(1) Process selection of raw materials - cleaning - dressing - blanching - beating - heating - concentrating - sealing - sterilization - cooling - finished products. (b) making raw materials selection. Choose ripe fruit, bright color, high dry matter content, thin skin, thick flesh, and fruit with few seeds as raw materials. Cleaning. Trim and wash the fruit surface and remove the peduncle and green and decayed parts. Hot burn. Boil in boiling water for 2-3 minutes to soften the flesh and facilitate beating. Beating. The pulp was broken with a double tracker to remove the pericarp seeds. Heat concentrated. Stir constantly and heat to a solids content of 22%-24%. Canned seal. Seal immediately after concentration. Sterilization, cooling. Sterilize in boiling water at 100°C for 20-30 minutes and cool to 35°C-40°C. (3) Product quality requirements The sauce body is red, uniform, with a certain degree of consistency, taste acid, no smell, soluble solids of 22% -24%.
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