A kind of processing method of young peach whole fruit

Abstract

The invention discloses a method for processing whole young peaches, comprising the following steps: adding sugar solution: placing the young peaches after removing the stems and pedicles into a retort bag, and then adding sugar solution into the retort bag; vacuum slow cooking: evacuating and sealing the retort bag containing the young peaches and sugar solution, and then retorting the retort bag; freezing: freezing the retort bag after retorting; rinsing to remove bitterness: thawing and rinsing the frozen young peaches. Vacuum packaging is used to remove air from the young peach pit, accelerating the flow of sugar solution through the stem to the kernel inside the pit, and utilizing high osmotic pressure to destroy the kernel skin, causing bitter substances to seep out; and ensuring that the high-concentration sugar solution is primarily located in the kernel, reducing the amount of sugar used; rinsing to remove bitterness not only removes amygdalin, but also reduces the sweetness of the final young peach product, making it suitable for consumers who are resistant to sugar. The young peaches are frozen after the sugar solution enters the kernel, softening the kernel due to the formation of ice crystals while maintaining the integrity of the young peaches.

Description

Technical Field

[0001] The invention relates to the technical field of agricultural product processing, and in particular to a method for processing whole young peaches. Background Art

[0002] Peaches are a drupe of the Rosaceae family, genus Prunus, subgenus Prunus. They are popular with consumers for their vibrant color, rich aroma, and nutritional value. To maintain healthy trees and ensure a high yield, fruit growers must thin peach trees appropriately during the young fruiting period. Fruit thinning involves manually removing unhealthy and overcrowded fruits during the ripening phase to control fruit set, optimize fruit size and quality, and ultimately improve economic returns.

[0003] Due to the fruit thinning process, a large number of young peaches are discarded every year. These young peaches are hard, sour, and inedible, and are often discarded, resulting in a significant waste of resources. By identifying business opportunities within these discarded young peaches and developing innovative products such as young peach jelly, canned peaches, preserved peaches, and prepared peaches, this can help increase added value, extend the supply chain, and hold tremendous development potential. Young peach products primarily come in slices, blocks, strips, half-fruits, and whole fruits. Whole fruits, however, are particularly popular with consumers because they retain their integrity.

[0004] However, the texture of the flesh and kernel differ significantly, resulting in a poor taste. Young peach kernels before the hard-core stage are juicy, surrounded by a soft outer skin. This contains the highly bitter amygdalin, which is the primary reason for the bitter taste of young peaches and their inedibility. Amygdalin itself is non-toxic, but when metabolized by the fruit itself or by β-glucosidase in the human body, it produces highly toxic hydrocyanic acid, the primary component of peach kernel toxicity. Zhao Yuying et al. reported two cases of acute peach kernel poisoning. Both individuals, who were local residents and had a habit of consuming peach kernels, experienced symptoms of cyanide poisoning, such as nausea, vomiting, headache, dizziness, blurred vision, and rapid heartbeat, after consuming foods processed from peach kernels.

[0005] Removing the bitterness from young peach kernels is a primary challenge. Young peach kernels are located between the flesh and the pit, making it difficult to remove the bitterness by first cracking the shell and then soaking them, as is the case with mature peach kernels or bitter almonds. Manual kernel removal requires an incision along the suture line and then using tweezers to remove the kernel. This labor cost is high, and manual removal can cause significant cracks in the flesh and pit, compromising the kernel's integrity.

[0006] A Chinese invention patent application with application number CN201510275787.7 (publication number CN104920591A) entitled "A Processing Method for Peaches in Syrup" discloses a processing method for peaches in syrup, which includes the following steps: raw material inspection, peeling, boiling in water, removing stems, green reduction, rinsing, boiling in sugar, metal detection, weighing and bottling, adding sugar liquid, venting and sealing, sterilization and cooling; among them, the boiling in sugar step is: placing the rinsed peaches in sugar liquid with a sugar content of 40-45°, and boiling at 80-95°C for 10-20 minutes. However, the sugar liquid after sugar cooking cannot be reused because it contains amygdalin and can only be discarded, resulting in huge waste and high processing costs. In addition, the young peaches after sugar cooking are sweeter. In addition, the pits of the young peaches thinned out before the hard-core period are not lignified, but their texture is still relatively hard, which is quite different from the texture of the flesh and has a poor taste. Even if the flesh is cooked at 100℃ and softened, the pits are still difficult to soften. Summary of the Invention

[0007] The technical problem to be solved by the present invention is to provide a processing method for whole young peaches with low sugar content, low sweetness and softened cores in response to the above-mentioned existing technical status.

