Traditional Chinese Peaches in Syrup: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Syrup peach process. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2308 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Peaches in SyrupProcess flow Raw material selection → raw material pretreatment → syrup boiling → syrup peach concentration → canning → sterilization → coolingPreparation method 1. Raw material selection: Select peaches with bright colors and high maturity as raw materials. Peaches that are not mature enough will still have a green color after peeling, making the finished product dark and shrinking, so they should not be used.2. Pretreatment of raw materials: including grading, washing, cutting, peeling, corering and heat treatment, etc. After grading, use a semi-automatic fruit cutting machine or manually cut the peach into two halves along the groove. …
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