CN102422878A - Production process of yellow peach can - Google Patents
Production process of yellow peach can Download PDFInfo
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- CN102422878A CN102422878A CN201110372796XA CN201110372796A CN102422878A CN 102422878 A CN102422878 A CN 102422878A CN 201110372796X A CN201110372796X A CN 201110372796XA CN 201110372796 A CN201110372796 A CN 201110372796A CN 102422878 A CN102422878 A CN 102422878A
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Abstract
The invention discloses a production process of a yellow peach can, which particularly comprises the following steps: 1. cleaning; 2. cutting into pieces; 3. digging kernels; 4. sprinkling alkali and peeling; 5. cleaning; 6. finishing and grading; 7. weighing; 8. preparing a sugar solution; 9. filling in a pot, and performing vacuum sealing; 10. performing sterilization and cooling; 11. performing transportation and drying. The yellow peach can produced by the process has completely-maintained specific fruit flavor of yellow peaches, maintained solid peach flesh, certain hardness and good taste. The product can not only be eaten directly by consumers, but also be used as an excellent auxiliary material for baked products.
Description
Technical field
The present invention relates to a kind of production technology of Yellow-peach can.
Background technology
In traditional Yellow-peach can production process, in order to prevent peach meat oxidizing brown stain, in it is produced when yellow peach is removed the peel, after the stoning; At first to heat the processing of precooking to yellow peach; To reach the oxidasic activity of deactivation, the process of containment oxidizing brown stain reaches protection peach meat and has vivid color purpose.But this technical process inevitably causes the local flavor of Yellow-peach can to run off, and the peach body is soft mashed, and mouthfeel is relatively poor.
Summary of the invention
The present invention has researched and developed a kind of production technology of Yellow-peach can according to above-mentioned deficiency, and purpose is: the exploitation through new technology fully keeps the distinctive fruit-like flavour of yellow peach, and keeps peach meat strong, has certain rigidity and good mouthfeel.
Technical solution of the present invention:
A kind of production technology of Yellow-peach can: specifically may further comprise the steps:
1, clean:
Selected yellow peach is put into the flushing of tank water, remove surperficial silt and dirt.
2, valve cutting:
With cutting half machine along the commissure rip cutting of yellow peach into two, the control valve cutting does not cause big valvula because of crooked.
3, dig nuclear:
Accurately the nuclear with yellow peach digs out, and the nuclear nest is circular arc, must not be jagged or damaged.
4, drench caustic peeling:
The chankings of stoning is examined nest down, place on the chain row of drenching the caustic peeling machine, drenching the alkali condition is NaOH solution concentration 10-13%; Temperature 90-98 ℃; Drenching the alkali time is 40-90 second, and time length is looked the raw material maturity and decided, and generally should remove whole to the greatest extent skins and not remove pulp is appropriateness.
5, clean:
Chankings after the peeling is residual with circulating water flushing alkali lye immediately, and neutralizes with 0.2% citric acid.
6, finishing, classification:
Repair except that slight mechanical wound, spot and burr with stainless steel knife, cut nuclear point, residual pericarp and do scar, reject defective sheet, the maintainance block sheet is attractive in appearance, and is placed in the plastic crate respectively by size.
7, weigh:
Select by color and luster, size, require piece sheet color and luster unanimity in same jar, size evenly takes by weighing the piece sheet by regulation solid content weight, strict control solid content maximum tinning amount.
8, the preparation of liquid glucose:
Join the soup water and should meet drinking water standard; Clear water in the jacketed pan is boiled, add white granulated sugar again and went into pan boiling 5 minutes, in liquid glucose, add 1 ‰ citric acids; 0.2 ‰ D-sodium isoascorbate (anti-oxidant) stirring and dissolving (adding before the discharging) is filtered the back materials and is pumped in the storage bucket.
9, tinning, vacuum seal:
With the piece sheet after weighing pack into through the sterilization after slack tank in; Add a cover to cover on the jar that is injecting liquid glucose and seal with vacuum seamer rapidly through the cover after the sterilization; Requiring tin seamer vacuum is 0.02-0.4Mpa, seals tight ness rating >=60%, repeatedly connects rate, percentage of head rice >=50%; Seal back visual inspection seal quality, reject and seal bad jar.
