Lesson 13 Basic Steps in Vegetables’ Canning
bay--蔬菜罐装的基本步骤Vegetables differ from fruits in chemical composition and therefore require different canning conditions.蔬菜在化学组成上和水果不同，因此，需要（和水果）不同的罐装条件。
The acidity of vegetables is generally much lower（i.e., high pH value）than that of fruits, and they may contain more heat-resistant soil organisms than fruits. 蔬菜的酸度通常比水果低很多（即pH值较高），因此它们可能比水果含有更多的耐热的土壤有机物。
In addition, many vegetables require more cooking than fruits to develop their most desirable flavor and texture. 此外，许多蔬菜要求比水果更多的烹煮时间以达到它们需要的风味和结构。safe and sound
For the reasons canned vegetables in general require more vere processing than fruits.由于这些原因，罐装蔬菜通常比水果需要更严苛的加工过程。
Preparation of Vegetables 蔬菜的准备
1.One of the important steps in canning is thorough cleaning of raw food material on
its receipt at the cannery. 在罐装时重要的一步是在罐头厂接受原材料时对原材料进行彻底的清洗。
2.Vegetables are washed by high-pressure sprays or by strong-flowing streams of
water while being pasd along a moving belt or on agitating or revolving screens.
蔬菜在传送带上输送或通过搅拌筛或旋转筛时，可以通过高压喷淋或强的水流进行冲洗。
3.With certain products, washing is preceded by a dry-cleaning treatment in which
ckeditoradhering soil and other fine materials are mechanically removed by revolving or agitating screens or by strong air blasts. 对某些产品，洗涤之前要用旋筛或振动筛，或强气流进行干洗处理，以除去黏附的土和其他细小物质。
4.Many vegetables are first sorted for size and maturity. Sorting for size is
accomplished by passing the raw foods through a ries of moving screens with different mesh sizes or over differently spaced rollers. 许多水果首先根据尺寸和成熟度进行分级，根据尺寸进行分级通常采用一系列带有不同筛孔的移动筛
或不同的滚筒来完成。
5.Separation into groups according to degree of ripeness or perfection of shape is
done by hand. 根据它们的成熟度和形状的完好程度进行分级通常手工完成。
6.Peas and lima beans are frequently parated into more or less mature portions by
flotation in a salt solution, the operation being performed continuously in automatic machines. 豌豆和利马豆通常通过使它们漂浮在盐溶液中来把区分它们的成熟度，这一操作通常用自动仪器连续操作。creep歌词
7.Trimming, if necessary, is done by hand by operators trained in locating and
removing blemishes.修整（如果必要的话）是由经过训练的，负责搜寻和剔除污损原料的操作工手工完成的。
8.Sometimes trimming is the only cutting necessary to prepare the foods for the
desired style of pack; in other cas, foods are cut, sliced, diced, halved or peeled, usually by machines specially designed for each product, before canning. 有时，修整只是通过必要的剪切以使食品符合包装要求的形式；此外，为满足每一产品特殊设计的需要，在罐装之前，用机器把食品进行分割、切片、切块、分半、削皮的过程也是修整。
9.In each of the steps the raw vegetable is continuously inspected, but a final
inspection is made to pick out mashed or broken pieces, pieces of food that are off-color, and any foreign matter that may have pasd the cleaning, washing, and trimming operations. 其中的每一个过程都要对蔬菜原料进行监测，但还要有最终的检测，以挑出捣碎或破损的食品、变色的食品、以及任何被清理、清洗和修整过程漏掉的外来物质。
wrecking ballBlanching 热烫
1.Some foods are immerd in hot water or expod to live steam for a proper period
of time in an operation known as blanching. 把一些食品浸没在热水或流通种蒸汽里一段时间的操作，称为热烫。
2.In general, the raw foods are conveyed through hot water or steam by mechanical
devices that subject them to a particular temperature range for the proper period of time. 一般来说，食品原料通过机械设备传送经过热水或蒸汽，以使它们在一定的时间内维持在特定的温度范围。
3.Blanching of vegetables rves to expel air and gas, to inactivate enzymes and
thus arrest changes in flavor, and to soften the product so that more may be filled into the container. 蔬菜的热烫可以去除气体、使酶失活以防止风味改变，以及软化产品使它们更容易填入容器。
4.Proper blanching, by removing occluded gas, also reduces strain on the ams of
cans during processing, particularly where the filled cans are not thermally exhausted. 适宜的烫漂处理，可以去除滞留的气体，也可以减少加工中特别是对于没有除热的实罐中的罐缝的应力。
5.Water blanching caus loss of some nutrients and formation of large volumes of
professionalismliquid wastes. 水热烫会使营养流失，并产生大量的废液。
6.Microwave and hot-air blanching have been propod as means of reducing
cannery water u and waste-disposal problems. 现在已经建议采用微波和热空气进行烫漂，作为减少罐头厂用水和排污问题的烫漂方式。
7.Rails compared the volumes of water required for blanching veral vegetables by
