Kiwifruit processing steps
The production process of preserved kiwi fruit is divided into the following stages:
Material selection→cleaning→alkali soaking→neutralization→rinsing→slicing→drying→finished product
1.Select thoseintact fruit,which has no pests and no damage, as the raw material for drying. Afterwards, wash and clean it.
2.During the production process, soak in lye first, then soak in 20% sodium hydroxide solution at about 105 ℃ (slightly boiling) for 1-2 minutes, then neutralize with 1% hydrochloric acidfor 30 second, and then put it on rinse in running water for 10 minutes and drainout the water.
Kiwi drying process
During the drying process, firstly you should cut off both ends of the kiwifruit, trim off the remaining peel, and then cut it into 4-6 mm thick slices. Afterwards, you should put the the kiwifruit evenly on the material cart. The drying temperature should be controlled at 65°C-75°C. The drying time is about 20-24 hours. When the moisture content of the finished product reaches below 20%, it should be taken out and cooled down. Afterwards, the finished dried product should be packaged.
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