Two Methods for Processing Fresh Peach Flavor Explained in Detail

The process flow for canned peach jam is: material selection → processing → grinding → blending → softening and concentration → canning → sterilization.

1. Raw material selection: Choose fully ripe peaches with relatively high acid content and a strong aroma as raw materials.

2. Raw material processing: Remove diseased, insect-damaged, and rotten fruits from the raw materials. Wash the good peaches in 0.5% alum water to remove fuzz, then rinse clean with clear water, cut in half, peel, and remove the pits.

3. Grinding: Grind the trimmed and washed peach pieces with a meat grinder with a plate hole diameter of 8-10 mm, and heat immediately to soften them, preventing discoloration and hydrolysis of pectin.

4. Blending: 25 kg of fruit flesh, 24-27 kg of white granulated sugar (including the sugar used for softening), and an appropriate amount of citric acid.

5. Softening and concentration: Add about 15 kg of 10% sugar water to 25 kg of fruit flesh, place in a double-layer pot and heat to a boil for about 20-30 minutes to fully soften the fruit flesh, stirring constantly to prevent scorching. Then add the specified amount of concentrated sugar liquid and boil until the soluble solids content reaches 60%, add starch syrup and citric acid, continue heating and concentrating until the soluble solids reach about 66%, then remove from the pot and can immediately.

6. Canning and sealing: Put the peach jam into cleaned and sterilized glass jars, leaving an appropriate headspace at the top. When the temperature of the jam body is not lower than 85°C, seal immediately, tighten the lid, and invert the jar for 3 minutes.

7. Sterilization and cooling: The sterilization formula is 5'-15'/100°C, then cool in stages to below 40°C. The finished product is reddish-brown or amber, uniform and consistent, with peach jam flavor.

The process flow for dried peaches is: raw material selection → raw material processing → blanching → sulfur fumigation → drying → tempering → packaging.

1. Raw material selection: Use freestone varieties with large fruit shape, high sugar content, firm and thick flesh, relatively little juice, golden flesh color, strong aroma, and few fibers, at 80-90% ripeness.

2. Raw material processing: Remove rotten, diseased, damaged, and unripe fruits. Then brush off the peach fuzz and rinse clean with running clear water. Then use a stainless steel knife to cut in half along the "suture line" of the fruit, remove the pit, and slice.

3. Blanching: Blanch the peach slices in boiling water for 5-10 minutes, then remove and drain.

4. Sulfur fumigation: Arrange the peach slices with the cut side facing up in fruit trays and fumigate with sulfur for 4-6 hours. About 3 kg of sulfur is needed per ton of fresh fruit.

5. Drying: Sun-dry the sulfur-fumigated peach slices under strong sunlight, turning them frequently to speed up drying. When they are 60-70% dry, place them in a cool place to temper for two to three days, then air-dry again until fully dried. At this point, the moisture content should be 15%-18%. They can also be sent directly to a drying room for drying, with the temperature controlled at 55-65°C, relative humidity at 30%, and drying for 14 hours.

6. Tempering and packaging: First remove substandard peach slices, then place the qualified peach slices in a sealed storage room to make the moisture content uniform and the texture soft. Finally, they can be packaged in food bags or cardboard boxes.

7. Quality standards: Golden yellow surface, firm flesh, free of sand and impurities, moisture content 15-18%.