Hairy softwood canned processing technology

Hairy softwood canned processing technology

Sambucus buergeriana Blnme ex Nakai (Sambucus buergeriana Blnme ex Nakai). Alias ​​Ma Wei Sao, continued bone wood, fair old and so on. Widely distributed in the northeastern forest areas, Russia, North Korea, Japan, Mongolia also have distribution.
1 Process selection of raw materials washing → desalination → dehydration → color protection → remove odor → weighing bagging → vacuum sealing → sterilization cooling → heat preservation inspection → packing and storage
2 Desalination Technology The traditional method of desalination of wild vegetable processing is to use a tank or concrete tank or large cylinder for natural desalination. The disadvantages of this desalination method are: large water consumption, long dehydration time, more nutrient component loss, and yellowing and browning of mountain vegetables. We have adopted rapid desalination and color protection technology to shorten the process time, reduce nutrient consumption, and effectively protect the original color of the product. The mechanical equipment used is the XC-0 type rapid desalination machine. This machine adopts the WO-1 type water pump, which generates water vortex through flushing of the double-layer tank surface, makes the vegetable water move continuously, and accelerates the penetration of salt, which is more traditional than the desalination method. The time was reduced by seven-eighths. This machine has added a temperature control system on the original basis to make it more adaptable to the requirements of the production process.
3 Color-protection techniques The green source of mountain vegetables is chlorophyll a and chlorophyll b in plant tissues. The basic structure is conjugated by four methine-CH= linkages from the a-carbon atoms of four pyrrole rings. system. In this system, four nitrogen atoms are combined with the central magnesium atom to form the chlorophyll porphyrin structure. This structure has different absorption and selection of different wavelengths of light, and the filtered light is green, so the plants appear green. This kind of structure is very unstable. Once the plant tissue is destroyed and affected by light, heat, acid and alkali, and other metal ions, its structure will change and cause the color to change. After research and development, we have added traces of ion-stable color-protecting agents that are beneficial to the human body, keeping its basic structure stable and stable, and have a strong stabilizing effect on acids, alkalis, light and heat, enabling products to be used under scattered light. It is preserved for 6 to 8 months, and it is not discolored after being stored for 1 year or longer in dark conditions.
4 operating points
4.1 Raw material selection and washing: remove the black vegetables, damaged vegetables and other sundries in the pickled products of hairy elderberry, remove the black part of the roots of the vegetables, and set the sediment to remove the dirt and dirt.
4.2 desalting color protection: The washed vegetables into the rapid desalination machine desalination, vegetable liquid ratio of 1:5, water temperature above 85 °C, 120min all desalination.
4.3 Dehydration: The desalted mountain vegetables are placed in a centrifugal dehydrator, and the surface water is quickly removed to reduce the moisture content to about 60%.
4.4 Color protection and odor removal: 5L aqueous solution containing 0.1% active silicic acid sol, 0.1% phytic acid, 0.05% ethanol and 0.2% zinc chloride, 0.01% anhydrous sodium sulfate, diluted with 4 times water; Into the treatment solution. The dehydrated hair elderberry is placed in the treatment solution and dipped at a temperature of 20° C. for 3 to 5 days. After the pass, remove and rinse 2-8 times.
Preparation of active silicic acid sol: Cylindrical iron electrode (anode) is disposed inside a cylindrical vessel, and an electrolytic cell with a carbon electrode (cathode) is disposed at the center, and 1 L of commercially available silicic acid solution (solid content 20 %) was placed in an electrolytic cell and a current of 2 A was passed between the anode and the cathode. After 2 min, the pH of the silicic acid sol was reduced from 2.57 to 1.8.
4.5 Weigh bagging: Put the weighed vegetables into a bag and add the soup at 80°C. 250g of elderberry plus soup 200g.
Soup recipe: Add salt 2.5kg, white sugar 2.0kg, monosodium glutamate 0.2kg, and citric acid 0.1kg per 100kg of clean water, heat to boiling, filter, and keep warm.
4.6 Vacuum Sealing: The vacuum sealer is used to seal the air, requiring a vacuum of 0.534 MPa or more. The heat sealing temperature is 210°C and the heat sealing time is 5s.
4.7 Sterilization cooling: Pasteurization is used. The best sterilization temperature is 85°C, and the best time is 40s. Immediately after sterilization, remove the Lay, put it in cold water and cool rapidly to reduce the temperature to below 40°C.
4.8 Insulation test: The cooled soft cans should be removed by wiping and drying, unqualified products should be singled out, and then kept at a constant temperature of 37°C for 7 days. If the bags are inflated and the soup is turbid, it is a waste product. Put qualified products into the warehouse.
5 Finished product quality requirements
5.1 sensory index color: hair is natural green elderberry, soup clear.
Taste and odor: A natural wild vegetable fragrance, no smell.
Form and texture: uniform size, crisp texture.
5.2 physical and chemical indicators sodium chloride content: 10% to 15%;
Heavy metal content (mg/kg): Arsenic (calculated as As): ≤ 0.5;
Lead (in pb): ≤1.0;
Copper (Cu): ≤5
5.3 Microbiological indicators: There are no spoilage characteristics caused by pathogenic bacteria and microorganisms.
5.4 Shelf life: 8 months.
Author: Institute of Special Forestry of Heilongjiang Province, Mudanjiang 157011

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