Process Flow Of Apple And Pear In Sugar Water: Traditional Chinese Rec
In short: Traditional Chinese Water. 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 6499 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Apple pear in sugar waterProcess flow Raw materials → Cleaning → Peeling → Cutting and removing seed nests → Color protection → Exhaust → Canning → Filling with sugar liquid → Sealing → Sterilization → Insulation → Inspection → Finished productPreparation method 1. Raw material requirements: The fruit should be fully mature; no disease scars or insect infestations; no corruption or deterioration; the diameter of the fruit should be no less than 50 mm. Raw materials must be picked, transported, loaded and unloaded with care to avoid mechanical damage. Prevent fruits from being damaged and contaminated. After entering the factory, raw materials should be stored in ventilated and low-temperature storage.2. Cleaning: The raw materials are sent into the workshop through the conveyor belt, and the sediment and debris attached to the surface are cleaned and removed. The cleaning water should be kept clean and not turbid, and it is better to flow without cleaning.3. Peeling: The most advanced method at present is chemical peeling. (1) Preparation of peeling liquid: …
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