KR102612395B1 - Manufacturing method of canned taro stem for immediate cooking and canned taro stem for immediate cooking manufactured by the same - Google Patents

Abstract

The present invention includes the steps of pre-treating taro stalks by soaking them in water, washing and dehydrating them with cold water; Chopping the pretreated taro stalks into pieces and filling a prescribed amount into a can; Injecting a can with one side open and filled with taro into a degassing chamber, and degassing it by supplying steam heat to the degassing chamber; Putting a lid on the opening portion of the can and sealing the can; sterilizing the sealed canned food can; And a method of manufacturing canned taro stalks for instant cooking that can be consumed conveniently regardless of time and place and have a long shelf life without adding preservatives, including the step of inspecting the sterilized canned can and then packaging it externally. and canned taro stalks for instant cooking produced thereby.

Description

Manufacturing method of canned taro stem for instant cooking and canned taro stem for instant cooking manufactured thereby {Manufacturing method of canned taro stem for immediate cooking and canned taro stem for immediate cooking manufactured by the same}

The present invention relates to a method for manufacturing canned taro stalks for instant cooking that can be consumed conveniently regardless of time and place and has a long shelf life without adding preservatives, and canned taro stalks for instant cooking produced thereby.

Recently, as the number of consumers preferring healthy food has increased due to the influence of well-being, the number of people looking for greens and vegetables regardless of the season is gradually increasing. In addition, as the restaurant industry develops and the number of dual-income couples and single-person households increases, the number of people looking for ready-to-cook convenience foods that can be consumed quickly by purchasing ingredients and shortening the cooking time has recently been increasing.

However, the season suitable for eating vegetables and vegetables is limited, and they must be prepared and eaten at home. In order to eat outdoors, they must be packaged and carried to eat them wherever you want. In particular, foods using the above-mentioned herbs and vegetables have a lot of moisture, so they are easily spoiled, and thus, there is a problem in that their storage properties are reduced. In addition, most of the above-mentioned herbs and vegetables suffer from significant quality deterioration loss due to their structural and compositional characteristics of containing a large amount of pectin, which is weak to heat, and thus quality loss occurs in the manufacture of convenience foods for instant cooking, where high-temperature sterilization processes such as retort and canning are essential. There was a problem in that consumers' preference for it rapidly decreased compared to home-cooked meals and professional restaurant meals.

Accordingly, since ancient times, wild vegetables such as taro stalks, taro stalks, and chwinamul, or vegetables such as cabbage, radish, sea radish, taro stalks, taro stalks, and mushrooms, are harvested in season, dried, then soaked in water and cooked when necessary to be used as food. is a storage method for food materials with excellent storage properties that has been used for a long time. However, in order to cook these dried vegetables, they must be soaked in water to soften the tissue. They must be soaked in water for approximately 12 hours or more, and after soaking, they must be boiled for another 1 to 2 hours, so the pre-processing time before cooking takes a long time. There was an inconvenient problem.

In order to solve this problem, technology has been known to soften plant tissue by treating dried vegetables with alkaline solvents, but treatment of food materials with such alkaline solvents is very limited, and consumers' reactions to this are negative.

In addition, dried vegetables are treated at high pressure and temperature for a certain period of time, and then the pressure is lowered and cooled momentarily to expand and swell the tissue, which loosens the bonds between the tissues of the dried herbs, allowing them to easily absorb water when water is added. Softening technology was used. However, if the temperature or pressure is not controlled accurately and precisely, there is a problem that the tissue breaks or burns and loses its value as a food material.

As a conventional method for manufacturing dried vegetables, freeze-drying is used in Korean Patent Publication Nos. 10-1996-0016748, 10-2007-0000278, Korean Patent Registration Nos. 10-0529965, 10-1111535, and 10-1214510. A method using a method or using a microwave or the like is known. However, these prior technologies still have problems in that the texture, shape, and color of the raw materials are not maintained or that nutritional components are lost due to grinding or finely cutting the ingredients to facilitate the cooking process.

