| Customization: | Available |
|---|---|
| Processing Material: | Fruits |
| Application: | Fruit |
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Fruit jam making equipment with factory price
First, the processing process of applesauce processing and other fruit processing - cleaning - peeling to the core to cut the fruit handle - heating softening - beating - sugar concentration - canning - sterilization - labeling .
Second, technical operation points and precautions
1. Cleaning: Pour the material into the tank with flowing water, rinse it out immediately, so as to avoid the cleaning time is too long, and the soluble fruit candy is dissolved.
2, peeling to the fruit handle to cut: peel the washed apple, dig the nucleolus part to remove the fruit handle, cut into pieces.
3. Add water to soften and soften: Pour the sliced fruit into the boiling water pot. It is best to use a stainless steel sandwich pot to heat it with steam, so that the apple is fully softened.
4. Beating: The softened fruit pieces are placed in a beater with a sieve opening of 0.7-1.0 mm.
6. Concentration: firstly pour the filtered sugar liquid into the pulp, stir it while stirring, concentrate by heating, and then concentrate when the solid content reaches 65%. Add citric acid (formed as a solution with a small amount of water) before the pan to stir.
7, canned: It is best to use a 250 g four-cap bottle. Wash and dry the inner wall of the bottle before bottling. When the temperature of the sauce drops to 85 degrees Celsius, the bottle can be bottled. Immediately after the canning, the cap should be tightened. The cap should also be cleaned and disinfected beforehand and cleaned.
8. Sterilization: Immediately after the bottle is filled, the pulp should be sterilized for 20 minutes in boiling, then gradually cooled in 65 degrees Celsius and 45 degrees Celsius. Finally, remove the dry bottle; stick the label.
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