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Five methods for strawberry food processing
Strawberry is bright red, rich in aroma, juicy and sweet, rich in nutrients, and has the effect of eliminating stomach and promoting appetite. However, strawberries are berry, which is inconvenient for transportation and difficult to store. Therefore, the development and processing of it into a strawberry food can not only relieve the pressure of fresh sales, avoid the loss of mildew, but also meet different consumer demands and increase income. 1, frozen strawberries use fresh, disease-free, non-injury, 89 ripening strawberry fruit as raw materials, washed with water flowing mud debris, and then remove the fruit pedicle, sepals, and grading according to size. Unsweetened whole fruit can be frozen directly; if sugar is added, first add strawberry by 17%-25% of fruit weight and mix well with white sugar, and then seal it in film food bag according to the quantity, and quickly freeze in the freezing device, 40 -Quickly reaches -5°C in -60 minutes. After freezing, it can be shipped out of boxes for sale. When consumed, unfrozen frozen fruits are best served with semi-thawing, and sugared foods can be fully thawed. 2, strawberry juice, select the full ripening strawberry fruit, clean it and put it in the juicer to juice, separate the juice, or put the strawberry into the container and smash it into a paste manually, pour it into stainless steel pot or aluminum pan, add After a small amount of water has boiled, quickly extinguish the flame and cool it. After 5-6 minutes, use 3-4 layers of gauze to filter and squeeze the juice. Then add 300-400g of sugar per kilogram of filtrate and 2g of citric acid. Stir well, add the juice into a sterile container, cover and seal it, and put it in hot water at 85°C. Sterilize 20 Minutes, natural cooling after taking out for 24 hours, after inspection meets the hygienic standards of beverages and foods, it can be packed in storage. 3, strawberry sauce selection of aroma, pectin acid content is high, the fruit surface was light red, eighty-nine ripe strawberry fruit. The fruit was cleaned and prepared in a ratio of 10 kg of strawberry, 2.5 kg of water, 10 kg of white sugar, and 30 g of citric acid. Place the strawberries and water in the pot, add half of the sugar, and heat to soften it completely. Stir 1 time, then add citric acid and the remaining half of the sugar, continue to heat and boil, stirring constantly, until the sauce becomes purple or red brown and shiny, uniform color, that is, pan cooling, according to the quantitative bottling or loading bag. 4. Strawberry vinegar The fruit with poor fruit type should be rinsed with water. Add a small amount of water to the pot and boil it in a thin paste. Slowly heat the thin paste and put it in the jar or jar. Add appropriate amount of baking powder, and then close the container tightly, let it be naturally fermented for 5-7 days, a layer of red-brown solution will appear on the upper layer of the container, and the clear liquid will be taken after filtration, that is, aroma strawberry vinegar. 5, 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 and not bad, pick up and drain the water droplets, and put the fruit into a sterilized bottle and jar. 500g bottle of fruit 300g, add 60 °C filling solution (according to the ratio of water 75kg, sugar 25kg, citric acid 200g, boiled and filtered) 200g, leaving 10mm gap 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, cook it in boiling water for 10 minutes to sterilize it. After removing it, wipe off the surface moisture and store it at 20°C. Stored within 7 days after stocking.