[0008] The technical solution adopted by the present invention to solve the above technical problems is: the processing method of the whole young peach fruit is characterized by comprising the following steps:

[0009] (1) Alkali peeling: Soak the young peaches in alkali solution to remove the peel;

[0010] (2) Removing the fruit stalk and pedicle: Pruning the young peaches after removing the peach skin, and removing the fruit stalk and pedicle of the young peaches;

[0011] (3) Adding sugar solution: Put the young peaches after removing the fruit stems and pedicles into a cooking bag, and then add sugar solution into the cooking bag;

[0012] (4) Vacuum slow cooking: vacuum and seal the cooking bag containing the young peaches and sugar solution, and then cook the cooking bag;

[0013] (5) Freezing treatment: After cooking, freeze the retort bag;

[0014] (6) Rinse to remove bitterness: Thaw and rinse the frozen young peaches.

[0015] Furthermore, in step (2), the method for removing the stem and pedicle of the young peach is to place the young peach on a sponge and use friction to remove the stem and pedicle. Other methods can also be used to remove the stem and pedicle. The method of removing the stem and pedicle with a sponge of the present invention has the least impact on the integrity of the young peach.

[0016] Furthermore, in the step (3), the added sugar solution has a mass fraction concentration of 35-65%, and the ratio of the sugar solution volume to the mass of the young peaches is 30-60 ml / 100 g.

[0017] Furthermore, in step (3), the added sugar solution has a mass fraction concentration of 50%, and the sugar solution volume to young peach mass ratio is 45 ml / 100 g. The high concentration of sugar solution can generate osmotic pressure, causing the water in the young peach kernel to seep into the sugar solution.

[0018] Furthermore, in step (4), the sealed retort bag is placed in a water bath for constant temperature heating, wherein the water bath is set at a temperature of 60-90°C for 6-12 hours. The heating effect of vacuum cooking can soften the flesh and core; the higher the temperature, the greater the osmotic pressure, and therefore, high temperature can further promote the exudation of bitter substances in the kernel.

[0019] Furthermore, in step (4), the setting temperature of the water bath is 75° C. and the heating time is 9 hours.

[0020] Furthermore, in step (5), the specific operation of freezing is: placing the cooking bag in an environment of -25°C to -10°C and freezing for 2 to 10 days. During the freezing process, the formation of ice crystals destroys the structure of the kernel, causing it to soften. At the same time, since the kernel and the channel between the pedicle and the kernel contain a high concentration of sugar solution with a low freezing point, they will not freeze during the freezing process. Therefore, the increase in the channel volume will not cause the suture line to crack, thereby maintaining the integrity of the young peach and preventing freeze cracking.

[0021] Furthermore, in step (5), the specific operation of freezing is: placing the cooking bag in an environment of -18°C and freezing it for 5 days.

[0022] Furthermore, in step (6), after the young peaches are taken out of the retort bag and thawed, they are rinsed using the following operation: first, the sugar liquid in the young peaches is squeezed out, and then the young peaches are soaked in clean water to absorb water and swell, and then the young peaches are squeezed again, and this process is repeated several times. The squeezing-soaking-squeezing method allows the amygdalin in the young peach pits to be discharged from the body along with the water in batches. After rinsing, the young peaches are intact, free of cracks, bitterness, and toxicity. Moreover, the flesh and pits of the thawed young peaches become soft and elastic, and squeezing removes water from the pits without causing the sutures to crack and form cracks.

[0023] Furthermore, the young peach raw materials used are young peaches before the hard-core stage.

[0024] To prevent browning, in step (2), after removing the skin of the young peach, the young peach is placed in 0.1-1% V C Ice water solution.

[0025] Compared with the prior art, the advantages of the present invention are:

[0026] (1) Vacuum packaging is used to remove the air inside the young peach pit, accelerating the flow of sugar solution through the fruit pedicle to the kernel inside the pit, and using high osmotic pressure to destroy the kernel skin, causing the bitter substances to seep out; and the high concentration of sugar solution is mainly located in the kernel, reducing the amount of sugar used and lowering the processing cost;

[0027] (2) Rinse to remove bitterness not only removes amygdalin, but also makes the final young peach product less sweet, which is suitable for users who are resistant to sugar;

[0028] (3) In addition, the young peaches are frozen after the sugar solution enters the kernel, so that the kernel becomes soft due to the formation of ice crystals, while at the same time maintaining the integrity of the young peaches. DETAILED DESCRIPTION

[0029] The present invention is described in further detail below.

