MySheen

Preparation of canned almonds in brine

Published: 2024-11-06 Author: mysheen
Last Updated: 2024/11/06, (1) technological process: raw material → almond peeling, debittering, → disinfection, water control, → canning, → exhaust, → sealing, → sterilization and cooling → storage. (2) Technical essentials: ① raw material selection: almonds for canning should be large, fresh and full, without mildew and deterioration, and without diseases and insect pests. ② almond peeling and bitterness: first blanch the almond skin with 90-95 ℃ hot water for 3-5 minutes and then remove it, soften the almond skin, spread the skin surface and put it into a mechanical peeling machine or manual peeling machine. Then put the peeled apricot

(1) technological process: raw material → almond peeling, debittering, → disinfection, water control, → canning, → exhaust, → sealing, → sterilization and cooling → storage.

(2) Technical points:

① raw material selection: canning almonds require large, fresh and full kernels, no mildew deterioration, no diseases and insect pests.

② almond peeling and bitterness: first blanch the almond skin with 90-95 ℃ hot water for 3-5 minutes and then remove it, soften the almond skin, spread the skin surface and put it into a mechanical peeling machine or manual peeling machine. Then soak the peeled almonds in about 50 ℃ of warm water, change the water once or twice a day, soak for 5 to 6 days, and then remove (sweet almonds can be rinsed directly after peeling).

③ disinfect and drain: disinfect the peeled almonds in peracetic acid with a human concentration of 0.35%, soak for 10 minutes, remove and drain.

④ canning: prepare 15% salt water and boil and sterilize. Put the almonds in a sterilized glass jar and add salt water. Boil the lid and sealing ring in boiling water for 5 minutes and set aside.

⑤ exhaust: put the glass jar containing almonds and salt water into the exhaust box, heat it with steam, make the central temperature of the tank reach more than 80 ℃, and exhaust for 7 minutes and 15 minutes. After taking out the tank from the exhaust box, immediately seal the lid, put the lid straight, press and seal. If the cover is sealed with a vacuum capping machine, the vacuum degree should reach 52.6 ~ 65.8 KPA and then seal.

⑥ sterilization and cooling: canned almonds were sterilized in boiling water for 8 minutes for 18 minutes, then cooled to room temperature in 75 ℃, 55 ℃, 35 ℃ warm water.

⑦ heat preservation, inspection: stored at room temperature 20 ℃ for 7 days, after passing the inspection, it can be boxed into storage.

(3) quality requirements: the almonds in the can are white, full and neat, and the salt water is transparent, allowing a little debris that does not cause turbidity. Almonds are non-toxic, odorless, not soft and crisp.

 
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