Canned apple juice
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The choice of raw materials is fresh and juicier, with more than 80% maturity, dense pulp, small stone cells and normal flavor. Remove pests, mechanical damage, and mildew. Graded apple is divided into three levels of 60-67mm, 67-75mm and 75mm. Peel the skin by hand or mechanically peel it and immediately immerse it in salt water immediately after peeling. The cuts are cut in half with a stainless steel fruit knife, and the large fruit can be cut in four pieces with a smooth cut surface. Remove the fruit, stem, and calyx with a knife to remove the remaining peel. Saltwater soaked cut pieces are immediately immersed in 1%-2% saline to protect the color. The hot boiled fruit will be poured into 80-100 degrees hot water and boiled for 10 minutes. Take it out, go to the chopped, drain the water. Fill the cans with sugar water, and put the pieces of fruit in a sterilized glass jar while still hot, 300 grams of fruit pieces and 200 grams of sugar water. The sugar water is prepared as follows: 75 kg of water plus 25 kg of sugar, followed by 150 g of citric acid, heated and melted and filtered with gauze. The temperature of sugar water should be above 80 degrees when filling. Sealing cans, heat sealing cans, seals, can lids and aprons must be disinfected beforehand. Sterilization, cooling immediately after sealing the tank into the boiling water bath sterilization 15-20 minutes, and then sub-cooling.