CN112293667A - Red bean can and preparation method thereof - Google Patents
Red bean can and preparation method thereof Download PDFInfo
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- CN112293667A CN112293667A CN202011232624.8A CN202011232624A CN112293667A CN 112293667 A CN112293667 A CN 112293667A CN 202011232624 A CN202011232624 A CN 202011232624A CN 112293667 A CN112293667 A CN 112293667A
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- red bean
- water
- parts
- red
- pullulan
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Images
Classifications
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/32—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The application relates to the field of canned food, and particularly discloses a red bean can and a preparation method thereof. The red bean can comprises: red bean, water, high-sweetness sweetener, pullulan, laminarin and longan polysaccharide. The preparation method comprises the following steps: step 1), raw material pretreatment, which specifically comprises the following steps: step 01), cooking red beans; step 02), adding a high-sweetness sweetening agent, pullulan, laminarin and longan polysaccharide into water to form sugar water; step 2), uniformly mixing red beans and sugar water to form a red bean and sugar water mixture; step 3), sterilizing the red bean syrup mixture at low temperature; step 4), filling and sealing the can in an aseptic environment to obtain a can; the red bean can has the advantage of long storage period after the cover is opened; in addition, the preparation method has the advantage of further prolonging the storage period of the canned red beans after the cover of the can is opened.
Description
Technical Field
The application relates to the field of canned foods, in particular to a red bean can and a preparation method thereof.
Background
The food package is made of metal sheet, glass, plastic, cardboard or some combination of the above materials and can be sealed, commercial food is stored in the container, and the food package is specially processed to achieve commercial sterility and can be kept for a long time at normal temperature without being damaged, and the food package is called can.
The reason why the canned food can be preserved for a long time is mainly that the food is stored in an aseptic sealed environment, and the sealing of the container makes it difficult for microorganisms and bacteria to enter, so that the culture medium of the food cannot be proliferated in the container in a large quantity, and the food can be preserved for a long time.
However, after the can is opened, air with bacteria and microorganisms outside enters the can, so that bacteria are infected, the bacteria rapidly propagate by utilizing the nutrition of the food, the food is rotten, and the storage period of the can after the can is opened is greatly shortened.
However, the preservative is harmful to human bodies, and if the preservative is added into the canned food, the canned food can be damaged by human bodies when people eat the canned food, so that the economic value of the canned food is greatly reduced, and therefore, in the related art, the preservative is not added into the canned food in most cases.
In view of the above-mentioned related technologies, the inventors believe that the shelf life of canned food after opening is short and still needs to be improved.
Disclosure of Invention
In order to prolong the storage period of canned food after opening without adding preservatives, the application provides the red bean can and the preparation method thereof.
In a first aspect, the application provides a red bean can, adopts following technical scheme:
the red bean can comprises the following components in parts by mass:
70-80 parts of red beans;
15-20 parts of water;
0.01-0.05 part of high-sweetness sweetener;
2.5-3.5 parts of pullulan;
1.5-2 parts of kelp polysaccharide;
1.5-2 parts of longan polysaccharide.
Preferably, the composition comprises the following components in percentage by mass:
75-76 parts of red beans;
18-19 parts of water;
0.02-0.03 part of high-sweetness sweetener;
2.8-3.1 parts of pullulan;
1.8-1.9 parts of laminarin;
1.6-1.7 parts of longan polysaccharide.
By adopting the technical scheme, the high-sweetness sweetening agent, the pullulan, the laminarin and the longan polysaccharide are mutually matched, so that the sugar water solution has rich taste and better mouthfeel, and the red bean is soaked in the sugar water solution for a long time, so that the flavor of the red bean is better.
When the inventor mixes the taste of the red bean can, the inventor finds that the sugar water solution in the red bean can has a strong antibacterial function and the storage period of the red bean can after being opened is long by matching the high-sweetness sweetener, the pullulan, the laminarin and the longan polysaccharide in a specific proportion.
