1, raw materials and ratio
Strawberry 40 kg, sugar 46 kg, dubbed 70% sugar solution; 120 grams of citric acid, dubbed a 50% citric acid solution; 30 grams of sorbic acid.
2, processing methods
(1) Selection of raw materials Select strawberries with high pectin and fruit acid content, 89 ripeness, red or light reddish fruit, and fruity aroma.
(2) Wash the selected strawberries and wash them with water to remove pedicles, sepals, mash, and impurities.
(3) Heating The washed strawberry is poured into a sandwich pot, 50% sugar solution is added, and heated with fire to fully soften it. After thorough stirring, the remaining sugar solution and sorbic acid, citric acid solution are added, and heating is continued until the mixture is concentrated to 66.5%-67.0% of soluble solids.
(4) Pack the strawberry jam in the pan and put it into the disinfected bottle and jar while hot, and tighten the bottle and can lid to seal when the temperature of the sauce body is not lower than 85°C; if the temperature of the sauce body is too low, seal Immediately after the lid, it should be put into boiling water for 5 to 10 minutes and then cooled in stages. After affixing the trademark after cooling, it can be listed.
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Xi'an JCF Herb Technology Development Co., Ltd , https://www.jcfherb.com