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Detailed explanation of peach juice processing technology and flow
(1) Process flow: feeding → cleaning → cutting into halves → pitting → soaking → pre-boiling → pulping → blending → deaeration → homogenization → sterilization → filling → sealing → cooling → wiping bottles → labeling → quality inspection → boxing → warehousing (2) Process specifications (1) Raw materials: Select canning peach varieties for processing, with large size, small pit, clingstone, white or yellow flesh, and a relatively high degree of ripeness to highlight the peach flavor. Remove diseased, insect-damaged, bruised and rotten fruit, then wash. When washing, pay attention to brushing off the peach fuzz with a brush. If pesticides are present, add dilute hydrochloric acid to
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Detailed explanation of processing techniques for almonds, dried apricots, and apricot juice
The apricot tree is one of the ancient cultivated tree species in our country and is widely distributed. Apricot fruit is a treasure in every part, containing rich vitamins and mineral elements. Every 100g of flesh contains 10g of sugar, 0.9g of protein, 1.79g of carotene, 0.02mg of thiamine, 0.03mg of riboflavin, 0.6mg of nicotinic acid, and 7mg of vitamin C. Almonds contain about 23% protein, 50%-60% fat, with an oil yield of 45.8%, and are rich in phosphorus, calcium, potassium, iron and other nutritional elements needed by the human body
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Detailed Explanation of Peach Puree Processing Techniques and Methods
Peach puree production process: raw material selection → cutting → peeling → pit removal → trimming → mincing → ingredient mixing → heating and concentration → canning → sealing → cooling → wiping cans, storage. Production method: 1. Raw material selection: select fruit with moderate ripeness, relatively high acid content and strong aroma as raw material, and remove moldy and underripe substandard fruit. 2. Raw material processing: the processes of cutting, peeling and pit removal are the same as for peaches in syrup canned. 3. Trimming: parts with spots, insect damage, discoloration and bruises
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Detailed explanation of the processing and production method of almond milk beverage
(1) Process flow: sweet almond (or bitter almond) → disinfection and washing → drying → crushing and oil pressing → grinding → blending → homogenization → pasteurization → canning and sealing → sterilization → cooling and can wiping → heat preservation → inspection → packaging → finished product. (2) Key operation points: ① Almond disinfection: put the washed almonds into peracetic acid at a concentration of 0.35% for disinfection, soak for 10 minutes, then remove, rinse clean with clean water, remove and drain the water, then put the almonds into a drying room for drying. The drying room temperature is 65-70°C, and the drying time is 20
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Detailed Explanation of Key Points of Peach Quick-Freezing Processing Technology
(1) Process flow: raw material selection → pitting and color protection → blanching and cooling → peeling → packaging and adding sugar syrup → pre-cooling → quick freezing → frozen storage. (2) Key operating points. Raw material selection: after peaches are picked, ripe ones must be processed immediately; hard, unripe fruit must be ripened. Properly ripened peaches have bright color, rich flavor, and are easy to pit and peel. Pitting and color protection: after the raw material ripens, remove the pit with a small knife or a pitting machine, and immediately place the flesh in cold water to avoid contact with air and prevent discoloration. The pitting machine has fruit
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A Detailed Guide to the Processing Technology and Methods of Multi-flavor Jujubes
Multi-flavor jujube is a new type of jujube product between candied jujubes and red jujubes, with a variety of flavors, which makes up for the shortcomings of candied jujubes being too sweet with a single flavor and red jujubes having thick skins that are inconvenient to eat. I. Production process flow: raw material selection - washing and grading - scoring and sulfur dipping - sulfur fumigation and rinsing - soaking and draining sugar - baking and packaging. II. Processing key points: 1. Raw material selection: choose fresh jujubes with large fruit, small pit, loose flesh, relatively little juice, thin skin, nine-tenths ripe, white with a touch of red in color, free of pests and diseases, and not sprayed with pesticides within half a month as raw materials.
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A Detailed Guide to the Production and Processing Methods of Candied Carambola
Sour-type carambola is not suitable for fresh eating and is a low-priced raw material. After being candied in sugar, it has a unique sweet-and-sour carambola flavor. With proper handling, it is still an excellent sugar-preserved product. (1) Process flow: raw material selection -> cleaning -> cutting -> color protection and hardening -> rinsing -> sugar processing -> drying -> packaging. (2) Key operating points: 1) Raw material handling: carambola at about 80% maturity. After washing, cut lengthwise along the individual ribs into long rib-shaped thick slices, or cut crosswise into 1.5 cm thick slices, then immediately put them into a 3% alum solution, add a trace amount of turmeric powder to make a suitable yellow soaking liquid, so that the carambola slices take on a bright light yellow color. Soak for 4-6 h, remove, drain off the water, and prepare for spiced sugar processing.
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Detailed Explanation of the Processing Technology and Method for Peach Fruit Leather
Process flow: raw material selection → washing → cutting in half and pitting → softening → pulping → concentration → sheet forming → drying → slicing → packaging. Raw material handling: the raw materials can be high-quality fruit or windfall and defective fruit, but they must be sorted, removing insect-damaged, diseased and rotten parts, severely discolored parts, scab, black spots, etc. Wash, cut the fruit in half, and remove the pit. Softening: boil the washed peaches in water for about 10 minutes, until softened. Pulping: use a pulper with 0.6 mm screen holes
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Detailed Explanation of Apricot Jam Processing Methods and Production Steps
The process flow is as follows: raw material selection -> raw material washing -> cutting in half, pit removal, trimming -> softening, pulping -> heating and concentration -> canning, sealing -> sterilization, cooling -> inspection -> labeling -> finished product. . Operational key points: (1) Raw material selection: select fresh apricots that are free from pests and diseases, free from mold and deterioration, and at eight-to-nine-tenths ripeness. (2) Washing, cutting in half, pit removal, trimming: for peeling, the lye spraying peeling method can be used. Soak the fruit in a 10%-15% sodium hydroxide solution and boil for 5-10 minutes. After peeling, immediately rinse with a large amount of clean water.
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Processing Method and Technique for Canned Apricots in Syrup
(1) Process flow: Raw material selection → raw material preparation → color protection → lye peeling → trimming → pre-cooking → sorting → filling into cans → syrup filling → heating and exhausting → sealing and sterilization → cooling → wiping cans → finished product. (2) Key process points: 1. Raw material selection: Select fresh, plump apricots with yellow, dense flesh that are freestone or semi-freestone. Remove insect-damaged, diseased and damaged fruit. The transverse diameter of the apricots must be over 30 mm and the weight over 20 g. 2. Raw material preparation: After washing the qualified apricots clean, use 0.5-1.5% hydrochloric acid or 0
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