Detailed making method and steps for peach cake

Peaches are crisp and refreshing, rich in nutrients. Using peaches as the basic raw material, with the addition of crabapple, carrot, gelatin, flavoring and other ingredients, the finely made peach cake has good toughness, is chew-resistant, has a unique flavor, and is rich in multiple vitamins. Its processing procedure is:

1. Formula: peach fruit 35%-37%, crabapple fruit 10%-12%, carrot 10%-12%, white granulated sugar 40%-42%, food-grade gelatin 1%-2%, edible flavoring and preservative sorbate in appropriate amounts.

2. Operations

1. Material selection: select fresh peaches, crabapples and carrots free from rot and pests and diseases. Peaches and crabapples at 80% to 90% ripeness are suitable; carrots that are large and red in color are best.

2. Processing: wash, pit and respectively put the peaches, crabapples and carrots into a crusher to crush, or cut them with a stainless steel knife into thin slices 3 mm thick, then place them in a steamer with an appropriate amount of clean water and boil for 5-15 minutes, then together with the boiling water pour them into a pulping machine with a screen plate aperture of 0.8 mm to make pulp, thus obtaining the fruit pulp of the two fruits and the carrot pulp. At the same time, add an appropriate amount of water to the gelatin, flavoring, etc. and heat to dissolve.

3. Mixing: pour the three kinds of pulp together with the dissolved gelatin liquid and white granulated sugar into the steamer, add clean water amounting to about 40% of the weight of the peach fruit, then raise the temperature so that the pressure in the steamer is maintained at 20 x 104 Pa, while stirring continuously and thoroughly without stopping. When it has been concentrated to a paste and the soluble solids reach 65%, stop heating, stir in the edible flavoring and sorbate solution, take it out of the steamer and pour it into a wooden tray 100 cm long, 50 cm wide and 30 cm high to solidify. To make the surface of the cake smooth, the tray should be pre-lined with a layer of clean polyethylene film.

4. Packaging: the peach cake, condensed into a solid state, has good elasticity, moderate sweetness, a slight sense of transparency and luster, and no sugar bleeding. Cut it into a certain shape with a stainless steel knife according to commodity specifications, and seal and package it in polypropylene plastic boxes or food bags.