Key points of operation
① Selection of raw materials: high-quality yellow peaches with maturity of 8.5%, freshness, fullness, no pests and diseases, no mechanical damage and diameter of more than 5cm are selected.
(2) Cutting and core digging. Cut the yellow peach in half along the longitudinal direction of the seam, and don't skew it to cause large or small pieces. After cutting in half, soak the yellow peach slices in 2% salt water to protect the color. Dig out the peach pit from the cut semi-yellow peach block with a core digger, and dig it smooth and oval, but don't dig too much or break the fruit, and the red flesh can be left a little. After core excavation, it should be soaked in alkali or soaked in 2% salt water to protect the color.
(3) Peeling and rinsing: evenly spreading the peach kernels downwards on the steel wire mesh of the alkali ironing machine, so that the peels are fully washed by alkali liquor. The alkali liquor concentration is 6% ~ 12% and the temperature is 85 ~ 90℃. The treatment time is 30-70s, and then the lye is washed with clear water.
(4) Pre-cooking: put the washed alkali liquor Zhi Tao block into a hot solution containing 0. 1% citric acid, and blanch at 90-100℃ for 2-5 minutes until the peach block is translucent. Immediately after blanching, cool with cold water.
⑤ Trimming and canning. Cut off the spots and residual dander on the surface of the peach block with a sharp knife. Pruned peach slices should be canned in different colors and sizes, and the canning amount should be not less than 55% of the net weight. Immediately after canning, 25% ~ 30% hot sugar water above 80℃ was injected, and 0. 1% citric acid and 0.03% isoVC were added.
⑥ Exhaust sealing: Hot exhaust is carried out in the exhaust box, and the tank body is sealed immediately when the central temperature reaches 75℃. Or vacuumizing and exhausting, and the vacuum degree is 0.03-0.04 MPa.
⑦ Sterilization and cooling: sterilize in boiling water 10 ~ 20min, and then cool to about 38℃.
Ingredients: fresh yellow peach 3-4 crystal sugar 30g.
1. Wash the yellow peaches with clear water;
2. Use a peeling knife to peel off the outer epidermis on the yellow peach.
3. Cut the peeled yellow peach into 8 pieces and remove the core;
4. Add a proper amount of water to the pot, add the cut yellow peaches, and boil over high fire;
5. After boiling, remove the floating foam on the water surface with a spoon;
6. Add 1: 5 rock sugar and cook for about 15 minutes on medium heat. Turn off the heat until the yellow peaches are soft and the fragrance of the yellow peaches is scattered everywhere.
7. Put the glass bottle in the pot for about 3 minutes.
8. After the water in the glass bottle is wiped clean, pour in the cooked yellow peach, boil the bottle in cold water, cover it while it is hot, let it cool and put it in the refrigerator.
Precautions:
1. The water quantity can be flexibly controlled according to your own taste. If you like heavy taste, put less water, and if you like light taste, put more water.
2. Boiled yellow peaches can be put in sterilized glass bottles, refrigerated in the refrigerator, and then eaten better.