Pear can processing technology introduction: 1. Process flow
Raw materials → Sorting → Peeling → Slicing → Digging → Precooking → Filling → Exhaust → Sealing → Sterilization → Cooling → Finished products.
2. Raw material selection
Canned varieties should be selected thick meat, small fruit, fine and dense texture, no or very few stone cells, aroma, strong acid and sweet taste, strong cooking, not easy to change the type. China's sand pear and white pear system is a crisp variety and the quality of canning is poor. The quality of canned pears and pears used in foreign countries is the best. The new variety Jinxiang pear has a flavor and quality that exceed that of the balsam except that the fruit is smaller than the balsam pear, and has a unique fragrance for use in canning.
3. Production method
After the barley and Jinxiang pears are cooked, they can be processed when meat is made from Microsoft. First remove the fruit stems, peel them with a peeler and cut them in half. Dig the fruit and dip in 1% to 2% salt water or 0.1% citric acid to protect the color. Then according to the size of the fruit in the boiling water in hot blanch for 5 to 10 minutes, the fruit block cooked without rotting, no sandwich, translucent for the degree; remove quickly filled with cans. A glass can with a capacity of 510 grams was filled with 290 grams of fruit pieces, 210 grams of sugar water, and 30% of soluble solids were used as the sugar concentration, and 0.05%-0.1% of citric acid was added to sugar water in the varieties with low acidity. Afterwards, the air is sealed and sealed. If it is sealed by suction, the mercury is 350-400 mm. Exhaust seals require the tank center temperature not to drop below 80°C. After the air-tight cans are sealed and sterilized in boiling water at 100°C, the glass cans are gradually cooled in stages.
4. Quality indicators
The flesh is white or yellow-white, the color is the same, the sugar water is transparent, and the small amount of pulp flake that does not cause turbidity is allowed. The flavour of the canned canned sugar, sweet and sour taste and no peculiar smell, and the soft and hard tissue of the pear block are moderate. Pear and other varieties are soft and allow the presence of rough edges and no stone cells. Complete block shape, uniform size, no mechanical damage and insect spots. Solids range from 14% to 18%.
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