According to the processed shape, canned kiwifruit can be divided into canned kiwi (whole fruit) and canned kiwi slices. The processing techniques of the two are basically the same, and the kiwi slices can be multi-sliced.
(1) Selection of raw materials: varieties with large fruit type, thick meat, rich sugar and strong aroma are suitable for hairless round or oval varieties. Before processing, the mold, pests, mechanical injuries, deformities, over-mature and fruits less than 30 mm in diameter are removed.
(2) Production process: After the raw materials are selected, wash them thoroughly with water, and after immersing for 3 to 4 minutes in an alkali solution with a concentration of 20% to 25% and a temperature of 92 to 97 ° C, immediately take out the rinse and rub the skin. . The kiwi slices are sliced ​​according to the three levels of large, medium and small, and the thickness is 4-6 mm. Selection, canning. Hot sugar water having a concentration of 35% and a temperature of 80 ° C was injected. Exhaust, seal the can. Sterilize according to the sterilization formula (5 ~ 15) / 100 ° C, and then cool to about 40 ° C. Wipe the storage in storage.
Note: syrup kiwi slices canned, raw materials should choose long round fruit, not over cooked, the texture should be slightly hard, it is best to slice first and then send. According to the length of the fruit, it is cut into 3 to 5 pieces, and graded according to the thickness and the transverse diameter. The other processes are the same as the canned fruit.
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