strawberry
Cleaning, ironing and bleaching
Rinse the selected fruits with flowing clean water, drain the water, and immediately blanch them in boiling water 1-2 minutes. Blanching time depends on the variety and maturity, and blanching solution should be used continuously to reduce the loss of soluble solids in fruits.
Fuel tank exhaust
Take it out after blanching, drain it, can it, and then inject 28% ~ 30% hot bran solution. The installed fuel tank is sent to the exhaust box for exhaust. When the center temperature of the tank body reaches 80-85℃, seal it with a can sealer immediately.
Sterilization cooling
Immediately send the sealed canned food into a sterilization kettle for sterilization, and then cool it to 40℃.
The canned food is sent to a 37℃ 2℃ heat preservation warehouse 1 week, and the unqualified products such as fertilizer cans, leaking cans and turbid juice cans are eliminated, and the qualified products are boxed and put into storage.
1. Slice bananas.
2. Put the cut bananas into a large bowl, pour the canned strawberries and mix well, then serve.
1. Soak strawberries in salt water for 5 minutes, wash and remove leaves.
2. Put the processed strawberries into a pressure cooker, and add rock sugar and honey.
3. Cover the lid and press 10 minutes.
The choice of canned strawberries is to look at the soup first. If the soup is red, it is dyed. If the soup is a little pink, it is normal. At the same time, the pulp of canned strawberry dyed is immature and relatively small.
Both food and canned food need disinfection. After bacteria and bacterial spores are eliminated, there will be no bacteria to reproduce. But it is unlikely to be completely eliminated. What we can do is to basically sterilize and prolong the preservation time of food as much as possible.