Inkqubo yePeach Puree

Ukukhetha imathiriyeli ekrwada → Ukucheba → Ukuxobula → Ukugrumba → Ukucheba → Ukwahlulahlula → Izithako → Ukuzikisa Ubushushu → Ukunkonkxa → Ukutywina → Ukupholisa → Ukosula Itanki, UkuGcina.

Indlela yokuvelisa

1.Ukukhethwa kwezinto eziluhlaza: Sebenzisa iziqhamo ezivuthiweyo ngokuphakathi, ezityebileyo kwi-asidi, iziqhamo ezityebileyo ezinevumba elimnandi njengezinto eziluhlaza, kwaye ususe iziqhamo ezingafanelekanga ezifana nokungunda kunye nokuvuthwa okuphantsi.

2. Ukulungiswa kwezinto ezikrwada: Ukuhlikihla ukuxobula kunye nokugrunjwa kunye nezinye iinkqubo ngeepesika ezinkonkxiweyo kunye neepesika.

3. Ukucheba: Amabala, inyongo, ukujika kombala, kunye namanxeba amele asuswe ngemela yesiqhamo yentsimbi engenasici.

4. I-Miced: Iziqwenga zepeach ezihlutshiweyo, ezihlanjululweyo kunye nezihlanjiweyo ziphonswa kwi-grinder yenyama kunye ne-aperture ye-8 ukuya kwi-10 mm kwi-cap plate, ishushu kwaye ithambile ngexesha lokuthintela ukubola kunye ne-hydrolysis ye-pectin.

5. Izithako: iikhilogram ezingama-25 zenyama, iswekile i-24 ukuya kwi-27 kilogram (kubandakanywa neswekile yokuthambisa), kunye nesixa esifanelekileyo se-citric acid.

6. Ukufudumeza kunye nokuGxininisa: I-25 kg ye-pulp kunye ne-10% yamanzi aneswekile malunga ne-15 kg, ishushu kwaye ibiliswe kwi-ladle pot malunga nemizuzu engama-20-30, ivuselela rhoqo ukukhusela ukupheka, kwaye ikhuthaze ukuthambisa okupheleleyo kwenyama.Emva koko yongeza umlinganiselo ochaziweyo wolwelo lweswekile olugxininisiweyo, upheke de i-soluble solids ifikelele kwi-60%, yongeza isiraphu yesitatshi kunye ne-citric acid, qhubeka ufudumeza kwaye ugxininise de i-soluble solids ifikelele malunga ne-66% xa i-pan, kwaye ngokukhawuleza ukunkonkxa.

7. Ukunkonkxa: Faka ipuree kwibhotile yeglasi eyi-454 g ethe yacocwa yaza yabulawa iintsholongwane, kwaye ushiye indawo efanelekileyo phezulu.I-cap yebhotile kunye ne-apron kufuneka ibiliswe emanzini abilayo imizuzu emi-5.

8. Ukutywinwa: Xa utywina, ubushushu bomzimba wesosi akufunekanga bube ngaphantsi kwama-85°C.Qinisa ikepusi yebhotile kwaye ujike inkonkxa imizuzu emi-3.

9. Ukupholisa: Ukupholisa kweqonga ngaphantsi kwe-40°C.

10. Ukosula iinkonkxa kunye nokugcinwa kwazo: Yomisa iibhotile kunye neekepusi zeebhotile uze uzibeke kwindawo yokugcina impahla nge-20°C ukuze zigcinwe iveki enye.

Umgangatho woMgangatho

1. Umzimba we-sauce ubomvu obomvu okanye i-amber kunye neyunifomu.

2. Inokunambitheka okuhle kwe-peach puree, akukho ukutshisa kunye nokunye ukuvumba.

3. Umzimba we-sauce wawune-gluy kwaye uvumeleke ukuba uhambe ngokukhawuleza phezu kwamanzi, kodwa awuzange ukhuphe ijusi kunye nekristali ngaphandle kweswekile.

4. Isiqulatho seswekile esipheleleyo alikho ngaphantsi kwe-57% (ngokusekelwe kwi-invert sugar) kunye ne-soluble solids content ayikho ngaphantsi kwe-65%.

Ukulumkela

1. Ukuba usebenzisa iswekile esemathinini ukugcina inyama engaphezulu, inani akufanele lidlule isiqingatha senyama yonke.

2. Isiraphu yesitatshi ingathatha indawo ye-10 ukuya kwi-15% yeswekile.