Peach jam
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).
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Economic characters and cultivation points of big fruit spades
Daguo spade is a mid-late mature variety found in Zhaishan valley by fruit growers in Nanshi Town, Xuecheng District, Zaozhuang City, Shandong Province. In 1995, it was introduced into the demonstration base of improved varieties in the first village of Nanshi Town, Xingnong seed Company, Xuecheng District, and the existing fruit garden is about 1800m2. After 5 years of cultivation and observation, it is considered that the economic character of this variety is stable, and the single fruit weight (average 194.6g) is significantly higher than that of "black chicken peach" (average 138g) in Zhejiang and Anhui, so it is named "big fruit black peach". It is a rare extra-large fruit spade variety in China.
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Jinqiu peach, a treasure in peach
The fruit of this variety is oval, the fruit shape is correct, the average single fruit weight is 280g, the maximum is 500g, self-flowering fruit is golden, the mature fruit is golden, the flesh is golden, the flesh is tender, the taste is extremely sweet, the quality is very good, the skin is easy to peel off, stick to the core, do not crack before harvest, do not drop fruit, and mature from late August to early September. The tree posture of this variety is half-open, the annual branches are smooth, green and dark red on the sunny side, the initial nodes of flower buds are 2murmur3 nodes, and there are many compound flower buds; the leaves are large, spreading, dark green and glossy, with 16cm long and 4 wide.
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