[0030] Example 1

[0031] A method for processing whole young peaches, using raw materials from young peaches thinned before the hard-core stage, where the kernels are not solidified but in a liquid state. The method comprises the following steps:

[0032] (1) Alkali peeling: directly immerse the fresh young peach fruit in 6% slightly boiling alkali solution for 60s, then rinse and peel with running water until the surface is smooth and without roughness. To prevent browning, place the peeled young peach in 0.5% V C In ice-water solution;

[0033] (2) Remove the fruit stem and pedicle: Place the peeled young peach on a sponge and use friction to remove the fruit stem and pedicle;

[0034] (3) Adding sugar solution: After removing the fruit stem and pedicle, the young peaches are placed in a cooking bag, and then sugar solution is added to the cooking bag. The mass concentration of the added sugar solution is 50%, and the volume of the added sugar solution to the mass ratio of the young peaches is 45 ml / 100 g;

[0035] (4) Vacuum cooking: A vacuum packaging machine is used to evacuate and seal the cooking bag containing the young peaches and the sugar solution. Vacuuming can remove the air inside the young peach pit, accelerate the flow of the sugar solution through the fruit stalk to the kernel inside the pit, and use the high osmotic pressure to destroy the outer skin of the kernel, so that the bitter substances in the kernel can seep out. Then, the sealed cooking bag is placed in a constant temperature water bath and heated. The temperature of the constant temperature water bath is set at 75℃ for 9 hours. Cooking softens the flesh and the pit. At the same time, the high temperature can further promote the seepage of bitter substances in the kernel.

[0036] (5) Freezing treatment: After cooking, place the retort bag in a -18°C environment and freeze for 5 days;

[0037] (6) Rinse to remove bitterness: Open the retort bag and take out the young peaches. Thaw the peaches with running water. Then squeeze the peaches to squeeze out the sugar liquid in the center of the peaches. Then soak the peaches in clean water to absorb water and expand. Then squeeze out the liquid again. Repeat this process three times to allow the amygdalin in the center of the peaches to be discharged along with the water.

[0038] Example 2

[0039] A method for processing whole young peaches, using raw materials from young peaches thinned before the hard-core stage, where the kernels are not solidified but in a liquid state. The method comprises the following steps:

[0040] (1) Alkali peeling: directly immerse the fresh young peach fruit in 2% slightly boiling alkali solution for 20 seconds, then rinse and peel with running water until the surface is smooth and without roughness. To prevent browning, the young peach can be placed in 0.1% V C In ice-water solution;

[0041] (2) Remove the fruit stem and pedicle: Place the peeled young peach on a sponge and use friction to remove the fruit stem and pedicle;

[0042] (3) Adding sugar solution: After removing the fruit stem and pedicle, the young peaches are placed in a cooking bag, and then sugar solution is added to the cooking bag. The mass concentration of the added sugar solution is 35%, and the volume of the added sugar solution to the mass ratio of the young peaches is 30 ml / 100 g;

[0043] (4) Vacuum cooking: A vacuum packaging machine is used to evacuate and seal the retort bag containing the young peaches and the sugar solution; the sealed retort bag is then placed in a constant temperature water bath and heated at 60°C for 6 hours;

[0044] (5) Freezing treatment: After cooking, place the retort bag in a -25°C environment and freeze for 2 days;

[0045] (6) Rinse to remove bitterness: After removing the cooking bag, take out the young peaches in the cooking bag and thaw them with running water; then squeeze the young peaches to squeeze out the sugar liquid in the center of the peaches, and then soak the young peaches in clean water to allow them to absorb water and expand, and then squeeze out the liquid again. Repeat this three times to allow the amygdalin in the center of the peaches to be discharged along with the water.

