Raw materials
Using standard ingredients, paying attention to the ripeness of pineapple because this is a factor that has a great influence on the quality of the product. Pineapples should be used with moderate ripeness. If the pineapple is not ripe enough, the product is of poor color (usually flat white leaves), less aromatic and consumes more sugar. If the pineapple is too ripe, the color and taste are also poor, and the processing is difficult due to the pineapple cracking, loss of nutrition easily due to the pineapple juice flowing out.
Classification
The classification aims to divide the pineapple into uniform sizes in size, shape, maturity ... suitable for packaging size. The raw material is even, the quality of the product is good, the processing is more convenient after that. First of all, it is necessary to remove green pineapples, pineapples that are overripe, crushed, pests, etc
Washing 1 time
Eliminate mechanical impurities (dust, soil ...), chemicals (pesticides, pesticides ...) and reduce the amount of microorganisms present on the surface of raw fruits. Pineapple eyes and slots often cling to soil, dust should be washed with a brush.
Cut flowers, stalks
Purpose to facilitate core punching; Discard inedible, spoiled, or rotten portion. Pineapple is cut into the first 1/2 eye of the fruit, 2 ends of the pineapple cut at right angles, in line, the pineapple is not contaminated, waterlogging. After the stalks and flowers are cut, the pineapple is placed in the sink. Use a sharp and large knife to cut the ends of the fruit one by one. Each head cut about 1- 1.5cm thick. The two ends of the pineapple finished cut must be flat, perpendicular to the core and parallel so that the core punches are not eccentric. The scrap rate of this process is about 15-20%.
Cut slices, punches the core
Purpose: Cutting slices to create a beautiful shape, easy to pack and convenient to use; facilitate the syrup to blend into the pineapple meat as well as drain the pineapple juice out.
Procedure: Using a very sharp knife, cut the pineapple into slices, each slice is about 1-1.2cm thick.
Requirements: Cut pineapple pieces must be flat, not dirty, do not lose many ingredients; the pineapple pieces are equal in thickness.
Peel
Purpose: To remove the green skin of the fruit. Usually this process is carried out through 2 peels:
Preliminary peeling: peel a thin layer of green skin on the outside and remove the rotten part so as not to affect the product quality. Hand-trimmed.
2nd peel: carefully trim again to remove the outer green skin at the same time creating a round, evenly shaped pineapple with the right size, increasing productivity.
Note: During the peeling process, we adjust the pineapple piece to the diameter of the lid of the container (or slightly larger, to keep the pineapple piece from floating during the insulation process and increase the aesthetics for product.
Eye injection
The black color of pineapple eyes is the part that has no nutritional value, which will greatly affect the sensory value of the product. This step also removes the remaining waterlogging parts. Tools used to sting the eyes are a knife that must be sharp, pointed at two ends.
Wash the second time
Pineapple, after slicing, injecting, should be rinsed by rinsing water or immersing the pineapple tray in a clean water tank to remove debris, seeds and other impurities.
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