Meanwhile, taro used in stew dishes contains hydroxyl lime, so if you eat taro stems (hereinafter referred to as ‘tarandae’) as is, they will taste bitter and sore, so when cooking taro, first soak them in rice water. There were some inconveniences, such as having to boil taro to remove its astringent taste and adding kelp when cooking.

In this way, there is no problem with cooking using taro stalks when cooking food on a small scale at home, but in business establishments such as large restaurants, cleaning the taro stalks is not only very inconvenient, but also causes disadvantages such as significant labor costs for cleaning the taro stalks. .

Republic of Korea Patent Publication No. 10-1996-0016748 Republic of Korea Patent Publication No. 10-2007-0000278 Republic of Korea Patent No. 10-0529965 Republic of Korea Patent No. 10-1111535 Republic of Korea Patent No. 10-1214510

The technical problem to be solved by the present invention is to provide ready-to-cook convenience food that can be easily consumed regardless of time and place and has a long shelf life without adding preservatives, while maintaining the texture, shape and color of the raw materials, and providing nutritious nutrients. The object is to provide a method for manufacturing canned taro stalks for instant cooking that can minimize loss of ingredients, and canned taro stalks for instant cooking manufactured thereby.

One embodiment of the present invention includes the steps of pre-treating taro stalks by soaking them in water for 0.5 to 5 hours, washing and dehydrating them with cold water at 0 to 10°C; Cutting the pretreated taro stalks into pieces of 3 to 15 cm in length and filling a prescribed amount into a can; Degassing by injecting a can with the taro bag filled with one side open into a degassing box and supplying steam heat to the degassing box for 15 to 30 minutes so that the temperature of the filled taro bag is 85 to 100°C; While the temperature of the degassed taro zone is maintained at 85 to 100° C., placing a lid on the opening portion of the can while maintaining vacuum and sealing the can using a sealer; Putting the sealed can in a sterilizer, heating it at 120 to 130° C. for 10 to 20 minutes, and cooling it with cooling water to sterilize it; and inspecting the sterilized can, and then packaging the can.

The step of pretreating the taro stalk is to soak the taro stalk in water for 0.5 to 5 hours, heat the taro stalk at 90 to 100 ° C. for 10 to 30 minutes, and then wash and dehydrate the taro stalk with cold water at 0 to 10 ° C. It may be.

In the step of pre-treating the taro stalks, the water for soaking the taro stalks is carbonated water, and the cold water washing is performed by putting the soaked taro stalks into cold water at 0 to 10° C. and then ultrasonicating; In the step of filling the canned can with a prescribed amount, 100 parts by weight of the pretreated taro stalks are filled with 50 to 70 parts by weight of a storage solution, and the storage solution is 100 parts by weight of purified water, 20 to 50 parts by weight of taro stalk powder, and licorice. It may be an extract obtained by boiling 50 to 70 parts by weight, 5 to 10 parts by weight of sugar, and 1 to 5 parts by weight of salt in a heating container, then cooling and filtering.

Another embodiment of the present invention provides a canned taro stem for instant cooking manufactured by the method for manufacturing a canned taro stem for instant cooking according to an embodiment of the present invention.

The method for producing canned taro stalks for instant cooking according to an embodiment of the present invention and the canned taro stalks for instant cooking produced thereby have the effect of being a convenience food for instant cooking that can be easily consumed regardless of time and place. In particular, it has the effect of allowing consumers to eat it easily and quickly by directly applying it to various soups and side dishes without any additional processing such as washing, cleaning, drying, or pickling.

In addition, the canned taro stalk for instant cooking according to one embodiment of the present invention has a long shelf life at room temperature without adding preservatives. Therefore, it has the effect of reducing the burden of refrigerated or frozen storage and the hassle of thawing.

