Precautions for making canned fruits in syrup

1) Process flow.

From raw material selection and processing, cleaning, peeling, color protection, cutting in half, centering, evacuation and bleaching, filling, exhausting, sealing, sterilization, cooling, heat preservation, inspection, finished products.

2) Technical points.

Raw material selection. The pears used for canning should be fully ripe, fresh and complete, and the transverse diameter of the fruit should not be less than 60 mm, and be divided into 60 65 mm and 65 mm or more, and remove diseases, insects and injured fruits. When using refrigerated fruits, they must be slowly heated to make the core temperature reach more than 15 before processing, otherwise the product quality will be affected.

Shelling. Although the efficiency is higher than that of manual peeling, the peeling is incomplete, and manual trimming is required, and the peeling loss rate is higher.

Color protection. After peeling, pear fruit is prone to enzymatic oxidative browning, and the color protection solution soaking method is widely used in production for color protection. The color protection solution is generally 1% 2% salt water, or citric acid.

Table salt reduces the solubility of oxygen in water.

This reduces the contact between the raw material and oxygen; Salt water can also dehydrate protein oxidase to a certain extent and reduce its activity. Citric acid can reduce the pH of the color protection solution, which can reduce the activity of enzymes; It can also be used with iron ions in the water used and raw materials for color protection solution.

chelation to avoid discoloration reaction with polyphenols. Vitamin C

It also has a good color protection effect, but vitamin C browning and peculiar smell will occur during the subsequent heating process and product storage, so it is not suitable for use. Sulfites have a good color protection effect, but because the lid and the inner wall of the iron can are acid-resistant but not sulfur-resistant, the residual sulfur in the raw material will have a corrosive effect on it, so it is not suitable for use.

Cut in half and de-hearted. The peeled raw materials should be cut in half and de-hearted in time. It can be cut in half or four petals according to product requirements, but the same batch of products should be consistent.

The stone cells around the core of the fruit must be cleaned, otherwise they will change color. During the whole process of flap cutting and centering, the exposure time of raw materials to the air should be minimized.

Pre-canning treatment. After cutting the flap and removing the heart, there can be three treatment methods before canning, namely the blanching method, the evacuation method and the raw packaging method.

Blanching: Blanch the fruit pieces in 95 or slightly boiling water for 10 to 15 minutes, then remove them from cold water to cool. After blanching, the enzyme can be inactivated and prevent browning; At the same time, the gas in the tissue of the fruit is expelled and appears translucent.

This method has been basically eliminated because it makes the raw material nutrient loss and heat more, and has a great impact on product quality.

Evacuation method: put the fruit pieces into the appropriate concentration of sugar solution (add citric acid) at a certain vacuum level.

Hold it for a certain period of time, and then restore the normal pressure, so that the gas in the fruit tissue is pumped out and filled with sugar solution. In this method, because the gas in the fruit block is discharged in advance, the contact between phenolic substances and oxygen is reduced, and the thermal conductivity of the fruit block is improved, so that the oxidase activity can be quickly destroyed in the subsequent heating and exhaust process, so the color protection effect is better. At the same time, the crispness of the fruit pieces is maintained well due to the reduced heat treatment time of the entire process.

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Stewed pear water home-cooked method.

What is the method and process of making canned fruit? I have made canned hawthorn, the hawthorn seeds are picked to take care of the clean, washed, dry the moisture, boil the sugar water in the pot, put a little less honey after the cure, and then put the hawthorn in the open, after the international fire is cooled, put it in the jar to seal the number, and then put it in the refrigerator, so that it comes out, canned, is very delicious.

When making canned fruit, you first need to blanch the fruit with boiling water, then put rock sugar, and then put it in a jar and seal it.

Prepare the sealed jar, scald it with hot water to control the moisture, cut the fruit and put it in the sealed jar, put the rock sugar water and cover the lid and steam it in the pot.

The method and process of canning fruit is to wash and dry the fruit, cut out the soil, and then steam it in a pot.

