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Sugar water persimmon can processing method
1, raw material processing. The persimmon was harvested when the persimmon was ripe and its color was yellowing, and the persimmon fruit with pests and mechanical damage was removed and placed in a jar filled with 5% salt water, and a 1.5% calcium chloride solution was added to prevent excessive soft decay. After 3 months, the meat is hard and suitable. Remove it with a wooden colander, cut off the skin with a stainless steel knife, remove the shikidi, clean it, cut it 2 to 4 pieces, and put it into the clean water tank. Soak for 2 hours for the first time, change the water every 2 hours, and change the water 6 times. The desalination process is based on the salty taste of the taste, take the wooden colander fishing flesh, placed in the aluminum pot with garish, control the net moisture. 2, processing methods. Accurately weighed 300 grams of pulp and 205 grams of 35% sugar water into glass bottles. Glass bottles are required to be pre-cleaned and disinfected. After being packed, the glass bottle is caged and steamed with boiling water for 12 minutes. The center temperature in the bottle reaches 80° C. After the exhaust is completed, it is immediately removed and sealed with a capping machine, and then the boiling water is sterilized and heated for 10 minutes. After cooling, it is sugar water. Canned persimmons. 3, quality requirements. 1 Sensory index: light yellow, with persimmon flavor, complete block shape, appropriate hardness, both sweet and crisp. 2 physical and chemical indicators: net weight 505 grams, allowable tolerance 3%, net flesh weight not less than 55%.