In addition, the canned taro stalk for instant cooking according to one embodiment of the present invention expands the vegetable tissue of the taro stalk and quickly recovers and maintains the texture, shape, and color of the raw material, thereby causing loss of nutrients, especially deterioration. It has the effect of minimizing losses.

Hereinafter, embodiments of the present invention will be described in detail. However, this is presented as an example, and the present invention is not limited thereby, and the present invention is only defined by the scope of the claims to be described later.

One embodiment of the present invention includes the steps of pre-treating taro stalks by soaking them in water for 0.5 to 5 hours, washing and dehydrating them with cold water at 0 to 10°C; Cutting the pretreated taro stalks into pieces of 3 to 15 cm in length and filling a prescribed amount into a can; Degassing by injecting a can with the taro bag filled with one side open into a degassing box and supplying steam heat to the degassing box for 15 to 30 minutes so that the temperature of the filled taro bag is 85 to 100°C; While the temperature of the degassed taro zone is maintained at 85 to 100° C., placing a lid on the opening portion of the can while maintaining vacuum and sealing the can using a sealer; Putting the sealed can in a sterilizer, heating it at 120 to 130° C. for 10 to 20 minutes, and cooling it with cooling water to sterilize it; and inspecting the sterilized can, and then packaging the can.

The method of manufacturing canned taro stalks for instant cooking according to an embodiment of the present invention uses taro stalks and includes the steps of pretreatment, filling cans, degassing, sealing, sterilization, and packaging, so that the texture, shape, and color are excellent. , canned taro stalks for instant cooking with excellent storage properties can be provided. In particular, the soaking time of taro stalks can be dramatically shortened compared to before, and even if pretreated quickly through this soaking process, the vegetable tissue of the taro stalks can be sufficiently expanded, quickly recovering and maintaining the texture, shape, and color of the raw materials. It is effective in producing canned taro stalks for instant cooking. In addition, this process has the effect of minimizing the loss of nutrients, especially deterioration loss, and greatly improves storage at room temperature.

As a result, it is a convenience food for instant cooking that can be easily consumed regardless of time and place. Consumers can apply it directly to various soups and side dishes without any additional processing such as washing, cleaning, drying, or pickling, and can quickly and easily use it. It has the effect of being edible. In addition, the canned taro stalk for instant cooking according to one embodiment of the present invention has the effect of having a long shelf life at room temperature without adding preservatives.

Hereinafter, the present invention will be described in more detail as follows.

In the method of manufacturing canned taro stalks for instant cooking according to an embodiment of the present invention, the taro stalks used can be used alone or mixed with other vegetables, such as dried vegetables or mushrooms. More preferably, it is better to use it alone. A variety of herbs that can be mixed include radish radish, fern, sweet potato shoots, chwinamul, darae shoots, gondre, pumpkin goji, and mushrooms. More preferable vegetables include sea radish, sweet potato shoots, bracken, or gondre. These herbs can be used as dried wild greens, vegetables, various plants such as vegetables, or fungi such as mushrooms, which are known to be edible. Depending on the type of instant cooking intended, the above-mentioned herbs can be used alone or mixed. You can use it.

First, in the pretreatment step, the taro stalk can be pretreated by soaking the taro stalk in water for 0.5 to 5 hours, then washing and dehydrating the taro stalk with cold water at 0 to 10°C. This pretreatment step significantly shortens the soaking time of the taro stalk compared to the conventional method. Even if pretreatment is performed quickly through this soaking process, the subsequent steps have the effect of sufficiently swelling the vegetable tissue of the taro stalk. This has the effect of quickly recovering and maintaining the texture, shape, and color of the raw materials to produce canned taro stalks for instant cooking.

In addition, the step of pre-treating the taro stalk is to soak the taro stalk in water for 0.5 to 5 hours, heat the taro stalk at 90 to 100 ° C. for 10 to 30 minutes, and then wash and dehydrate the taro stalk with cold water at 0 to 10 ° C. By pretreatment, the vegetable tissue of the taro stalk can be more fully expanded, and the above effect can be further improved.

