Nutritional components: The chemical composition of zucchini per 100 g of edible portion includes 97 g of moisture, 0.6 g of protein, 2 g of carbohydrates, 17 mg of calcium, 47 mg of phosphorus, 0.2 mg of iron, 0.01 mg of carotenoids, 0.02 mg of thiamine, 0.02 mg of riboflavin, 0.3 mg of niacin, and 1 mg of ascorbic acid, with a total of 10 calories.
By using zucchini as the main ingredient and scientifically combining other additives, it can be processed into unique therapeutic food cans. These products can serve as nutritional supplements for children and patients, and they can also be used as canned cucurbits or primary supplies. In particular, zucchini canned food is suitable for diabetics due to its low sugar content and high fiber properties.
I. Specification Requirements for Raw Materials and Auxiliary Materials for Creamed Zucchini
1. Zucchini: Fresh, young, and slightly cooked, free from pests and mold.
2. Cream: Should have a uniform yellowish surface, tight texture, no mold, no water, and a small amount of sediment is acceptable. It should be odorless and free from impurities.
3. Milk: A milky white or slightly yellow colloidal fluid, uniform in consistency, without precipitation, clots, or impurities. It should have the natural flavor of sterilized milk without any off-odors.
4. Refined flour: White, dry, fine powder, free from impurities and mold.
5. Sugar: Pure, white, and dry, with a purity above 99%.
6. Salt: White, dry, and containing over 98.5% sodium chloride.
Process Flow
Acceptance of raw materials → washing → selection → removal of pedicel and peeling → cutting in half and seeding → dipping in bleach → steaming → cutting → mincing → boiling → preparation of sauce → mixing → canning → sealing → sterilization and cooling
Production Method
1. Raw Material Acceptance: Upon arrival at the factory, all zucchini must be inspected and accepted according to quality standards. Only those measuring between 12–16 cm in length and 5–6 cm in thickness are selected. All incoming materials must be processed within 36 hours.
2. Washing: Each zucchini is washed individually under running clean water to remove dirt, debris, and impurities from the surface.
3. Selection: Any zucchini that is old, damaged, infested, or has serious mechanical injuries is removed. If the skin color varies, these pieces are separated for further inspection.
4. Removing Pedicel and Peeling: Using a stainless steel knife, the pedicel and connecting parts are cut off. The flesh around the cut should not exceed 1 cm in thickness. Then, the skin is carefully peeled using a stainless steel planer to remove any blemishes or scars.
5. Half-Cutting and Seeding: The zucchini is cut into halves, and a small stainless steel tool with a diameter of 2.5 cm is used to remove the seeds. Old or discolored seeds should be discarded.
6. Bleaching: The cut zucchini halves are immersed in 1% salt water for about 5 minutes, turned once or twice, then rinsed in flowing water.
7. Steaming: The zucchini pieces are placed on a wire rack and steamed in a double boiler (with some water added) at 100°C for 30–40 minutes. A white cloth is placed over the pot to maintain even heat.
8. Cutting: After steaming, the zucchini is cut into thin strips. Any damaged or infested pieces are discarded.
9. Mincing: The steamed zucchini is passed through a crusher with a mesh size of 2–3 mm to create a smooth paste. The final product should contain 5–6°C of dried material.
10. Cooking: The zucchini is boiled in a double boiler and concentrated to 7% dry matter. Continuous stirring is necessary to prevent burning.
11. Preparation of Flavored Milk: Slightly dried or fried flour is gradually added to melted cream, followed by the addition of milk, salt, and sugar. The mixture is stirred constantly and boiled for 2–3 minutes to ensure proper blending.
12. Mixing: The zucchini puree and flavored milk are mixed in a ratio of 75% zucchini to 25% milk in a double boiler or enamel bucket. The mixture is stirred evenly to create a creamy zucchini blend.
13. Canning: Use No. 776 or No. 860 painted rice cans, which have been cleaned and disinfected. The hot zucchini mixture (at 75–80°C) is filled into the cans, with standard weights of 312 g and 340 g.
14. Sealing: The cans are sealed, inspected, and then wiped with hot water before being sent for sterilization.
15. Sterilization and Cooling: The filled and sealed cans are sterilized immediately after processing, and the time between sterilization and cooling should not exceed 30 minutes to maintain quality and safety.
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