Canned fruit is a commodity in the world's canned fruit, with the world's largest production and trade volume, with an annual output of nearly one million tons. So, how is a delicious canned canned sugar peach made? Here's a quick introduction.
< h1 class="pgc-h-arrow-right" > process</h1> flow
Raw material selection→ cleaning→ peeling (lye), cutting in half, pitting→ hot blanching→ trimming→ injection→ exhaust →, sealing → sterilization, cooling → inspection → finished products.
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1. Material selection
The canned raw materials are mainly yellow meat peaches, and there are fewer white meat peaches. Yellow peach is generally an insoluble sticky core variety, requiring a large and uniform fruit shape, golden yellow to orange yellow flesh, strong aroma, dense flesh, small core, near-core pulp without red pigment. Such as: yellow dew, fenghuang, lianhuang, orange fragrance, orange yan, Aibao Taihuang peach and the introduction of Japan can peach No. 5, can peach 14, etc.; white peach requires pure white flesh, fruit tip, suture and nuclear depression are allowed to have reddish. Such as: Okubo white peach, white wind, new red white peach, white perfume peach, Zhongzhou white, Beijing 24, late white peach and so on. The fruit should be harvested at eight ripenesses. Remove damage, insect pests, rotten and secondary fruits.
2. Cleaning
Peaches contain a lot of peach hair, which is brushed and washed before processing.
3. Peel, cut in half and pit the lye
Prepare a concentration of 4% ~ 8% NaOH solution, heated to 90-95 ° C, the peach into, after 30 ~ 60s, when the peach peel becomes green, gently rub its epidermis peeling can be, the lye peeled fruit into water after rinsing, the use of 0.3% citric acid or dilute hydrochloric acid for acid-base neutralization 2 ~ 3min; the peeled peach along the middle suture in half cut, with a core digger to remove the core, keep the pit smooth.
4. Hot and trimming
Add 0.1% citric acid to boil in hot blanching water, put in peach slices, blanch in 95 ~ 100 ° C water, peach slices become transparent, generally 4 ~ 8min. Peach pieces should not be boiled soft, and should be cooled with cold water after heating. Use a knife to remove the burr edges of the "peach bowl", the remaining peel and some small imperfections.
5. Canning and injection
When filling, the "peach bowl" is facing inward, leaving a top gap of about 8 mm first, and leaving a top gap of 3.8 to 4 mm after injecting sugar liquid. The sugar liquid concentration is selected from 28% to 30%, and 0.15% to 0.3% citric acid is added. The temperature of the injection solution is not less than 85 °C.
6. Exhaust, sealed
The can lid is gently covered on the can bottle, and the gas is heated and vented for 10 to 15 minutes after the cap is buckled, so that the core temperature in the tank reaches more than 8 ° C, and the seal is sealed immediately after exhaust.
7. Sterilization, cooling
Use 100 °C to sterilize for 20~25min, and cool to 37~38°C in time after sterilization.
8. Wipe the can, keep warm, inspect
Wipe off the moisture on the surface of the can, keep warm at 25 ° C for 7 days, and after passing the inspection such as knocking inspection, you can paste the trademark and pack the factory.
The content of this article is selected from "Northern Fruit and Vegetable Preservation and Processing Technology", China Agricultural Science and Technology Publishing House, July 2020, 1st edition, by Wang Liqiong, responsible editors Cui Gai pump, Chu Yi.
Tweet Topic: Hou Dandan
Reviewers: Ma Jianyang, Zhu Yanjie, Wang Weihong
Design: Ying Chen
Approved: Liu Jiayi