Peach cannery approach

The raw materials choose to be sliced, decorated, pre-cooked, pre-cooked, canned, canned, encapsulated, refrigerated. The material chooses a high-quality walnut with a maturity of 8.50%, fresh and full, disease-free and mechanical injuries above 5 cm in diameter. Two slices of cucumbers and nucleus cut the walnuts in half, without tilting them into size blocks, and then cucumbered the walnuts in 2 per cent of salt water. Cutting the cucumbers with a nucleus to dig up the nuclei, to be smooth and elliptical, but not to be too much or torn, but to leave red fruit. The nucleus should be immersed in time, or in 2% salt water, to be coloured 3 decorated, and the nuclei pellets must be ploughed down to a single layer of flat ground on a alkalin wire network, so that the fruit skin is fully washed with alkaline fluid. Concentrations of alkaline fluids ranged from 6 to 12 per cent and temperatures from 85 to 90°C. The processing time was 30-70s, which was then washed with water. 4 Pre-cooking places the alkaline purified peach in a 0.1% lemon acid thermal solution, hot 2-5min at 90 - 100°C, to the extent that the peach is translucent. It cools with cold water as soon as it's hot. Five patches, canned with a sharp knife, to remove the patches from the ground and the remaining skin chips. Peach blocks have been modified to separate the tanks in different colours and sizes, so as to ensure that the discharge is complete and that the capacity is not less than 55 per cent of the net weight. Injection of hot sugar water above 80 °C with a concentration of 25 % to 30 % of sugar fluids immediately after canning, with 0.1 % lemon acid and 0.03 % different Vc. Six vents, sealed cans, are vented at the heat of the exhaust tank and are immediately sealed at 75°C at central temperature. Or a vacuum vent with a vacuum of 0.03 ~ 0.04 MPa. It kills 10-20min in boiling water and cools to about 38°C。