Detailed Explanation of Processing Methods and Techniques for Three Peach Products

Peach preserves. Select white peaches or yellow peaches with firm flesh as raw material. Place fresh peaches into iron frames, put them into a boiling 2%-4% caustic soda solution, and shake for 30-60 seconds. Remove and stir in clean water until the skin completely falls off, then split into two halves along the suture. Remove the pits, rinse in clean water, and after removing the peach pieces and draining the water. Soak in a 0.2%-0.5% sodium bisulfite solution for 2-4 hours to turn the peach flesh milky white. Take 15 kg of clean water, add 22 kg of white granulated sugar, and 100 g of citric acid, boil into a sugar liquid, add 55 kg of the treated peach pieces, heat and boil for about 10 minutes, pour in 2.5 kg of 50% cold sugar liquid, and after the sugar liquid boils, pour in the sugar liquid twice more according to the above method. After the last pouring of sugar liquid comes to a boil, add 1.5-2.5 kg of granulated sugar and boil for about 20 minutes. Pour the boiled peaches together with the sugar liquid into a vat, soak for about 48 hours, turning up and down once in between so the sugar liquid is absorbed evenly, then remove and drain the sugar liquid, place in a drying tray and send into a drying room at 60-70°C, dry for 18-24 hours, until the surface of the peach pieces is not sticky to the hand and the flesh is slightly elastic.

Peach jam. Defective fruit and broken fruit from making canned peaches and peach preserves can be made into peach jam. The method is: wash the peaches, especially washing the fuzz off the peach skin (adding 0.5% alum to the water helps remove the fuzz). Then rinse again with clean water, remove the pits, boil in water (the ratio of water to fruit is 1:10) for 10 minutes, add sugar and concentrate, with 100 kg of fruit flesh adding 80-100 kg of sugar. Add the sugar in two portions, stir continuously during concentration and crush large fruit pieces, boil until the temperature reaches 105-106°C and the soluble solids reach 68%, then take out of the pot, cool to 70°C, fill into bottles and seal, boil in boiling water for 20-30 minutes, then cool and it is ready.

Yellow peaches in syrup. Peaches intended for canning require large and uniform fruit, round and symmetrical fruit shape, yellow flesh, rich flavor, with firmness, dense and tender texture, and small pits. Processing is as follows: select ripe yellow peaches, and remove mechanically damaged fruit, rotten fruit and defective fruit. Wash the surface dirt with clean water, pour into a 90-95°C, 4%-6% caustic soda solution and soak for 30-60 seconds, remove and rinse with clean water, rub repeatedly, and peel. Then pour the yellow peaches into a 0.3% hydrochloric acid solution, neutralize for 2-3 minutes, cut in half along the suture with a knife, remove the pits, precook in 90-100°C hot water for 4-8 minutes, with thorough cooking as the standard, and cool rapidly after cooking. Use a small knife to trim off rough edges and residual skin fragments, remove spots and scars, and select golden-yellow peach pieces for canning. Fill each can with 330 g of fruit flesh and 180 g of 25% sugar. Exhaust and seal the can, sterilize by boiling in boiling water for 20 minutes, after sterilization cool with cold water to 35-40°C, and store in a warehouse at about 20°C for 7 days and it is ready.