Main raw materials Hawthorn, sugar
Equipment and utensils Pot, strainer, glass bottle
Making method Fresh, ripe, pest-free hawthorn is selected, stalks, tines and nuclei are removed, rinsed with water, then inspected, and qualified hawthorns are again washed and cleaned, and then pre-cooked with sugar water with 15%-20%, and boiled for 3 to 5 minutes under the condition of 90℃-100℃. Under the condition of 90℃～100℃, boil it for 3～5 minutes. If the fruit has higher maturity, use 20% sugar water, boil it for 1～3 minutes under the condition of 80℃～90℃, cook it until the fruit skin cracks, and the fruit flesh is not cracked and not rotten. Then, put the hawthorn which has been pre-cooked into 50% hot sugar water and soak it for more than 18 hours, make the fruit fully absorb the sugar and then fish out the fruit, boil the filtered sugar water, and then put the fruit into a pot to boil it for another 15～20 minutes, and then boil it for another 15～20 minutes, and then boil it for another 15～20 minutes at a temperature up to 105℃. After boiling and filtering the sugar water, put the fruit into the pot and boil it for 15～20 minutes, the temperature reaches 105℃ above, make the concentration of sugar water reaches 70℃ or so, put the fruit and sugar water into the pre-washed and sterilized glass bottles according to the proportion while it is still hot, seal the bottles in time after weighing and put them into the boiling water to be sterilized and disinfected for 15 minutes again, and then put them into the storehouse for storage when it cools down to 40℃.
Craft process Hawthorn removes the hardness, tip and nucleus and washes them → sugar water pre-cooking→boiling →soak →fter being soaked →fished →boiling →filled with bottles →disinfecting→cooling→fished →boiling →filling Bottling→sanitizing→cooling→storage
Pineapple preserved fruit
1Raw material selection and processing: the best choice of disease-free, insect-free, maturity of eighty percent of the green ripe fruits, washed with tap water for two times, and then use stainless steel knife to peel off the skin, cut into 2 cm × 2 cm pieces or 2 cm × 5 cm strips of standby
2Candied, seeping sugar: cut pineapple strips or pieces, placed in a stainless steel pot utensils, and put into a stainless steel pot, and put into a stainless steel pot. Stainless steel pots and vessels, add 30% of the sugar and mix well placed 6-12 hours and then the above fruit, liquid poured into the cooker, cook 1 hour after natural cooling
3 pineapple fruit draining, drying: stainless steel mesh spoon to the candied fruit fished out, draining sugar, poured on a baking tray, put into the drying oven to dry, when the fruit moisture reaches about 28% to stop Heating, take out the fruit, natural cooling
4 packaging, storage: with edible plastic bag packaging, sealing, storage, pineapple preserved fruit made
5 Note: (1) pineapple fiber content is rich, acid content is also relatively high dried fruit crispness and sugar time related to the test showed that 60 minutes of sugar time is the best, the dried fruit finished crispness is good, moderately sweet and sour, the color of gold, transparency and good (1) the dried fruit is good, sweet and sour, good transparency (2) the dried fruit is good, sweet and sour, color, transparency and good (3) the dried fruit is good. (2)The sugar content of the dried fruit should reach a certain level to ensure the quality of the finished product when the sugar content of 65% or more, the shelf life of the dried pineapple fruit under natural conditions can reach more than half a year, but the current consumer attitudes tend to low-sugar, low-fat, health-care food
Pineapple jam
Pineapple jam can be used to make the pineapple preserved sugar leached out of the liquid as raw materials
Pineapple jam
Pineapple jam can be used to make pineapple preserves leached out of the sugar solution As raw materials for production
1 raw material selection and processing: the same as the production of dried pineapple fruit
2 sugar impregnation, seepage sugar: the same as the production of dried pineapple fruit
