Processing Methods and Technical Key Points for Candied Pear

(1) Process flow

Raw materials → sorting → washing → peeling, coring, cutting into wedges → sulfur dipping → sugar boiling → drying → grading → packaging.

(2) Operating key points

① Raw materials

Select fruit at about 80% maturity, and remove diseased, insect-damaged, and bruised fruit. Wash clean with clear water.

② Peeling and cutting in half

Peel by hand or with a peeling machine, immediately immerse in 1% salt water to protect color, cut lengthwise into two halves, and remove the seeds and seed cavity.

③ Sulfur dipping

Soak in a 2% sodium bisulfite solution for 15-20 min, then remove and drain dry.

④ Sugar boiling

The ratio of fruit flesh to sugar is 1:0.5-0.8. First dissolve 80% of the sugar into a 50% syrup, take most of the syrup and bring it to a boil, pour in the pears, quickly heat to boiling, and maintain for 15-20 min. Then add cold 50% syrup (about 1/10 of the fruit), adding it in 2-3 portions with an interval of 10 min each time. When the pear slices begin to become transparent, add the remaining dry granulated sugar and boil for 15-20 min. When the entire pear slices are completely transparent, they are ready to be removed from the pot.

⑤ Drying

Drain the sugar liquid from the boiled pear slices, spread them on trays, and send them into a dryer or drying room. The drying temperature is 60-65°C, and dry until they are no longer sticky to the touch.

(3) Quality standards

Light yellow and semi-transparent; plump and complete in shape, with a transverse diameter of not less than 4 cm, not broken, no sugar re-crystallization, and a tender and fine texture; possesses the flavor and aroma that fresh pears should have after being cut in half, cored, and sugar-boiled, with no off-flavor. Sugar content 68%; moisture content 17%-20%.