manufacturing method
1. Raw material selection: choose insoluble tough meat varieties. It requires large fruit shape, thick meat, fine texture, orange pulp, clear juice and good processing performance. Fruits should be harvested when they are eight ripe. Commonly used varieties are Phoenix, Huang Lian and Japanese Guantao 2, 5, 12 and 14.
2. Fruit selection: select mature yellow peaches and remove mechanically damaged fruits, rotten fruits and residual fruits.
3. Cleaning: Wash the yellow peach with flowing water to clean the dirt on the skin.
4. Peeling: prepare 4-8% sodium hydroxide solution, heat it to 90-95℃, pour in yellow peach and soak it for 30-60 seconds. The yellow peach treated with alkali is washed with clear water and rubbed repeatedly to make the epidermis fall off. Then pour the yellow peach into 0.3% hydrochloric acid solution to neutralize it for 2 ~ 3 minutes.
5. Cut in half: cut along the suture line with a knife, and pay attention to prevent cutting deviation.
6. Core digging: Dig the core with a core digging knife to prevent core digging and keep the core smooth.
7. Pre-cooking: Pre-cooking in hot water at 95 ~ 100℃ for 4 ~ 8 minutes, depending on the degree of thorough cooking. Cool quickly after cooking.
8. Bandage: Cut off burrs and residual dander with a knife, and dig out spots and scars. Choose peach slices with complete fruit shape, smooth surface, smooth stone and golden flesh, and can them, and remove unqualified fruit slices.
9. Canning: 330g of pulp per can, 0/50g of sugar water (20kg of sugar per 75kg of water, 0/50g of citric acid/kloc, boiled and filtered with flannel, with the temperature of sugar water not lower than 85℃). Boil the cover and apron in boiling water at 100℃ for 5 minutes.
10. Exhaust: put the tank into the exhaust box, and the center temperature in the tank is above 80℃.
1 1. Sealing: seal the box immediately after taking it out of the exhaust box, and tightly cover the box cover.
12. Sterilization: sterilize in time after sealing. Boil 500 grams of glass jar in boiling water for 25 minutes and 360 grams of four-screw bottle in boiling water for 20 minutes.
13. cooling: the sterilized glass jar shall be cooled to 35 ~ 40℃ by stages with cold water.
14. Cleaning and heat preservation of cans: wipe off the moisture on the surface of cans, and store them in a warehouse at about 20℃ for 7 days before knocking. Label, box and leave the factory.
Quality standard 1. The finished product is golden yellow or yellow, the same color as the can, the sugar water is transparent, and a little meat crumbs are allowed.
2. It has the taste of canned yellow peach in syrup, and has no peculiar smell.
3. The peach slices are complete, with slight burrs allowed, which are roughly uniform with the fruit slices in the pot.
4. The weight of pulp is not less than 60% of the net weight, and the sugar water concentration is 14 ~ 18% (refractometer when opening cans).