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Syrup-packed pear: method and detailed preparation steps

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Preparation method 1. Fruit selection: Do not choose overly unripe or overripe fruit. The pears are ripened until yellow in color and smooth in flesh. Remove pears that are bruised or rotten, affected by mulberry bark, hard-headed, pest- or disease-damaged, apple-shaped, or otherwise prone to discoloration. The fruit core temperature should be above 5°C when loading. 2. Remove stems and peel: First remove the pear stems, then peel by machine. 3. Cut in half and remove the seed cavity: Cut lengthwise into two halves, remove the seed cavity and the fibrous stem end, and trim into complete 1/2-piece shapes. During handling, the fruit pieces must be immersed in 1-2% salt water to protect color, and the process should be shortened as much as possible,

Preparation method

1. Fruit selection: Do not choose overly unripe or overripe fruit. The pears are ripened until yellow in color and smooth in flesh. Remove pears that are bruised or rotten, affected by mulberry bark, hard-headed, pest- or disease-damaged, apple-shaped, or otherwise prone to discoloration. The fruit core temperature should be above 5°C when loading.

2. Remove stems and peel: First remove the pear stems, then peel by machine.

3. Cut in half and remove the seed cavity: Cut lengthwise into two halves, remove the seed cavity and the fibrous stem end, and trim into complete 1/2-piece shapes. During handling, the fruit pieces must be immersed in 1-2% salt water to protect color, and the process should be shortened as much as possible to prevent oxidative discoloration and fuzzing. After sorting, the pear pieces are quickly washed once and filled into cans.

4. Sorting: Separate by size, color, and maturity; also separate long-stem pears from short-stem pears. In the same can, the fruit should be roughly uniform in size and color.

5. Filling: Can No. 7114, net weight 425, fruit flesh 235 g (1/4-cut, 14 pieces or fewer), syrup 190 g; Can No. 7110, net weight 425 g, fruit flesh 235 g (1/2-cut, 4-8 pieces), syrup 190 g; Can No. 9116, net weight 822 g, fruit flesh 450 g (1/2-cut, 4-12 pieces), syrup 372 g.

6. Exhausting and sealing: Vacuum sealing: 350-400 mmHg.

7. Sterilization and cooling:

(1) Sterilization formula for net weight 425 g (vacuum): 5'~15'/100°C, rapid cooling; sterilize cans upside down. Store upright in the warehouse.

(2) Sterilization formula for net weight 822 g (vacuum): 5'~17'/100°C, rapid cooling; sterilize cans upside down, store upright in the warehouse.

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