1. Selection of raw materials Choose varieties with big kernels and thick meat. Yellow peach requires yellow or bluish yellow. The maturity is about 80%. All bases choose yellow peaches.

2. Raw materials should be treated by removing overgrowth, rot, deformity, diseases, pests and damaged fruits. Choose fruits with transverse diameter greater than 55 mm and divide them into two grades according to their size.

3. Using advanced imported equipment, the cut yellow peach is further subdivided into eight equal parts, and the size of one eighth yellow peach is more ergonomic and convenient to bite. Avoid the embarrassing situation that the cut yellow peaches are too big to eat in one bite, and it is easy to eat the yellow peach juice all over your mouth or dirty your clothes.

4. Peeling and rinsing are mostly carried out by soaking in alkali. Soak peach blocks in 4-6% sodium hydroxide solution at 90-95℃ for 30-60 seconds. Then rinse the skin with clear water, pour the peach blocks into 0.3% hydrochloric acid solution, neutralize for 2 ~ 3 minutes, and then soak them in 1.5% salt solution for 10 minute. Rinse with running water.

5. Pre-cooking and cooling. After the water is boiled, pour in the peach pieces and cook in hot water at 95 ~ 100℃ for 4 ~ 8 minutes. Cooked thoroughly without discoloration. Cool thoroughly with cold water immediately after cooking.

6. Trimming and canning. Cut off the spots on the surface of the peach block and the remaining peach skin with a small knife, so that the incision is burr-free, the core is smooth, and the fruit block is semicircular. Put the pruned peach blocks in clean and disinfected cans according to different colors and sizes. The canning amount shall not be less than 55% of the net weight, and hot sugar water shall be injected immediately after canning. Adding 0.02 ~ 0.03% vitamin C to sugar water can inhibit the oxidative discoloration of peach blocks.

7. Empty and seal the tank. When the center temperature of the can reaches 75℃, seal the can while it is hot. The vacuum degree of the vacuum seal is not less than 60KPa.

8. Tinplate cans with less rust, faster heat conduction, better sterilization conditions, better sealing and barrier performance are used in the packaging of Jingyu small black cans, and a natural aseptic environment is formed during the processing, which can retain the original flavor of fruits to the maximum extent. It can be preserved for 2 years without additives.

9. After sterilization, cooling and sealing, put it in boiling water for 10 ~ 20 minutes, and then cool it in stages. The temperature of cooling to 40℃ shall prevail.

10. The weight of canned jadeite is controlled at about 300 grams to 400 grams, which refers to the nutritional elements needed by the human body every day.