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: Bitter gourd processing → Apple processing → Matching → Concentration → Canning → Sterilization → Cooling.
Processing points:
1. Bitter gourd processing: Select a large, thick, no pest, eight ripe bitter gourd, 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 the child, cut it into pieces, cut into 3 cm long sections, and bake for 2 minutes in boiling water at 95 to 100°C (add 0.2% citric acid in hot water) and beat it with a beater. Into a pulp spare.
2. Apple treatment: Select mature, disease-free apples, peeled after cleaning, cut in half, immediately immersed in 1% to 2% saline for 1 hour color protection. Then dig out the nests and stem peduncles in the flesh, repair the cantharides and residual peels, and wash them 1 to 2 times with fresh water. Treat 100 kg of pulp and add 20-25 kg of water, boil it for 30 minutes, and beat it with a beater.
3. Matching ratio: 35 kg of bitter melon 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.
4. Concentrate: Pulp sugar and bitter gourd pulp, apple pulp, agar, etc. Gradually inhale the vacuum concentration pot, and concentrate to a soluble solids content of 65.5% to 66% under a vacuum of 0.006 megapascals, turn off the vacuum pump, destroy vacuum. When the temperature reaches 95°C or above, the heating is stopped and the pan is immediately removed. Pay attention to proper stirring after vacuum break to prevent crucible.
5. Canning: Immediately after the completion of the enrichment, the cans should be filled. After the canning, the temperature of the slurry shall not be lower than 90°C. Generally, the type 776 tinplate can or glass cans is used to seal the cans immediately after canning.
6. Sterilization and cooling: The cans are put into a sterilization pot for sterilization.
The product is naturally light yellow, with the balsamic fragrance and apple aroma, with a bitter taste characteristic of balsam pear. Leting County