In addition, carbonated water is used as water for soaking the taro stalk, and the cold water washing can be performed by adding the soaked taro stalk to cold water at 0 to 10° C. and then ultrasonication. As a result, the vegetable tissue of the taro stalk can be more fully expanded through the subsequent steps, thereby further improving the above-described effect. In addition, through the above-described process, there is an effect of dramatically reducing the strong aroma and astringent or sore taste unique to taro. This is because the microbubbles of carbonated water and the microbubbles formed by ultrasonic waves evenly contact the minute parts of the vegetable tissue of the taro plant with moisture, and their ultrasonic vibrations evenly expand the minute parts of the plant tissue of the taro plant, creating the unique aroma and astringent taste of the plant. It is judged to have captured the bitter taste.

At this time, the carbonated water has a carbon dioxide gas concentration of 300 to 1000 ppm, and the ultrasonic treatment is performed with ultrasonic energy at a frequency of 40 to 60 kHz to further improve the above effect.

Next, the step of filling the canning can can be performed by cutting the pretreated taro stalks into bite-size pieces of 3 to 15 cm in length and filling the canning can with a specified amount.

At this time, 100 parts by weight of the pretreated taro stalk is filled with 50 to 70 parts by weight of a storage solution, and the storage solution is 100 parts by weight of purified water, 20 to 50 parts by weight of taro stalk powder, 50 to 70 parts by weight of licorice, and 5 sugars. It may be an extract obtained by placing from 10 to 10 parts by weight of salt and 1 to 5 parts by weight of salt in a heating container and boiling it, then cooling and filtering. The use of this storage solution has the effect of extending the shelf life at room temperature without adding preservatives. In addition, since the storage solution finely coats the surface of the pretreated taro stalk, deterioration loss can be minimized through subsequent steps such as degassing, sealing, and sterilization, and the texture, shape, and color of the raw materials can be maintained. It has a long-lasting effect. The above-mentioned effect can be further improved by using the same taro stalk powder used in the storage solution as the taro stalk powder used in the step of pre-treating the taro stalk.

In addition, the above effect can be further improved by using the taro stalk powder having an average particle size of 0.5 to 5 mm.

Next, in the degassing step, the canned can with the taro bag filled with one side open is injected into the degassing box, and steam heat is supplied to the degassing box for 15 to 30 minutes so that the temperature of the filled taro bag is 85 to 100 ° C. It can be done by doing.

As a result, not only can the moisture or storage liquid present in the taro strip better permeate into the vegetable tissue of the taro strip, but it can also gradually expand the vegetable tissue of the taro strip, greatly improving the taste and texture of the taro strip. It works. In addition, it has the effect of removing remaining microbubbles, preventing the propagation of microorganisms and lengthening the shelf life, removing the strong aroma and astringent or astringent taste unique to the filled taro stalk, and reducing the loss of nutrients, especially , It is effective in effectively maintaining the taste, shape, and color of the raw material taro stalk while minimizing deterioration loss.

Next, in the step of sealing the can, the temperature of the degassed taro zone is maintained at 85 to 100 ° C., a lid is placed on the opening of the can while maintaining vacuum, and a sealer is used. Thus, it can be performed by sealing the canned food can.

This prevents air from entering the can.

In addition, since the temperature conditions of the degassing step are maintained and a vacuum is created inside the can, the effect of the degassing step can be maintained for a longer period of time.

At this time, it is better to proceed slowly in order to effectively control the unique aroma and astringent or sore taste of taro stalk. More specifically, the vacuum is performed by first vacuuming for 5 to 10 minutes so that the container maintains a vacuum degree of 45 to 50 mmHg, and then performing secondary vacuum treatment for 0.5 to 2 minutes to maintain the vacuum degree of 30 to 38 mmHg. The effect can be further improved.

