Selection of raw materials → peeling → cutting → coring → sulfur treatment and hardening → sugar boiling → sugar pickling → drying → packaging.

Production method 1. Selection of raw materials: choose raw materials with large round fruit shape, small stone, loose pulp, difficult cooking and suitable maturity. You can choose Ruby, Wojin and Guoguang.

2. Peeling: After grading according to the degree of damage, peel off the skin and dig out the pulp of the damaged part.

3. Cutting and coring: cut in half along the suture line and dig out the core.

4. Sulfur treatment and hardening; Soak the fruit block in the mixed solution of 0. 1% calcium chloride and 0.2 ~ 0.3% sulfurous acid for about 8 hours, harden and sulfur treat. The varieties with hard meat only need sulfur treatment. Every 100 kg of mixed solution can soak 120 ~ 130 kg of raw materials. When soaking, hold down the heavy objects to prevent them from floating. Pick it up after soaking and rinse it with water for 2 ~ 3 times.

5. Boiling sugar: Prepare 25 kilograms of 40% sugar solution in aluminum pot, heat and boil, and pour in 60 kilograms of apples. After boiling with strong fire, add 2 kg of liquid left after the last soaking and boil again. It takes about 30 ~ 40 minutes to repeat this three times. At this time, the pulp is soft and not rotten, but expands with the boiling of the sugar solution, and tiny cracks appear on the surface. Then add sugar every 5 minutes. Add 5 kg of sugar for the first and second time, 5.5 kg for the third and fourth time, 6 kg for the fifth time and 7 kg for the sixth time, and cook for 20 minutes. The total amount of sugar added is two-thirds of the weight of fruit. The whole sugar boiling process takes 1 ~ 1.5 hours. When the apple pieces are soaked in the sugar solution and become transparent, they can be cooked.

6. Sugar stains: Take the pot while it is hot, and pour the fruit pieces and sugar liquid into it for 2 days to make the pulp eat sugar evenly.

7. Drying: Take out the fruit blank, spread it on a bamboo curtain or drying tray, send it into a drying room, and dry it at 50 ~ 60℃ for 36 hours. It can also be dried.

8. Packaging: Remove the preserved fruits with scars, bluish color and uneven color, then pack them in plastic film food bags according to kilograms, and then pack them in cartons.

Quality standard: the surface of preserved fruit is not sticky, the flesh is tough, the fruit block is transparent and golden yellow, and the water content is about 15 ~ 18%. This food is sweet and sour.

Precautions 1. To prevent the finished product from returning to sand, a small amount of malic acid or starch syrup can be added.

2. In the process of boiling sugar, make sure that the sugar fully penetrates into the preserved fruit.

Apple dried fruits

Selection of raw materials → cleaning → slicing → curing → fumigation → softening → grading → packaging.

Production method 1. Selection of raw materials: the fruit should be of medium size, with high sugar content, dense meat, thin skin, low tannin content, high dry matter quality and full maturity. Remove the rotten fruit. Late-maturing or middle-maturing varieties are more suitable, such as Daguoguang, Xiaoguoguang, Indian, Jin Shuai and Hongxing.

2. Cleaning: Wash with running water until the epidermis is clean.

3. Peeling: Peeling can be done manually or mechanically.

4. Slicing: first cut in half, remove the core, and then cut into thin slices of about 5 ~ 7 mm horizontally.

5. Soak in salt water: Soak the cut apple slices in 3-5% salt water or 0.2-0.3% sodium sulfite solution quickly to protect the color and prevent oxidation discoloration.

6. Sulfur fumigation: Pick up the apple slices and string them up or put them in a fruit bowl, and fumigate them in a sulfur fumigation room for about 1 hour. Generally, one ton of raw materials needs about 2 kilograms of sulfur powder.

7. Drying: after sulfur fumigation, it is sent to a drying room for drying; The loading capacity per unit area is 4 ~ 5 kg/m2. The initial drying temperature is 75 ~ 80℃, and then gradually decreases to 50 ~ 60℃, and the drying time is 5 ~ 8 hours. The drying rate is 6 ~ 9: 1 (raw material: finished product).

8. Softening: In order to make the water content of each part of dried apples balanced and the texture suitable for softness, it can be stacked in a closed container in a storage room for 2-3 weeks.

9. Classification: According to product quality, it is divided into standard finished products, waste products and wet products.

10. packaging: dried apples can be packed in wooden cases, cartons and plastic film food bags to avoid moisture.

The quality standard is bright in color, large in size, thick in meat, fragrant, not moldy, and requires no impurities such as insects, mud and sand. When held by hand, it is non-sticky and elastic, with a water content of no more than 20% and a sulfur content of no more than 0.05% and no coking and crusting.

Homemade canned apples

Formula of raw materials: 500g of apple and 50 ~ 100g of sugar.

Manufacturing method: 1. Take 1 large glass bottle with lid, scrub it clean, and boil it in water for later use.

2. Boil sugar and water (about 500g).

3. Wash the apple, peel and remove the core, add sugar water and blanch it with boiling water, then cook the apple meat with slow fire until it becomes soft.

4. Take the boiled bottle, pour out the boiling water in the bottle and drain it. Put the burnt apples and sugar water into the bottle while it is hot, cover it, and then wipe the outside of the bottle with a wet rag.

Note 1. Besides apples, it can also be made of various fresh fruits, such as pears, bayberry, loquat, peaches, apricots, lychees, longan, pineapples, oranges and so on.

2. The apple in syrup made by this method has low sugar concentration and low water content, and it is not suitable for long-term storage without strict disinfection.

apple jam

Apple jam sold in the market contains a lot of fructose, sucrose, pectin and water, and also contains a certain amount of fruit acid, vitamins, protein, fat, iron, phosphorus, calcium and other indispensable nutrients for human body.

