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How should the processing of canned peaches be done?

 How should the processing of canned peaches be done?

Peach is a kind of fruit with rich taste and tender flesh, suitable for people of all ages. The processed products of peaches are also very popular. Canned peaches are a very common food, suitable for all ages, and the taste is also very good. Preserving the fresh and tender taste of peaches, what is the processing method of canned peaches? Let's take a look next!

As a processed food, canned peaches need to be guaranteed in terms of safety and taste, so as to attract consumers. The process of canned peaches is: material selection→processing→grinding→materials→softening and shrinking→canning→sterilization. Raw material selection: choose peaches with high maturity, high acid content and strong aroma as raw materials. Raw material processing: remove diseased and rotten fruits in raw materials. Wash the peaches with 0.5% alum water, rinse with water, cut in half, peel and remove the pit. Chop: Use a 8-10 mm diameter chopper to chop the finished product and the washed peach slices, and immediately heat them to soften them to prevent discoloration and pectin hydrolysis. Ingredients: 25 kg pulp, 24-27 kg sugar (including softening sugar), citric acid. Softening and concentrating: 25 kg of meat, add 10% sugar water about 15 kg, put it in a sandwich pot, heat and boil for about 20-30 minutes to soften the meat and keep stirring to prevent burnt Then add the specified amount of concentrated sugar solution and boil it until the soluble solid content reaches 60%, add starch syrup and citric acid, continue heating and concentrate until the soluble solid content reaches about 66%, and immediately take it out of the pot.

After that, the canning operation is carried out, and the can is sealed: Put the peach jam into a cleaned and sterilized glass jar with a proper gap on the top. When the temperature of the sauce body is not lower than 85°C, immediately seal, tighten the cap, and pour the can for 3 minutes. Sterilization and cooling: The sterilization formula is 5-15/100℃, and it is cooled to below 40℃ in stages. The finished product is reddish-brown or amber, uniform, with a peach scent. In this way, the whole process is completed, and the finished product of canned peaches is produced. It can be seen that the whole process is still relatively standardized, and it is necessary to operate by professionals.

The peach processing method requires the use of professional machines to form a relatively complete production line, and also requires experienced employees to operate, so as to ensure the production speed and food quality. From the above, the processing method of canned peaches is relatively mature, which is also the result of the improvement of processing machines. With the development and progress of processing technology, the processing method of peaches will change, and the improvement of efficiency will be more obvious.

 

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