(1) Product Features
The flavor is sweet and sour, the sauce is sticky and there is no crystal.
(2) Main raw materials
(1) High-concentration pineapple sauce: 63 kg of crushed pulp, 54 kg of white sugar, and 190 g of agar.
(2) Low-concentration pineapple sauce: 63 kg of crushed pulp, 35 kg of white sugar, 500 g of agar, 20 g of pineapple essence.
(three) process
Raw material → treatment → crushing and beating → batching → concentration → filling → sterilization → cooling
(4) Description of operation points
(1) Raw material processing: cleaning, peeling, removing the heart, removing scars, removing pests and decaying parts. Fresh flesh or peeled clean pulp from the canned pineapple can be used.
(2) Crushing and beating: The meat is ground by a meat grinder with a pore size of 3 to 5 μm, or beaten with a beater.
(3) Ingredients and Concentration: According to the formula requirements, firstly put the pulp in a sandwich pot or aluminum pan and heat and concentrate for 25 to 30 minutes, then add sugar liquid and agar to concentrate for about 20 minutes until the soluble solid content of the sauce reaches 57%~ 58% (high-sweet sauce is 66% to 67%), and finally add the essence and mix well.
(4) Filling and sterilization: After adding the essence, the pot is put out in time and the bottle is quickly bottled. The temperature of the jam at the time of bottling is not lower than 80 ° C, and then sterilized in boiling water for 10 minutes;
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