CN1102956A - Eight-treasure multi-taste canned vegetable - Google Patents

Abstract

The invented can is composed of hot pepper, carrot, celery, asparagus lettuce, cabbage (or cucumber), peanut kernel, almond, and green soybean-eight vegetables, which are directly mixed thoroughly with chilli powder, refined salt, monosodium glutamate, sugar, Chinese prickly ash powder, citric acid, active calcium, minced ginger, mashed garlic and salad oil etc., then bottled. The expiry period is over 15 monthes. Said product possesses of the characteristic points of both fresh vegetables and pickled vegetables. The impression of it is good and the taste is delicious.

Description

Eight-treasure multi-taste canned vegetable

The invention belongs to the canned vegetables of human lives's foodstuff.

In people's daily life, tinned food also is to develop kind rapidly, and especially portable canned vegetables has many kinds of fresh vegetables cans and salted ﹠ preserved vegetable can.Various in style, taste is different.Like more for the fresh vegetables can modern people, particularly health, fresh, natural, delicious canned vegetables wish that canned vegetables is various in style, local flavor is more beautiful.To adapt to the people of different levels, taste.

Two inventions of purpose of the present invention and other are the same to be willing to for consumers in general provide a series of fresh crude vegetable characteristics that have, and has the series of products of the various tastes of (bubble) system dish characteristic that salts down again.Except that being rich in nutrition, have also that impression is good, taste is bright, particularly be suitable for the canned vegetables of southern consumer taste.

Realize that technical scheme of the present invention is: plant vegetables and form by capsicum, carrot, celery, asparagus lettuce, cucumber or cabbage, shelled peanut, green soya bean, almond 8.The soup juice of equipped 100Kg dish material is made up of glacial acetic acid 41.5g, monosodium glutamate 114.4g, calcium activated 78.4g, refined salt 4842g, sugared 5188g, Chinese prickly ash 138.4g, potassium sorbate 103.7g, citric acid 864.7g, sweetener 138.4g and water 35300g respectively; Technological process is for selecting materials → clean → stripping and slicing be shaped → give processing → batching → botargo → tinning → with soup juice → vacuum-pumping and sealing → sterilization cooling → check → vanning.The batching botargo is allocated salad oil 915g, mashed garlic 915g, bruised ginger 261g into by every 100Kg dish material when mixing and stirring.

The present invention is one of eight treasures (choice ingredients of certain special dishes) series canned vegetables.

The eight-treasure of 8 kinds of vegetables configuration proportions of the present invention and processing technology and eight treasures (choice ingredients of certain special dishes) series canned vegetables is close.

Batching and the technological process with product of the present invention now elaborates.

Its 8 collocation that plants vegetables material considers that from nutritional need and taste, color sensation aspects its composition is capsicum, carrot, celery, asparagus lettuce, cabbage, shelled peanut, almond, green soya bean.Discuss according to Compendium of Material Medica, carrot also has therapeutic method to keep the adverse qi flowing downward bowl spares, the strong food effect of profit stomach, also is rich in carrotene, enter the mouth more crisp, color sensation is also good-looking; Celery also has the effect that essence, beneficial gas step-down, guarantor's blood vessels are supported in hemostasis; Capsicum has appetizing, refreshes oneself, appetitive usefulness; Almond have cough-relieving cough asthma, the profit cardiopulmonary, can separate the effect of tin poison etc.It is red, green, white etc. that this 8 sample dish color has, and shape has rectangular, piece, garden etc., and color sensation, the suitable and rich aesthetic feeling of outward appearance collocation are given pure and fresh tasty and refreshing sensation, also promote people's appetite.Indivedual fresh vegetables can be according to adjusting kind season, but still need by nutrition, color and luster allotment.

At first be to select materials, clean in the processing process, also will be cut into shape according to different dishes.Capsicum will select that meat is thick, the Red Garden capsicum of pungent giving off a strong fragrance for use, softly rots, has disease and pest and do not have ripe green capsicum and impurity etc. all need sort out.Remove the green pepper base of a fruit then, cut seed open, put into pond clear water rinsing again, wash away epidermis earth and do not get clean chilli seed, be cut into rectangular blocks after cleaning up; Celery will select viridescent, bar stem fresh, pick out yellow cane, leaf, the defective celery of disease and pest is arranged, and the excision rhizome after clear water is rinsed well, is cut into the section that about 2-3cm grows then again; It is consistent that carrot will select size, ganoid remove disease and pest is arranged, mashed, prune top and hair root scrub clean epidermis earth, are cut into rectangular pieces or are cut into the lengthy motion picture of tooth limit shape through vegetable-chopper; Asparagus lettuce also selects fresh, and the skin afterflush of pruning totally is cut into microscler or be cut into the rectangle thin slice through vegetable-chopper; Cabbage is wanted selective maturation, and bag tight and do not have disease and pest removes surperficial greenery, reams rhizome portion, is cut into long approximately 2.5-3cm after rinsing well with clear water, the rectangular blocks of wide 1.5cm; Or be cut into the rectangle thin slice after the cucumber cleaning; Green soya bean is a green soybean, pick that choosing falls to have disease and pest and rot after clean up again; Shelled peanut select full no mildew through water rinse; Almond will select that full nothing goes rotten, and rinses well again, will scald through boiling water then and boil 10 minutes, inserts that rinsing approximately needs to soak the bitter taste that can remove almond in 20 hours several times in the clear water again.