10, sterilization cooling:
Syrup class can is the acid food can.Adopt sterilization in open kettle, sterilizing time 18-25min, sterilization temperature 98-100 ℃.Can after the sterilization moves to the outer pond of pot and is cooled to 40 ℃ of jar central temperatures rapidly, and cooling naturally then makes the evaporation of can surface moisture, prevents to get rusty and secondary pollution, and the final contents of residual chlorine of cooling water is not less than 0.5PPM.
11, transportation, drying:
The cooled can of sterilization is delivered to the warehouse, the dry placement, wait is dispatched from the factory.
The chankings of step 2 valve cutting is not if directly get into next procedure, then is dipped in the salt solution of 1-2% and protects look.
The initial temperature of the can that step 10 sterilization of canned food before measurement fixed temperature is minimum requires to be not less than 30 ℃.
Beneficial effect of the present invention:
The Yellow-peach can that above-mentioned explained hereafter goes out has fully kept the distinctive fruit-like flavour of yellow peach, can keep peach meat strong again simultaneously, has certain rigidity and good mouthfeel.This product can not only supply the consumer directly edible, and can also use as the good auxiliary material of baked product.
The specific embodiment
Describe processing step of the present invention in detail below in conjunction with embodiment.
The concrete production technology of Yellow-peach can is:
1, clean:
Selected yellow peach is put into the flushing of tank water, remove surperficial silt and dirt.
2, valve cutting:
With cutting half machine along the commissure rip cutting of yellow peach into two, the control valve cutting does not cause big valvula because of crooked.
3, dig nuclear:
Accurately the nuclear with yellow peach digs out, and the nuclear nest is circular arc, must not be jagged or damaged.
4, drench caustic peeling:
The chankings of stoning is examined nest down, place on the chain row of drenching the caustic peeling machine, drenching the alkali condition is NaOH solution concentration 10-13%; Temperature 90-98 ℃; Drenching the alkali time is 40-90 second, and time length is looked the raw material maturity and decided, and generally should remove whole to the greatest extent skins and not remove pulp is appropriateness.
5, clean:
Chankings after the peeling is residual with circulating water flushing alkali lye immediately, and neutralizes with 0.2% citric acid; Chankings after the valve cutting is not if directly get into next procedure, then is dipped in the salt solution of 1-2% and protects look.
6, finishing, classification:
Repair except that slight mechanical wound, spot and burr with stainless steel knife, cut nuclear point, residual pericarp and do scar, reject defective sheet, the maintainance block sheet is attractive in appearance, and is placed in the plastic crate respectively by size.
7, weigh:
Select by color and luster, size, require piece sheet color and luster unanimity in same jar, size evenly takes by weighing the piece sheet by regulation solid content weight, strict control solid content maximum tinning amount.
8, the preparation of liquid glucose:
Join the soup water and should meet drinking water standard; Clear water in the jacketed pan is boiled, add white granulated sugar again and went into pan boiling 5 minutes, in liquid glucose, add 1 ‰ citric acids; 0.2 ‰ D-sodium isoascorbate (anti-oxidant) stirring and dissolving (adding before the discharging) is filtered the back materials and is pumped in the storage bucket.
9, tinning, vacuum seal:
With the piece sheet after weighing pack into through the sterilization after slack tank in; Add a cover to cover on the jar that is injecting liquid glucose and seal with vacuum seamer rapidly through the cover after the sterilization; Requiring tin seamer vacuum is 0.0-20.4Mpa, seals tight ness rating >=60%, repeatedly connects rate, percentage of head rice >=50%; Seal back visual inspection seal quality, reject and seal bad jar.
