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Processing and production of Sugar Pear tablets

Published: 2024-11-06 Author: mysheen
Last Updated: 2024/11/06, Production process of sugar pear tablets 1. Technological process: raw material selection → peeled slices → salted → rinsing → ironing → sugar boiling → sugar → drying → 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, it can inhibit the activity of microorganisms and enzymes for a long time.

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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