The technological process is: raw material selection→washing fruit→peeling and shelling→rinsing→canning→

Filling with sugar water→venting→sealing→sterilization→cooling.

1. Selection of raw materials The varieties with large fruit (appropriately more than 25 mm in horizontal diameter), thick flesh, dense tissue, and medium sugar content are preferred. Suitable for processing varieties such as Fuyan, Shuizhang, Red Shell, Nanyuan and so on. The raw materials are required to be mature, free from mildew and rot, free from diseases and insect pests, and reject broken fruits, small fruits, green fruits and other unqualified fruits.

2. Wash the fruit Cut the fruit pieces, pour the fruit pieces into the sink, and wash off the dirt and other dirt on the fruit surface with clean water.

3. Peeling the core and shelling by hand, and use the corer to remove the core. When removing the pit, insert the piercer through the core tube toward the pedicle and rotate it slightly to separate the pit and the pulp, and then pull out the pit; if the pit cannot be taken out, use a pitting clip to remove it. Then peel off the shell by hand, take out the pulp, immerse it in 1% salt water (to prevent discoloration) according to the size and hardness, then rinse it with clean water and prepare it for canning.

4. Canning Canning requires that the size of the pulp in the same can be basically uniform. The amount of fruit varies depending on the type of the can. For example, the No. 8113 jar, the net weight is 567 grams, and the fruit volume is 280-290 grams; the No. 781 jar, the net weight is 321 grams, and the fruit volume is 150-160 grams.

5. Sugar injection liquid The required sugar content of the finished can is 14%-18%, and the sugar concentration in the can is adjusted according to the sugar content of the pulp when the can is filled. Add 0.2% citric acid to the sugar water to adjust the pH of the can content to 4.2 to facilitate normal pressure sterilization; add 0.02%-0.08% calcium chloride to increase the crispness of the pulp. The sugar solution is heated to 850°C, and then poured into the tank, leaving a head gap and not filling it up. The amount of sugar liquid added can be controlled to submerge the pulp.

6. Venting and sealing. After adding the sugar liquid to the can, it must be vented to obtain a certain vacuum. There are two types of exhaust methods: thermal exhaust and vacuum exhaust. The thermal exhaust is carried out in the exhaust box, heated by steam, and the center temperature of the tank is required to reach 70-750C. After 7 minutes of exhaust, it will be sent to the sealing machine for sealing. Vacuum extraction is carried out in a vacuum sealing machine, and the required vacuum degree is 46-53 kPa. Immediately after exhausting, send it to the sealing machine for sealing.

7. Sterilization and cooling. Sterilize as soon as possible after sealing. The method of sterilization is to sterilize in 1000C boiling water. The No.781 tank with a net weight of 321g needs to be sterilized for 8 minutes for heat exhaust and 10 minutes for a vacuum exhaust; for the No. 8113 tank with a net weight of 567 grams, it needs to be sterilized for 10 minutes for heat exhausted and vacuum exhausted. Sterilize for 12 minutes. After sterilization, it is immediately immersed in cold water and cooled to 38-430C, which is the finished product.

8. Wiping cans and labeling After the sterilized cans are cooled, wipe or air-dry the water on the outer wall of the cans, label them, and then package them.

9. Storage It is usually stored at a low temperature above zero. Avoid excessive temperature fluctuations during storage.