Pear fruit processing can be made into canned pears, pear juice, dried pears, dried pears, pear cream, pear sauce, pear syrup, pear preserves and other foods. Family can be made into a variety of beverages, boiled pear, baked pear, steamed pear, frozen pear, bubble pear and other eating methods. The following is a brief introduction to the production of several processing products.

(a) process

raw materials → sorting → peeling → cut points → dig nuclear → pre-cooking → canning → exhaust → sealing → sterilization → cooling → finished

(b) the main technical points

1. raw material selection canning raw materials should be selected thick flesh, small heart, fine texture, dense, no stone cells or very little, aroma, sweet and sour, strong cooking resistance, not easy to change color. Not easy to change color of the species type. To the Western pear in the pear, pear, toffee pear for the best canning varieties.

2. sorting Fruit harvested in the firm ripening period, remove rotting fruit, pests and diseases, fruit injury, deformed fruit, and according to the maturity of grading. After rinsing can be processed.

3. Peeling, cutting, digging the nucleus Remove the fruit stalk, with mechanical peeler peeling, longitudinal cut in half, digging out the heart of the fruit, and then according to the specifications of the canned cut, and then put the pear block into the concentration of 1%-2% of the brine and 0.1%-0.2% of the citric acid liquid color protection.

4. Pre-boil the cut pear pieces into the boiling water to cook 5-10min to the fruit pieces cooked through but not rotten, no sandwich, translucent degree.

5. Canning 510g of glass canning, filled with fruit pieces 290g, 210g of sugar water, sugar water concentration of 30% soluble solids is good, low acidity varieties in the sugar water to add 0.05% -0.1% citric acid. The lid and the rubber ring are pre-sterilized by boiling water at 100℃ for 5min.

6. exhaust cans into the exhaust box, the center temperature of the can above 80 ℃, exhaust sealing vacuum 46.7-53.3kPa.

7. sealing the cans from the exhaust box should be sealed immediately after the removal. The can lid is placed correctly and pressed tightly.

8. Sterilization seal in time after sterilization, sterilization equipment is generally used vertical or horizontal sterilizer, the pot of water into the can after boiling. Sterilization time varies depending on the type of can and the variety of pear cans.

9. Cooling After sterilization, quickly cooled by dipping or drenching water, glass jars should be gradually cooled in sections, the termination temperature of about 38 ℃, and then naturally cooled to room temperature after storage.

(C) quality requirements The flesh is white or yellowish-white, consistent color, transparent sugar water, allowed to contain a small amount of fruit debris does not cause turbidity. Flavor to have the flavor of the variety of sugar water canning application, sweet and sour, no odor. Pear tissue soft and hard moderate. Pear and other varieties of soft tissue, allowing burrs, eating without stone cell feeling. Block shape integrity, size consistency, without mechanical injury and pest spots. Solids are 14%-18%.