Industry News
EOE canned strawberry production methods
Dongguan is a real promise EOE professional for you to create the safest EOEpackaging businesses, production and research and development as a whole. The mainproducts include three series: Beverages easy-open lid, aluminum and tinplate EOE EOEsafe side. Applies to all kinds of tin cans, aluminum cans, composite cans and PET cans.The following simple packaging by a solid promise to introduce you to easy open cannedstrawberry production methods
First, the process
Material selection: In addition to the stalk - sepals - Cleaning - blanching - canning -Exhaust - Seal - sterilization - cooling - finished.
Second, the processing elements
1, material selection excluding immature, overripe, worms, after rot, choose fruit color dark red, large hardness, seeds few and small, uniform size, rich flavor varieties. Canned thus prepared, red fruit, fruit shape intact, with toughness, transparent red juice, raw fruit flavorthick, sweet and sour taste.
2, cleaning, blanching will be selected fruits, mobile water rinse, drain, immediatelyblanched in boiling water for 1 to 2 minutes to the fruit slightly soft but not bad for the degree of blanching length of time, depending on the species and maturity may be,blanching liquid to be used continuously in order to reduce the loss of fruit soluble solids.
3, fruit canning remove and drain the net after blanching water, canning, then injected intothe 2nd ~ 30% of the heat bran fluid.
4, the exhaust gas, sealed pot packed into the discharge tank is exhausted, when thecenter of the tank when the temperature reaches 80 ℃ immediately sealed with a sealsealing machine.
5, sterilizing, cooling tank immediately sealed into sterilized autoclave sterilization, and then cooled to 40 ℃ can.
6, thermal insulation, thermal insulation testing canned into the library of 37 ± 2 ℃incubated one week, inspection, remove fat cans, drain cans, juice cans and othernonconforming cloudy, qualified boxed storage Serve.
To overcome strawberry fruit canning faded, limp problems, can be put emptystrawberry fruit grapefruit 300g, 30% of injecting sugar natural black currant juice for filling liquid and evacuated fluid. Canned strawberry thus produced, upon storage, the color is gorgeous, full of fruit, not broken do not limp, good appearance, has a unique aroma,sweet and sour taste, good taste.Dongguan is a real promise EOE professional for you to create the safest EOE packaging businesses, production and research and development as a whole. The main products include three series: Beverages easy-open lid, aluminum and tinplate EOE EOE safe side. Applies to all kinds of tin cans, aluminum cans, composite cans and PET cans. The following simple packaging by a solid promise to introduce you to easy open canned strawberry production methods
First, the process
Material selection: In addition to the stalk - sepals - Cleaning - blanching - canning - Exhaust - Seal - sterilization - cooling - finished.
Second, the processing elements
1, material selection excluding immature, overripe, worms, after rot, choose fruit color dark red, large hardness, seeds few and small, uniform size, rich flavor varieties. Canned thus prepared, red fruit, fruit shape intact, with toughness, transparent red juice, raw fruit flavor thick, sweet and sour taste.
2, cleaning, blanching will be selected fruits, mobile water rinse, drain, immediately blanched in boiling water for 1 to 2 minutes to the fruit slightly soft but not bad for the degree of blanching length of time, depending on the species and maturity may be, blanching liquid to be used continuously in order to reduce the loss of fruit soluble solids.
3, fruit canning remove and drain the net after blanching water, canning, then injected into the 2nd ~ 30% of the heat bran fluid.
4, the exhaust gas, sealed pot packed into the discharge tank is exhausted, when the center of the tank when the temperature reaches 80 ℃ immediately sealed with a seal sealing machine.
5, sterilizing, cooling tank immediately sealed into sterilized autoclave sterilization, and then cooled to 40 ℃ can.
6, thermal insulation, thermal insulation testing canned into the library of 37 ± 2 ℃ incubated one week, inspection, remove fat cans, drain cans, juice cans and other nonconforming cloudy, qualified boxed storage Serve.
To overcome strawberry fruit canning faded, limp problems, can be put empty strawberry fruit grapefruit 300g, 30% of injecting sugar natural black currant juice for filling liquid and evacuated fluid. Canned strawberry thus produced, upon storage, the color is gorgeous, full of fruit, not broken do not limp, good appearance, has a unique aroma, sweet and sour taste, good taste.Dongguan is a real promise EOE professional for you to create the safest EOE packaging businesses, production and research and development as a whole. The main products include three series: Beverages easy-open lid, aluminum and tinplate EOE EOE safe side. Applies to all kinds of tin cans, aluminum cans, composite cans and PET cans. The following simple packaging by a solid promise to introduce you to easy open canned strawberry production methods
First, the process
Material selection: In addition to the stalk - sepals - Cleaning - blanching - canning - Exhaust - Seal - sterilization - cooling - finished.
Second, the processing elements
1, material selection excluding immature, overripe, worms, after rot, choose fruit color dark red, large hardness, seeds few and small, uniform size, rich flavor varieties. Canned thus prepared, red fruit, fruit shape intact, with toughness, transparent red juice, raw fruit flavor thick, sweet and sour taste.
2, cleaning, blanching will be selected fruits, mobile water rinse, drain, immediately blanched in boiling water for 1 to 2 minutes to the fruit slightly soft but not bad for the degree of blanching length of time, depending on the species and maturity may be, blanching liquid to be used continuously in order to reduce the loss of fruit soluble solids.
