We often consume canned asparagus without noticing. While it can be preserved for a long time, it also maintains the fresh taste of asparagus. So, how do you produce canned asparagus?

Production methods are as follows:

Choosing raw materials, including asparagus, salt and so on. Prepare 1% salt and 0.05% citric acid in proportion, mix the two ingredients into soup, and adjust the pH value to 5.4 ± 0.2. Then the soup is heated to 90 ℃.

Peeling with hot water. First, we wash the asparagus under running water. Then we will put it in a special basket, arranging 23 tips of asparagus and immersed it in 93 ± 2 ℃ hot water. Later we will dip it into the water below 17℃ for 2-3 minutes. A good pre-cooked asparagus will sink slowly, a 90-degree bend is acceptable but it should not be broken. If it sinks rapidly, it indicates over boiling. If it floats, it indicates undercooking. After cooling, it's ready to be filled into the cleaned and sterilized cans.

Soup will be added and heated to 90-95 ℃. Exhaustion will be done for 10-12 minutes, followed by a quick drain after capping. Then another sterilization will proceed at 115-116 ℃. Different weight of asparagus canned sterilized time is not the same. After sterilization, rapid cooling will ensue and then ready for storage.