Apple puree(ping guo ni )

Apple puree method:

Raw materials for making apple puree:

Apple 100 grams, cold water appropriate.

Steps for making apple puree:

1. Wash and peel the apple, then slowly scrape it into mud with a scraper or spoon, and then feed it.

2. Wash and peel the apples, cut them into small pieces the size of soybeans, add some cold water, steam them for 20-30 minutes, and then feed them later.

Characteristics of apple puree:

Apple puree is rich in minerals and vitamins. Apple can supplement calcium and phosphorus for infants, prevent rickets, strengthen the spleen and stomach, replenish qi and blood. It has a good preventive effect on iron deficiency anemia, and is also suitable for infants with spleen deficiency and dyspepsia.

Attention should be paid to making apple puree

The skin should be removed, the scraper or spoon should be cleaned and disinfected, and then the baby should be scraped and fed.

Apple puree

Apple puree is a delicious food made of apple as the main material. Apple puree is rich in minerals and vitamins. Babies often eat apple puree to prevent rickets. Pectin can help stop mild diarrhea. Therefore, apple puree has the dual effects of defecation and antidiarrhea.

Note that apple puree consumption, scrapers or spoons must be washed disinfection.

Food introduction

Dish name: apple puree

Efficacy: infant recipe, enteritis recipe

Taste: Juice

Process: others

Production method

Practice 1

Food ingredients

Ingredient: 100g apple.

Production method

1. Wash and peel the apple, then slowly scrape it into mud with a scraper or spoon, and then feed it.

2. Wash and peel the apples, cut them into small pieces the size of soybeans, add a proper amount of cold water, steam them for 20-30 minutes, and then feed them when they are slightly cool.

characteristic

It's delicious and children like to eat it.

Practice 2

1. Raw material selection. The fruits with good freshness, moderate maturity, high pectin content, dense flesh, tenacity and strong fragrance were selected.

2. Raw material treatment. The selected fruits were washed with clean water and peeled after being drained. The thickness of peeled fruit was less than 1.2mm. Then use a stainless steel knife to cut it in half lengthwise. If the fruit is large, it can be cut into four pieces. Then dig the core, stem and calyx to eliminate the residual peel.

3. Precooke. Put the treated pulp in a sandwich pot, add about 10-20% water to the pulp, and boil for 10-20 minutes. And constantly stir to make the upper and lower fruit pieces soften evenly. The precooking process directly affects the gelatinization degree of the finished product. If the precooking process is insufficient, the pectin dissolved in the pulp is less. Although the product is boiled with sugar, it is not soft and has opaque lumps, which affects the flavor and appearance. If the precooking process is excessive, a large amount of pectin in the pulp is hydrolyzed, which affects the gelatinization ability.

4. Beating. The precooked fruit pieces were beaten into pulp by a beater with a diameter of 0.7-1 mm, and then rubbed and filtered to separate the fruit dregs.

5. Concentrate. Pour 100kg pulp into aluminum pot (or small sandwich pot) to boil. The sugar solution with the concentration of about 75% was added in two times to continue to concentrate and continuously stirred with a wooden stick. The firepower should not be too fierce or concentrated at one point, otherwise it will make the pulp coking and blackening. The concentration time is 30-50 minutes. Pick up a small amount of pulp with a wooden stick, when it flows to the pot, or when the pulp temperature reaches 105-106 ℃, it can be out of the pot.

6. Put the concentrated apple puree into a 454g glass jar which has been cleaned and disinfected while it is hot. Boil the lid and apron for 5 minutes, and pay attention not to stain the mouth of the jar with the puree.

7. Seal the can. Put in the rubber ring, put it in the right position, screw the lid tightly, and put it upside down for 3 minutes to sterilize. The temperature in the center of the tank shall not be lower than 85 ℃.

8. Cooling. The sealed cans are cooled to below 40 ℃ in the warm water tank and put into storage. 　　

Quality requirements:

1. The puree is reddish brown or amber in color.

2. It has the flavor of apple puree, no burnt taste, no other peculiar smell.

3. The paste is sticky and does not flow. No juice, no sugar crystal, no peel, stem and core.

4. The total sugar content is not less than 57%.

Food efficacy

Pay attention to the scraper or spoon must be cleaned and disinfected.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ping Guo Ni