Process: other processes
Flavor: sweet and sour
Index:
Steps to cooking:
1. Fruit shape is large, more sugar content, flesh tight thick, less juice is good. The fruit should be neat in shape, ripe 8 to 90%, no insect moths, no rot, no peach pectin
2. Cleaning: wash the surface of the fruit with running water to remove sediment and peach hair
3. Cutting to remove the kernel: use stainless steel fruit knife to cut along the suture line of the fruit, holding the fruit in both hands to the opposite direction to break, with a digging knife to remove the kernel of the peach
4. Scalded: rinsing in boiling water for 5-10 minutes, and then remove the peach kernel. Fish up, drain water
5. Sulfurization: arrange the cut side of the peach upwards in the sun dish, put into the sulfurization room, sulfurization for 4 to 6 hours. Each ton of fresh fruit about 3 kilograms of sulfur
6. Drying: the fumigation of the fruit laid on a bamboo plaque, sunbathing in the hot sun, often turning to accelerate the drying, when the sun to 6 ~ 7% dry, put in a cool place back to soften for 2 ~ 3 days, and then re-sunbathing, and has been sunbathing to completely dry until the end of the day. This time the moisture content should be 15 ~ 18%
7. soft: remove the unqualified peach slices, placed in a closed storage room for 3 weeks, so that all parts of the moisture uniformity, the texture is suitable for the state of softness
Cooking tips:
In addition to the natural drying of the above, you can also be artificially drying, that is, the fruit of the peach in the 1 to 2.5% NaOH hot solution scalded for 30 ~ 60 seconds, peeled, rinsed, steamed scalded, then dried. Peel, rinse, steam blanching for 5 minutes, sulfur fumigation for 1 hour, and then sent to the drying room, the temperature is controlled between 55 ~ 65 ℃, drying for 14 hours, other processes are the same.