CN104431870A - Process for preparing canned sweet potato - Google Patents
Process for preparing canned sweet potato Download PDFInfo
- Publication number
- CN104431870A CN104431870A CN201410663937.7A CN201410663937A CN104431870A CN 104431870 A CN104431870 A CN 104431870A CN 201410663937 A CN201410663937 A CN 201410663937A CN 104431870 A CN104431870 A CN 104431870A
- Authority
- CN
- China
- Prior art keywords
- sweet potato
- cooking liquor
- soup juice
- blanching
- rinsing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a process for preparing a canned sweet potato, and relates to the technical field of can processing. The process sequentially comprises the following steps: peeling; chopping; rinsing; blanching; tinning; injecting a cooking liquor; sealing in vacuum; sterilizing; and cooling. The process is characterized in that the blanching comprises the following sub-steps: putting chopped sweet potatoes into a mixed solution containing 0.1%-0.2% of calcium chloride and 6%-8% of sulphurous acid, soaking for 8-10 minutes, and cleaning and rinsing with clean water, wherein the temperature of water for blanching is set to be 70-90 DEG C and the lasting time is 8-10 minutes; the step of injecting the cooking liquor comprises the following sub-steps: heating the cooking liquor containing 0.6% of table salt, 1% of white sugar, 0.2% of vitamin C and 0.03-0.04% of citric acid until boiling, cooling the cooking liquor to 80-90 DEG C, and then injecting the cooled cooking liquor into a tank, wherein the weight of the cooking liquor is not less than 50% of that in the tank. The process is convenient to operate; processed bamboo shoots are good in mouthfeel, good in taste, convenient to process and store for a long period of time, not easy in changing of color or going bad, and good in quality.
Description
Technical field
The present invention relates to can processing technical field, be specifically related to a kind of sweet potato can preparation technology.
Background technology
The feature of just convenient, healthy with it, the easy storage of tinned food, has adapted to the daily need of people, day by day welcomed by the people.In addition, China's can level of consumption is also very low, and with year consumption figure calculating per capita, the U.S. is 90 kilograms, and West Europe is 50 kilograms, and Japan is 23 kilograms, and China is only 1 kilogram.Visible, domestic market not yet really starts, and has a high potential.The huge number of can comprises the cans such as veterinary antibiotics, aquatic products, meat, the potato meat of the can that in prior art, sweet potato is made all is through and boils, sweet potato after boiling preserves rear easy variable color for a long time, particularly the surface of sweet potato easily forms the oxide layer that one deck is a bit darkish in color in the process of processing after cooling, can affect mouthfeel and the quality of sweet potato.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of good through mouthfeel, is convenient to preserve, is not easy the sweet potato can preparation technology that variable color is rotten.
The present invention solves the problems of the technologies described above and adopts following technical scheme,
A kind of sweet potato can preparation technology, comprise the following steps successively, peeling, stripping and slicing, rinsing, blanching, tinning, note soup juice, vacuum seal, sterilization, cooling, is characterized in that:
Described rinsing be the sweet potato of stripping and slicing is put into containing 0.1 ~ 0.2% calcium chloride and 6 ~ 8% sulfurous acid mixed solution in soak 8 ~ 10 minutes, using clean water rinsed clean, the water temperature of described blanching is arranged on 70 ~ 90 DEG C, continues 8 ~ 10 minutes;
Described note soup juice will comprise salt 0.6%, white sugar 1%, and the soup juice of vitamin C 0.2%, citric acid 0.03 ~ 0.04% is heated to boiling, and then is injected in tank after soup juice is cooled to 80 ~ 90 DEG C, soup juice weigh less than 50% of weight in tank.
The pH value of the content after described tinning is regulated 4.2 ~ 4.5 by citric acid, then sterilization.
The maximum length of described stripping and slicing is no more than 30mm.
The sorbate of 0.01 ~ 0.02% is comprised in described soup juice.
Time in the present invention again under high temperature and carry out filling under the condition of vacuum, sweet potato is half-mature product, and sweet potato is not easy oxidized rotten, and appearance is bright and new.With the addition of the effect that Vc has anti-corruption in the present invention, also added anticorrisive agent sorbate, citric acid can regulate the pH value of can, regulates mouthfeel.
The invention has the beneficial effects as follows: the present invention is easy to operate, the bamboo shoots mouthfeel good taste of processing is good, is convenient to processing and preserves for a long time, being not easy variable color and going bad, quality better.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
A kind of sweet potato can preparation technology, comprises the following steps, peeling, stripping and slicing, rinsing, blanching, tinning, note soup juice, vacuum seal, sterilization, cooling successively,
Rinsing be the sweet potato of stripping and slicing is put into containing 0.15% calcium chloride and 7% sulfurous acid mixed solution in soak 9 minutes, using clean water rinsed clean, the water temperature of described blanching is arranged on 80 DEG C, continue 8 ~ 10 minutes;
Note soup juice will comprise salt 0.6%, white sugar 1%, and the soup juice of vitamin C 0.2%, citric acid 0.03% is heated to boiling, and then is injected in tank after soup juice is cooled to 85 DEG C, soup juice weigh less than 50% of weight in tank.
The pH value of the content after tinning is regulated 4.3 by citric acid, then sterilization.
The maximum length of stripping and slicing is no more than 30mm.
