What is the processing method of the fruit processing production line?

Fresh fruit is an indispensable food in our daily life and is very helpful to human health. Fresh fruit also occupies a very important position in our food system and can be regarded as an indispensable food. The emergence of production and processing technology has made fresh fruit products more and more abundant. Next, let’s take a look at the methods of fresh fruit processing production lines!
Fresh fruit products are relatively abundant, thanks to the rapid development of production and processing technology. Our common fruit products are dried fruits. Dried fruits are easy to use and have a long storage cycle, so they are very popular. Next, let’s explain several types. Raisins: After the grapes are ripe, immediately remove the small and damaged fruits, soak them in 1.5%-4% sodium hydroxide solution, wash the lye with cold water, put them in a drying tray, and dry them for 3-5 days. In Xinjiang and other places, due to the dry weather, it usually takes about 30 days. After 8 weeks of storage, remove the fruit stems and seal the bags. Dried peaches: Peel the peaches that are easy to peel, cut them into two pieces, and then put them in a drying tray. Fumigate with 0.4% sulfur for 4-6 hours, then blow dry. When drying, turn frequently. When dried to 60-70%, the moisture content should be 15%-18%. Select again and store for about 3 weeks. There are also dried apples that we are more familiar with: select apples without diseases and insects, peel and core, cut into 5-7mm thick discs, fumigate for 10-20 minutes, steam for 2-4 minutes, and then dry. Dry 4-5 kg ​​of dried fruit per square meter, and then fumigate for 1-2 hours. When drying in large quantities, the room should be heated, the initial temperature should be maintained at 80-85°, and the temperature should be adjusted to 50-55°℃ in the next few days. The drying time is about 5-6 hours. Dried pears. Cut the selected pears in half, remove the stems and cores, blanch for 15-25 minutes, fumigate with 3% sulfur dioxide for 3-5 hours, and then dry. Dry 10-12 kg of dried fruit per square meter, the room temperature is 55 ° C in the early stage, and 65 ° C in the next few days. The drying time is long, usually 30-36 hours. Dried apricots: Cut the selected apricots into two parts, remove the core, and put the cut side up on the drying board. Then sprinkle light salt water on the surface of the fruit, the salt water ratio is 1:33, and sulphur fumigation is carried out for 3-4 hours, 5-6 kg per square meter. The indoor temperature is 40 ° C in the early stage, 60-65 ° C in the middle and late stages, the drying time is 10-12 hours, and 12-15 kg per square meter of apricots. The above is some explanation of the method of fruit processing. It can be seen that the method of fruit processing is very standardized, usually on the processing line. Therefore, long-term and large-scale processing operations can be carried out. In addition, it requires many professional staff to carry out, which can reduce the occurrence of errors and increase the speed of processing