Preparation method of canned asparagus spear

一种芦笋罐头的制备方法

Abstract

本发明公开了一种芦笋罐头的制备方法,它是以新鲜芦笋为主要原料,包括如下步骤:选料;分级清洗;削皮切段;预煮冷却:采用pH值为5.2±0.4的开水对切成小段的鲜芦笋进行预煮,预煮后的芦笋迅速放入流动的冷水中进行冷却;分选清洗;金属探测;称量装罐;加汤汁:将配好的汤汁,保温80℃以上;真空封口;灭菌冷却。本发明的有益效果是,保质期长,保质效果好,携带方便,保存了芦笋的色、香、味、形及营养价值,提高了芦笋的经济价值,解决了芦笋的贮存和运输问题,满足了不同地区的人们一年四季对芦笋的需求。
The invention discloses a preparation method of canned asparagus spear. According to the preparation method, fresh asparagus spear is taken as a main raw material. The preparation method comprises following steps: raw material selection; grading and cleaning; peeling and cutting into chunks; precooking and cooling, wherein boiled water with a pH value of 5.2+/-0.4 is used for precooking of cut fresh asparagus spear, and then the fresh asparagus spear is rapidly delivered into flowing cold water for cooling; sorting and cleaning; metal detection; weighing and canning; adding of a liquid, wherein the temperature of the prepared liquid is maintained to be higher than 80 DEG C; vacuum sealing; and sterilization and cooling. Beneficial effects are that: self life is long; preserving effect is excellent; the canned asparagus spear is convenient to carry; the color, aroma, taste, shape, and nutritional value of asparagus spear are maintained; economic value of asparagus spear is increased; storage and transportation problems of asparagus spear are solved; and demands of people of different areas on asparagus spear all the year round are satisfied.

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Patent Citations (4)

    Publication numberPublication dateAssigneeTitle
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NO-Patent Citations (2)

    Title
    刘宝家等: "《食品加工技术、工艺和配方大全续集(5)(中)》", 31 October 1999
    梅赶年: "芦笋罐头制作法", 《陕西农业科学》

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    Publication numberPublication dateAssigneeTitle