Raw material formula fresh peach 200 kg sugar 32.5 kg sodium bisulfite.
process flow
Selecting materials → grading → cutting petals → removing cores → peeling → fumigating sulfur → first boiling → dipping → second boiling → drying → third boiling → setting → drying → packaging → finished product.
manufacturing method
1. Material selection: select the varieties with white meat, such as "Fast Red Peach" and "Big Leaf White". When picking, choose fruits with golden color, tender meat, toughness and neither soft nor soft after ripening. If the preserved peaches are cooked with green fruits, the finished products will be green after being put into the drying room, and dark green after being dried, with poor quality; If red fruits are used to process preserved fruits, the color is dark but not fresh, which is not suitable.
2. Slicing: First, the peaches are graded according to their size and maturity, and then the selected peaches are cut along the suture line with a fruit knife. When cutting, cut the knife on the stone to prevent it from being offset, and then remove the stone to make a peach bowl.
3. Peeling: buckle the peach bowl on the conveyor belt with the concave face down, and then peel it with alkali. The concentration of sodium hydroxide solution is 13 ~ 16%, the temperature is 80 ~ 85℃, and the time is 50 ~ 80 seconds (the concentration and time can be determined according to the maturity of raw materials). After spraying alkali, quickly wipe off the residual peel with clear water, and then rinse off the residual lye on the surface of the peach bowl with flowing clear water. It can also be neutralized in dilute hydrochloric acid solution (pH 2 ~ 5) and washed clean.
4. Vulcanization: Soak the peach bowl in 0.2 ~ 0.3% sodium bisulfite. The soaking time is about 30 ~ 100 minutes.
5. Initial boiling: prepare 35-40% sugar solution, add 0.2% citric acid, and pour the peach bowl into the pot to boil. Be careful not to use too much firepower to avoid cooking the peach bowl. The first cooking time is limited to 10 minute.
6. Soaking: after cooking, pour the peach bowl and sugar solution into the soaking tank for soaking 12 ~ 24 hours. The soaking time can be controlled according to the size of the peach bowl, and the peach bowl is full of sugar.
7. Second cooking: adjust the concentration of sugar solution to 50% first, then pour the peach bowl into it and cook for 4-5 minutes, then take it out, drain the remaining sugar solution and dry it in the air.
8. Drying: arrange the peach bowls with concave surfaces facing upwards (to evaporate water) on bamboo drawers and dry them in the sun (or in a drying room). Dry in the sun until the weight of the fruit is reduced 1/3, and then take it back to cook.
9. Third boiling: adjust the concentration of sugar solution to 65%, then pour the dried peach bowl into the boiling pot to continue boiling 15 ~ 20 minutes and then take it out.
10. Molding: Drain the excess sugar solution from the fished peach blank, spread it on a baking tray and cool it. After cooling, knead the peach bowls into a neat oblate shape by hand, remove them irregularly for further treatment, and then put them in a curing barn to dry.
1 1. baking: the baking room temperature is controlled at 55 ~ 60℃ for 36 ~ 48 hours, and the peach bowl needs to be turned over in the middle until it doesn't stick to your hands, which is the finished product.
12. packaging: peaches can be packaged one by one with cellophane; It can also be packed into plastic film food bags and then packed into cartons. Pay attention to moisture.
The product is flat and round in appearance, golden in color, translucent, sweet in fragrance, soft and waxy in meat, and slightly crisp in skin.