The strawberry belongs to the perennial evergreen plant of Rosaceae. The plants are short, the fruits are beautifully colored, soft and juicy, with rich aromas, moderately sweet and sour, and are favored by consumers. After the strawberry is processed, a new type of strawberry food can be developed, which will enrich human food and greatly increase the economic benefits of the producer. Now we introduce to you 2 kinds of strawberry processing methods for reference. First, the production of strawberry dry technology 1, the choice of raw materials: choose large, uniform, bright colors, no injury and scars, no pests, aroma, sweet and palatable strawberry as raw material. 2. Cleaning: Rinse spare strawberries into flowing water and rinse thoroughly to remove sediments and other debris. 3, to go to the fruit pedicle: When you go to pedicure to take light, hold the pedicle to turn the fruit by hand, or use the pedicle knife to make tylos. At the same time, remove impurities and unqualified fruits. 4. Add sugar and cook: firstly prepare 40% sugar solution, put it in boiling pot and heat it to boiling, then add the strawberry fruit, then heat it to boiling, and keep it for 10 minutes. After cooling, take out the sugar and strawberry fruit, put it in a prepared container, and serve the sugar in a 40% sugar solution for 6-8 hours. 5. Filtrate: Remove the sugared fruit from the sugar solution and pour the sugar on the bamboo sieve for 30 minutes. 6, baking: the strawberry fruit single layer tiled on a porcelain dish, baked in an oven, there are three ways to control the temperature: (1) 180 °C for 10min, dropped to 120 °C for 20min, then 100 °C for 24h. (2) Hold at 180°C for 20 minutes, reduce to 120°C for 2 hours, then maintain at 80°C for 20 hours. (3) Hold at 180°C for 30 minutes, reduce to 120°C for 1 hour, and finally maintain at 70°C for 12 hours. The three types of baking methods have basically the same effect and can be freely selected. 7, packaging inspection: remove the broken fruit, irregular whole fruit, and then bagging, that is, the finished product. The finished dried strawberry is acrid red and uniform in size. The seeds are exposed on the outside, like sesame seeds on the surface of the fruit. With strawberry aroma, sweet and sour taste. The moisture content is 7%-8% without pathogenic bacteria and corruption caused by microorganisms. Second, the production of strawberry tart technique 1, the choice of raw materials: select the dark red color, hardness, toughness, resistance to cooking, fruit shape good strawberry varieties for processing. 2. Soaking: The cleaned strawberry fruit is immersed in a solution of 0.1%-0.7% calcium chloride and sodium sulfite for hardening and color protection. The soaking time depends on the variety and maturity, generally soaking for 5-8 hours. 3. Rinse: Remove the soaked fruit and rinse it 3 times with fresh water. 4. Impregnation of sugar liquid: Dilute the rinsed fruit in dilute sugar liquid for 10-12 hours. After removing, heat the sugar solution to increase its concentration, add appropriate amount of citric acid to adjust the ph value to 5.5-6.0, pour the fruit into the sugar solution and macerate for 18-24 hours, then sugar cook to contain 65% of soluble solids. Above, soak for 18-24 hours. 5. Baking: After the fruit is drained and drained, it is baked in a drying room or in an oven at a temperature of 55-60°C. It should be baked until it is not sticky, Microsoft or not. Pay attention to the constant exhaust fan exhaust during baking. The dried fruit should be taken out immediately, sent to the packaging room and placed on the workbench, separated from the container while hot, and shaped like a plumb bob with an electric fan. 6, packaging for sale: The produced strawberry candied fruit according to size, color grade packaging. According to 30g, 50g and other different quality specifications, it can be wrapped in tin foil or polyethylene film into a tube, strip, block, etc., and sealed with an external aluminum foil bag, and then packaged and sealed with exquisite carton.
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