HOW TO MAKE CANNED LONGAN?

How to make canned longan:

1. The raw materials are selected to be long and thick, with dense tissue and moderate sugar content. Maturity requires eighty-nine matures, no mildew, no pests and diseases, and eliminate broken fruit and unqualified small fruit.

2. Wash the fruit: Cut the fruit, remove the branch, pour the fruit into the washing, and wash the dirt with water.

3. Peel and go to the core: hand peeled, use a nuclear device to go nuclear. After the core is removed, the hole should be kept intact, try to avoid cracks and gaps, and then peel off the peel by hand. The longan meat after denucleation and peeling should be immersed in an enamel pot containing 1% saline according to the size and hardness. Do not expose it to the air to prevent discoloration, then rinse it with clean water.

4. Canning: The size of the pulp in the same can is required to be substantially uniform. Canned fruit loading requirements, 8113 cans, net weight 567g, fruit loading 280-290g, 781 cans, net weight 321g, fruit loading 150-160g.

5. Sugar injection: The required sugar content of the finished canned food is 14%-18%. According to the sugar content of the longan pulp when filling the can, adjust the sugar content of the sugar liquid to balance the sugar of the longan and the sugar water. The sugar content after the canning is 14% - 18%. For example, if the sugar content of the canned longan pulp is 14%, then the concentration of the prepared sugar solution is preferably 18%. In addition, 0.2% citric acid was added to the sugar water to adjust the pH of the can contents to 4.2, and 0.02%-0.08% calcium chloride was added to increase the brittleness of the longan pulp. When adding sugar water, the temperature of the sugar water is heated to 85 ° C, and then injected into the can container to leave a head gap.

6. Exhaust, seal: After the canned sugar solution, it should be exhausted. There are two methods of exhausting: vacuum exhaust and thermal exhaust. Vacuum exhaust is carried out in a vacuum sealing machine, requiring a vacuum of 40 kPa to 53 kPa, and sealing immediately after venting. The heat is exhausted, and it is carried out in the exhaust box. It is heated by steam and exhausted for 7 minutes. The temperature in the tank is required to reach 70-75 ° C. Immediately after the exhaust, the sealing machine is sealed.

7. Sterilization and cooling: After the canning, the sterilization should be sent as soon as possible. The sterilization method is atmospheric sterilization, that is, sterilization in boiling water at 100 °C. The 781# tank with a net weight of 321g is sterilized for 8 minutes (3-5min/100°C) with the requirement of thermal exhaust, and the sterilization is required for vacuum exhaust for 10min. The No. 8113 tank with a net weight of 567g was sterilized by thermal exhaust for 10min (3-7min/100°C), and the vacuum exhaust sealing required sterilization for 12min. Immediately after sterilization, it is immersed in cold water and cooled to 37 ° C, which is the finished product.