Traditional Chinese Peach puree process: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Peach puree 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 2663 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
peach pureeProcess flow Raw material selection → cutting → peeling → core → trimming → crushing → ingredients → heating and concentration → canning → sealing → cooling → canning and storage.Preparation method 1. Raw material selection: Select fruits with moderate maturity, high acid content, and strong aroma as raw materials, and eliminate unqualified fruits such as moldy and low maturity.2. Raw material processing: The process of cutting, peeling and pitting is the same as that of canned peaches in sugar water.3． Trimming: Areas with spots, insect infestations, discoloration and wounds must be removed with a stainless steel fruit knife.4. Mincing: Put the peeled, trimmed and washed peach pieces into a meat grinder with a grinding plate hole diameter of 8 to 10 mm, and heat and soften them in time to prevent discoloration and pectin hydrolysis. …
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