How is Huangpi sauce processed? Due to insufficient raw materials, there is no yellow-skin jam on the food market, and the yellow-skin itself contains yellow-jam jam made from special aromas and flavors, which is believed to be better than many jams. Processing techniques are as follows: 1. Selection and processing of raw materials: The processing of jam raw materials requires full maturity. At this time, the content of sugar and acid and flavor substances is the highest, and it is best to use the non-nuclear yellow skin. If there is a core, it needs to be denucleated. The raw materials are selected, washed and then beaten into a pulper. During screening, the cores can be sieved and removed. No manual removal of the core is required. During the beating, a small amount of water is required, which weighs about one-fifth of the raw material. The meat is slurred together. 2. Heating and Concentrating: To use stainless steel pan, atmospheric concentration or vacuum concentration, heating and evaporation part of the water. At the same time to be ready to add thickeners to reduce the heating concentration time, such as the use of sodium alginate, the amount of how much depends on the specific circumstances of the raw materials, generally should add raw material weight 0.5-77% sodium alginate, to use 10 times in advance water Allow to soak for half an hour to an hour, then gradually warm up with a temperature of 50-60 degrees Celsius, and continue stirring to make it a homogeneous colloid. 3. Additives: The first step is to add sugar to the pulp slurry. The amount of sugar is about 50% of the raw material. Then add the gelling agent, stir and heat evenly, continue to concentrate, and finally add 0.2-0.3% citric acid and 0.05% potassium sorbate. A very small amount of lemon yellow pigment can be added to make the body yellow or light yellow, and finally concentrated to 45% solids. 4. Bottling: Fill the 200 g roundabout bottle while hot, pay attention to the bottle mouth clean, cap tightly. Sterilization: Heat in 100 degrees Celsius for 15-20 minutes. Cooling: Cool to 40 degrees Celsius with progressive cooling. Finished product: It should have rich yellow skin aroma, sweet and sour taste.