In view of the above, after research, the inventor guesses that tartaric acid in longan polysaccharide may make the sugar water solution have a certain acidity, while laminarin contains algin, which is alginate mainly sodium alginate, and sodium alginate is dissolved in water and can precipitate alginic acid due to acid, and alginic acid is an edible macromolecular polysaccharide which is not easily digested by human body, and microorganisms can digest the macromolecular polysaccharide, so alginic acid is absorbed by the invading bacteria, meanwhile longan polysaccharide also contains choline, which is also absorbed by microorganisms, and pullulan dissolved in water is also a raw material which can be degraded and absorbed by microorganisms, so the invading bacteria can absorb pullulan at the same time, so that the invading bacteria can absorb alginic acid, choline and pullulan at the same time, perhaps because these three substances exist in the cells of the bacteria at the same time, probably because some special reactions or mutual influences and other reasons occur, a certain new substance or mixture which is lethal to bacteria is generated and is lethal to the bacteria, so that the survival rate of the bacteria is greatly reduced, the propagation of the bacteria is inhibited, the red bean can is not easy to decay due to the propagation of the bacteria, the storage period after the cover is opened is prolonged, and the economic value of the red bean can is greatly improved.
The alginic acid which is not digested by bacteria is eaten by human body, and has unique regulation efficacy on human metabolism because the alginic acid has physiological effects of water absorption, adsorption, cation exchange, gel filtration and the like in the stomach and intestine.
After being absorbed by human body, the choline which is not digested by bacteria can play a certain role in promoting brain development, improving memory, promoting fat metabolism, promoting in-vivo transmethylation metabolism, reducing serum cholesterol and the like.
The pullulan can also thicken sugar water, so that the sugar water added with a small amount of high-sweetness sweetening agent can have similar mouthfeel to the sugar water added with more white granulated sugar after obtaining enough sweetness, and the condition that the sugar water is thinner due to the small amount of the high-sweetness sweetening agent is effectively improved.
The high-sweetness sweetener is adopted to replace the traditional white granulated sugar, so that the heat is effectively reduced, and the beverage is more healthy.
In the invention, sucralose, stevioside, aspartame, acesulfame potassium, saccharin, sodium cyclamate and the like can be used as the high-sweetness sweetener.
Preferably, the feed also comprises the following components in parts by mass:
0.5-0.6 part of vitamin.
By adopting the technical scheme, the vitamins are added, so that the red bean can has better nutritional ingredients and is healthier.
In a second aspect, the preparation method of the red bean can provided by the application adopts the following technical scheme:
a preparation method of red bean can comprises the following steps:
step 1), raw material pretreatment, which specifically comprises the following steps:
step 01), cooking red beans;
step 02), adding a high-sweetness sweetening agent, pullulan, laminarin and longan polysaccharide into water to form sugar water;
step 2), uniformly mixing red beans and sugar water to form a red bean and sugar water mixture;
step 3), sterilizing the red bean syrup mixture at low temperature;
step 4), filling and sealing the can in an aseptic environment to obtain a can;
the step 01) and the step 02) can be carried out without sequence or simultaneously.
By adopting the technical scheme, through low-temperature sterilization, the components are not decomposed due to high temperature, the effect of the components can be effectively exerted, meanwhile, the damage to nutrient components, particularly heat-sensitive substances such as vitamins and the like is reduced, and the red bean can is rich in nutrition and is more healthy.
Preferably, in the step 3), a high-voltage pulse electric field is used for low-temperature sterilization.
Through adopting above-mentioned technical scheme, disinfect through adopting high-voltage pulse electric field for the effect of killing the bacterium is better, and in addition, the unexpected discovery of inventor, adopt high-voltage pulse electric field to carry out low temperature sterilization and compare and adopt other means of disinfecting, the storage cycle of the red bean can after uncapping can be longer.
Therefore, the inventor guesses after research that tartaric acid may be changed in a certain way under the action of a high-voltage pulse electric field, because tartaric acid has stereoisomers and racemes, most of tartaric acid exists in nature as right-handed bodies, and tartaric acid under the action of the high-voltage pulse electric field may have certain structural changes, so that tartaric acid with oxidation resistance can also provide certain lethality after being absorbed by bacteria, so that the bacteria can be killed better, the propagation of the bacteria can be inhibited better, the red bean can is not prone to putrefaction due to the propagation of the bacteria, and the storage period after the cover is opened is prolonged.
Preferably, in the step 01), the red beans are peeled, cleaned and cooked.
By adopting the technical scheme, the red bean can has better taste and flavor and is popular with consumers.
