Processing of three kinds of peach products

Preserved peaches. Select hard and fleshy white peaches or yellow peaches as raw materials, put the fresh peaches in an iron frame, put them in a boiled 2% Murray 4% caustic soda solution, and shake for 30 seconds for 60 seconds. Remove and stir in clean water until the epidermis falls off and break in half along the suture line. Dig out the core, rinse in clean water, remove the peach pieces and drain. Soak the peach meat in 0.2% Mel 0.5% sodium bisulfite solution for 4 hours to turn the peach meat into milky white. Take 15 kilograms of clear water, add 22 kilograms of granulated sugar, 100 grams of citric acid, boil into a sugar solution, add 55 kilograms of treated peach pieces, heat and boil for about 10 minutes, pour 2.5 kilograms of 50% cold sugar solution, wait for the sugar solution to boil, and pour the sugar solution twice according to the above method. After boiling the sugar solution for the last time, add 1.5 lu 2.5 kg of sugar and cook for about 20 minutes. Pour the boiled peach together with the sugar solution into the jar, soak it for about 48 hours, turn it up and down once in the middle, make the sugar liquid absorb evenly, then take out and drain the sugar liquid, put it in the drying room of 60 ℃ 70 min, dry for 24 hours, until the surface of the peach piece is not sticky and the flesh is slightly elastic.

Peach sauce. Canned peach, preserved peach remnant fruit and broken fruit can be made into peach paste. The method is: wash the peach fruit, especially the fluff on the peach skin (add 0.5% alum to the water, which is beneficial to depilation). Then rinse with clean water, enucleate, boil in water (the ratio of water to fruit is 1:10) and boil for 10 minutes, add sugar to concentrate, 100kg pulp and 100kg sugar. The sugar is added in two stages, stirring and crushing the large pieces of fruit continuously during the concentration process, boiling until the temperature is 105 ℃ and the solid content reaches 68%. Cool to 70 ℃, bottle and seal, boil in boiling water for 20 ℃ for 30 minutes, then cool.

Yellow peaches in syrup. The peach fruit for canning should be large and uniform in shape, round and symmetrical in shape, yellow in flesh, strong in flavor, tough, dense and delicate in tissue, and small in stone. The processing is as follows: select ripe yellow peach and eliminate mechanically damaged fruit, rotten fruit and residual secondary fruit. Wash the dirt from the skin with clean water, soak it in a caustic soda solution of 90 ℃ 95 min and 4% Mel 6% for 60 seconds, rinse with clean water, scrub repeatedly, and peel. Then pour the yellow peach into 0.3% hydrochloric acid solution, neutralize 2 ℃ for 3 minutes, cut the fruit with a knife along the suture line, dig out the core, and precook it for 8 minutes in hot water of 90 mol 100 min. Cook thoroughly and cool sharply after cooking. Cut off the rough edges and residual dandruff with a knife, dig out the scars, and choose a golden peach jar. Each jar contains 330 grams of pulp and 180 grams of 25% sugar. After exhaust, seal the pot, boil in boiling water for 20 minutes, sterilize, cool to 35 ℃ for 40 ℃ with cold water, and store in a warehouse of about 20 min for 7 days.