Sugar water pear is a dessert made from various pears, which are rich in vitamins and can promote blood circulation. It is very good for the throat, and adding rock sugar can tonify the middle, nourish the lungs, and relieve cough and phlegm. The combination of the two is even better, and sugar water pear is the combination of the two. The following is its delicious and healthy production method.

Production method:

1. Raw material selection:

Select fresh, plump, 70 to 80% ripe fruits with fine flesh, fewer stone cells, normal flavor, no rot, frostbite, pests, and mechanical injuries. The standard diameter of the fruit is: Laoyang pear and Xuehua pear are 65 to 90 millimeters, Ya pear and Changba pear are more than 60 millimeters, Bai pear is more than 55 millimeters, and some varieties can be less than 50 millimeters.

2. Cleaning:

Wash the surface dirt with clean water, soak in a 0.1% hydrochloric acid solution for 5 minutes to remove surface wax and pesticides, and then rinse clean with water.

3. Remove the fruit handle and peel:

First remove the fruit handle, then peel it manually or mechanically.

4. Cut and remove the core:

Cut the fruit in half lengthwise with a stainless steel fruit knife, and remove the core and calyx tube.

5. Repair and color preservation:

Remove mechanical injuries, insect spots, and residual fruit skin, then soak in 1 to 2% salt water to preserve color, and then wash with clean water twice.

6. Pre-cooking:

Add 0.1% to 0.2% of citric acid to the clean water, heat it to boiling, add the ingredients, and observe the fruit size for 5 to 10 minutes, with the goal of being fully cooked but not overcooked.

7. Selection:

Grade the fruit pieces according to their size, color, and ripeness, and remove the soft, discolored, and spotted pieces.

8. Filling:

In the disinfected glass jar, fill 290 grams of fruit pieces and add 220 grams of syrup.

9. Heating and exhaust:

After filling the can, send it to the exhaust box for heating and exhaust, with the center temperature of the can above 80℃.

10. Sealing:

Place the lid correctly, seal the can on the sealing machine, and ensure no air leakage.

11. Sterilization and cooling:

Boil the cans in boiling water for 15 to 20 minutes, then cool them down in sections to 38℃.

12. Clean the cans and store them:

Dry the moisture and store in a room at normal temperature for a week.