Method for making preserved candied pears
A production method and technology of preserved fruit, applied in confectionary, confectionary industry, food science, etc., can solve the problems of easy browning of preserved fruit, easy loss of nutritional components, loss of nutritional components, etc., to improve sugar penetration and drying efficiency, The effect of bright color and extended shelf life
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Embodiment 1
[0018] 1) Smoke the pears with ignited sulfur for 2 to 3 hours;
[0019] 2) Wash the smoked pears with clean water for 3 to 5 minutes, then peel, remove the core, and cut into petals;
[0020] 3) Precook the pear petals above for 15-20 minutes by immersing them in a color-protecting solution with a temperature above 95°C, and then immerse them in water with a temperature lower than 20°C to cool for 10-15 minutes. Formulated with sodium sulfite, the color protection solution contains 300PPM sodium metabisulfite;
[0021] 4) Immerse the pear petals that have undergone color protection treatment in the primary sugar infiltration solution with a temperature of 55-60°C for vacuum thermofiltration for 0.5 hours, and the vacuum degree is -0.08MPa; calculated by mass percentage, the primary sugar infiltration solution Sugar is 25%, citric acid is 0.5%;
[0022] 5) Immerse the pear petals treated with vacuum hot osmotic sugar in the secondary osmotic sugar solution with a temperature...
Embodiment 2
[0027] The steps are the same as those in Example 1; calculated by mass percentage, the primary sugar solution, the secondary sugar solution and the third sugar solution contain 0.2% pectin respectively.
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