Preferably, in the step 02), water is boiled for 10-15min, the temperature of the water is reduced to 36-45 ℃, and then the high-sweetness sweetener, the pullulan, the laminarin and the longan polysaccharide are added.
By adopting the technical scheme, the high-sweetness sweetener, the pullulan, the laminarin and the longan polysaccharide are added after cooling, the structure of each component is not easy to damage, and meanwhile, the components are more easily dispersed and dissolved in water at the temperature of 36-45 ℃, so that the time for forming the sugar water is shortened.
Preferably, in the step 02), after the temperature of the water is reduced to 36-45 ℃, vitamins are further added.
By adopting the technical scheme, the vitamins are added after the water is cooled to 36-45 ℃, so that the condition that the vitamins are damaged due to high temperature is effectively reduced, and the nutritional value of the red bean can is improved.
In summary, the present application has the following beneficial effects:
1. because this application adopts the technical scheme who adds pullulan, laminarin, longan polysaccharide in the aqueous sugar, substance can have antibacterial sterilization after pullulan, laminarin, longan polysaccharide are absorbed by the bacterium for the shelf life extension after the red bean can is uncapped.
2. Vitamins are preferably added in the canned red beans, so that the nutritional ingredients of the canned red beans are effectively increased.
3. According to the method, low-temperature sterilization is carried out through a high-voltage pulse electric field, and a further sterilization effect is obtained by matching pullulan, laminarin and longan polysaccharide.
Drawings
Fig. 1 is a process flow diagram of a preparation method of red bean cans in the application.
Detailed Description
The present application will be described in further detail with reference to the following drawings and examples.
The information on the source of each component used in the following examples and comparative examples is shown in Table 1.
TABLE 1
| Raw materials | Source information |
| Red bean | Red bean sold by Guangzhou large bowl five-cereal food Co., Ltd |
| Sucralose | Sucralose sold by sinceri biotechnology limited of shannan |
| Pullulan polysaccharide | Pullulan sold by Hebei Koron Multi-Biotech Co., Ltd |
| Laminarin | Laminarin (content 95%) sold by Suzhou Meiyichen Biotechnology Co., Ltd |
| Longan polysaccharide | Longan polysaccharide (content 50%) sold by Ningxia Vanilla biotech Co., Ltd |
| Vitamin C | Vitamin C sold by Guangzhouheng HUNG food materials Co., Ltd |
| Vitamin B1 | Vitamin B1 sold by Jincheng Chengni Biotech Co., Ltd |
| Vitamin B2 | Vitamin B2 sold by Jincheng Chengni Biotech Co., Ltd |
| Vitamin B6 | Vitamin B6 sold by Jincheng Chengni Biotech Co., Ltd |
| Vitamin B12 | Vitamin B12 sold by Jincheng Chengni Biotech Co., Ltd |
Examples 1 to 5
A red bean can comprises red bean, water, high-sweetness sweetener, pullulan, laminarin, and longan polysaccharide.
The high-sweetness sweetener is sucralose.
In examples 1 to 5, the amounts (in kg) of the respective raw materials are shown in Table 2.
TABLE 2
Referring to fig. 1, the preparation method of the red bean can of embodiments 1-5 includes the following steps:
step 1), raw material pretreatment, which specifically comprises the following steps:
step 01), peeling and cleaning red beans, adding the peeled and cleaned red beans into cold water, heating the red beans to boil, keeping the boiling state, boiling for 60min until the red beans are well cooked, fishing out the well cooked red beans, and draining the red beans for later use;
step 02), boiling water for 10min, naturally cooling to 36 ℃, weighing the water into a stirring kettle according to the formula requirement, adding sucralose, pullulan, laminarin and longan polysaccharide into the water according to the formula requirement, rotating at the speed of 20r/min, and continuously stirring for 15min to form sugar water;
step 2), weighing the red beans drained in the step 01) according to the formula requirement, adding the red beans into a stirring kettle, mixing the red beans with sugar water, stirring at the rotating speed of 5r/min for 10min, and obtaining a red bean sugar water mixture;
step 3), discharging the red bean syrup mixture from the stirring kettle, pumping the mixture to high-voltage pulse electric field sterilization equipment (PEF sterilization) (adopting high-voltage pulse electric field sterilization equipment sold by Lanuo photoelectric technology Co., Ltd., Changzhou), and performing low-temperature sterilization by adopting a high-voltage pulse electric field, wherein the electric field strength is 40kV/cm, the frequency of the pulse electric field is 100Hz, and the processing time is 400 mus;
and 4), filling the sterilized red bean syrup mixture into a sterilized can container in an aseptic environment, and sealing the can container to obtain the red bean can.
