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Artichoke can and preparing method thereof

A production method and technology of artichokes, which are applied in the food field, can solve the problems of hindering the circulation and eating of fresh artichokes, deterioration and discoloration, etc., and achieve the effects of overcoming the deterioration and discoloration caused by easy oxidation, rich taste and single taste

Inactive Publication Date: 2014-12-10
万客齐食品(云南)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Artichoke is a low-acid food, rich in various nutrients and active ingredients, but the non-lignified artichoke flower buds and fat and tender receptacle parts of artichokes that can be eaten directly after picking artichokes are easily oxidized and deteriorated. , which seriously hampers the circulation and consumption of fresh artichokes

Method used

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  • Artichoke can and preparing method thereof
  • Artichoke can and preparing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: canned specification 800g / bottle

[0034] A canned artichoke, comprising the following components by weight percentage:

[0035] Artichoke 600g, seasoning 25g, and the rest is soup. The seasoning is prepared from fresh ginger, star anise powder, white pepper powder, red pepper, green pepper, fresh fennel, dried bay leaf, and garlic according to the mixing ratio of 2.8:0.9:0.9:1.8:1.9:0.8:0.9:1.7 into; the soup is made by mixing 99.8% acetic acid, sucrose, salt and water evenly, the ratio is 0.9:5.5:9:200, the acidity pH value of the soup is between 4.0, the soluble solid Brix is ​​between 22%, and the NaCl content at 8.7%.

[0036] The preparation method of the canned artichoke of this embodiment comprises four steps of raw material processing, precooking and killing, canning and sterilization, as follows:

[0037] (1) Raw material processing: remove the lignofibrous old flower buds of fresh artichoke buds, keep the unlignofibrous artichoke buds and the...

Embodiment 2

[0041] Embodiment 2: canned specification 450g / bottle

[0042] A canned artichoke, comprising the following components by weight percentage:

[0043] Artichoke 360g, seasoning 8g, the rest is soup. The seasoning consists of fresh ginger, star anise powder, white pepper powder, red pepper, green meat pepper, fresh fennel, dried bay leaf, garlic according to the mixing ratio of

[0044] 3.2:1.1:1.1:2.1:2.2:1.1:1.2:2.1; blended; the soup is made by mixing 99.8% acetic acid, sucrose, salt and water, the mixing ratio is 1.1:7:11:200, the acidity of the soup The pH was 4.2, the soluble solids Brix was 23%, and the NaCl content was 9%.

[0045] The preparation method of the canned artichoke of this embodiment comprises four steps of raw material processing, precooking and killing, canning and sterilization, as follows:

[0046] (1) Raw material processing: remove the lignofibrous old flower buds of fresh artichoke buds, keep the unlignofibrous artichoke buds and the fat and tender...

Embodiment 3

[0050] Embodiment 3: canned specification: 600g / bottle

[0051] A canned artichoke, comprising the following components by weight percentage:

[0052] Artichoke 450g, seasoning 18g, the rest is soup. The seasoning is made of fresh ginger, star anise powder, white pepper powder, red pepper, green meat pepper, fresh fennel, dried bay leaf, and garlic according to the mixing ratio of 3:1:1:2:2:1:1:2. The soup is made by mixing 99.8% acetic acid, sucrose, salt and water evenly, the mixing ratio is 1:6:10:200, the acidity pH of the soup is 3.8, the soluble solid Brix is ​​21%, and the NaCl content is 9% .

[0053] The preparation method of the canned artichoke of this embodiment comprises four steps of raw material processing, precooking and killing, canning and sterilization, as follows:

[0054] (1) Raw material processing: remove the lignofibrous old flower buds of fresh artichoke buds, keep the unlignofibrous artichoke buds and the fat and tender receptacles as raw materials...

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Abstract

The invention relates to an artichoke can and a preparing method thereof. The artichoke can comprises the following raw materials in percentage by weight: 70-80% of artichoke, 2-4% of seasonings and the balance being soup base, wherein the artichoke comprises the artichoke buds not being subjected to wood fibration, and full and tender receptacles; the seasonings comprise fresh ginger, star aniseed powder, white pepper powder, red chilli, green pepper, fresh fennel, dry myrcia and garlic in a mass ratio of 3:1:1:2:2:1:1:2; and the soup base is prepared by uniformly mixing acetic acid, cane sugar, salt and water in a mass ratio of 1:6:10:200. The artichoke can has the advantages of being capable of not damaging the unique nutrition of the artichoke, keeping the original medicinal healthcare effect of the artichoke, and overcoming the defect that traditional artichoke cans are single in flavor, and exquisite in ingredients, rich in taste and long in expiration date, and can be ate directly or ate with other foods.

Description

technical field [0001] The invention belongs to the technical field of food and relates to canned food, in particular to a canned artichoke and a preparation method thereof. Background technique [0002] Every 100g of edible parts of artichoke (Cynara scolymus) contains 80.5g of water, 0.2g of fat, 2.8g of protein, 9.9g of sugar, 160mg of vitamin A, 8mg of vitamin C, 51mg of calcium, 69mg of phosphorus, 1.5mg of iron, and Steinmarin, asparagine and flavonoids, which are beneficial to humans, have high edible and medicinal value. Artichoke not only has the functions of regulating the stomach, protecting the liver and gallbladder, stimulating the liver to produce bile, helping urination, and eliminating excess water in the body, but also can effectively reduce blood lipids, blood sugar, triglycerides and cholesterol, and eliminate toxins in the body. Long-term consumption can protect liver and kidney, enhance liver detoxification, prevent arteriosclerosis, protect cardiovascu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/48A23L1/221A23L35/00A23L27/10
CPCA23L27/10A23L19/03A23L33/00A23V2002/00A23V2200/30A23V2250/022A23V2250/628
Inventor 符气雄
Owner 万客齐食品(云南)有限公司
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