MySheen

Processing technology of peach pericarp

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Technological process: raw material selection → cleaning → cut in half, enucleated → softening → beating → concentrated → slice → drying → slice → packaging. Raw material treatment: raw materials can be selected high-quality fruit, can also be used wind fall, residual fruit, but to sort, remove insect eyes, disease and serious discoloration parts, spots, black spots and so on. Wash, cut the fruit in half and dig out the core. Soften: wash the peach fruit and boil it in boiling water for about 10 minutes. Beating: a beater with a screen hole of 0.6 mm

Technological process:

Raw materials choose → cleaning → cut in half, enucleated → softening → beating → concentrated → slice → drying → slice → packaging.

Raw material treatment: raw materials can be selected high-quality fruit, can also be used wind fall, residual fruit, but to sort, remove insect eyes, disease and serious discoloration parts, spots, black spots and so on. Wash, cut the fruit in half and dig out the core.

Soften: wash the peach fruit and boil it in boiling water for about 10 minutes.

Beating: beating with a beater with a sieve hole of 0.6 mm to separate the pericarp, crude fiber, etc.

Concentration: the slurry is heated and concentrated to a thick paste, with about 20% of the soluble solids.

Production: the concentrated pulp is scraped evenly into pieces, spread on glass plates, stainless steel plates or coated on cloth, and then sent to the drying room for drying at a temperature of 65-70 ℃.

Slicing and packaging: when the fruit slices are baked to about 18% water, peel off, slice, shape and pack.

 
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