Example 6
A red bean can is different from the red bean can in example 5 only in that:
in the step 02), water is boiled for 12min, then naturally cooled to 40 ℃, and then added into a stirring kettle.
Example 7
A red bean can is different from the red bean can in example 5 only in that:
in the step 02), water is boiled for 15min, then naturally cooled to 45 ℃, and then added into a stirring kettle.
Examples 8 to 10
A red bean can is different from the red bean can in example 5 only in that:
further comprising: and (3) vitamins.
The vitamins are prepared by mixing vitamin C, vitamin B1, vitamin B2, vitamin B6 and vitamin B12 in a ratio of 1:1:1:1: 1.
In examples 8 to 10, the amounts (in kg) of the respective raw materials are shown in Table 3.
TABLE 3
Vitamin C, vitamin B1, vitamin B2, vitamin B6 and vitamin B12 are added into water together with sucralose, pullulan, laminarin and longan polysaccharide in step 02 and stirred uniformly.
Comparative example 1
A red bean can is different from the red bean can in example 5 only in that:
when the red bean can is prepared, in the step 02), pullulan, laminarin and longan polysaccharide are replaced by water which is boiled for 10min and cooled to room temperature in equal amount.
Comparative example 2
A red bean can is different from the red bean can in example 5 only in that:
when the red bean can is prepared, in the step 02), the laminarin and the longan polysaccharide are replaced by the same amount of water which is boiled for 10min and cooled to room temperature.
Comparative example 3
A red bean can is different from the red bean can in example 5 only in that:
when the red bean can is prepared, in the step 02), the pulullan and the longan polysaccharide are replaced by the same amount of water which is boiled for 10min and cooled to room temperature.
Comparative example 4
A red bean can is different from the red bean can in example 5 only in that:
when the red bean can is prepared, in the step 02), the pulullan and the laminarin are replaced by the same amount of water which is boiled for 10min and cooled to room temperature.
Comparative example 5
A red bean can is different from the red bean can in example 5 only in that:
when the red bean can is prepared, in the step 02), longan polysaccharide is replaced by the same amount of water which is boiled for 10min and cooled to room temperature.
Comparative example 6
A red bean can is different from the red bean can in example 5 only in that:
when preparing the red bean can, in the step 02), the laminarin is replaced by the same amount of water which is boiled for 10min and cooled to room temperature.
Comparative example 7
A red bean can is different from the red bean can in example 5 only in that:
when the red bean can is prepared, in the step 02), the pullulan is replaced by water which is boiled for 10min and cooled to room temperature in equal amount.
Comparative example 8
A red bean can is different from the red bean can in example 5 only in that:
when the red bean can is prepared, in the step 02), sucralose, pullulan, laminarin and longan polysaccharide are replaced by water which is boiled for 10min and cooled to room temperature in equal amount.
Comparative example 9
A red bean can is different from the red bean can in example 5 only in that:
when the red bean can is prepared, in the step 03), an ultrasonic wave sterilization technology is adopted to replace a high-voltage pulse electric field for sterilization, wherein the ultrasonic wave adopts 20kHz sound wave, and the action time is 400 mu s.
Comparative example 10
A red bean can is different from the red bean can in example 5 only in that:
in the step 03), high-voltage pulse electric field sterilization is cancelled, and in the step 04), an ultrahigh-temperature instantaneous sterilization technology is adopted after filling, wherein in the sterilization process, the red bean can is heated to 145 ℃ within 3s by using a heating device and then cooled.
Experiment 1
The red bean cans prepared in the examples and the comparative examples were opened, the can covers were completely removed, the cans were placed in a constant temperature and humidity chamber maintained at a constant temperature of 36 ℃ and a relative humidity of 70% and kept in a ventilation state, and sugar water in the red bean cans of the examples and the comparative examples was taken and the number of colonies in the sugar water samples was observed and recorded according to GB4789.2-2016 "national standard food microbiology test colony count determination for food safety" when the red bean cans were opened and placed for 2 hours, 3 days, 7 days, 15 days, and 30 days, respectively.
