(1) Pear sauce. 1 Production process: raw material selection → raw material processing → softening and beating → concentration → canning. 2 process points: Raw material selection: picking the small amount of stone cells, fresh pear fruit without pests as raw materials. Raw material treatment: Wash the fruit thoroughly, peel it, remove the fruit, and immerse in 1% to 2% salt solution to protect the color. Softening and beating: Pear cubes are precooked with a small amount of water for 10-20 minutes. After softening, they are beaten with a beating machine with a sieve aperture of 0.5-1 mm. Concentration: Pour the pears and the sugar equivalent to 75% of the weight of the pears into a stainless steel pan (before pouring the sugar into the pan, adjust the sugar to a syrup with a concentration of 75%). Concentrate by boiling, stirring frequently in the process of concentration, so as not to scorch the bottom of the pot. Concentrate to 65% soluble solids, you can pan. Canning: The concentrated pear sauce and fashion cans, seals, and sealing temperatures should be above 80°C. Sealed in boiling water for 20 minutes after sterilization, and then sub-cooled to 37 °C. 3 product quality requirements: the sauce body is amber, uniform color; no smell such as burnt paste, with the unique flavor of pear sauce; no thick fruit block in the sauce body, no dispersion, no secretion of juice, no sugar crystals; soluble solids Not less than 65%, the total sugar content is not less than 57% (based on invert sugar). Magnetic Bead Acid Nucleic Extraction Kit
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