Production technology for artichoke can

Abstract

The invention relates to a method for preparing an artichoke can, which takes artichoke buds as raw materials, and comprises the following steps: (1) petals stripping and ends removing: old petals of artichoke whose crude fibers are big are removed one by one, and the tail end of the petals are cut off; (2) dipping salt, deworming and color protection: the dipping salt, deworming and color protection are done in 10 percent of salt solution, and the time of socking is 30 minutes; (3) cleaning and precooking: the salt solution and impurities on the artichoke which is fished out from color protection solution, after precooking water is weighted according to precooking amount, 1.5 percent of citric acid is added into the precooking water, the mixture is heated until 75-80 DEG C, then the artichoke is poured into the mixture, after the temperature lifts to boiling point, timing begins and is kept for 10-12 minutes; (4) the artichoke which is precooked is rapidly fished out to put into a cooling tank and is cooled by cold water for 20-30 minutes until room temperature; (5) paring and finishing: the petals which have crude fibers are removed against, and then being cut from the bottom of receptacle to a position which is located at 3cm of tail portion of bud; (6) color protection and rinsing: the petals are put into the color protection solution which contains 0.5 percent of citric acid to sock, and are rinsed for 10-12 minutes in flowing water; (7) the artichoke is filled into a can by classification, mixed with soup, sealed, put into a germicidal cage to sterilize, and then is packaged after passing inspected.

Description

technical field [0001] The invention relates to canned food processing technology, in particular to a canned artichoke product and a production process thereof. Background technique [0002] Artichoke is also known as artichoke (Lynare scolymus L.), French lily, chrysanthemum thistle, lotus lily. Native to the Mediterranean coast, it is a high-grade flower and vegetable loved by Europeans and Americans. It has been known to humans for more than two thousand years, and it has been safe to eat in Europe and the United States for hundreds of years. Artichokes are rich in nutrients, with 80.5 grams of water, 0.2 grams of fat spinning, 2.8 grams of protein, 9.9 grams of carbohydrates, 160 mg of vitamin A, 8 mg of vitamin C, 51 mg of calcium, 69 mg of phosphorus, and 1.5 mg of iron in every 100 grams of calyx. , Much more than the nutritional value of tomatoes. Artichokes contain styrenin, tianmenacamide and flavonoids that are beneficial to humans. Among the therapeutic ingred...

AI Technical Summary

Problems solved by technology

Canned products are very popular in the international market. Canned products have a long supply cycle, are convenient to eat, have the characteristics of safety, environmental protection, hygiene, convenience and nutrition, and can meet the needs of people's life and enhanced awareness of environmental safety. In recent years, the United States and Western Europe The consumption and import of artichokes in developed countries such as China are increasing, and the supply of canned products in the international market is in short supply. The market consumption gap is more than 1 million tons, and the processing scale is difficult to meet the market demand.

Because artichokes rely on unique climate resource conditions, it is difficult to rapidly expand the scale of planting and processing. In addition, the key technology for controlling oxidative browning in the deep processing of canned artichokes has not been completely solved. It is difficult to stabilize and affect food safety; fresh fruits are limited by time and season and can only be sold locally

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