Canned yellow peach is a canned food made from fresh yellow peaches. It is rich in vitamin C, fiber and carotene needed by the human body. It is ready to eat food. In the hot summer, it taste better after refrigerating.
It is another yellow peach season now. Canned yellow peach is tasty, but how canned peach factory make it. Let’s have a look.
①Selection of raw materials
Choose high-quality yellow peaches with a maturity of 8.5%, fresh and plump, free from pests, diseases, and mechanical damage, and with a diameter of 5 cm or more.
②Cut and dig the core
Cut the yellow peach into two halves longitudinally along the seam. Do not skew and cause large or small pieces. After the yellow peach has been cut in half, soak the yellow peach slices in 2% salt water to protect the color. Use a digger to dig out the peach pits from the half-cut yellow peach block. The peach pits should be smooth and oval, but the fruit should not be digged too much or broken up. The red flesh can be left a little. After digging the core, it should be soaked in alkali in time, or soaked in 2% salt water to protect the color.
③Peeling and rinsing
Spread the peach slices on the mesh of the alkali scalding machine in a single layer with the core pits downwards, so that the peel is fully exposed to the lye. The concentration of lye is 6% to 12%, and the temperature is 85 to 90°C. The treatment time is 30-70s, and then rinse the lye with clean water.
④Pre-cooking
Put the washed lye into a hot solution containing 0.1% citric acid and blanch it at 90-100℃ for 2-5 minutes until the peach is translucent. Cool with cold water immediately after blanching.
⑤ Trimming and canning
Use a sharp knife to cut off the spots and residual dander on the surface of the peach block. The trimmed peach chunks are packed in cans according to different colors and sizes. Pay attention to the order of discharge, and the canning volume should not be less than 55% of the net weight. Immediatelyafterfilling, inject hot sugar water above 80°C with a concentration of 25%-30%, and add 0.1% citric acid and 0.03% iso-Vc.
⑥Exhaust and can seal
Exhaust thermally in the exhaust box, and seal the can immediately when the core temperature is 75°C. Or vacuum exhaust, the vacuum degree is 0.03～0.04MPa
⑦ Sterilization and cooling
Sterilize in boiling water for 10-20 minutes, and then cool to about 38°C.
We can see the general process of canned yellow peach above. If there is any mistake, please let us know.
We can found from above, for canned yellow peach production,
Pre-production, we need
Bubbling Washing Machine
Cutting Machine (Half)
Lye Spraying Machine
Peeling Machine
Pre-cooking Machine
Selecting Conveyor Belt
Washing Machine ( For removing hair)
For canning Line, we need :
Empty Can depalletizing Machine
Yellow peach Filling Machine
Exhauster box
Syrup filling machine
Seaming Machine
Pasteurization tunnel
Palletizing Machine
Packing Line, we need :
Depalletizing Machine (Filled Can)
Vacuum Detection Machine
Coding Machine
Labeling Machine
Carton packing Machine
Carton sealing machine
If you have a plan to make canned food, welcome to inquire, we can provide you with a whole line of solutions.
Post time: Aug-13-2021