Process cherry dry process
2020-03-04 20:05:56
1. Select cherry varieties with bright skin, short nucleus, small size, uniform fruit size, sweet taste, and little juice. Remove moldy, unripe fruit. Remove the handle and put it in the basket. Wash it in the sink or basin with running water. 2 to 3 times to remove impurities.
2. In order to shorten the drying time, it is best to put the cherries in 0.2%~0.3% boiling lye for a short time, then rinse thoroughly in clean water to remove lye, then put it in the basket for 5 minutes to 10 minutes, drain the water .
3. Put the fruit into the baking tray and send it to the smoke room. Put sulphur in the mash and add wood chips to help it. After the igniting, the door of the smoked sulphur chamber was closed and smoked for about 1 hour. In general, 2 kg to 3 kg of sulphur powder are used per ton of fruit.
4. The sulphur-cured cherries were evenly spread on the baking tray and sent to the drying room for drying. The temperature was initially controlled at about 60°C. When it was slightly dry, the temperature was raised to 75°C to 80°C. After 8 hours to 12 hours, it was taken out, and the unseasoned fruits were picked and put on another baking tray. dry. If the weather is fine, it can be exposed to sunlight in the sun. In order to achieve a balance of moisture inside and outside the fruit, the texture should be soft and the cherry should be poured into a wooden box and softened for 2 days to 3 days.
5. According to the quality requirements, it is divided into two grades. The grade 1 cherry stem is dark red and the grade 2 is dark red with pale red. Then they are packed in cartons according to grade and then packed in cartons.
2. In order to shorten the drying time, it is best to put the cherries in 0.2%~0.3% boiling lye for a short time, then rinse thoroughly in clean water to remove lye, then put it in the basket for 5 minutes to 10 minutes, drain the water .
3. Put the fruit into the baking tray and send it to the smoke room. Put sulphur in the mash and add wood chips to help it. After the igniting, the door of the smoked sulphur chamber was closed and smoked for about 1 hour. In general, 2 kg to 3 kg of sulphur powder are used per ton of fruit.
4. The sulphur-cured cherries were evenly spread on the baking tray and sent to the drying room for drying. The temperature was initially controlled at about 60°C. When it was slightly dry, the temperature was raised to 75°C to 80°C. After 8 hours to 12 hours, it was taken out, and the unseasoned fruits were picked and put on another baking tray. dry. If the weather is fine, it can be exposed to sunlight in the sun. In order to achieve a balance of moisture inside and outside the fruit, the texture should be soft and the cherry should be poured into a wooden box and softened for 2 days to 3 days.
5. According to the quality requirements, it is divided into two grades. The grade 1 cherry stem is dark red and the grade 2 is dark red with pale red. Then they are packed in cartons according to grade and then packed in cartons.
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