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Why is canned yellow peach so delicious?
Selection of raw materials → dicing, core digging → peeling, rinsing → precooking → trimming, canning → exhausting, sealing → sterilization, cooling → finished product.

Key points of operation

① Selection of raw materials: high-quality yellow peaches with maturity of 8.5%, freshness, fullness, no diseases, insect pests and mechanical injuries, and diameter of more than 5cm are selected.

(2) Cutting into pieces and digging the core. Cut the yellow peach in half longitudinally along the joint, and do not skew to cause large or small blocks. After cutting in half, soak the yellow peach slices in 2% salt water to protect the color. Dig the peach core from the cut semi-yellow peach block with a core digger, and dig it smooth and oval, but the fruit should not be dug too much or broken, and the red pulp can be left slightly. After digging the core, it should be soaked in alkali in time or soaked in 2% salt water to protect the color.

(3) Peeling and rinsing: evenly spread the peach pit downwards on the steel wire mesh of the alkali ironing machine in a single layer, so that the peel is fully washed by alkali liquor. The alkali liquor concentration is 6% ~12% and the temperature is 85 ~ 90℃. The treatment time is 30-70s, and then the lye is washed with clear water.

(4) pre-boiling: put the washed alkali liquor Zhi Tao block into a hot solution containing 0. 1% citric acid, and blanch it at 90 ~100℃ for 2 ~ 5 minutes until the peach block is translucent. Immediately after blanching, cool with cold water.

⑤ Trimming and canning. Use a sharp knife to cut off spots and residual dander on the surface of peach blocks. The trimmed peach pieces are canned separately according to different colors and sizes, and the canned amount should be no less than 55% of the net weight. Immediately after canning, hot sugar water with the concentration of 25% ~ 30% above 80℃ was injected, and 0. 1% citric acid and 0.03% isoVC were added.

⑥ Exhaust and sealing: Thermal exhaust shall be carried out in the exhaust box, and the tank shall be sealed immediately when the central temperature reaches 75℃. Or vacuumizing and exhausting, and the vacuum degree is 0.03-0.04 MPa.

⑦ Sterilization and cooling Sterilization in boiling water10 ~ 20min, and then cooling to about 38℃.

Ingredients: fresh yellow peach 3-4 crystal sugar 30g.

1. Wash the yellow peaches with clear water;

2. Use a peeling knife to peel off the outer epidermis on the yellow peach.

3. Cut the peeled yellow peach into 8 pieces and remove the core;

4. Add an appropriate amount of water to the pot, add the cut yellow peaches, and boil the pot over high fire;

5. After boiling, remove the floating foam on the water surface with a spoon;

6. Add rock sugar in the ratio of1:5, cook on medium heat 15 minutes, turn off the heat, and turn off the heat until the yellow peaches are soft and fragrant everywhere;

7. Put the glass bottle in the pot for about 3 minutes.

8. After the water in the glass bottle is wiped clean, pour in the boiled yellow peach, boil the bottle in cold water, cover it while it is hot, let it cool and put it in the refrigerator for refrigeration.

Precautions:

1. The amount of water can be flexibly controlled according to your own taste. If you like strong flavor, put less water, and if you like light flavor, put more water.

2. The boiled yellow peach can be put in a sterilized glass bottle and refrigerated in the refrigerator, and then it is better to eat.