(1) Process flow raw material selection → de-stemming → cleaning → pre-cooking → canning → heating exhaust → sealing → sterilization, cooling → wiping, storage
(b) Production method
1. The choice of raw materials should be selected 89 ripe, normal flavor, fruit red or light red fruit, remove rot, disease and insect damage, poor maturity, rigidity and other unqualified fruit.
2. Remove the fruit stems from the fruit stems and strip the bracts.
3. Rinse with clean water, remove the net surface sediment, drain water after washing.
4. Precooked, boil the water, pour fresh strawberries, and cook until the flesh is soft and not rotten. Softener can be used for strawberry juice.
5. Canned softened pulp and juice should be hot-filled.
6. After heating and exhausting the cans, the hot air is put into the exhaust box and exhausted.
7. When sealing and canning, the center temperature of the can is not lower than 80°C.
8. Sterilization, cooling Put the pot in boiling water for 10 to 15 minutes. Subsequent step cooling.
9. Wipe the cans and store them in the warehouse to dry them and store them in a warehouse at 20°C for 1 week. Qualified after the library.
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