MySheen

Peach jam

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Raw material → cut half → peeled → peeled → trimmed → ground → ingredients → softened and concentrated → canned → sealed → sterilized → cooled → can scrubbed → into storage raw material formula 1. Raw material selection: honey peach, big white peach, early yellow peach, medium well, no disease and insect, no mechanical damage, no rotten fruit. two。 Slicing: split along the peach suture. 3. Enucleation: use a round digging ring or a spoon-shaped knife to enucleate the peach. After enucleation, the peach slices were immediately put into 1 / 2% salt water.

Process raw material → cut half → peeled → peeled → dressing → ground → ingredients → softening and concentrated → canning → sealing → sterilization → cooling → wiping cans → into storage

Raw material formula

1. Raw material selection: honey peach, big white peach, early yellow peach, medium well, no disease and insect, no mechanical damage, no rotten fruit.

two。 Slicing: split along the peach suture.

3. Enucleation: use a round digging ring or a spoon-shaped knife to enucleate the peach. The enucleated peach slices were immediately put into 1 / 2% salt water to passivate the polyphenoloxidase in the pulp and prevent peach browning.

4. Peeling: peel with 40.6% sodium hydroxide solution, keep at 90-95 ℃, soak for 30-60 seconds, peel. Then take out the peaches and put them in running water to cool. Peaches that are too mature can be peeled directly after hot dipping without lye peeling. The hot-dipped peaches are immediately cooled in clean running water and rinsed for 15 minutes. Stir gently when rinsing, so that there is a little friction between the peach petals and remove the peel.

5. Shredding: the peach pieces after finishing and washing are ground with a meat grinder with a diameter of 8mm and 10mm, and then heated and softened in time to prevent discoloration and pectin hydrolysis.

6. Ingredients: 25kg pulp, 24027kg sugar (including softening sugar), appropriate amount of citric acid.

7. Soften and concentrate: pulp 25kg, add 10% sugar water 15kg, heat and boil in a sandwich pot for about 2030 minutes to soften the pulp. Keep stirring when softening to prevent scorching. Then add a specified amount of concentrated sugar solution, cook until the soluble solids content reaches 60%, add starch syrup and citric acid. Then continue to heat and concentrate until the soluble solids reach about 66%, turn off the steam out of the pot and fill the pot quickly.

8. Canning: put the peach paste in a cleaned and sterilized glass jar, 630g in Shengli bottle and 1000 g in 9116 tinplate, leaving a proper gap at the top.

9. Seal: seal immediately when the sauce body temperature is not lower than 85 ℃.

10. Sterilization and cooling: sterilization formula is 5 times 15 cycles 100 ℃, step by step cooling to less than 40 ℃.

11. Wipe the can into the warehouse: dry the can body and lid, store it in the 20 ℃ warehouse for 1 week and then leave the warehouse.

Quality standard

1. Sensory indicators: sauce body reddish brown or amber, uniform, with peach paste flavor, no scorch paste and other peculiar smell, no thick fruit blocks, sauce body is sticky, does not flow, does not secrete juice, no sugar crystallization, no peel, pedicel and so on.

two。 Physical and chemical index: the total sugar content is not less than 57% (in terms of converted sugar), and the content of soluble solids is not less than 65% (in terms of refraction).

 
0