1 Raw material selection of process flow--→Cleaning--→Corn flakes, stems, and nucleus--→Softening, beating--→Concentrate--→Bottling--→Seal--→Sterilization--→Cooling--→ Finished product 2 Operation points 1) Raw material selection. Select mature, good color, disease-free, pest-free hawthorn fruit, or fruit. Canned fruit production and hawthorn juice production can be used for jam production. 2) Cleaning. Wash the fruit with water and remove the inclusions in the fruit. 3) To remove sepals, fruit stems and nucleus. Cut off the stem of the fruit stem and push the core with the denuclearizer. After the removal of the nuclear hawthorn and then washed with water once to remove the residual kernels in the flesh. 4) Soften and beaten. According to the ratio of hawthorn and demineralized water of 1:0.5 (by weight), the pulp and water are weighed and placed in a pan, heated and boiled, and then kept in a state of micro-boiling for 20-30 min (minutes), and the fruit is boiled. The pulp and demineralized water are beaten together with a pulper. 5) Add sugar and concentrate. According to the ratio of 1:1 ratio of hawthorn pulp and white sugar. The white granulated sugar is first formulated into 75% sugar liquid and filtered, then the sugar liquid and the hawthorn pulp are mixed into a pan and heated and concentrated. When using a double pot, the steam pressure is kept at 245 kPa, and stirring is continued during the concentration. It is also possible to directly place the beaten pulp in an ordinary stainless steel pot, quickly heat it and cook it. Under constant stirring, white granulated sugar is added to the pot for concentration 3 times. When the soluble solids content exceeds 65%, the pot can be panned. When the acidity is not enough, add citric acid before the pan. 6) Bottling and sealing. Keep the jam temperature at 85°C or more, seal it immediately after bottling, and check the tightness of the bottle. Glass bottles, caps and aprons should be cleaned and disinfected in advance. 7) Sterilization and cooling. After capping, it can be sterilized at 100°C for 10-20 minutes. After sterilization, it can be cooled in 3 steps to 37°C to reduce the temperature of the sauce as soon as possible. After cooling, wipe the water drops off the bottle, label it, pack it, and store it. 3 Quality Requirements The sauce body is red or reddish-brown and uniform, with no sugar crystals precipitated. It has the flavors of hawthorn, no odor, impurities, total sugar content of not less than 50%, soluble solids content of not less than 65%. 4 Precautions 1) In the selection of processing raw materials, it is not always necessary to have good fruit, defective fruits with good ripeness, and leftovers in food processing. 2) Hawthorn nucleus is harder. Be sure to remove the nucleus before the beating and try to feed evenly to prevent damage to the beater. 3) In order to ensure the quality of the product, it must be constantly stirred during heating and after adding sugar to prevent sticking. 4) When the soluble solid content is unconditionally determined, the jam can be provoked with a wooden board. When the jam is flaky, or when the temperature of the center of the sauce reaches 105-106C, the pan can be panned. 5) Before bottling, jam jars must be washed and dried. When bottling, the difference between the temperature of the jam and the temperature of the bottle cannot be too large, otherwise it will cause the glass bottle to explode. If the temperature of the sauce body is above 85°C, the seal will not be sterilized after being inverted for 3 minutes. 6) Do not overfill the bottle, leaving a gap of about 3mm from the bottle mouth. 7) When jam is stuck on the bottle mouth, wipe it with a clean cloth to avoid mildew during the storage period.
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