10, sterilization cooling:
Syrup class can is the acid food can.Adopt sterilization in open kettle, the initial temperature of the can that sterilization before measurement fixed temperature is minimum requires to be not less than 30 ℃, sterilizing time 18-25min, sterilization temperature 98-100 ℃.Can after the sterilization moves to the outer pond of pot and is cooled to 40 ℃ of jar central temperatures rapidly, and cooling naturally then makes the evaporation of can surface moisture, prevents to get rusty and secondary pollution, and the final contents of residual chlorine of cooling water is not less than 0.5PPM.
11, transportation, drying:
The cooled can of sterilization is delivered to the warehouse, the dry placement, wait is dispatched from the factory.
The Yellow-peach can that above-mentioned explained hereafter goes out has fully kept the distinctive fruit-like flavour of yellow peach, can keep peach meat strong again simultaneously, has certain rigidity and good mouthfeel.
Claims (3)
1. the production technology of a Yellow-peach can: specifically may further comprise the steps:
(1) clean:
Selected yellow peach is put into the flushing of tank water, remove surperficial silt and dirt;
(2) valve cutting:
With cutting half machine along the commissure rip cutting of yellow peach into two, the control valve cutting does not cause big valvula because of crooked;
(3) dig nuclear:
Accurately the nuclear with yellow peach digs out, and the nuclear nest is circular arc, must not be jagged or damaged;
(4) drench caustic peeling:
The chankings of stoning is examined nest down, place on the chain row of drenching the caustic peeling machine, drenching the alkali condition is NaOH solution concentration 10-13%; Temperature 90-98 ℃; Drenching the alkali time is 40-90 second, and time length is looked the raw material maturity and decided, and generally should remove whole to the greatest extent skins and not remove pulp is appropriateness;
(5) clean:
Chankings after the peeling is residual with circulating water flushing alkali lye immediately, and neutralizes with 0.2% citric acid;
(6) finishing, classification:
Repair except that slight mechanical wound, spot and burr with stainless steel knife, cut nuclear point, residual pericarp and do scar, reject defective sheet, the maintainance block sheet is attractive in appearance, and is placed in the plastic crate respectively by size;
(7) weigh:
Select by color and luster, size, require piece sheet color and luster unanimity in same jar, size evenly takes by weighing the piece sheet by regulation solid content weight, strict control solid content maximum tinning amount;
(8) preparation of liquid glucose:
Join the soup water and should meet drinking water standard; Clear water in the jacketed pan is boiled, add white granulated sugar again and went into pan boiling 5 minutes, in liquid glucose, add 1 ‰ citric acids; 0.2 ‰ D-sodium isoascorbate (anti-oxidant) stirring and dissolving (adding before the discharging) is filtered the back materials and is pumped in the storage bucket;
(9) tinning, vacuum seal:
With the piece sheet after weighing pack into through the sterilization after slack tank in; Add a cover to cover on the jar that is injecting liquid glucose and seal with vacuum seamer rapidly through the cover after the sterilization; Requiring tin seamer vacuum is 0.02-0.4Mpa, seals tight ness rating >=60%, repeatedly connects rate, percentage of head rice >=50%; Seal back visual inspection seal quality, reject and seal bad jar;
(10) sterilization cooling:
Syrup class can is the acid food can.Adopt sterilization in open kettle, sterilizing time 18-25min, sterilization temperature 98-100 ℃.Can after the sterilization moves to the outer pond of pot and is cooled to 40 ℃ of jar central temperatures rapidly, and cooling naturally then makes the evaporation of can surface moisture, prevents to get rusty and secondary pollution, and the final contents of residual chlorine of cooling water is not less than 0.5PPM;
(11) transportation, drying:
The cooled can of sterilization is delivered to the warehouse, the dry placement, wait is dispatched from the factory.
2. the production technology of a kind of Yellow-peach can as claimed in claim 1 is characterized in that: the chankings of step (2) valve cutting is not if directly get into next procedure, then is dipped in the salt solution of 1-2% and protects look.
