About canned garlic and canned meat
With soup
Material selection → Pretreatment → Pickling → Rinsing → Classification → Precooking → Cooling → Finishing → Canning → Exhaust → Sealing → Sterilization → Cooling → Inspection → Labeling → Finished 2 ingredients. Fresh garlic 100kg, salt 5kg, glacial acetic acid 15-16kg, sugar 20-24kg, water 55-60kg.
2 operating points.
a. Choice of materials. Garlic is hypertrophy, mature, and dry. The skin is grayish or light brown; the garlic meat is white and plump, with no insects or mildew.
b. Pretreatment. Chetty peeled, split, washed (specific methods as before).
c. Pickled and rinsed. Add 5% salt to the treated garlic and marinate it in the jar for 24 hours, and apply heavy pressure (avoid crushing garlic meat). Rinse with fresh water till tasted slightly salty. The garlic meat is divided into large, medium and small grades according to its size.
d. Precooking and cooling. The rinsed garlic meat was precooked in a 15% glacial acetic acid solution (90-95°C). The precooking time: large, medium and small garlic grades were 15 min, 13 min, and 11 min, respectively. The ratio of garlic meat to water was 1:1. The garlic meat was then cooled in flowing fresh water and rinsed to a pH of 7. Precooking time should not be too long or too short, otherwise it will seriously affect the color, smell and taste of the product.
e. Finishing and canning. Remove the discolored, insect-damaged and mildewed garlic meat, remove the unfinished garlic pedicel and garlic skin, and rinsing and rinsing with clean water once. After draining, quantitatively load the cleaned and disinfected glass jars according to different specifications.
f. After the water is boiled, add 25%-30% white granulated sugar to dissolve, and then add 0.6%-1.0% glacial acetic acid. Filter and inject it into the garlic jar. Each bottle has a net weight of 470g, including 260g of garlic and 210g of soup.
g. Exhaust, seal. With heated exhaust gas, the temperature of the tank center is not lower than 75°C. After the exhaust is completed, the tank is sealed immediately. If vacuum sealer is used, the vacuum degree is ≥53.3kPa.
h. Sterilization, cooling. The needle cans should be sterilized at a high temperature of l00°C for 5-15 minutes in time and then cooled to 38-40°C.
i. Receiving Inspection. After cooling, dry the surface moisture and store it. Stored at 20-25 °C for 1 week. After passing the inspection, labeling is the finished product.
4 sugar water garlic can quality indicators.
a. Sensory Index. (a) Color. Color white, soup more transparent; (b) taste. The taste, smell and crisp taste of canned garlic canned meat, no garlic odor and odor; (c) Appearance. Garlic meat is complete in shape, uniform in size and free of impurities.
b. Physical and chemical indicators. (a) Weight, net weight of 470g3% per can, garlic meat weight ≥ 55% of net weight; (b) total sugar content of 25%-30%; (c) total acidity (in glacial acetic acid juice) of 0.6%-1.0%.
C. hygiene standard. No pathogenic bacteria enter into the symbol of corruption caused by the action of microorganisms.
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