Peach deep processing products are peach jam, peach preserves, canned peaches, peach wine, peach preserves, peach juice and so on. Peaches have more varieties and are a more common fruit. Peaches have a crunchy flavor and are rich in nutrients. When selecting peaches, you can choose those that are fuller in size, more ripe and sweeter in flavor. Eat peaches promptly after purchase to avoid being unfresh. Avoid picking brightly colored ones, which may have pesticides that are not good for your health.

First, what are the deep processing products of peaches

Peach deep processing can be made into peach sauce, canned peaches, peach preserves, peach wine, peach juice, peach preserves and so on.

Second, the three processing methods of peach products

1, peach preserves: white or yellow peaches as raw materials, choose the flesh is harder better. Selected peaches into the iron frame, add 2% -4% caustic soda solution in water to boil, and then put the peaches into the shake 30-60 seconds. Then remove them and place them in water and stir until the skins come off, and use scissors to split them in half along the peach's suture line. Scoop out the kernels, rinse with water and fish out the peach pieces to drain. Then put into the proportion of 0.2%-0.5% sodium bisulfite solution soaked for 2-4 hours, waiting for the color of the peach flesh is milky white. Then boil 15 kg of water with 22 kg of sugar and 100 g of citric acid to make a sugar solution, add 55 kg of processed peach pieces to the sugar solution and heat it for 10 minutes to boil, and pour 50% of 2.5 kg of cold sugar solution into it. When the sugar solution boils, repeat the previous operation to pour in the sugar solution 2 more times. After the last pouring, add 1.5-2.5 kilograms of granulated sugar and cook for about 20 minutes. Pour the cooked peaches into a container with the sugar mixture and leave to soak for 48 hours, turning the peaches up and down once during the soaking process, so that the peaches can fully absorb the sugar mixture, and then drain off the sugar mixture. Put the peach cubes that have absorbed the sugar solution into the baking room at 60-70℃ and wait for drying for 18-24 hours. The surface of the peach block is not sticky, and the flesh is elastic, that is, the production of dried peaches is complete.

2, peach sauce: you can make the residual fruit or broken fruit processing, first wash the peach fruit, add 0.5% alum in the water can help wash the peach fuzz. Rinse again and core, the water and peaches to 1:10 ratio of 10 minutes, add sugar concentration, 100 kilograms of pulp to add 80-100 kilograms of sugar. Add the sugar in two additions, stirring the fruit pieces during the concentration process to crush the larger pieces. Cooked to a temperature of 105-106 ° C, 68% of the state of the solids can be out of the pot, cooling temperature to 70 ° C for bottling and capping, boiling water in 20-30 minutes to cool.

3, sugar water yellow peaches: choose the pulp large body shape uniform yellow peaches, small nuclei are better. Wash the surface with water, the yellow peach into 90-95 ℃ and 4% -6% caustic soda solution soaked 30-60 seconds. After soaking, wash with water and rub repeatedly to remove the skin. Then put the yellow peaches into 0.3% hydrochloric acid solution, wait for 2-3 minutes, cut along the suture line with a tool, and scoop out the kernel. Then put them into hot water at 90-100°C for 4-8 minutes, cook until the pulp is through, and leave to cool. Then use a small knife to peel away any remaining skin flakes from the yellow peach pulp and scoop out the scars. Can at the standard rate of 330g of pulp, 180g of 25% sugar per can. After exhausting and sealing the cans, cook in boiling water for 20 minutes for sterilization, cool with cold water to 35-40 ℃, and store in the warehouse at a temperature of about 20 ℃ for 7 days.