The best practices for canned apples in syrup are as follows:

1. Wash, peel and core the apples, cut into cubes for later use.

2. Put an appropriate amount of water in the stainless steel pot area, not too much, put the rock sugar down and boil it over high heat, then pour in the apple pieces, boil over high heat, turn to medium heat and cook for five to seven minutes, then turn off the heat.

3. Put the ceramic jar in the water and put it in the microwave oven for five minutes to sterilize the jar thoroughly.

4. After the boiled and destroyed sugar water apples are cooled, put them in a ceramic jar, cover them with a sealed lid, and put them in the refrigerator for a day before eating.

Note: During the production process, the jar should be strictly sterilized to prevent the bacteria on the jar from contaminating the apples and preventing the apple from rotting.

Yes, here's how to make canned yellow peaches:

Ingredients: 6 yellow peaches Accessories: appropriate amount of rock sugar, appropriate amount of water.

1.Soak the yellow peaches in water and wash them, you can add some salt appropriately, which is convenient to wash the peach hairs, and then peel them.

2.Remove the core of the yellow peach, cut it into small pieces, the shape can be cut as you like, if the number of cuts is too large, it will take a little longer to steam, and put it in a container after cutting.

3.The next step is to start making canned yellow peaches - boiling. Put yellow peaches, rock sugar and water in a pot and cook over medium heat for 15 minutes.

4.Put the boiled yellow peaches into a glass can, let it cool, seal it and put it in the refrigerator.

5.You can take it out and taste it the next day.

Ingredients: 600g oranges, 30g rock sugar. Steps: 1. Peel the oranges and remove them as much as possible.

2. Add water to the pot, put it in and bring to a boil with rock sugar.

3. After the water boils, add the peeled oranges and cook for 5 minutes.

4. Put it in a bowl and treat yourself first.

5. Put the rest of the bent section into a glass jar, bury it in the refrigerator, and try to eat it within a week.

Wash the apples, peel and core them, and cut them into four pieces; Prepare a pot of boiling water and let it cool for later use; Prepare a canned bottle with a lid, brush it clean and let it dry. Put the apples in a can bottle, add the right amount of sugar, and then pour in cold boiled water so that the water does not reach the apples. Tighten the cap.

Put the canned bottle into the steamer, steam for 15 minutes after boiling, then turn off the heat, let it cool, take it out, and the canned apples are ready.

In the processing process of canned sugar water, the following points need to be noted:

1.Raw material selection: The fruit used for canning should be fully ripe, fresh and complete, and the transverse diameter of the fruit should not be less than 60 mm, and be divided into 60 65 mm and 65 mm or more, and remove diseases, insects and injured fruits.

When using refrigerated fruits, they must be slowly warmed and trapped, so that the core temperature reaches more than 15 before processing, otherwise the product quality will be affected.

3.Color protection: After peeling, the fruit is prone to enzymatic oxidative browning, and the color protection solution soaking method is generally used in the production for color protection.

The color protection solution is generally 1% 2% salt water, or citric acid added. Salt can reduce the dissolution crack of oxygen in water, thereby reducing the contact between raw materials and oxygen; Salt water can also dehydrate protein oxidase to a certain extent and reduce its activity.

4.Softening: Be moderate. Excessive softening of juice loss. The texture is soft and rotten, and the flavor is poor.

In short, in the process of canning sugar water, it is necessary to adjust and treat accordingly according to different fruit types and processing techniques to ensure product quality.

Canned fruit can be added with sugar, the specific method is as follows:

The ingredients that need to be prepared in advance include: 500g of pears, 5 pieces of rock sugar, 200ml of water, and 10g of sugar.

1. The first step is to peel the prepared pears and set them aside for later use.

2. Cut the pears into pieces and put them in a glass jar, add rock sugar and sugar.

3. Then add water, close the lid, do not tighten it too tightly.

4. Put it in a pot, wait for the water in the pot to boil, and steam for about 12 minutes.

5. Put it in the refrigerator overnight, and then you can open it and eat.

。。。One of the most important indicators of canned fruit is the sugar content, and it must be made of white sugar.

The sugar water is denser than the cell fluid in the pulp, so it can form a liquid exchange, which is not the case if you use other sweeteners, but at most it is called sweet blister fruit.

Yes, but it should be steamed and sealed.