Sugar Water Peach Process Flow: Traditional Chinese Recipe & Ratios
In short: Traditional Chinese Sugar water 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 3334 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Sweet peachProcess flow Raw material selection → Grading → Cutting → Kerneling → Peeling → Precooking → Cooling → Trimming → Canning, filling with sugar water → Heating and exhausting → Sealing, sterilization → CoolingPreparation method 1. Raw material selection: Use peaches that are fresh, good, immature, overripe, and not too raw, and remove fruits with mechanical damage, rot, and green surfaces.2. Grading: The peaches are divided into two levels: 50-60 mm and above 60 mm. Each level is further divided into two levels: raw and cooked, for a total of 4 levels.3． Cutting: First wash the silt and peach hairs on the surface of the peaches, and use a stainless steel fruit knife to cut along the suture line to prevent the cut from being skewed.4. Remove the peach core: Use a round peach digging ring to dig out the peach core (the cored peach slices should be immediately placed in dilute salt water to prevent discoloration).5． Peeling: Peel half of the peach with water and peel it with alkali. The concentration of sodium hydroxide solution is 13~ …
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