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Preparation Process Using A Fruit Processing Machine

• Posted by jacob gf February 26, 2019 Filed in Other #Fruit Processing Machine  256 views
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  The treatment of Fruit Processing Machine equipment before use has a very large impact on the production of its products, including sorting, grading, cleaning, peeling, cutting, correction, blanching, hardening, evacuation and other processes. Fruit and vegetable processing equipment generally needs to be peeled before processing. When peeling, it is only required to remove the parts that cannot be used or affect the quality of the product. It should not be excessive; if the raw materials of fruits and vegetables are rough, hard and have a bad flavor, they should be peeled (such as peach and apricot). , pears, apples, plums containing cellulose, raw pectin, and keratin), in order to improve quality; peel contains bad flavor substances, have a certain impact on product flavor (such as pineapple, banana and other peels are not edible, only in certain processing, No peeling is required in the process.)

  There are many techniques for peeling fruits before using fruit processing machines, except for traditional methods such as manual, mechanical, lye, and thermal peeling, as well as high-tech methods. The temperature of the frozen peeled box is set at -23~28°C. The fruit leaves the surface of the freezer for a while and then leaves. The outer skin is frozen on the freezer and peeled off. The peeling of peach and apricot can be used. The frozen peeling effect is better but the cost is higher. In order to facilitate the separation of the peel and pulp, the fruit is preheated to a certain temperature and placed in a vacuum chamber. The temperature of the tissue fluid under the fruit skin rapidly rises and boils, and the fruit and fruit are separated, and then the fruit trees coming out of the vacuum chamber are stirred or rinsed. For the purpose of peeling, this method is suitable for mature peaches and the like.