Raw material selection: select the dark red color, hardness, toughness, resistance to cooking, fruit shape good strawberry varieties for processing. Chemical Apron,Agricultural Ppe,Chemical Protective Apron,Chemical Apron With Sleeves Taizhou huangyan Yiman industry & trade limited , https://www.yimancoverall.com
Soaking: The cleaned strawberry fruit is immersed in a solution of 0.1%-0.7% calcium chloride and sodium sulfite for hardening and color protection. The soaking time depends on the variety and ripeness, generally soaking for 5-8 hours.
Rinse: Remove the soaked fruit and rinse with water 3 times.
Impregnation of sugar solution: Dilute the rinsed fruit in dilute sugar solution for 10-12 hours. After removing, heat the sugar to increase its concentration, and add appropriate amount of citric acid to adjust the ph value to 5.5-6.0, then pour the fruit into the sugar solution and macerate for 18-24 hours, then sugar cook to contain soluble solids. More than %, then soak for 18-24 hours.
Baking: After the fruit is drained and drained, it is baked in a drying room or in an oven at a temperature of 55-60°C. It should be baked until it is not sticky, Microsoft or not. Pay attention to the constant exhaust fan exhaust during baking. The dried fruit should be taken out immediately, sent to the packaging room and placed on the workbench, separated from the container while hot, and shaped like a plumb bob with an electric fan.
Packaging for sale: The prepared strawberry cans are sorted and packed according to size and color. According to 30g, 50g and other different quality specifications, it can be wrapped in tin foil or polyethylene film into a tube, strip, block, etc., and sealed with an external aluminum foil bag, and then packaged and sealed with exquisite carton.