key points of operation
① raw material selection: high-quality yellow peaches with a maturity of 8.5%, freshness, fullness, no diseases, insect pests and mechanical injuries, and a diameter of more than 5cm are selected.
② dicing and core digging. Cut the yellow peach in half longitudinally along the joint, and do not skew to cause large or small blocks. After cutting in half, soak the yellow peach slices in 2% salt water to protect the color. Dig the peach core from the cut semi-yellow peach block with a core digger, and dig it smooth and oval, but the fruit should not be dug too much or broken, and the red pulp can be left slightly. After digging the core, it should be soaked in alkali in time or soaked in 2% salt water to protect the color.
③ Peeling and rinsing: evenly spread the peach pit downwards on the steel wire mesh of the alkali ironing machine in a single layer, so that the peel is fully washed by alkali solution. The concentration of alkali liquor is 6% ~ 12% and the temperature is 85 ~ 9℃. The treatment time is 3-7s, and then the lye is washed with clear water.
④ pre-boiling: put the washed alkali liquor Zhi Tao block into a hot solution containing .1% citric acid and blanch it at 9 ~ 1℃ for 2 ~ 5 minutes until the peach block is translucent. Immediately after blanching, cool with cold water.
⑤ Trimming and canning. Use a sharp knife to cut off spots and residual dander on the surface of peach blocks. The trimmed peach pieces are canned separately according to different colors and sizes, and the canned amount should be no less than 55% of the net weight. Immediately after canning, hot sugar water with the concentration of 25% ~ 3% above 8℃ was injected, and .1% citric acid and .3% isoVC were added.
⑥ Venting and sealing: Vent the gas in the exhaust box by heat, and seal the tank immediately when the central temperature reaches 75℃. Or vacuumizing and exhausting, and the vacuum degree is .3-.4 MPa.
⑦ Sterilization and cooling: Sterilize in boiling water for 1 ~ 2min, and then cool to about 38℃.
Ingredients: 3g of fresh yellow peach 3-4 crystal sugar
1. Wash the yellow peach with clear water;
2. Use a peeling knife to peel off the outer epidermis of the yellow peach.
3. Cut the peeled yellow peach into 8 pieces and remove the core;
4. add a proper amount of water to the pot, add the cut yellow peaches, and boil the pot over high fire;
5. After boiling, remove the floating foam on the water surface with a spoon;
6. Add 1: 5 proportion of rock sugar, cook for about 15 minutes on medium heat, and turn off the heat until the yellow peaches are soft and fragrant everywhere.
7. put the glass bottle in the pot for about 3 minutes.
8. After the water in the glass bottle is wiped clean, pour in the boiled yellow peaches, boil the bottle in cold water, cover it while it is hot, cool it and put it in the refrigerator.
Note:
1. The amount of water can be flexibly controlled according to your own taste. If you like strong flavor, put less water, and if you like light flavor, put more water.
2. The boiled yellow peaches can be put in sterilized glass bottles and refrigerated in the refrigerator, which is more effective.