Storage, preservation and processing of the hottes

Storage, preservation and processing of fruits and vegetables

first, the influence of raw materials on the quality of canned products

the quality of canned raw materials of fruits and vegetables is a very important factor determining the quality of finished products. The development of canning industry must be guaranteed by sufficient high-quality raw materials. Only a reliable raw material base and suitable varieties of fruits and vegetables for canning are the premise to ensure product quality. The construction of raw material base is an important link in the development of can storage industry. Therefore, some people regard their project team as the first workshop of canning production. The planning and production of the raw material base should be carried out according to the plans and requirements of the manufacturer, ensure the quality of raw materials, rationalize the layout of production, scientifically organize and manage, harvest in time without injury, and supply the required raw materials in batches and stages, so as to avoid missing work and wasting raw materials, Ensure normal production

II. Requirements for fruit and vegetable raw materials in pot storage

the general requirements for fruit and vegetable raw materials in pot storage are: fresh and full, moderate maturity, appropriate sugar acid ratio, dense texture, thick meat, with the inherent color, aroma and taste of the fruit and vegetable, less tannin content, no defects such as pests, diseases and mechanical injuries, basically the size of the fruit shape is the same, and the edible part is large

after harvesting, the freshness and quality of fruit and vegetable raw materials decline rapidly at room temperature, and some lose their original freshness within a few hours, causing changes in flavor, tissue and color. Therefore, it must be processed quickly after harvest to prevent overstocking, otherwise, it is easy to deteriorate the quality and affect the quality

specific requirements for fruit and vegetable raw materials in cans:

(1) apples are generally moderately mature (more than eight mature), with dense pulp tissue, neat fruit shape, strong flavor, white pulp, boiling resistance, no spongy, no deformity, mildew, frostbite, pests and mechanical injuries. Now Guoguang, ruby, green banana and other varieties are used

(2) pears are generally of medium size, smooth fruit surface, small core, strong flavor, fine meat quality, few stone cells and fibers, white pulp, and no mildew, frostbite, pests and mechanical injuries. Now Laiyang pear, Xuehua pear, Qiubai pear and other varieties are used

(3) generally, peaches are required to be large and uniform in shape, round and symmetrical in shape, small in core, delicate and slightly crisp in flesh, rich in flavor, white in flesh color, white to greenish white in peaches, yellow to greenish yellow in yellow peaches, high-temperature cooking resistant in texture, and free of deformities, mildew, pests and mechanical injuries. Jingyu, Okubo, Baifeng, Huanglu and other varieties are now used

(4) citrus generally requires dense meat, bright color, rich flavor, high sugar content, moderate sugar acid ratio, appropriate maturity, oblate fruit shape, thin pericarp, certain number of cysts and petals, neat size, good processing adaptability, no nucleus is preferred, no pests, diseases and mechanical injuries. Now local varieties such as Zao, Hongju and Wenzhou Mandarin are used

(5) pineapple pineapple is an important canned raw material, and the flavor of canned products is better than fresh food. It is generally required that the fruit shape is large, the core is small, the fruit eye is light, the color is deep, the flavor is strong, there is no deformity, no overripe flavor, no diseases and pests, no burns and mechanical injuries. Now it adopts Sarawak, Bali, Philippines and other varieties

(6) tomatoes are generally required to be fresh and full, with thick pulp, few seeds, solid tissue, bright red color, and no serious deformities, molds, pests, diseases and mechanical injuries. The raw material used for canned whole tomatoes with original juice requires small tomatoes that are fresh or well refrigerated and have no cracks in the fruit. Luocheng No. 1, Qiguo, Beijing Zaohong and Yangzhou red are now used

(7) bamboo shoots are generally required to be fresh, crisp and tender, the meat is milky white or light yellow, and free of pests, mildew and mechanical damage. It is allowed to slightly damage the wider part of the thick old steel structure residence of the rhizome, but it is not allowed to damage the shoot meat. The spring bamboo shoots are fresh and good, with white or yellowish white meat, no deformity, no shrinkage, and no obvious cavity in the shoot body. Now it adopts bamboo shoots, asparagus shoots and other varieties

(8) green peas are generally required to be fresh, full, green, and moderately mature (that is, green pods are full of kernel), as shown in Table 9. The meat is soft, contains more sugar, contains less starch, and is free of diseases, pests, and mechanical injuries. Now, the levelness of xiaoqingcao and Ningke 100 is 0.2/1000; Species

(9) green beans are generally required to be fresh and full, green or light green, with round pods, no bending, no pests, diseases and mechanical injuries, and they should not be flat, deformed, rusty, moldy, with thick ribs, prominent beans and red flowers. Now it adopts varieties such as white Osmunda, small knife bean, etc

(10) lettuce is generally required to be fresh and tender, without decay, black heart, hollow, hard heart and mildew. Remove the gluten. After being salted, the meat is soft, crisp and tender. There is no obvious green taste, bitterness and other bad smell, and it is light yellow or light green

source: Chinese agriculture