Nutritional components Chemical composition per 100 g edible portion of zucchini: Moisture 97 g, protein 0.6 g, carbohydrate 2 g, calcium 17 mg, phosphorus 47 mg, iron 0.2 mg, carotenoid 0.01 mg, thiamine 0.02 mg, riboflavin 0.02 mg, niacin 0.3 mg, ascorbic acid 1 Milligrams, containing 10 calories. If we use squash as the main Raw Material and scientifically allocate excipients, we can process them into distinctive therapeutic food cans, such as can be used as a nutrition supplement for young and sick, and can be made of canned cucurbits and main supplies. Zucchini canned food for diabetics. I. Specification requirements for raw materials and auxiliary materials for creamed zucchini 1. Zucchini: fresh young, but cooked, no pests, no mildew. 2. Cream: A uniform yellowish surface is tight, no mildew and no water, and a small amount of sediment is allowed. No odor, no impurities. 3. Milk: milky white or slightly yellowish uniform colloidal fluid, no precipitation, no clot, no impurities, with the inherent flavor and taste of sterilized milk without odor. 4 refined flour: white dry, no impurities, no mildew fine powder. 5. Sugar: white and dry, purity above 99%. 6. Salt: salt, white and dry, containing more than 98.50% of sodium chloride. Process flow Acceptance of raw materials → washing → selection → removal of pedicel, peeling → cut in half, seeding nest → dipping in bleach → steaming → cutting → minced → boiling → preparation of sauce → mixing → canning → sealing → sterilization, cool down Production Method 1. Acceptance of raw materials: After the raw materials enter the factory, they shall be checked and accepted according to the standard requirements. They shall be selected from 12 to 16 cm in length and 5 to 6 cm in thickness in order of good stacking. The incoming raw materials must be processed within 36 hours. 2. Washing: The zucchini after experience is washed one by one in flowing clean water to thoroughly remove sediment and impurities that adhere to the epidermis. 3. Selection: Remove old age, pests, rotten spoilage, and serious mechanical injuries. If the color of the epidermis is different, it should be placed separately. 4. Remove the pedicle handle and peel: Cut the pedicel, melon culm, and its connecting part with a stainless steel knife. The melon flesh that is cut together with the pedicle is not more than 1 cm thick. Then the skin is cut with a stainless steel planer to dig the skin. Out of dents or scars. 5. Half-cutting and seeding nest: Cut the zucchini into two halves with a knife, and then use a small stainless steel shovel with a diameter of 2.5 cm to pry the seeds. If you find the old man should be removed. 6. Dip bleaching: immerse the cut half of the zucchini slice in 1% salt water for about 5 minutes, turn it 1 or 2 times, and then scoop up and dip in flowing clear water. 7. Steaming: The zucchini pieces are placed on a wire disc and placed in a double pot (injected with an appropriate amount of water). The pot is covered with a white velvet cloth and steamed at 100° C. for 30-40 minutes. 8. Cutting: The zucchini slices after steaming are cut into strips with a steel knife, and scars, insect pests, and severe mechanical injuries are discarded. 9. Minced: The zucchini after steaming and cutting is passed through a crusher with a mesh diameter of 2 to 3 mm. The resulting zucchini should contain 5-6[deg.] C. dried material. 10. Cooking: Zucchini clams are boiled in a double boiler and concentrated to 7% dry matter. Stirring is often required to avoid charring. 11. Preparation of flavored milk: The flour, which has been slightly dried or fried in advance, is slowly added to the melted cream and then re-infused with milk, salt and sugar. The mixture is continuously stirred and boiled for 2 to 3 minutes to make the pan. 12. Mixing: According to the ratio of 75% of zucchini roasted and 25% of flavored milk, place it in a double pot or enamel bucket and stir it evenly to make it a cream of zucchini. 13. Canning: Use No. 776 or No. 860 painted rice empty cans, after cleaning and disinfection, put hot simmered (75-80°C) into a creamed zucchini 312 g and 340 g. 14. Sealing: Edge-mounted cans are sealed and cans are inspected by cans. Those who pass the inspection can be sent to the sterilization process after rubbing the cans with hot water. 15. Sterilization, cooling: Fill the canned goods, and seal them promptly after sterilization. The interval time should not exceed 30 minutes.
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