Asparagus is a health vegetable that has anti-cancer and anti-cancer functions. It has been very popular in the international market in recent years. Cans use asparagus as an unearthed underground tender stem, that is, "white tipped bamboo shoots", whose flesh is crisp and tender, with tiny leafy scales, ("green shoots" with slightly exposed surface, suitable for quick freezing processing). The processing technology is as follows: 1. Raw material recovery: Harvesting is conducted every spring and autumn, and the first harvest in spring does not exceed 30 days. It is required that harvesting be completed before sunrise every day to prevent discoloration. Shipped in a wooden box lined with polyethylene film. It is not more than 6-8 hours to receive processing from picking. 2. Cleaning: After harvesting, white tip shoots are prone to stains and are difficult to wash off. Therefore, they should be cleaned within 1 to 2 hours after picking. It is usually rinsed with spray or running water. However, the soaking time should not be too long. Wash it out with washing and reduce the loss of nutrients. The use of ice water pre-cooling combined with fresh water or the addition of crushed ice in containers can significantly delay tissue aging and improve preservation. 3, peeled, cut section: For the more rough old bamboo shoots, artificial or mechanical removal from the top down old rough skin scales, coarse fibers and edges and corners, carved away cracks, boring holes. Cut the section, the whole package cut 10.5 to 11 centimeters to cut the base, less than 10 centimeters are cut into 4 to 6 centimeters of the tip of the shoot or other sections were canned. In order to facilitate precooking, it can also be divided into coarse and fine two-levels with a horizontal diameter of 1.8 cm. 4, precooked, cold water: It is best to use pre-cooked cages (40 cm long, 15 cm wide, 12 cm high) for pre-cooking. That is, in the hot water of 90-95°C, the bamboo shoots are boiled for 3 to 3.5 minutes, and then immersed in bamboo shoots for 1 minute. Less than 1.8 cm in the horizontal diameter of those who shoot less hot body half a minute, boiled meat was transparent milky white, and can bend 90 degrees without breaking. Precooking should use soft water and add 0.05% to 0.1% citric acid to adjust the pH to 5.4. Immediately after precooking, spray with cold water for 1 minute and cool with flowing water for 10 minutes. 5, classification, canning: shoots, bamboo shoots segment generally by thickness, length and color separation, where the green part of not more than 4 cm can be used for packaging with canned. In order to prevent the deposition of iron in the tank due to the presence of rutin in the asparagus, the all-paint can is usually used, and an appropriate amount (0.03% to 0.05%) of citric acid is added to the soup. The entire tip of the shoot will be upward. The thickness of the segment should be matched with the tip of each can with not less than 20%, and the white tip should be no less than 10%. 6, exhaust, seal, sterilization, cooling: hot exhaust to the tank center temperature 70 ~ 75 °C, immediately sealed. Sterilization temperature was 121°C, time was 15 to 17 minutes, and it was cooled to 40°C. Glass tanks should pay attention to step cooling.
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