The processing method of preserved pineapple is as follows:

1. Selection and treatment of raw materials: It is best to choose green ripe fruits with disease-free and insect-free maturity of 80%, wash them with tap water twice, then peel them with a stainless steel knife and cut them into 2cm× 2cm pieces or 2cm× 5cm strips for later use.

2. Sugar-stained sugar bubble: put the cut pineapple strips or blocks into a stainless steel pot vessel, add 30% sugar and mix well for 6- 12 hours. Then pour the fruit and liquid into a boiling pot, boil for 1 hour, and then cool naturally. After cooling, standing at normal pressure and soaking in sugar 12 hours.

3. Drain and dry pineapple fruit: take out the fruit stained with sugar with a stainless steel net spoon, drain the sugar solution, pour it on a drying tray, put it in a drying oven, stop heating when the water content of the fruit reaches about 28%, take out the fruit and naturally cool it.

4. Packaging and warehousing: packaging in edible plastic bags, sealing and warehousing to make preserved pineapple.

5. Note: (1) Pineapple is rich in fiber and acid. The crispness of preserved fruit is related to the time of sugar pickling. The results showed that the best curing time was 60 minutes, and the finished preserved fruit had good crispness, moderate sweetness and sourness, golden color and good transparency. (2) The sugar content of preserved fruit should reach a certain height to ensure the quality of finished products. When the sugar content reaches more than 65%, the shelf life of preserved pineapple can reach more than half a year under natural conditions. However, the current consumption concept tends to be low-sugar, low-fat and health food.

Manufacture of preserved strawberry

Preserved fruit made of strawberries has the nutrition and flavor of strawberries, and is moderate in hardness, sweet and sour, easy to digest, and has the effects of stimulating appetite, strengthening spleen, nourishing and strengthening body. It is a kind of health food with great development prospect.

process flow

Strawberry pulp residue → beating → concentration → baking → peeling → plastic packaging → inspection → finished product.

Key points of operation

1. Select fresh strawberries with water content below 30% for beating, remove impurities such as dead leaves and rotten fruits from the pulp, beat them into fine pulp with colloid mill or beater, knead them by hand until there is no obvious graininess, and then put them into storage tank for later use.

2. Concentration Put strawberry pulp into a jacketed pot, add a proper amount of starch aqueous solution, stir quickly and evenly to prevent caking and precipitation, and then heat and concentrate. In the process of concentration, appropriate amount of white sugar, citric acid and preservative should be added, stirred evenly, heated and concentrated, and the pulp can be taken out of the pot after thickening.

3. Casting and baking: pour the concentrated fruit pulp into a clean stainless steel plate and shake it evenly on the platform (about three or four millimeters thick). After that, it is baked in an oven or a curing barn, and the temperature is controlled at about 80℃ for about 8 hours to 10 hour until it is not sticky, soft or hard.

4. Uncover the skin and lay the dried preserved fruit flat on the platform. When it is hot, use a stainless steel knife to separate the whole preserved pulp from the plate and cool it quickly (you can use an electric fan in summer and ice cubes in winter).

5. The cooled preserved fruit is shaped and packaged into strips, barrels and blocks. Use cellophane according to specifications 30g, 50g, 75g, 100g, etc. , and then vacuum packed with transparent composite bags or aluminum foil bags, packaged and sold, or stored at 65438 00℃ and relative humidity less than 70%.