Select ingredients → cut into pieces and core → peel and rinse → pre-cook → trim and can → exhaust and can → sterilize and cool → finished product.

Operation points

(1) Raw material selection: high-quality yellow peaches, maturity 8.5%, fresh and plump, free of diseases, insect pests and mechanical damage, with a diameter of more than 5cm.

(2) Cut into pieces and core. Cut the yellow peach in half lengthwise along the seam, making sure not to create large or small pieces at an angle. After cutting in half, soak the yellow peach slices in 2% salt water to protect the color. Use a corer to cut into half-yellow peach pieces and dig out the peach core. The peach core should be smooth and oval, but the fruit should not be dug too much or broken, leaving a little red pulp. After digging, soak in alkali or 2% salt water in time to protect the color.

(3) Peeling and rinsing: Spread the peach pits downwards in a single layer evenly on the wire mesh of the alkali ironing machine, so that the peels are fully wetted by the alkali solution. The concentration of alkali solution is 6% ~ 12%, and the temperature is 85 ~ 90℃. The treatment time is 30-70s, and then rinse the alkali solution with clean water.

(4) Pre-cooking: Put the washed alkali peach pieces into a hot solution containing 0.1% citric acid, and blanch them at 90-100°C for 2-5 minutes until the peach pieces are half-cooked. Transparent. Immediately cool the burn with cold water.

⑤Trimming and canning. Use a sharp knife to cut off any spots and remaining skin on the surface of the peach pieces. The pruned peach slices should be canned separately according to different colors and sizes, and the materials should be neatly discharged. The canning volume should not be less than 55% of the net weight. Immediately after filling, inject hot sugar water above 80°C with a concentration of 25% to 30%, and add 0.1% citric acid and 0.03% isoVC.

⑥Exhaust and seal cans. Heat the exhaust in the exhaust box, and seal the tank immediately when the core temperature reaches 75°C. Or vacuum exhaust, the vacuum degree is 0.03-0.04 MPa.

⑦Sterilization and cooling. Sterilize in boiling water for 10 to 20 minutes, then cool to about 38°C.

Ingredients: 3-4 fresh yellow peaches, 30 grams of rock sugar.

1. Wash the yellow peach with clean water;

2. Use a paring knife to peel off the outer skin of the yellow peach.

3. Cut the peeled yellow peach into 8 pieces and remove the core;

4. Add an appropriate amount of water to the pot, add the cut yellow peach, and bring the pot to a boil over high heat;

5. After boiling, use a spoon to remove the scum on the water surface;

6. Add rock sugar in a ratio of 1:5, cook over medium heat for about 15 minutes and turn off the heat. Cook until the yellow peaches become soft and the fragrance of the yellow peaches spreads everywhere, then turn off the heat;

7. Put the glass bottle into the pot for about 3 minutes.

8. After wiping the water in the glass bottle, pour in the cooked yellow peaches, put the bottle in cold water and boil it, cover it while it is hot, let it cool and put it in the refrigerator.

Notes:

1. The amount of water can be flexibly controlled according to your own taste. If you like the taste stronger, add less water; if you like the taste lighter, add more water.

2. Ripe yellow peaches can be placed in sterilized glass bottles and placed in the refrigerator for better results.