Techniques for making peach cake
Peaches are crisp, tender and refreshing and nutritious. Peach cake made from peach as basic raw material and refined with red, carrot, gelatin and essence has good toughness, chewing resistance, unique flavor and rich in a variety of vitamins. The processing procedure is as follows:
First, the formula peach fruit 35% Mel 37%, red fruit 10% Mel 12%, carrot 10% Mel 12%, white granulated sugar 40% Mel 42%, food grade gelatin 1% Mel 2%, edible flavor and preservative sorbate.
II. Operation
1. Materials: choose fresh, non-rotting, pest-free peaches, bonuses and carrots. Peaches and bonuses can range from eight to well-done; a big carrot with a red color is the best.
two。 Treatment: the washed and enucleated peaches, bonuses and carrots were crushed or cut into thin slices with a thickness of 3 mm with a stainless steel knife, then put into a steamer and boiled with an appropriate amount of water for 15 minutes. Then, together with boiling water, pour into a sieve plate beater with a pore diameter of 0.8 mm to beat, resulting in two kinds of fruit pulp and carrot pulp. At the same time, gelatin and essence are heated and melted with proper amount of water.
3. Mixing: pour the three kinds of slurry into the steamer together with the melted gelatin liquid and white granulated sugar, add clean water, which accounts for about 40% of the weight of the peach fruit, raise the temperature to keep the pressure in the pot at 20 × 104 Pa, and stir continuously at the same time. Stop heating when the soluble solid reaches 65%, mix in the edible essence and sorbate solution, and pour it into a wooden plate that is 100 cm long, 50 cm wide and 30 cm high. In order to make the surface of the cake smooth, the plate should be pre-lined with a clean polyethylene film.
4. Packaging: peach cake condensed into solid state, good elasticity, moderate sweetness, slightly transparent and glossy, no sugar phenomenon. Cut into a certain shape with a stainless steel knife according to the commodity specifications, take polypropylene plastic boxes or food bags for sealed packaging.
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Early dew flat peach
In 1978, the Forest and Fruit Research Institute of Beijing Academy of Agriculture and Forestry was selected from the cross of Sahua Hongpan peach × Zaoxiang jade. The original code is 3Mui 34mi 14. The fruit is flat, the top of the fruit is sunken, and the suture is shallow; the average weight of a single fruit is 68 grams, and the maximum weight of the fruit is 95 grams; the peel is milky yellow, 50% covered with red, medium hairs, easy to peel off; the flesh is milky white, reddish near the core, hard solute, fine, slightly fragrant, sweet flavor; soluble solids 9.0%. Sticky kernel, small kernel, high edible rate of fruit. There are very few split nuclei. The tree is in the middle of the mean.
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A New flat Peach Variety-Ruili 21
Ruili 21, a new very late ripening white flesh flat peach variety bred by the Institute of Forestry Fruit trees, Beijing Academy of Agricultural and Forestry Sciences (zip code: 100093, telephone: 010-82594094), recently passed the variety approval in Beijing. All kinds of fruit branches of this variety can bear fruit, mainly long and medium fruit branches, and the natural fruit setting rate is high. The fruit development period is about 166 days, and the annual growth period is about 208 days. The fruit is large, with an average single fruit weight of 235.6 grams and a maximum fruit weight of 294g. The pericarp is moderately thick and difficult to peel off
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