2. Raw material processing First pick off the raw, rotten, deformed, diseased and damaged fruit. Selected fruit diameter of 55 millimeters or more, according to the size of the two levels.
3. The use of advanced imported equipment, after the cutting of yellow peaches nearly subdivided into eight equal parts, which is one-eighth of a piece of yellow peaches, from the size, more ergonomic, easy to handle a bite. Avoid the cut yellow peaches are too big, a bite to eat, easy to eat to the mouth is full of yellow peach juice, or dirty clothes embarrassing situation.
4. Peeling and rinsing The production of more than dip alkali method of peeling. Peach pieces immersed in 90 ~ 95 ℃, the concentration of 4 ~ 6% of sodium hydroxide solution soaked 30 ~ 60 seconds. Then rinse and scrub with water to remove the skin, and then pour the peach block into 0.3% hydrochloric acid solution, neutralization 2 to 3 minutes, and then 1.5% of the salt water immersion color protection for 10 minutes. Rinse well with running water.
5. Pre-cooking, cooling, pour the peach pieces after the water boils, and cook in hot water at 95 to 100 ℃ for 4 to 8 minutes. To cook through without discoloration to the degree. Immediately after cooking, cool through with cold water.
6. Trimming, canning Use a knife to cut off the surface of the peach block spots and residual peach skin, so that the incision is not burr-free, the core pits are smooth, and the fruit block is semicircular. Trimmed peach blocks according to different colors, sizes were loaded into clean, sterilized cans. The amount of canning not less than 55% of the net weight, canning immediately after the injection of hot sugar water. Add 0.02-0.03% of vitamin C to the sugar water to inhibit the oxidative discoloration of peach pieces.
7. Exhaust, sealing cans Hot exhaust sealing, when the center temperature of the can reaches 75 ℃ immediately seal the cans while hot. Vacuum sealing vacuum degree is not less than 60KPa.
8. Crystal Jade canning packaging is used itself is not easy to rust, fast heat conduction, sterilization conditions, sealing, barrier are superior to glass cans and ordinary tin cans of tin cans, the formation of a natural aseptic environment in the processing process, to maximize the preservation of the fruit's original flavor. It can also be preserved for 2 years without relying on additives.
9. Sterilization, cooling After sealing the cans in boiling water for 10 to 20 minutes, and then cooled in sections. Cooling to a temperature of 40 ℃ shall prevail.
10. The weight of each can of Jingyu canned food is about 300 grams to 400 grams, and this weight is in reference to the nutrients required by the human body every day.
The above is the practice of canning yellow peaches in small black cans of Crystal Jade.