Subsequently, the sterilization step may be performed by placing the sealed can in a sterilizer, heating it at 120 to 130° C. for 10 to 20 minutes, and cooling it with cooling water to sterilize it. At this time, in the process of heating at 120 to 130° C. for 10 to 20 minutes, the pressure is first pressurized at 0.1 to 0.3 kgf/cm2 for 2 to 12 minutes, and then increased to 8 to 12°C at 1.5 to 2.0 kgf/cm2. Secondary pressurization can be carried out for 18 minutes.

In addition, the cooling is performed by primary cooling for 5 to 10 minutes with coolant having a temperature of 15 to 20 ℃, and then for 5 to 10 minutes at a pressure of 0.5 to 0.8 kgf/cm2 with coolant having a temperature of 0 to 5 ℃. After the secondary cooling treatment, the third cooling treatment may be performed with cooling water having a temperature of 5 to 10° C. for 15 to 30 minutes.

This is a step in which the vegetable tissue of the taro stalk is expanded, moisture is absorbed into the vegetable tissue, and various bacteria are sterilized at the same time, thereby ensuring the shelf life by thoroughly sterilizing the outside of the can. As a result, it is possible to prevent the contents of the canned taro stalk for instant cooking according to an embodiment of the present invention from being deteriorated or spoiled by microorganisms. In addition, the cooling process with cooling water has the effect of improving the chewing texture of the taro sticks filled inside the can.

Subsequently, the packaging step can be performed by inspecting the sterilized cans and then packaging them externally.

The above canned can inspection is an inspection of canned cans used in the art, and the type is not particularly limited. For example, an X-ray test can be performed by passing the sterilized canned can through an X-ray detector to detect the presence or absence of inedible foreign substances such as metals inside.

Vacuum-packed canned cans that have completed the above inspection can be packaged and discharged after stamping the production date and expiration date on the canned cans as a typical finishing method.

Another embodiment of the present invention provides a canned taro stem for instant cooking manufactured by the method for manufacturing a canned taro stem for instant cooking according to an embodiment of the present invention.

The method for producing canned taro stalks for instant cooking according to an embodiment of the present invention and the canned taro stalks for instant cooking produced thereby have the effect of being a convenience food for instant cooking that can be easily consumed regardless of time and place. In particular, it has the effect of allowing consumers to eat it easily and quickly by directly applying it to various soups and side dishes without any additional processing such as washing, cleaning, drying, or pickling.

In addition, the canned taro stalk for instant cooking according to one embodiment of the present invention has a long shelf life at room temperature without adding preservatives. Therefore, it has the effect of reducing the burden of refrigerated or frozen storage and the hassle of thawing.

In addition, the canned taro stalk for instant cooking according to one embodiment of the present invention expands the vegetable tissue of the taro stalk and quickly recovers and maintains the texture, shape, and color of the raw material, thereby causing loss of nutrients, especially deterioration. It has the effect of minimizing losses.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. However, it is obvious to those skilled in the art that the present invention is not limited to these examples.

Example One

The taro stalks were pretreated by soaking them in water for 1 hour, washing them with cold water at about 1°C, and dehydrating them.

The pretreated taro stalk was cut into pieces of about 5 cm in length, and the specified amount was filled into a can.

A can with the taro bag filled with one side open was injected into the degassing box, and steam heat was supplied to the degassing box for about 30 minutes so that the temperature of the filled taro bag was about 85°C.

The vacuum was maintained while the temperature of the degassed taro zone was maintained at 85°C. At this time, the first vacuum treatment was performed for 5 minutes so that the container maintained a vacuum level of about 45 mmHg, and then the second vacuum treatment was performed for 1 minute so that the container maintained a vacuum level of about 35 mmHg. Afterwards, a lid was placed on the open area of the can and a sealer was used to seal the can.

