Sugar yellow peach processing technology

The peaches used for canning are required to be large and uniform in fruit shape, round and symmetrical in fruit shape, with yellow flesh, strong flavor, toughness, compact and delicate tissue, small nuclear, and ability to resist sterilizing treatment without changing its shape, texture and flavor. Color. The fruit is harvested when it is ripe, and the fruit surface is yellow in the seed cavity. Try to avoid red color to avoid discoloration after processing and affect the quality. Cans often refer to yellow solute sticky walnuts, white meat insoluble sticky walnuts also have good cans quality. The commonly used varieties of potted peaches in China are Fenghuang, Lianhuang and Japanese pot peaches No. 2, No. 12 and No. 14. Its production method is as follows:

Mature peaches were used to remove mechanical damage, rot and fruit. Wash the skin dirt with water, poured into 90 ~ 95 °C, 4% ~ 6% of sodium hydroxide solution soak for 30 ~ 60 seconds, remove and rinse with water, rub repeatedly, peeled. The yellow peach was poured into a 0.3% hydrochloric acid solution and neutralized for 2 to 3 minutes. Cut along the suture line with a knife, dig the core, and cook it in hot water at 90-100°C for 4-8 minutes. After cooking, quickly cool, use a knife to cut off the raw edges and residual dander, dig out the brown spots, and select a fruit shape, smooth, golden golden peach cans. 330 grams per canned pulp, 25% sugar 180 grams. After venting, seal the jar and cook in boiling water for 20 minutes. After sterilization, cool down to 35-40°C with cold water, wipe the surface of canned water, and store it in a warehouse at about 20°C for 7 days. After passing inspection, it can be posted and stored.

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