Processing of sugar canned apples

The choice of raw materials is fresh and juicy, with more than 80% maturity, dense pulp tissue, few stone cells and normal flavor. Remove fruits with pests, mechanical damage and mildew.

Graded apples are divided into three levels of 60-67mm, 67-75mm, and 75mm by transverse diameter.

Peeling is done by hand or mechanical peeling and immersed in saline immediately after peeling.

The cut piece is cut in half by a stainless steel fruit knife, and the large fruit can be cut into four pieces, and the cut surface is smooth.

Go to the fruit stalk and use a knife to dig the heart, the handle and the flower buds to eliminate the residual peel.

这是一张糖水苹果罐头的加工的配图

The cut fruit pieces soaked in salt water are immediately immersed in 1%-2% saline to protect the color.

Boil the fruit into the 80-100 degree water for 10 minutes, remove, remove the chopped, drain the water. Fill the cans with sugar water, and heat the fruit pieces into the sterilized glass jar. The fruit pieces are 300 grams and the sugar water is 200 grams.

The sugar water preparation method is as follows:

75 kg of water plus 25 kg of sugar, then add 150 g of citric acid, heat to dissolve and filter with gauze.

The temperature of the sugar water should be above 80 degrees when filling.

Sealing cans, heat sealing cans, sealing, can lids and aprons should be pre-sterilized.

After sterilization and cooling, the cans are immediately put into a boiling water bath for 15-20 minutes, and then cooled in stages.


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