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Method for preparing yellow peach cans

A canned yellow peach and a technology for yellow peach, which is applied in the field of preparation of canned yellow peach, can solve the problems of single taste and insufficient utilization value of fruit, and achieve the effects of good effect, fruit color protection and health care efficacy improvement.

Inactive Publication Date: 2016-03-09
SICHUAN HUIQUAN CANNED FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The canned fruits disclosed in the above two patent documents all have the disadvantages that the taste is single and the utilization value of the fruit is not high enough.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of canned yellow peach, comprising the following process steps:

[0028] A. Preprocessing

[0029] Clean the fresh yellow peaches with 45 parts by weight, peel them, dig out the cores, cut them into pieces, soak them in a color-protecting agent for 12 minutes, and rinse them with clean water;

[0030] B. Plant extract preparation

[0031] Take 2 parts of honeysuckle, 3 parts of hawthorn, and 1 part of grapefruit peel, add 8 times the weight of deionized water, boil, continue to boil for 25 minutes, filter, and take the filtrate;

[0032] C. syrup preparation

[0033] Take 5 parts of the sugar mixture and 65 parts of water into the cooking pot, boil and cool to room temperature;

[0034] D. canning

[0035] Add the precooked yellow peach in step C to the syrup obtained in step C, and 2 parts of the plant extract prepared in step B, stir evenly, and put it into a sterilized tank;

[0036] E. Sealing and sterilization

[0037] After adopting v...

Embodiment 2

[0039] A preparation method of canned yellow peach, comprising the following process steps:

[0040] A. Preprocessing

[0041] 60 parts by weight of fresh yellow peaches are cleaned, peeled, cored, cut into pieces, soaked in a color-protecting agent for 18 minutes, and rinsed with clean water;

[0042] B. Plant extract preparation

[0043] Take 6 parts of honeysuckle, 3 parts of hawthorn, and 3 parts of pomelo peel, add 10 times the weight of deionized water, boil, continue to boil for 40 minutes, filter, and take the filtrate;

[0044] C. syrup preparation

[0045] Take 12 parts of the sugar mixture and 75 parts of water into the cooking pot, boil and cool to room temperature;

[0046] D. canning

[0047] Add the yellow peach precooked in step C to the syrup obtained in step C, and 6 parts of the plant extract obtained in step B, stir evenly, and put it into a sterilized tank;

[0048] E. Sealing and sterilization

[0049] After adopting vacuum sealing, it can be ste...

Embodiment 3

[0051] A preparation method of canned yellow peach, comprising the following process steps:

[0052] A. Preprocessing

[0053] 50 parts by weight of fresh yellow peaches are cleaned, peeled, cored, cut into pieces, soaked in a color-protecting agent for 16 minutes, and rinsed with clean water;

[0054] B. Plant extract preparation

[0055] Take 3 parts of honeysuckle, 2 parts of hawthorn, and 2 parts of grapefruit peel, add 9 times the weight of deionized water, boil, continue to boil for 30 minutes, filter, and take the filtrate;

[0056] C. syrup preparation

[0057] Take 10 parts of the sugar mixture and 70 parts of water into the cooking pot, boil and cool to room temperature;

[0058] D. canning

[0059] Add the yellow peach precooked in step C to the syrup obtained in step C, and 4 parts of the plant extract prepared in step B, stir evenly, and put it into a sterilized tank;

[0060] E. Sealing and sterilization

[0061] After adopting vacuum sealing, it can be ...

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PUM

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Abstract

The invention discloses a method for preparing yellow peach cans, and belongs to the technical field of can food processing. The method includes the following steps that by weight, 45-60 parts of fresh yellow peaches are cleanly washed, peeled, subjected to kernel removing, diced, soaked with a color retention agent for 12-18 min and cleanly washed with fresh water; B, 2-6 parts of honeysuckles, 1-3 parts of hawthorns and 1-3 parts of shaddock peels are taken, deionized water with the weight 8-10 times the weight of the mixture is added into the mixture, the obtained mixture is boiled and then continuously boiled for 25-40 min, filtering is carried out, and filter liquor is taken; C, 5-12 parts of a sugar mixture and 65-75 parts of water are added into a sauce pan, boiled and then cooled to the normal temperature; D, the yellow peaches pre-boiled in the step A and 2-6 parts of the plant extracting solution prepared in the step B are added into the sweet water obtained in the step C, and the mixture is stirred to be even and then loaded into disinfected tins; E, sealing and sterilizing are carried out. The yellow peach cans have the advantages of being crisp and tasty in mouthfeel and moderate in sourness and sweetness, and having the certain health caring effect.

Description

technical field [0001] The invention relates to the technical field of canned food processing, in particular to a method for preparing canned yellow peaches. Background technique [0002] The maintenance of freshness and nutritional value of canned fruit is unique, second only to fresh fruit. The whole process from raw material picking to processing is generally very short, and high temperature and heat stop all chemical reactions of fruit and vegetable products. Cans not only store the nutritional value of fruits, but also facilitate transportation, allowing people to taste the taste of fruits from all over the country and even the world, and improving the utilization value of fruits. [0003] There are many kinds of canned fruits in the prior art, including yellow peaches, apples, lychees, hawthorns, oranges, etc. For example, the publication number is CN101112232, and the invention patent titled "a production process for low-sugar canned fruits" discloses low-sugar Cann...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L5/41A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 罗小东
Owner SICHUAN HUIQUAN CANNED FOOD
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