Preparation method of preserved pear with granulated sugar

Choose pear fruits with the same shape and size, maturity of 70% to 80%, thick meat, low moisture content, no moth and mechanical damage.

Peel and nucleate and boil about 3% sodium hydroxide solution. Boil the pear in a pot for 15 minutes. Remove the pear and rinse it in clean water to remove the peel. Then cut the pear in half with a fruit knife and dig out the core.

Fumigated sulfur put the pear pieces into a sulfite solution containing 0.1% to 0.2% sulfur dioxide for 4 to 8 hours (if the solution concentration is high, the time is shorter). Then rinse with clean water, remove and drain.

Sugar and sugar boil add 20% of the weight of the pear piece of sugar, stir well and impregnate for one day. The first sugar boil: weigh the sugar which accounts for 20% of the weight of the pear on the second day after the sugar stain, put it in the pot, add the same amount of water as the sugar, and melt it by heating. Boil the sugar solution with the pear for 20 minutes, then leave the pot with the sugar and pear, then soak for a day. The second sugar boil: on the fourth day, use the same amount of sugar and boil the sugar for 30 minutes. Then continue to soak the sugar for one day so that the sugar solution fully seeps into the pear block.

Shape and bake the sugar-stained pears, place them on a baking pan and send them to the baking room to bake at a temperature of 50 ℃ to 60 ℃ for 24 to 36 hours. The finished product is golden in color, flat in shape, non-sticky, sweet and sour in taste.