Operating points
(1) raw material selection: high quality yellow peaches, maturity 8.5%, fresh and full, no pests and mechanical damage, diameter 5cm or more.
(2)Cutting and digging. The yellow peach along the seam longitudinal cut into two halves, do not skewed resulting in large or small pieces. After half-cut, soak the yellow peach slices in 2% salt water for color protection. Use the core digger to cut the half-yellow peach pieces to dig the peach kernel, the peach kernel should be smooth and oval, but the fruit should not be dug too much or broken, leaving a little red pulp. After digging, promptly soak in alkali or 2% salt water to protect the color.
(3) peeling, rinsing: the peach kernel down in a single layer evenly spread on the wire mesh of the alkali ironing machine, so that the peel is fully drenched with lye. The concentration of lye is 6% ~ 12%, and the temperature is 85 ~ 90℃. The treatment time is 30-70s, and then the lye is rinsed with water.
(4) Pre-cooking:Put the washed peach pieces of alkali into the hot solution containing 0.1% citric acid, and blanch them at 90-100℃ for 2-5 minutes, until the peach pieces are translucent. Cool with cold water immediately after blanching.
5 Trimming for canning. Use a sharp knife to cut off the spots and remaining skin flakes from the surface of the peach pieces. The trimmed peach pieces should be canned separately according to different colors and sizes, discharged neatly and canned at least 55% of the net weight. Immediately after filling, inject hot sugar water with concentration of 25% ~ 30% above 80℃ and add 0.1% citric acid and 0.03% iso-VC.
6 Exhausting and sealing the cans. Heat the exhaust in the exhaust box and seal the can immediately when the center temperature reaches 75℃. Or vacuum exhaust, the vacuum degree is 0.03-0.04 MPa.
⑦ Sterilization and cooling. Sterilize in boiling water for 10 ~ 20min, then cool to about 38℃.
Materials:3-4 fresh yellow peaches, 30g rock sugar.
1. Wash the yellow peaches with water;
2. Peel off the outer skin of the yellow peaches with a paring knife.
3. Cut the peeled yellow peaches into 8 pieces and remove the core;
4. Add a suitable amount of water to the pot, put in the chopped yellow peaches, and boil the pot over high heat;
5. When it boils, remove the foam from the water surface by using a spoon;
6. Add the rock sugar in the proportion of 1: 5, and turn off the heat and cook it for about 15 minutes over medium heat. Cook until the yellow peaches become soft and the flavor of yellow peaches wafts everywhere, then turn off the heat;
7. Put the glass jar into the pot for about 3 minutes.
8. Wipe out the water inside the glass bottle, pour in the boiled yellow peaches, put the bottle into cold water and boil, cover it while it is still hot, let it cool down and then put it into the refrigerator to chill.
Note:
1. The amount of water can be flexibly controlled according to your taste. If you like heavy taste, put less water, if you like light taste, put more water.
2. Cooked yellow peaches can be packed in a disinfected glass bottle and put into the refrigerator for better results.