One, canned peach paste The process flow is: material selection → processing → grounding → batching → softening, agricultural shrinkage → canning → sterilization. 1. Raw material selection: Choose ripe peaches with high acid content and rich aroma. 2. Raw material processing: Remove the diseased fruit and rotten fruit in the raw material. Put the good peaches in 0.5% alum water to wash hairs, rinse them with water, cut them half, peel them, and remove them. 3. Mincing: The trimmed and washed peach pieces are minced with a meat grinder with an aperture of 8 to 10 mm, and immediately heated and softened to prevent discoloration and hydrolysis of the pectin. 4. Ingredients: 25 kilograms of fruit flesh, 24 ~ 27 kilograms of white sugar (including sugar for softening), and appropriate amount of citric acid. 5. Softening and Concentration: 25 kilograms of flesh, plus 10% of sugar water, about 15 kilograms, and heat and boil for about 20 to 30 minutes in a pan, so that the flesh is fully softened, stirring constantly to prevent eschar. Then add the specified amount of concentrated sugar liquid and boil until the soluble solids content reaches 60%. Add starch syrup and citric acid and continue heating and concentrating until the soluble solids reach about 66%. 6. Canning and sealing: Put the peach paste into the cleaned and disinfected glass jar and leave a proper space at the top. Immediately after the temperature of the sauce body was not lower than 85°C, the bottle was screwed tightly and the pot was inverted for 3 minutes. 7. Sterilization, cooling: The sterilization formula is 5~15/100°C, then sub-stage cooling to below 40°C, the finished product is reddish-brown or amber, uniform, with peach sauce flavor. Second, dried peaches The process flow is: raw material selection → raw material processing → hot stamping → sulfur-smearing → drying → softening → packaging. 1.Selection of raw materials: Select from the nuclear species, fruit shape, high sugar content, thick meat, less juice, golden flesh, aroma, fiber less fruit, eighty-nine ripe. 2. Raw material treatment: Remove rotten, sick, damaged and immature fruits. Then wipe the peach hair and rinse it with flowing water. Then use a stainless steel knife to cut in half along the "suture line" of the fruit, remove the core, and slice again. 3. Blanching: Peach slices are blanched in boiling water for 5 to 10 minutes, picked up and drained. 4. Smoked Sulfur: The peaches are arranged side by side in the fruit plate and smoked for 4 to 6 hours. About 3 kg of sulfur per ton of fresh fruit is required. 5. Drying: Sulphur-flavored peach slices are exposed to the sun and frequently turned to accelerate drying. When the sun reaches 67% dry, put it in the cool place for two or three days and then dry it until it is dried. At this time, the water content should be 15% to 18%. It can also be sent directly to the drying room for drying. The temperature is controlled at 55-65°C, relative humidity 30%, and dried for 14 hours. 6. Reversible packaging: Remove the unqualified peach slices first, then place the qualified peach slices in the sealed storage room so that the peach slices will be even and soft. Finally, it can be packed in food bags and cartons. 7. Quality standards: golden brown surface, tight meat, no silt, no impurities, water content 15% ~ 18%. Greenhouse Film Manual Roll Up The Greenhouse Film Electric Roll-Up Unit replacing traditional manual roll-up unit to reach high speed automation in revolving & releasing films and greenhouse environment, it is the new generation of greenhouse ventilation and temperature regulation facilities. Portability, output torque, output lock, wide range and precise adjustment, waterproof, dew-proof and power-saving are the key characteristics for Electric Roll-Up Unit, which is the best choice for modern daylight greenhouse applied in different climates. Greenhouse Film Manual Roll Up,Greenhouse Manual Winch,Greenhouse Side Film Roll Up JIANGSU SKYPLAN GREENHOUSE TECHNOLOGY CO.,LTD , https://www.alibabagreenhouse.com
Fresh peaches processing to increase added value