First, the original Accessories. (a) pumpkin. Select orange-yellow cultivars with thick, large, mature, and less fiber, with higher sugar content and more than 9% solids content. (b) Excipients. White sugar, citric acid, etc.
Second, the process flow. (a) Peel and go. Take the ripe pumpkin, use a knife to peel off the skin, remove the quail, remove the pedicel and umbilicus, and rinse off with water. (b) grind the mud. The raw material is cut into pellets with a chopper, and the water is added to the total amount of raw materials by 1/3 to 1/4, heated and cooked, and then smashed into a paste or paste. (c) Add sugar to cook and concentrate. The proportion of raw materials: According to the total amount of pumpkin raw materials, add sugar 40% to 45%, citric acid 0.4% to 0.8%, vanilla flavor 310-6. The above grated pumpkin puree was placed in a double pot, added with white sugar, boiled and concentrated, and concentrated to a soluble solid content of about 55% (at a temperature of 103° C.) with the addition of citric acid and vanilla flavor. The pot was closed when concentrated to a soluble solids content of 60%. (d) canning seals. Hot pot seal. (e) Sterilization. Sterilize in boiling water at 100°C for 15 to 30 minutes (depending on pot size), remove and cool.
Third, the finished product indicators. Yellow orange color, thick and delicate tissue, allowing the presence of small pieces of meat, aromatic flavor, sweet and sour, soluble solids 57% to 60%, total acid content of 0.4% to 0.5%.
Second, the process flow. (a) Peel and go. Take the ripe pumpkin, use a knife to peel off the skin, remove the quail, remove the pedicel and umbilicus, and rinse off with water. (b) grind the mud. The raw material is cut into pellets with a chopper, and the water is added to the total amount of raw materials by 1/3 to 1/4, heated and cooked, and then smashed into a paste or paste. (c) Add sugar to cook and concentrate. The proportion of raw materials: According to the total amount of pumpkin raw materials, add sugar 40% to 45%, citric acid 0.4% to 0.8%, vanilla flavor 310-6. The above grated pumpkin puree was placed in a double pot, added with white sugar, boiled and concentrated, and concentrated to a soluble solid content of about 55% (at a temperature of 103° C.) with the addition of citric acid and vanilla flavor. The pot was closed when concentrated to a soluble solids content of 60%. (d) canning seals. Hot pot seal. (e) Sterilization. Sterilize in boiling water at 100°C for 15 to 30 minutes (depending on pot size), remove and cool.
Third, the finished product indicators. Yellow orange color, thick and delicate tissue, allowing the presence of small pieces of meat, aromatic flavor, sweet and sour, soluble solids 57% to 60%, total acid content of 0.4% to 0.5%.
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