Method of production
1. Raw material: choose the fruit that is tender and fresh, juicy, with maturity above eighty percent, tightly organized, and with normal flavor. Use stainless steel fruit knife to peel off slight mechanical injury parts.
2. Grading: according to the fruit cross diameter is divided into 60 ~ 67 mm, 67 ~ 75 mm, 75 mm or more three levels, respectively, washed with water.
3. Peeling: Peel the apple skin thickness of about 1.2 millimeters or less, peeled and quickly immersed in salt water.
4. Cutting: cut in half lengthwise with a stainless steel fruit knife, large fruit can be cut into 4 pieces. Cut into smooth.
5. Remove the heart, stalk and calyx: Scoop the heart, stalk and calyx with a knife to eliminate residual rind.
6. Salt water immersion: cut fruit pieces immediately into 1 to 2% salt water to protect the color.
7. Scalding: pour the fruit pieces into the pot of scalding and bleaching, water temperature of 80 ~ 100 ℃, after 2 ~ 8 minutes to fish out. And then in the 70 ~ 80 ℃ hot water dipping and washing to remove impurities, and then removed into a bamboo basket, drained of water.
8. Canning: while hot, the fruit pieces into sterilized glass jars, 305 grams of fruit in each jar, plus 205 grams of sugar water. Canning lid and rubber ring first in boiling water for 5 minutes.
Sugar water preparation: 75 kg of water with 25 kg of sugar and 150 grams of citric acid, heat and dissolve with a flannel filter. Keep the temperature of sugar water above 85℃ when canning.
9. Sealing: Seal the cans while they are hot, and the temperature of the center of the cans before sealing is not less than 75℃.
10. Sterilization, cooling: after sealing the cans into the boiling water sterilization for 15 to 20 minutes, and then cooled in sections.
Quality standards 1. The flesh is light yellow, light green or yellowish white, with relatively consistent color. Sugar water is more transparent, allowing the presence of a small amount of non-turbid pulp debris.
2. The flavor of canned apples with sugar water should be, sweet and sour moderation, no odor.
3. The same can in the same specifications, cut type is more complete, roughly uniform size, soft and hard, no rot, insect and mechanical injury to the fruit.
4. Fruit pulp weight is not less than 55% of the net weight, sugar and water concentration (according to refractive index at the time of opening the can) is 14 ~ 18%.