The sorbate of 0.01% is comprised in soup juice.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (4)
1. a sweet potato can preparation technology, comprises the following steps successively, and peeling, stripping and slicing, rinsing, blanching, tinning, note soup juice, vacuum seal, sterilization, cooling, is characterized in that:
Described rinsing be the sweet potato of stripping and slicing is put into containing 0.1 ~ 0.2% calcium chloride and 6 ~ 8% sulfurous acid mixed solution in soak 8 ~ 10 minutes, using clean water rinsed clean, the water temperature of described blanching is arranged on 70 ~ 90 DEG C, continues 8 ~ 10 minutes;
Described note soup juice will comprise salt 0.6%, white sugar 1%, and the soup juice of vitamin C 0.2%, citric acid 0.03 ~ 0.04% is heated to boiling, and then is injected in tank after soup juice is cooled to 80 ~ 90 DEG C, soup juice weigh less than 50% of weight in tank.
2. a kind of sweet potato can preparation technology according to claim 1, is characterized in that, the pH value of the content after described tinning is regulated 4.2 ~ 4.5 by citric acid, then sterilization.
3. a kind of sweet potato can preparation technology according to claim 1, it is characterized in that, the maximum length of described stripping and slicing is no more than 30mm.
4. a kind of sweet potato can preparation technology according to claim 1, is characterized in that, comprises the sorbate of 0.01 ~ 0.02% in described soup juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410663937.7A CN104431870A (en) | 2014-11-18 | 2014-11-18 | Process for preparing canned sweet potato |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410663937.7A CN104431870A (en) | 2014-11-18 | 2014-11-18 | Process for preparing canned sweet potato |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431870A true CN104431870A (en) | 2015-03-25 |
Family
ID=52879218
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410663937.7A Pending CN104431870A (en) | 2014-11-18 | 2014-11-18 | Process for preparing canned sweet potato |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104431870A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738456A (en) * | 2015-04-23 | 2015-07-01 | 刘顺良 | Canned winter squash |
| CN105077074A (en) * | 2015-07-17 | 2015-11-25 | 江苏徐淮地区徐州农业科学研究所 | Making method of canned sweet potatoes |
| 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 |
| CN107997058A (en) * | 2017-12-25 | 2018-05-08 | 湖南宇山玉月农业科技有限公司 | A kind of fruity sweet potato can |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578217A (en) * | 2012-02-27 | 2012-07-18 | 湖南海盛食品有限公司 | Sweet potato can |
-
2014
- 2014-11-18 CN CN201410663937.7A patent/CN104431870A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578217A (en) * | 2012-02-27 | 2012-07-18 | 湖南海盛食品有限公司 | Sweet potato can |
Non-Patent Citations (2)
| Title |
|---|
| 曹劲松等: "《食品营养强化剂》", 31 January 2002, 中国轻工业出版社 * |
| 陈运中: "甘薯糖水罐头加工技术", 《农村实用工程技术》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738456A (en) * | 2015-04-23 | 2015-07-01 | 刘顺良 | Canned winter squash |
| CN105077074A (en) * | 2015-07-17 | 2015-11-25 | 江苏徐淮地区徐州农业科学研究所 | Making method of canned sweet potatoes |
| 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 |
| CN107997058A (en) * | 2017-12-25 | 2018-05-08 | 湖南宇山玉月农业科技有限公司 | A kind of fruity sweet potato can |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101946917B (en) | Method for preparing shrimp soft can | |
| CN102669742A (en) | Processing method of swimming crab block can | |
| CN105076637A (en) | Preserved kiwi fruit processing method | |
| CN104431870A (en) | Process for preparing canned sweet potato | |
| CN104026641A (en) | Preparation method of tea-flavor instant grass carp | |
| CN103251075A (en) | Trepang cucumber pickle and preparation method thereof | |
| CN105230922A (en) | Green tea-flavored sugar-free preserved kiwi fruit and preparation method thereof | |
| CN103598621A (en) | TG enzyme and high-temperature high-pressure processing method for high-quality marinated eggs | |
| CN103229825A (en) | Longan can and preparation method thereof | |
| CN104431895A (en) | Preparation method of canned bamboo shoots | |
| CN103284191B (en) | Pickling method of spiced chicken | |
| CN106722469A (en) | Tomato fourth can processing method | |
| CN102246936A (en) | Preserving method of watermelon peel | |
| CN104431892A (en) | Pickled mioga ginger and production method thereof | |
| CN104686969A (en) | Sour murraya euchrestifolia processing method | |
| CN104381575A (en) | Preparation method for candied ficus carica fruits | |
| CN101744201A (en) | Brined tender pink ginger convenience food and preparation method | |
| CN104430826A (en) | Processing method of sweet water bamboo shoot can | |
| CN104222929A (en) | Fruit-flavoured type pickle and production method for same | |
| CN110024987B (en) | Preparation method of lotus root instant food with original taste | |
| CN103621956A (en) | Preservation ivy mosses and production method thereof | |
| CN107594430A (en) | Sauerkraut bag secondary fermentation technology | |
| CN106666549A (en) | Processing technology of Chinese yam canned in clear soup | |
| CN105533094A (en) | Processing method of sulfur-free preserved honey peach with low sugar content | |
| CN104757483A (en) | Duck soup hot-sour pickled vegetable and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150325 |
|
| WD01 | Invention patent application deemed withdrawn after publication |