MySheen

Processing of canned pear in syrup

Published: 2024-11-06 Author: mysheen
Last Updated: 2024/11/06, (1) the raw materials of the technological process are selected, → raw materials are treated, → is pre-cooked, → is canned, → is discharged, → is sealed, → is sterilized, and → is cooled. (2) technological essentials 1. The raw material selection is medium well, which has thick meat, small heart, delicate meat, few stone cells, neat fruit shape, smooth fruit surface, strong flavor and good flavor. Such as Changba pear, white pear, Yali pear, Laiyang pear, snow pear and so on. 2. The raw material treatment was graded according to the transverse diameter of the fruit. Get rid of diseases and insects, moldy and traumatic fruits. Rinse with clean water at 0.1

(1) technological process

Raw material selection → raw material treatment → pre-boiled → canned → exhaust → sealed → sterilization → cooling.

(2) key points of the process

1. The raw material selects medium well, the meat is thick and heart is small, the meat is tender, the stone cell is few, the fruit shape is neat, the fruit surface is smooth, the flavor is strong, the flavor is good. Such as Changba pear, white pear, Yali pear, Laiyang pear, snow pear and so on.

2. The raw material treatment was graded according to the transverse diameter of the fruit. Get rid of diseases and insects, moldy and traumatic fruits. Rinse with clean water, soak in 0.1% hydrochloric acid solution for 3 minutes for 5 minutes, then rinse with clean water. Peel the fruit stalk, cut it in half or four, then put it in 1: 2% salt water to protect the color, then wash it twice with clean water. Peeling can also be done with lye.

3. Pre-boil the cut pears and boil them in 95-98 ℃ water for 5-10 minutes, so that they will not be rotten. 0.1% citric acid can be added to the preboiled water to improve the inhibitory effect of the enzyme. Immediately after pre-cooking, put it in running water to cool, pick it up and then can it.

4. Open pears or four-carved pears should be canned separately. The canning volume is 55% of the net weight, and the sugar water with a concentration of 30% is injected, leaving a top gap of 5mm.

5. The temperature of the exhaust and sealed exhaust box is about 96 ℃, the central temperature of the tank is 75-80 ℃, maintain for 8-12 minutes, and seal the tank immediately while it is hot.

6. Sterilize immediately after sterilization, cooling and sealing. The sterilization temperature is 100℃ and the sterilization time is 30 minutes. After sterilization, it is cooled to about 40 ℃, and the can is wiped into storage.

(3) quality indicators

The flesh is white or yellow, the sugar water is transparent, and a small amount of pulp debris is allowed; the net weight of the flesh is not less than 55% of the total net weight; the concentration of sugar water is 18% 20% according to refraction; there are no impurities and no smell.

 
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