First, the original ingredients. (a) Pumpkin: Select orange-yellow varieties that are thick, large, mature, and low in fiber, with a high sugar content 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: Choose ripe pumpkins and use a knife to remove the skin. Cut out the core, stem, and navel, then rinse thoroughly under running water. (b) Grinding and cooking: Chop the pumpkin into small pieces and add water to make up about one-third to one-quarter of the total weight. Cook the mixture until soft, then blend it into a smooth puree or paste. (c) Adding sugar and concentration: Mix the pumpkin puree with white sugar at a ratio of 40% to 45% of the pumpkin's weight. Add 0.4% to 0.8% citric acid and 310-6 vanilla flavoring. Place the mixture in a double boiler, bring to a boil, and continue cooking until the soluble solids reach approximately 55% (at around 103°C). Once the solids reach 60%, the pot is sealed. (d) Canning and sealing: Fill sterilized jars with the hot mixture and seal them tightly. (e) Sterilization: Place the sealed jars in boiling water and sterilize for 15 to 30 minutes, depending on the jar size. After sterilization, let them cool 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 pumpkin pieces allowed, a pleasant aroma, a balanced sweet and sour taste, a soluble solids content between 57% and 60%, and a total acid content of 0.4% to 0.5%. This recipe ensures a delicious and long-lasting pumpkin product suitable for consumption throughout the year.
Half Shell Mussel,Frozen Cooked Half Shell Mussel,Seafood Frozen Half Shell Mussel,Frozen Half Shell Mussel
Shengsi Xiangyuan Aquatic Products Co.,Ltd., , https://www.mytilus-edulis.com