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Processing of canned syrup for apples and pears

Categories:Industry News
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Time of issue:2020-06-04
Views:287

[概述]Selection of raw materials Choose fresh and juicy fruits with a maturity of more than 80%, dense pulp tissue, few stone cells, and normal flavor. Eliminate fruits with pests, diseases, mechanical damage and mildew.

Processing of canned syrup for apples and pears

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Processing of canned syrup for apples and pears

Categories:Industry News
Author:
Origin:
Time of issue:2020-06-04
Views:287

Information

　　(1) Selection of raw materials Choose fresh and juicy fruits with a maturity of more than 80%, dense pulp tissue, few stone cells, and normal flavor. Eliminate fruits with pests, diseases, mechanical damage and mildew.

　　(2) The graded apples are divided into three grades of 60-67 mm, 67-75 mm, and 75 mm or more according to the horizontal diameter. The diameters of the pears and snow pears are 65-90 mm, the duck pears and the long pears are more than 60 mm, the autumn white pears are more than 55 mm, and some varieties may be less than 50 mm.

　　(3) Peel the skin by manual or mechanical peeling method, and immediately immerse in salt water after peeling.

　　(4) Stainless steel for cutting. The fruit knife is cut in half in half lengthwise. Large fruit can be cut in four pieces, and the cut surface is smooth.

　　(5) To remove the fruit core and fruit stem, use a knife to dig out the fruit core, fruit stem and calyx, and remove the remaining peel.

　　(6) The sliced fruit soaked in salt water is immediately immersed in 1%-2% salt water to protect the color.

　　(7) Boil Pour the fruit into 80-100℃ water and boil for 10 minutes, take it out, remove the debris and drain the water.

　　(8) Fill cans with sugar water, and put the fruit pieces into a sterilized glass jar while hot, 300 g fruit pieces, 200 g sugar water. The preparation method of sugar water is as follows: 75 kg of water plus 25 kg of granulated sugar, then 150 g of citric acid, heated and melted, then filtered with gauze. The temperature of sugar water should be above 80℃ when filling.

　　(9) Sealing the can while it is hot, sealing, the lid and the rubber ring should be sterilized in advance.

　　Sterilize, cool and seal the can immediately into the boiling water bath for sterilization for 15-20 minutes, and then cool in stages.

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Linyi City Kang fa Foodstuff Drinkable Co.， Ltd
Add:NO.103Difang Industrial Zone,Pingyi County,Linyi City,Shandong Province,China
Tel:+865394393977 Fax:+865394391103
E-mail:kangfa@kangfafood.com
Http://www.kangfafood.com

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