(1) process

Raw materials → sorting → cut in half → peeling → kernel digging → pre-cooking → cooling → trimming → canning → sealing → sterilization → cooling → finished product.

(2) operation

Raw materials

Fruit quality for canning peach fruit quality requirements for large and uniform fruit shape, fruit type round and symmetrical, flesh yellow flavor, with toughness (insoluble viscous walnuts characteristics), dense and tender tissue, can withstand sterilization without changing its shape, texture, flavor and color. The smaller the kernel the better. The fruit should be ripe and consistent, from the fruit surface until the seed cavity are yellow, try to avoid red, so as not to discolor after processing, affecting the quality. In the actual processing, the general selection of transverse diameter in 5.5 cm or more, maturity 8 ~ 8.5 into, fresh and full of insoluble or semi-soluble peach.

Cut in half, peeling, digging the core

With the peach cutting machine along the suture line to cut the peach fruit into two halves, into the pre-prepared concentration of 1.5% to 4% caustic soda solution (temperature 95 ℃) soaked for 30 to 120 seconds, gently stirring, when the peach surface was black-green and immediately with a stainless steel whisk hedge fish out. Knead off the peach skin, immediately rinsed with water to remove residual alkali and 0.1% hydrochloric acid in water and. After peeling the peach slices with a nuclear knife to dig out the kernel, and remove the red pulp in the nuclear nest.

It should be noted that: in the lye peeling, lye concentration, temperature and processing time, with the variety, maturity and other factors vary. Must be well mastered, only require the removal of the peel without harming the flesh. For each batch of raw materials used in the concentration, temperature and processing time to make a small trial, and then determine the processing conditions.

Pre-boiling, cooling in a stainless steel pot with 0.2% citric acid water to boil. Pour the peach slices into the boil for 4 to 8 minutes, cook until the pulp without raw heart for degree, fish out quickly chilled with cold water.

Trimming

Use a knife to trim the peach slices of the undesirable forms of scars, insect eyes, mechanical injuries, discoloration, and hairy edges, etc., and then immerse the trimmed slices of peaches in water to prevent oxidation and discoloration.

Canning

Calibrate the balance, clean the cans and bottles, the fruit slices in the stainless steel table according to the color, size, block shape grading, weighing and canning. Before loading in clean water rinse, canning when the core nest down, after loading the cans upside down for a moment, drain off the raw water, add pre-prepared hot sugar water (concentration of 22% to 28%, and add 0.1% citric acid) to the full.

Sealing

Vacuum sealing is carried out immediately after canning, and the quality of sealing should be checked after sealing. If heat exhaust is used, ensure that the center temperature of the can is above 75℃ at the time of sealing. Ensure that there is enough vacuum in the can.

Sterilization, cooling

Canning should be sealed in time after sterilization, when the sterilization water temperature of 60 ℃ into the cans, quickly warmed to boiling, in the boiling water insulation for 25 ~ 30 minutes. The end of sterilization immediately fish out the cans, tin cans can be directly into the cold water to rapidly cool. Glass cans should take section cooling, cooling to about 38 ℃, dry the glass cans outside the water droplets, in the lid coated with anti-rust oil.

(3) Notes

①Peach slices of nuclear nest, peach tip part of the red must be trimmed clean, to prevent causing discoloration. ② low acidity of the peach can be appropriate to increase the amount of citric acid in the sugar water, both to improve the flavor of canning and enhance the sterilization effect. ③ sugar water with 0.025% vitamin C can significantly improve the color of peach slices, canned white peaches slightly red discoloration effect. ④ use of pigmented iron empty cans, canned storage should pay attention to pouring cans to prevent oxidation circle. Glass jars of canned goods storage avoid light irradiation.