Yellow peach can production line is a very popular fruit juice production line. Not only children like to eat yellow peach can, but also office workers and the elderly can't put it down. Cake shop, dessert shop is also a very hot food. So what is the technological process of this yellow peach can production line? Let's take a look.

 

Huangtao can production line is one of the canning equipment production lines. It has many advantages, such as efficiency, safety, health, new planning and so on. It is more humanized than other products in the market. In the process of use, it is necessary for operators to strictly follow the instructions of relevant products and not adopt unauthorized actions. Generally speaking, the operation key of yellow peach can production line can include the following processes: raw material selection, cutting, excavation, stripping, scouring, precooking, trimming, canning, venting, sealing, sterilization and cooling.

 

Starting material selection: select the first-class yellow peach with maturity of 8.5, fresh, plump, disease-free, pest free, mechanical damage, diameter of more than 5cm; cut, dig core: cut the Yellow Peach in half, cut in half. The yellow peach slices are dipped in 2% salt water to maintain color. After excavation, the yellow peach pieces were excavated, and the lubrication and ellipse of the peach kernel were excavated, but it could not be excavated too much or broken, and the red flesh could be left slightly; peel and rinsing: the center of the peach pieces was evenly extended to the wire mesh of the alkali machine, so that the peel was completely covered by alkali; precooking: the alkali was washed into 0. 1% citric acid solution, heated at 90-100 ℃ for 2-5 minutes, the peach is translucent. Cool with cold water immediately after blanching; dressings and cans: mottling on the appearance of yellow peach pieces, except for the mottling on the peach pieces with sharp knife. The corrected peach pieces should be separated from the device according to different colors and sizes, and the number of containers should not be less than 55% of the gross weight; exhaust and sealing: heat exhaust in the exhaust box, and seal immediately when the central temperature reaches 75 ℃. Sterilization and cooling: sterilize in boiling water for 10-20min, and then cool to about 38 ℃.