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Canned waxberries in syrup without additives

A technology of salivarius and additives, applied in the fields of food science, food preservation, application, etc., to achieve the effect of pleasant shape, attractive color, delicate and fresh taste

Pending Publication Date: 2019-11-08
昆明德和罐头食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the existing commercially available canned red bayberry is often added with additives such as pigments, preservatives and flavors in order to make the product bright red and extend the shelf life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for processing canned red bayberry in syrup, comprising the following steps:

[0027] According to parts by weight, 150 parts of fresh bayberry, 80 parts of water and 18 parts of white granulated sugar are weighed.

[0028] (1) Raw material pretreatment: remove the stalks, leaves and impurities of the fresh red bayberry that has passed the acceptance test, after washing, soak it in salt water with a concentration of 1% by mass percentage for 1 hour at room temperature, wash it again and filter it for later use.

[0029] (2) Canning: 7106 type empty cans are used to quantify the pretreated red bayberry, and the deteriorated red bayberry is removed during the canning process. The entire processing site and utensils should be clean and free of oil.

[0030] (3) Prepare sugar water; add white granulated sugar to water to dissolve, boil and filter and add to the tank.

[0031] (4) Sealing; the sealing adopts vacuum sealing under the condition of 0.02MPa. After the...

Embodiment 2

[0035] A method for processing canned red bayberry in syrup, comprising the following steps:

[0036] According to parts by weight, 200 parts of fresh red bayberry, 100 parts of water and 20 parts of white granulated sugar are weighed.

[0037] (1) Raw material pretreatment: remove the stalks, leaves and impurities of the fresh red bayberry that has passed the acceptance test, wash it and soak it in salt water with a mass percentage concentration of 2% for 2 hours at room temperature, wash it again and filter it for later use.

[0038] (2) Canning: 7106 empty cans are used to quantitatively fill the pretreated cans, and the deteriorated red bayberry is removed during the canning process. The entire processing site and utensils should be clean and free of oil.

[0039] (3) Prepare sugar water; add white granulated sugar to water to dissolve, boil and filter and add to the tank.

[0040] (4) Sealing; the sealing adopts vacuum sealing under the condition of 0.03MPa. After the c...

Embodiment 3

[0044] A method for processing canned red bayberry in syrup, comprising the following steps:

[0045] According to parts by weight, 100 parts of fresh bayberry, 50 parts of water and 15 parts of white granulated sugar are weighed.

[0046] (1) Raw material pretreatment: remove the stalks, leaves and impurities of the fresh red bayberry that has passed the acceptance test, and after washing, soak it in salt water with a concentration of 0.5% by mass percentage for 0.5 hour at room temperature, and then wash and filter water for subsequent use.

[0047] (2) Canning: 7106 empty cans are used to quantitatively fill the pretreated cans, and the deteriorated red bayberry is removed during the canning process. The entire processing site and utensils should be clean and free of oil.

[0048] (3) Prepare sugar water; add white granulated sugar to water to dissolve, boil and filter and add to the tank.

[0049] (4) Sealing; the sealing adopts vacuum sealing under the condition of 0.01M...

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PUM

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Abstract

The invention relates to canned waxberries in syrup without additives. The canned waxberries in syrup are prepared from fresh waxberries, water and white granulated sugar. The canned waxberries in syrup have the beneficial effects that the obtained canned waxberry product does not stimulate teeth, and is not greasy, attractive in shape, attractive in color and luster, and delicious with slight sourness and sweetness. The canned waxberries in syrup taste fine, fresh and tender, have overflowing juice when being eaten, have unique bayberry fragrance and rich and delicious flavor, and have a 18-month shelf life.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a canned red bayberry in syrup without additives. Background technique [0002] Yangmei, also known as Longqing and Zhuhong, is named Yangmei because of its shape and taste like plums. Red bayberry is one of the specialty fruits in my country. It has a long history of cultivation and is known as "a piece worth a thousand pieces of gold". The shape of bayberry is spherical, purple red or deep red when ripe, the flesh has no skin, and the core is full of red thorn buds full of sweet juice. Because the fruit is not resistant to storage and transportation, it is generally processed and made into cans, which can be stored for a long time and extend the edible period. [0003] At present, the existing commercially available canned red bayberry often adds additives such as pigments, preservatives and essences in order to make the product bright red and extend the shelf life. However, wi...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L3/3562A23L3/358
CPCA23L19/00A23L3/3562A23L3/358
Inventor 赵晓霞朱旭东李燕知王晓丽杨绍权
Owner 昆明德和罐头食品有限责任公司
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