Traditional Chinese Yellow peach: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Yellow peach in sugar water. 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 3462 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Yellow peach in sugar waterProcess flow Raw material selection → Fruit selection → Washing → Peeling → Cut in half → Core → Pre-boil → Trimming → Canning → Exhaust → Sealing → Sterilization → Cooling → Can wiping, insulation, labelingPreparation method 1. Raw material selection: Choose insoluble and tough-meat varieties. The fruit is required to be large in shape, thick in texture, fine in texture, orange in color, clear in juice and good in processing performance. The fruits should be harvested when they are eight years old. Commonly used varieties include Fenghuang, Lianhuang and Japanese Can Peach No. 2, 5, 12 …
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