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 time.

After pickling for 10 days, take out the fruit slices and soak them in clean water for 16 hours, changing the water twice during this period. Then scoop the pear slices into boiling water for blanching. After the fruit slices are blanched until cooked through, scoop them out, rinse with cold water, cool, and drain the water. The purpose of blanching is to destroy enzyme activity and remove the bitter and astringent taste of the salt.

When soaking in sugar, generally add 30-50 kg of sugar to 100 kg of fruit slices. One layer of fruit slices and one layer of sugar. After soaking in sugar for 16 hours, pour the fruit slices and sugar liquid together into a pot and boil for 30 minutes, then pour them back into the vat together. Continue soaking in sugar for 5-7 days, then scoop them out and put them into a drying tray to dry until sticky, and candied pear slices are ready.

The finished product is required to be sweet and sour and delicious, with a sticky appearance.