Traditional Chinese Kiwi juice process: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Kiwi 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 2754 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
kiwi juiceProcess flow Cleaning of raw materials → Pressing and coarse filtration → Adjusting concentration → Filtration → Homogenization → Sterilization → Canning → Sealing → Sterilization, cooling → Wiping and warehousingPreparation method 1. Cleaning of raw materials: Select soft fruits with high maturity, remove fermented and spoiled fruits, and rinse them with clean water to remove all sediment and impurities on the peel.2. Pressing and coarse filtration: Drain the washed fruits and pour them into a press for pressing. A high juice yield is required. The juice is filtered through a scraper filter to remove the peel, seeds and some crude fiber.3． Preparation: The juice enters the insulated barrel through a pipeline. There is a heater and a stirrer in the barrel. First, add water to dilute the juice so that the juice concentration is 4 degrees (refractive index). …
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