The main ingredients are hawthorn and sugar.
Equipment, utensils, pots, filters, glass bottles.
The production method includes selecting fresh, mature and pest-free hawthorn, removing stems, pedicels and stones, washing with clear water, re-inspecting, washing qualified hawthorn again, precooking with sugar water containing 15% ~ 20%, and cooking at 90 ~ 100℃ for 3 ~ 5 minutes. If the fruit is ripe, cook it with 20% sugar water at 80℃ ~ 90℃ for 1 ~ 3 minutes until the peel cracks and the pulp does not crack or rot. Soak the pre-cooked hawthorn in 50% hot sugar water for more than 18 hours, take it out after the fruit absorbs enough sugar, boil the filtered sugar water, and put the fruit in a pot to boil for 15 ~ 20 minutes, with the temperature above 105℃ and the sugar water concentration reaching about 70℃. It's hot, put the fruit and sugar water in proportion, wash and disinfect in advance.
The technological process is as follows: removing the hardness, pedicels and pits of hawthorn, cleaning → pre-boiling in sugar water → boiling → soaking → taking out → boiling → bottling → disinfection → cooling → warehousing.
Preserved pineapple
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-soaked 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? Draining and drying pineapple fruit granules: take out the candied fruit granules 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 granules reaches about 28%, take out the fruit granules, and naturally cool.
4? Packaging and warehousing: packaging in edible plastic bags, sealing, warehousing, preserved pineapple.
5? Note: (1) Pineapple is rich in fiber and high in acid content. 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.
Pineapple jam
Pineapple jam can be made from sugar solution leached from preserved pineapple.
1? Selection and treatment of raw materials: the same as the production of preserved pineapple.
2? Sugar stains and sugar stains: the same as preserved pineapple.
3? Adding pectin to pineapple sugar solution to adjust sugar acidity: measure the sugar-stained fruit solution with a handheld sugar meter, add white sugar to make the solid content of the sugar solution reach 60%-65%, add 1 times of pure drinking water, 1%-5% pectin, 0.3% citric acid and 0.05% potassium sorbate.
4? Boiling, bottling, sterilizing, and packaging: pouring the prepared fruit liquid into a stainless steel pot, stirring while heating until boiling, bottling, and finally putting into a high-temperature sterilization pot, sterilizing at 65438 020 DEG C for 65438 05 minutes, cooling, and warehousing to obtain the pineapple jam.
Method for making preserved sweet potato
Ingredients: 50 kg sweet potato, 0/5 ~ 20 kg sugar/kloc-,5 kg honey, 0/00 g citric acid/kloc-and 75 kg water.
Production method: 1. Wash and peel potatoes. 2, sugar cooking, use the above formula to cook for about half an hour with high fire, so as to cook the potatoes until they are cooked and not rotten. 3. Soaking: Take the sweet potato and sugar solution out of the pot for 24 hours, and let the sweet potato eat sugar further. 4, sugar control, proper drainage of sugar solution. 5. Baking: the temperature is controlled at 60~70℃, and baking is continued for 12 hours, and the baking is stopped when the water content of potato pieces is 16~ 18%. 6, packaging sterilization
Preserved kiwifruit is a very popular honey product with rich flavor, rich nutrition and long shelf life.
Preserved kiwi fruit
process flow
Raw materials are sorted, cleaned, peeled, sliced, blanched, sweetened, boiled, dried, shaped and packaged.
Key points of operation
1. Raw material sorting: You should choose 80% and a half ripe kiwifruit cream with a certain hardness. It is not advisable to use fruits with poor maturity, pests, mildew and deterioration.
Cleaning: Wash the mud, sand and dirt on the surface of kiwifruit with running tap water.
3. Peeling: Generally, peel with concentrated alkali at 80℃-90℃ for about 30-60 seconds. Then, the skin and lye remained on the kiwi fruit were quickly washed off with tap water and soaked in 1% hydrochloric acid solution for neutralization.
4. Slicing: Cut kiwifruit into 5-6 mm thick slices and soak them in 1%-2% education plate to inhibit the activity of oxidase.
5. Blanching: Blanch the kiwifruit slices in boiling water for about 2 minutes to kill oxidase, and then rinse them quickly with tap water.
6. Sugar stain: Soak the dried kiwifruit slices in white sugar for 20-24 hours, the amount of white sugar is 40% of the weight of kiwifruit slices, and the distribution ratio of white sugar in the upper, middle and lower layers is 5: 3: 2 respectively.
7. Sugar boiling: slice the preserved kiwifruit, drain the water in the sugar solution, add sugar to the sugar solution until the concentration reaches about 65%, and cook for 25-30 minutes. When the concentration of sugar solution reaches 70-75%, take out the fruit slices and drain the sugar solution.
8. Drying: Put the sugar-boiled fruit slices on a bamboo curtain (or stainless steel net) and dry them in a steel-making room at about 55℃ for about 24 hours.
9, plastic packaging: dried preserved fruit slices need to be flattened, and then packed with cellophane or polyethylene film.