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VARIETY PROCESSING-Canned pineapple
Double winding and sealing machine
Production tools：
1.double rolling sealing machine, degassing machine, sterilizing kettle, painted flat No. 2 cans, fruit knife, kitchen knife, pistil remover, stainless steel pot and ladle, electronic scale, juicer, gauze, sugar meter, pH meter, burette, beaker and 0.1N NaOH.
2. Production materials: pineapples (3 pieces/group), special sugar.
practice：
practice：
1. Select appropriately mature pineapples. After the pineapple raw materials enter the factory, remove rotten, bad-looking and bruised pineapples, and select suitable flat No. 2 cans with a diameter of about 120 to 135mm.
1. Select appropriately mature pineapples. After the pineapple raw materials enter the factory, remove rotten, bad-looking and bruised pineapples, and select suitable flat No. 2 cans with a diameter of about 120 to 135mm.
2. After cleaning the fruit, pick up 1.5 to 2 mesh (about 10 to 20mm) and remove the head and tail, then use a pistil knife to remove the pineapple heart, then peel the pineapple with a kitchen knife, and trim the buds. After trimming, the fruit The diameter is about 81-83mm (after trimming, the remaining pulp is used as juice raw material).
2. After cleaning the fruit, pick up 1.5 to 2 mesh (about 10 to 20mm) and remove the head and tail, then use a pistil knife to remove the pineapple heart, then peel the pineapple with a kitchen knife, and trim the buds. After trimming, the fruit The diameter is about 81-83mm (after trimming, the remaining pulp is used as juice raw material).
3. Cut pineapple slices about 10mm thick, choose a suitable jar to hold the whole fruit slices, and make others into fan-shaped slices (1/8 to 1/16).
3. Cut pineapple slices about 10mm thick, choose a suitable jar to hold the whole fruit slices, and make others into fan-shaped slices (1/8 to 1/16).
4. The weighed whole piece is 170 to 175g.
4. The weighed whole piece is 170 to 175g.
5. Add sugar liquid, about 10-15mm away from the mouth of the jar.
5. Add sugar liquid, about 10-15mm away from the mouth of the jar.
6. Degas at 83±2℃ for 10 to 15 minutes, then seal the can.
6. Degas at 83±2℃ for 10 to 15 minutes, then seal the can.
7. Sterilize at 105°C for 20 minutes. After taking out the sterilization kettle, use chlorinated cold water (residual chlorine is 2 to 7 ppm) and cool to 35 to 40°C.
7. Sterilize at 105°C for 20 minutes. After taking out the sterilization kettle, use chlorinated cold water (residual chlorine is 2 to 7 ppm) and cool to 35 to 40°C.
8. Mince the remaining pineapple pulp and pistils through a juicer, filter with gauze, heat the juice to 90°C to sterilize, fill while hot, then seal, invert for 3 minutes and then cool with cold water to make canned juice.
8. Mince the remaining pineapple pulp and pistils through a juicer, filter with gauze, heat the juice to 90°C to sterilize, fill while hot, then seal, invert for 3 minutes and then cool with cold water to make canned juice.
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