First, the original ingredients. (a) Pumpkin: Choose orange-yellow varieties that are thick, large, mature, and have low fiber content, with high sugar levels and a solids content of over 9%. (b) Additives: White sugar, citric acid, and flavoring agents such as vanilla.
Second, the production process. (a) Peeling and preparation: Select ripe pumpkins, use a knife to remove the skin, cut out the core, and trim the stem and navel. Rinse thoroughly with water. (b) Grinding and cooking: Cut the pumpkin into small pieces using a chopper. Add water to make up about one-third to one-quarter of the total weight of the raw material. Heat and cook until soft, then mash into a smooth puree or paste. (c) Sugar addition and concentration: Mix in 40% to 45% white sugar, 0.4% to 0.8% citric acid, and 310-6 vanilla flavor based on the weight of the pumpkin. Place the puree in a double boiler, add the sugar, and boil while stirring. Concentrate the mixture until the soluble solids reach approximately 55% at 103°C, then continue cooking until it reaches 60% soluble solids. At this point, close the pot to ensure even distribution of flavors. (d) Canning and sealing: Pour the hot mixture into sterilized jars and seal them tightly. (e) Sterilization: Place the sealed jars in boiling water at 100°C for 15 to 30 minutes, depending on the jar size. After sterilization, cool the jars to room temperature.
Third, the finished product specifications. The final product should have a yellow-orange color, a thick and smooth texture, with small visible pieces of pumpkin flesh allowed. It should have a pleasant aroma, a balanced sweet and sour taste, with a soluble solids content between 57% and 60%, and a total acid content of 0.4% to 0.5%. This process ensures a high-quality, shelf-stable pumpkin product suitable for long-term storage and consumption.
Fresh Half Shell Mussel Meat,Half Shell Mussel Meat,Frozen Cooked Mussel Meat,Frozen Mussel
Shengsi Xiangyuan Aquatic Products Co.,Ltd., , https://www.mytilus-edulis.com