[0046] Example 3

[0047] A method for processing whole young peaches, using raw materials from young peaches thinned before the hard-core stage, where the kernels are not solidified but in a liquid state. The method comprises the following steps:

[0048] (1) Alkali peeling: directly immerse the fresh young peach fruit in 10% slightly boiling alkali solution for 100s, then rinse and peel with running water until the surface is smooth and without roughness. To prevent browning, the young peach can be placed in 1% VC In ice-water solution;

[0049] (2) Remove the fruit stem and pedicle: Place the peeled young peach on a sponge and use friction to remove the fruit stem and pedicle;

[0050] (3) Adding sugar solution: After removing the fruit stem and pedicle, the young peaches are placed in a cooking bag, and then sugar solution is added to the cooking bag. The mass concentration of the added sugar solution is 65%, and the volume of the added sugar solution to the mass ratio of the young peaches is 60 ml / 100 g;

[0051] (4) Vacuum cooking: A vacuum packaging machine is used to evacuate and seal the retort bag containing the young peaches and the sugar solution; the sealed retort bag is then placed in a constant temperature water bath and heated at 90°C for 12 hours.

[0052] (5) Freezing treatment: After cooking, place the retort bag in a -10°C environment and freeze it for 10 days;

[0053] (6) Rinse to remove bitterness: After removing the cooking bag, take out the young peaches in the cooking bag and thaw them with running water; then squeeze the young peaches to squeeze out the sugar liquid in the center of the peaches, and then soak the young peaches in clean water to allow them to absorb water and expand, and then squeeze out the liquid again. Repeat this 4 times to allow the amygdalin in the center of the peaches to be discharged along with the water.

[0054] The following Examples 4 to 9 respectively explored the effects of different experimental methods on the final quality of young peaches. Except for the experimental variables to be explored in each example, other experimental conditions were implemented according to the experimental parameters in Example 1.

[0055] Example 4: Effects of different methods of removing the pedicle and stalk on the bitterness and suture cracking of young peaches

[0056] Fresh young peaches were immersed in a NaOH solution, rubbed, and rinsed with water to remove the outer peel. The peeled peaches were treated with three methods: manual removal of the stalk, leaving the stalk intact, removal of the stalk, and sponge removal. The effects of these different stalk and stalk removal methods on the bitterness and suture line cracking of the young peaches were compared.

[0057] Table 1 Effects of different pedicle and stem removal methods on bitterness and suture cracking in young peaches

[0058] Treatment method Bitter young fruit ratio Suture line tear ratio Fruit stalks not removed 83 71 Manually remove the fruit stalk and leave the fruit stem 55 46 Manual removal of the fruit stalk and pedicle 0 0 Use a sponge to remove the fruit stems and pedicles 0 0

[0059] The results, shown in Table 1, show that both the fruit with the stalk and pedicle not removed and the fruit with the stalk removed and the stalk left intact had a relatively high number of young peaches with an unremovable bitterness and cracks. This is because the young peaches with the stalk not removed are blocked from the inside and outside, making it impossible to use the high osmotic pressure of the sugar solution to remove bitter substances. Furthermore, since the core lacks a high concentration of sugar solution, cracks are more likely to form during the freezing process. However, manually removing the stalk and pedicle or sponging the stalk and pedicle did not produce any young peaches with a bitter taste or cracks. However, manually removing the stalk and pedicle creates a larger incision, which affects its integrity, while sponging the stalk and pedicle has relatively minimal impact on integrity.

[0060] Example 5: Effects of different sugar solution concentrations and addition amounts on the bitterness and suture cracking of young peaches

[0061] The young peaches with the stalks and stems removed were placed in a cooking bag. Sugar solutions of different mass concentrations and amounts were added to the cooking bag. The effects of adding different sugar solutions and different amounts on the bitterness and suture line cracks of the young peaches were compared.

[0062] Table 2 Effects of different sugar solution concentrations and addition amounts on bitterness and suture line cracking in young peaches

[0063]

[0064]

[0065] The results, shown in Table 2 (using the percentage of cracks present to indicate the difficulty of cracking), indicate that adding an appropriate amount of sugar solution is necessary to remove bitterness from young peaches and prevent cracking along the suture line. A sugar solution with too low a concentration or too low an addition level will not effectively remove bitter substances from the young peaches and will also cause cracking after freezing. Accordingly, higher sugar solution concentrations and higher addition levels are more effective in removing bitter substances and preventing cracking. However, higher sugar solution concentrations and addition levels also increase raw material costs. While appropriate addition levels of 35% and 65% can completely remove bitter substances and prevent cracking, a sugar solution concentration of 45-55% by mass and an addition level of 40-50 ml / 100 g are more suitable.

