MySheen

Processing of preserved pear

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, The main results are as follows: (1) the raw materials of the technological process are → sorting, → cleaning, → peeling, core dipping, cutting →, sulfur soaking, → sugar boiling, → drying, → grading → packaging. (2) the main points of operation are that the maturity of ① raw materials is about 80%, and the diseases, insects and injured fruits are eliminated. Rinse with clean water. Peel ②, cut half by hand or peel with a peeling machine, immediately soak in 1% salt water to protect color, cut in half, and dig out the seeds and seed nests. Soaking 15~20mi in ③ sulfur solution with sodium bisulfite solution of 2% concentration

(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%.

 
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