The main techniques for producing longan cans are: raw material selection, Fruit washing, peeling and core removal, rinsing, canning, sugar adding, exhausting, sealing, sterilization, and cooling. 1. It is better to choose raw materials with thick flesh, dense tissue, and moderate sugar content. Maturity requirements are 89 mature, no mildew, no pests and diseases, remove broken fruit and unqualified small fruit. 2. Wash the fruit and cut the fruit, remove the stem, pour the fruit into the washing waste, and wash the dirt with water. 3. Peel and remove the core manually and use the core remover to remove the nucleus. After the nucleation, the hole should be kept intact. Try to avoid cracks and nicks. Then peel the skin by hand. After the nucleus and peeled longan, they should be immersed in enamel basins containing 1% saline solution according to their size, hardness and hardness. Do not expose them to the air to prevent discoloration. Rinse clean cans with fresh water. 4. Canning requirement The flesh size in the same can should be basically uniform. Canned fruit quantity requirements, 8113 cans, net weight 567g, loading fruit 280-290g, 781 tanks, net weight 321g, loading fruit 150-160g. 5. The sugar content of canned sugar canned products is 14%-18%. According to the sugar content of longan pulp during canning, the sugar content of the sugar can be adjusted so that the sugar balance between longan and sugar can be balanced. The sugar content after canning is 14 %—18%. For example, if the amount of sugar in the canned longan pulp is measured as 14%, then the concentration of the prepared sugar liquid is 18%. In addition, 0.2% citric acid was added to the sugar water, the pH of the contents of the can was adjusted to 4.2, and 0.02%-0.08% calcium chloride was added to increase the crispness of longan pulp. When sugar is added, the temperature of the sugar water is heated to 85°C and then poured into the canned container to leave a headspace. 6. Exhaust treatment shall be performed after exhausting and sealing canned sugar. The exhaust method is vacuum exhaust and heat exhaust. Vacuum evacuation is carried out in a vacuum sealer. The required vacuum is 40 kPa to 53 kPa, and it is sealed immediately after venting. Heat exhaust, in the exhaust box, with steam heating, exhaust 7min, require the tank temperature of 70-75 °C, immediately after the exhaust seal sealing machine. 7. Sterilization, cooling and sealing shall be sent as soon as possible after sterilization. Sterilization is atmospheric sterilization, ie sterilization in boiling water at 100°C. The No. 781 tank with a net weight of 321g requires sterilization for 8min (3 - 5min/100°C) with the requirement of heat exhaust, and the requirement for vacuum exhaustion is 10min. The No. 8113 canister with a net weight of 567g was sterilized with a heat exhauster for 10 minutes (3-7min/100°C), and the requirement for vacuum exhaust seal sterilization was 12min. Immediately after sterilization, immersed in cold water and cooled to 37°C.
Chocolate Pumpkin Seeds Co.,Ltd , http://www.chgojiberry.com