Traditional Chinese Fruit Juice: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Transparent apple juice process. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2322 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
transparent apple juiceProcess flow Apples → Fruit selection → Cleaning → Trimming → Crushing → Juicing → Heating → Filtration → Filling → Sealing → Sterilization → Cooling → Inspection → Transparent apple juice productsPreparation method 1. Fruit selection: Remove unqualified apples such as rot, diseases and insect pests, severe mechanical damage, etc., and remove impurities at the same time.2. Cleaning: Soak the apples and clean the surface of the apples with running water.3. Trimming: Use a stainless steel knife to trim unqualified apples that are damaged by local diseases, insect pests or mechanical damage and wash them. Cut qualified apples into wedges and remove the seed nests. If peeling and juicing, peel first and then trim.4. …
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