Processing Technology and Flow of Peach Gravy
(1) technological process
Feed → cleaning → cut → enucleation → soaking → pre-boiled → beating → blending → degassing → homogenization → filling → sealing → cooling → bottle labeling → labeling → packing → into storage
(2) process specification
(1) Raw materials: select canned peach varieties for processing, with large size, small kernel, sticky core, white or yellow meat, and higher maturity requirements in order to highlight the flavor of the peach. Remove diseases, insects, injuries and rotten fruits before cleaning. Pay attention to using a brush to clean the peach hair when cleaning. If there are pesticides, dilute hydrochloric acid should be added for cleaning to eliminate the harm of pesticides to people.
(2) cutting and enucleating: cut the peach into two pieces along the suture line. After breaking it with your hand and removing the core with a knife, immediately add 0.1% vitamin C (ascorbic acid) and citric acid to browning.
(3) beating: the pulp is immediately heated to the boil with 90-95 ℃ water. Cook for about 3-5 minutes before beating on the 0.6mm sieve to remove the peel.
(4) blending: in the peach pulp, add hot water with a pulp weight of 2 to 3 and stir fully, filter with gauze to remove the crude fiber, and then add sugar, citric acid and ascorbic acid to achieve a sugar content of 14 °BX, acid 0.3%, and add vitamin C 0.02% to prevent browning.
(5) degassing homogenization: degassing in a vacuum degassing tank with a vacuum degree of 90.7-93.3kPa, and then homogenizing at high pressure in 130kg/cm2 to make the slurry fine and homogeneous.
(6) Sterilization: instantaneous sterilization at high temperature in the heat exchanger, mostly 121℃, for 30 seconds, because the quality can be guaranteed by short-term heating.
(7) canning: it can be sealed directly with aseptic Tetra Pak. It can also be bottled and sterilized for another 100 ℃ for 20 minutes. It was immediately cold to 40 ℃.
(8) packing: the finished products are packed into storage after heat preservation, can cleaning, oiling, inspection and other processes. The nonconforming products will be dealt with immediately.
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stubble pear
Another name is Cili. Produced in Shandong Ziping area, one of the ancient fine varieties. Shandong Province is the most cultivated, with an area of 100,000 mu. North China, Jiangsu, Anhui, Hunan, Liaoning, Shaanxi, ** and other places have introduced cultivation. The average fruit weight is 233g, and the largest fruit weighs 600g. The fruit is often misspindle-shaped, with lateral shoulders often protruding. The fruit peel is green and turns yellow-green after storage. Fruiting spots large and convex, brown, fruiting surface coarsely siliceous. Fruiting pedicel ca. 5 cm long, 3.3 mm thick; sepals deciduous or remaining, calyx shallow. in the core
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Black ink peach
Black ink peach, also known as Hainan Putao, originated in India and the Malay Islands. The fruit is dark purple to black, with a length of 1.0-2.0 cm. The improved variety has large eggs, thin skin, thick meat, juicy, slightly acidic and slightly astringent, for fresh food or salinization, immature fruit can be made into vinegar, ripe fruit can be brewed and sprinkled. It is suitable for tropical climate and grows well on calcareous soil.
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