Pineapple fruit contains sugar and acid, and pineapple aroma, processed into pineapple should be bright and light color yellow, which is very important point. Processing technology is as follows:
1. Raw material processing: the Philippines varieties of pineapple fruit color was egg yolk and aromatic thick, should take this variety, with artificial or mechanical peel to the heart to nail, cut into fan shape, thickness of 3-4 mm.
2. Hardening and color protection: the pineapple slices in 0.1% calcium chloride solution and 0.1% sodium bisulfite mixture for 8 hours.
3. sugar through the process: the preparation of 40-50% sucrose solution, such as processing 50 kg of pineapple, the application of sugar 40 kg, add 40 kg of water dissolved, then add 0.05% potassium sorbate, the sugar to boil after the addition of pineapple slices , The use of a number of sugar through the law, the next day to extract the sugar alone concentrated, increase the sugar content of about 5%, then add the pineapple film for impregnation, every 1-2 days to concentrate the sugar solution until the pineapple film sugar was half Transparent state, sugar concentration reached 65% and then impregnated 1-2 days through the sugar is completed.
4. Dry: the pineapple slices from the sugar in the fish, into the drying room baking, drying at 65 degrees Celsius to 25% moisture content.
5. Packing: 100g boxed.
6. Finished specifications: appearance, color light yellow or golden yellow, does not allow brownish yellow. Pineapple slices were translucent, the surface of the phenomenon of no return to the sand. Total sugar content of 65%, water content of 22-25%, acid content of 0.3%. Taste: sweet acid, smell: a pineapple fragrance.