Pineapple fruit can be processed a lot of products, but its by-product utilization is also valuable. For example, the pineapple center has a lot of fiber, the tissue is hard, the moisture is small, and the pineapple pulp is processed together, which will affect the quality of the product, especially the canned pineapple processing plant. Not using it is a loss. Here, the processing techniques for making candied fruit from pineapple core are as follows:
1. Wash the strip of pineapple core with water, cut off the unfinished part of the head and tail, and then cut it into thin, long and short oblique or cylindrical particles with a length of about 1 cm. Cut into thick 2% saline solution.
2. Bleaching treatment: The pineapple core is removed from the brine, rinsed with water and immersed in 0.1% sodium hydrogen sulfite solution for 3-4 hours.
3. Blanching treatment: Put in hot water at 55 degrees Celsius for 1-2 minutes, pick up and drain the water.
4. Candied: prepare 50% sugar concentration, 50 kg raw material with sugar 30 kg, add 30 kg boiled to dissolve into 50% concentration, then add 0.2% citric acid, 0.05% potassium sorbate to stainless steel and add pineapple core Co-cooked, constantly stirred, until the pineapple core is transparent, indicating that the raw material is close to full of sugar, at this time the concentration of sugar liquid is more than 65%, you can stop heating.
5. Drying: The pineapple core is picked up from the concentrated sugar liquid, spread in a shallow basin, and sent to the baking room to dry at 60-65 degrees Celsius, and the water content is about 20%.
Packing: Packed in a small package and packed in a box with moisture-proof paper.
Product quality requirements: The product requires golden or orange color, uniform color, crisp tissue, sweet and sour, and original fruit flavor.
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