2. Split: Split along the peach seam.
3. Core removal: use a round core-digging ring or spoon-shaped core-digging knife to remove the peach core. Immediately put peeled peach slices into 1 ~ 2% salt water to inactivate polyphenol oxidase in pulp and prevent peach browning.
4. Peeling: soak in 4-6% sodium hydroxide solution at 90-95℃ for 30-60 seconds and peel. Then take out the peaches and put them into flowing water to cool. Peaches with excessive maturity can be peeled directly after hot soaking without lye. Immediately put the hot soaked peaches in clean tap water for cooling and rinsing 15 minutes. Stir gently when washing, so that there is slight friction between peach petals and the peel is removed.
5. mincing: mincing the trimmed and cleaned peach pieces with a meat grinder with an aperture of 8- 10 mm, and heating in time to soften them to prevent discoloration and pectin hydrolysis.
6. Ingredients: 25 kg of pulp, 24-27 kg of sugar (including softening sugar) and proper amount of citric acid.
7. Softening and concentration: 25 kg of pulp, 15kg 10% sugar water, put in a jacketed pot and boil for about 20 ~ 30 minutes to soften the pulp. Stir constantly when softening to prevent burning. Then add a specified amount of concentrated sugar solution, cook until the soluble solid content reaches 60%, and add starch syrup and citric acid. Then continue to heat and concentrate until the content of soluble solids reaches about 66%, turn off the steam and take it out of the pot, and quickly fill the can.
8. Canning: Put the peach sauce into a glass jar after cleaning and disinfection, with 630g Shengli bottle, 1 16 tinplate jar, 1000g, with a proper gap at the top.
9. Sealing: seal the sauce immediately when the temperature of the sauce is not lower than 85℃.
10. sterilization and cooling: the sterilization formula is 5'~ 15'/ 100℃.
Cooling to below 40℃ in stages.
1 1. Wipe the cans and put them in storage: dry the cans and lids, store them in a warehouse at 20℃ for 1 week, and then leave the warehouse.