The strawberry is red and fragrant, rich in aroma, sweet and sour, juicy and nutritious. It has the effects of eliminating stomach and promoting appetite. But strawberries are berries, which are inconvenient to transport and difficult to store. Therefore, the development and processing of it into strawberry food, not only can ease the pressure of fresh sales, avoid the loss of mold, but also meet different consumer needs, value-added income.
1, frozen strawberry
Use fresh, disease-free, non-invasive, eighty-nine mature strawberry fruit as raw material, rinse the dirt and debris with running water, then remove the fruit stalk, bracts, and grade according to size. If the sugar is added, the fruit should be directly frozen. If sugar is added, add 17% to 25% of the weight of the strawberry to the white sugar and mix well. Fill the film into the food bag and seal it in the frozen food device. - quickly reached -5 ° C in 60 minutes. After freezing, it can be packed and shipped for sale. When eating, the unsweetened frozen fruit is half-thawed, and the sugar can be completely thawed.
2, strawberry juice
Choose fully ripe strawberry fruit, clean it, put it into the juicer, juice, separate the juice, or put the strawberry into the container and manually mash it into a slurry, pour it into a stainless steel pot or aluminum pan, add a small amount of water and boil. , quickly turn off the flame and cool down, after 5-6 minutes, filter with 3-4 layers of gauze, and squeeze the juice. Then add the ratio of 300-400g of white sugar and 2g of citric acid per kg of filtrate. After mixing evenly, put the juice into a sterile container, seal it, and put it into hot water at 85 °C for sterilization. Minutes, naturally cooled for 24 hours after being taken out, and after being inspected to meet the hygiene standards for beverages and foods, they can be packed into the warehouse.
3, strawberry jam
Choose a strawberry with a strong aromatic flavor, high pectin fruit acid content, light red fruit and eighty-nine ripe strawberry fruit. The fruits were cleaned and prepared according to the ratio of 10 kg of strawberries, 2.5 kg of water, 10 kg of white sugar and 30 g of citric acid. Put the strawberries and water in the pot, add half of the sugar, and heat to make it fully soft. Stir 1 time, then add citric acid and the remaining half of sugar, continue to heat and boil, and continue to stir. When the color of the sauce turns purple or reddish brown and shiny, the color is uniform, that is, the pan is cooled, and the bottle is filled or bottled. bag.
4, strawberry vinegar
Rinse the strawberry fruit with poor fruit shape, pour it into the pot and add a small amount of water. Slowly cook and cook into a thin paste. After cooling the thin fruit pulp, put it into the tank or altar and add the proper amount of baking powder. Then, the container is tightly sealed, and it is naturally fermented for 5-7 days. A reddish brown solution will appear on the upper layer of the container, and the clear liquid will be taken after filtration, which is a strawberry vinegar with a strong aroma.
5, canned strawberries
Choose the fruit with complete fruit, large red color, fresh and fresh, and eight ripe fruits as raw materials. Wash the strawberries clean and put them in boiling water until the flesh is soft and not rotten. Drain the water droplets and heat the fruit into the sterilized bottle. 500g bottled fruit 300g, adding 60 ° C filling liquid (75 kg of water, 25 kg of sugar, 200 g of citric acid, boiled and filtered) 200g, leaving a gap of 10mm from the mouth of the bottle. After bottling, put it into the exhaust box and vent it, and boil the bottle cap and sealing ring for 5 minutes. After sealing, boil in boiling water for 10 minutes to sterilize. After removing, dry the surface moisture, store at 20 °C. It can be marketed after 7 days of storage.
6, strawberry wine
Choose fully ripe berries to rinse, add 1kg fruit and 150g white sugar, mix and ferment in glaze jar, stir once every 2 hours until the fruit sinks and the temperature drops, generally 4-5 In the day, you can squeeze the juice, and then blend the white wine. When the wine reaches 25-30°, you can bottle or pack it and store it at room temperature. Or soak the clean strawberry fruit in the liquor in a ratio of 2:1, filter the residue after 15 days, and then immerse for 15 days or so (or altar). Before bottling, add sugar, cold water and trace citric acid as appropriate, and adjust to a variety of strawberry wines with a wine degree of 17-30°, a sugar content of 10°, and an acidity of 0.3°.
7, strawberry tart
The pulp residue left after the fruit juice and fruit wine is removed, and placed in a beater to be crushed into a fine slurry for use. Add appropriate amount of sweet potato starch and water to the slurry, stir quickly to form a thin paste, prevent agglomeration and sedimentation, then add appropriate amount of white sugar, citric acid and preservative, stir well, pour into a pan and heat to concentrate. When the time is out, the pan can be poured into a clean porcelain plate or a stainless steel plate and pressed into a block having a thickness of about 4-5 mm. After cooling, it is baked in an oven at a temperature of 65-75 ° C, and baked until it is not sticky. Microsoft, when it is not hard, it is appropriate. During baking, the exhaust fan should be continuously drained. The baked fruit should be taken out immediately, sent to the packaging room and placed on the workbench. The heat is separated from the container and blown cold by an electric fan. It can be packaged into a tube shape, a strip shape, a block shape, etc. according to different weight specifications such as 30g, 50g, etc., and the outer aluminum foil bag is sealed and packaged, and then the carton is largely packaged and sealed. The packaged preserves can be sold directly.
8, five flavors of dried strawberries
Take 10kg of fresh strawberries and wash them in boiling water. Remove and pour 1kg of salt into the tank and mix for 5 days. Drain the leachate, add 150g of licorice powder and ginger powder, 5kg of white sugar, mix and immerse for 7 days, and dry and serve.
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