Canned solids refer to the contents remaining after the cans have drained the soup. Canned solid weight is the basic indicator of can quality. Too little solid weight can not meet the needs of customers and the requirements of the standard. Too much will not only increase the consumption of raw materials, but also affect the bactericidal effect of canned food. Solid weight is a direct and canned food. The indicators of production consumption and economic efficiency. Unfortunately, the weight and weight of solids in canned foods, both in theory and in practice, are still very small. The actual average solid weight of most canneries is still higher than the standard. This article focuses on the weight of fruit and vegetable canned solids.
The research and testing of the canning process of pre-cooking can find out the best conditions to achieve the best effect of increasing the solid weight. There are many similar production processes for canned fruits and vegetables. Firstly, the largest production of canned mushrooms can be studied first, because according to research and The test method was applied to other canned fruits and vegetables to achieve the same purpose. The production process of canned mushrooms is: raw materials → rinsing → precooking → dressing → cleaning → draining → canning → sealing → sterilization. After the raw material is boiled for a certain period of time, the resulting semi-finished product shrinks by nearly half, and after weighing, canning, sterilizing, and sterilization, the weight after opening the can and excluding the soup is solid weight, and the solid content is more than canned. High, and some are lower than canning. The pre-cooking of mushroom canned food is boiled for 10 minutes according to the traditional process. However, after actual investigation, the actual pre-cooking machine used by each cannery factory is mostly the actual process of boiling the mushrooms for 7 to 8 minutes. The factors influencing the solid yield of cans are related to the precooking process. Each plant has an optimum precooking time for each fruit and vegetable variety. This time must be found through experiments. Through experiments, it was found that the precooking time was 11 minutes at the peak of solid yield, contrary to many people's belief that reducing precooking time can increase the solid weight.
Balanced production, control of semi-finished product drain time, can effectively achieve the purpose of stabilizing solid weight, saving raw materials The current canned standard has changed the original solid weight can not have a negative tolerance to allow a tank with positive and negative tolerances, but the average solid weight per batch is not low With regard to standards, this has made it possible for China's export canned goods to be filled with many contents each year. However, due to many factors and factors that affect the change of can solid weight, many factories have adjusted the canning capacity high, or still use the old method to control the solids of each can to be a positive tolerance to prevent the failure of average solids and insufficiency. This method is not desirable.
In addition to the above-mentioned precooking time, there are many factors that affect the solid weight of cans. Taking canned mushroom production as an example:
Different raw materials have different origins, different varieties and strains, and different production seasons (spring mushroom, winter mushroom, and autumn mushroom). The solids and weights obtained by the same production process are also different. Therefore, the production workshop must appropriately adjust the pre-cooker and canning amount according to different raw materials so as to balance the solids and weights of the entire batch of finished cans produced. For unfamiliar raw materials, you should be more cautious.
Raw materials of different diameters and diameters are mixed together and precooked. Large grains of mushrooms are often boiled. This results in insufficient solids for the finished product, while small mushrooms cause overweight of the finished product and waste of raw materials. Therefore, raw materials with large differences in diameter should be precooked separately using different precooking times.
Mushrooms with larger diameters can be filled with more than ten grams of each mushroom. If they are just a few grams apart when they are canned, adding one mushroom will increase the canning capacity by more than 10 grams. After the mushroom is broken, it is added. If all of these methods are used for canning, then the solids of the whole batch of cans are important. In this case, it should be noted that the positive and negative tolerances of the solids in the control tanks are not exceeded, and the average solids of the whole batch of finished products are not too far away from the standard.
The control of the draining time before the cans takes care of the control of the draining time during the last washing of the semi-finished products to the canning. The difference in the draining time determines the moisture content of the semi-finished products. Sometimes the differences are very large, which often results in instability of the can's solid weight. Possible measures are: a. Use a small plastic box with more pores and easy drainage to dress the semi-finished products to be canned, so as to reduce the difference in water content caused by different draining times in the semi-finished products of the first box and the second can of the same box; b. Use a fixed time clock and other tools to strictly control the uniform drainage time from the final washing of semi-finished products to canning; c. Use special devices and measures to put the semi-finished product in the spray state before canning, or use an industrial dryer to spin dry the washed semi-finished products. This will ensure that the semi-finished products can be canned under the same water content, and the solids can be made quite equivalent. stable.
Balanced production and process control The entire production process, including the acquisition of raw materials and the peak period, must implement balanced production, and avoid over-concentration or loosening of output. In the workshop, the production process should be speeded up so as not to cause backlogs and dehydration in the semi-finished products, resulting in a difference from the normal solid product. The same production process, but different management methods to form different effects, these will affect the instability of the canned solids.
