Canned Yellow Peaches,China OEM price supplier

  Yellow Peach meat, commonly known as peach, peach belongs to a class, belongs to the rosaceae peach, named for meat is yellow. Yellow peach is very rich in nutrition, rich in Antioxidants (alpha-carotene, beta carotene, tomato flavin, lycopene and vitamin C, resist free radical, etc.), Dietary Fiber (pulp fiber, pectin is needed for human body in the extremely easy absorption, etc.), iron, calcium and various trace elements (such as selenium, zinc content is clear, is higher than other fruits, is the king of the fruit). Canned yellow peach when soft medium take hard, much less acid, sweet aroma, water medium, mature sugar 14 to 15 degrees. Often eat can play a purge, fall blood sugar, blood fat, resist free radical, dispel dark spots, anti-aging, enhance immunity, and so on, also can promote appetite, is the health fruit, the peach of preserve one's health.

Raw material selection to nuclear to peel them, rinse, cut into parts, ground up to dig the pre-cooking - dressing, canned - exhaust, closing to sterilization, cooling, finished products.
3.2 operating points
1) raw material choosing 8.5 into maturity and fresh, no plant diseases and insect pests and mechanical injury, high quality yellow peach in more than 5 cm in diameter.
(2) cut into parts, ground up nuclear Will yellow peach along the longitudinal cut in half, joint shall not be skewed by block size, had been cut and a half after will protect color yellow peach slices dipped in 2% salt water. Will cut half yellow peach pieces with dig a nuclear device to the pit, to dig smooth and oval, but fruit can't dig too much or dig broken, leaving a little red flesh. Should be timely alkali leaching after stoning, protect color or soaked in 2% salt water.
(3), rinse peel the peach slices hof single tile down on hot alkali machine wire net, make the skin fully by lye shower. Lye concentration is 6% ~ 6%, the temperature is 85 ~ 90 ℃. Processing time is 30-70 - s, and then rinse with clear water lye.
(4) pre-cooking will wash the lye of peach in the thermal solution containing 0.1% citric acid, under the 90 ~ 100 ℃ heat 2 ~ 5 min, and diced peaches are translucent. Hot very hot immediately after use cold water to cool.
(5) dressing, canned With a sharp knife cut out peach block surface spots, residual dander. Dressed are separated according to different color, size, canned peach, pay attention to neatly, canning amount not less than 55% of the net weight. Can immediately after injection of above 80 ℃ hot water, sugar sugar liquid concentration is 25% ~ 30%, and add 0.1% citric acid, 0.03% of Vc.
6 exhaust, sealing cans In the exhaust heat of exhaust, and the center temperature of 75 ℃ can sealing immediately. Or vacuum exhaust, vacuum degree is 0.03 ~ 0.04 MPa.
All landowners sterilization, cooling in the boiling water sterilization 10 ~ 20 min, then cool to 38 ℃ or so.