Processing of strawberries

Strawberry is a berry and it is inconvenient to transport. Therefore, developing and processing it into a strawberry food not only relieves the pressure of fresh sales and avoids the loss of mildew, but also meets the needs of different consumers and increases their income. One, strawberry cans choose eight mature, large and neat, colorful, rich flavor of fresh strawberry fruit. Clean it, put it in boiling water, scald until the flesh is soft and not rotten, pick up the water and put it into the clean jar. 500 grams bottled fruit 300 grams, add 60 °C filling solution (filling solution by water 75 kg, 25 kg of white granulated sugar, citric acid 200 g ratio, boiled filter) 200 g, leaving 1 cm gap from the bottle mouth . After the bottle is put into the exhaust gas, the bottle cap and the sealant ring are boiled for 5 minutes. After the bottle is sealed, the bottle is boiled in boiling water for 10 minutes for sterilization. After removal, the surface water is wiped and stored in a warehouse at 10°C for 7 days. Listing. Second, strawberry juice, choose a full-ripe strawberry, clean, into the juicer to separate the juice, pour into a stainless steel pot, add a small amount of water to heat up, boil, quickly turn off the heat, 5 to 6 minutes later, with 3 to 4 layers of gauze filter, and use utensils to help squeeze out the juice. Add 300-400 g of white granulated sugar and 2 g of citric acid per kilogram of filtrate. After mixing, add the juice into a sterile bottle, cover and seal it, and put it in hot water at 85°C for 20 minutes. After being taken out, it is naturally cooled for 24 hours. After inspection, it meets the hygienic standards for beverages and foods, and it can be packed in storage. Third, the strawberry sauce has a strong aroma, a high content of pectin acid, a light red, eight ripe strawberry on the fruit surface. The fruit was washed cleanly, and at the same time, the fruit shank was twisted to remove the leaves, and the impurities were removed. The stock was prepared according to 10 kg of strawberries, 2.5 kg of water, 10 kg of white granulated sugar and 30 g of citric acid. Place the strawberries and water in the pan and add 50% white sugar. Heat and heat to fully soften the strawberries. Stir 1 time, add the remaining 50% white granulated sugar and all citric acid, continue to heat and boil, stirring constantly, until the sauce color is purple or red brown and shiny, uniform color, that is, pan cooling, according to the quantitative bottling . Fourth, freeze-frozen strawberries choose completely ripe, fresh strawberry fruit, clean, remove the pedicle and loquat leaves and pests and fruits, clean again, drain and put into the iron cans lined with non-toxic plastic bags, press the can The proportion of 14 kg of strawberries and 1 kg of white sugar was performed. The canned strawberries were quickly frozen in a freezer at -34°C. After freezing, they were stored in a freezer at -18°C. Before leaving the store, it should be thawed slowly at 5～10°C for 80-90 minutes. The quality of strawberry fruit is best. Fifth, strawberry vinegar The residual strawberry fruit rinse with water, add a small amount of water into the pot, boiled into a paste can be slow fire. Cool it and pour it into the cylinder, add appropriate amount of baking powder, and then seal the container and allow it to naturally ferment for 5 to 7 days. When a layer of reddish-brown solution appears on the top layer, it is filtered and the clear liquid is taken. vinegar. Six, five flavored berries Take 10 kg of fresh strawberries, clean and soften into the water after the micro-boiling, the pulp should be soft but not bad, remove and pour into the cylinder, add 1 kg of salt, mix and dip for 5 days, filter out the liquid, Add 150 grams of licorice powder and ginger powder and 5 kg of white sugar to mix and dip for 7 days.