It should be said that the average solid weight of each tank type plant (especially the previous season) has been relatively close to the standard. If the general cannery is controlled according to the second largest point of this article, the average solid weight can be saved by more than 2%. If adding the trial and improvement of the precooking process according to the first point of this article, the total solid weight may be up to 4 % or more, because the canned mushroom weight only accounts for 50% of the net weight, it is virtually equal to the 8% increase in canned output. This is not a small figure, and all these are only management enhancements and do not need to increase as much the cost of.
The research and testing of the canning process of pre-cooking can find out the best conditions to achieve the best effect of increasing the solid weight. There are many similar production processes for canned fruits and vegetables. Firstly, the largest production of canned mushrooms can be studied first, because according to research and The test method was applied to other canned fruits and vegetables to achieve the same purpose. The production process of canned mushrooms is: raw materials → rinsing → precooking → dressing → cleaning → draining → canning → sealing → sterilization. After the raw material is boiled for a certain period of time, the resulting semi-finished product shrinks by nearly half, and after weighing, canning, sterilizing, and sterilization, the weight after opening the can and excluding the soup is solid weight, and the solid content is more than canned. High, and some are lower than canning. The pre-cooking of mushroom canned food is boiled for 10 minutes according to the traditional process. However, after actual investigation, the actual pre-cooking machine used by each cannery factory is mostly the actual process of boiling the mushrooms for 7 to 8 minutes. The factors influencing the solid yield of cans are related to the precooking process. Each plant has an optimum precooking time for each fruit and vegetable variety. This time must be found through experiments. Through experiments, it was found that the precooking time was 11 minutes at the peak of solid yield, contrary to many people's belief that reducing precooking time can increase the solid weight.
Balanced production, control of semi-finished product drain time, can effectively achieve the purpose of stabilizing solid weight, saving raw materials The current canned standard has changed the original solid weight can not have a negative tolerance to allow a tank with positive and negative tolerances, but the average solid weight per batch is not low With regard to standards, this has made it possible for China's export canned goods to be filled with many contents each year. However, due to many factors and factors that affect the change of can solid weight, many factories have adjusted the canning capacity high, or still use the old method to control the solids of each can to be a positive tolerance to prevent the failure of average solids and insufficiency. This method is not desirable.
In addition to the above-mentioned precooking time, there are many factors that affect the solid weight of cans. Taking canned mushroom production as an example:
Different raw materials have different origins, different varieties and strains, and different production seasons (spring mushroom, winter mushroom, and autumn mushroom). The solids and weights obtained by the same production process are also different. Therefore, the production workshop must appropriately adjust the pre-cooker and canning amount according to different raw materials so as to balance the solids and weights of the entire batch of finished cans produced. For unfamiliar raw materials, you should be more cautious.
Raw materials of different diameters and diameters are mixed together and precooked. Large grains of mushrooms are often boiled. This results in insufficient solids for the finished product, while small mushrooms cause overweight of the finished product and waste of raw materials. Therefore, raw materials with large differences in diameter should be precooked separately using different precooking times.
Mushrooms with larger diameters can be filled with more than ten grams of each mushroom. If they are just a few grams apart when they are canned, adding one mushroom will increase the canning capacity by more than 10 grams. After the mushroom is broken, it is added. If all of these methods are used for canning, then the solids of the whole batch of cans are important. In this case, it should be noted that the positive and negative tolerances of the solids in the control tanks are not exceeded, and the average solids of the whole batch of finished products are not too far away from the standard.
The control of the draining time before the cans takes care of the control of the draining time during the last washing of the semi-finished products to the canning. The difference in the draining time determines the moisture content of the semi-finished products. Sometimes the differences are very large, which often results in instability of the can's solid weight. Possible measures are: a. Use a small plastic box with more pores and easy drainage to dress the semi-finished products to be canned, so as to reduce the difference in water content caused by different draining times in the semi-finished products of the first box and the second can of the same box; b. Use a fixed time clock and other tools to strictly control the uniform drainage time from the final washing of semi-finished products to canning; c. Use special devices and measures to put the semi-finished product in the spray state before canning, or use an industrial dryer to spin dry the washed semi-finished products. This will ensure that the semi-finished products can be canned under the same water content, and the solids can be made quite equivalent. stable.
Balanced production and process control The entire production process, including the acquisition of raw materials and the peak period, must implement balanced production, and avoid over-concentration or loosening of output. In the workshop, the production process should be speeded up so as not to cause backlogs and dehydration in the semi-finished products, resulting in a difference from the normal solid product. The same production process, but different management methods to form different effects, these will affect the instability of the canned solids.
It should be said that the average solid weight of each tank type plant (especially the previous season) has been relatively close to the standard. If the general cannery is controlled according to the second largest point of this article, the average solid weight can be saved by more than 2%. If adding the trial and improvement of the precooking process according to the first point of this article, the total solid weight may be up to 4 % or more, because the canned mushroom weight only accounts for 50% of the net weight, it is virtually equal to the 8% increase in canned output. This is not a small figure, and all these are only management enhancements and do not need to increase as much the cost of.
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