3, fruit canning remove and drain the net after blanching water, canning, then injected into the 2nd ~ 30% of the heat bran fluid.
4, the exhaust gas, sealed pot packed into the discharge tank is exhausted, when the center of the tank when the temperature reaches 80 ℃ immediately sealed with a seal sealing machine.
5, sterilizing, cooling tank immediately sealed into sterilized autoclave sterilization, and then cooled to 40 ℃ can.
6, thermal insulation, thermal insulation testing canned into the library of 37 ± 2 ℃ incubated one week, inspection, remove fat cans, drain cans, juice cans and other nonconforming cloudy, qualified boxed storage Serve.
To overcome strawberry fruit canning faded, limp problems, can be put empty strawberry fruit grapefruit 300g, 30% of injecting sugar natural black currant juice for filling liquid and evacuated fluid. Canned strawberry thus produced, upon storage, the color is gorgeous, full of fruit, not broken do not limp, good appearance, has a unique aroma, sweet and sour taste, good taste.Dongguan is a real promise EOE professional for you to create the safest EOE packaging businesses, production and research and development as a whole. The main products include three series: Beverages easy-open lid, aluminum and tinplate EOE EOE safe side. Applies to all kinds of tin cans, aluminum cans, composite cans and PET cans. The following simple packaging by a solid promise to introduce you to easy open canned strawberry production methods
First, the process
Material selection: In addition to the stalk - sepals - Cleaning - blanching - canning - Exhaust - Seal - sterilization - cooling - finished.
Second, the processing elements
1, material selection excluding immature, overripe, worms, after rot, choose fruit color dark red, large hardness, seeds few and small, uniform size, rich flavor varieties. Canned thus prepared, red fruit, fruit shape intact, with toughness, transparent red juice, raw fruit flavor thick, sweet and sour taste.
2, cleaning, blanching will be selected fruits, mobile water rinse, drain, immediately blanched in boiling water for 1 to 2 minutes to the fruit slightly soft but not bad for the degree of blanching length of time, depending on the species and maturity may be, blanching liquid to be used continuously in order to reduce the loss of fruit soluble solids.
3, fruit canning remove and drain the net after blanching water, canning, then injected into the 2nd ~ 30% of the heat bran fluid.
4, the exhaust gas, sealed pot packed into the discharge tank is exhausted, when the center of the tank when the temperature reaches 80 ℃ immediately sealed with a seal sealing machine.
5, sterilizing, cooling tank immediately sealed into sterilized autoclave sterilization, and then cooled to 40 ℃ can.
6, thermal insulation, thermal insulation testing canned into the library of 37 ± 2 ℃ incubated one week, inspection, remove fat cans, drain cans, juice cans and other nonconforming cloudy, qualified boxed storage Serve.
To overcome strawberry fruit canning faded, limp problems, can be put empty strawberry fruit grapefruit 300g, 30% of injecting sugar natural black currant juice for filling liquid and evacuated fluid. Canned strawberry thus produced, upon storage, the color is gorgeous, full of fruit, not broken do not limp, good appearance, has a unique aroma, sweet and sour taste, good taste.
Dongguan is a real promise EOE professional for you to create the safest EOE packaging businesses, production and research and development as a whole. The main products include three series: Beverages easy-open lid, aluminum and tinplate EOE EOE safe side. Applies to all kinds of tin cans, aluminum cans, composite cans and PET cans. The following simple packaging by a solid promise to introduce you to easy open canned strawberry production methods
First, the process
Material selection: In addition to the stalk - sepals - Cleaning - blanching - canning - Exhaust - Seal - sterilization - cooling - finished.
Second, the processing elements
1, material selection excluding immature, overripe, worms, after rot, choose fruit color dark red, large hardness, seeds few and small, uniform size, rich flavor varieties. Canned thus prepared, red fruit, fruit shape intact, with toughness, transparent red juice, raw fruit flavor thick, sweet and sour taste.
2, cleaning, blanching will be selected fruits, mobile water rinse, drain, immediately blanched in boiling water for 1 to 2 minutes to the fruit slightly soft but not bad for the degree of blanching length of time, depending on the species and maturity may be, blanching liquid to be used continuously in order to reduce the loss of fruit soluble solids.
3, fruit canning remove and drain the net after blanching water, canning, then injected into the 2nd ~ 30% of the heat bran fluid.
4, the exhaust gas, sealed pot packed into the discharge tank is exhausted, when the center of the tank when the temperature reaches 80 ℃ immediately sealed with a seal sealing machine.
5, sterilizing, cooling tank immediately sealed into sterilized autoclave sterilization, and then cooled to 40 ℃ can.
6, thermal insulation, thermal insulation testing canned into the library of 37 ± 2 ℃ incubated one week, inspection, remove fat cans, drain cans, juice cans and other nonconforming cloudy, qualified boxed storage Serve.
To overcome strawberry fruit canning faded, limp problems, can be put empty strawberry fruit grapefruit 300g, 30% of injecting sugar natural black currant juice for filling liquid and evacuated fluid. Canned strawberry thus produced, upon storage, the color is gorgeous, full of fruit, not broken do not limp, good appearance, has a unique aroma, sweet and sour taste, good taste.