microwave, hot air, steam, and hot water. He found that for all tested vegetables hot-air blanching ud by far the least water, followed by microwave, steam, and water blanching. Rails 比较了用微波炉、热空气、蒸汽和热水热烫几种蔬菜的用水体积。他发现对于所有测试蔬菜来说，热空气烫漂用水量最少，接下来是微波炉、蒸汽和水烫漂。
8.With green peas, for example, hot-water blanching produced 3785 liter waste water
per ton; steam, 183 liters per ton; microwave, 161 liter per ton; and hot-air, 0.07 liter per ton. 例如，热水烫漂1吨绿豌豆产生3785升废水；蒸汽烫漂1吨绿豌豆产生183升废水；微波炉，每吨161升；热空气，每吨0.07升。Filling装罐圣经电子书下载
1.After preparation the raw foods are filled into metal or glass containers. The
containers are conveyed by automatic runways through washers to the point of filling. 前处理后，食品原料被装入金属或玻璃容器。容器由自动传送带从洗涤设备输送到装罐处。
2.Before being filled, containers are cleaned by hot water, steam, or air blast. 在装
罐之前，容器用水、蒸汽或气吹法进行清洁。
3.Most filling is done by machine, although foods canned in larger pieces（e.g.,
asparagus）may be filled into containers by hand. 尽管一些大块罐装食品如芦笋可能要用手装入容器，大部分装罐是由机器完成的。
4.The container is filled with the solid product and then usually topped with a liquid,
which can be juice, water, or water containing other ingredients complementing the flavor, texture, or color of the produce. 容器中装满固体产品，然后在上面盖上液体，可以是汁、水或含有其它的补充产品风味、改善产品结构或色泽的成分。
5.The choice of ingredients is considerable, and includes sweeteners such as sucro
and other sugars, acids, salt, flavors, spices, starches, and thickening agents. 添加成分的选择范围相当大，包括甜味剂如蔗糖和其他糖类，酸、盐、风味剂、香料、淀粉和增稠剂。
美食 祈祷 恋爱6.Sucro is added to canned vegetables to enhance the flavor of the product, to blend
with other flavor notes, and to suppress the effects of undesirable compounds. 在罐装蔬菜中加入蔗糖可以提高产品的风味，可以与其它风味香型混合，抑制令人不快化合物的效果。
7.Although a slightly sweet taste is desirable in some vegetables（e.g., corn, tomatoes,
green peas and beets）, added sucro acts as a asoning agent rather than as a sweetener. Most brines that are added to vegetables contain salt. 尽管某些蔬菜中需要有轻微的甜味（如玉米、西红柿、绿豌豆和甜菜），但添加蔗糖主要是作为调味剂，而不是甜味剂。大部分添加到蔬菜中的盐水中含有盐。
8.If sucro is incorporated into the brine, an interaction between the two ingredients
may take place that has a beneficial effect on the flavor of the product. 如果蔗糖和盐水结合，这两种成分可能会发生相互作用，这种作用对产品的风味有益。
9.Canned vegetables are regulated by USDA and FDA standards that relate to the
produce itlf and all the dry and liquid ingredients that are incorporated into the brine. 罐装蔬菜由与相关产品本身和所有与盐水相互结合的干的和液体成分相关的USDA和FDA标准调控。
专升本第一学历
Ensuring Vacuum in Containers确保容器中的真空度
1.The objective of obtaining a vacuum in containers is to remove air so that the
pressure inside the container following heat treatment and cooling will be less than atmospheric pressure. 在容器中获得一定真空度的目的是为了去除空气，以使得在热处理和冷却后容器内的压力低于大气压。
2.The vacuum helps to keep the can ends drawn in, reduces strain on containers
during processing, and minimizes the level of oxygen remaining in the headspace.
真空度有助于保持罐头内凹，减少加工过程中容器的应力，尽可能减少顶隙残存氧的含量。
3.It also helps to extend the shelf life of food products and prevents bulging of the
container at high altitudes. 这有利于延长食品的货架期，防止在高海拔处时发生涨罐。
4.Vacuum in the can may be obtained by the u of heat or by mechanical means. 罐
头中的真空度可以通过加热或机械的方式获得。
5.Some products, notably juices, are preheated during their preparation and are filled
into containers and aled hot. 一些产品，特别是汁，在准备过程中进行预热，然后装进容器中热密封。
6.With products that cannot be filled hot, it may be necessary to pass the containers
through a steam chamber or tunnel just ahead of the aling machine to expel gas from the food and rai the temperature. 对于那些不能热填充的产品，应在密封操作的前一步使容器通过蒸气室或蒸汽隧道以除去食物中的气体，并提高温度。
7.Vacuum also may be produced mechanically by aling containers in a chamber
under a high vacuum. 真空度也可以由在高真空的空间内的密封容器产生。
8.Sometimes, just before aling the container, the air in the headspace is replaced
with steam, which condens after processing and thereby creates a vacuum. 有时，可以在密封容器之前将容器顶部空间的空气用蒸汽代替，这些蒸汽在加工后浓缩，因此产生一个真空状态。
9.The degree of vacuum in the procesd, cooled container will vary with the size of
the container and the style of the product. 加工后冷却容器中的真空度会随着容器的尺寸和产品的种类而异。
苏州教育网10.Too high a vacuum in larger cans will result in paneling, or a drawing in of the
sides of the can. Usually, a vacuum of 0.4～0.5 atm is kept in the can. 较大罐头
