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How Is a Pear Processed? An Introduction to the Production Methods of Several Common Pear Products
Pears have a long history of cultivation in China. At present, the total pear output accounts for about 20% of the country's total fruit output, making pears the fruit with the highest output in China. Pears come onto the market in a relatively concentrated period, and most pears do not store well, so they flood the market quickly and prices are relatively low. If they are properly processed, they can be supplied to the market year-round. The following introduces several processing methods for pear products. I. Pears in Syrup 1. Process flow: Raw material selection -> washing -> removal of fruit stalk and peeling -> cutting and removal of core -> trimming -> color protection -> pre-cooking -> sorting -> filling into cans -> heating and exhausting -> sealing -> sterilization
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How Are Candied Jujubes Processed? A Full Breakdown of the Production Flow
Candied jujubes are dried preserves made from fresh jujubes. The processing technique is as follows: 1. Raw material selection: Generally, varieties with large fruit, small pits, loose flesh, thin but tough skin, and relatively little juice should be chosen. The best fruit maturity is when the green color begins to fade and the fruit turns milky white. 2. Grading: Grade the jujube fruits by size, removing deformed fruits, fruits affected by pests or disease, overripe fruits, and damaged fruits. 3. Slitting: To facilitate sugar penetration and flattening into shape, the fruit surface is usually slit. The jujube fruits are fed into the channels of a jujube cutting machine (slitting machine) to be slit, with the cutting depth
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How are candied pear slices processed and made? Detailed method and steps
Candied pear slice production process 1. Process flow: raw material selection → peeling and slicing → salting → rinsing → blanching → sugar soaking → sugar boiling → sugar soaking → drying → finished product. 2. Raw material requirements: all pear varieties can be used. 3. Operation method: remove moldy and rotten fruit, peel, and cut into slices. Use salt at 15%-16% of the raw material weight, and pickle with one layer of fruit slices and one layer of salt. After pickling, because the salt solution has high osmotic pressure and has the effect of inhibiting the activity of microorganisms and enzymes, it can be preserved for a relatively long
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