3. the production technology of a kind of Yellow-peach can as claimed in claim 1 is characterized in that: the initial temperature of the can that step (10) sterilization of canned food before measurement fixed temperature is minimum requires to be not less than 30 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110372796XA CN102422878A (en) | 2011-11-22 | 2011-11-22 | Production process of yellow peach can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110372796XA CN102422878A (en) | 2011-11-22 | 2011-11-22 | Production process of yellow peach can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102422878A true CN102422878A (en) | 2012-04-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201110372796XA Pending CN102422878A (en) | 2011-11-22 | 2011-11-22 | Production process of yellow peach can |
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Cited By (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696743A (en) * | 2012-06-14 | 2012-10-03 | 徐州大丰食品有限公司 | Preparation method of soft fruit tin |
| CN102696750A (en) * | 2012-06-15 | 2012-10-03 | 徐州大丰食品有限公司 | Method for making canned peaches in syrup |
| CN102742799A (en) * | 2012-07-16 | 2012-10-24 | 徐州华元罐头食品有限公司 | Production method of canned yellow peach |
| CN102986834A (en) * | 2012-12-25 | 2013-03-27 | 徐州天禾食品有限公司 | Preparation method of canned yellow peach in syrup |
| CN103004951A (en) * | 2012-12-13 | 2013-04-03 | 熙可食品(安徽)有限公司 | Production process of canned yellow peach |
| CN103431029A (en) * | 2013-08-16 | 2013-12-11 | 宿迁市罐头食品有限责任公司 | Raw filling process of yellow peach can |
| CN103569391A (en) * | 2012-12-31 | 2014-02-12 | 陈其钢 | Cold filling vacuum opening sealing process for tomato block cans |
| CN104187484A (en) * | 2014-09-30 | 2014-12-10 | 张家港市杨舍镇善港农民专业合作社 | Novel manufacturing method for fruit cans |
| CN104222892A (en) * | 2014-09-28 | 2014-12-24 | 麻江县生产力促进中心有限责任公司 | Yellow peach can |
| CN104222257A (en) * | 2013-06-20 | 2014-12-24 | 许姗姗 | Processing method of peach can |
| CN104366321A (en) * | 2014-10-17 | 2015-02-25 | 湖北仙仙果品有限公司 | Production method of xylitol-containing yellow peach cans |
| CN104489061A (en) * | 2014-11-26 | 2015-04-08 | 刘新才 | Vanilla fragrans and yellow peach can |
| CN105532850A (en) * | 2015-12-15 | 2016-05-04 | 安徽省砀山兴达罐业食品有限公司 | Preparation method of canned yellow peach in syrup |
| CN106562285A (en) * | 2016-11-04 | 2017-04-19 | 覃贤强 | Method for processing health yellow peach can |
| CN107156712A (en) * | 2017-05-04 | 2017-09-15 | 河北华泉食品有限公司 | Yellow-peach can production method |
| CN107373509A (en) * | 2017-09-06 | 2017-11-24 | 丹阳市茂园果业专业合作社 | A kind of preparation method of Yellow-peach can |
| CN107440020A (en) * | 2017-09-11 | 2017-12-08 | 张新侠 | A kind of Yellow-peach can preparation method without additive |
| CN107495209A (en) * | 2017-08-25 | 2017-12-22 | 安徽网加电子商务有限公司 | A kind of preparation method of new canned yellow peach in syrup |
| CN107950931A (en) * | 2017-08-28 | 2018-04-24 | 安徽贝宝食品有限公司 | A kind of preparation method of Yellow-peach can |
| CN108967946A (en) * | 2018-06-20 | 2018-12-11 | 山东凯欣绿色农业发展股份有限公司 | Yellow peach health tin and preparation method thereof |
| CN109247529A (en) * | 2017-11-13 | 2019-01-22 | 安徽金古堆绿色农业有限责任公司 | A kind of processing method of Yellow-peach can |
| CN110810764A (en) * | 2019-11-21 | 2020-02-21 | 河北德弘食品有限公司 | Rose yellow peach can and production process thereof |