Celery, carrot, the cabbage that cuts to be given processing, be about to this and plant vegetables to be contained in and be put in the boiling water blanching about 30 seconds in the sieve, so that romaine lettuce flavor and short its maturation are fallen in blanching.

Next with 8 kinds of dish material that cut by capsicum 12%, carrot 24%, celery 24%, asparagus lettuce 16%, cabbage 20%, shelled peanut 1%, the weight proportion of almond 1%, green soya bean 2% is poured in the stainless steel tank and is mixed and stirred, each dish material is poured 100Kg into, adds mashed garlic 915g, bruised ginger 261g again, salad oil 915g stirs even.

It is equipped that the dish material and 32% the soup stock of can net weight 68% generally pressed in tinning, tinning after weighing by hand through the funnel bottling, also can be, as adorn the bottle of 500 gram net weight through the semi-automatic dress of bottling machine, 340 gram dish material be packed into.

The proportioning of soup juice is according to required glacial acetic acid 41.5g, refined salt 4842g, monosodium glutamate 114.4g, sugared 5188g, calcium activated 78.4g, Chinese prickly ash 138.4g, potassium sorbate 103.7g, citric acid 864.7g and the water 35300g of joining of 100Kg dish material, above condiment is placed in the stainless-steel pan boils, boiling water boiled about 10 minutes, each flavoring has all dissolved back cooling naturally, and is standby after filtration;

Again with the soup stock bottling, soup stock accounts for 32% of net weight after the dish material installs, the 160g soup juice if the Cans of dress net weight 500 grams need be packed into.

The can that to adorn dish material and soup stock again carries out vacuum-pumping and sealing, cover by manually putting four iron sheets that revolve shape to Cans, spiral cover vacuum sealer automatic vacuum and spiral cover seal can, vacuum ∠ 0.04MPa in the bottle, exhaust and sealing reach more than 400 millimetress of mercury, and operating efficiency reaches 30-40 bottles/minutes.

Can after sealing need carry out the sterilization cooling, and the sterilization cooling is carried out in the sterilization still.The sterilization temperature reduction way of taking to heat up is gradually more progressively carried out.Like this except that bactericidal effect better, can also prevent the vial explosion.Water temperature is put into can in the time of 40-45 ℃, heat up gradually after about 5 minutes again, rises to 70 ℃ in about 10 minutes, reduces to 70 ℃ through being warming up to 100 ℃ in 25 minutes after about 10 minutes again, reduces to 45 ℃ through 10 minutes again, takes out the cooling of giving free rein to then.

Next carry out bottle inspection by the inspector, except that according to the regulation draw samples chemical examination check, generally manually examined by the inspector, find that lid does not screw or the detecting of other difference, the qualified bottle that is stained with pastes, then with finished product vanning, joint sealing, packing.The technological process of production so far finishes.

Claims (2)

1, a kind of eight-treasure multi-taste canned vegetable is made up of capsicum, carrot, celery, asparagus lettuce, cucumber or cabbage, shelled peanut, green soya bean, almond, it is characterized in that:

The soup juice of a, equipped 100Kg dish material is made up of glacial acetic acid 41.5g, monosodium glutamate 114.4g, calcium activated 78.4g, refined salt 4842g, sugared 5188g, Chinese prickly ash 138.4g, potassium sorbate 103.7g, citric acid 864.7g, sweetener 138.4g and water 35300g respectively;

B, technological process are for selecting materials → clean → stripping and slicing be shaped → give processing → batching → botargo → tinning → with soup juice → vacuum-pumping and sealing → sterilization cooling → check → vanning.

2, eight-treasure multi-taste canned vegetable according to claim 1 is characterized in that described batching botargo is to allocate salad oil 915g, mashed garlic 915g, bruised ginger 261g into by every 100kg dish material when mixing and stirring.