Strawberry processing steps
1 selection of raw materials
Choose grass poison with large grain size, uniformity, bright color, no damage and scars, no pests and diseases, rich aroma, sweet and sour taste as raw materials.
2 cleaning
Pour the spare strawberries into running water and rinse thoroughly to remove debris such as sediment.
3 Remove the stem
When removing the stalk, handle it gently, hold the stalk with your hand to turn the fruit, or use a stalk knife to remove the stalk leaves. At the same time, remove impurities and unqualified fruits.
4 boiled with sugar
First prepare a 40% concentration of sugar solution, put it in a jacketed pot and heat it to boiling, then add strawberry fruit, heat it to boiling again, and keep it for 10 minutes. After cooling, remove the sugar solution and strawberry fruit, place in the prepared container, and marinate in 40% sugar solution for 6-8 hours.
5 Filtrate
Remove the candied fruit from the sugar liquid, spread it flat on a bamboo sieve and drain the sugar for 30 minutes.
Strawberry drying process
Lay the strawberry fruit in a single layer on the material tray, insert the material tray into the material cart, and push it into the drying room for drying. In the method of first high temperature and then low temperature, the program is set to 3 stages, the temperature of the first stage is 60 ℃, the temperature rises, and the inside and outside are heated evenly, and the time is 2 hours. Enter the second stage, the temperature rises to 75 ℃, and the high temperature continuous dehumidification is carried out for 10 hours. The temperature of the third stage is lowered to 62°C for 6 hours, and the drying process can be completed by continuous dehumidification.
The broken fruit and irregular fruit are removed, and then bagged, which is the finished product. The finished product of dried strawberry is reddish-purple and uniform in size. The seeds are exposed outside, like sesame seeds dotted on the surface of the fruit, with the aroma, sour and sweet taste of strawberries. The moisture content is 7%-8%, and there is no pathogenic bacteria and spoilage caused by microorganisms.
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