| CN113749229A (en) * | 2021-06-28 | 2021-12-07 | 熙可食品(安徽)有限公司 | Production method of canned yellow peaches |
| CN114052222A (en) * | 2021-11-22 | 2022-02-18 | 马茹姣 | Processing technology of canned fruits |
| CN114403387A (en) * | 2021-06-28 | 2022-04-29 | 熙可食品(安徽)有限公司 | Production and processing technology of yellow peach can |
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Cited By (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696743A (en) * | 2012-06-14 | 2012-10-03 | 徐州大丰食品有限公司 | Preparation method of soft fruit tin |
| CN102696750A (en) * | 2012-06-15 | 2012-10-03 | 徐州大丰食品有限公司 | Method for making canned peaches in syrup |
| CN102742799A (en) * | 2012-07-16 | 2012-10-24 | 徐州华元罐头食品有限公司 | Production method of canned yellow peach |
| CN103004951A (en) * | 2012-12-13 | 2013-04-03 | 熙可食品(安徽)有限公司 | Production process of canned yellow peach |
| CN102986834A (en) * | 2012-12-25 | 2013-03-27 | 徐州天禾食品有限公司 | Preparation method of canned yellow peach in syrup |
| CN103569391A (en) * | 2012-12-31 | 2014-02-12 | 陈其钢 | Cold filling vacuum opening sealing process for tomato block cans |
| CN104222257A (en) * | 2013-06-20 | 2014-12-24 | 许姗姗 | Processing method of peach can |
| CN103431029A (en) * | 2013-08-16 | 2013-12-11 | 宿迁市罐头食品有限责任公司 | Raw filling process of yellow peach can |
| CN104222892A (en) * | 2014-09-28 | 2014-12-24 | 麻江县生产力促进中心有限责任公司 | Yellow peach can |
| CN104187484A (en) * | 2014-09-30 | 2014-12-10 | 张家港市杨舍镇善港农民专业合作社 | Novel manufacturing method for fruit cans |
| CN104366321A (en) * | 2014-10-17 | 2015-02-25 | 湖北仙仙果品有限公司 | Production method of xylitol-containing yellow peach cans |
| CN104489061A (en) * | 2014-11-26 | 2015-04-08 | 刘新才 | Vanilla fragrans and yellow peach can |
| CN105532850A (en) * | 2015-12-15 | 2016-05-04 | 安徽省砀山兴达罐业食品有限公司 | Preparation method of canned yellow peach in syrup |
| CN106562285A (en) * | 2016-11-04 | 2017-04-19 | 覃贤强 | Method for processing health yellow peach can |
| CN107156712A (en) * | 2017-05-04 | 2017-09-15 | 河北华泉食品有限公司 | Yellow-peach can production method |
| CN107495209A (en) * | 2017-08-25 | 2017-12-22 | 安徽网加电子商务有限公司 | A kind of preparation method of new canned yellow peach in syrup |
| CN107950931A (en) * | 2017-08-28 | 2018-04-24 | 安徽贝宝食品有限公司 | A kind of preparation method of Yellow-peach can |
| CN107373509A (en) * | 2017-09-06 | 2017-11-24 | 丹阳市茂园果业专业合作社 | A kind of preparation method of Yellow-peach can |
| CN107440020A (en) * | 2017-09-11 | 2017-12-08 | 张新侠 | A kind of Yellow-peach can preparation method without additive |
| CN109247529A (en) * | 2017-11-13 | 2019-01-22 | 安徽金古堆绿色农业有限责任公司 | A kind of processing method of Yellow-peach can |
| CN108967946A (en) * | 2018-06-20 | 2018-12-11 | 山东凯欣绿色农业发展股份有限公司 | Yellow peach health tin and preparation method thereof |
| CN110810764A (en) * | 2019-11-21 | 2020-02-21 | 河北德弘食品有限公司 | Rose yellow peach can and production process thereof |
| CN113749229A (en) * | 2021-06-28 | 2021-12-07 | 熙可食品(安徽)有限公司 | Production method of canned yellow peaches |
| CN114403387A (en) * | 2021-06-28 | 2022-04-29 | 熙可食品(安徽)有限公司 | Production and processing technology of yellow peach can |
| CN114052222A (en) * | 2021-11-22 | 2022-02-18 | 马茹姣 | Processing technology of canned fruits |
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Application publication date: 20120425 |