1, the choice of raw materials. Selection of nuclear species, fruit shape, high sugar content, thick meat, less juice, golden yellow meat, aroma, fiber less fruit, eighty-nine minutes cooked.
2, raw materials to solve. Remove bad, sick, damaged and immature fruits. Then brush the peach hair and wash it with clean water. Afterwards, use a stainless steel knife to cut in half along the "suture line" of the fruit, remove the core, and slice again.
3, hot. Peach slices are blanched in boiling water for 5-10 minutes, picked up and drained.
4, smoked sulfur. Place the peach slices in the fruit plate and smoke for 4-6 hours. About 3 kg of sulfur per ton of fresh fruit is required.
5, monotonous. Sulphur-flavored peach slices are exposed in the hot sun and are often flipped to speed up monotony. When the sun reaches 67% dry, put it in the cool place for two or three days and then dry it until it is dried. At this time its moisture content should be 15% -18%. Can also be sent directly to the drying room, temperature control at 55-65 °C, relative humidity 30%, monotonous 14 hours.
6, back to soft packaging. The unqualified peach slices were removed first, and then the qualified peach slices were placed in a sealed storage room to make the peach slices even and soft in texture. Finally, it can be packed in food bags and cartons.
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