Greenhouse strawberry storage and processing can increase profit
Strawberries storage Low-temperature storage selection of fresh, disease-free, non-injury, eighty-nine ripe strawberry fruit as raw materials. Rinse dirt and debris with flowing water, and then remove the fruit pedicles, sepals, and grading by size. Without sugar, the whole fruit can be directly frozen. If sugar is added, the sugar is first added to the sugar by 17% to 25% of the weight of the fruit, and then is thoroughly mixed and thoroughly sealed in a film food bag and frozen in a freezing device. After it is frozen, it can be packaged for shipping. Preservatives commonly used in fresh-keeping agents include chemical preservatives (eg, dehydrated acetic acid, 8-hydroxyquinoline, sulfate and phosphate of 5-acetyl-8-hydroxyquinoline, bacteriostat, etc.) and natural food preservatives ( The bactericidal active substances extracted from natural resources, such as tea polyphenols preservatives and phytic acid, are not only preservative and preservative but also have high safety), as well as biological agents (such as gene activators) that are safer and more effective than chemical agents. Polymeric film deacetylation Chitin is a high-molecular-weight cationic polysaccharide that forms a semi-permeable membrane that is non-toxic and safe to the human body. Using it to coat the membrane can prevent the infestation of microorganisms, improve the surface finish and achieve the purpose of preservation. Processing of strawberries Strawberry juice is selected to be fully ripened and cleaned, and then placed in a juicer to separate the juice, poured into a stainless steel pot or aluminum pan, add a small amount of water and boiled, then quickly quench flame, filter with 3 to 4 layers of gauze, and use The utensils help squeeze out the juice. Add sugar and citric acid together, stir the juice, and put it in a sterile bottle or iron tank. Seal and seal it well. After inspection meets the hygienic standards for beverages and foods, pack it into the storage. The strawberry sauce cleans the fruit and prepares the material according to the ratio of 10 kg of strawberry, 2.5 kg of water, 10 kg of sugar and 30 g of citric acid. Place the strawberries and water in the pot, add sugar 50%, and soften it by warming and heating. Stir one time, then add the remaining 50% sugar and all citric acid, continue heating and boiling, stirring constantly, until the sauce color is purple or red brown and shiny, uniform color, that is, pan cooling, according to the quantitative bottling or bag . Canned strawberry selection of fruit integrity, grain color red, fresh flavor is positive, eight ripe fruit as raw material. Wash the strawberries, put them in boiling water, scald until the flesh is soft but not rot, pick up the water and put them into the disinfected bottle. 500 grams bottled fruit 300 grams, add 60 °C filling solution (water 75 kilograms, 25 kilograms of sugar, 200 grams of citric acid ratio is boiled and filtered is the filling fluid) 200 grams, leaving 10 mm clearance from the bottle mouth. After bottling, put it into the exhaust box and remove the heat. Put the bottle cap and sealant to boil for 5 minutes. After sealing the bottle, boil it in boiling water for 10 minutes to sterilize it. After removing it, wipe off the surface moisture and store it at 10°C. Stored within 7 days after stocking. The strawberry crumbs are mixed with pulp slag left after making the juice, and then placed in a pulper to be crushed into a fine slurry for use. The appropriate amount of sweet potato starch and water are added to the slurry, and the mixture is rapidly stirred into a thin paste to prevent agglomeration and then added. The amount of sugar, citric acid, and preservatives were mixed well, and the pans were placed in a pan and heated and concentrated until the pancake became thick. After cooling, it is placed in a drying room or oven and baked. The exhaust fan is used to drain the moisture. The dried fruit should be removed immediately, sent to the packing room and placed on the workbench, separated from the container by heat, and used as an electric fan. Blow cold. Disclaimer: Some articles in this website have been transferred from the Internet. If you are involved in third party legal rights, please inform this website. phone Zhejiang Industrial Group Co., Ltd. , https://www.xingyeseafood.com