Traditional Chinese Sugar peach process flow: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Sugar peach process flow. 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 2463 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Sugar peachProcess flow Raw material selection → Grading → Cutting → Core → Peeling → Precooking → Cooling → Trimming → Canning and filling with sugar water → Heating and exhausting → Sealing, sterilization → CoolingPreparation method 1. Raw materials: Use fresh overripe and underripe peaches, and pick out fruits with mechanical damage, rot, and bluish-white surface.2. Grading: Divide peaches into two levels: 50 to 60 mm and above 60 mm. Each level is further divided into two levels: raw and ripe, for a total of 4 levels.3. Cutting: First wash the sediment and peach hair on the surface of the peach, and use a stainless steel fruit knife to cut along the seam of the peach to prevent it from being cut sideways.4. …
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