Canned litchi

Canned lychee in sugar water is a kind of canned food, the main material is lychee. Litchi is a subtropical fruit tree, fresh flesh was translucent fat-like, delicious. Canned lychee in sugar water has the effects of tonifying the lung, calming the heart, and spleen, and appetizing. Raw material selection Canned litchi with sugar and water is 8. to 90% of the ripe fruits, most of the pericarp is bright red, and the green part shall not exceed 1/4 of the fruit surface. After the selection of classification, generally divided into more than 3.2cm and 2.8-3.2cm two levels. Less than 2.8cm, it is used to make litchi juice raw materials. The fruit must be fresh and must be transported to the factory within 24 hours after harvest, and no later than 36 hours. After entering the factory, fruit selection shall be carried out. Any small fruit, brown peel, soft rot out of water or mildew and rupture shall be removed. Raw material cleaning Wash with water first, then soak in 0.1 potassium permanganate solution for 5 minutes to disinfect, and then rinse with flowing water for 5 minutes. The operation should be careful when soaking and washing, and the peel should not be operated to avoid contamination of the pulp. Peeling and Nucleating Canned litchi with sugar water is inserted into the pedicle with a large or small head of the core-piercing cylinder (1.5-1.6cm in diameter, 1.3-1.4cm in diameter, sharp at the head end) and tweezers with a sharp knife at the tail end according to the peel size, and the large or small head of the core-piercing cylinder is rotated slightly, not too hard, so as to touch the seed nucleus. Use the tip of the knife to insert a slight turn along the cut of the piercing tube to completely separate the pulp from the seed core, then use tweezers to clip out the seed core and tear off the peel from near the hole. In operation, to preserve the integrity of the pulp. After peeling off the kernel, immediately put the pulp into clean water, without contamination, and avoid contact with any iron tools. Pulp should be peeled and collected, and each pot of pulp is about 2kg or so, which will be sent to the next process. Finishing and grading Canned lychee in sugar water is peeled and cored and then finished. Picking up the broken and separated pulp, if the meat with nuclear crumbs, nuclear membrane and nuclear handle, must be cut with scissors. Put the finished pulp in a perforated sieve (no more than 4kg per sieve) and rinse it in flowing water. The shorter the time, the better, preferably no more than 2 minutes. The peeled and pockered pulp should be graded and rinsed within 12 minutes to minimize the time in contact with air. After rinsing, it will be sent to canning immediately and cannot be overstocked. The shorter the time of the above process, the better, otherwise, it will affect the flesh to turn red. Pulp canning Use 567g (108 double type) plain iron body and acid-resistant coated iron lid. Empty tank should be washed, and then boiling water disinfection. The amount of pulp is 330-335g per can, and the sugar water is sent to the can immediately after filling. Pour sugar water Sugar water is used as the filling liquid inside the can. When the temperature is 20 ℃, the white sugar liquid is determined to be 30% by Baomei degree, and citric acid is used to adjust the acid content of the sugar liquid to about 0.2. The amount of sugar water injected is 242g per can, and the temperature of sugar water injected should not be lower than 75 ℃. Exhaust Seal After filling sugar water, it will be sent to the exhaust box. The exhaust box is filled with steam, the temperature reaches about 90 ℃, and the time for the can to pass through the exhaust box is about 6-7 minutes. After passing through the exhaust box, the temperature of the tank core reaches above 75 ℃. Cover immediately after exhaust and seal with a sealing machine. After sealing, check whether the sealing is good, and sterilize within 10 minutes after sealing. sterilization cooling Boil the water in the sterilization pot, then put the canned food into the pot, and then re-warm the hot water in the pot to work overtime. When the water is boiled again, the time will be calculated and completed in 3 minutes. The entire sterilization process is required to be completed within 10 minutes. After sterilization, hang out the can, quickly put it into the cooling pool, cool it with running water, so that the temperature of the tank core drops below 30 ℃, the shorter the cooling time, the better, otherwise it will affect the flesh to turn red.

