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Production and processing technology of canned yellow peaches

A technology of canned yellow peaches and processing technology, which is applied in the direction of heating and preserving fruits/vegetables, packaging through pressurization/gasification, food preservation, etc., can solve the problems affecting the quality of canned yellow peaches, achieve good storage space and avoid sunlight Effects of irradiation and quality improvement

Pending Publication Date: 2022-04-29
CHIC FOODS INT ANHUI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there are excessive processing of preservatives and other auxiliary materials in the processing of canned yellow peaches on the market. Although the storage time of canned yellow peaches is prolonged, it affects the quality of canned yellow peaches.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A production and processing technology of canned yellow peach, comprising the following steps:

[0032] S1: Raw material handling

[0033] The operator conducts a preliminary screening of the delivered yellow peaches, sends the yellow peaches that have passed the screening into the cleaning equipment, cleans the surface of the yellow peaches, and collects and cuts the cleaned yellow peaches. Imported equipment subdivides the half-cut yellow peaches into eight equal parts, and sterilizes the cutting equipment in advance. After the cutting is completed, the operator takes out the core inside the yellow peach and cleans the cut pieces. Peel the finished yellow peaches, immerse the yellow peach pieces in 90°C, 4 parts of sodium hydroxide solution for 30 seconds, then rinse with water, rub and peel off the skin, then pour the peach pieces into 0.3 parts of hydrochloric acid solution Neutralize for 2 minutes, then soak in 15 parts of salt water to protect the color for 10 mi...

Embodiment 2

[0045] A production and processing technology of canned yellow peach, comprising the following steps:

[0046] S1: Raw material handling

[0047] The operator conducts a preliminary screening of the transported yellow peaches, sends the yellow peaches that have passed the screening into the cleaning equipment, cleans the surface of the yellow peaches, and peels the collected yellow peaches. It is necessary to soak the yellow peach pieces. Soak the yellow peach pieces in 95°C, 6% sodium hydroxide solution for 60 seconds, then rinse with water, rub and peel off the skin, then pour the peach pieces into 0.3% hydrochloric acid solution, neutralize for 3 minutes, and then Soak in 1.5% salt water to protect the color for 10 minutes, rinse with running water, collect and cut the washed yellow peaches, and use advanced imported equipment to further subdivide the cut yellow peaches into eight Equal parts, and sterilize the cutting equipment in advance. After the cutting is completed, ...

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PUM

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Abstract

The invention relates to the technical field of production of canned yellow peaches, and discloses a production and processing technology of canned yellow peaches, and when the canned yellow peaches are packaged, air in the canned yellow peaches needs to be pumped out, so that a vacuum environment is formed in the canned yellow peaches, and bacteria breeding in the canned yellow peaches is avoided. According to the production and processing technology of the canned yellow peaches, when the canned yellow peaches are sealed, air in the canned yellow peaches is pumped out to reach a vacuum state, so that the problem of bacterium breeding in the canned yellow peaches can be avoided; according to the processing technology, auxiliary materials such as preservatives do not need to be added into the canned yellow peaches, the shelf life of the canned yellow peaches is prolonged, damage to human bodies is reduced, and bacteria in the yellow peaches can be effectively killed by adopting two modes of high-temperature sterilization and ultraviolet sterilization on the yellow peaches.

Description

technical field [0001] The invention relates to the technical field of canned yellow peach production, in particular to a production and processing technology of canned yellow peach. Background technique [0002] Canned yellow peach is a kind of canned food made from yellow peach. Rich in vitamin C, cellulose and carotene needed by the human body. Generally, it can be eaten immediately after opening the lid, or it can be heated at high temperature. In the hot summer, the canned yellow peach tastes better after being refrigerated in the refrigerator. Canned yellow peach is a kind of canned fruit processed from yellow peaches, purified water, white sugar and other raw materials. It has a strong peach aroma, sweet and sour and crisp. It is very suitable as a stored food for home, travel, sailing and mountain climbing Loved by people all over the world. The existing production process is made through processes such as splitting peaches, digging cores, peeling, precooking and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23B7/144A23B7/015A23B7/005B65B55/16B65B55/14B65B31/04
CPCA23L19/03A23B7/144A23B7/015A23B7/0053A23B7/0056B65B55/16B65B55/14B65B31/04A23V2002/00A23V2300/24A23V2250/708
Inventor 汪洋邵则品
Owner CHIC FOODS INT ANHUI
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