(I) Process flow
Raw material selection → Cleaning → Crushing → Beating → Batching → Concentration → Canning → Sealing → Sterilization, cooling → Finished products
(b) Description of operation points
(1) Raw material selection: Choose eight mature fruits. If the ripeness is too high and the pectin content is reduced, it will affect the gelatinization of the jam; the maturity is too low, and the aroma and flavor thereof are insufficient.
(2) Precooking: The figs are poured into boiling water for 3 to 5 minutes. One of the purposes is to destroy the activity of oxidase and pectinase, inhibit the enzymatic browning and degradation of pectic substances; the second is to soften the tissues.
(3) Beating: The broken figs are beaten by a multi-beating machine (mesh aperture: 1.2-0.4 mm), the waste is removed, and the delicate fig pulp is obtained.
(4) Ingredients: white granulated sugar is mixed with a concentration of 70% to 75% of concentrated sugar solution, and citric acid is mixed with a solution with a concentration of 50%. The agar is first softened by immersing in warm water of 40-50°C, and the impurities are washed away, plus 20 times. Water soluble. Ingredients ratio: fig pulp: white granulated sugar = 1:0.5, adding citric acid 0.3%, agar 0.5% to 0.8%.
(5) Concentration: Concentration at normal pressure: mix the fig pulp with white sugar, stir evenly, pass through steam, and at the beginning, control the steam pressure to 0.3-0.4 MPa, and stir while stirring to prevent burnt and affect the flavor of the product. And color; late: vapor pressure dropped to 0.15 ~ 0.2 MPa, to prevent excessive temperature caused by browning, coking. When the soluble solids content is close to 45%, agar and citric acid are added, stirring is continued, and concentrated to a soluble solid content of 45% to 48%.
Decompression concentration: Vacuum degree 0.08-0.09 MPa, steam pressure 0.1-0.15 MPa, pot temperature 60-70°C, add agar, citric acid solution near the end, stir, continue to concentrate to about 45% of soluble solids , and then turn off the vacuum pump, break the vacuum, adjust the steam pressure to 0.25 MPa, quickly heated the jam to 90 ~ 95 °C, immediately canned.
(6) Canning and sealing: After canning, the temperature of the center of the sauce body is not lower than 80°C, and it is sealed with heat.
(7) Sterilization, cooling: Sterilization formula 5-15/100 °C, rapid cooling after sterilization.
(III) Product Quality Index
1. Sensory Index
Color: purplish red or reddish-brown, shiny; flavor and taste: unique fig flavor and taste, sweet and sour moderate, no smell and other odor; Organization: a certain degree of gelling, does not spread, does not secrete Juice, no sugar crystals, no impurities.
2. Physical and chemical indicators
Total sugar 38% to 42%; soluble solids 45% to 48%; total acid 0.5%.
Heyin Star Anise,Star Anise For Seasoning,Seasoning Containing Star Anise,A Condiment Containing Fennel
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