[0066] Example 6 Effect of Vacuum Packaging on Bitterness and Suture Line Cracks in Young Peaches

[0067] Young peaches, after removing the stalks and stems, were placed in retort bags. Sugar solution with a concentration of 50% by weight and added in amounts of 40ml / 100g, 80ml / 100g, and 120ml / 100g were added to the bags. A portion of the bags were sealed directly without vacuuming as a control, while a portion was vacuum-packed. The effects of vacuum packaging on the bitterness and suture cracking of the young peaches were compared.

[0068] Table 3 Effects of vacuum on bitterness and suture cracking of young peaches

[0069]

[0070] The results, as shown in Table 3, show that vacuum-treated young peaches can achieve bitterness removal with a sugar solution dosage of 40%. However, even in the control, which did not undergo vacuum treatment and added 120 ml / 100 g of sugar solution, some fruits still retained a bitter taste. This is because, during heating, the air in the sealed bag expanded, creating a large void. The sugar solution separated from the young peaches and accumulated primarily at the bottom of the fruit, preventing the upper layers from being soaked and achieving the desired bitterness removal effect. Similarly, for samples directly boiled without packaging, a higher volume of sugar solution was required to cover the peaches and achieve the desired bitterness removal effect. Thus, vacuum packaging can reduce the amount of sugar solution used from 120 ml / 100 g to 40 ml / 100 g, a 66.6% reduction in sugar usage and a two-thirds reduction in raw material costs. Vacuum packaging also promotes the flow of sugar solution into the core, improving penetration efficiency and shortening the time required for bitterness removal.

[0071] Example 7 Effects of Vacuum Cooking Temperatures and Times on Debittering and Pulp Texture of Young Peaches

[0072] Young peaches, after removing the stalks and stems, were placed in a retort bag and then treated with 40 ml / 100 g of 50% sugar solution. The retort bag was vacuum-packed and placed in a constant-temperature water bath, where it was heated at various temperatures and times. The effects of different vacuum cooking temperatures and times on the debittering and pulp texture of the young peaches were compared.

[0073] Table 4 Effects of different vacuum cooking temperatures and times on the debittering and pulp texture of young peaches

[0074]

[0075] The results, as shown in Table 4, show that during cooking, bitter substances gradually decrease, and the flesh texture changes from hard to soft. However, cooking at too high a temperature can cause the flesh to become soft and rotten, losing its commercial value. While 100°C removes bitter substances in the shortest time, the flesh tends to become soft and rotten, losing its elasticity and structural integrity. Cooking at 60°C results in a consistently hard texture, and the bitterness removal process takes the longest. Although the flesh at 60°C is firm, it can be softened by freezing, making 60°C an appropriate temperature for bitterness removal, albeit requiring a longer cooking time. To achieve the characteristic soft and elastic flesh, a cooking temperature of 70-80°C for 8-10 hours is recommended.

[0076] Example 8 Effect of Freezing Treatment on the Texture of Young Peach Pit

[0077] Although the experiment used young peaches thinned before the pit hardening stage, the pits were not yet lignified and hardened, but rather firm in texture, significantly different from the flesh and resulting in a poor taste. Even after cooking at 100°C until the flesh was softened, the pits remained difficult to soften. Therefore, freezing was used to soften the pits. Freezing softens the pits by converting the water in the pits into ice crystals, which disrupt the pit's structure and soften the pit. Vacuum-cooked young peaches were frozen at different temperatures and for different times. The effects of different freezing temperatures and treatment times on the texture of the young peach pits were compared.

[0078] Table 5 Effect of freezing treatment on the texture of young peach pits

[0079]

[0080] The results are shown in Table 5. Freezing can soften the core, but if the freezing temperature is too high or too low, a longer freezing time is required. This is because when the freezing temperature is high and the freezing rate is slow, it takes longer to freeze and form ice crystals. On the other hand, although the freezing rate is fast at a low freezing temperature, the ice crystals formed are small, and the damage to the structure of the core is small, which also leads to a longer processing time before softening. In particular, when freezing at -30°C or even lower, the tiny ice crystals formed cannot even destroy the structure of the core, causing the core to remain hard and failing to achieve the purpose of softening the core. Therefore, the more suitable process parameters are freezing at 20°C to -15°C for 4 to 6 days. The current freezer temperature is mostly -18°C, which is also easier to apply.

