Pear processing technology

1. Process flow Raw material → Cleaning → Peeling → Slicing → Enucleation → Sulfur treatment → Rinse → Candied and candied → Dry → Soften → Packaging → Finished product. 2. Raw material selection Raw material pulp should be thick, dense and fine texture, no stone cells, sweet and sour taste, a certain degree of acidity. After the softened and hairy varieties can not be used. 3. Method of production Pear fruit after rinsing and decontamination of fresh water is cut into 4 pieces, digging and immersing in 1% salt water to prevent discoloration. The pear fruit pieces are then immersed in a sulfuric acid solution containing sulfur dioxide in 0.1% to 0.2% for 4 to 6 hours and then rinsed several times with clear water to remove excess sulfur. When cooking, first in the pot to inject the equivalent of pear weight 30% to 50% of the sugar water, the concentration of 50%, pour pears boiled, simmer for 10 to 15 minutes, then add 50% to 55 % of the cold syrup (the quantity is equivalent to 10% of the weight of the pear). After the sugar boiled, add the same concentration of cold sugar as the previous one and boil for 10-15 minutes. When the pears are completely boiled and translucent, pan the pan and pour the pears into the jar. Soak it in the sugar solution for 24 to 36 hours. Heat it in the pan until it reaches 80°C. Baking in pots, baking in the drying room at 55-60°C for 6-8 hours, heating up to 70°C, drying to about the end, cooling to 60°C, baking until the moisture content of the fruit pieces is 16%-18 % up till now. It usually needs to be baked for 24 hours. During the baking, attention should be paid to venting, draining, shaping, and shaping. After being baked, it can be packaged into pear tart products. 4. Quality index Pear-tree color is milky or light yellow, bright and uniform color. With a unique flavor of pear fruit, sweet and sour taste. Block shape is complete, full of soaking sugar, no impurities, storage period does not return to sugar sand, no sugar does not dry up. The total sugar content is 68% to 70% and the moisture content is 16% to 18%.

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"Detail decides quality,  Sincerity makes prosperity". Our company has always attached great importance to product quality and food safety. We now have passed HACCP.BIC.OU.HALAL and other food safety management system certification, and we also have got some export registration of USA, EU, Russia,  Korea, Indonesia, and Vietnam etc. The volume of foreign exchange earned by export is about 30 million USD, the amount of total export volume are more than 30000 tons. As a result of our excellent product quality, they are very popular all over the world.

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TAIZHOU XINGWANG AQUATIC PRODUCT CO., LTD. , http://www.tzxingwang.com