After placing the sealed cans in a sterilizer, first heating and pressurizing at about 120°C and about 0.3 kgf/cm2 for 3 minutes, then secondarily heating and pressurizing at about 120°C and about 2.0 kgf/cm2 for 12 minutes Heated and pressure treated. Afterwards, primary cooling was performed for 5 minutes with coolant having a temperature of approximately 15°C, and secondary cooling was performed for 7 minutes at a pressure of approximately 0.5 kgf/cm2 with coolant having a temperature of 0°C, followed by cooling to a temperature of 5°C. It was sterilized by third cooling for 30 minutes with coolant.

After inspecting the sterilized can, canned taro for instant cooking was manufactured by external packaging.

Example 2

Taro stalks are soaked by soaking them in carbonated water with a carbon dioxide concentration of 700 ppm for 1 hour. The soaked taro stalks are placed in cold water at about 1°C, then ultrasonicated and washed with ultrasonic energy at a frequency of 60 kHz, and then dehydrated to produce taro stalks. It was pretreated.

The pretreated taro stalk was cut into pieces of about 5 cm in length, and the specified amount was filled into a can. At this time, 100 parts by weight of the pretreated taro stalks were filled with 55 parts by weight of a storage solution, where the storage solution was 100 parts by weight of purified water, 30 parts by weight of taro stalk powder (average particle size of about 1.2 mm), 70 parts by weight of licorice, and sugars. 5 parts by weight and 2 parts by weight of salt were placed in a heating container, boiled, cooled, and filtered, and the resulting extract was used.

A can with the taro bag filled with one side open was injected into the degassing box, and steam heat was supplied to the degassing box for about 30 minutes so that the temperature of the filled taro bag was about 85°C.

The vacuum was maintained while the temperature of the degassed taro zone was maintained at 85°C. At this time, the first vacuum treatment was performed for 5 minutes so that the container maintained a vacuum level of about 45 mmHg, and then the second vacuum treatment was performed for 1 minute so that the container maintained a vacuum level of about 35 mmHg. Afterwards, a lid was placed on the open area of the can and a sealer was used to seal the can.

After placing the sealed cans in a sterilizer, first heating and pressurizing at about 120°C and about 0.3 kgf/cm2 for 3 minutes, then secondarily heating and pressurizing at about 120°C and about 2.0 kgf/cm2 for 12 minutes Heated and pressure treated. Afterwards, primary cooling was performed for 5 minutes with coolant having a temperature of approximately 15°C, and secondary cooling was performed for 7 minutes at a pressure of approximately 0.5 kgf/cm2 with coolant having a temperature of 0°C, followed by cooling to a temperature of 5°C. It was sterilized by third cooling for 30 minutes with coolant.

After inspecting the sterilized can, canned taro for instant cooking was manufactured by external packaging.

Comparative example

The taro stalks were pretreated by soaking them in water for 12 hours, washing them with cold water at about 15°C, and dehydrating them.

The pretreated taro stalk was cut into pieces of about 5 cm in length, and the specified amount was filled into a can.

The canned food filled with the taro stem was maintained at room temperature and under vacuum. At this time, the vacuum was applied for 10 minutes so that the container maintained a vacuum level of about 45 mmHg. Afterwards, a lid was placed on the open area of the can and a sealer was used to seal the can.

The sealed cans were placed in a sterilizer and then heated and pressurized at about 120° C. and about 1.5 kgf/cm2 for 20 minutes. Afterwards, it was cooled with cooling water having a temperature of about 15°C for 5 minutes and then cooled with cooling water having a temperature of 5°C for 30 minutes to sterilize it.

After inspecting the sterilized can, canned taro was manufactured by external packaging.

Test example 1: Sensory test

After storing the canned taro stalks for instant cooking prepared in the above examples and comparative examples at room temperature for 60 days, a total of 70 people (5 men and 5 men in their teens to 70s) were asked to rate color, smell, taste and overall preference with 5 points. Measured using the scaling method, the average values are shown in Table 1 below.

color smell taste Texture overall preference Example 1 3.9 3.5 4.0 4.0 3.8 Example 2 4.2 4.1 4.3 4.1 4.2 Comparative example 3.5 3.2 3.4 3.3 3.4 5: very good, 4: good, 3: average, 2: bad, 1: very bad

As can be seen in Table 1, it can be confirmed that the canned taro stalks for instant cooking according to Examples 1 and 2 of the present invention are superior in color, smell, taste, and overall preference compared to the canned taro stalks according to the comparative example. there was.

