Strawberry Preserved

Around May, it is the season when strawberries are on the market in large quantities. Using strawberries to make preserved fruits can not only retain the original nutrition and flavor of strawberries, but also be moderately soft and hard, sweet and sour, durable in storage, and easy to digest. At the same time, it can also alleviate the peak season of strawberries on the market and add value through processing. It is a promising method for development. Health food. The processing method of strawberry preserves is as follows.

1． Select fruit and pulp. Select fresh strawberries with low water content, remove rotten fruits and impurities, and use a beater or colloid mill to make a fine slurry. After there is no obvious granularity, put it into a storage tank for later use.

2． Concentrated slurry. Put the strawberry pulp into a jacketed pot, add an appropriate amount of starch aqueous solution, stir quickly and evenly to prevent agglomeration and precipitation, and then heat and concentrate. During the concentration process, add an appropriate amount of white sugar, citric acid and preservatives. After stirring evenly, continue heating and concentrating. When the pulp becomes thick, it can be taken out of the pot.

3. Bake in mold. Pour the concentrated fruit pulp thick liquid into a clean stainless steel plate until it is 3 to 4 mm thick, then place it on the platform and smooth it, then bake it in an oven or drying room at 30°C until it is not sticky or soft. It is better when it is not hard. When baking, pay attention to moisture removal.

4． Separate the preserved meat plate. The baked preserved fruits should be taken out of the drying room immediately, placed flat on the table, and while hot, use a stainless steel spatula to separate the whole piece of preserved fruit from the pot, and immediately cool it with a fan or ice cubes.

5. Packaging and storage. The cooled preserved fruits can be packaged in cellophane into strips or blocks for sale in specifications of 30g, 50g, 75g, 100g, etc. according to requirements. If vacuum packaging is used, strawberry preserves can be stored for a long time in an environment below 10°C and a relative humidity of less than 70°C.

Pineapple Preserved

1. Selection and processing of raw materials: It is best to choose green and ripe fruits that are disease-free, insect-free, and 80% mature. Wash them twice with tap water, and then use stainless steel Peel off the skin with a knife and cut into 2 cm x 2 cm pieces or 2 cm x 5 cm strips for later use.

2. Candied and sugared: Place the cut pineapple strips or blocks into a stainless steel pot, add 30% white sugar, mix well and leave it for 6-12 hours. Then pour the above fruits and liquid into the cooking pot, cook for 1 hour and then cool naturally. After cooling, let it stand under normal pressure and let the sugar penetrate for 12 hours.

3. Drain and dry the pineapple fruit pieces: Use a stainless steel mesh spoon to take out the candied fruit pieces, drain the sugar liquid, pour it on the baking tray, and put it into a drying box to dry. When the moisture content of the fruit reaches about 28%, stop heating, take out the fruit, and cool naturally.

4. Packaging and storage: Packed, sealed and stored in edible plastic bags, made of pineapple preserves.

5? Notes: (1) Pineapple is rich in fiber and has a relatively high acid content. The crispness of preserved fruits is related to the candied time. Tests have shown that 60 minutes of candied time is the best. The finished product will have good crispness, moderate sweetness and sourness, golden color and good transparency. (2) The sugar content of preserved fruits must reach a certain level to ensure the quality of the finished product. When the sugar content reaches 65% or above, the shelf life of preserved pineapple can reach more than half a year under natural conditions. However, current consumption concepts tend to be low-sugar, low-fat, and foods with health-care functions.