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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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Detailed explanation of the production method for almond refreshing beverage
Almond refreshing beverage production process: raw material selection and impurity removal → washing and soaking → pre-boiling → peeling → debittering and color protection → rinsing → re-boiling → grinding → pulp-residue separation → almond juice → blending → filling base material → filling CO2 water → capping → inspection → labeling → packing → finished product. Key points of process operation: Water treatment. The water used for the beverage must meet the soda water quality requirements in QB926-84. The water used in the process must be tested and qualified after electrodialysis and other treatments before use. Preparation of almond juice. Selection: fresh, plump, mold-free almonds
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Detailed Explanation of the Processing Technology and Production Method of Carambola (Starfruit) Jam
(1) Process flow: Raw material selection and handling → heating and softening → mincing → blending → heating and concentration → canning and sealing → sterilization and cooling (2) Explanation of key operation points (1) Raw material selection and handling: Select fruits that are 80-90% ripe, fresh, of normal flavor, free from pests and diseases, and free from rot. Wash them, and cut off the stem and blossom ends and the ridges. The prepared carambola must be strictly prevented from piling up and discoloring.
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Detailed Explanation of the Processing and Production Method for Salted Sour Carambola (Starfruit) Brine Preserves
Carambola (starfruit) falls into two major types: one is crisp, clean and sweet, suitable for eating fresh or for processing into carambola juice, carambola in syrup canned goods, and the like. Whether eaten fresh or processed, its quality and flavor are quite good. The other type is extremely sour and astringent, mostly grown in mountainous areas without any special cultivation by people. Because of its strong sourness, this kind of sour carambola is not suitable for eating fresh, but it can serve as a raw material for sugar-preserved products. To store the raw material, it can first be made into a semi-finished salted brine preserve. There are two methods for making the salted brine preserve. One is the brine curing method: prepare a 5-8% salt solution to
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How to make spiced candied carambola? Detailed production method shared
This product is made by candying fresh carambola with spices and sugar. The processing technique is as follows: 1. Raw material handling: After washing the fresh carambola, remove the ridged edges and cut it lengthwise into single segments, then slice into long petal-shaped thin pieces. 2. Hardening treatment: Use alum or calcium bisulfite as a hardening agent, soak in 3% alum or 0.2% calcium bisulfite solution for 6-8 hours, remove, drain off the water, and prepare for spiced sugar candying. 3. Spiced sugar candying: For every 50 kg of fresh carambola slices, prepare a mixed powder made from equal amounts of clove, dried tangerine peel, and licorice ground together
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Detailed Explanation of Jujube Paste Processing Technology and Production Methods
Select large, thick-fleshed red jujubes, remove moldy and insect-damaged fruit, remove impurities, soak in clean water for 12 hours, then rinse clean with water. In a jacketed kettle, place 50 kg of jujubes and add 25 kg of water, simmer for 2 hours, stirring 1~2 times during the process, until the jujubes are soft and mushy. Use a pulping machine with a 0.2 mm aperture to make pulp, removing the jujube pits and jujube skins. To prevent jujube skin from mixing in, rub off the jujube skin on a nylon sieve. Then, in the jacketed kettle, mix ingredients in the following proportions: 50 kg jujube paste, 37.5 kg white granulated sugar, starch
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How to make white snow jujube? Detailed production method shared
Production method 1. Making the raw blanks: Wash the round rice clean, soak in water for about 12 hours, take it out and air-dry, pound it into powder, then mix with boiling water into a dough, divide into pieces and roll into long strips, then cut with a knife into small dough pieces, put them in boiling water to cook, and when the dough pieces are cooked and float to the surface, take them out and put them in a mixer to stir, while stirring cool to 37-40°C, grind soybeans soaked for about 8 hours into a slurry (do not grind in advance) and add, mix well and thoroughly, take out and spread flat on a cutting board while hot, with a thickness of about 1 cm. Cooked starch can be scattered on the cutting board to prevent sticking. After cooling
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Processing Technology and Production Methods for Pear Preserves
1. Selection and Processing of Raw Materials Raw materials with large fruit shape, small core, relatively high acidity, and no significant browning are better for boiling-resistant varieties. Generally, harvest when the fruit is ripe and relatively firm, grade by size and maturity, and remove insect-damaged, diseased, and rotten fruit. Peel, cut in half, remove the core, then soak in a mixed solution containing 0.1% calcium chloride (or 1.5% lime solution) and 0.2%-0.3% sodium sulfite for hardening and sulfur treatment for 10-15 hours. Firm-fleshed fruits are only soaked in sulfur, without hardening treatment.
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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 the Production Techniques and Methods for Seedless Candied Jujubes
1. Ingredients: 50 kg dried red jujubes, 30 kg soft white sugar, 100 g citric acid. 2. Key operating points: (1). Select milky-white stage jujubes that are large, have small pits, thick flesh and thin skin, and sort them into 3 grades - large, medium and small - for processing separately. (2). Sharpen one end of an iron tube 6-8 mm in diameter, pierce it in from one end of the jujube, and when pulling it out, bring the jujube pit out with it. With continuous operation, the pits are constantly pushed out from the other end of the iron tube. (3). Soak the pitted jujubes in clean water for 12 hours,
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