| Customization: | Available |
|---|---|
| Processing Material: | Fruits |
| Application: | Fruit |
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
Strawberry jam/ sauce making machine
Process: raw material selection → washing → go to the smashing → ingredients → heating and concentration → canning and sealing → sterilization and cooling → finished product.
1. Selection of raw materials: Varieties containing pectin and rich fruit acid and strong aromatic flavor should be selected. The fruit is eight or nine mature, and the fruit surface is red or reddish.
2. Washing: Pour the strawberries into clear water for 3-5 minutes, dispose in the basket, and then put them into flowing water or wash the sand into the compressed air tank to remove impurities such as dirt.
Go and go to the sputum: Twist the stalks one by one, go to the sputum, and remove the debris and mildew.
3. Provisioning
4. Heating and concentration:
Concentration at atmospheric pressure: Pour the strawberry into the sandwich pot, add 1/2 sugar solution, heat it to fully soften, stir, add the remaining sugar liquid, continue heating and concentrate to soluble solids 66.5-67% out of the pot (Add citric acid, etc. when SS is 60%) (steam pressure 0.25-0.3Mpa, ie 2.5-3kg/cm2)
Concentration in vacuum: Draw the strawberry and sugar liquid into the vacuum tank, control the vacuum degree by 0.04-0.05Mpa, heat and soften for 5-10 minutes, then increase the vacuum degree to 0.08Mpa, concentrate to 60-63% of soluble solids, and add Dissolve citric acid, etc., continue to concentrate to a slurry concentration of 67-68%, turn off the vacuum pump, break the vacuum, increase the steam pressure to 2.5kg/cm2, continue heating, to the slurry temperature of 98 ° C, stop heating, and out of the pot.
5. Canning and sealing: The jam is hot and filled into the sterilized cans. Each pan of jam needs to be packed in 20 minutes, and the temperature at the time of sealing is not lower than 85 °C.
6. Sterilization and cooling: Immediately after capping, put it into boiling water for 5-10 minutes, cool the water to 35-40 °C, and dry the can.
){kind=link}