MySheen

Quick-freezing processing Technology of Peach

Published: 2024-11-22 Author: mysheen
Last Updated: 2024/11/22, The main results are as follows: (1) the raw materials of the technological process are → enucleation, color-protecting → blanching, cooling → peeling → packaging, sugar injection → pre-cooling → quick-freezing → frozen storage. (2) the main points of operation: after picking peaches, the ripe ones should be processed immediately, and the hard unripe fruits should be ripened quickly. Mature and suitable peaches are bright in color, rich in flavor, and easy to enucleate and peel. After the enucleation and color protection raw materials are ripe, enucleate with a knife or enucleator, and immediately put the pulp in cold water to avoid contact with air to prevent discoloration. Fruit is attached to the enucleating machine

The main results are as follows: (1) the raw materials of the technological process are → enucleation, color-protecting → blanching, cooling → peeling → packaging, sugar injection → pre-cooling → quick-freezing → frozen storage.

(2) the main points of operation: after picking peaches, the ripe ones should be processed immediately, and the hard unripe fruits should be ripened quickly. Mature and suitable peaches are bright in color, rich in flavor, and easy to enucleate and peel. After the enucleation and color protection raw materials are ripe, enucleate with a knife or enucleator, and immediately put the pulp in cold water to avoid contact with air to prevent discoloration. There are pulp fragments on the enucleation machine, which often change color and should be removed at any time. Blanch, cool and peel the enucleated pulp and blanch 2~5min in boiling water or 7~8min in steam. Immediately after blanching, cool it in cold water and peel off the skin. After the packaging and sugar injection solution is fully cooled, the pulp is drained and packed in a polyethylene bag or nylon / polyethylene composite bag. The ratio of pulp to sugar solution is 70% and 30% respectively, the concentration of sugar solution is 50%, and 0.3% citric acid, 0.1% iso-Vc and 0.2% calcium chloride are added. Pre-cooling, quick freezing, frozen storage and sealing, then pre-cooling to about O ℃, and then rapid freezing. After freezing, it is packed in cartons, and finally frozen.

 
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