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Second, the cherry wolfberry. 1. Raw materials: Select a large, flesh-thick, juicy, strong-flavored, light-colored variety with a maturity of 90%. Remove rotten, injured, dried and raw, green fruits. 2. After-ripening: Cherry should be harvested in the early evening, to prevent rain when harvesting, and cooked at room temperature on a banquet and cooked overnight. Avoid stacking thick and hot. 3. Enucleation: Fruits after overnight ripening were nucleated with a nucleus (a triangle with an acupuncture on the chopsticks and an inner diameter of 80% of the diameter of the cherries). Pay attention to minimize the nucleus rift. 4. Decoloration and blanching: The cored cherry was immersed in a 0.6% sodium bisulfite solution for 8 hours to remove the red surface. For destructible cherries, the decolorization time is appropriately extended. The decolored cherries were precooked in 25% sugar solution for 5 to 10 minutes, removed, and soaked in 45% to 50% cold sugar for 12 hours. 5. Candied: remove the fruit, adjust the concentration of sugar to 60%, boil, the fruit can be cooked with slow fire until the fruit is transparent. 6. Drying: Remove the fruit, drain the sugar on the surface, and expose it to a bamboo tray or mat. Keep ventilation up and down to prevent insects, dust, and debris from mixing in and turning them every day. Sun 2 ~ 3 days, the flesh shrink, transfer to a cool and dry place until the air is not sticky. Or dry in a baking room at 60-65°C. 7. Packaging: Mostly used polyethylene Plastic Film bag packaging. According to the finished product size, color, shape classification packaging.
Third, canned cherries. 1. Raw material treatment: Use fresh, full-eight ripe fruit, remove mildew, pests, mechanical injury and malformed fruit. According to the size of the fruit shape, it is divided into 3 grades of 3 to 4.5 grams, 4.6 to 6 grams and 6.1 grams or more. 2. Rinse: Put the fruit into a bamboo basket, rinse thoroughly in flowing water, drain the water, and select the complete fruit can. 3. Canning: Take 310 grams of cherry fruit, and put it into a strictly sterilized glass bottle (the lid and apron must be sterilized with boiling water for 5 minutes) and add 200 grams of sugar solution. 4. Exhaust canning: The canned cans are placed in an exhaust box and heated to remove air from the tank. When the temperature at the center of the tank reaches 80°C, seal it with a sealer immediately. 5. Sterilization cooling: Sealed in boiling water after sterilization for 5 to 15 minutes, sub-step cooling and Serve.
Fourth, cherry preserves. 50 kg of redeemed cherry was added with 3.5 kg of alum and 1.5 kg of salt, and water was added to soak the fruit for 4 to 5 days. Change the water in the middle and drain the salt and drain the fruit. Each 50 kg of fruit is impregnated with 50 kg of sugar and sugar is added 3 times, each time separated by 1 day (the interval time depends on the complete dissolution after sugar is added). After the fruit liquid surface is full, pour the fruit into a container of cherries and serve as a cherry compote.
4 cherry food production methods
One, dried cherries. 1. Raw material treatment: Choose a color with bright skin, short nucleus, small size, uniform fruit size, sweet taste, little juice, remove mildew, immature fruit, remove the stem, and put it into the basket. Use water in the sink or basin. Wash 2 or 3 times to remove impurities. 2. Alkali rinsing: To shorten the drying time, place the cherries in boiling alkali liquor for a short period of time. Remove and wash the lye with water. Put it in the basket for 5 to 10 minutes and drain the water. 3. Smoke-smoked: The fruit is placed in a baking tray and sent to a sulphur-proof room. The sulfur was placed in a mortar, wood chips and other combustion were added, and the door of the smoked sulfur chamber was closed after ignition and smoked for one hour. Each ton of fruit with 2 kg to 3 kg of sulphur powder. 4. Drying and softening: After the sulfur-smoked cherries are evenly spread on the baking tray, they are sent to the drying room for drying. The initial temperature was controlled at 60°C. After slightly drying, the temperature was raised to 75 to 80°C and taken out after 8 to 12 hours. Or dry the cherries. In order to achieve the balance of moisture inside and outside the fruit, dry the cherries into a wooden box and soften them for 2 to 3 days. 5. Hierarchical packaging: According to the quality requirements, it is divided into two grades. The grade 1 cherry stem is dark red, and the grade 2 is dark red with pale red. Packed in food bags in grades and packed in cartons.