Processing of kiwi fruit
Processing process: raw material acquisition → sorting → peeling → slitting → blanching → sugar stain → sugar boiling → drying → packaging
(1) Raw material acquisition and sorting: When the wild kiwifruit is close to maturity, when its sugar content reaches 7.5%-8% (ie, it is mature), it will be immediately acquired; the sorting will be carried out during the acquisition, and the deformed fruit and pests will be Fruit, mildew and fruit are removed. If it is conditional, it can be graded according to the size of the fruit, so that the processed product size is the same.
(2) Peeling: Prepare 14%-16% sodium hydroxide solution in enamel vats, heat to boiling, then put a certain amount of kiwi fruit, about 40-60 seconds, pick up the fruit when the skin is black Place in a bamboo basket, swing back and forth, remove the peel, rinse with tap water (wash away the peel and residual lye), and finally, place the washed fruit in 0.8% hydrochloric acid or 1.5%-2% citric acid. Neutralize in solution. The neutralized solution should be slightly acidic.
(3) Cutting: The kiwifruit that has been neutralized is cut along the longitudinal direction of the fruit, and the width of the slit is 2-3 mm (about 25-30 knives per fruit), and the depth is about 1/3 of the diameter of the fruit. The medulla. To prevent oxidative discoloration, the cut fruit should be stored in a 1%-2% salt solution.
(4) Blanching: Put the cut fruit into boiling water for 2-3 minutes to kill oxidase. After blanching, the fruit should be quickly cooled with tap water.
(5) Sugar stains: Drain the boiled fruit and use it for about 40% of white sugar syrup; when sugar stains, the sugar should be distributed in the ratio of 5:3:2 in the upper, middle and lower layers. .
(6) Succulent cooking: remove the sugared kiwi fruit, drain the sugar liquid, add sugar (or the remaining sugar liquid in the pot) to the sugar liquid, boil at a concentration of 50%, add the syrup of the syrup If you boil for 10 minutes, add sugar for the first time (or the remaining sugar solution in the pot), the amount is about 16% of the weight of the fruit. After boiling for 15 minutes, add sugar for the second time (or the remaining sugar in the pot), the amount is about the weight of the fruit. 15%, continue to boil for about 20 minutes, when the concentration of sugar solution reaches 70%-75%, open the slit to see the flesh is translucent, the sugar is over.
(7) Drying: Remove the boiled kiwi fruit, drain the sugar liquid, place it on a bamboo sieve (or stainless steel mesh), and send it to the drying room for drying. When drying, the temperature should be controlled at 50 °C. When the fruit is half dry, increase the temperature to 55-58 °C and continue to dry for about 20 hours. The dried fruit is required to be non-sticky on the outside and pinched to be elastic.
(8) Packaging: The dried fruit should be packed as soon as possible to prevent moisture absorption. Packaging materials can be used in food bags or cellophane. The packaging specifications should be based on market demand.
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