Test example 2: Hygiene safety analysis

The canned taro stalks for instant cooking prepared in the above Examples and Comparative Examples were stored at room temperature for 60 days and then analyzed for viable bacterial count and Fo value, and the results are shown in Table 2 below. The number of viable bacteria was measured at 35 ± 0.5 ℃ according to the standard agar plate culture method of A.P.H.A (1970 Recommended procedures for the bacteriological examination of sea water and shellfish 3rd ed, Am Pub Health Accoc Inc, Brodway, New York, 17-24). After culturing for 48 hours, the number of colonies was measured.

Viable bacteria count (cfu/g) Fo value (min) Example 1 N.D. 21.0 Example 2 N.D. 25.2 Comparative example N.D. 13.5 ND: Not Detected

As can be seen in Table 2, the number of viable bacteria (general bacteria) was not detected in both the examples and comparative examples, and the Fo value (heat-resistant bacteria) also exceeded 12 minutes, which is the standard value for overkill. , the examples according to the present invention all showed a high value of 20 minutes or more, while the comparative example showed a relatively low result of 13.5 minutes. That is, it is judged that the canned taro stalks for instant cooking according to Examples 1 and 2 of the present invention can maximize the killing effect of heat-resistant bacteria compared to the canned taro stalks according to the comparative example.

Although the preferred embodiments of the present invention have been described above, various changes, modifications, and equivalents may be used in the present invention. It is clear that the present invention can be equally applied by appropriately modifying the above embodiment. Accordingly, the above description does not limit the scope of the present invention, which is defined by the limitations of the claims below.

Claims (4)

Pretreating taro stalks by soaking them in water for 0.5 to 5 hours, washing and dehydrating them with cold water at 0 to 10°C;
Cutting the pretreated taro stalks into pieces of 3 to 15 cm in length and filling a prescribed amount into a can;
Degassing by injecting a can with the taro bag filled with one side open into a degassing box and supplying steam heat to the degassing box for 15 to 30 minutes so that the temperature of the filled taro bag is 85 to 100°C;
While the temperature of the degassed taro zone is maintained at 85 to 100° C., placing a lid on the opening portion of the can while maintaining vacuum and sealing the can using a sealer;
Putting the sealed can in a sterilizer, heating it at 120 to 130° C. for 10 to 20 minutes, and cooling it with cooling water to sterilize it; and
Including the step of inspecting the sterilized canned can and then packaging it externally,
In the step of preprocessing the taro stalk,
The water for soaking the taro stalks is carbonated water, and the cold water washing is performed by putting the soaked taro stalks in cold water at 0 to 10° C. and then ultrasonicating them;
In the step of filling the canned food can with the prescribed amount,
100 parts by weight of the pretreated taro stalk is filled with 50 to 70 parts by weight of a storage solution, and the storage solution is 100 parts by weight of purified water, 20 to 50 parts by weight of taro stalk powder, 50 to 70 parts by weight of licorice, and 5 to 10 parts by weight of sugar. A method of producing canned taro stalks for instant cooking, characterized in that the extract is obtained by boiling 1 to 5 parts by weight of salt and salt in a heating container, then cooling and filtering.
According to paragraph 1,
The step of preprocessing the taro stalk is
An instant cooking method characterized in that the taro stalks are pretreated by soaking them in water for 0.5 to 5 hours, heating them at 90 to 100°C for 10 to 30 minutes, and then washing and dehydrating them with cold water at 0 to 10°C. Method for manufacturing canned taro stalks.
delete A canned taro stalk for instant cooking, characterized in that it is manufactured by the method for manufacturing a canned taro stalk for instant cooking according to any one selected from claims 1 to 2.