The assay data for experiment 1 is detailed in table 4.
TABLE 4
According to table 4, comparing the data of comparative example 1 with those of comparative examples 2 to 4, it can be seen that pullulan, laminarin and longan polysaccharide were added separately to the sugar solution of the red bean can, so that the bacteriostatic and bactericidal effects were not significantly changed, and the storage period of the covered red bean can was not significantly affected.
According to table 4, comparing the data of comparative example 1 with those of comparative examples 5 to 7, it can be seen that the combination of pullulan and laminarin, the combination of pullulan and longan polysaccharide, and the combination of laminarin and longan polysaccharide added to the sugar water of the red bean can has no significant change in the antibacterial and bactericidal effects, and has no significant effect on the storage period of the covered red bean can.
According to the data comparison between comparative example 1 and examples 1 to 5 in table 4, pullulan, laminarin and longan polysaccharide are added to sugar water of the red bean can at the same time according to a specific ratio, so that the bacteriostatic and bactericidal effects are obviously improved, and the storage period of the red bean can after being uncapped is obviously prolonged.
According to the data comparison between comparative example 8 and comparative example 1 in table 4, it can be seen that the effect of bacteriostasis and sterilization is not significantly changed when sucralose is added alone, and the storage period of the red bean can after the cover is opened is not significantly affected.
According to the data comparison between comparative examples 9 and 10 and examples 1 to 5 in table 4, the high-voltage pulse electric field sterilization technology is adopted and the pullulan, laminarin and longan polysaccharide are added simultaneously, so that the bacteriostatic and bactericidal effects of the sugar water can be further improved, and the storage period of the canned red beans after the cover is opened can be further prolonged.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (8)
1. The red bean can is characterized in that: the composition comprises the following components in percentage by mass:
70-80 parts of red beans;
15-20 parts of water;
0.01-0.05 part of high-sweetness sweetener;
2.5-3.5 parts of pullulan;
1.5-2 parts of kelp polysaccharide;
1.5-2 parts of longan polysaccharide.
2. The red bean can according to claim 1, characterized in that: the composition comprises the following components in percentage by mass:
75-76 parts of red beans;
18-19 parts of water;
0.02-0.03 part of high-sweetness sweetener;
2.8-3.1 parts of pullulan;
1.8-1.9 parts of laminarin;
1.6-1.7 parts of longan polysaccharide.
3. The red bean can according to claim 1 or 2, characterized in that: the paint also comprises the following components in parts by mass:
0.5-0.6 part of vitamin.
4. The method for preparing red bean cans according to claim 1 or 2, characterized in that: the method comprises the following steps:
step 1), raw material pretreatment, which specifically comprises the following steps:
step 01), cooking red beans;
step 02), adding a high-sweetness sweetening agent, pullulan, laminarin and longan polysaccharide into water to form sugar water;
step 2), uniformly mixing red beans and sugar water to form a red bean and sugar water mixture;
step 3), sterilizing the red bean syrup mixture at low temperature;
step 4), filling and sealing the can in an aseptic environment to obtain a can;
the step 01) and the step 02) can be carried out without sequence or simultaneously.
5. The method for preparing red bean cans according to claim 4, wherein the method comprises the following steps: and in the step 3), a high-voltage pulse electric field is adopted for low-temperature sterilization.
6. The method for preparing red bean cans according to claim 4, wherein the method comprises the following steps: in the step 01), the red beans are peeled, cleaned and then cooked.
7. The method for preparing red bean cans according to claim 4, wherein the method comprises the following steps: in the step 02), water is boiled for 10-15min, the temperature of the water is reduced to 36-45 ℃, and then high-sweetness sweetener, pullulan, laminarin and longan polysaccharide are added.
8. The method for preparing red bean cans according to claim 7, wherein the method comprises the following steps: in the step 02), after the temperature of the water is reduced to 36-45 ℃, vitamins are also added.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115644346A (en) * | 2022-11-08 | 2023-01-31 | 蚌埠学院 | Sterilizing and fresh-keeping method for instant canned food and application thereof |
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