It is best to choose fresh fruits of varieties with medium fruit size, small core, few stone cells, strong fragrance and good flavor as raw materials.

(2) raw material treatment

Wash the dirt on the epidermis with clear water, soak it in 0. 1% hydrochloric acid solution for 3 ~ 5 minutes, and then wash it with clear water. Remove the stalk, peel off the peel, cut the fruit into two halves or four halves, then put it in1%~ 2% salt water to protect the color, and then wash it twice.

(3) precooking

Put the cut pear pieces into boiling water for precooking, and 0. 1% citric acid can be added to the precooking water. The temperature is about 95℃, and it is advisable to cook for 5 ~10 minutes according to the size of the fruit block.

(4) sorting and canning

Immediately after precooking, put it in running water for cooling. Then can according to the size, color and maturity of the fruit pieces, and remove the soft, rotten and discolored fruit pieces. The canned pulp is 55% of the net weight, and 30% sugar water is injected, leaving a top gap of 5 ~ 6 mm.

(5) Exhaust seal

The temperature of the exhaust box is about 96℃, and the temperature of the center of the tank is 75 ~ 80℃. Keep it for 8 ~12 minutes, and seal the tank immediately when it is hot.

(6) sterilization and cooling

Sterilize as soon as possible after sealing, with sterilization temperature 100℃ and sterilization time of 30 minutes. After sterilization, it is cooled to about 40℃ in stages, wiped and put into storage.

Quality requirements: the pulp is yellow or white, the sugar water is transparent, and a small amount of pulp crumbs are allowed. The pulp is sweet and sour, moderate in hardness and softness, free of peculiar smell, mechanical injury and spots of diseases and insect pests. The pulp is not less than 55% of the total net weight, and the sugar water concentration is18% ~ 20%.