Asparagus canned products are primarily made from fresh asparagus, along with sugar, monosodium glutamate (MSG), salt, and other seasonings. The production process involves a range of specialized equipment such as baskets, cooking pots, washing basins, and sterilized cans. The method is outlined below:
First, the brine solution is prepared by mixing 2% to 25% saline water, 0.75% to 0.95% white granulated sugar, and 0.14% to 0.19% MSG in separate containers. These three solutions are then combined to form the soup base. The pH level is adjusted to between 5.4 and 5.6, and a small amount of vitamin C is added to maintain color and freshness. The soup is then heated to 90°C to ensure it is ready for the next stage.
Fresh asparagus is carefully selected and washed thoroughly under running water. The asparagus spears are placed into a special basket with their tips facing upward, ensuring that about two-thirds of the spear is submerged in hot water at 93±2°C. This technique helps prevent the tip from overheating while allowing the rest of the spear to cook evenly. The tips are partially exposed to the surface of the water for 2 to 3 minutes, followed by an additional 1 minute of full immersion. It’s important that the water hardness does not exceed 17 to preserve the texture of the asparagus.
After this pre-cooking step, the asparagus is immediately rinsed with cold water for about one minute and then transferred to a cooling tank. Observing the asparagus during this cooling phase can indicate the effectiveness of the pre-cooking: if the spears sink slowly and remain straight without breaking, the cooking was appropriate. If they sink too quickly, it suggests overcooking, and if they don’t sink at all, it means the pre-cooking was insufficient.
Once cooled, the asparagus is quickly peeled to remove any discolored outer layers, and the tips are aligned upright before being placed into sterilized cans. The previously prepared soup is then poured into the cans, ensuring that the asparagus is fully covered. The cans are then heated to 90–95°C and subjected to a vacuum process for 10–12 minutes. Afterward, they are sealed quickly to maintain quality.
Finally, the sealed cans undergo sterilization at specific temperatures depending on their weight. For 250g cans, sterilization is done at 115–116°C for 23 minutes; for 280–425g cans, the time is 24 minutes; and for 800g cans, it takes 26 minutes. After sterilization, the cans are rapidly cooled to finish the process and prepare them for packaging and distribution. This method ensures a high-quality, shelf-stable canned asparagus product with consistent texture and flavor.
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Zhoushan City Shuangying Aquatic Products Co., Ltd.  , https://www.shuangying-aquatic.com