Detailed explanation of spicy peach slice processing technology, master the key production points
(1) Product features
The product is crisp but not crumbly, oily but not greasy, spicy with sweetness, and has a unique flavor. It is very popular among consumers, especially children.
(2) Process flow
Material selection -> soaking -> blanching -> frying -> mixing with powder seasoning -> packaging -> finished product
(3) Explanation of key operation points
(1) Material selection: Select peaches that are free from pests and diseases, with flesh that has not rotted and skin that is slightly reddish, and immerse them in water, with the water level slightly higher than the surface of the peaches. Then add alum at 0.06% of the peach weight, and stir continuously to wash away the fuzz and dirt on the surface of the peaches. Then scoop them out and drain them. Use a stainless steel knife to cut the peaches in half along the suture and remove the pits. Next, cut the flesh lengthwise into thin slices of about 2 mm.
(2) Lime soaking: Pour the peach slices into 1% lime water, stir thoroughly, and soak for 4 hours. Then scoop them out, place them in running water to clean, and remove all lime taste.
(3) Blanching: After soaking, pour the peach slices into boiling water and blanch for 10-20 seconds. Scoop them out and place them in cold water, rinse for about 5 minutes, then place them in a ventilated and dry place to air-dry or dry until 80% to 90% dry.
(4) Prepare seasoning powder: Prepare white granulated sugar 65%-70%, spicy powder 10%-12%, pepper powder 5%-10%, and refined salt 5%-8%, then mix and stir evenly.
(5) Frying: Put salad oil in a large wok and heat it to 150-180°C. Put the dried peach slices into a large wire strainer and fry in the wok for 3-5 seconds, then remove. During frying, keep shaking the wire strainer continuously to prevent some pieces of flesh from being under-fried or over-fried.
(6) Mixing with powder seasoning: Let the fried peach slices sit in a mesh basket for a while to drain off the oil. While still hot, transfer them into an open container and immediately add seasoning powder accounting for 12%-15% of the weight of the peach slices, and mix evenly.
(7) Portioning: Put the seasoned peach slices back into a large wire strainer, shake a few times to remove seasoning powder that has not adhered firmly, and after cooling to room temperature, weigh them into 100 g, 50 g, or 200 g portions, and pack and seal them in food-grade plastic bags.