Preserved pear fruit

1. Selection and treatment of raw materials

The boiled varieties with large fruit shape, small core, high acid content and insignificant browning are the best raw materials. Generally, the fruits are harvested when they are mature and graded according to their size and maturity to eliminate diseases, insect pests and rotten fruits. Peeled, halved and then immersed in a mixed solution containing 0.1% calcium chloride (or 1.5% lime solution) and 0.2% Mel 0.3% sodium sulfite for hardening and sulfur treatment for 10-15 hours. The hard fleshy fruit can only be soaked in sulfur, not hardened. Before making sugar, the treated fruit should be fully rinsed to remove residual sulfur and lime.

2. Sugar system

Pears are closely organized and are generally cooked by adding sugar many times and cooking at one time. That is to say, about 25 kilograms of sugar solution with a concentration of 35% UV 40% is prepared in the pot, 50-60 kilograms of pears are poured after boiling, and 5 kilograms of cold sugar solution of about 50% concentration is poured into the pot after boiling. This is repeated three times, each time at an interval of about 10 minutes. When there are wrinkles on the surface of the fruit block, the pulp can be boiled with sugar after it is expanded. Sugar is added six times, 5 kg for the first and second times, 6 kg for the third and fourth times, and a small amount of cold sugar solution is added, so that the sugar solution in the pot temporarily stops boiling, the temperature drops slightly, and the water vapor pressure inside the fruit block is reduced, which is beneficial to sugar infiltration and dehydration and speed up the sugar making process. The fifth time only added 6 kilograms of sugar, each time added sugar interval of about 5 minutes, all at boiling time. Add 7 kilograms of sugar for the sixth time and cook for another 20 minutes. When the flesh is light yellow, pour it into the jar together with the sugar solution, impregnate for about 48 hours, and wait for the fruit pieces to shine transparently, then dry out of the jar.

3. Drying, shaping and packaging

The impregnated fruit is removed, the excess sugar solution is filtered, spread out on the baking plate, and sent to the drying room. Bake at 60-65 ℃ until the surface of the hand touch is non-stick, slightly elastic, brownish yellow, and removed when the water content is 15%-18%. Remove rotten pieces, scars and residual pieces of impermeable sugar, then squeeze the qualified pieces into flat circles and pack them into boxes with moistureproof paper or plastic cartons. It has a long history in China and is a famous specialty selling well at home and abroad. Its advantages are that its weight is greatly reduced, its volume is significantly reduced, it is convenient for transportation, it can be preserved for a long time, it is convenient to eat, and it is rich in nutrition. it is very popular among exploration, navigation and tourists.

technological process

Raw materials choose → fruit washing → dry → packaging

Key points of operation

a. Raw materials choose dried fresh grape fruit, it is appropriate to choose high solid content, good flavor and color, enzyme browning is not serious, suitable maturity, fruit skin thin, soft meat, sugar content of more than 20% of the seedless varieties.

b. Washing and decontamination is generally washed with 1.5 Mel 4.0% sodium hydroxide solution to remove the wax and harmful microorganisms attached to the pericarp, and at the same time disinfect the pericarp and make the pericarp appear small cracks to facilitate water evaporation and promote drying.

c. Drying is divided into natural drying and manual drying.

Natural drying will handle the washed raw materials, put them into a sun pan and dry them for 5 days, then turn them over and continue to dry them for 2 more days, then place them in the ventilation room and overlay them for shade drying. After about 30 days, the mouth is bright green and of good quality. Then stored back to soft for more than 3 weeks, threshed, pedicled and packaged. The advantage of natural drying is that the equipment is simple and the cost is reduced, but due to the limitation of climate, the drying time is too long, and it is easy to reduce the product quality.

Manual drying must have good equipment for heating, heat preservation, ventilation and dispersing water, as well as good sanitary conditions, which can greatly shorten the drying time and ensure the output and quality. But the cost is high and the operation technology is complicated. At present, many grape drying units at home and abroad are gradually developing in the direction of artificial drying.