The process of canned peach paste can be: material selection → processing → grounding → batching → softening, atrophy → canning → sterilization. 1. Selection of raw materials: Choose ripe peaches with high acid content and rich aroma. 2, raw material processing: the raw material in the fruit, rot fruit removed. Put the good peaches in 0.5% alum water to wash hairs, rinse them with water, cut them half, peel them, and remove them. 3. Minced: The trimmed and washed peach pieces are minced with a meat grinder with 8-10 mm hole diameter and immediately heated and softened to prevent discoloration and hydrolysis of the pectin. 4. Ingredients: 25 kilograms of pulp, 24-27 kilograms of white sugar (including sugar for softening), and appropriate amount of citric acid. 5, softening and concentration: 25 kilograms of fruit, add 10% of sugar water about 15 kilograms, on the pot to heat boiling about 20-30 minutes, so that the pulp fully softened, stirring constantly to prevent eschar. Then add the specified amount of concentrated sugar liquid and boil until the soluble solids content reaches 60%. Add starch syrup and citric acid and continue heating and concentrating until the soluble solids reach about 66%. 6, canning, sealing: The peach paste into the cleaned, disinfected glass jar, leaving the top of the appropriate space. Immediately after the temperature of the sauce body was not lower than 85°C, the bottle was screwed tightly and the pot was inverted for 3 minutes. 7, sterilization, cooling: sterilization formula is 5 `-15 `/100 °C, and then sub-cooled to below 40 °C, the finished product is reddish-brown or amber, uniform, with peach sauce flavor. Peach dry process is: raw material selection → raw material processing → hot scorching → sulfur-smearing → drying → softening → packaging. 1. Selection of raw materials: The selection of off-nuclear varieties, fruit shape, high sugar content, thick meat, fewer fruit juices, golden flesh, aroma, fiber less fruit, cooked eighty-nine. 2, raw material processing: remove rotten, sick, damaged and immature fruit. Then wipe the peach hair and rinse it with flowing water. Then use a stainless steel knife to cut in half along the "suture line" of the fruit, remove the core, and slice again. 3, blanching: Peach slices blanched in boiling water for 5-10 minutes, picked up and drain. 4. Smoked Sulfur: Place the slices of peach in the fruit plate and smoke for 4-6 hours. About 3 kg of sulfur per ton of fresh fruit is required. 5. Drying: Sulphur-flavored peach slices are exposed to the sun and frequently turned to accelerate drying. 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, the water content should be 15%-18%. It can also be sent directly to the drying room for drying. The temperature is controlled at 55-65°C, relative humidity 30%, and dried for 14 hours. 6. Soft packing: Remove the unqualified peach slices first, then place the qualified peach slices in the sealed storage room so that the peach slices are even and soft. Finally, it can be packed in food bags and cartons. 7, quality standards: the surface of golden yellow, tight meat, no silt, no impurities, moisture content of 15-18%.
Ginger,Garlic &Peeled Garlic, Co., Ltd. , http://www.nsvegetables.com