Njira ya Peach Puree

Kusankha zinthu zopangira → Kudula → Kupeta → Kukumba → Kudula → Kudula → Kugawikana → Zosakaniza → Kutentha Kwambiri → Kuyikamo → Kusindikiza → Kuzizira → Kupukuta Thanki, Kusunga.

Njira Yopangira

1.Kusankha zipangizo: Gwiritsani ntchito zipatso zokhwima bwino, zodzaza ndi asidi, zipatso zambiri zonunkhira monga zopangira, ndikuchotsani zipatso zosayenerera monga mildew ndi kukhwima kochepa.

2. Kukonza zinthu zopangira: Slicing peeling ndi kukumba ndi njira zina ndi yamapichesi zamzitini ndi mapichesi.

3. Kucheka: Mawanga, ndulu, mabala, ndi zovulala ziyenera kuchotsedwa ndi mpeni wa zipatso wosapanga dzimbiri.

4. Minced: Zidutswa za pichesi zopukutidwa, zodulidwa ndi zotsukidwa zimaponyedwa mu chopukusira nyama ndi kabowo ka 8 mpaka 10 mm mu kapu mbale, kutenthedwa ndi kufewetsa mu nthawi kuti zisawonongeke ndi hydrolysis ya pectin.

5. Zosakaniza: 25 kilogalamu ya nyama, shuga 24 mpaka 27 kilogalamu (kuphatikizapo shuga wofewetsa), ndi citric acid yoyenera.

6. Kutentha ndi Kuyika Kwambiri: 25 kg ya zamkati kuphatikizapo 10% ya madzi a shuga ndi pafupifupi 15 kg, kutenthedwa ndi kuwiritsa mumphika wa ladle kwa mphindi pafupifupi 20-30, oyambitsa nthawi zonse kuti asaphike, ndikulimbikitsa kufewetsa kwathunthu kwa thupi.Kenaka yikani chiwerengero cha madzi a shuga, kuphika mpaka zolimba zosungunuka zikufika 60%, onjezerani madzi a wowuma ndi citric acid, pitirizani Kutentha ndi kuikapo mpaka zolimba zosungunuka zifike pafupifupi 66% pamene poto, ndipo mwamsanga kumalongeza.

7. Kuwotchera: Ikani puree mu botolo lagalasi la 454 g lomwe latsukidwa ndi kupha tizilombo toyambitsa matenda, ndipo siyani malo oyenera pamwamba.Chophimba cha botolo ndi apuloni chiyenera kuwiritsidwa m'madzi otentha kwa mphindi zisanu.

8. Kusindikiza: Mukasindikiza, kutentha kwa thupi la msuzi sikuyenera kutsika 85 ° C.Mangitsani kapu ya botolo ndikutembenuza chitini kwa mphindi zitatu.

9. Kuziziritsa: Kuzizira kwa gawo pansi pa 40°C.

10. Kupukuta zitini ndi kusunga: Yanikani mabotolo ndi zisoti za mabotolo ndikuziyika m'nyumba yosungiramo 20 ° C kuti zisungidwe kwa sabata imodzi.

Quality Standard

1. Thupi la msuzi ndi wofiira bulauni kapena amber ndi yunifolomu.

2. Imakhala ndi kukoma kokoma kwa pichesi puree, osapsa ndi fungo lina.

3. Thupi la msuziwo linali lomatira ndipo limaloledwa kuyenda pang'onopang'ono pamwamba pa madzi, koma silinatulutse madzi ndi crystallization popanda shuga.

4. Kuchuluka kwa shuga sikuchepera 57% (kutengera shuga wa invert) ndipo zolimba zosungunuka sizichepera 65%.

Kusamalitsa

1. Ngati mugwiritsa ntchito shuga wam'chitini kuti musunge thupi lochulukirapo, kuchuluka kwake sikuyenera kupitirira theka la thupi lonse.

2. Madzi owuma amatha kusintha 10 mpaka 15% ya shuga.