Processing Technology of Quick freezing of Peach
The main results are as follows: (1) the raw materials of the technological process are → enucleation, color-protecting → blanching, cooling → peeling → packaging, sugar injection → pre-cooling → quick-freezing → frozen storage.
(2) the main points of operation: after picking peaches, the ripe ones should be processed immediately, and the hard unripe fruits should be ripened quickly. Mature and suitable peaches are bright in color, rich in flavor, and easy to enucleate and peel. After the enucleation and color protection raw materials are ripe, enucleate with a knife or enucleator, and immediately put the pulp in cold water to avoid contact with air to prevent discoloration. There are pulp fragments on the enucleation machine, which often change color and should be removed at any time. Blanch, cool and peel the enucleated pulp and blanch 2~5min in boiling water or 7~8min in steam. Immediately after blanching, cool it in cold water and peel off the skin. After the packaging and sugar injection solution is fully cooled, the pulp is drained and packed in a polyethylene bag or nylon / polyethylene composite bag. The ratio of pulp to sugar solution is 70% and 30% respectively, the concentration of sugar solution is 50%, and 0.3% citric acid, 0.1% iso-Vc and 0.2% calcium chloride are added. Pre-cooling, quick freezing, frozen storage and sealing, then pre-cooling to about O ℃, and then rapid freezing. After freezing, it is packed in cartons, and finally frozen.
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Processing and Development of Apricot
1. Strange taste apricot plum apricot is rich in nutrition and delicious. Because the maturity of apricot is short, perishable and not resistant to storage, its economic value is mostly concentrated in almonds in recent years. Especially in the more remote mountain areas, a lot of apricot meat is rotten for nothing. Although some enterprises process preserved apricots, immature apricots are often used to make preserved apricots in order to prolong the processing period, so that the products can not reach the nutrition, flavor and taste of natural apricots. Using advanced biological fermentation technology and vacuum cold osmotic pressure technology, our R & D center has developed a kind of protection.
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Spiced carambola
This product is made of fresh carambola stained with spice and sugar. Processing techniques are as follows: 1. Raw material treatment: fresh carambola is washed, the edges are removed, and the petaloid slices are cut longitudinally. 2. Hardening treatment: use alum or calcium bisulfite as hardener, soak in 3% alum or 0.2% calcium bisulfite solution for 8 hours, remove, drain water, and prepare spice sugar stains. 3. Spice sugar stains: every 50kg fresh carambola slices are mixed with cloves, tangerine peel and licorice in the same amount.
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