How can zucchini canned
First, processing raw materials and auxiliary materials
Quality zucchini, butter, milk, refined flour, sugar, salt.
Second, the process
Acceptance and washing of raw materials Selection of cut handle, peeled half, seeded nest, dip float, steamed minced, boiled and seasoned milk mixed cans, seal sterilization, cooling
Third, the production method
1. Acceptance of raw materials: After the raw materials come into the factory, they shall be checked and accepted according to the standard requirements. The selection shall be 12--16 cm long and 5--6 cm thick, stacked in order. The incoming raw materials must be processed within 36 hours.
2. Washing: The selected zucchini is washed one by one in flowing clean water to completely remove sediment and impurities attached to the epidermis.
3. Selection: If you remove old age, pests, rotten spoilage, and serious mechanical injuries, such as different skin color, they should be placed separately for processing.
4. Remove the pedicle handle and peel: Cut the pedicel, melon culm, and its connecting part with a stainless steel knife. The melon flesh that is cut together with the pedicle is not more than 1 cm thick. Then the skin is cut with a stainless steel planer to dig the skin. Go for dents or scars.
5. Half-cutting and seeding nest: Cut the zucchini into two halves with a knife, and then use a small stainless steel shovel with a diameter of 2.5 cm to pry the seeds. If you find the old man should be removed.
6. Dip bleaching: immerse half-cut zucchini slices in 1% salt water for about 5 minutes, flip 1- or 2 times, and then dip and dip in flowing clear water.
7. Steaming: Put the zucchini pieces on the wire disc, put it into a double pot (inject water into the pot), cover the white flannel, steam for 30--40 minutes at 100°C, then cut into pieces. Strips.
8. Minced, boiled: After steaming, cutting the zucchini, through the sieve diameter of 2 - 3 mm mincer. The resulting zucchini root should contain 5%-6% dry matter. Zucchini clams are boiled in a double boiler and concentrated to 7% dry matter. Stirring is often required to avoid charring.
9. Preparation of flavored milk: The flour, which has been slightly dried or fried in advance, is slowly added to the melted cream, followed by milk, salt, and sugar. Keep stirring and boil for 2 - 3 minutes before panning.
10. Mixing: According to the ratio of 75% of zucchini roasted and 25% of flavored milk, place it in a double pot or enamel bucket and stir it evenly to make it a cream of zucchini.
11. Canning, Sealing: Using 776 or 860 empty cans, after cleaning and disinfecting, put the cream of zucchini in a heat (75°C--80°C). Side cans are sealed and cans are inspected by cans. Those who pass the qualification can wipe the cans with hot water and send them to the sterilization process.
12. Sterilization and cooling: Fill the canned goods and seal them in time for sterilization. The interval time should not exceed 30 minutes.
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