Operational points 1. Raw material processing. Strawberries poured into flowing water and soaked for 3 to 5 minutes. They are packed in perforated baskets and washed in flowing water or in a com- partment of a compressed air tank to clean the mud. Then remove the stems, sepals and rotten fruit.
2. Ingredients. 300 kg of strawberries, 75% of sugar water 400 kg, 700 g of citric acid, 250 g of potassium sorbate; or 100 kg of strawberries, 115 kg of white granulated sugar, 300 g of citric acid, and 75 g of potassium sorbate.
3. Concentrate using reduced pressure or normal pressure.
1 vacuum concentration: the strawberry and sugar water suck vacuum pot, adjust the vacuum degree of 0.04 ~ 0.05MPa, heat and soften for 5 ~ 10 minutes, then increase the vacuum to 0.08MPa or more, concentrated to 60% soluble solids ~ At 65%, the dissolved potassium sorbate and citric acid were added, and the concentration of soluble solids was 65% to 68%. The vacuum pump was turned off, vacuum was removed, the vapor pressure was increased to 0.2 MPa, and heating was continued. When the temperature of the sauce is 98 DEG C to 102 DEG C, the pan is removed.
2 Atmospheric Concentration: Pour strawberries into a double pot, add 1/2 syrup, soften with heat, add remaining syrup, sorbic acid, and citric acid while stirring, and continue concentrating to the end of the pan. Afterwards, canning, sealing, sterilizing, cooling and other treatments are performed.
The quality standard is purple or reddish-brown, shiny and uniform, and the sauce body is gluey. The blocky sauce can retain some fruit pieces, and the paste-like sauce body is delicate; the sweet and sour taste is moderate, and there is no burning smell and other odors; Soluble solids 65% export or 55% domestic sales.
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