Processing and production of Sugar Pear tablets
Production Technology of Sugar Pear tablets
1. Technological process: raw materials choose → peeled slices, → salted →, rinse, → ironing, → sugar, → sugar, boiled →, →, dry → products.
2. Raw material requirements: all kinds of pear varieties can be used.
3. Method of operation: remove the moldy fruit, peel it and cut it into slices. Pickle with 15% salt and 16% salt, one layer of fruit slices and one layer of salt. After pickling, because the salt solution has high osmotic pressure and can inhibit the activity of microorganisms and enzymes, it can be preserved for a long time.
After marinating for 10 days, take out the fruit slices and soak them in clean water for 16 hours. Change the water twice in the middle. Then blanch the pear slices in boiling water. after the fruit slices are cooked through the heart, rinse with cold water, cool and drain. The function of blanching is to destroy the activity of the enzyme and remove the bitter and astringent taste of the salt.
Sugar pickling, generally 100 kg of fruit slices plus 30 ~ 50 kg of sugar. After a layer of fruit slices and a layer of sugar, after 16 hours, pour the fruit slices and sugar solution into the pot and boil for 30 minutes, then pour them back into the jar, continue the sugar stains for 5 or 7 days, remove them and bake them into sticky pear slices in a baking drawer.
The finished product is required to be sweet, sour and delicious with a sticky appearance.
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Huangzheng pear
The variety comparison test of Huangshu pear (domestic name), a newly cultivated sand pear variety in Japan, shows that its comprehensive economic character is higher than that of the existing early-maturing pear variety, and it can be selected as the main early-maturing pear variety. First, good quality 1, the fruit is nearly round, slightly flat. Pericarp emerald green, bagged fruit light yellowish green (single-layer bag) or milky yellow (double-layer bag). The fruit surface is smooth and shiny, and the fruit spot is small and beautiful. 2. The average single fruit weight is 300 grams and the fruit diameter is 5.3 × 8.2 cm, which belongs to the variety of large fruit type.
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Fucheng apricot plum
It originated in Fucheng County, Hebei Province. The fruit is oval, the average weight of single fruit is 70g, and the maximum weight of fruit is 120g. The fruit top is slightly concave, the suture line is shallow, and the two sides are asymmetrical. The fruit face is orange, the sun side is red and halo, smooth, without hair, and the pericarp is thicker. The flesh is yellow, the texture is dense, fine, juicy, sweet and sour palatable, in quality. The soluble solids content is 16.0%, and the titratable acid content is 1.8%. The fruit is more resistant to storage and transportation. Varieties for both raw food and processing. The tree is moderate in potential, half-open in posture, high in germination rate and strong in branch formation.
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