4: 2: 2: 1: 1: 1: 1 ratio added fresh ginger-chip, pepper, chilli, fennel, basyleave, white trifoliate orange, several flavorings of dried orange peel, adds 2% of the not super can content of weight weight;
4, cut off to suitable length by different jars of type specifications white, the green asparagus that (precooking) cross that will complete, prepare in the jar of condiment with packing into after the clear water flushing once more, the asparagus weight of packing into accounts for the 58%-65% of can content weight.
5, with glacial acetic acid or acetin, citric acid; Sucrose or sweet sugar, stevia; The flavor enhancement that salt is three types is mixed with the soup injection and installs in the semi-finished product jar of asparagus, and the soup preparation requires the pH value between 2.5-3.0, and pol (measuring with refractometer) is controlled between the 24-28 degree; Nacl content is controlled at 6.0-7.0%; The soup of filling accounts for the 33-40% of the total content weight of can.
6, the semi-finished product that will inject soup outgased 8-10 minute under 90 ℃-100 ℃ temperature, made a jar central temperature reach 80 ℃-85 ℃.
7, the semi-finished product after the degassing in time seal.
8, the can after sealing carried out under 100 ℃ ± 2 ℃ condition cold sterilization 18-22 minute in the sterilization still, was quickly cooled to 38 ℃ ± 2 ℃ then.
9, the cooled seasoning canned asparagus spear of sterilization pile deposited played inspection after 10 days, reject defective products after, be the finished product packing warehouse-in through inspecting the qualified decals that carries out by random samples.
The preparation example of soup:
Selection content is that glacial acetic acid, acetin, sucrose, beet sugar and the edible purified salt more than 99% is example, and its configuration proportion is:
Add glacial acetic acid or acetin 1.5g-1.8g in the 100g water; Sucrose or beet sugar 25g-30g; Table salt 7g-8g stirring and dissolving evenly gets final product tinning.
The canned asparagus spear that uses technology of the present invention to make can keep various nutritions and original form and the local flavor of asparagus; Trace element and amino acid such as the selenium of the multiple needed by human that wherein contains, copper, magnesium, manganese, chromium, non-albumen nitrogen substance and acid, aspartic based on asparagine, reed tincture, mannosan, choline etc. are to pre-anti-cancer, heart disease, hypertension, heart murmur, apocamnosis, oedema, cystitis, diseases such as dysuria all have certain dietary function.
Local flavor asparagus tin of the present invention is compared with existing technology, have technological design rationally, save the energy, Can make asparagus keep original delicious local flavor, and have clear and melodious good to eat sour-sweet local flavor, overcome traditional asparagus tank The low light shortcoming of draught animals flavor makes its popular taste preferably, thereby, have good value for applications.
Claims (4)
1. local flavor asparagus tin, it is characterized in that raw material is to form by following percentage by weight: flavoring is 1-3%, and asparagus is 55%-70%, and all the other are soup stock; Wherein flavoring is made up of fresh ginger-chip, pepper, chilli, fennel, basyleave, white trifoliate orange, dried orange peel, and the ratio of mixing is 4: 2: 2: 1: 1: 1: 1; Soup stock is to add water by acetic acid, citric acid, sugar, salt to be mixed and made into, and acidity requires the pH value to be controlled between the 2.5-3.0, and pol is controlled between the 24-28 degree; Nacl content is controlled at 6.0-7.0%;
Preparation process is: with the asparagus behind the cleaning and sterilizing in 80 ℃ of-86 ℃ of water or precooked in the steam or complete 5 minutes, being cooled to below 30 ℃ adds in the jar with flavoring and soup stock in proportion, under 90 ℃-100 ℃ temperature, outgased 8-10 minute again, jar center material temperature is 80 ℃-85 ℃, with can in the sterilization still under 100 ℃ ± 2 ℃ temperature low temperature sterilization 18-22 minute, be quickly cooled to room temperature then and be finished product after sealing.
2. local flavor asparagus tin according to claim 1, it is characterized in that the percentage by weight composition of raw material is: flavoring is 1.5-2.5%, and asparagus is 60%-65%, and all the other are soup stock.
3. local flavor asparagus tin according to claim 1, it is characterized in that the percentage by weight composition of raw material is: flavoring is 2%, and asparagus is 62%, and all the other are soup stock.
4. local flavor asparagus tin according to claim 1 is characterized in that sugar selects one or more mixture of sucrose, beet sugar, stevia for use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02135178 CN1242683C (en) | 2002-07-15 | 2002-07-15 | Local flavor asparagus tin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02135178 CN1242683C (en) | 2002-07-15 | 2002-07-15 | Local flavor asparagus tin |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1468541A CN1468541A (en) | 2004-01-21 |
| CN1242683C true CN1242683C (en) | 2006-02-22 |
Family
ID=34146070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 02135178 Expired - Fee Related CN1242683C (en) | 2002-07-15 | 2002-07-15 | Local flavor asparagus tin |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1242683C (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101658275B (en) * | 2009-09-17 | 2011-12-28 | 菏泽巨鑫源食品有限公司 | Instant asparagus and preparation method thereof |
| CN102058070A (en) * | 2010-11-15 | 2011-05-18 | 山东众地众想食品有限公司 | Process for processing hot and sour canned asparagus |
| CN102406136B (en) * | 2011-11-11 | 2013-04-03 | 福建金萌生态农林科技有限公司 | Method for processing black dried bamboo and a method for processing flexible package of black bamboo |
| CN102948697A (en) * | 2012-11-19 | 2013-03-06 | 福建鑫鑫獭兔有限公司 | Production method for bitter bamboo shoot snack food |
| CN102960429A (en) * | 2012-11-26 | 2013-03-13 | 众地食品有限公司 | Steam precooking production method of canned food |
| CN105077094A (en) * | 2015-07-14 | 2015-11-25 | 于希萌 | Preparation method of ready-to-eat asparagus |
| CN105394162A (en) * | 2015-12-11 | 2016-03-16 | 安徽律正科技信息服务有限公司 | A production process of edible asparagus |
| CN106616625A (en) * | 2017-01-05 | 2017-05-10 | 虞瑞麒 | Processing method of soft-package seasoned asparagus |
| CN106617005A (en) * | 2017-01-30 | 2017-05-10 | 防城港市奥氏蓝科技有限公司 | Method for preparing charged-up sweet and sour sweet-potato canned products |
| CN110236084A (en) * | 2019-07-16 | 2019-09-17 | 肖胜君 | A kind of asparagus blue or green money willow can and preparation method thereof |
-
2002
- 2002-07-15 CN CN 02135178 patent/CN1242683C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1468541A (en) | 2004-01-21 |
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