1. 40 kg of raw materials and ratio of strawberries, sugar 46 kg, dubbed 70% sugar solution; 120 grams of citric acid, dubbed a 50% citric acid solution; 30 grams of sorbic acid.
(2) Processing methods (1) Selection of ingredients The raw materials for the strawberry with high content of pectin and acetic acid, 89 ripeness, red or pale red fruit, and aroma are selected.
(2) Wash the selected strawberries and wash them with water to remove pedicles, sepals, rotting fruit, and impurities.
(3) Heating The washed strawberry is poured into a sandwich pot, 50% sugar solution is added, and heated with fire to fully soften it. After thorough stirring, the remaining sugar solution and sorbic acid, citric acid solution are added, and heating is continued until the mixture is concentrated to soluble solids of 66.5% to 67.0%.
(4) Pack the strawberry jam in the pan and put it into a bottle and jar that has been sterilized while still hot. When the temperature of the sauce is not lower than 85°C, tighten the bottle and the lid tightly. If the temperature of the sauce is too low, seal it. Immediately after capping, it should be put into boiling water for 5 to 10 minutes and then cooled step by step. After affixing the trademark after cooling, it can be listed. Cheng Xun's author unit: Yandu County Grain Bureau of Yancheng City, Jiangsu Province, China: New Village 2007.05
(2) Processing methods (1) Selection of ingredients The raw materials for the strawberry with high content of pectin and acetic acid, 89 ripeness, red or pale red fruit, and aroma are selected.
(2) Wash the selected strawberries and wash them with water to remove pedicles, sepals, rotting fruit, and impurities.
(3) Heating The washed strawberry is poured into a sandwich pot, 50% sugar solution is added, and heated with fire to fully soften it. After thorough stirring, the remaining sugar solution and sorbic acid, citric acid solution are added, and heating is continued until the mixture is concentrated to soluble solids of 66.5% to 67.0%.
(4) Pack the strawberry jam in the pan and put it into a bottle and jar that has been sterilized while still hot. When the temperature of the sauce is not lower than 85°C, tighten the bottle and the lid tightly. If the temperature of the sauce is too low, seal it. Immediately after capping, it should be put into boiling water for 5 to 10 minutes and then cooled step by step. After affixing the trademark after cooling, it can be listed. Cheng Xun's author unit: Yandu County Grain Bureau of Yancheng City, Jiangsu Province, China: New Village 2007.05
Natural Bamboo Drinking Straws,Bamboo Straw,Bamboo Drinking Straws,Organic Bamboo Drinking Straws
Yangzhou Tongfun Red International Trading Co,Ltd. , https://www.i-ecbio.com