Processing technology of canned carambola

(1) Overview

Canned carambola is a traditional canned fruit with a clear and sour taste and excellent flavor. In order to further improve the internal quality of the variety, the canned fruit processed by the new technology has almost no change in color, orange flesh and excellent taste after more than one year of storage.

(2) technological process

Raw material purchase and acceptance → Fruit selection grading → Planer Edge, slicing → de-seeding → rinsing → hardened → Salt Water scalding → rinsing → Sugar filling solution → exhaust → Thermal Insulation Sterilization → cooling and wiping Tank → into Storage

(3) main points of operation

Purchase and acceptance of ① raw materials: choose those with higher acidity and larger fruit shape, the fruit petals have five valves, some also have six valves and seven valves. Fruit petals are generally slender. Fruit selection requires that the shape of the fruit is correct, free from diseases and insect pests and no mechanical injury. The length of the fruit is more than 70 mm, and the maturity is 85% to well-done.

② classification, edge planing, slicing, seed removal: 3-4 grades according to the size of the fruit type. Cut off the edges of the browning petal, then use a slicer or manual to cut the fruit into star slices 8mm thick, and manually remove the seeds from the slices.

③ rinsing and hardening: rinse with tap water for 1 hour, then soak in 0.3% alum solution for 60 minutes.

④ brine scalding: blanch with 2% 0.5% 80 ℃ brine for 1 minute and 40 seconds, with more salt water to ensure that the central temperature is not lower than 72 ℃ during the blanching process.

⑤ rinsing: continue to rinse with running water for 2 hours after scalding, pay attention to stirring when rinsing.

⑥ canning: sugar solution was prepared with treated soft water, star-shaped slices were filled with 260g per bottle, pulp was filled with 280g, and sugar concentration was 31%.

⑦ exhaust: temperature 75 ℃, seal after exhaust.

⑧ heat preservation and sterilization: immediately after exhaust sealing, sterilize continuously with 80 ℃ hot water for 5 minutes and 7 minutes, then cool to room temperature, wipe the can into storage.