Two processing methods of Flavor fresh Peach

The technological process of canned peach paste is as follows: material selection, → treatment, → crushing, → ingredient → softening, agricultural shrinkage → canning → sterilization.

1. Raw material selection: fully mature peaches with high acid content and strong aromatic flavor are selected as raw materials.

2. Raw material treatment: remove the diseases, insect pests and rotten fruits from the raw materials. Wash and depilate the good peaches in 0.5% alum, then rinse with clean water, cut in half, peel and enucleate.

3. Minced: the finished and washed peach pieces are ground with a meat grinder with a hole diameter of 8-10 mm, and immediately heated and softened to prevent discoloration and pectin hydrolysis.

4. Ingredients: pulp 25kg, granulated sugar 24-27kg (including softening sugar), appropriate amount of citric acid.

5. Soften and concentrate: pulp 25 kg, add 10% sugar water about 15 kg, heat and boil in a sandwich pot for about 20-30 minutes, so that the pulp is fully softened, constantly stirring to prevent scorching. Then add a specified amount of concentrated sugar solution to cook until the soluble solids content reaches 60%, add starch syrup and citric acid, continue to heat and concentrate, until the soluble solids reach about 66% out of the pot, immediately canned.

6. Canning and sealing: put the peach paste into a washed and sterilized glass jar, leaving a proper gap at the top. Seal immediately when the temperature of the sauce is not lower than 85 ℃, tighten the bottle cap and turn the can upside down for 3 minutes.

7. Sterilization and cooling: the sterilization formula is 5 minutes, 15 cycles, 100 ℃, and then cooled to less than 40 ℃. The finished product is reddish brown or amber, uniform and has peach sauce flavor.

The technological process of dried peach is as follows: raw material selection, → raw material treatment, → blanching, → fumigation, → drying, → drying and soft → packaging.

1. Raw material selection: select seedless varieties with large fruit shape, high sugar content, tight meat, less fruit juice, golden flesh, strong aroma and less fiber.

2. Raw material treatment: remove rotten, diseased, damaged and immature fruits. Brush off the peach hair and rinse it with running water. Then cut the fruit in half along the "suture line" with a stainless steel knife, dig out the core, and then slice it.

3. Scalding: blanch peach slices in boiling water for 5-10 minutes, remove and drain.

4. Fumigation: arrange the peach section upward in the fruit plate for 4-6 hours. About 3 kilograms of sulfur is needed per ton of fresh fruit.

5. Drying: the cured peach slices are exposed to the hot sun and are often turned over to speed up the drying. When the sun is 60% or 70% dry, put it in a cool place and soften it for two or three days, then dry it until it dries. At this time, its water content should be 15% 18%. It can also be directly sent to the drying room for drying, the temperature is controlled at 55-65 ℃, the relative humidity is 30%, and the drying time is 14 hours.

6. return to soft packaging: first remove the unqualified peach slices, and then put the qualified peach slices in a closed storage room to make the peach slices have uniform moisture and soft texture. Finally, it can be packed in food bags and cartons.

7. Quality standard: the surface is golden, the meat is tight, no sediment, no impurities, and the water content is 15-18%.