Processing of preserved pear
(1) technological process
Raw material → sorting → cleaning → peeling, digging, cutting → soaking sulfur → sugar boiling → drying → graded → packaging.
(2) main points of operation
① raw material
Choose about 80% maturity to get rid of diseases, insects and injured fruits. Rinse with clean water.
② is peeled and cut in half
Peel by hand or with a peeling machine, immediately soak in 1% salt water to protect the color, cut in half, and dig out the seeds and seed nests.
③ sulfur leaching
Soak 15~20min in sodium bisulfite solution with a concentration of 2%, remove and drain.
④ sugar cooking
The ratio of pulp to sugar is 0.5 to 0.8. First, turn 80% of the sugar into 50% syrup, boil most of the syrup to pour the pear, quickly heat it to the boil, maintain 15~20min, then add the cold syrup of 50% concentration (about 1 beat 10 of the fruit), add it in 2 to 3 times, each time at intervals of lOmin, boil until the pear slices begin to transparent, add the remaining dry sugar, boil 15~20min, and let the whole pear slices be completely transparent.
⑤ drying
Drain the sugar solution from the cooked pear slices and send them to the dryer or drying room. The drying temperature is 60-65 ℃ and bake until it doesn't stick to your hands.
(3) quality standard
Light yellow translucent; block plump and complete, transverse diameter not less than 4cm, no crushing, non-return sand crystallization, flexible and meticulous texture; fresh pear cut half ribose boiled due flavor and aroma, no peculiar smell. The sugar content is 68%; the water content is 17% to 20%.
- Prev
Processing technology of canned carambola
(1) 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 → planing edge, slicing → de-seeding → rinsing → hardened → brine hot → rinsing → sugar filling solution → exhaust → thermal insulation sterilization → cooling wipe tank → storage (3)
- Next
How to manage the jujube garden in late autumn and early winter
Clean the jujube garden. When the leaves of jujube fall behind before the beginning of winter, the fallen leaves, diseased fruits and weeds in the garden should be cleaned in time and burned together so as to burn the diseased spores, hyphae and eggs overwintering. Ploughing and turning the jujube garden. In the jujube forest with intercropping of jujube and grain, the soil between the plants and under the canopy should be turned deeply; if the intercropping of jujube and grain is not carried out, the whole garden should be ploughed, especially the soil within the projected area under the canopy must be deeply ploughed. The closer to the trunk, the shallower the ploughing should be, the farther away from the trunk, the deeper the ploughing should be, generally 15 to 30 centimeters is appropriate. In this way, the soil can be made more and more
Related
- Moge, come on! The staff of the peasant association in the producing area of cantaloupe were frightened when the crowd gathered.
- Causes and Solutions of low Fruit setting rate of Apple
- Symptoms and control measures of passion fruit virus disease
- Fruit growing lesson: how do apple orchards keep high yields?
- Can you build orchards in the mountains? What are the pros and cons?
- How to manage the coloring period of Crisson grape?
- This paper introduces the processing technology of two kinds of fig products.
- How much is a month for retired teachers in rural areas by 2020?
- How can strawberry planting increase sugar content? We should pay attention to management in many aspects.
- What are the cultivation techniques on how to improve the yield of golden fruit?