Three kinds of peach products processing
Organic Tomato Paste,Organic Tomato Concentrate,Organic Tomato Sauce,Bio Tomato Sauce Hebei Abiding Co.Ltd , http://www.hebeiabiding.com
Tao Ye. The raw white peaches or yellow peaches are selected as raw materials. The fresh peaches are placed in a box made of iron and placed in boiling 2%-4% caustic soda solution and shaken for 30-60 seconds. Remove in the clear water until the epidermis is completely detached and break in half along the suture pair. Drain the core, rinse in clean water, remove the peach and drain it. Soaked in 0.2%-0.5% sodium bisulfite solution for 2-4 hours to turn peach into milky white. Take 15 kg of clear water, add 22 kg of white granulated sugar, 100 g of citric acid, cook into a sugar solution, add 55 kg of treated peach pieces, heat and boil for about 10 minutes, and pour in 50% cold sugar solution 2.5 kg until the sugar solution. After boiling, pour twice the sugar solution as described above. After boiling the last sugar, add sugar 1.5-2.5 kg and cook for about 20 minutes. Pour the boiled peach with the sugar liquid into the cylinder, soak it for about 48 hours, and flip it up and down once in the middle to make the sugar liquid absorb evenly. Then drain the sugar liquid and put it in a baking oven to send it to the drying room at 60-70°C. Medium, dry 18-24 hours until the surface of the peach is not sticky and the flesh is slightly elastic. Peach paste. Making peach canned, peach fruit, broken fruit can be made into peach sauce. The method is: Wash the peach fruit, especially the peach fluff (add 0.5% alum in water, favorable hair removal). And then rinse with water, to the core, boiled (water and fruit ratio of 1:10) cook for 10 minutes, add sugar, 100 kg of sugar and sugar 80-100 kg. The sugar is added twice. During the process of concentration, stir and crush the large fruit pieces. Cook until the temperature is 105-106°C and the solids reach 68%. Pan the pan, cool to 70°C, bottling and capping, and cook in boiling water. -30 minutes, then cool down. Sugar yellow peach. The peaches used for canning need to be large and uniform, round and symmetrical fruit shape, yellow flesh, strong flavor, toughness, dense tissue, and small nuclear. The processing is as follows: The mature yellow peach is used to remove the mechanical damage fruit, rot fruit and lingering fruit. Wash the skin dirt with water, pour 90-95 °C, 4% -6% caustic soda solution soak for 30-60 seconds, remove and rinse with water, rub repeatedly, peeled. The yellow peach was then poured into a 0.3% hydrochloric acid solution, neutralized for 2-3 minutes, cut along the suture line with a knife, and the core was excavated, and precooked in hot water at 90-100°C for 4-8 minutes. Cooked for degree, cool after cooking. Use a knife to remove the burrs and residual dander, dig out the spots, and use a golden peach jar. Each canned flesh 330 grams, 25% sugar 180 grams. After venting, seal the cans and cook in boiling water for 20 minutes. After sterilization, cool with cold water to 35-40°C and store in a warehouse at about 20°C for 7 days.