Bitter gourd jam processing

The bitter gourd tastes bitterly cold and has the functions of eliminating heat, removing heat, clearing eyes and clear eyes. Processing bitter gourd into jam can extend the industry chain and increase income. Process Bitter gourd processing → Apple processing → Matching → Concentration → Canning → Sterilization → Cooling. Processing points 1. Bitter gourd processing: Select a large, thick, no pests, eight ripe bitter gourd, into the washing tank, wash the surface of the dust and debris. Then use a stainless steel knife to cut open, dig out the child, simmer, cut into 3 cm long sections, in the 95-100 °C boiling water for 2 minutes (hot water to add 0.2% of citric acid), beaten with a beater Into a pulp spare. 2. Apple treatment: Select mature, disease-free apples, peeled after cleaning, cut in half, immediately immersed in 1% -2% saline solution for 1 hour color protection. Then dig out the nests and stem peduncles in the flesh, repair the cantharides and residual skin, and wash them 1-2 times with fresh water. 100 kg of processed pulp will be filled with 20-25 kg of water, boiled for 30 minutes, and beaten with a beater. 3. Matching ratio: 35 kg of bitter melon pulp, 15 kg of apple pulp, 200 g of agar (water dissolves into liquid), 50 kg of granulated sugar (dubbed into 75% sugar liquid), and 20% of the sugar is replaced with starch syrup. 4. Concentrate: Pulp sugar and bitter gourd pulp, apple pulp, agar liquid, etc. Gradually inhaled in a vacuum concentrator, and concentrate at a vacuum of 0.006 MPa or more to a soluble solid content of 65.5%-66%, turn off the vacuum pump, and destroy vacuum. Stop heating when the sauce reaches 95% or more, and immediately pan out. Pay attention to proper stirring after vacuum breaking to prevent paste pot. 5. Canning: Immediately after the completion of the enrichment, the cans should be filled. After the canning, the temperature of the slurry shall not be lower than 90°C. Generally, the type 776 tinplate can or glass cans is used to seal the cans immediately after canning. 6. Sterilization, cooling: The cans are put into the sterilization pot for sterilization. The product is naturally light yellow, with the balsamic fragrance and apple aroma, with a bitter bitter bitter bitter taste.

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