Strawberry jam/ sauce generating device

Approach: raw material variety → washing → go to the smashing → elements → heating and focus → cHangZhou and sealing → sterilization and cooling → concluded merchandise.

one. Assortment of raw resources: Versions made up of pectin and prosperous fruit acid and powerful aromatic taste must be selected. The fruit is eight or nine mature, and the fruit floor is purple or reddish.
2. Washing: Pour the strawberries into clear drinking water for three-5 minutes, dispose in the basket, and then set them into flowing h2o or wash the sand into the compressed air tank to get rid of impurities this sort of as filth.
Go and go to the sputum: Twist the stalks a single by one, go to the sputum, and eliminate the particles and mildew.
three. Provisioning
4. Heating and concentration:
Concentration at atmospheric force: Pour the strawberry into the sandwich pot, incorporate 1/two sugar remedy, heat it to fully soften, stir, insert the remaining sugar liquid, carry on heating and focus to soluble solids sixty six.5-67% out of the pot (Include citric acid, etc. when SS is 60%) (steam pressure .25-.3Mpa, ie 2.five-3kg/cm2)
Concentration in vacuum: Draw the strawberry and sugar liquid into the vacuum tank, management the vacuum degree by .04-.05Mpa, heat and soften for 5-ten minutes, then improve the vacuum diploma to .08Mpa, focus to sixty-63% of soluble solids, and incorporate Dissolve citric acid, and so on., continue to concentrate to a slurry concentration of 67-sixty eight%, turn off the vacuum pump, split the vacuum, improve the steam stress to two.5kg/cm2, carry on heating, to the slurry temperature of 98 ° C, stop heating, and out of the pot.

five. CHangZhou and sealing: The jam is sizzling and crammed into the sterilized cans. Each and every pan of jam demands to be packed in 20 minutes, and the temperature at the time of sealing is not reduce than eighty five °C.
six. Sterilization and cooling: Quickly following capping, set it into boiling water for five-ten minutes, great the water to 35-forty °C, and dry the can.

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