Processing of canned pear in syrup
(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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Peach variety Zaohongxia
Very precocious white meat sweet peach. The fruit is nearly oblong, with an average single fruit weight of 96ml 130g and a maximum fruit weight of 170g; bright color, more than 80% with bright red stripes; pulp soft solute, fine quality, sweet or strong sweet flavor, slightly fragrant; soluble solids 9%, 11%, medium quality. Sticky core. The storage and transportation property is good. The open field in Beijing area matured on June 22-26. This variety has good high yield, rose-shaped flowers, more pollen and larger fruit shape, but the fruit shape is slightly less round, and occasionally 5% less than 10% of the fruits occur mildly.
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Management measures of Taoyuan in early spring
The management of peach orchard in early spring should focus on ditch management, fertilizing, filling gaps, application of remover and other work, which is conducive to the formation of strong buds and lay the foundation for high yield and high quality of peaches in that year. The main results are as follows: 1. Qinggou Shuangshui has low-lying terrain, heavy soil viscosity and waterlogging damage are the main factors restricting the high yield and quality of peach trees, especially since the second half of last year, Rain Water is less, and there is likely to be more Rain Water this year. If the drainage of the Taoyuan ditch system is not good, it will seriously damage the roots and weaken the tree potential. Therefore, the dragons and peripheral ditches of Taoyuan should be thoroughly cleaned up by labor.
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