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First, the process flow. Bitter gourd processing → Apple processing → Matching → Concentration → Canning → Sterilization → Cooling.
Second, the processing points
1. Bitter gourd treatment: Select a large, thick, no pest, and eight mature bitter gourds, and put them into a washing tank. Clean the surface with dust and debris. Then use a stainless steel knife to cut open, dig the seeds, cut into pieces, cut into 3 cm long sections, and bake for 2 minutes in boiling water at 95-100°C (add 0.2% citric acid in hot water) and beat with a beater. Into a pulp spare.
2. Apple treatment: Select mature, disease-free apples, peel them after cleaning, cut them in half, and immediately immerse in 1-2% saline solution for 1 hour of color protection. Then excavate the seeds and stems in the flesh, repair the cantharides and residual skin, and wash them once or twice with fresh water. 100 kilograms of pulp will be treated, 20-25 kg of water will be added, boiled for 30 minutes, and beaten with a beater.
3. Matching ratio: 35 kg of bitter melon pulp, 15 kg of apple pulp, 200 g of agar (water dissolves into liquid), 50 kg of sugar (dubbed 75% of sugar liquid), and 20% of the sugar is replaced with starch syrup.
4. Concentrate: Slurry sugar and bitter gourd pulp, apple pulp, agar, etc. Gradually inhale in a vacuum concentrator, concentrate at a vacuum of 0.006 MPa or more to a soluble solids content of 65.5-66%, turn off the vacuum pump, and destroy the vacuum . When the temperature reaches 95°C or above, the heating is stopped and the pan is immediately removed. Be careful to stir properly after the vacuum has been removed to prevent the pan from collapsing.
5. Canning: The cans should be filled immediately after the enrichment is completed. After the canning, the temperature of the slurry should not be lower than 90°C. Generally, the type 776 tinplate can or glass cans is used, and the cans should be sealed immediately after canning.
6. Sterilization and cooling: The loaded cans are sent to a sterilizer for sterilization.
The product is naturally light yellow, with the balsamic fragrance and apple aroma, with a bitter bitter bitter bitter taste.
Bitter gourd jam processing technology
The bitter gourd tastes bitterly cold and has the functions of eliminating heat, removing heat, clearing eyes and clear eyes. Processing bitter gourd into jam can extend the industry chain and increase income.