The first question: It is required to seal quickly and keep the sauce temperature above 85 degrees before discharging it. This is because the temperature will be lost during the process of filling the sauce into glass bottles or other packaging containers. decline. After it drops, the effect of secondary sterilization cannot be guaranteed. Because the initial temperature cannot be reached, the heat transfer process of secondary sterilization cannot meet the requirement that the core temperature should be above the safe temperature for sterilization. Sealing quickly is to prevent the temperature from dropping too much and ensure the vacuum after sealing.
The second question: Fruits that are heated for a long time will produce some undesirable changes. Such as color browning, flavor loss, etc. This requires shortening the heating time as much as possible. Keep the fruit cooking time at high temperatures as short as possible. When fruits are exposed to high temperatures above 95 degrees, the high temperature will inactivate and kill the enzymes in the fruits, and enzymes are the main cause of enzymatic browning. In the moderate temperature range, such as 40-70 degrees, it promotes the enzyme reaction, that is, accelerates browning. Therefore, when processing jam, the temperature must be raised as quickly as possible. That is, it can quickly cross the medium temperature range and quickly reach the high temperature range. The main purpose of rapid heating and cooling is to avoid browning of fruits as much as possible.