MySheen

Processing technology of spicy peach slices

Published: 2024-11-09 Author: mysheen
Last Updated: 2024/11/09, (1) the products are crisp but not crisp, oily but not greasy, sweet in spicy, and unique in flavor, so they are very popular with consumers, especially children. (2) technological process material selection, → soaking, → blanching, → fried → powder mixture, → packaging → finished product (3) Operation key points (1) selection of materials: select the peach without diseases and insect pests, the meat quality is not rotten, and the peach skin is slightly reddish, the amount of water is slightly higher than the peach fruit surface, and then add alum according to 0.06% of the peach weight to stir continuously.

(1) Product features

The product is crisp but not crisp, oil but not greasy, spicy with sweet, unique flavor, very popular with consumers, especially children.

(2) technological process

Selected materials → soaking → blanching → fried → mixed powder → packaging → finished products

(3) description of operation points

(1) material selection: select pest-free, unrotten peach, slightly reddish peel immersed in water, the amount of water is slightly higher than the peach fruit surface, and then add alum according to 0.06% of the peach weight, constantly stir to wash the hair and dirt on the peach fruit surface, then pick it up and drain, cut the peach into two halves along the slit with a stainless steel knife, and then cut the flesh into about 2mm slices longitudinally.

(2) Liming: pour peach slices into 1% lime water, stir fully and soak for 4 hours, then remove them and wash them in flowing water to remove the smell of lime.

(3) blanching: after soaking peach slices, pour them into boiling water, boil them for 10 to 20 seconds, pick them up and put them into cold water, rinse for about 5 minutes, then leave them in a ventilated and dry place to dry or bake to 80% to 90%.

(4) seasoning powder: 65% sugar, 10% spicy powder, 5% pepper, 5% salt, 8% seasoning powder, then mix and stir well.

(5) Fry: add salad oil in the cauldron, heat up to 150-180 ℃, add dried peach slices in a large fillet, deep-fry for 3-5 seconds and take out. Keep shaking the silk fish when frying to prevent some of the flesh from being underfried or over-fried.

(6) Powder mixture: place the fried peach slices in a net basket for a while, drain the oil, move it into the open container while it is hot, and immediately add the seasoning powder which accounts for 12% to 15% of the weight of the peach slices.

(7) sub-packing: the peach slices after mixing are re-loaded into the fish, shake a few times to remove the unglued seasoning powder, cool to room temperature, weigh 100 grams or 50 grams, 200 grams, and seal with food plastic bags.

 
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