The Processes of Making Preserved Peaches

1. Material selection: Choose mostly white-fleshed varieties, such as "Kuaihong Peach", "Big Leaf White", etc. When picking, you should choose fruits that are golden in color, have delicate and tough flesh, and are not soft or spongy when mature. If you choose green fruits, The fruits are boiled to make peach preserves, and after being dried in a drying room, the finished product will be emerald green in color. After being dried in the sun, the finished product will be dark green, and the quality is extremely poor. If red fruits are used to process preserved fruits, the color will be dark and not fresh, which is not suitable.

2. Cutting: First grade the peaches according to size and maturity, and then cut the selected peaches along the suture line with a fruit knife. When cutting, use the knife to reach the core to prevent the cut from being cut sideways, and then remove the core to make a peach bowl.

3. Peeling: Place the peach bowl with the concave side down, and place it on the conveyor belt to perform alkali peeling. The concentration of the sodium hydroxide solution is 13 to 16%, the temperature is 80 to 85°C, and the time is 50 to 80 seconds (concentration and time can be determined according to the maturity of the raw materials). After pouring the alkali, quickly add water to rub the remaining peel off, and then rinse the remaining alkali solution on the surface of the peach bowl with running water. It can also be neutralized in dilute hydrochloric acid solution (pH 2 ~ 5) and then rinsed.

4. Sulfur soaking: Soak the peach bowl in sodium bisulfite containing 0.2 to 0.3%. The soaking time is about 30 to 100 minutes.

5. First cooking: Make a sugar solution with a concentration of 35 to 40%, add 0.2% citric acid, pour the peach bowl into the pot and bring to a boil. Be careful not to use too strong a fire to avoid boiling the peach bowl. Cook for about 10 minutes for the first time.

6. Dip: After cooking, pour the peach bowl and sugar liquid into the dipping tank and soak for 12 to 24 hours. The soaking time can be controlled according to the size of the peach bowl, and the degree is based on the peach bowl being full of sugar.

7. Second cooking: first adjust the sugar concentration to 50%, then pour the peach bowl into the bowl and cook for 4 to 5 minutes before taking it out, draining the remaining sugar liquid and drying it.

8. Drying: Arrange the peach bowls with the concave side facing up (to allow water to evaporate) on a bamboo drawer to dry in the sun (you can also dry them in a drying room). Dry until the weight of the fruit is reduced by 1/3, then take it back for cooking.

9. The third cooking time: Adjust the sugar concentration to 65%, then pour the dried peach bowl into the cooking pot and cook for 15 to 20 minutes, then take it out.

10. Shaping: Drain the removed peach greens, drain away the excess sugar liquid, and place them on a baking tray to cool. After cooling, shape the peach bowls into neat flat circles one by one with your hands, and remove the uneven ones. Treat it separately and then dry it in the drying room.

11. Baking: The temperature in the drying room is controlled at 55-60°C, and the peach bowl is baked for 36-48 hours. It needs to be turned over in the middle. The finished product is the peach bowl that does not stick to your hands.

12. Packaging: Preserved peaches can be packed one by one with cellophane; they can also be put into plastic film food bags and then put into cartons. Pay attention to moisture.

Product Features: It is oblate in shape, golden in color, translucent, sweet and fragrant, soft and waxy in texture and slightly crispy near the skin.

Our company supplies preserved peach halves, pear halves, and preserved apricots and strawberries and kiwi fruit. Besides, we also supplier dried apple rings, dices and slices etc.