The processing technology of longan sauce mainly includes raw material processing, fruit washing, peeling and core removal, precooking, crushing, sugar enrichment, canning, sealing and cooling. The raw material treatment is to first wash the fruit, then peel the peel, remove the pulp, remove the core, rinse the pulp with clean water, and put it into a double pot to cook it. The amount of water added is equal to about 10% of the amount of pulp, and the mixture is heated while stirring. Cook for 30 minutes until the flesh is soft and rotten. Then the pre-cooked longan meat is fed into a meat grinder and broken. The pulp is broken and sent to a vacuum concentrator for concentration. The practice is to add 100 kilograms of fresh longan, add 40 kg of sugar, 140 g of agar and 250 g of citric acid. First sugar into 70% to 75% of the syrup, filtered for use, wash with agar agar with 15 to 25 times the boiling water soak for 15 minutes, and then heated to dissolve and filter back. Put the longan meat into a vacuum saucepan to concentrate. Add the syrup three times successively. Stir constantly and concentrate until the syrup reaches 67% of the sugar. Add the dissolved agar and stir the hook. When the end of concentration is reached, the pot can be opened. Immediately after the pot is opened, the pot can be filled. When the tank is filled, the temperature in the tank is not lower than 80°C and it is sealed immediately. After being sealed and placed in a sterilization basket, it must be sterilized within 20 minutes. Sterilization was performed in boiling water at 100° C., sterilized for 20 minutes, and immediately cooled to 37° C. or lower with cold water. If it is a glass jar, it should be cooled step by step, from 80 °C to 60 °C, then to 40 °C, and finally cooled with cold water. After cooling, it will become a finished product.
Feed Grade Dcp Co., Ltd. , http://www.nsfeedgrade.com