The bitter gourd tastes bitterly cold and has the functions of eliminating heat, removing heat, clearing eyes and clear eyes. Processing bitter gourd into jam can extend the industry chain and increase income.
Process flow:
Melon Processing → Apple Processing → Matching → Concentration → Canning → Sterilization → Cooling.
Processing points:
Bitter gourd processing Select a large, thick, no pests, eight ripe bitter gourds, into the washing tank, use the clean water to wash off the surface of dust and debris. Then use a stainless steel knife to cut open, dig seeds, cut into 3 cm long sections, and bake for 2 minutes in boiling water at 95-100°C (add 0.2% citric acid to water during hot water) and beat it with a beater. Pulp spare.
Apples were selected to be mature and disease-free apples. After cleaning, they were peeled and cut in half. Immediately immersed in 1-2% saline solution for 1 hour of color protection. Then excavate the seeds and stems in the flesh, repair the cantharides and residual skin, and wash them once or twice with fresh water. 100 kilograms of pulp will be treated, 20-25 kg of water will be added, boiled for 30 minutes, and beaten with a beater.
Matching 35 kg of bitter gourd pulp, 15 kg of apple pulp, 200 g of agar (water dissolves into liquid), 50 kg of granulated sugar (dubbed into 75% sugar liquid), and 20% of the sugar is replaced with starch syrup.
Concentrated sugar syrup and bitter gourd pulp, apple pulp, agar, etc. are gradually drawn into a vacuum concentrator and concentrated to a soluble solids content of 65.5-66% at a vacuum of 0.006 MPa or more. The vacuum pump is turned off to break the vacuum. When the temperature reaches 95°C or above, the heating is stopped and the pan is immediately removed. Be careful to stir properly after the vacuum has been removed to prevent the pan from collapsing.
Cans can be filled immediately after canning. After the canning, the temperature of the slurry should not be lower than 90°C. Generally, the type 776 tinplate can or glass cans is used, and the cans should be sealed immediately after canning.
The sterilized and cooled cans are sent to the retort for sterilization.
The product is naturally light yellow, with the balsamic fragrance and apple aroma, with a bitter bitter bitter bitter taste.
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