fresh strawberry pulp is the use of the finest strawberries, after stalks - Cleaning - broken - beating - centrifuge - (concentration) - sterilization - filling made and other processing procedures, the maximum maintain the nutrients in strawberries.

Family law system of law a system of two family law system of three factory-built, family law

Family system of law eleven, the strawberries clean, dry control raw water, into the a container; two, add sugar, how much sugar to master according to your taste; third, with a heavy pressure in the strawberries on a clean, let the natural pressure of the strawberry juice; Fourth, the strawberries and juice into a clean pot, on the heat and simmer. At this point with the fire, when the food boil, low heat. In the process of cooking, be sure to keep stirring and extrusion tangible strawberries. Up into mashed strawberries. Fifth, when the strawberry jam in the water has very little sauce is very thick, and already a success. Method two household ingredients: fresh strawberries, 1,000 grams Ralph lauren outlet, 1000 grams of sugar, gelatin, 7 g Swarovski, strawberry flavor a little, the amount of water. Production: 1 to select rotten strawberries, stalks, wash, or a kitchen knife with a broken machine to be crushed into the mud. 2, the strawberry mud into the pot, add boiling water, stir for 3-5 minutes, then put the sugar, use Simmer 8-10 minutes, stirring constantly. 3, add a little water for the gelatin moment, lit heated to dissolve Hogan, into the jam pot, stir, cook for about 10 minutes, then take a little jam with a spoon, drip tray level, if not dispersed, can be remove from heat, add strawberry flavor full uniform mixing, poured into a container, cover and seal, with the food as taken. Method three families with strawberry sauce, homemade strawberry jam is very simple production, including preparation time, including, it only takes about an hour. And the production generally successful. Jam is not only a sweet and sour fruit should taste will be even more delicious. Main Ingredients: 300 g strawberries, white sugar, 100 grams, one tablespoon lemon juice Method: 1, the washed stalks of the strawberries and sugar into the larger heat-resistant container. 2, a microwave oven, heat about 10 minutes. No heating cover with plastic wrap. 3, with a bamboo spoon (or shovel) will crush the strawberries and stir. 4, add lemon juice and then stir, then microwave 5 to 8 minutes. Strawberry sauce well Cheap mont blanc pens! Factory Method process: preparation of election materials → washing → → → sealed heating enrichment canning sterilization → cooling → finished product. 1. Choice of materials selected pink or red skin surface, the normal flavor, pectin and acid content, fruit eight mature, there is no rotten fruit for jam processing of raw materials. 2. Cleaning the raw material into the basket in the big pool by running water 3 to 5 minutes, washed sand and other impurities, then remove the stems, sepals and not suitable for processing fruit. And remove the drain to the water droplets. 3. Prepared by strawberries 40 kg, 40 kg sugar, citric acid, 120 grams, 30 grams of sorbic acid ratio of ingredients after heating. 4. Heating concentrated into the strawberry sandwich pot, and add half the sugar, heat to soften, stirring frequently so as not to pay attention to char, rather than bottom of the pot. Mix well, then add the remaining sugar and citric acid, sorbic acid and so on. To 2.5 ~ 3kgf / square cm steam pressure to heat to more than 65% soluble solids, butter temperature of 98 ~ 102 ℃, stop heating, flat glass to take a drop of jam on the current spread of the pan is not standard, in divided into the pot stirring. 5. Cans stewed seal the jam into sterilized more than 454 gram packs in glass jars, packing should stir sauce every pot as soon as possible lots. Tighten the lid hot, warm sauce per can not be lower than 85 ℃. 6. Sealed glass jars after sterilization cooling, should be boiled in boiling water 5 to 10 minutes, then immediately cooled to below 30 ℃ section. The whole process, not the material of iron, copper and other metals in direct contact. Strawberry sauce product standards: purple or red-brown color uniform, gloss; the total amount of not less than 57% sugar, soluble solids of not less than 65% (to fold photometer); thick body butter Canada goose parkas, to keep part of the fruit pieces, slowly dispersed, the crystallization of sugar, no stems and sepals; should have canned strawberry flavor, no pills only to discover, and smell. Strawberry syrup A choice of raw materials: choose fruit large Converse shoes, fruit Leveling, no rot and scars of the strawberries. Second, the cleaning: wash with water again, put off the stem end, slashing some rotten fruit. Then prepare a concentration of 10% of the sugar solution, heated to boiling. After cooling, add sulfur dioxide, 200 mg per liter of sugar added. Then the strawberry into the sugar in, stir, wash thoroughly weeding mold adhesion of impurities. The sugar strawberry washed with appropriate filter aid filtration, and then add sulfur dioxide after continued use. Third, the beating: the strawberry washed directly to beating the cold, in order to maintain the original fruit flavor and color. Beating the use of dual-channel re-pulping process, and the residue, the rate of the slurry can reach 90%. To join in the process of beating sugar or citric acid, the strawberry pulp to adjust the sugar-acid ratio of 16:1. Fourth, the degassing: the beating process will produce a large number of bubbles in order to avoid oxidation, degassing treatment to be done. Adding 0.05 to 0.08% of the highly active yeast, the oxygen defoaming. Fifth, enzyme inactivation: strawberries are rich in oxidase and pectinase, if not passive, puree the color and stability will have serious implications. Strawberry pulp in the degassing, the temperature should be immediately 95 ℃ True religion, 3 to 5 seconds of the instant high temperature enzyme inactivation and sterilization. Six homogeneous: After enzyme inactivation in strawberry syrup by adding an appropriate amount of stabilizer, such as xanthan gum and gellan gum. 60 ℃ to 65 ℃, 20 至 40 MPa pressure homogenization. Seven, hot filling: After homogenization, the strawberry pulp temperature is maintained at above 60 ℃ hot filling. After filling the steam and then stamped with red about to make the tank to maintain the vacuum state. Eight, sterilization: seal, the secondary sterilization. At 95 ℃ temperature sterilization 10-15 minutes, then cooled to room temperature. After a period of storage, no evidence of microbial (no expansion phenomenon) is finished. 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