Processing of several kinds of pear products

Pear has a long history of cultivation in China. At present, the total output of pear accounts for about 20% of the national fruit output, which is the largest kind of fruit output in our country. The listing of pear fruit is more concentrated, and most pear fruits are not resistant to storage, so they are put into the market fiercely and the price is low. if they are properly processed, they can be supplied to the market every year. The processing methods of several pear products are introduced below.

1. Sugar pear

1. Technological process

Raw materials choose → cleaning, → peeling, → cutting, core removal, → trimming, → color protection, → top cooking, → sorting, → canning, → heating, exhaust → sealing, → sterilization, cooling → cleaning cans, storage.

2. Key points of operation

⑴ raw materials: should choose fresh and full, mature 70 to 80%, fine meat, few stone cells, normal flavor, no mildew, frostbite, diseases and insect pests and mechanical injuries. Horizontal diameter standard: Laiyang pear and Xuehua pear 65 mm ~ 90 mm, Yali pear and Changba pear more than 60 mm, white pear more than 55 mm, some varieties can be less than 50 mm.

⑵ cleaning: rinse the skin dirt with clean water, soak in 0.1% hydrochloric acid solution for 5 minutes, remove the surface wax and pesticides, and then rinse with clean water.

Peeling the stalk with ⑶: remove the stalk first, then peel it mechanically or manually.

⑷ cut off the core: cut it in half longitudinally with a stainless steel fruit knife and remove the core and calyx.

⑸ trimming and color protection: remove machinery, insect pest spots and residual pericarp, then soak in 1%-2% salt water to protect color, and then wash twice with clean water.

⑹ pre-cooking: add 0.1% 0.2% citric acid to clear water, heat and boil, then add ingredients. Depending on the shape and size of the fruit, cook for 5 to 10 minutes, in order to cook thoroughly without rotten.

⑺ sorting: grading and removing soft rotten, discolored and scarred fruit according to fruit shape, color and maturity.

⑻ canning: put 290g of fruit in the sterilized glass jar and 220g of sugar water.

⑼ heating exhaust: after canning, the exhaust box is sent for heating and exhaust, and the central temperature of the tank is above 80 ℃.

⑽ can sealing: straighten the can cover, seal the can on the can sealing machine, do not leak air.

⑾ sterilization and cooling: boil the can in boiling water for 15 minutes for 20 minutes, then cool to 38 ℃ in stages.

⑿ can wipe, storage: wipe dry, store in room temperature for a week.

3. Quality requirements

The pulp is white or yellow and the color is consistent. Sugar water is more transparent. A small amount of pulp crumbs that do not cause haze are allowed. Canned pear with this variety of syrup should have flavor, sweet and sour palatability, no peculiar smell. The tissue of pear slices is soft and hard, and there is no rough stone cell sensation when eating. The block is complete. The size of the fruit in the same jar is the same. Without mechanical injuries or pest spots. The pulp is not less than 55% of the total net weight. The concentration of sugar water is not less than 14% Mak 18% (refractive meter when opening the can).

4. Matters needing attention

For varieties with acidity less than 0.1%, citric acid with a depth of 0.15% and 0.2% should be added to the sugar water. The production process must be rapid, especially in the handling of fruits, canning and sterilization. When pre-cooking, there should be a lot of water, enough steam and appropriate amount, so that it is transparent and not rotten. Instead of using pears with low maturity or storing frozen pears, soak them in 30 ℃ boiled pear water for 30 minutes when producing snow pears in sugar water in winter to prevent pear pieces from discoloration during pre-cooking.

2. Candied pears

1. technological process

Raw materials choose → peeled → soaked in lime water → rinse → sugar, sugar boiled → cooling → packaging.

two。 Key points of operation

⑴ raw materials. Choose raw materials with no mechanical damage, no decay, which are not suitable for processing dried pears and preserved pears, such as all kinds of sour pears, mixed pears, etc., can be used as candied fruits.

⑵ is peeled. Select qualified pears and rinse with clean water and peel off.

Soak ⑶ in lime water. Put peeled pears in 15%-20% fresh lime water, soak them for 3 to 5 days, and turn them twice a day.

⑷ rinse. Move the pear billet to a clear water tank and soak for 4 ~ 5 days, change the water twice a day, bleach the limewater, remove the pear billet and drain the water.

⑸ sugar stains, sugar boil. Pour the pear billet together with the sugar solution into the aluminum pot, heat and boil, add the granulated sugar, which accounts for 30% of the pear billet weight, cook with high heat for about 1 hour, together with the sugar liquid, pour into the jar, sugar stains for 1 day. The next day, pour the pear liquid boiled with sugar back into the pot and boil it with 30% sugar for about 1 hour until the temperature reaches 108 ℃ ~ 110 ℃. Shovel the sugar solution. When the sugar liquid flows down, the sugar is shredded, which indicates that the sugar cooking is complete.

⑹ cools. Quickly use a large leaky spoon to pick up the pear piece and move it to the board to cool it immediately to get the finished product.

⑺ packing. It is packed and sealed in a 0.5 kg plastic film food bag and packed for transportation.

3. Quality requirement

The appearance is dry, the interior is moist, the taste is sweet and crisp, and the sugar content is about 65%.

Third, preserved pear

1. technological process

Raw materials → peeled → rinse → cut half enucleated → fumigated → sugar → the first sugar boiling → sugar → the second sugar cooking → sugar → plastic → baking → packaging.

two。 Key points of operation

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