Raw material formula

1. Low-sugar sauce: crushed pulp 62.5 kg sugar 35 kg agar 0.5 kg pineapple essence 20 g.

2. High-sugar sauce: 62.5kg crushed pulp, 53.5kg sugar, agar 188g.

Production method 1. Raw material treatment: wash the fruit with clear water. Cut off both ends, peel and poke the heart, cut off the residual peel with a sharp knife and trim the fruit. Fresh crushed pulp selected from pineapple production in syrup or clean pulp scraped from peel can be used.

2. mincing: mincing the pulp with a meat grinder with an aperture of 3-5mm.

3. Heating and concentration, low-sugar sauce: firstly, the pulp is heated and concentrated in a jacketed pot for 25-30 minutes, then sugar solution and agar are added to concentrate for about 20 minutes until the soluble solid content of the sauce reaches 57-58%, and finally, essence is added, evenly stirred, taken out of the pot in time and quickly canned. Pectin instead of agar can improve the quality of sauce.

High sugar sauce: heat and concentrate until the soluble solid content of the sauce reaches 66 ~ 67%, and then take it out of the pot and can it. Concentration method and time are the same as above.

The above is how to make pineapple sauce in the restaurant. Personally, I think we can reduce the materials in proportion, and we can also use other fruits instead. I hope you are satisfied with this answer. Thank you.