How to make canned yellow peaches for a cool drink in summer

Steps to make a cold drink of canned yellow peaches.

Summer Chilled Drink - Canned Yellow Peach (also known as Yellow Peach in Syrup) Steps: 1 1 Wash the yellow peach.

Summer Cool Drink - Canned Yellow Peach (also known as Yellow Peach in Syrup Water) Steps: 2 2 Cook until the rock sugar dissolves, and the yellow peach becomes your favorite soft firmness. Sealed and refrigerated for better taste.

Summer Cool Drink - Canned Yellow Peach (also known as Yellow Peach in Sugar Water) Steps: 3 3 Put the yellow peach into the pot, add rock sugar (I grabbed two handfuls with my hand and adjusted it according to my liking) Pour in the water that has not covered the yellow peach, **Cook.

Tips. 1.If you do a lot of it, the cut yellow peach will change color for a long time, you can mix it with a basin of light salt water, and put the cut in a pot to prevent the yellow peach from changing color. If the amount is small, it is not used.

2.If the boiled canned yellow peaches are bottled in glass, you can operate them as follows. I put it in a Lockup box.

Wash the yellow peaches. Cook until the rock sugar dissolves, and the yellow peaches become your favorite softness. Sealed and refrigerated for better taste.

Put the yellow peaches in the pot, add rock sugar (I grabbed two handfuls with my hands and adjusted them to my liking) and poured in the water that has not covered the yellow peaches, ** and cooked.

Ingredients: 3 yellow peaches, 300 grams of rock sugar.

Excipients: 2 grams of salt.

Yellow peach is very nutritious, according to the expert test of the Municipal Academy of Agricultural Sciences: its main nutrients are: rich in vitamin C and a large amount of cellulose, carotene, lycopene, erythin and a variety of trace elements required by the human body.

For example, the content of selenium and zinc is significantly higher than that of other ordinary peaches, and it also contains malic acid, citric acid and other components.

Eating yellow peaches often can not only provide calories to maintain brain function, but also regulate fat metabolism in the body, eating two a day can play a laxative, blood sugar, blood lipids, anti-free radicals, remove dark spots, delay aging, improve immune function, etc., can also promote appetite, can be called health fruits, health peach.

People who get tired easily, people who work in polluted environments, people who like to smoke, people who engage in strenuous exercise and high-intensity labor, and people who take medicine for a long time are all suitable for eating yellow peaches.

1. Put salt and water in a bowl.

2. Put the yellow peach into the wash, scrape the skin, and cut into pieces.

3. Put boiling water in a pot and bring to a boil over high heat.

4. Pour in yellow peaches and rock sugar, and cook over high heat for 20 minutes.

1.Put the yellow peaches in a ceramic pot and put in cold water.

2.The amount of water is just below the yellow peach.

3.Add rock sugar.

4.Bring to a boil over high heat.

5.Once boiling, use a spoon to skim off the foam on itCook until the yellow peaches are soft, and the fragrance of yellow peaches wafts everywhere, then turn off the heat.

6.Place the glass bottle in the pot for about 3 minutes.

7.After wiping the water in the glass bottle, put in the boiled yellow peaches, put the cakes in cold water and boil, cover while hot, and put them in the refrigerator to refrigerate.

The preparation of canned yellow peaches is as follows:

Tools Ingredients: yellow peaches, sugar, canned food bottles.

1. Clean and remove the skin, pick off the core in the middle with a spoon, and cut it into small pieces.

2. Put the yellow peach pieces into a large basin, add water, add a spoonful of salt, grab and wash, soak for 5 minutes, and then take them out and drain the water.

3. Put the yellow peaches into the pot, add rock sugar, in principle, the ratio of peach flesh and rock sugar is 5:1, if you don't like too sweet friends, you can deduct a little rock sugar. Add water, the amount of water is level with yellow peaches.

4. Bring to a boil, stirring while boiling to melt the rock sugar.

5. Add water to the steamer and boil, turn the glass container upside down, let the steam enter the bottle, and sterilize.

6. Put the yellow peaches in a glass container, cool them and seal them and place them in the refrigerator for the best taste the next day.

Precautions for making canned yellow peaches

1. Material selection: Yellow peaches with fresh and textured texture should be selected, and the flesh should not be damaged when peeled, so that the travel market can make canned yellow peaches with good export sense and delicious texture.

