Canned kiwi
Kiwifruit is a kind of fruit with high nutritional value and is known as the "king of fruits".
It contains more than ten kinds of amino acids such as leucine, phenylalanine, isoleucine, tyrosine and alanine, as well as abundant minerals, including abundant calcium, phosphorus and iron, as well as carotene and a variety of vitamins.
Peel with alkali immersion method: boil 10% - 12% alkaline water solution, put it into the fruit and stir it for 2-3 minutes. When the skin turns black and cracks, remove it, rinse it with cold water and remove the skin.
Rinsing: rinse with clean water to eliminate the lye until the pulp is pure. If necessary, 0.1% - 0.2% hydrochloric acid solution can be used for soaking, neutralization and color protection.
Canning: canning by fruit size and adding sugar water (concentration 40%). After canning, exhaust the gas with steam, i.e. the steam at the temperature of 98-100 ℃ is used to remove the gas in the can. The time is about 10 minutes. When the temperature of the center of the can reaches above 85 ℃, the can can can be sealed for sterilization.
