Raw-pack method for making Snow Pear cans

Raw-packed Snow Pear cans have a white color, a sweet and sour refreshing taste, a crisp and tender texture, and a rich flavor, making them a canned variety excellent in color, aroma, and taste. Compared with the traditional cooked-pack process, the raw-pack process can reduce steam consumption by 30%, pear loss by 10%, cost per ton by 5%, and increase flesh crispness by 80%.

(1) Process flow

Raw material acceptance -> cleaning -> stem removal and peeling -> cutting and coring -> trimming -> sorting -> filling into cans -> syrup addition -> exhausting and sealing -> sterilization and cooling -> storage

(2) Production method

1. Raw material acceptance: use Zhao County Snow Pear from Hebei. The raw materials should be fresh and plump, free from insect and disease damage, and free from mold and rot. The transverse diameter of the fruit should be no less than 5.5 cm.

2. Cleaning: use clean water to remove mud, sand, and impurities attached to the surface.

3. Stem removal and peeling: the core temperature of the fruit fed into the process should not be lower than 10°C. After stem removal, peel with a machine.

4. Cutting and coring: cut lengthwise into two halves, and remove the seed cavity and stem fibers.

5. Trimming: trim off mechanical injuries, insect pest spots, residual peel, stem and calyx, etc. After trimming, soak in 1%-2% salt water for color protection.

6. Sorting: separate according to fruit piece size, color, and maturity. Remove unqualified fruit pieces such as those that are soft and rotten, discolored, insect- or disease-damaged, or scarred.

7. Filling into cans: use 500 mL Shengli glass jars, filling each jar with 290 g of Snow Pear. When filling, take care to arrange the pear slices neatly.

8. Syrup addition: add sugar syrup. The syrup concentration varies according to the sugar and acid ratio of the flesh. When the can is opened, the sugar liquid concentration measured by refractometer is required to be 14%-18%, and a certain amount of citric acid is required to be added to the sugar liquid.

9. Exhausting and sealing: send the Snow Pear cans after sugar syrup addition into an exhaust box for exhausting. Seal once the center temperature of the can reaches above 85°C.

10. Sterilization and cooling: sealed cans should be sterilized as soon as possible. Keep them under the condition of 90°C-95°C in a sterilization pot for a period of time, then sterilize at 100°C.

11. Storage: wipe dry the cooled Snow Pear cans, coat with anti-rust oil, and store.