Sugar water golden orange

process Raw material selection→ → cleaning→ prick holes→ pre-cooking→ selection→ canning→
heating
exhaust→ cans→ sterilization, cooling→Scrubing cans, storage production method
1. Raw material selection: fresh fruit, mature moderate, color is pale yellow to orange yellow, fruit size is more consistent, no pests and diseases, mechanical injuries, mold, spots and malformed fruit. Those with green skins are not allowed to choose. According to the fruit cross-section is divided into 20 to 23 mm, 23 to 27 mm, 27 to 30 mm three levels.2． Cleaning: Remove the fruit terrier and wash it clean with clean water.3． Puncture: Use a golden orange hedgehog to evenly pierce the fruit, each fruit about 20 holes, in order to pierce the peel so as to prevent the cause of the fruit.4． Pre-cooked: 2% salt water dipped golden oranges, pre-cooked at a water temperature of 90 to 95 degrees C for 15 to 20 minutes. Cool with cold water after pre-cooking.5． Choose from: The boiled golden orange fruit is complete, the color is orange or yellow,
the
is full. Cans are separated by fruit size and color.6． Can: Put 265 grams of fruit in a sterilised glass jar and add 235 grams of sugar water.7． Heating exhaust: Put the canned flesh in the exhaust tank and exhaust for 10 to 15 minutes.8． Sealing tank: Put the lid on the tank and press tight. The center temperature of the tank must not be lower than 80 degrees C when sealing the tank.9． Sterilization, cooling: boil in boiling water for about 15 minutes to remove, with hot water to cool in segments to about 38 degrees C.10． Wipe the tank, store: dry the moisture, store in the warehouse at 20 degrees C for a week, after inspection can be out of the warehouse.quality standard
1. The fruit is pale yellow or orange, the same color in the same can is more consistent, allowing slightly natural spots;2． Canned golden orange with sugar water should have flavor, sweet and sour moderate, no odor.3． Fruit skin, nuclei, fruit-shaped complete, more consistent size, fruit soft and hard moderate, to maintain the fruit should be full state.4． The weight of the fruit is not less than 50% of the net weight, and the concentration of sugar water is 14 to 18% (refringing when opening the can).Note:
1. You must remove the cyan of the skin, the fruit has spots on the fruit skin, so as not to affect the color of the fruit.2． Pre-cooked humidity should not exceed 95 degrees C, the time should not exceed 20 minutes.