Peach Puree Process

Raw material selection → Slicing → Peeling → Digging → Trimming → Fragmentation → Ingredients → Heating Concentrate → Canning → Sealing → Cooling → Wiping Tank, Storage.

Production Method

1.Selection of raw materials: Use moderately mature fruits, rich in acid content, rich aromatic fruits as raw materials, and remove unqualified fruits such as mildew and low maturity.

2. Raw material processing: Slicing peeling and digging and other processes with canned peaches and peaches.

3. Trimming: Spots, galls, discolorations, and injuries must be removed with a stainless steel fruit knife.

4. Minced: The peeled, trimmed and washed peach pieces are thrown into a meat grinder with an aperture of 8 to 10 mm in the cap plate, heated and softened in time to prevent discoloration and hydrolysis of the pectin.

5. Ingredients: 25 kilograms of flesh, sugar 24 to 27 kilograms (including sugar for softening), and appropriate amount of citric acid.

6. Heating and Concentrating: 25 kg of pulp plus 10% of sugar water is about 15 kg, heated and boiled in a ladle pot for about 20-30 minutes, constantly stirring to prevent coking, and promote the full softening of the flesh. Then add the specified amount of concentrated sugar liquid, cook until the soluble solids reaches 60%, add starch syrup and citric acid, continue heating and concentrating until the soluble solids reach about 66% when the pan, and quickly canning.

7. Canning: Put the puree into a 454 g glass bottle that has been cleaned and disinfected, and leave the appropriate space at the top. The bottle cap and apron must be boiled in boiling water for 5 minutes.

8. Sealing: When sealing, the temperature of the sauce body should not be lower than 85°C. Tighten the bottle cap and invert the can for 3 minutes.

9. Cooling: Stage cooling below 40°C.

10. Wiping the cans and warehousing: Dry the bottles and bottle caps and put them into a warehouse at 20°C for storage for one week.

Quality Standard

1. The sauce body is red brown or amber and uniform.

2. It has the good taste of peach puree, no burn and other odor.

3. The body of the sauce was gluey and allowed to flow slowly on the surface of the water, but it did not secrete juice and crystallize without sugar.

4. The total sugar content is not less than 57% (based on invert sugar) and the soluble solids content is not less than 65%.

Precautions

1. If using the canned sugar to preserve the excess flesh, the amount should not exceed one half of the total flesh.

2. Starch syrup can replace 10 to 15% of sugar.