How is pineapple plum processed?
This kind of cool fruit food is also made from plum embryos. However, after the fresh plum is processed into semi-finished salt embryos, the flavor of plum has been greatly reduced, and it has only two flavors of acid and salt. To make a multi-flavored cool fruit product, you must make appropriate ingredients according to people's tastes. If pineapple is used as a raw material, this food has a pineapple aroma, which can be an appetizing food with sweet, sour, salty and fragrant flavors. The process is as follows:
1. Demineralization of plum embryos: The salt is removed by running water. After the water is rinsed, all the salt can be removed or about 2% of the salt can be retained, and then baked in the baking room to be semi-dry.
2, plum embryo permeation: first soaked with 40% sugar solution, 50 kg of plum embryo with 40 kg of white sugar to make 40% concentration, add 1 kg of salt in sugar water, 100 g of citric acid, 50 g of sodium benzoate (to 50 The kilogram of sugar solution is subject to). Immediately after boiling, the semi-dry plum embryos are poured, and the sugar liquid is concentrated once every 2-3 days until the concentration of the sugar liquid is 60%, and then immersed for several days, so that the concentration of the sugar liquid inside and outside the plum embryo is the same.
3. Drying: Remove the plum embryo from the sugar liquid and dry it into a semi-dry state in the baking room. The moisture content can be about 30%-35%.
4, pineapple sauce preparation: peeled ripe pineapple to the heart, beat with a beater, heated in a stainless steel pot to boil, evaporate part of the water, then add sugar in proportion, add 50-40 kg of sugar to 50 kg of pineapple pulp and then heat The sugar is fully dissolved, and 100 g of citric acid is added, and 200 g of sodium alginate (thickener) is thoroughly mixed with the raw material, and heated to a solid content of 40-45% to form a thick pineapple sauce.
5. Mixing: Mix the plum and the pineapple sauce after the sugar absorption in a ratio of 1:1, so that each sugar plum has a pineapple sauce.
6, packaging: plastic paper, 1-2 capsules per pack, plus wrapping paper, three layers inside and outside. The cost of such products may be slightly higher, but because of the authenticity of the products, there is a certain flavor, and it is worth considering production in areas with sufficient raw materials.
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