Introduction

Preserved fruit is the food made from fresh fruit after the main processing of peeling, destoning, sugar boiling, soaking, drying and finishing packaging. It is with bright transparent, dry surface and slightviscidityand water content below 20%. It has a variety of categories, the famous traditional products are preserved apple, apricots, pears preserved, preserved peach, taiping preserved fruit, green plum, hawthorn tablets, fruits paste, etc.

Technical Process

Raw material sorting→ washing→cutting→destoning→0.25% NaHSO3 solution vacuum control for 40 minutes (700 MMHG) →slowly deflated for 20 minutes→dipping in stoste for 12 hours→the first phase of sugar solution (20%) andvacuum pumping, dipping for 12 hours→the second phase of sugar solution (40%) dipping for 12 hours→the third stage of sugar solution (60%) dipping for 12 hours→drying→ the finished product.

Features

Conform to the requirements of the food production, part s contacting materials adopt stainless steel materials. Can be carried out on-site installation and technical training, implement turn-key project.