The main technological process of canned fruit processing is: raw material selection → pretreatment → canning → exhaust, sealing → sterilization, cooling → heat preservation inspection → packaging
◆Raw material selection: Fruit and vegetable raw materials should have good nutritional value, sensory quality, freshness, no pests and diseases, no mechanical injury, but also have a long period of supply, a high proportion of edible parts, these are the general requirements for the use of fruit and vegetable raw materials for general food processing .
◆Pretreatment: The pretreatment process for canning fruit and vegetable raw materials includes sorting, washing, peeling, dressing, blanching, and rinsing of raw materials.
◆Canning: canning methods are divided into artificial cans and mechanical cans. Artificial canning is mostly used for meat and poultry, aquatic products, fruits and vegetables and other bulk materials. Due to the great difference in raw materials, it is necessary to select the cans when they are canned, and to match them properly, and arrange them according to the requirements. Mechanical canning is generally used for the canning of granular, pod-like, fluid or semi-fluid products, such as luncheon meat, various jams, fruit juices, and the like. The method has the characteristics of fast, uniform and hygienic canning.
◆Exhaust: Exhaust gas helps to prevent the growth and reproduction of aerobic bacteria and yeasts, and is beneficial to the preservation of food color, aroma, taste and nutrient components. The exhaust gas methods mainly include heat exhaust, vacuum exhaust, and steam exhaust. .
◆Sealing: Different containers should be sealed by different methods. The sealing of the metal can refers to the process of crimping the can and the round edge of the can lid in the sealing machine to enable the can body and the can lid to be rolled together to form a closely overlapped double curl. The roll-sealing glass bottle is sealed by a crimping seal method, and it relies on the action of the press head of the sealing machine, the bottom plate and the roller. The rotating glass bottle has three to six thread threads, and the cap has a corresponding number of cap claws. When the cap is sealed, the cap claw and the thread line end are aligned and tightened.
◆Sterilization: there are many methods of canned sterilization, such as heat sterilization, flame sterilization, radiation sterilization and high pressure sterilization, the most widely used is still heat sterilization. Common sterilization methods include intermittent static high pressure sterilization, intermittent stationary atmospheric sterilization, and continuous atmospheric sterilization.
◆Cooling: When small cans are pasteurized, they can be directly cooled by normal pressure. However, when cans with a diameter of more than 102 mm are sterilized at a temperature of 116 degrees Celsius or more, and cans with a diameter of less than 102 mm are sterilized at a temperature of 121 degrees ◆Celsius or more, they need to be cooled by back pressure cooling.
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