1. Raw material treatment: ripe coconut shelling take coconut meat, coconut meat cut into fine particles, after refining with a refiner, refining the water should be properly added, about the weight of raw materials added 1/5 ~ 1/6. 2. Additives: Because coconut meat contains more fat, in order to avoid oxidation of the fat in the finished product and produce odor, should add 0.01% antioxidants such as vitamin E or ascorbic acid; and because the fat specific gravity is less than 1, will float in the finished product. Affect the appearance, need to add emulsifiers such as molecular distillation monoglyceride or sucrose ester, the amount of about 0.05 to 0.1%. 3. Heating and Concentrating: Coconut itself contains more water and adds moisture when beating. So in the stainless steel pan, heat and evaporate part of the water first, then add 1:1 or 1:2 sugar to the raw material; The raw material weighs 0.7-0.8% carrageenan, 0.05-0.1% sucrose ester, and the sucrose ester needs to be adjusted by adding a little water into a homogenous paste-like liquid and added to the raw material to be stirred continuously. Finally, the antioxidant is added until the solid content is 45%. Can stop heating. 4. Bottling: Packaging with tinplate or glass bottles, the amount of which can be more or less, usually 200-250 grams per bottle as needed. 5. Sterilization: This product is a low-acid food and requires high-temperature and high-pressure sterilization. That is, the sterilization temperature reaches 116 degrees Celsius and can be stored for 30 minutes to 40 minutes. 6. Cooling: Cool down to 40 degrees Celsius. 7. Finished product: Appearance white to light yellow, the product has a strong coconut aroma, is the finest fruit sauce.
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