1. Process selection → Breaking → Juice → Filtration → Concentration → Filling → Capping → Sterilization → Cooling.
2. Operation points
Raw material selection: The fruit of processing jelly should be fully matured, and there should be a certain degree of acidity and a variety of pectin.
Juicer: In order to increase the juice yield of the cherry fruit and strengthen the leaching of the pectin, the broken fruit can be boiled and then squeezed out.
Filtration: The fruit juice is filtered by a plate and frame filter to remove flesh and scum (a multi-layer gauze filter that can be used for home-made production) to obtain clear fruit juice, which is used as a boiling material for jelly.
Concentration: The juice and sugar are generally mixed in a ratio of 1:1 and put into a pan for warming and boiling, stirring continuously, and stirring frequently during the concentration process so that the raw material does not stop at the bottom of the pan so as to avoid scorching. When the soluble solids reached more than 65% and the total acid concentration was 0.75% to 1%, the concentration endpoint was achieved.
Canning: When canning, if the temperature is above 80°C, the lid can be closed immediately after canning, so sterilization is not necessary. If the temperature is too low when canning, it should be capped and sterilized at 90°C for 30 minutes before being stored cold.
3. Quality Standard:
(1) Sensory index:
Color: light yellow uniform, transparent.
Morphology: Gel-like, elastic when cut, smooth and shiny cut surface.
Flavor: With a typical cherry aroma, no odor.
(2) Physical and chemical indicators:
More than 65% sugar content.
(3) Microbiological indicators:
No pathogens and spoilage caused by the action of microorganisms.
4. Precautions:
(1) Sugar crystal grains are often formed in the jelly, that is, the sand return phenomenon, so that the product has a gravel feel, can increase the acidity by adding an appropriate amount of citric acid, make some sucrose into invert sugar, shorten the cooking time and bottling to the cover Time.
(2) To prevent jelly products from having poor gel strength and to maintain a stable body shape, the requirements can be met by adjusting the ratio of pectin, acidity and sugar in the raw material.
2. Operation points
Raw material selection: The fruit of processing jelly should be fully matured, and there should be a certain degree of acidity and a variety of pectin.
Juicer: In order to increase the juice yield of the cherry fruit and strengthen the leaching of the pectin, the broken fruit can be boiled and then squeezed out.
Filtration: The fruit juice is filtered by a plate and frame filter to remove flesh and scum (a multi-layer gauze filter that can be used for home-made production) to obtain clear fruit juice, which is used as a boiling material for jelly.
Concentration: The juice and sugar are generally mixed in a ratio of 1:1 and put into a pan for warming and boiling, stirring continuously, and stirring frequently during the concentration process so that the raw material does not stop at the bottom of the pan so as to avoid scorching. When the soluble solids reached more than 65% and the total acid concentration was 0.75% to 1%, the concentration endpoint was achieved.
Canning: When canning, if the temperature is above 80°C, the lid can be closed immediately after canning, so sterilization is not necessary. If the temperature is too low when canning, it should be capped and sterilized at 90°C for 30 minutes before being stored cold.
3. Quality Standard:
(1) Sensory index:
Color: light yellow uniform, transparent.
Morphology: Gel-like, elastic when cut, smooth and shiny cut surface.
Flavor: With a typical cherry aroma, no odor.
(2) Physical and chemical indicators:
More than 65% sugar content.
(3) Microbiological indicators:
No pathogens and spoilage caused by the action of microorganisms.
4. Precautions:
(1) Sugar crystal grains are often formed in the jelly, that is, the sand return phenomenon, so that the product has a gravel feel, can increase the acidity by adding an appropriate amount of citric acid, make some sucrose into invert sugar, shorten the cooking time and bottling to the cover Time.
(2) To prevent jelly products from having poor gel strength and to maintain a stable body shape, the requirements can be met by adjusting the ratio of pectin, acidity and sugar in the raw material.
Lishida Red Vinegar,which is brewed from high quality rice and other ingredients,is usually used for pickling,making salads and cooking.Also,it's great for seasoning the seafoods such as crabs and clams.You can add directly into noodles for fresh taste too.It's available for bulk wholesale and warm welcome friends who owns supermarkets and restaurants for cooperation.
Red Vinegar
Red Vinaigrette,Red Vinegar in Cantonese,Red Vinegar Dipping Sauce
KAIPING CITY LISHIDA FLAVOURING&FOOD CO.,LTD , https://www.lishidafood.com