Shaguo, also known as bonus, is a common fruit. It is used to make sand jam thick but not greasy, fresh alcohol refreshing, nutritious and has the fragrance of the original fruit, and it is popular after being listed in some places.
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Prepare material processing: remove the disease, insects and moldy rot in fresh sand fruit, wash and cut the peel, cut into 0.5-1 cm thick slices after cutting the seeds. Put 78 kg of shaguo and 22 kg of water in a large pot and boil for 5 minutes to fully soften the flesh. After giving a little cooling, it was sent to a beater to make a paste.
With sauce packaging: According to the proportion of 100 kg of pulp, 70 kg of sugar ingredients. The sugar is first made into a 75% solution, and half of the sugar liquid is boiled and mixed with the pulp. Then the other half of the sugar liquid is added to heat and stir evenly. Wait until the temperature rises to 105°C and soluble solids reach 68%. The sauce body is naturally cooled to a canning seal of 70°C, and then placed in a pressure cooker or boiling water for 20-25 minutes. Remove the cooling is the finished product.
Sand jam prone to quality problems: First, the sauce body is difficult to maintain the gel state, the reason is that the concentration time is too long. Pectin hydrolysis loses its gelling power. Or the acid content of the sauce body is too high or too low. The proportion of sugar in the ingredients is too large. The prevention method is to strictly control the soluble solids at 65%-70%, control the pH at about 3.1, and control the pectin content at 0.6%-1%. The second reason is that the sauce body is brownish. The reason is that heating and concentrating for a long time causes the coking of sugar or the change of fruit pigment, or it has not cooled in time after being coldly robbed and sealed. The prevention method is to strictly operate procedures and to connect the upper and lower processes in time.