Pear-tree processing technology

With the decline in the benefits of traditional fruit planting, people began to focus on fruit processing value-added. The processing of pears into pears is very popular, which can solve the selling difficulties and increase the profits. The method is now described as follows:

1, the choice of raw materials. The pears were selected as the raw material for their uniform, thick, eight mature, disease-free pests and disability.

2, raw material processing. Wash the pears with clean water. When the pesticides are seriously polluted, the toxic pesticides remaining on the peels can be soaked in a bleaching solution with 600 ppm of available chlorine for 3 minutes to 5 minutes. Note that the liquid temperature does not exceed 37°C, and then wash with clean water; use a spinner. Machine (can also be used manually) to remove the pear skin, cut in half; use a ring of stainless steel core to dig the seed nest, immediately immersed in 1% salt water protection, to prevent browning reaction.

3, the first glace. Pear cubes were picked from salt water, drained, and 20% pear sugar was added. In order to facilitate the preservation of vitamin c, to prevent sand crystallization, oxidation browning to produce a bright yellow product, add 0.3%-0.4% of sodium bisulfite solution (sulfur is not more than 0.1% based on sulfur dioxide), mix and dip 24 hours.

4, the first candied. Then add 20% of the weight of white sugar granulated sugar, placed in a stainless steel pot, add the same amount of water with white sugar, and heat to melt. The sugar and pear pieces in the previous step are poured together into a pot, boiled for 20 minutes, and an appropriate amount of citric acid is added to adjust the acidity and a certain amount of the starch syrup to prevent the sucrose crystals from being precipitated.

5, the second candied fruit. Prick the pears together with the sugar solution and then sugar for 24 hours.

6, the second candied. After the second candied fruit, the pears were weighed for 20% of the weight of white granulated sugar and cooked for 30 minutes.

7, the third glace. After the second candied, it will continue to be sugared for 24 hours to 36 hours, so that the sugar liquid can fully penetrate into the flesh of pears to replace the water and keep the pears from deformation and shrinkage.

8, drying, shaping. Remove the pears from the sugar solution, drain the sugar solution, and put it on a baking tray and send it to the drying room. Bake at a temperature of 50°C-60°C for 24 hours-36 hours, during which time the air is continuously ventilated and replaced each other. Block position, and in the late drying period by hand pressed into a flat round shape. In the end, it is made into flat, full, no wrinkle, no crystal, tight texture without rough, golden color, even sugar distribution, sweet and sour taste, no burnt taste, moisture content of 17%-20%, sugar of 65%-68% Products.

9, on the icing. Mix two portions of sucrose, one portion of starch and two portions of water and boil them to a temperature of 113°C-114.5°C. Cool to 93°C from the fire to make a supersaturated sugar solution. Dip the dried pears in the sugar solution. Minutes, after the removal of the screen surface, dried at 50 ° C, so that the surface of the pear block formed a transparent film of glucide to prevent moisture absorption, adhesion, enhanced preservation, but also increase the degree of transparency.

10, finished product packaging. Packed in plastic food bags and packed again.

Perennial herb, hi cool, humid place, is a Ranunculaceae. Stalks rampant, coarse 3-7 mm, dense fibrous roots. Basal leaves 10-25 cm long, county long-handled; leaf blade herbaceous, 3-cleavage, all lobes shaved, central all-lobes rhombic Narrow ovate, up to 11 cm, long-pointed, pinnate, lobes Margin incised, with sharply small serrate, short veins along veins, abaxially glabrous, veins distinct, lateral lobes shorter, 6 cm long, 2-parted near base; stalk length 7-20 cm , Glabrous. Flowers small, yellowish green, about 1 cm in diameter. Its underground rhizome is upward branches, growing up several branches each year was chicken claw-like. Slow the cold, good leader.

Chicken Claw Coptis

Chicken Claw Coptis,Authentic Coptis,Pieces Authentic Coptis

Chongqing Taisun Pharmaceutical Co., Ltd. , https://www.taisuncoptis.com