Guava can and processing technique
A guava and canning technology, which is applied in the field of guava canning and processing technology, can solve the problems that there is no record of guava, and achieve the effects of reducing the loss of heat-sensitive substances, moderate sweet and sour, and rich nutrition
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Embodiment 1
[0014] Take the following raw materials in parts by weight, 450 g of guava, 80 g of sherry, 0.05 g of malic acid, 0.05 g of calcium chloride, 50 g of rock sugar, 40 g of honey, 1 g of vitamin C, and 600 g of water.
[0015] The processing technology of described canned guava is to take the described guava which is mature, dense in flesh, free from damage and rot, and cleansed by pests and diseases, soak the fruit in boiling water for 15 seconds, place in cold water to peel and cut, It is required to be cut into small cubes with a side length of about 2cm; rinsed with clean water, removed the surface water, placed in 1% salt water for processing, and then rinsed 3 times with flowing clean water, and the obtained guava pieces were used for later use. 75% by weight of rock sugar is added to part of the water to make a syrup with a concentration of 25%, the syrup is heated to 90 ° C, the guava pieces after color protection are put into the syrup to soak for 6 minutes, then cooled t...
Embodiment 2
[0017] Take the following raw materials in parts by weight, 600 g of guava, 100 g of sherry, 0.8 g of malic acid, 0.5 g of calcium chloride, 100 g of rock sugar, 60 g of honey, 5 g of vitamin C, and 800 g of water.
[0018] The processing technology of described canned guava is to take the described guava which is mature, dense in flesh, free from damage and rot, and cleansed by pests and diseases. The fruit is soaked in boiling water for 30 seconds, placed in cold water, peeled and cut into sections, It is required to be cut into small cubes with a side length of about 2cm; rinse with clean water, remove the surface water, put it in 1% salt water for treatment, and then rinse with flowing water for 3-5 times. The rock sugar of 75% by weight is added to part of the water to make a syrup with a concentration of 25%, the syrup is heated to 90 ° C, the guava pieces after the color protection are put into the syrup to soak for 15 minutes, and then cooled to room temperature for 14 ...
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