[0081] Example 9 Effect of rinsing method on bitterness and suture cracking of young peaches

[0082] After thawing, the young peaches were treated using either direct soaking or squeeze soaking (for varying times). Direct soaking involved soaking the peaches in clean water for 2 hours; squeeze soaking involved squeezing the core to remove moisture, then soaking for 2 hours; squeeze soaking involved squeezing the core to remove moisture, then soaking for 30 minutes, squeezing the core again to remove moisture, and then soaking for another 1.5 hours. This process was repeated for 3 and 4 squeeze soaking cycles.

[0083] Table 6 Effects of rinsing methods on bitterness and suture cracking of young peaches

[0084] Treatment Bitterness Suture line tear ratio Direct immersion method obvious 0 Squeeze and soak method 1 time Slightly 0 Squeeze and soak method 2 times slight 0 Squeeze and soak method 3 times none 0 Squeeze and soak method 4 times none 0

[0085] The experimental results, as shown in Table 6, show that direct soaking is difficult to remove bitter substances from the fruit core. This is because, although the bitter substances are released by the osmotic pressure of the sugar solution, they remain primarily within the core, connected to the outside of the fruit only through the pedicle. This makes it difficult for external water to diffuse into the core, and for the sugar solution within the core to diffuse out of the fruit. Complete removal of the bitterness requires a relatively long soaking time. However, the squeeze soaking method, which mechanically squeezes the sugar solution out of the core and then allows external water to flow in through soaking, effectively removes the bitter substances. Furthermore, the taste improves significantly with increasing the number of squeeze soaks. Three or more squeezes can completely remove the bitterness. Furthermore, squeezing did not cause ruptures in the suture line. This is primarily because vacuum cooking and freezing soften the flesh and core, giving them a certain elasticity that can withstand squeezing. The treated young peaches have a soft and elastic texture that resists the mechanical forces of subsequent processing, helping to maintain the integrity of the processed product.

Claims

1. A method for processing whole young peaches, characterized in that: The following steps are involved: (1) Alkali peeling: Soak the young peaches in alkali solution to remove the peach peel; (2) Removing the fruit stalk and pedicle: Pruning the young peaches after removing the peach skin, and removing the fruit stalk and pedicle of the young peaches; (3) Adding sugar solution: After removing the fruit stems and pedicles, the young peaches are placed in a cooking bag, and then sugar solution is added to the cooking bag; the mass fraction concentration of the added sugar solution is 35-65%, and the volume of the sugar solution to the mass of the young peaches is 40-60 ml / 100 g; (4) Vacuum cooking: vacuumize and seal the cooking bag containing the young peaches and sugar solution, and then cook the cooking bag; (5) Freezing treatment: After cooking, freeze the retort bag; (6) Rinse to remove bitterness: Thaw and rinse the frozen young peaches.

2. The processing method according to claim 1, characterized in that: In the step (2), the method of removing the stalk and the stem of the young peach is as follows: placing the young peach on a sponge and wiping off the stalk and the stem by means of friction.

3. The processing method according to claim 1, characterized in that: In the step (3), the added sugar solution has a mass fraction concentration of 50%, and the ratio of the sugar solution volume to the mass of the young peaches is 45 ml / 100 g.

4. The processing method according to claim 1, characterized in that: In the step (4), the sealed retort bag is placed in a water bath for constant temperature heating, the water bath is set at a temperature of 60 to 90° C., and the heating time is 6 to 12 hours.

5. The processing method according to claim 4, characterized in that: In the step (4), the water bath is set at a temperature of 75° C. and the heating time is 9 h.

6. The processing method according to claim 1, characterized in that: In the step (5), the specific operation of freezing is: placing the cooking bag in an environment of -25°C to -10°C and freezing it for 2 to 10 days.

7. The processing method according to claim 6, characterized in that: In the step (5), the specific operation of freezing is: placing the cooking bag in an environment of -18°C and freezing for 5 days.

8. The processing method according to claim 1, characterized in that: In step (6), after the young peaches in the steaming bag are taken out and thawed, they are rinsed by the following operation: first, the sugar liquid in the young peaches is squeezed out, and then the young peaches are soaked in clean water to absorb water and expand, and then the young peaches are squeezed again, and this is repeated several times.

9. The processing method according to claim 1, characterized in that: In the step (1), after removing the skin of the young peach, the young peach is placed in a 0.1-1% V C Ice water solution.

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