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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 Technology and Production Method of Jujube Puree
Jujubes are sweet and delicious, and rich in nutrients. According to measurements, every 100 grams of fresh jujubes contains 380 mg of vitamin C, 0.06 mg of vitamin B1, and 0.04 mg of vitamin B2, with calcium and phosphorus at 41 mg and 23 mg respectively. They also contain relatively large amounts of sugar, protein, and so on, making them a highly prized delicacy among fruits. Traditional Chinese medicine holds that red jujubes warm the middle and nourish, making them an excellent health tonic for the elderly and children. Jujube puree processed from red jujubes is sweet and delicious, rich in nutrients, and is a popular table food among consumers. The jujube
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