Strawberry is a perennial herb with high economic value. Its fruit is bright, soft and juicy, sweet and sour, and nutritious. It is very popular among consumers. Since strawberries are concentrated in the market in May, coupled with the difficulty in transporting and storing strawberries, it is difficult to meet the demand for strawberries in different periods. Making sweet canned strawberries is not only suitable for all ages, but also edible at different times. Today, Xiaobian talks about the production process of strawberry sweet canned rinsing cans, sterilizing cans, etc., as follows.
First, the process
Raw material selection→cleaning→goat fruiting→hot blanching→vacuum dyeing→rinsing→canning→sealing→sterilization→cooling→canister.
Second, material cleaning
1. Choose fresh, fruit-complete, uniform size, bright red color, and eight ripe strawberry fruits as raw materials.
2. Rinse the strawberries with running water to remove the sediment and dirt on the surface of the fruit.
3. For strawberries that have been sprayed with pesticides during the growth period, they should be thoroughly rinsed with the fruit washing solution to remove residual pesticides.
Third, to stalk hot
1. Remove the strawberry fruit stems and bracts, and take care not to break the fruit when removing.
2, the strawberry fruit is divided into two levels according to the size, respectively, poured into the slightly boiling water for 1-2 minutes, to be permeated but not bad, take out and put into cold water to cool.
Fourth, evacuation dyeing
1. First prepare the pumping mother liquor: in a 40% sugar solution, add 0.1% edible carmine, 0.3% citric acid, 0.1% calcium chloride, mix well, and then heat to 50 degrees for use.
2. Pour the mother liquor into the vacuum pre-drainage tank, pour the strawberry, and gently push the fruit into the evacuated mother liquor with a bamboo curtain so that the fruit does not expose the liquid surface, then seal the can lid and begin to evacuate.
3. The vacuum requirement is 76 kPa, and the time is within 20-30 minutes. When the fruit is slightly transparent, the tissue is hard, and the color is bright red, the pumping is stopped.
4. During the evacuation, the vacuum can be broken, the effect is observed, and the sugar color is penetrated into the inside of the fruit by the atmospheric pressure when the vacuum is broken.
5. Add an appropriate amount of hardening agent to the mother liquor to prevent the fruit from softening during heat sterilization.
6. The ratio of the fruit to the volume of the pumped mother liquor is 1:1.5, which is subject to immersion.
Five, rinsing and canning
1. After taking the time, remove the strawberries and rinse them in clear water.
2, generally 500g glass bottled fruit 300g, and added 60 ° C, 25% sugar filling liquid, leaving 1cm gap in the bottle mouth.
3. The filling liquid is boiled with water 75kg, sugar 25kg, and then added with 200g of citric acid. After dissolution, it is filtered with flannel.
4. After the above steps are completed, the cover is sealed with a vacuum sealing machine, and the degree of vacuum is 46.7-53.3 kPa.
Six, sterilization control tank
1. Sterilize at 100 ° C for 10 minutes, cool for 10 minutes, and sterilize at 100 ° C for 25 minutes.
2, let it cool after sterilization, then immediately dry the tank to prevent rust.
3. The cans are now stored in a 37-39 degree insulated room for 7 days to observe the presence or absence of swelling and corruption. If not, you can save it at room temperature.
4, quality standards: canned fruit reddish, uniform size, no rotten fruit; fruit accounted for more than 55% net weight, sugar water concentration of 18% -22%, retention period of 18 months.
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