How to process pineapple soup?

The pineapple fruit contains sugar and acid, and pineapple aroma. The processed pineapple is bright and light yellow, which is an important point. Processing techniques are as follows: 1. Raw material treatment: Philippine pineapple pulp color is egg yolk and aromatic thicker, this type should be taken, with artificial or mechanical peeling to the heart nailed eye, cut into fan shape, thickness 3-4 Mm. 2. Hardening and Color Protection: Pineapple pieces were immersed in a mixture of 0.1% calcium chloride solution and 0.1% sodium bisulfite for 8 hours. 3. Translucent sugar process: Prepare 40-50% sucrose solution, such as processing 50 kilograms of pineapple, apply sugar 40 kilograms, add 40 kilograms of water to dissolve, then add 0.05% potassium sorbate, boil the sugar liquid and add hot pineapple to dip. Using multiple translucent methods, the next day, the sugar solution was separated and concentrated, and the sugar content was increased by about 5%. Then, the pineapple pieces were added for maceration, and the sugar solution was heated and concentrated every 1-2 days until the pineapple pieces absorbed half sugar. In a transparent state, the concentration of sugar is 65% and the dipping is completed after immersing in 1-2 days. 4. Drying: The pineapple slices are picked up from the sugar liquid, baked in a drying room, and dried to a moisture content of 25% at 65 degrees Celsius. 5. Packing: 100 g boxed. 6. Finished product specifications: Appearance, light yellow or golden yellow, brownish yellow is not allowed. The pineapple slices are translucent and the surface is dry and no sand returns. The total sugar content is 65%, the moisture content is 22-25%, and the acid content is 0.3%. Taste: sweet and sour, smell: pineapple aroma.