The peach drying process not only requires the peaches to be pitted, peeled, cut in half, sliced, etc., but also needs to master the drying temperature and humidity to ensure a good drying effect of the peaches.
Peach processing steps
Dried peaches require large fruit shape, high sugar content, firm and thick flesh, less juice, golden flesh, aroma, less fiber, and medium ripeness. It is best to harvest when the skin of the fruit becomes slightly soft.
1 selection, cleaning
Remove rotten, diseased, damaged and immature fruits. Wash the sediment on the surface of the fruit with clean water, and then brush off the peach hairs. If there are more pesticides left, soak them in 0.5-1% dilute hydrochloric acid solution for 35 minutes, and then wash them off.
2 halves, cored
Use a halving machine or a stainless steel knife to split the fruit in half along the "suture line", dig out the core with a core knife, and then put in 1-3% salt solution to protect the color.
3 peeling and cleaning
It can be peeled with a peeling agent, or it can be peeled with 1.0-2.5% hot sodium hydroxide solution for 30-60 seconds, and then the peach slices are immediately rubbed in clean water to remove the peach skin and rinsed.
Put the peeled peach slices in steam for 5 minutes, or in boiling water for 5-10 minutes, remove and drain.
5 smoked sulfur
Arrange the peaches, cut side up, in a compote and sulfur-fume for 4-6 hours. About 3 kg of sulfur is needed per ton of fresh fruit.
Peach drying process
The processed materials are directly sent to the drying room for drying, 10 kg per square meter, the initial temperature is set to 55°C, the final temperature is set to 65°C, the relative humidity at the end is controlled at 20-30%, and the drying time is about 14 hours . Remove the unqualified peach slices, and place them in an airtight container for 3 weeks, so that the moisture content of each part is uniform, and the texture is in a suitable soft state, and they are packed in plastic food bags to prevent moisture. The standard finished product requires dried peaches to be white or yellowish white, shiny, with a peachy aroma, large in size, thick in flesh, not crispy or moldy, and have a moisture content of 15-18%.