3 pineapple sugar liquid plus pectin, adjusting the sugar and acidity: using a hand-held sugar meter to measure the sugar impregnation of the fruit liquid, by calculating the addition of sugar to the sugar liquid to reach a 60% -65% content of solids, and add 1 sugar liquid. 65%, and add 1 times the purified drinking water, 1%-5% of pectin, 0.3% of citric acid, 0.05% of potassium sorbate, stirring evenly
4 Cooking, bottling, sterilizing, packaging: the above blended fruit liquid into the stainless steel pot while stirring while heating until boiling, bottling, and finally put into a high temperature sterilization pot with 120 ℃ temperature sterilization for 15 minutes, after cooling into the warehouse, that is, into the pineapple jam
Potato preserved fruit production method
Raw material formula: 50 kg of sweet potatoes, sugar 15 ~ 20 kg, honey 1 ~ 1, 5 kg, 100 grams of citric acid, 75 kilograms of water
Production methods: 1, wash potatoes peeled 2, sugar cooking, with the above formula with a high-fire boil about half an hour, to the potato cooked but not rotten, suitable for the potato, the potato is cooked but not rotting. To potato cooked but not rotten as appropriate 3, maceration, sweet potatoes and sugar solution together with the pot for 24 hours, so that sweet potatoes further sugar 4, sugar control, appropriate leaching of sugar solution 5, baking, temperature control at 60 ~ 70 ℃, continuous baking for 12 hours, to be the potato block moisture content of 16 ~ 18% to stop baking 6, Packaging Sterilization
Kiwifruit fruit preserves just coquettish flavor, rich in nutrients, long shelf life, it is a very popular honey products
Kiwifruit fruit preserves just coquettish taste, nutritious, long storage period, it is a very It is a popular honey product
Kiwifruit preserved fruit
Process
Raw material sorting, cleaning, peeling and slicing, scalding and bleaching, sugaring, boiling and drying, shaping and packing
Operating points
1. Raw material sorting: use kiwifruit fruit that is 80% and 50% ripe and has certain hardness, not suitable for those with bad ripeness, pests and diseases, mold and deterioration.
Cleaning: Use flowing tap water to wash the surface of kiwifruit clean of mud and dirt
3. Peeling: Usually use 80℃-90℃ concentrated alkali to peel the kiwifruit for about 30-60 seconds, then quickly wash off the residual skin and residual alkali with tap water and neutralize it with 1% hydrochloric acid solution
4. Slicing: Slice the kiwifruit into 5-6mm thick pieces horizontally. The kiwifruit is cut into slices with a thickness of 5-6mm and immersed in 1%-2% of education to inhibit the activity of oxidative enzymes
5. Blanching: the kiwifruit slices are blanched in boiling water for about 2 minutes to kill the oxidative enzymes and quickly cooled down with tap water
6. Sugar macerating: the kiwifruit slices drained of water are macerated in sugar for 20-24 hours with the amount of sugar being 40% of the weight of the kiwifruit slices and the sugar being in a mixture of 40% and 40% of the weight of the slices. 40% of the weight of kiwifruit slices, the distribution ratio of granulated sugar in the upper, middle and lower layers is 5:3:2 respectively
7. Sugar boiling: take the kiwifruit slices that have been impregnated with sugar, leach them in the sugar solution, add granulated sugar in the sugar solution to make the concentration reach about 65% and boil, then add the sugar impregnated kiwifruit slices, and boil them for 25-30 minutes again, when the concentration of the sugar solution reaches 70-75%, then take out the pieces of fruits to drain off the sugar solution
8, Drying: after the sugar boiling, put the fruit slices on the bamboo screen (or stainless steel wire mesh), and dry them in the steel room at a temperature of about 55℃ for about 24 hours
9, shaping and packaging: the dried fruit slices should be flattened, and then packaged with cellophane or polyethylene film
9, shaping and packaging: the dried fruit slices should be flattened, and then packaged with cellophane or polyethylene film
9, shaping and packaging: the dried fruit slices should be pressed and flattened.