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Storage, preservation and processing of fruits and vegetables
The quality of raw materials plays a crucial role in determining the final quality of fruit and vegetable canned products. High-quality raw materials are essential for producing superior canned goods, and the development of the canning industry heavily relies on a stable and reliable supply of suitable ingredients. Establishing a solid raw material base is not only a fundamental step but also an integral part of the entire production process. Some experts even refer to this base as the "first workshop" of canning, emphasizing its importance. Therefore, the planning and management of raw material sources must align with the manufacturer’s production plans, ensuring consistent quality, efficient layout, scientific organization, and timely harvesting without damage. Raw materials should be supplied in batches to avoid delays or waste, thereby maintaining smooth and continuous production.
In addition to quality, the selection of fruits and vegetables for canning must meet specific criteria. These include freshness, fullness, proper maturity, a balanced sugar-to-acid ratio, firm texture, thick flesh, and the natural color, aroma, and flavor of the produce. The content of tannins should be low, and there should be no signs of disease, pests, mechanical damage, or other defects. The size of the fruits and vegetables should be relatively uniform, and the edible portion should be large.
Once harvested, the freshness and quality of these ingredients deteriorate quickly at room temperature, sometimes within hours. This rapid decline can lead to changes in taste, texture, and color. Therefore, it is essential to process them promptly to prevent spoilage and maintain product quality.
Each type of fruit or vegetable has specific requirements for canning:
1. **Apples** should be moderately mature, have dense flesh, a neat shape, strong flavor, white flesh, and be resistant to sponginess when cooked. They should be free from deformities, mold, frost damage, pests, and mechanical injuries. Varieties like Guoguang, Hongyu, and Green Bananas are commonly used.
2. **Pears** should be medium-sized, smooth-skinned, with delicate flesh, few stone cells, and no mold, frost damage, or pests. Laiyang, Snow, and Autumn White pears are preferred.
3. **Peaches** need to be large and uniform, with a round shape, small core, tender and slightly crisp flesh, rich flavor, and appropriate color. They should be free from deformities, mold, and mechanical damage. Jingyu, Okubo, Baifeng, and Huanglu are widely used.
4. **Citrus** should have dense, juicy flesh, bright color, strong aroma, high sugar content, and a balanced sugar-acid ratio. They should be oblate in shape, have thin skin, and be free from pests and damage. Local varieties such as Breakfast, Red Tangerine, and Satsuma are commonly used.
5. **Pineapple** requires a large, well-shaped fruit with a small core, dark skin, rich flavor, and no pests or damage. Sarawak, Bali, and Philippine varieties are popular choices.
6. **Tomatoes** should be fresh, firm, with thick flesh, few seeds, and a bright red color. No serious deformities, mold, or pests are allowed. Fresh or refrigerated tomatoes are ideal for raw canned products. Varieties like Luocheng No. 1, Qiguo, and Beijing Zaohong are used.
7. **Bamboo shoots** should be crisp, fresh, with milky white or light yellow flesh, and free from pests and damage. Slight damage to the outer layer is acceptable, but the shoot itself must remain intact. Spring bamboo shoots with white or yellow-white flesh are preferred.
8. **Green peas** need to be fresh, full, greenish-blue, with moderate maturity, tender flesh, and high sugar content. Xiaoqingjing and Ningke 100 are commonly used.
9. **Green beans** should be fresh, green or light green, with a rounded shape, no curling, and free from pests and damage. Flat or deformed beans are not suitable. Varieties like Baizi Changsong and Saber are preferred.
10. **Lettuce** should be young, fresh, and free from rot, black heart, hollow center, or mold. After salting and pickling, it should be soft and crisp, with no strong grassy or bitter taste. It should appear light yellow or light green.