Processing of frozen peach
(1) The selection of fruit is 7 mature, uniform size, fruit shape, no damage, no pests. (2) The pretreatment is cut into two halves and immediately placed in clean water to dig the core. (3) Peeling in 3% sodium hydroxide solution for 45 to 60 minutes, remove with water, gently rub the surface, peel off the peel, rinse with running water, then dip into 2% citric acid for a few minutes, medium Rinse with lye and rinse with water. (4) Acid leaching The washed picks are immersed in 1% vitamin C solution for 15 to 30 minutes to increase the vitamin C content of the peach slices. (5) Packing the peach pieces into the box, inject 40% concentrated sugar water (where glucose accounts for 5% to 10%), and the ratio of peach slices to sugar and water is 65:35. (6) Quick freezing at -25 ° C. (7) Frozen storage at -18 °C.
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