Raw material selection → raw material treatment → precooking → pulping → concentration → canning → canning → cooling.

Production method: 1. Selection of raw materials: choose fruits with good freshness, moderate maturity, high pectin content, dense meat quality, tenacity and rich fragrance.

2. Raw material treatment: The process of washing, peeling, dicing, stone removal, stem removal and calyx removal of fruit is the same as that of apple with sugar water.

3. Pre-cooking: put the treated pulp into a jacketed pot, add clean water accounting for 10 ~ 20% of the pulp weight, boil for 10 ~ 20 minutes, and stir constantly to soften the upper and lower fruit pieces evenly. The pre-cooking process directly affects the gelatinization degree of the finished product. If precooking is not sufficient, less pectin will ooze from the pulp tissue. Although the finished product is cooked with sugar, it is not soft and has opaque lumps, which will affect the flavor and appearance. If precooking is excessive, pectin in pulp tissue will be hydrolyzed in large quantities, which will affect gelatinization ability.

4. Beating: beat the pre-cooked fruit blocks into pulp with a beater with the aperture of 0.7 ~ 1.0 mm, and then filter by friction to separate the fruit residues.

5. Concentration: Pour 100 kg fruit pulp into aluminum pot (if possible, it is best to boil it in a jacketed pot), add sugar solution with a concentration of about 75% in 1 twice, continue to concentrate, and keep stirring with a wooden stick. The firepower should not be too strong, nor should it be concentrated at one point, otherwise the jam will be burnt black. The concentration time is 30-50 minutes. Stir up a small amount of jam with a wooden stick, and when the jam flows downwards into sheets or the temperature reaches 105 ~ 106℃, it can be taken out of the pot.

6. canning: put the concentrated apple puree into a cleaned and disinfected 454g glass jar while it is hot, and boil the lid and apron in boiling water for 5 minutes.

7. Sealing the can: insert the rubber ring, put the can cover away and tighten it. Inverted for 3 minutes for sterilization. When sealing the tank, the center temperature of the tank shall not be lower than 85℃.

8. Cooling: cooling to below 40℃ by stages in the hot water pool, wiping the cans and warehousing.

Quality standard 1. The puree is reddish brown or amber with uniform color.

2. It has the proper flavor of apple puree, no burnt smell and no other peculiar smell.

3. The slurry is viscous, does not flow, does not secrete juice, does not contain sugar crystals, and has no peel, fruit stalk or fruit stone.

4. The total sugar content is not less than 57% (converted into saccharification), and the soluble solid content is 65-70%.

Note: If it is sold in bulk or the soluble solid content in the raw pulp is low, 0.05 ~ 0. 1% sodium benzoate can be added for preservation.

cider

Raw material selection → cleaning → mashing → juicing → feeding → fermentation → determination → blending → storage → bottling.

manufacturing method

1. raw materials: the fruit is fully ripe and harvested when the sugar content is the highest. You can also brew apple distilled wine with inferior fruits.

2. Cleaning: rinse with clear water to remove impurities.

3. Mash: Mash mechanically or manually to make juice.

4. Juicing: Juicing with a juicer can also be replaced by a wooden press or a cloth bag. The juice yield is generally 56~60%.

5. Into the tank: rinse the inner wall of the tank with clear water, then pour in apple juice, leaving a gap of about 20% on it and filling it evenly. 8 ~ 10g potassium pyrosulfite (called dioxygen) was added to every 100kg fruit juice to inhibit the activities of other miscellaneous bacteria harmful to yeast.

6. Fermentation: Generally, "natural fermentation" is adopted, that is, yeast attached to the surface of apple peel is used for fermentation. The fermentation time varies with sugar content, temperature and yeast, and generally takes 4~ 10 days. When the room temperature is high and the liquid temperature reaches 28~30℃, the fermentation time is fast. A few hours later, there was a rustling sound like eating mulberry leaves, and the surface of the juice was blistered. At this point, the yeast has converted sugar into alcohol and released carbon dioxide. If this phenomenon does not appear for a long time, it may be because there are too few yeasts or insufficient air in the juice, or the temperature is low, so it is necessary to add the juice with strong fermentation in time, or rotate or heat the jar properly.

7. Determination: After the peak of fermentation, the liquid temperature gradually decreased, the sound became silent, the bubbles became less, the sweetness became weaker, and the wine taste increased. When the sugar content approaches zero, it proves that the main fermentation stage is basically over.

8. Preparation: Generally, the sugar content of apple fruit does not exceed 15 degrees, so only fruit wine below 9 degrees can be prepared, while ordinary fruit wine is easy to store only when its alcohol content reaches 14~ 16 degrees. So now most of them add edible alcohol immediately after the main fermentation to adjust the alcohol content to above 14~ 16.

9. Storage: transfer the fruit wine to a small pot and store it in a sealed way.

10. bottling: filter the stored liquor, put it into sterilized glass bottles, and sterilize it in hot water at 70℃ 10~ 15 minutes.

Quality standard color: golden yellow, clear and transparent, without obvious suspended matter and precipitation.

Aroma: It has the aroma of apple fruit and strong aroma of cider.

Flavor: sweet and sour, refreshing, mellow and rich.

Alcohol: less than 16 (20℃, volume percentage).

Reducing sugar:160 g/L.

Total acid: 3.5 ~ 5.5g/L.

Volatile acid: 0.7 g/L.

Matters needing attention

1. The temperature should be adjusted between 28~32℃ during fermentation.

2. If high-quality fruit wine is brewed, sugar deficiency should be added many times before the main fermentation, after the main fermentation, the can should be opened, the post-fermentation aging should be carried out under closed conditions, and then clarification should be carried out.