Process selection of raw materials → Classification → Cleaning → Peeling → Trimming → Precooking → Sorting → Canning → Heating exhaust → Sealing → Sterilization, Cooling → Wiping, Storage
Production Method
1. Raw material selection: The fruit should be fresh and full, with a maturity of 8 to 90%, normal flavor, no mildew, pests and mechanical injury. The transverse diameter of fruit should be more than 30 mm, and individual species should be more than 25 mm.
2. Grading: Graded according to fruit maturity, color, and size.
3. Cleaning: Pick litter and pour it into clean water.
4. Peeling: After heating the hydrogen peroxide solution with a concentration of 10 to 20% to 98 to 100°C, pour in the plums, soak for 1.5 to 2 minutes, and immediately rinse in flowing water to remove residual lye from the fruit surface. .
5. Trimming: Put the peeled plums in 1% salt water to protect the color, use a knife to dig the stem, cut off the remaining skin and dried cockroach, etc., and wash again with water.
6. Precooking: Pour boiling water into the fruit and cook for about 10 minutes.
7. Sorting: Fruits with smooth, intact, and unnotched fruit are selected and then stacked according to their size and color.
8. Canning: Weigh 310 grams of pulp into a sterile 500-gram glass jar and add 220 grams of sugar water. Can lid and apron with boiling water for 5 minutes.
9. Heating exhaust: Put the filled glass jar into the exhaust box to heat the exhaust for 10-20 minutes.
10. Sealing: Seal the jar hot and the center temperature of the tank is above 80°C. Immediately after sealing, cans are inverted for 3 minutes to facilitate timely sterilization.
11. Sterilization, cooling: After the cans are boiled in boiling water for 10 to 15 minutes, they are cooled with hot water.
12. Wipe the cans, storage: Dry the water and store it in the room at room temperature for a week.
Quality Standards 1. The flesh is [illegal words are shielded], individual species are allowed to have reddish or slightly cyan, approximately the same in color, the sugar is more transparent, and a small amount of pulp flesh that does not cause turbidity is allowed.
2. It has the flavor of canned plums, and it has no odor.
3. The fruit was completely peeled, uniform in size and well-treated, without mechanical injury and spots of pests and diseases. Allows two small red-brown spots on the flesh. Flesh soft and hard, block shape integrity.
4. The flesh weight is not less than 50% of the net weight, and the sugar water concentration is 14-18% (refractometer when open cans).
Precautions 1. Prevent the plum juice from exposing the liquid level during storage to avoid discoloration. Add 0.025 to 0.03% ascorbic acid in the sugar solution to reduce the degree of discoloration.
2. The processing process requires promptness to prevent discoloration.
3. After peeling the fruit with sodium hydroxide solution, it was immediately neutralized with a 0.4% hydrochloric acid solution and then rinsed.
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