1. Papaya drink. 1 Select fresh fruit, fully mature, no pests and mildew deterioration of papaya. 2 Wash the papaya, remove the heart and seeds, and cut into 1 cm slices. 3 Put sucrose and papaya slices in a ratio of 1:1 to 1.2:1 and put a layer of papaya layer of sugar in a stainless steel or enamel vessel, seal it, and soak it for 3 to 6 days. 4 The papaya slices and their extracts were separated by gauze filtration and the papaya juice was obtained. It contains 65% to 70% of soluble solids. 5 Add 5 times the weight of the raw papaya juice with cold water, add the appropriate amount of food coloring lemon yellow, preservatives. 6 The prepared papaya juice is homogenized by SHP60-60 high-pressure homogenizer (Shanghai University of Science and Technology, telephone, 69982866), and filtered by YLBB5-36 stainless steel beverage pump (Xiangjiang Food Machinery Complete Equipment Co., Ltd.). In addition to precipitation and germs. After sterilization, bottled and sealed.
2. Papaya sauce. 1 Select ripe papaya that is full-bodied and full of aroma, and wash it to remove the moldy parts of seeds and pests, and cut them into thin slices. 2 The papaya fruit is dense and hard. Add 1/5 of the fruit's weight to the water and precook it for 20-30 minutes under high pressure to fully soften the pulp. 3 Beat pre-cooked papaya slices. 4 Add 70% sucrose solution once or twice, 100 kilograms of flesh with sugar 70 kg to 80 kg, and concentrate to 68% solids. Can also add a small amount of sugar, made of 40% low sugar papaya sauce. 5 The jam was cooled to 85°C and sterilized at 90°C for 30 minutes. High-concentration jam contains 70%-75% of soluble solids, no less than 65% of sugar, and no sterilization is required.
3. Papaya pods. 1 Choose a ripe, golden fruit. Wash it, drain it and cut it to the end. Cut it into 1cm thick discs. Remove the seeds and immerse them in 1% salt solution. Remove the fruit pieces from the brine, rinse and drain. 2 Sucrose and papaya slices immersed in a ratio of 1:1 to 1.2:1, the same method as papaya beverages. 3 Pour the drained papaya slices into the pan, 1 cm in thickness, put them into the oven, quickly warm up to 60°C, and heat up to 70°C after 6 hours. The temperature dropped to 60°C 6 hours before the end of baking. Bake for 20 hours. During the baking process, discs are discarded 1 or 2 times. In the second round of dishing, the product is shaped, pressed flat, and sent to the oven for baking. When the product has a moisture content of 18%, it is out of the box when the surface is not sticky. 4 Put the baked papaya into the vacuum bag. With DZQ-400/2S multi-functional vacuum inflatable packaging machine (Shanghai Kebao Packaging Machinery Factory, telephone, 64640160) packaging. 5 Papaya dumplings are sampled according to requirements. Samples are placed in a test chamber at 25 to 30°C and allowed to stand for 7 to 10 days. No moldy air is acceptable.
4. Papaya wine. 1 Sugar fermentation: The remaining skin residue (seed) of the processed fruit juice, jam, and preserved fruit is placed in a fermentation vessel, and a 20% cold aqueous solution containing sugar is injected, and its weight is twice that of the skin residue. The sugar solution is added to 4/5 of the vessel volume and 1/5 of the empty space is left to prevent the pomace from spilling out of the barrel during fermentation. At the start of fermentation, the slag was pressed under the liquid surface with a pressure plate. In order to master the fermentation process, the temperature, sugar, acid, and alcohol content of the fermentation broth are often checked. Pay attention to closed barrels to reduce alcohol evaporation. The fermentation process was completed in 40 days at room temperature. 2 Filtration liquid: After the pre-fermentation, the skin dregs sink to the bottom. Siphon liquor, remove skin dregs, filter, and store in a well-sterilized storage bucket to 90%-95% of the barrel capacity for post-fermentation. 3 post-fermentation: fermentation is relatively weak, should be carried out at 20 to 6 temperatures. Emissions of carbon dioxide began to occur. After 2 to 3 weeks, no carbon dioxide was produced and the sugar content was reduced to 1%. After the sign, the fermentation was completed. Fill the containers with the same type of wine and tightly seal the mouth so that all the yeast, scum, etc. will sink. Chain) aging barrel: Separation by siphoning. The separated liquor is filled in a sterilized container and sealed for aging. During this period, the wine was gradually clarified and there was a precipitate. Therefore, the barrel must be changed to separate the liquor from the sediment. A total of 3 to 4 barrels are exchanged: 1 in December of that year; 1 to 2 in March of the following year and 2 barrels in August. Use siphon or pump to change barrels. It is carried out under the isolation of air. The tools and receptacles used for barrel change must be washed and sterilized. 5 ingredients deployment: According to market needs, sugar blended into different sweetness of sweet papaya. 6 Bottling and storage: Fine filtration is required before bottling. Take an empty bottle that is cleaned and disinfected, hold the wine, cover it with cotton, place the light at room temperature for 1 week, keep it clear and not turbid, bottling and sealing, and sterilize at 60-70°C for 15 minutes at low temperature save.
5. papaya green red wire. 1 Select fresh papaya, peel the skin with a small planer, remove the papaya kernel, and wash. 2 Papaya cut into filaments, soaked slightly, rinse clean. 3 Remove the papaya thread and drain the water and place it in a green or red food coloring. 4 Drain the water after dyeing. Add 7.1% of fresh papaya and 29% of white sugar to add sugar. After the papaya water oozes out, add sugar to increase the concentration to more than 40%. Continue to serve 48 to 72 hours. Take out the drying, which is the finished product. 5 Polypropylene plastic bags are used, vacuum-packed by a vacuum packaging machine and packaged.
(Editor: Huang Yuanfeng) Source: Information of new technologies in rural areas: new technologies in rural areas
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