According to the shape after processing, canned kiwifruit can be divided into two types: kiwi fruit (canned fruit) and kiwifruit canned food. Both processing processes are basically the same, and the kiwifruit slices can be sliced ​​in multiple steps. (1) Raw material selection: The varieties with large fruit size, thick flesh, rich sugar, and strong flavor are more suitable for hairless round or oval varieties. Prior to processing, mildew, diseases, insect pests, mechanical injuries, malformations, excessive ripeness, and fruit with a diameter of less than 30 mm were excluded. (2) Production process: After the raw materials are selected, fully wash them with water, put them into a concentration of 20% to 25%, and soak in the alkaline solution at a temperature of 92 to 97°C for 3 to 4 minutes, immediately take out the rinse, and rub it to remove the skin. . The kiwifruit slices are sliced ​​according to large, medium and small grades, with a thickness of 4 to 6 mm. Selection, canning. Hot sweet water with a concentration of 35% and a temperature of 80°C was injected. Exhaust, sealed cans. According to the sterilization formula (5 ~ 15) / 100 °C sterilization, and then cooled to about 40 °C. Wipe storage. Note: Canned kiwifruit slices, raw materials should be selected oval fruits, can not be over cooked, texture should be slightly hard, it is best to go after the first slice. According to the different length of the fruit were cut into 3 to 5 pieces, and according to the thickness and transverse diameter size classification, other processes with the whole fruit canned.
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