2. Disinfection: Before making canned yellow peaches, cans, bottles, lids and other utensils should be disinfected to ensure the hygiene and safety of canned yellow peaches.

3. Boiling syrup: When making canned yellow peaches, an appropriate amount of syrup should be boiled according to the number and size of yellow peaches, and the concentration of syrup should be moderate, so that the yellow peaches can fully absorb the flavor and have a better taste.

4. Heat treatment: After the yellow peaches are packed into bottles or jars, heat treatment should be carried out to kill bacteria and maintain the taste and quality of the canned yellow peaches.

5. Storage and storage: The canned yellow peaches should be stored in a cool, dry and ventilated place to maintain the taste and quality of the canned yellow peaches.

Ingredients: 500 grams of yellow peaches, 300 grams of rock sugar.

1. Peel the yellow peach, cut it into small pieces, and dig out the reddish-brown flesh near the peach pit in the middle.

2. Put rock sugar in a bowl with yellow peaches and marinate for half an hour.

3. Pour the marinated yellow picks and juice into the milk pot, and put a small amount of water to just submerge the yellow peaches.

4. Cover the pot and simmer over low heat for half an hour.

5. Delicious presentation, put in the refrigerator and eat.

Raw material selection: cutting, digging core, peeling, rinsing, pre-cooking, trimming, canning, exhausting, sealing, sterilization, cooling and finished products.

Operational points. Raw material selection Choose high-quality yellow peaches with ripeness, freshness and fullness, no pests and diseases, and mechanical damage, and a diameter of more than 5cm.

Cut into pieces, dig the core of the yellow peach along the seam longitudinally cut in half, not skewed to cause large and small pieces, has been cut in half after the yellow peach slices soaked in 2% salt water color protection. Dig out the peach pit with a pit digger, and dig it smooth and oval, but the fruit can not be dug too much or crushed, and the red flesh can be left slightly. After digging the core, it should be soaked in alkali in time, or soaked in 2% salt water for color protection.

Peeling and rinsing The peach slices are evenly spread in a single layer on the steel wire mesh of the alkali ironing machine downward, so that the peel is fully washed with alkali. The lye concentration is 6% 12% and the temperature is 85 90. The treatment time is 30-70s, and then the lye is rinsed with water.

Pre-cooking Put the peach pieces of washed lye into a hot solution containing citric acid, and blanch them at 90 100 for 2 5min until the peach pieces are translucent. Cool with cold water immediately after blanching.

Trimming and canning Use a sharp knife to cut off spots and residual skin dander on the surface of the peach pieces. The trimmed peach pieces are canned separately according to different colors and sizes, and the discharge is neat, and the canning amount is not less than 55% of the net weight. Immediately after canning, inject more than 80 hot sugar water, the concentration of sugar solution is 25% 30%, and add citric acid, isoVC.

Exhaust and seal the tank Thermally exhaust in the exhaust box, and seal the can immediately when the core temperature is 75. or vacuum exhaust, the vacuum degree is.

Sterilization and cooling Sterilize in boiling water for 10 20min, and then cool to about 38.

Ingredients: 3-4 fresh yellow peaches and 30 grams of rock sugar.

1.Yellow peaches are washed with water;

2.Use a peeling knife to peel off the outer layer of skin from the yellow peach.

3.Peeled yellow peaches cut into 8 pieces and remove the core;

4.Add an appropriate amount of water to the pot, add the cut yellow peaches, and bring to a boil over high heat;

5.Once boiling, use a spoon to remove the foam from the water;

6.Add rock sugar in a ratio of 1:5, cook over medium heat for about 15 minutes, turn off the heat, cook until the yellow peaches become soft, and the fragrance of yellow peaches wafts everywhere to turn off the heat;

7.Place the glass bottle in the pot for about 3 minutes.

8.After wiping the water in the glass bottle, pour in the boiled yellow peaches, put the bottle in cold water and boil, close the lid while it is hot, and put it in the refrigerator after cooling.

Notes:1The amount of water can be flexibly grasped according to your taste, if you like a strong flavor, put less water, and if you like lighter, you can put more water.

2.After boiling, yellow peaches can be put in a glass bottle that has been disinfected, and then refrigerated in the refrigerator for better results.