Canned Yellow Peaches
by Canned fruits and vegetables
Favorite
Difficulty
Normal
Time
2h
Serving
2
Raw material selection→cutting, digging core→peeling, rinsing→pre-cooking→dressing, filling, canning→venting, sealing→sterilization, cooling→finished product.
①Choose raw materials with a maturity of 8.5%, fresh and plump, free from pests and diseases and mechanical damage, with a diameter of 5cm
The above high-quality yellow peaches.
②Cut and dig the core. Cut the yellow peach into two halves longitudinally along the seam. Do not skew and cause large or small pieces. After the yellow peach has been cut in half, soak the yellow peach slices in 2% salt water to protect the color. Use a digger to dig out the peach pits from the half-cut yellow peach block. The peach pits should be smooth and oval, but the fruit should not be digged too much or broken up. The red flesh can be left a little. After digging the nucleus, it should be soaked in alkali in time, or immersed in 2% salt water to protect the color. ③ Peel and rinse the peach slices and pits down and evenly spread them on the wire mesh of the blanching machine in a single layer, so that the peel is fully exposed to the lye . The concentration of lye is 6% to 12%, and the temperature is 85 to 90°C. Processing time is
30-70s, then rinse the lye with clean water.
④Pre-cooking: Put the peach pieces that have been washed with lye into a hot solution containing 0.1% citric acid, and blanch them at 90-100°C for 2-5 minutes, until the peach pieces are translucent. Cool with cold water immediately after blanching.
⑤ Trimming and canning with a sharp knife to remove the spots and residual dander on the surface of the peach block. The trimmed peach chunks are packed in cans according to different colors and sizes. Pay attention to the neat discharge, and the canning volume is not less than 55% of the net weight. Immediately after filling, inject hot sugar water above 80℃, the concentration of sugar solution is 25%-30%, and add 0.1% citric acid, 0.03%
的异Vc.
⑥Exhaust and sealing can be thermally exhausted in the exhaust box, and the can can be sealed immediately when the center temperature is 75℃. Or vacuum exhaust, the vacuum degree is 0.03～0.04MPa.
⑦ Sterilization and cooling Sterilize in boiling water for 10-20 minutes, and then cool to about 38°C. "
①Choose raw materials with a maturity of 8.5%, fresh and plump, free from pests and diseases and mechanical damage, with a diameter of 5cm
The above high-quality yellow peaches.
②Cut and dig the core. Cut the yellow peach into two halves longitudinally along the seam. Do not skew and cause large or small pieces. After the yellow peach has been cut in half, soak the yellow peach slices in 2% salt water to protect the color. Use a digger to dig out the peach pits from the half-cut yellow peach block. The peach pits should be smooth and oval, but the fruit should not be digged too much or broken up. The red flesh can be left a little. After digging the nucleus, it should be soaked in alkali in time, or immersed in 2% salt water to protect the color. ③ Peel and rinse the peach slices and pits down and evenly spread them on the wire mesh of the blanching machine in a single layer, so that the peel is fully exposed to the lye . The concentration of lye is 6% to 12%, and the temperature is 85 to 90°C. Processing time is
30-70s, then rinse the lye with clean water.
④Pre-cooking: Put the peach pieces that have been washed with lye into a hot solution containing 0.1% citric acid, and blanch them at 90-100°C for 2-5 minutes, until the peach pieces are translucent. Cool with cold water immediately after blanching.
⑤ Trimming and canning with a sharp knife to remove the spots and residual dander on the surface of the peach block. The trimmed peach chunks are packed in cans according to different colors and sizes. Pay attention to the neat discharge, and the canning volume is not less than 55% of the net weight. Immediately after filling, inject hot sugar water above 80℃, the concentration of sugar solution is 25%-30%, and add 0.1% citric acid, 0.03%
的异Vc.
⑥Exhaust and sealing can be thermally exhausted in the exhaust box, and the can can be sealed immediately when the center temperature is 75℃. Or vacuum exhaust, the vacuum degree is 0.03～0.04MPa.
⑦ Sterilization and cooling Sterilize in boiling water for 10-20 minutes, and then cool to about 38°C. "
