Three processing methods for peach products

Peach is crispy and nutritious, and it is very popular every season. However, the time for the listing of peaches is only a few months. Many merchants sell some processed products of peaches, such as peach aphid and peach sauce, according to this business opportunity. In fact, these peach products can also be made by ourselves. The following small series will introduce three processing methods of peach products.

桃制品的三种加工方法

1, Taoyuan

Choose hard white peach or yellow peach as raw material.

Processing method: Put the fresh peach into the iron frame, place it in a boiled 2%-4% caustic soda solution, and shake for 30-60 seconds. Remove and stir in the clear water until the epidermis is completely detached, and the two sides are broken along the suture. Dig the core, rinse in clean water, remove the peach pieces and drain the water. Soak in 0.2%-0.5% sodium bisulfite solution for 2-4 hours to convert the peach meat into milky white. Take 15 kg of water, add 22 kg of white sugar, 100 g of citric acid, boil it into sugar liquid, add 55 kg of treated peach pieces, boil for about 10 minutes, pour 50% of cold sugar liquid 2.5 kg, wait for sugar liquid After boiling, the sugar solution was poured twice as described above. After the last pouring of the sugar liquid, add 1.5-2.5 kg of sugar and cook for about 20 minutes. Pour the cooked peach together with the sugar liquid into the tank, soak for about 48 hours, and turn it up and down once in the middle to make the sugar liquid absorb evenly, then take out the drained sugar liquid, put it in the baking and send it to the baking at 60-70 °C. In the room, dry for about 18-24 hours, until the surface of the peach block is not sticky, and the flesh is slightly elastic and can be taken out.

桃制品的三种加工方法

2, peach sauce

The peach fruit can be made from the canned fruit of the peach canned fruit and the peach fruit.

Processing method: Wash the peach fruit, especially the fluff on the peach skin (add 0.5% alum in water, which is beneficial for hair removal). Then rinse with water, remove the nucleus, boil (water to fruit ratio of 1:10) and cook for 10 minutes, add sugar to concentrate, 100 kg of pulp plus sugar 80-100 kg. The sugar is added twice. During the concentration process, the large fruit pieces are continuously stirred and crushed. When the temperature is 105-106 ° C and the solid content reaches 68%, the pan is baked, cooled to 70 ° C, and the bottle is capped and boiled in boiling water. -30 minutes, then cool down.

3, sugar water peach

The peach fruit for canning is large and uniform, the fruit shape is round and symmetrical, the flesh is yellow, the flavor is thick, the toughness is strong, the tissue is dense and tender, and the core is small.

Processing method: use mature yellow peach, remove mechanical damage fruit, rot fruit and residual fruit. Wash the epidermis with water, pour it into 90-95 ° C, 4%-6% caustic soda solution for 30-60 seconds, remove it with water, repeatedly rub and peel. Pour the peach into a 0.3% hydrochloric acid solution, neutralize for 2-3 minutes, cut with a knife along the suture, dig the core, and pre-cook for 4-8 minutes in hot water at 90-100 °C. Cooked to a degree, boiled and then cooled. Use a knife to remove the burrs and residual dandruff, dig the spotted plaque, and use the golden peach block. 330 grams per can of flesh, 25% sugar 180 grams. After exhausting, the can is sealed and boiled in boiling water for 20 minutes. After sterilization, it is cooled to 35-40 ° C with cold water and stored in a warehouse of about 20 ° C for 7 days.

桃制品的三种加工方法

The above is the three processing methods of peach products. The season when peaches are on the market is so many months. Friends who like to eat peaches can process according to the above three methods.

For the wonderful pictures and popular comments on peach products, you may be interested in the following recommended contents, please read.

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