Fig jam processing process is: fruit selection -> cleaning -> beat -> ingredients -> heated exhaust -> canned -> sealed -> sterilization cooling -> finished product. 1. Beating and Ingredients: Put the fig and water into the crusher at a ratio of 1:1. The beating should be careful, and it is best to treat it once with a grinder. Sucrose and citric acid are then blended according to the product needs. 2. Heating exhaust: Heat the prepared jam to about 85°C to remove the air entrained during the beat. 3. Canned seals: The jam temperature should be below 85°C when canned. Take care not to catch the bottle and seal it immediately after bottling. 4. Sterilization and cooling: Sterilize in boiling water for 20 - 25 minutes, sub-stage rapid cooling to 37 °C, check the label, it is the finished product. 5. Quality requirements: light yellow or amber, uniform, with a good flavor of fig jam, sauce does not secrete juice, no sugar crystals. The sugar content is not less than 57%, and the soluble solids content is not less than 65%. China Agricultural Network Editor
Sodium Hyaluronate,Hyaluronic Acid ,Chondroitin Sulfate
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