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    Home > Biochemistry News > Biotechnology News > Dragon's Eye Sauce

    Dragon's Eye Sauce

    • Last Update: 2021-02-25
    • Source: Internet
    • Author: User
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    processing process of dragon's eye sauce
    mainly raw material processing, fruit washing, peeling denuclearization, pre-cooking, crushing, sugar concentrate, canning, sealing, cooling.
    Raw materials to pre-cooked and dragon's eye paste production process is the same, is also the first to wash the fruit, and then peel the peel, remove the flesh, remove the fruit core, the fruit with water rinse clean, put in a double pot pre-cooked, add water is about equal to 10% of the amount of fruit, side
    heat
    , side stirring, pre-cooked 30min, until the flesh is soft. The pre-cooked dragon's eye meat is then fed into the meat-twisting machine and crushed, and the flesh is crushed and sent to a vacuum concentrator for concentration. The practice is to add 100kg of fresh dragon's eye meat, added sugar 40kg,
    agar
    140g, citric acid 250g. First the sugar is mixed with 70%-75% syrup,
    filter
    spare, agar is washed with water with 15-25 times boiling water soaked 15min, then heated dissolved, filtered spare.
    Put the dragon's eye meat into a vacuum pot concentrated, divided into 3 times added syrup, and constantly stirred, concentrated to the pulp up to 67% sugar, add dissolved agar, stirring well, then reach the enrichment end point, you can start the pot. Immediately after the pot can be filled, the center temperature of the can is not less than 80 degrees C, immediately sealed. Sealed and placed in a sterilization basket, it must be sterilized within 20min. Sterilization is carried out in boiling water at 100 degrees C and sterilization is 20min. Then immediately cool with cold water to below 37 degrees C. If it is a glass tank, it should be cooled in segments, from 80 to 60 degrees C, to 40 degrees C, and finally cooled with cold water, after cooling will become the finished product.


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