Product Classification:

Canned fruits and vegetables

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athena@enjoyoriginal.com

Hotline:

86 18350212718

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Raw material selection
Canned litchi with sugar and water is 8. to 90% of the ripe fruits, most of the pericarp is bright red, and the green part shall not exceed 1/4 of the fruit surface. After the selection of classification, generally divided into more than 3.2cm and 2.8-3.2cm two levels. Less than 2.8cm, it is used to make litchi juice raw materials. The fruit must be fresh and must be transported to the factory within 24 hours after harvest, and no later than 36 hours. After entering the factory, fruit selection shall be carried out. Any small fruit, brown peel, soft rot out of water or mildew and rupture shall be removed.

Raw material cleaning
Wash with water first, then soak in 0.1 potassium permanganate solution for 5 minutes to disinfect, and then rinse with flowing water for 5 minutes. The operation should be careful when soaking and washing, and the peel should not be operated to avoid contamination of the pulp.

Peeling and Nucleating
Canned litchi with sugar water is inserted into the pedicle with a large or small head of the core-piercing cylinder (1.5-1.6cm in diameter, 1.3-1.4cm in diameter, sharp at the head end) and tweezers with a sharp knife at the tail end according to the peel size, and the large or small head of the core-piercing cylinder is rotated slightly, not too hard, so as to touch the seed nucleus. Use the tip of the knife to insert a slight turn along the cut of the piercing tube to completely separate the pulp from the seed core, then use tweezers to clip out the seed core and tear off the peel from near the hole. In operation, to preserve the integrity of the pulp. After peeling off the kernel, immediately put the pulp into clean water, without contamination, and avoid contact with any iron tools. Pulp should be peeled and collected, and each pot of pulp is about 2kg or so, which will be sent to the next process.

Finishing and grading
Canned lychee in sugar water is peeled and cored and then finished. Picking up the broken and separated pulp, if the meat with nuclear crumbs, nuclear membrane and nuclear handle, must be cut with scissors. Put the finished pulp in a perforated sieve (no more than 4kg per sieve) and rinse it in flowing water. The shorter the time, the better, preferably no more than 2 minutes. The peeled and pockered pulp should be graded and rinsed within 12 minutes to minimize the time in contact with air. After rinsing, it will be sent to canning immediately and cannot be overstocked. The shorter the time of the above process, the better, otherwise, it will affect the flesh to turn red.

Pulp canning
Use 567g (108 double type) plain iron body and acid-resistant coated iron lid. Empty tank should be washed, and then boiling water disinfection. The amount of pulp is 330-335g per can, and the sugar water is sent to the can immediately after filling.

Pour sugar water
Sugar water is used as the filling liquid inside the can. When the temperature is 20 ℃, the white sugar liquid is determined to be 30% by Baomei degree, and citric acid is used to adjust the acid content of the sugar liquid to about 0.2. The amount of sugar water injected is 242g per can, and the temperature of sugar water injected should not be lower than 75 ℃.

Exhaust Seal
After filling sugar water, it will be sent to the exhaust box immediately. The exhaust box is filled with steam, the temperature reaches about 90 ℃, and the time for the can to pass through the exhaust box is about 6-7 minutes. After passing through the exhaust box, the temperature of the tank core reaches above 75 ℃. Cover immediately after exhaust and seal with a sealing machine. After sealing, check whether the sealing is good, and sterilize within 10 minutes after sealing.

sterilization cooling
Boil the water in the sterilization pot, then put the canned food into the pot, and then re-warm the hot water in the pot to work overtime. When the water is boiled again, the time will be calculated and completed in 3 minutes. The entire sterilization process is required to be completed within 10 minutes. After sterilization, hang out the can, quickly put it into the cooling pool, cool it with running water, so that the temperature of the tank core drops below 30 ℃, the shorter the cooling time, the better, otherwise it will affect the flesh to turn red.

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