Peach puree

process raw material selection→ cut→ peeling→ digging core→ trimming→ shredding→ ingredients→
heating
repression→ canning→ sealing→ cooling→ wipe tank, storage.

production method
1. Raw material selection: the selection of moderate maturity, more acid content, aromatic fruit as raw materials, remove mold and low maturity and other unqualified fruits.

2. Raw material treatment: cutting peeling and digging core and other processes with sugar water peach cans.

3. Dressing: Spots, insect decay, color change and bruises must be removed with a stainless steel fruit knife.

4. Stranding: peeling, dressing, washing after the peach block, into the winch angina diameter of 8 to 10 mm twister twisting, timely heating softening, to prevent color change and vorage hydrolysing.

5. Ingredients: 25 kg of flesh, 24 to 27 kg of sugar (including softened sugar), citric acid moderate amount.

6. Heating and concentrating: 25 kg plus 10% sugar water about 15 kg, heat and boil in a laminated pan for about 20 to 30 minutes, constantly stirring, to prevent coking, promote the full softening of the flesh. Then add a specified amount of concentrated sugar liquid, cooked to 60% soluble solids, add starch syrup and citric acid, continue to heat and concentrate to the soluble solids up to about 66% when out of the pot, quickly canned.

7. Can: Put the fruit puree into a cleaned and disinfected 454 grams of glass bottle, leave a necessary gap at the top, the cap and rubber ring must be boiled by boiling water for 5 minutes.

8. Sealing: When sealing, the sauce body temperature is not less than 85 degrees C, tighten the cap of the bottle, and turn the jar upside down for 3 minutes.

9. Cooling: Cooling in segments below 40 degrees C.10. Wipe the tank, store: dry the bottle body and cap, put in the warehouse at 20 degrees C storage for one week can be out of the warehouse.

quality standard
1. The sauce body is red-brown or amber, uniform.

2. Good flavor with canned peach puree, no burning paste and other odors.

3. The sauce body is adhesive, placed on the surface of the water to allow slow dispersion, but does not secrete juice, sugar-free crystallization.

4. The total amount of sugar is not less than 57% (in

sugar), soluble solids are not less than 65%.

1. If the excess flesh is canned with sugary water, it should not be used in more than half of the total fruit.

2. Starch syrup can replace 10 to 15% of the sugar.