Preserved fruits, candied fruit production process
Material selection → soaking → pitted → washing → Baptist Baptist sugar sugar → cooking → → drying → cooling → finished.
Select high-quality peaches, put it in a concentration of 0.3% sodium sulfite solution soak the day after the fish. Artificial to the core, keep the fruit shape, flesh intact, not broken, then pitted peach flesh clean, put the sugar concentration of 50% was immersed in a long time, the sugar into the pot along with Walnuts cook for half an hour, and with the right amount of acidity regulator citric acid. Peach cooked meat soaked in sugar in two days, remove and drain, put a temperature of 70 ℃ drying drying room for about seven hours, then cooled, it is finished.

Peaches produce highly seasonal, when manufacturers are trying to take advantage of low prices in this period more than buy some fresh fruit, produce more. The traditional process processing time is too long, a group of dozens of hours of production, a good variety of year can not do much. If more than buy some fresh fruit, and sometimes endless, we must rot, money did not dare to close, resulting in some places sell fruits are rotten tree.
Peaches soaked in sugar production process time-consuming part of a long, soaked several times with boiled sugar and more, then many natural immersion method, complete immersion sugar needs ranging from 48 to 72 hours, as well as making fruit sugar uniform, must continue to stir the fruit, which not only preserved the processing cycle is long, labor-intensive, poor sanitation, and high rejection rate.
The use peaches vacuum impregnation tank, a good solution to a long time dip sugar production unsanitary and other issues. Equipment using advanced vacuum impregnation principle, under vacuum air pores within peach meat and plant cell between the first and part of the water is sucked discharged, then a high concentration of sugar to penetrate plant cell gap difference under vacuum and gravity in order to effectively improve the efficiency of the impregnation, greatly reducing the processing time peaches, manufacturers can take advantage of the peach is mature, more prepared when cheap raw materials, high-volume, fast flow production. Use peaches vacuum impregnation tank resulting product is the color of fresh, fruity, non-crystalline, inverted sugar, more sugar permeability, block-shaped large, production rate, is to replace the traditional dip sugar craft the ideal equipment. At the same time the device is suitable for processing a variety of fruit products, highly versatile.

Tank seepage stains stains seep from the main tank unit, operating platform (optional), dissolving sugar mixing tank, vacuum systems, pumps, filters, pipe valves, electronic control systems and other components. Stainless peaches vacuum impregnation tank 304 or 316L high-quality stainless steel, precision polishing inside and outside the tank, no dead ends, clean and sanitary; a vacuum, heating, pressurization, thermal insulation, can also be rapidly cooled, a machine with high production efficiency .
I provide 100L, 200L, 500L, 1000L, 1500L, 2000L, 2500L, 3000L, 5000L, and other specifications for users to choose. Users can purchase a single tank or dipping according to the actual needs of the entire unit.

Product Introduction
Canister vacuum infiltration is processing fruit stains and other special equipment.
Preserves line of traditional specialties. But the extremely backward processing technology and equipment, mostly for manual operation, low efficiency, long preserved fruit processing cycle, high labor intensity, product unsanitary.
Only one fermentation step on up to 24 hours and more, especially in poor fruit quality, not the original fruit flavor, low transparency.
Use this machining preserved, with high efficiency, good quality and meet health standards, etc., using a vacuum system candied process, shortening the processing cycle.
Color, flavor and high transparency of the machine to produce the fruit has the original fruit, since the sealed stainless steel tank for the production, in line with health standards. The tank is actually needed for the production of fruit and pickles equipment.

Uses: Widely used in vacuum stains infiltration unit preserved fruit, preserved fruits, crispy, sugar, vegetables and wild vegetables marinated, salted, etc.

Vacuum infiltration tank unit system consists of:
The unit consists of a main tank seepage stains, operating platform, batching tanks, vacuum systems, pumps, filters, pipe valves, electronic control systems and other components.

Vacuum infiltration tank unit equipment advantages:
1, compared with the conventional impregnation method, greatly reducing the total immersion time, greatly improve work efficiency, saving labor costs and other production costs.
(Such as sugar marinated preserved traditional process takes 3 days to 20 days, while only 180 minutes vacuum infiltration sugar).
2, because the entire impregnation process is carried out in a sealed state, time is shortened, less product loss of nutrients, maintaining the original color and flavor of fruits and vegetables, high transparency.
3, a full set of equipment using 304 / 316L stainless steel, polished surface finish, compared to the traditional process, clean and sanitary.
4, the unit can be vacuum, heating, pressurization, thermal insulation, can also be rapidly cooled, a multi-purpose machine.
5, a full harmonization of equipment, compact, easy to clean, one-man operation, is to realize the modernization of production development.