MySheen

Processing technology of canned rock sugar almond

Published: 2024-11-09 Author: mysheen
Last Updated: 2024/11/09, (1) the almond is mainly produced in Hebei Province. It is rich in nutrition and has the functions of moistening the lungs, eliminating food accumulation, dispersing stagnant qi and so on. (2) technological process material selection → cleaning, → soaking, → pre-cooking, → uncoating, → rinsing, → checking, → ice sugar solution → exhaust, → sealing, → sterilization, → cooling (3) operation points: ① soaking: remove washed almonds into a container, add 1.5 times the weight of almonds, soak for 6 hours, rehydration with complete expansion of almonds is appropriate. ② pre-cooking

(1) Overview

Almonds are mainly produced in Hebei Province. They are rich in nutrition and have the functions of moistening the lungs, eliminating food accumulation, dispersing stagnant qi and so on.

(2) technological process

Optional → cleaning → soaking → pre-boiled → stripping → debittering → rinsing → check → ice sugar solution → exhaust → seal → check → sterilization → cooling

(3) main points of operation

① soak: remove the washed almonds and put them in a container. Add 1.5 times the water according to the weight of the almonds and soak for 6 hours. It is appropriate for the almonds to be completely expanded and rehydrated.

② pre-cooking and undressing: remove the soaked almonds, pre-boil them in boiling water for 12 minutes and then remove them for cooling; press and wipe the clothes with corrugated special boards, or scrub the clothes while washing the water with the scrubbing machine.

③ debittering: remove the almonds after stripping and put them in the bitterness solution (whichever is completely immersed in almonds) for 40 to 60 hours. It is appropriate for almonds to have no bitter taste or slightly bitter taste. Rinse in flowing water containers.

The formula of the debittering solution is as follows: refined salt 8.0 ±10.0 kg, sulfite 0.1 ~ 0.15 kg, citric acid 0.1 ~ 0.2 kg, clear water 89.7 ~ 91.8 kg.

④ recooking: remove the rinsed almonds and boil them in reboiling water for 8 minutes. Add 0.1% citric acid and 0.03% vitamin C to the reboiled water. The ratio of almonds to reboiled water is 1:2.

⑤ sorting: remove unqualified almonds and allow 15% of semi-flake almonds to exist.

⑥ ice sugar solution: the concentration of sugar water is 15% (according to refraction). Add 0.1% citric acid and 0.03% vitamin C to the sugar solution, heat to boil, filter and set aside.

⑦ canning: the temperature of pouring sugar water is above 80 ℃.

⑧ pumping and sealing: sealed under the condition of vacuum of 0.047 MPA to 0.053 MPA.

⑨ sterilization and cooling: sterilization should be carried out within 30 minutes after sealing, sterilization temperature is 1OO ℃, time is 5: 60 seconds.

 
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