The treatment method is as follows:
Raw material: raw pear
Leopard butterfly
jujube
sugar
1, pear fruit with pear paste requires juicy raw materials and high sugar content. Such as golden pineapple, Sydney, yali and other varieties.
2. Raw material treatment and cleaning of the selected pears, peeling and coring with a knife. Pests and diseases should be completely scraped off and healthy pulp should be kept.
3. Pre-cook the pulp, Fritillaria and Jujube, pour them into a double-layer pot, and add water to the pot, which is about 15% of the weight of the pulp. If there is more pear juice, add less water. Pre-cooking with steam pressure 1-2kg/cm2 for 45 minutes or under normal pressure for 85 minutes, and stirring constantly.
4. Filter the cooked pulp and juice onto a clean filter cloth. Four corners of the filter cloth are fixed on the cross frame, and containers are placed under the filter cloth to hold the filtered juice. If industrial production is carried out, a filter press should be used.
5. Squeeze juice. After the juice is drained, take out the pulp and press it. Wrap the pulp in linen and put it in a juicer to extract the juice. Loosen the squeezed pomace, add a proper amount of water, put it in a pot for half an hour, then filter the juice by the above method and squeeze the pomace.
6. Concentration: mix the juice after the above two times of filtering and squeezing, put it in a double-layer pot, and steam 2.5-3 kilograms square centimeter.
Concentrate under pressure, skim off the foam after boiling, and stir constantly during the concentration process ... Pear paste sugar is made of pure white sugar (excluding maltose, essence and pigment) and 4 kinds of domestic fine medicinal materials (grinding powder) such as almond, Fritillaria, Pinellia ternata and Poria. The taste is sweet as honey, loose and crisp, not greasy and sticky, and the fragrance is palatable.
The treatment method is as follows:
Raw material: raw pear
Leopard butterfly
jujube
sugar
1, pear fruit with pear paste requires juicy raw materials and high sugar content. Such as golden pineapple, Sydney, yali and other varieties.
2. Raw material treatment and cleaning of the selected pears, peeling and coring with a knife. Pests and diseases should be completely scraped off and healthy pulp should be kept.
3. Pre-cook the pulp, Fritillaria, Jujube, etc. into a double-layer pot, and add water to the pot, accounting for about 65,438+05% of the weight of the pulp. If there is more pear juice, add less water. Pre-cooking with steam pressure 1-2kg/cm2 for 45 minutes or under normal pressure for 85 minutes, and stirring constantly.
4. Filter the cooked pulp and juice onto a clean filter cloth. Four corners of the filter cloth are fixed on the cross frame, and containers are placed under the filter cloth to hold the filtered juice. If industrial production is carried out, a filter press should be used.
5. Squeeze juice. After the juice is drained, take out the pulp and press it. Wrap the pulp in linen and put it in a juicer to extract the juice. Loosen the squeezed pomace, add a proper amount of water, put it in a pot for half an hour, then filter the juice by the above method and squeeze the pomace.
6. Concentration: mix the juice after the above two times of filtering and squeezing, put it in a double-layer pot, and steam 2.5-3 kilograms square centimeter.
Concentrate under pressure, skim off the foam after boiling, and stir constantly during the concentration process to avoid burning. When the juice is concentrated to 50 Baume degrees, sugar is added, and the amount of sugar added is 20% of the original juice. After adding sugar, it should be fully stirred to dissolve all the sugar and continue to concentrate to an appropriate concentration. The determination of the end point is to take the concentrated solution 1-2 and drop it in water for ten times. If it is not deformed, it will not dissolve. The boiling point is about105 ~ C. At this time, the juice in the pot bubbles and becomes sticky. If it is boiled by vacuum concentration, its quality is better.
7. The finished product is usually bottled. Put the prepared pear paste sugar into a sterilized glass bottle or jar while it is hot (the container is washed with clear water first; Controversial, and then use 100℃ steam disinfection for 3 minutes), sealed. Every 100 Jin of pear fruit can produce 15-20 Jin of pear cream sugar.